[
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. place chicken in a pan and cover with water and bring to a boil, then reduce heat and simmer until tender and no longer pink(about 10 minutes). once cool enough cut into bite size pieces(i use my electric knife). mix two cans of soup with sour cream in a 13x9 inch rectangular pan. sprinkle the chicken over the soup mixture. place ritz crackers in a plastic bag and gently crush them. add poppy seeds and shake to combine and then pour melted butter over the crackers and shake again. sprinkle cracker mixture over the chicken. bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray. in large skillet, heat olive oil over medium-high heat. add onion and garlic; cook 3 minutes, or until tender. stir in chicken, tomatoes and cream. bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. add pasta, tossing gently to coat. spoon into prepared baking dish. sprinkle evenly with remaining cheese. bake 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. in small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside. combine chicken broth, mushroom soup and undrained tomatoes. in a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. repeat layers. bake uncovered 45 minutes. let stand 5 to 10 minutes before serving.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, combine the first eight ingredients. combine the cheeses and stir half into the chicken mixture. transfer to a 1-qt. baking dish coated with cooking spray. sprinkle with remaining cheeses. bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven for about 400°f. prepare the chicken cut up in a lg pan. while that is cooking put together the soup, veggies, and cheese. after the chicken is fully cooked put in the mixture. bake for about 30 minutes or until the cheese is bubbling. after done cooking put the croutons on top. set aside for about 5 minutes before serving.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). boil chicken until tender and shred or cut into bite size pieces. steam broccoli until crisp but tender. in a small bowl mix together the soup and mayonnaise. set aside. in a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix sour cream and soup in a bowl, place inside the refrigerator. boil chicken breasts until tender; drain and let stand 10 minutes or until cool enough to handle. spread cubed chicken evenly over the bottom of a sprayed 9x13 casserole dish. salt and pepper chicken to taste. remove sour cream and soup mixture from refrigerator and spread over the chicken in the casserole dish. crush ritz crackers inside of its plastic sleeve and then spread evenly over the casserole. spoon melted butter over the top of all. bake at 350°f until golden brown and bubbling, approximately 20-30 minutes. enjoy.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. boil noodles and drain. return noodles to pan. stir in soup and milk. add in 4 oz. cheese, chicken and 1 cup of french fried onions. mix well. add remaining cheese and then remaining french fried onions to top. bake 25 minutes until french fried onions are browned and cheese is bubbly.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts till nice and tender. remove and dice into bite size pieces. mix with soup and sour cream and spread in a baking dish. combine the butter and crushed crackers. top casserole with cracker mix. bake at 350 degrees for approximately 45 minutes or until top is slightly browned. you can also get crazy and add steamed broccoli or corn.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil 1 1\/2 cups of water and 4 tbl spoons of margarine spread. add stuffing mix and remove from heat. let stand for 5 minutes. pour stuffing into 8x8 dish. cover stuffing with 1\/2 of can of chunky chicken. (shred it with your fingers). mix sour cream and cream of mushroom. spread the mixture over the chicken and stuffing. bake uncovered at 350 for 30-45 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350'. in a large pan over medium heat, stir together cream of chicken soup and broth. stir in chicken, water chestnuts, lemon juice and mayonnaise. stir in celery, onion salt and rice. combine well, then pour into a casserole dish. melt butter in a skillet over medium heat. pour in crushed crackers and stir to coat with butter. pour crackers over the top of casserole. then sprinkle almonds and shredded cheese over the top. bake in oven until cheese is melted; about 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. rub chicken with pepper. place chicken in 9x13 baking dish. top chicken with cheese slices. thin the soup with wine, mixing until smooth, and pour over chicken. mix stuffing with melted butter and sprinkle over top of chicken. bake, uncovered, for 1 1\/2 hours.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook a little over half the bag of egg noodles until done. in a bowl,combine the chicken, cream of chicken soup, and sour cream. mix well. in a 9x13 take a small chunk of cold butter and rub the bottom of the pan. this insures that the noodles will not stick or become crispy. (i find that this is the only way that works for me. using spray pam has always made my noodles on the side crispy.) spread noodles over greased pan. spread the chicken mixture on top making sure to cover all the noodles well. melt the stick of butter and crumble the whole package of ritz crackers in it and mix until crackers are saturated. spread on top of chicken mixture. sprinkle poppy seeds on top. cook uncovered at 350 for 30 minute or until hot.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil 3 chicken breasts till done. tear into pieces and save broth. melt butter and mix with stove top stuffing mix. prepare as directed on box. mix on cream of mushroom and cream of chicken with 2 cans of broth. put a layer of stove top then a layer of chicken. pour 1\/2 of soup mix over then repeat layers. add last of stove top on top. bake at 350°f for about 40 minutes, when a little brown and bubbly. let sit to thicken.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350' lightly spray a 13x9 baking dish with pam cooking oil spray. in a large bowl, combine chicken, rice, soup, veg-all vegetables, celery, onion, mayonnaise almonds and chicken broth. spread mixture into the prepared baking dish. in a small bowl combine crushed buttery crackers with the melted butter. combine gently to coat. sprinkle cracker crumbs over casserole and bake for 45 minutes or until lightly golden brown and bubbly. note: this casserole can be covered and chilled overnight. be sure to bring to room temperature before baking.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts, cool and cut up. reserve 3\/4 cup chicken broth for use later. boil pasta in remaining chicken broth until done. saute pepper, onion and mushrooms in butter until tender. add velveta until melted. add rotel tomatoes, worcestershire sauce and chicken. in a 9 x 13 baking dish, place noodles on bottom. top with sauce and 3\/4 cup chicken broth. bake at 350 for 45 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook the egg noodles according to package directions. cube the chicken breasts and cook until white. preheat the oven to 350°f lightly spray a 9x13 casserole dish with non-stick spray. line the bottom of the dish with the cubed chicken. add the blackeyed peas and white hominy. sprinkle the cream cheese and colby jack\/monterey cheese over the ingredients. add the cooked egg noodles to the top. in a separate mixing bowl, mix together the cream of mushroom, cream of potato, and broccoli and cheese soups. add the half-and-half until creamy. pour the soup mixture over the noodles - make sure it is even. sprinkle the french-fried onions over the whole casserole until they are the desired thickness. bake for 20 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: arrange the raw chicken chunks in a greased 9x13-inch baking dish. sprinkle about 1\/2 cup cheese on top. spread pepperoni slices over the cheese. spread with pizza sauce. cover with foil and bake at 350ºf for about 35 minutes. while this is baking, cook spaghetti noodles for 4 people. rinse, add 1\/3 stick margarine and garlic salt. remove chicken from oven, add remaining cheese and bake until cheese melts. serve chicken over noodles.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cook chicken breasts and cut into bite-sized cubes. place in bottom of a 9x13 inch pan. combine soup and sour cream. pour on top of chicken. combine crackers, butter and poppy seeds. layer on top of soup mixture. bake for 30 minutes. serve over hot rice.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put stuffing in a bowl. add chopped onion, celery, mushrooms and water or broth to moisten; about 1 cup. cook rice according to directions and add to stuffing mixture. add chicken, water chestnuts ans soup to mixture. mix well. place in lightly greased baking dish. bake in a 350 degree oven for 1\/2 hour. if you would like it to be \"crispier\" you can bak it longer.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees fahrenheit. melt margarine; add flour and stir until smooth. gradually add milk and chicken broth. add salt, pepper, and mushrooms. combine chicken, cooked noodles and prepared sauce. place mixture into an ungreased 13 x 9-inch baking pan. top with parmesan cheese. bake, uncovered, for 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in a large skillet. add celery, onion, and bell pepper; saute' until softened. combine with remaining ingredients, mixing well. add salt and pepper, to taste. dump into 13x9\" dish. top with additional cheese, if desired. bake at 350* for 35-45 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute the onion, green pepper and garlic in oil until tender. mix in the tomatoes, salsa, cumin, salt, oregano and pepper. add beans and chicken and heat through. spread a third of the mixture into a 13x 9 pan coated with cooking spray. layer with four tortillas, a third of the chicken mixture and 1 cup cheese. repeat with remaining tortillas and chicken mixture. cover and bake at 350° for 25-30 minutes or until heated through. uncover and sprinkle with remaining cheese. bake 5-10 minutes longer or until cheese is melted. serve with sour cream, green onions or olives if desired.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts for 30 minutes or until done and cool. cut up chicken. start with one can of soup on the bottom, a layer of chicken, a layer of stuffing, and a layer of cheese. continue until ingredients are gone. last layer being a little cheese on the top. bake in the oven at 350 degrees for about 30 minutes or until it starts to bubble.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 2 1\/2 quart casserole dish. put onion, chicken and 1 bouillon cube. cover and microwave for 5 minutes, stirring once. add mushrooms, rice, boiling water, ginger and remaining bouillon cubes. cover and bake 30 minutes at 375 degrees. stir and add broccoli, making sure rice is covered with liquid. bake another 10 minutes. stir in 1\/2 cup cashews, salt, pepper and soy sauce. place remaining on top. brown under broiler then serve.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. in a large saucepan, saute celery and onion in butter until tender. stir in soup and chicken broth. simmer 5 minutes. add chicken and soy sauce. cook over low heat 5 minutes. stir in rice. spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes. sprinkle noodles and nuts on top and brown in oven.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, mix bread crumbs and 2 tablespoons oil until well combined. pour remaining 1\/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. when hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. add beans, chicken, sausages, tomatoes, herbes de provence, bay leaf, chicken broth, salt, and pepper; stir until well combined. cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. bake until top is browned and edges are bubbling, about 20 minutes longer.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts and shred. mix chicken together with cream of chicken, cream of mushroom, and sour cream. spread mixture ritz crackers and sprinkle evenly ontop of chicken mixture. pour melted butter ontop of ritz crackers topping. sprinkle poppy seeds ontop of casserole. put in the oven at 350f and cook until the ritz topping is brown and crispy.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chicken breasts until done. in a large skillet saute onions in margarine. drain spinach by using several paper towels to squeeze all water out of spinach. add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well. in a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1\/2 cheese. repeat layers again , but without the cheese. bake covered at 350 degrees for 40 minutes. uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. in a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese. grease a 9 x 13\" casserole dish with butter or pam spray. layer the broccoli and chicken in the pan as desired. pour the curry mixture on top and use a spoon to fill it in around the chicken\/broccoli. in a pan on the stovetop, melt the butter on medium to high heat. pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned. sprinkle bread crumbs on top of casserole. place in oven and bake at 350 for 1 hour. casserole should be bubbly and lightly browned when finished. serve over white rice.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375ºf. cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute. add peppers; cook 2 min., stirring occasionally. stir in salsa; cook 2 minute add neufchatel cheese; cook 2 minute or until melted. stir in beans and tomatoes. spoon 1\/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1\/2 each of remaining chicken mixture and shredded cheese. top with remaining tortilla and chicken mixture; cover with foil. bake 20 minute or until heated through. sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken until done. remove bones. mix togather soup and sour cream. stir chicken into this. melt butter. stir cracker crumbs into it. stir remaining crumbs in to chicken mixture. salt and pepper. put in casserole dish and top with crumbs. back at 350 about 1 hour.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a greased 13 x 9 x 2 inch baking dish, combine soups, sour cream, broth , onion, mushrooms and seasonings. arrange chicken on top of sauce. bake uncovered for 1 hour or until chicken is tender. serve chicken and sauce over noodles or rice. garnish with parsley.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. heat oil in 12 inch skillet over medium-high heat. salt and pepper (to taste) the chicken, cook in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in the center. layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13 x 9 inches. mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli. sprinkle with cheese, bread crumbs, onions and almonds. cover and bake 30 minutes. uncover and bake about 15 minutes longer or until broccoli is tender.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the chicken together with the cream soup and sour cream. saute the mushrooms in 1 tablespoon butter. add to the chicken mixture. melt the 1\/2 cup butter and mix with the crushed crackers and poppyseeds. add half of the cracker mixture to the chicken and mix well. pour chicken mixture into a greased baking dish. top with the remaining cracker mixture. bake at 375 for 30 minutes uncovered.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sprinkle the chicken over the bottom of a greased 9x13-inch pan. combine soup, sour cream and lemon juice in a bowl; mix well. pour over the chicken. sprinkle the cracker crumbs over the layers. drizzle butter over the cracker crumbs. sprinkle poppy seeds over all. bake at 350 degrees for 30-45 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: just in case you didn't see, boil the chicken now. mix together soups, and chilies in a small bowl and set aside. mix cheeses in a small bowl and set aside. spray a 13x9x2-inch baking dish with cooking spray. layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture. repeat layers with remaining ingredients starting with tortillas and ending with cheese. pour evaporated skim milk evenly over top of casserole and let stand for one hour. bake at 350°f for 50-60 min or until it is brown and warm throughout. let casserole cool for fifteen minutes before serving.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray 8 x 8 baking pan with pam and then scoop in the mashed potatoes, spreading them to cover the bottom of the pan. combine the gravy and chicken (you can add 1 cup of shredded cheddar cheese and\/or 1 cup frozen mixed vegetables to the gravy\/chicken mixture). spread evenly over the potato layer. place the biscuits over the top of the gravy mixture and place in a 400 degree oven for 10 to 15 minutes (or until biscuits are golden brown). let stand for 5 minutes and then serve.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles according to directions on box. in a large bowl, mix together the chicken, both soups and salsa. layer noodles, chicken mixture and cheese until the noodles are completely gone. top with more cheese. bake in the oven 350°f for 30-45 minutes depending on the oven of course. take it out and cut like lasagna and enjoy.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375ºf. cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute add peppers; cook 2 min., stirring occasionally. stir in salsa; cook 2 minute add neufchatel cheese; cook 2 minute or until melted. stir in beans and tomatoes. spoon 1\/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1\/2 each of remaining chicken mixture and shredded cheese. top with remaining tortilla and chicken mixture; cover with foil. bake 20 minute or until heated through. sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cube chicken breasts into bite size pieces. place chicken in a gallon zip lock bag with taco seasoning. shake to coat chicken. pour into 9 x 13 baking dish. top with diced tomatoes and green chilies. bake at 325 degrees for 20 minutes. top chicken with corn chips, then top corn chips with cheddar cheese. bake an additional 15- 20 minutes--until cheese is melted. serve with a dollop of sour cream and enjoy!","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375, spray 9x11 pan with cooking spray. saute olive oil, onion, carrots, celery, garlic, till softened (desired texture). remove from pan. make a roux, melt butter on medium high heat. whisk in flour till mixture browns lightly, about 1 minute. whisk in chicken stock and franks buffalo sauce to the butter\/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time. add chicken and vegetables to the sauce. take cooked macaroni add to 9x11 pan, spread evenly. toss in cheese, stir in evenly. top with chicken mixture. cook in oven for about 20 minutes, let set for 10 minutes -- and serve.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook and drain noodles ( i cooked noodles1\/2 way in stock it would be waaaay to watery otherwise and poured into cream mixture which i was cooking in the dutch oven. it filled it up debone chicken. in 9 x 13 pan mix noodles and chicken ( i used 2 tyson chicken breasts which i cooked in chicken stock then added noodles to cook 1\/2 way ). then heat and pour over the rest of the ingredients except the breadcrumbs (i used 1 cup velveeta ,cubed ). over the chicken and noodles top the casserole with bread crumbs heat at 350 for 30 minutes or til hot and bubbly.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 2 qt cassarole dish, mix all the ingredients except the biscuits. bake at 400 degrees for 15 minutes or until bubbling. while cassarole is baking, seperate and cut each biscuit into quarters. after cassarole bubbles remove from oven and top with biscuit pieces. return cassarole to oven and bake another 15 minutes or until biscuits are brown.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375 degrees. scatter the tortilla shells in the bottom of a 9x13 pan. spray a frying pan with cooking spray then cook the chicken until no longer pink. mix the soup, salsa, sour cream, milk, cheese, and chicken together in a bowl then pour over the tortillas. bake in the oven for 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sprinkle chicken with lemon juice and soy sauce. marinate and chill for 30 minutes. saute onion, celery and mushrooms until just tender. cook cut up zucchini for about 5 minutes in boiling water until just tender. drain and set aside. drain liquid from chinese vegetables and add to chicken broth to make the 1 1\/4 celsius liquid. combine all ingredients except chow mein noodles. mix well. turn into a greased 9x13 dish. sprinkle noodles on top and bake at 350 degrees for 40 minutes. refrigerate any leftovers.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles according to package directions. meanwhile, in a large bowl, combine the remaining ingredients. drain noodles; add to chicken mixture. transfer to two greased 8 inch square baking dishes. cover and freeze one casserole for up to 3 months. cover and bake remaining casserole at 350 degrees for 30 minutes. uncover and bake 10-15 minutes longer or until heated through. to use frozen casserole: thaw in the refrigerator overnight. remove from the refrigerator 30 minutes before cooking. cover and microwave on high for 10-12 minutes or until heated through, stirring twice.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken in seasoned water until tender and no longer pink in center. allow chicken to cool and then pull into small pieces or use a fork to shred. line bottom of 9 x 13 baking dish with chicken. chop onion and sautee. dissolve bouillon cube in broth (i use swanson's broth by preference). beat eggs. mix stuffing, soups, onion, eggs, and broth. pour mixture over chicken. bake at 350 for 45 minutes or until set in middle and brown on top. cooking time will usually depend on your oven.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. drizzle chicken with olive oil and sprinkle with mrs. dash seasoning. roast chicken until done, and then let cool. peel the skin from the chicken breast, and pull chicken off the bone into bite sized pieces, and put on the bottom of a greased 13x9 casserole dish. mix together sour cream, cream of chicken soup, mushrooms and poppyseeds and pour mixture over chicken in casserole dish. mix crushed crackers with the melted butter and sprinkle over casserole. place in preheated 350°f oven until warmed through or soup begins to bubble, about 20-25 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. spoon the chicken mixture into a 13 x 9 x 2-inch baking dish. unfold the pie crusts on a lightly floured surface. lay the crusts side-by-side so that they overlap by about 3 inches in the center. press the seam to seal. roll the pie crust into a 14 x 10-inch rectangle. place the pie crust over the chicken mixture. trim the excess crust from the edge. cut several slits in the crust. bake at 400°f for 40 minutes or until the crust is golden brown.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. prepare stuffing mix as directed on package and set aside. warm oil in pan on medium heat. add chicken and cook until no longer pink. add soup and mixed vegetables. cook until vegetables are no longer frozen. spoon into 2-qt. baking dish. sprinkle cheese on top of mixture. layer stuffing on top of cheese, making sure to make it an even layer. bake 30 minute or until heated through.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chicken breasts in pot of boiling water with 1 tablespoons chicken bullion. when chicken is cooked through, remove from water, cool and cut in cubes. place pasta in pot of boiling chicken water and cook al dente. saute mushrooms, bell pepper, onion, butter, worchestershire sauce, soy sauce and greek seasoning. add olives and garlic and heat through. add cheese and chicken to saute mixture. heat over medium heat until cheese is melted. add pasta. top with grated cheddar cheese. bake in greased 9x13 dish @ 350 degrees until bubbly.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. mix cracker crumbs and melted butter. 2. line a 8 x 11 baking dish with 1\/3 cracker mixture. 3. cube cooked chicken. combine with soup, broth, and sour cream. pour mixture over cracker crumbs. 4. top with reserved cracker crumbs. 5. bake at 350 degrees for 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter both sides of bread. place 3 slices in a 9x13 baking dish. layer with chicken, celery, mushrooms and onion; top with remaining 3 slices bread. combine cream, mayonaise and eggs in bowl; mix well. pour over top and chill covered in refrigerator overnight. spoon soup over top; sprinkle with cheese. bake at 350 for 30-45 minutes or until bubbly.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. boil chicken in water, cool, and cube. cook macaroni according to the package, (until tender). crumble ritz crackers in the bottom of your pan(s). ( i like to leave big chunks). mix soups and sour cream in a large bowl. add in chicken, macaroni, peas, corn, and 1\/2 package of cheese. pour into cracker lined pans. bake for aprox 20-30 min until mixture boils remove and cover with remaining cheese. return to oven until cheese is melted. remove again, cool 5 min, serve.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown onion in a little butter. in large bowl, add onion, soup, chiles and chicken. set aside. spray 13 x 9 baking dish with non-stick spray. line bottom of pan with pieces of tortillas. top with chicken mixture. then, add layer of cheese. repeat the layer of tortilla pieces, chicken mixture and cheese. repeat again ending with the cheese on the top layer. bake at 350 degrees f for 40 minutes. serve and enjoy!","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 400°f. in a large bowl, beat the eggs until frothy, then stir in the onions, dill, parsley, salt, and pepper. add the chicken and stir until thoroughly coated. coat a 8 or 9-inch square baking dish with oil, butter, or spray. dip a matzoh into the chicken stock until well moistened. lay it in the bottom of the baking dish, then spread half the chicken and egg mixture evenly over it. moisten a second matzoh, lay it over the chicken and egg mixture, and top with the remaining chicken and egg mixture. moisture the third matzoh and place on top. bake in the middle of the oven for 30 minutes or until the top is browned. serve at once.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stew the chicken breasts until meat is falling off bones. discard bones and chop chicken into bite size pieces. combine prepared chicken with sour cream and soup. spread into the bottom of a 2 quart casserole dish. mix together stuffing mix, broth and melted butter. spread on top of chicken. (if you want to freeze this ,stop here and freeze). bake at 350 degrees for 45 minutes or until bubbly. serve warm. you can also refrigerate this a day ahead before baking. when frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. in a medium saucepan, melt butter over low heat. stir in the flour, add milk and chicken broth, cooking until thickened. mix in noodles, sour cream, lemon juice, spinach, mushrooms, water chestnuts, pimiento, onion, celery and seasoned salt. in a greased 4-quart baking dish, alternate layers of noodle mixture and chicken. top with grated cheese and bake for 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together the soups, chili, salsa, milk and onion. tear tortillas into small pieces. layer 1\/2 the chicken, 1\/2 the tortillas, 1\/2 the sauce and 1\/2 the cheese (in that order), into a 9\"x12\" pan and repeat, ending with the cheese. bake at 400f for 40 minutes. freezes well.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375ºf. combine first 4 ingredients in large bowl. add 3\/4 cup cooking creme; mix lightly. spoon 1\/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1\/4 cup shredded cheese. cover with second tortilla, remaining chicken mixture, 1\/4 cup shredded cheese and remaining tortilla. top with remaining cooking creme and shredded cheese; cover. bake 20 minute or until heated through; uncover. bake 5 minute or until cheese is golden brown.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dredge chicken pieces in flour and brown in shortening. spread rice in the bottom of a roasting pan and arrange chicken pieces on top. combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan. heat until butter is melted and all ingredients combined. pour over chicken. cover tightly with foil and bake at 350° for 45 minutes. uncover and bake another 15 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chicken breast slow and cube when cooked. put chicken cubes into bottom of a 13x9 or smaller casserole dish. mix cream of mushroom soup with sour cream and put on top of cubed chicken. crumble the 2 stack of ritz crackers into a bowl with 1 stick of butter and use fork to mash to a fine bread crumb. sprinkle the buttered bread crumbs on top spread evenly and sprinkle the top with poppy seeds. bake at 350 until bubbling and golden brown let cool and enjoy. can serve with rice as a nice side.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. place chicken in casserole dish, and cover with cheese slices. spread undiluted soup over chicken and cheese. melt, butter and mix it with the dry stove top, just to moisten slightly. top chicken, cheese, and soup with stove top mixture. cover and bake 45-50 mins.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute the onion and red pepper in the olive oil until lightly browned - set aside. brown the chicken breasts 4 or 5 minutes each side. remove from pan and season with salt and pepper. reduce heat to medium. add the crushed red pepper, mushrooms and garlic. season with salt. cover and cook the mushrooms for about 5 minutes. add the beef broth, tomatoes and parsley. simmer. meanwhile cut the chicken into bite sized pieces. add to the sauce and simmer at least 5 minutes, until the chicken is cooked through and the flavors have combined. toss the pasta with the sauce. sprinkle cheese over all.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1\/3 sauce and cheese. top with a second layer of tortillas, 1\/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spray large skillet with cooking spray; add onion and garlic and saute until tender, about 5 minutes. add chili powder, cumin and tomatoes. simmer 5 minutes. stir in chicken and beans. cook until heated through, about 5 minutes. serve sprinkled with tortilla chips.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles according to package directions; drain. in a bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. stir in the noodles and chicken. transfer to a greased 1 1\/2 quart baking dish. combine cracker crumbs and butter; sprinkle over the top. bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly and golden brown.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a large bowl, stir together the three kinds of soup and the tomatoes. stir in the chicken. in a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. sprinkle the cheese over the casserole and bake for 30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine chicken, rice, soup, tomatoes and chilies, taco seasoning, milk, and 1\/2 of the cheese. pour into a lightly greased 9x9 inch baking dish. cover; bake for 30 minute. top casserole with the crushed chips and the remaining cheese. bake 5-10 min until melted.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients except noodles in a large bowl. taste and add salt and pepper, to taste. transfer to a greased 13 x 9 inch baking pan. cover and refrigerate overnight. uncover and bake at 350 for one hour, or until hot and bubbly. top with noodles; return to oven for 5 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. lightly spray a 2.5-3 quart baking dish. in a large bowl, mix the soup and the sour cream until well blended. fold in the shredded chicken. turn into prepared pan. top with cracker crumbs. drizzle melted butter over the top of the crumbs. bake for 25-30 minutes.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1- separate cooked broccoli into two greased freezer pans. 2- mix chicken, cream of mushroom soup, mayo, lemon juice, and curry in bowl. 3- spread mixture evenly over broccoli in the two freezer pans. 4- top with shredded cheddar cheese. 5- freeze (plastic wrapped over top, and then foil with instructions on it). bake: remove from freezer, top with toasted bread crumbs, bake at 325 degrees for 45 min to 1 hr with foil until warmed and bubbly in middle, take off foil and bake additional 15 minute.","target":"combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook onions until tender. add mushrooms; set aside. make sauce of butter, cream cheese, flour, salt and milk. put onions and mushrooms in buttered casserole. pour sauce over top. cover with cheese and cracker crumbs. bake at 400 degrees for 30 to 40 minutes.","target":"fill a large stock pot with water and heat to a rolling boil. add unpeeled onions and blanch for about 3 minutes. drain and allow onions to cool. re-fill stock pot with water and again heat to boiling temperature. peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin. add the onions to the boiling water and cook until fork tender but not mushy. meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. continue to cook and stir about one more minute, until sauce has thickened. combine the fork tender cooked onions with the sauce and sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook onions until tender. add mushrooms; set aside. make sauce of butter, cream cheese, flour, salt and milk. put onions and mushrooms in buttered casserole. pour sauce over top. cover with cheese and cracker crumbs. bake at 400 degrees for 30 to 40 minutes.","target":"peel and cook onions. if frozen, defrost and heat through. melt butter over low heat in heavy saucepan. blend in flour and seasonings. cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. stir in cream. bring to a boil, stirring constantly. boil 1 minute. stir in carrots, cook 3 more minutes. pour over onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook onions until tender. add mushrooms; set aside. make sauce of butter, cream cheese, flour, salt and milk. put onions and mushrooms in buttered casserole. pour sauce over top. cover with cheese and cracker crumbs. bake at 400 degrees for 30 to 40 minutes.","target":"heat oven to 350°. toss onions with oil in a 9\u2033 × 11\u2033 baking dish and season with salt and pepper. bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. heat oven to broil. heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. add cream and wine, and cook, stirring, until thickened, about 5 minutes. season sauce with salt, pepper, and nutmeg. pour sauce evenly over onions. sprinkle with parmesan, dot with gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. combine graham cracker crumbs, sugar, and butter in a mixing bowl. set aside about 1\/2 cup. press remaining mixture into a 9x13 pan. bake 6 minutes. cool on wire rack. with mixer, beat cream cheese until fluffy. gradually beat in sweetened condensed milk and lemon juice. add eggs, beat unil combined. spoon mixture atop crust in pan. sprinkle with reserved crumbs. bake 30 minutes, or until knife comes out clean. cool on wire rack 1 hour. chill in refrigerator. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir cream cheese with electric mixer till very soft. blend in 1\/2 cup milk. add remaining milk and pudding mix. beat slowly till well mixed, about 1 minute. pour into graham cracker crust and sprinkle with nuts or graham cracker crumbs. chill about 1 hour. serve.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. mix dry cake mix, 1 egg and oil until crumbly. reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. bake for 15 minutes. beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. spread over baked layer and sprinkle with reserved crumb mixture. bake for 15 minutes more. cool completely and cut into bars. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°. combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl. reserve 1\/3 cup of the mixture. press mixture into a 13x9-inch baking pan. bake 6 minutes, remove from oven and let cool. beat cream cheese in a large mixing bowl until fluffy. gradually beat in sweetened condensed milk. add eggs, beat just until combined. stir in lemon juice. spoon mixture into pan on top of crust. sprinkle reserved crust mixture on top of cheese mixture. bake about 30 minutes or until knife inserted in the center comes out clean. cool on wire rack for one hour. store in refrigerator. cut into bars and serve.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f. combine graham cracker crumbs, pecans, sugar, and melted butter; mix well. reserve 1\/3 cup crumb mixture. press the rest into a 13x9-inch baking pan. bake for 6 minutes; allow to cool. while the crust is cooling, beat cream cheese until it's fluffy. gradually beat in the milk. add eggs until mixture is just combined. stir in the lemon juice and vanilla. pour mixture into prepared crust. sprinkle the reserved crumb mixture over the top of the cheesecake layer. bake for about 30 minutes. cool for about an hour, then cut into bars. store in your refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 350. crust: place all ingredients in a food proccesor and mix. press into the bottom of a 9 in springform pan. bake 5 minutes. filling: beat cheese until fluffy. add sugar, then beat in eggs until very smooth. bake at for about 20 minutes, or until firm in the centre. (may take 30 minutes) topping: mix sour cream, sugar, and vanilla. spoon onto cake. sprinkle with cinnamon. bake for 10 minutes. cool and refrigerate.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs with melted butter and press on the bottom of a 9\" springform pan. beat cream cheese and sugar until smooth. add eggs one at a time and mix until just blended. stir in zest and juice from lemon. pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set. cool completely, then refrigerate for a minimum of 3 hours. top with cool whip and garnish with lemon slices.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. mix sugar, crumbs and butter. press into pan and bake for 8 to 10 minutes. mix cream cheese until smooth. gradually blend in 1\/2 cup milk until smooth and creamy. add remaining milk and pudding mix. beat slowly with beater for 1 minute. do not over beat. pour into cooled crust. chill.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: butter a 13 x 9 x 2 inch pan. for base layer: sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed. add egg and blend well. pat evenly onto bottom of prepared pan. preheat oven to 350 degrees f. bake crust 10 minutes while preparing filling. make cheesecake layer: beat cheese, sugar and vanilla until combined well. add egg, juice, flour and salt; beat until smooth. spread evenly over crust. arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden. let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 325 degrees. beat cream cheese in bowl with electric mixer on medium, until creamy. add sugar and beat until well blended. add sour cream, lemon juice and lemon peel; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour batter into pie shell. bake at 325 degrees for 35- 40 minutes or until center is almost set. cool completely on wire rack. refrigerate 4 hours or overnight.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. in a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly. press onto bottom of 15x10 inch baking pan. in large mixer bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well. pour over crust; sprinkle with nuts. bake 30-35 minutes or until set. cool. refrigerate; cut into bars. store covered in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325-degrees f. brush 9-inch springform pan with melted butter, reserve remainder. place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin. place crushed cookies in bowl, add butter and mix with fork to combine. press cookie crumbs into bottom of prepared pan. place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth. pour mixture into pan. bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce. remove from oven and let cool (cheesecake will finish cooking while cooling). cool completely and remove from pan.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and butterscotch chips together in large microwaveable bowl. add graham cracker crumbs. mix well. save 1\/2 cup for topping. press rest into ungreased 8 inch square pan. bake at 350° for 10 minutes. mix cream cheese, sugar, eggs, flour and lemon juice together, using a heavy duty wisk or electric mixer. ( i beat the cream cheese first to make sure it is smoothe before i add the other ingredients.). spread over hot crust. top with 1\/2 cup reserved crumbs. bake for 20-25 minutes at 350°. cool. i would make the night before or early in day and put it in the refridgerator so it is very cold.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. combine butter, graham cracker, and sugar, and press into greased pan. in a medium bowl, beat eggs well, and add sugar, cottage cheese, vanilla extract, and lemon juice to eggs. mix egg mixture thouroghly, and then pour into crust. bake one hour, and then remove. preheat oven to 450 degrees fahrenheit. blend sour cream, lemon juice, sugar, and vanilla in small bowl. spread on cake. bake cake for five minutes, or until top bubbles. serve immediately.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly. press into 13 x 9 pan. beat cream cheese in bowl until light and fluffy. beat in condensed milk gradually. add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. beat well. pour over crust. sprinkle with pecans. bake for 35-40 minutes. cool in pan. cut into 48 bars.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. line 9x13 pan with foil (extend 3 inches of foil over short side of pan). create handles by crunching up extended foil, and grease foil lining. mix graham crumbs and 1\/2 cup of pecans and butter. press firmly onto bottom of prepared pan. beat cream cheese and sugar with mixer on medium until well blended add sour cream and vanilla. mix well. add eggs, one at a time, mixing after each addition on low until blended. pour over crust. bake 45 mins or til centre is almost set. refridgerate 4 hours or overnight. lift out of pan onto cutting board, using foil handles. drizzle with topping and remaining 1\/2 cup pecans and cut into bars (32).","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together cream cheese and butter until smooth. stir in powdered sugar and vanilla. cover and let set in refrigerator for several hours. remove and shape into a ball. cover plastic wrap. chill in refrigerator for 1 hour or overnight. roll in graham crackers or nuts. serve with graham crackers, vanilla vafers, gingersnaps.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in separate bowls, combine each chocolate with 2 tablespoons shortening and melt in microwave for 60 seconds (or until melted together). stir and heat ever 30 seconds until chocolate is smooth. let cool a little, but keep warm. insert a popsicle stick into a frozen piece of cheesecake and dip into chocolate. twirl to remove excess. quickly sprinkle nuts on all sides. place on wax paper and transfer immediately to freezer to set.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare crust and press into a springform pan. beat creamcheese until fluffy. add sugar until well mixed. beat in cream. beat in eggs one at a time and lemon juice. pour into prepared pan. bake at 300f for 60-75 minute top with cherrries or favorite jam after cooling for at least 4-5 hours.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. cool crusts completely on wire racks. beat cream cheese, sugar and egg at low speed with an electric mixer until smooth. spread cream cheese mixture evenly over both cooled crusts. whisk together the ingredients for the lemon chess pie filling. pour immediately over the cream cheese mixture in crusts. bake at 350° for 35 minutes or until set. if needed, shield crust edges with foil to prevent excess browning. cool completely on wire racks. garnish with whipped cream, if desired.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a bowl, combine graham cracker crumbs and butter. press firmly into a foil-lined 9-inch square pan. in a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. pour over the crust. for the streusel topping:. mix flour, oats and brown sugar in a small bowl. stir in cardamom. with two knives or a pastry blender, cut in butter until coarse crumbs form. stir in sliced almonds. sprinkle streusel topping over cheesecake mixture. bake 45 minutes, or until center is almost set and topping is golden brown. cool on a wire rack. refrigerate 3 hours or overnight. cut into bars. store leftover bars in the refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix egg yolk, 1 cup sugar, vanilla, and softened cream cheese. mix well. lay out 1 package of rolls on bottom of pan. spread filling on top of spread out rolls spread the 2nd pkg. of rolls on top of the filling. beat the egg white until frothy and then spread onto top layer of rolls. mix 1\/2 cup sugar, nuts, and cinnamon and sprinkle on top of egg whites. bake 350 degrees for 30 minutes.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f; grease bottom of 9-inch square baking dish. in large mixing bowl, combine cake mix, butter and egg, then spread into bottom of baking dish. in small mixing bowl, combine cream cheese, powdered sugar and egg, then spread evenly over batter. bake 30-35 minutes or until toothpick inserted near the center comes out clean. cool on wire rack before cutting into small bars. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 18 holes of two 12 hole patty pans (round based pans). place each biscuit over the 18 holes of prepared pans. cook in a moderate oven, 180c, for about 5 minutes or until soft to touch. using the back of a teaspoon, gently press biscuits back into pan holes. cool in pans. beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth. divide lemon butter between biscuits. top with cream cheese mixture. refrigerate until firm. remove cheesecakes from pan, top with whipped cream. decorate as desired eg grated lemon rind, fresh mint leaves.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sprinkle graham cracker crumbs on the bottom and up the sides of a 9-inch springform pan well coated with nonstick cookie spray. in a mixing bowl, beat the cream cheeses, sugar, and salt until blended. add the egg whites and beat on low just until combined, about 2 minutes. stir in the lemon juice, vanilla, and lemon peel. pour into prepared pan and bake at 325°f for 70-80 minutes or until center is almost set. turn oven off; leave cheesecake in oven with door ajar for 30 minutes. remove from oven and carefully run a knife around the edge of pan to loosen. cool one hour longer. refrigerate several hours or overnight. remove sides of pan and top with fruit.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. grease a 6 cup muffin pan (see note). in a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly. bake in preheated oven for 5 minutes, then remove and cool. beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. mix in egg. pour cream cheese mixture into muffin cups to about 3\/4 full. bake at 325 for 25 minutes. cool completely in pan before removing. refrigerate until ready to serve.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crumble the biscuits in a processor. melt the margarine in a pan over a low heat and add the syrup. remove from the heat and stir in the biscuit crumbs. press the mixture in a dish approximately 6 or 7\" (depending on how thick you like your base). cream the cheese in a processor. stir in the condensed milk (to taste) and add the vanilla essence. add the lemon juice and rind. beat the mixture until smooth. pour onto the base and freeze for at least a couple of hours. remove from the freezer approximately 20 mins before serving.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. grease bottom of 2 quart rectangular baking dish; set aside. for crust: in medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. press mixture into bottom of prepared baking dish. bake for 10 minutes. meanwhile, for filling: in large bowl, combine cream cheese, 2\/3 cup sugar, and vanilla. beat with electric mixer on medium to high speed until combined. add eggs; beat on low speed just until combined. stir in lime peel and lime juice. pour filling over crust. sprinkle with nuts. bake for 20 to 25 minutes or until center is set. cool in baking dish on wire rack for 30 minutes. cover and chill for 4 to 24 hours (top will crack slightly). cut into bars.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix sugar; crumbs and butter. press into a 9 inch pie plate and bake for 10 minutes. while crust is baking, mix cream cheese until smooth. gradually blend in 1\/2 cup milk until smooth and creamy. add remaining milk and pudding mix. beat slowly for 1 minute. do not overbeat. pour into cooled crust. chill one hour before serving.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs and butter together and lightly press into 9 inch square baking dish. refrigerate while making filling. beat cream cheese, marshmallow crème, and vanilla with electric mixer until light and fluffy. spoon half of this mixture over one side of crust. beat in lime juice and fold in fresh raspberries in remaining cream cheese and marshmallow mixture. spoon over other half of crust. cover and refrigerate at least 4 hours, but preferably overnight.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the biscuits into small pieces and combine with the soft butter and honey. place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring. add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split. spoon the mixture into the rings and using a flan\/palette knife press the mix well into the ring to prevent air gaps. remove the ring with either a hot cloth or blowtorch. tip: if you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake. place the cheesecakes onto a large plate or individual ones and decorate with the mandarin segments or fruits of your own choice!","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 325 degrees. squeeze juice of lemons and set aside.have cream cheese @ room temperature. mix cream cheese till creamy with mixer. add sweetened condensed milk a little at a time, until smooth and creamy. pour in fresh squeezed lemon juice and mix to smooth consistency. add both eggs and continue to blend till smooth again. pour into pie crust. bake in oven @ 325 degrees for 15-20 min.remove from oven and cool for 20 minute. once cool put in fridge for 4+hours,then enjoy a piece of sheer bliss.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. use 9x13 pan. mix dry cake mix, 1 of the eggs and 1\/3 c oil until crumbly. reserve 1 c of this mixture. pat the remaining mixture lightly in the pan. bake 15 minutes. while this is baking beat cream cheese, sugar, lemon juice and the remaining egg until light and smooth. spread over baked crumb mixture. sprinkle reserved crumb mix on top and bake an additional 15 minutes. be careful not to overbake. will be light golden brown. chill thoroughly and cut into bars.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. place silken tofu and vegan cream cheese in the food processor. process for 1 minute, then add sugar. process until smooth and no sugar granules remain, 3-5 minutes. in a small bowl, combine lemon juice and almond extract. whisk in cornstarch. pour mixture into the food processor and process until very smooth. pour into prepared crust and bake for 45 minutes. allow to cool at room temperature for 2 hours, then refrigerate overnight.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. mix graham cracker crumbs, 1\/4 cup of the sugar and the butter. reserve 1\/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. set aside. beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. add sour cream; mix well. stir in lemon peel and juice. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust; sprinkle with reserved 1\/4 cup crumb mixture. bake 40 minutes or until center is almost set. refrigerate at least 4 hours or overnight. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. line a 9x13 inch baking dish with tin foil. spray with non stick cooking spray. mix cake mix, 1 egg and butter together then press into baking dish. mix cream cheese and sugar until smooth. stir in 1 egg until well combined then stir in peanut butter cups. pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through. remove and let cool completely. carefully lift bars out of dish using ends of foil. melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. stir in heavy cream and stir until glossy smooth. spread chocolate over cheesecake layer, cut into squares and serve.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: biscuit base. mix crushed biscuits and melted butter together and press into tin and put in fridge. filling. dissolve jelly into boiling water; add lemon rind and juice \u2013 cool slightly. beat evaporated milk until thick. beat cream cheese until smooth; blend in sugar, vanilla essence and beaten evaporated milk. fold in warm jelly mixture. pour into the prepared biscuit crust and chill for several hours. enjoy !","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. layer 1 package crescent rolls on bottom of an ungreased 9x13-inch pan (press it to fit). mix cream cheese and 1 cup sugar and 1 teaspoon vanilla. add to top of crescent rolls. layer the second package of the crescent rolls to fit on top. melt margarine. pour over top. mix 1\/2 cup sugar and 1 tablespoon cinnamon. sprinkle on top. bake for 20 to 30 minutes or until top is golden brown. tip - for second layer of crescent rolls, lay on top of wax paper or plastic wrap . pat to fit top, then lay it on top and peel off.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees f. coat 13x9-inch baking pan with no-stick spray. mix together graham cracker crumbs and margarine with a fork until evenly moistened. press evenly into bottom of prepared pan. beat cream cheese until smooth using an electric mixer. gradually beat in sweetened condensed milk. add eggs, lemon juice, vanilla, and flour. mix well. pour over graham cracker crust. stir jam until smooth. drop by small spoonfuls over surface of filling. with a knife swirl jam gently through filling to create marble effect. bake 25 to 30 minutes or until center is set. cool to room temperature. chill.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. place a 9\"x13\" pan half filled with hot tap water on lower rack of oven. combine cream cheese, sugar, and vanilla and mix well. add eggs and cinnamon and mix til smooth. pour in pie crust and place on upper rack over pan with water. bake 35 minutes. chill and serve with whipped cream.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese in large bowl with mixer until creamy. gradually add concentrate, beating well after each addition. whisk in 2 cups cool whip; spoon into crust. refrigerate 4 hours or until firm. meanwhile, toss berries with sugar. refrigerate until ready to use. pipe or spoon remaining cool whip around edge of pie just before serving. top with berry mixture.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice, until crumbly. press on to bottom of 15x10 jellyroll pan. beat cheese until fluffy. gradually beat in eagle brand, then remaining 2 eggs, pumpkin, remaining 2 tsp pumpkin pie spice and salt; mix well. pour mixture over crust; sprinkle with nuts. bake in preheated 350f oven 30-35 minutes or until set. cool. chill 1 hour; cut into 3x2-inch bars. store covered in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs, butter, and 3 tbsp sugar; press onto bottom of 13x9 inch baking pan. mix cream cheese, 3\/4 cup sugar and vanilla with electric mixer on medium speed until well blended. add eggs; mix until blended. pour over crust. bake at 350f for 30 minutes or until center is almost set. cool. refrigerate 3 hours or overnight. cut into bars. decorate with decorating gels and sprinkles. store leftover bars in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 325ºf. mix butter, crumbs, 1\/4 cup sugar and 1\/2 teaspoons cinnamon; press onto bottom of 13x9-inch pan. bake 10 minute beat cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. add sour cream; mix well. add eggs, 1 at a time, beating after each just until blended. stir in carrots; spread over crust. bake 45 to 50 minute or until center is almost set. cool completely. refrigerate 4 hours. serve topped with cool whip.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended. add eggs; mix just until blended. pour into crust. bake 40 minutes or until center is almost set. cool and refrigerate at least 4 hours. garnish with addition lemon yest if desired. store leftover cheesecake in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cream cheese, 3\/4c sugar and vanilla until well blended. add eggs, mix until blended. mix crumbs, butter, and 3 tbsp sugar. press into 13x9in. pan. pour batter over crust. bake at 350f for 30min or until, center is set. refrigerate at least 3 hours or overnight. cut into bars.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f (325°f for dark or nonstick pan). in large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. press in bottom of ungreased 13x9-inch pan. in medium bowl, beat cream cheese on medium speed until smooth. gradually beat in powdered sugar on low speed. stir in lemon peel and lemon juice until smooth. reserve 1\/2 cup; refrigerate. beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. spread over cake mixture. bake bars 23 to 28 minutes or until set. cool completely, about 1 hour. spread with reserved cream cheese mixture. refrigerate about 3 hours or until firm. for bars, cut into 8 rows by 6 rows. store covered in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in medium bowl, combine cookie crumbs, 1\/2 teaspoons espresso powder and melted butter; mix well. reserve 1\/4 cup crumb mixture for topping. press remaining mixture in bottom of ungreased 8-inch square pan. beat cream cheese in medium bowl at medium speed until smooth and creamy. add sugar, remaining 1\/2 teaspoons espresso powder, vanilla and egg; blend well. pour over crust. sprinkle with reserved crumb mixture. bake at 350 degrees for 15-20 minutes or just until center is set. cool 30 minutes or until completely cooled. cover loosely; refrigerate 3-4 hours or until firm. with hot, wet knife, cut into bars. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. mix graham crumbs, 1\/4 cup of the sugar and the butter. reserve 1\/4 cup of the mixture; press remainder onto bottom of 13x9 inch baking pan. set aside. beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. add sour cream; mix well. stir in lemon peel and juice. add eggs, one at a time, mixing on low speed after each addition, just until blended. pour over crust; sprinkle with reserved 1\/4 crumb mixture. bake 40 minutes or until center is almost set. refrigerate at least 4 hours or overnight. store in refrigerator.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixer bowl, cream the cream cheese until light and creamy. add the confectioner\u2019s sugar, lemon peel, and lemon juice, cream together. for about 3 minutes. scraping the bowl, adding cool whip. mix on high for 1-2 minutes more. pour cheese filling into piecrust and refrigerate 2 hours to firm. in a small bowl, mix the cherry pie filling with the almond extract, mixing well. remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. yields: 8 servings. note: i usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner\u2019s sugar; depending on the brand of cherry pie filling i bought.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with a 13 x 9\" baking pan, greased, open 1 can of the pillsbury cresent dinner rolls, and spread evenly on the bottom of the pan. sealing the points where former rolls were. this forms the bottom crust. in a mixer, beat cream cheese, vanilla and egg and 1\/2 cup sugar on medium speed until well blended. spread cheese mixture evenly on the top of the crust. unroll the second pillsbury cresent dinner rolls package, put on a 13 x 9\" wax paper, and press and seal the ends of the rolls. invert the dough to the top of the cheese, to form a top crust. bake at 350 f, for 30-35 minutes, or until golden brown. combine the last 1\/2 cup sugar with the cinnamon, and sprinkle on top while still warm. serve.","target":"in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients except tortillas and place in a large baking dish or ziplock baggie. allow to marinate 2-4 hours, turning several times. grill over medium heat for 7-10 min per side for medium rare, turn meat only once during cooking. let meat rest 5 min before cutting on a diagonal thinly and against the grain. stack 2 warm tortillas and fill with steak. top with pico de gaillo, guac and\/or sour cream.","target":"chop sirloin into cubes. place in food processor and chop\/puree until meat is the consistency of ground beef. mix with remaining ingredients; refrigerate for 2 hours. serving suggestions: mound on a pretty plate and decorate the top with well-drained capers. serve with thinly sliced rye or party rye. chop fine hard-boiled eggs and red onions. put in bowls alongside."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (i use a hand mixer.). turn into pie shell. bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes. cool on rack; refrigerate.","target":"boil sweet potatoes in their jackets until tender, about 25 minutes. let cool, then peel and cut into 1\/2 inch thick slices. in a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. cook gently; tossing lightly until sweet potatoes are glazed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl combine egg white, bread crumbs, five-spice powder, and 1\/2 teaspoon salt. add beef; mix well. shape into 48 1\" meatballs. place in a 15\"x10\"x1\" baking pan. bake in a 350 oven for 15 to 20 minutes or until no pink remains in center of meatballs. drain. meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. add sweet pepper and meatballs in saucepan ; cook and stir until heated through. keep warm in a fondue pot or chafing dish. serve with toothpicks.","target":"in a 2qt saucepan, mix the brown gravy according to package directions. (i use one that requires 1 cup water) once gravy is thickened, add the cream of mushroom soup and sour cream. blend well. place the thawed or partially thawed meatballs in a crockpot (or add to the gravy mixture and heat through on stovetop). add the gravy to crockpot and heat on low. may be served over rice, noodles, or potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"hard sauce: chill and serve on top of steamy pudding. cream butter with sugar and egg. mix all dry ingredients and add to butter mixture. add melted chocolate. pour into greased pudding mold. steam in simmering water for 2 1\/2 hours. this can be done by filling a large casserole with water, enough to go 1\/2 height of the mold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"heat oven to 350°f. thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. whip the eggs in a mixer fitted with a whish attachment (or use a hand mixer) until light and fluffy. add the sugar and mix until combined. add milk, butter, vanilla, and chocolate and mix until combined. pour the batter into the ramekins, filling each about 2\/3 full. cover each cup with foil. arrange cups in a hot-water bath and bake until firm on top, about 30 to 40 minutes. remove cups from the water and remove foil. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"cream butter with the sugar. add the beaten egg. add the evaporated milk. sift together flour and baking powder. add the melted chocolate. steam for 2 hours in a double boiler. do not cover. butter sauce: cook until thick. serve hot over cooked pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"heat chocolate, sugar and milk in the top of a double boiler over water until chocolate is melted. soften gelatin in water; add to chocolate mixture. pour the mixture into a moist (or lightly sprayed with cooking spray) mold and chill until firm. whip egg whites until stiff and fold in marshmallow cream. turn out onto a chilled serving plate and garnish with mounds of egg whites. place a cherry in the center of each mound."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"generously grease 8 half-cup ramekins liverally with butter. pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass. fill the ramekins to 3\/4 full and cover with plastic wrap or tie baking paper on with cooking string. cook the puddings 4 at a time at 100 per cent for 90 seconds. pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare the cake mix with the egg and milk or water according to directions on package. pour into a greased 2 to 2 1\/2 qt pudding mold and cover with a lid, foil or greased double wax paper. place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. steam for 1 1\/2 hours. unmold the pudding while hot and serve with cream, ice cream, or custard. note: when cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1\/2 qt mold and steam for 1 hour. alternately, fill individual molds and steam for 20-25 minutes. bake remaining cake batter.","target":"preheat oven to 325. lightly butter 2 qt baking dish. into med bowl, sift together cocoa powder and flour. in large bowl, with mixer on on med\/hi speed, beat eggs and sugar 5-10 minutes or until very thick and light yellow. reduce speed to low; add vanilla seeds, liqueuer and coca mixture. mix just until combined. slowly pour in butter; mix until combined. pour mixture into prepared dish set in a larger baking pan. add hot tap water to pan to come halfway up side of dish. bake exactly 1 hour. a toothpick inserted 2 inches from side of dish will come out clean, the center will appear very under baked. cool completely. serve with vanilla ice cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f degrees. combine 1 1\/2 cups of mozzarella cheese, sour cream, 2 tbs parmesan, and next 6 ingredients. blend well. spoon mix into baking dish. sprinkle with 1\/2 cup mozzarella and 2 tbl parmesan cheese. bake at 350 for 30 minutes. serve with tortilla chips or browned pita wedges.","target":"preheat oven to 350 degrees f (175 degrees c). in a medium bowl combine the spinach, 1\/2 cup parmesan cheese, artichokes, pepper, lemon juice and mozzarella cheese; blend thoroughly. place in an ovenproof dish. top with the reserved 1\/4 cup parmesan cheese. bake until hot and bubbly, about 15 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a food processor, mix first 4 ingredients. then add in spinach and thoroughly mix. add artichokes and process until they are just chopped. put this into a crock pot; smooth the top. cover and cook on the high heat setting 1 1\/4 to 1 1\/2 hours, until hot in the center. when thoroughly heated, transfer to serving bowl. sprinkle montery jack cheese on top. serve warm with salsa and sour cream. you can serve with bread, tortilla chips, or veggies for dipping. -best eaten like this-dip chip in spinach artichoke dip, add dab of salsa and a dab of sour cream.","target":"preheat oven to 350 degrees f (175 degrees c). in a medium bowl combine the spinach, 1\/2 cup parmesan cheese, artichokes, pepper, lemon juice and mozzarella cheese; blend thoroughly. place in an ovenproof dish. top with the reserved 1\/4 cup parmesan cheese. bake until hot and bubbly, about 15 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 400 f. squeeze spinach between paper towels to remove excess moisture. in a medium bowl, combine spinach, artichokes, cream cheese, sour cream, and cheddar cheese. season with salt and pepper. scrape mixture into a small, oven-safe baking dish. bake until lightly golden and heated through (about 15 minutes). serve warm with chips or bread and lemon wedges if desired.","target":"preheat oven to 350 degrees f (175 degrees c). in a medium bowl combine the spinach, 1\/2 cup parmesan cheese, artichokes, pepper, lemon juice and mozzarella cheese; blend thoroughly. place in an ovenproof dish. top with the reserved 1\/4 cup parmesan cheese. bake until hot and bubbly, about 15 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line 2 (8\") pie pans with pastry; flute edges. combine flour, sugar, 1\/2 teaspoons baking soda and shortening; mix to make crumbs. divide crumbs evenly between 2 pastry-lined pie pans and spread in smooth layers. combine molasses, 1 teaspoons baking soda and hot water. pour over crumbs in pie pans. bake at 375 f for 40 minutes.","target":"in large bowl cream together shortening and sugar, add eggs slowly. in a separate bowl mix together flour, baking powder, and baking soda until well mixed. slowly add flour mixture to shortening mixture, mixing with spoon or hands until well blended and evenly moist. divide dough in half. press half of dough mixture in to a standard jelly roll or cookie sheet. add pie filling. place remaining dough on top of filling in pieces. brush dough with milk and sprinkle with sugar. bake @ 350° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain pineapple, reserving syrup. add enough water to reserved syrup to make 1\/2 cup. stir soy sauce, vinegar and cornstarch into liquid; set aside. in large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. then stir the green peppers in for an additional two minutes. drain off fat. season with salt. add cornstarch mixture to skillet. cook and stir over medium-high heat until bubbly. cook and stir 2 minutes more. stir in pineapple and water chestnuts; heat through. stir in almonds. serve over noodles or rice.","target":"soak sixteen 6-inch bamboo skewers in enough water to cover 10 minutes; drain. meanwhile, combine hoisin sauce, sherry, brown sugar, and sesame oil; set aside. trim fat from beef steak. cut steak crosswise into 1\/4 inch thick strips. alternately thread beef, weaving back and forth, and green onion pieces onto skewers. place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. brush with half of hoisin mixture. broil 5 to 6 minutes, turning once, and brushing with remaining hoisin mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan over medium heat, bring vegetables and water to a boil. reduce heat; cover and simmer for 5-6 minutes or until tender; drain. in a saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. add soup and milk; stir until smooth. ad cracker crumbs and cooked vegetables; mix well. spoon into a greased 8-inch square baking dish. dot with remaining butter. bake uncovered, at 350 degrees for 25-30 minutes or until golden.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°f. layer onions on the bottom of a microwave and oven safe casserole. cover with plastic wrap and microwave on high 3-5 minutes or until onions just start to soften. remove plastic wrap and stir in 1 tbsp of butter. layer the bread cubes over the onions and the cheese over the bread cubes. combine the milk, eggs, salt, pepper and hot sauce and mix well. pour the egg mixture over the cheese, dot with butter and sprinkle with paprika. bake for 40 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees f. melt 2 tbls margarine in 1 quart saucepan over medium heat. cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender. remove from heat. stir in flour, salt, paprika, mustard and pepper. cook, stirring constantly, until mixture is bubbly; remove from heat. gradually stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in corn and egg. pour into ungreased 1 quart cassreole dish. mix cracker crumbs and 1 tbls melted margarine. sprinkle over corn mixture. bake uncovered 30- 35 minutes or until bubbly.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. grease a casserole dish. (i use a 9 inch round casserole that is about 6 inches deep.) mix all the ingredients in a bowl and pour into casserole. bake 1 hour to 1 hour 15 minutes or until top is golden and the middle isn't jiggly. sprinkle with paprika, if desired.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: set oen to 400 degrees. grease a medium baking dish. in a frypan, saute green pepper and onion and garlic until soft in 4 tablespoons butter. stir in 1\/4 cup flour, creamed corn, salt and pepper; mix well to combine. add\/stir in cream cheese until melted and well blended. stir\/add in whole corn, mushrooms and swiss cheese; stir to combine. transfer to prepared baking dish. mix the breadcrumbs with parmesan cheese then over the mixture. drizzle with remaining 2 tablespoons (or more if desired) melted butter. bake for 20-25 minutes, or until hot and bubble. delicious!","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a 1-quart baking dish. set oven to 350 degrees. in a bowl, combine the first seven ingredients. transfer to a baking dish. mix cracker crumbs and parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top. bake uncovered for 45-50 minutes or until heated through.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute onions and green pepper in butter until softened. add chili peppers, if using, season to taste with salt and pepper, and allow to cool. fold corn and onion mixture into eggs. stir in corn bread mix, sour cream, and grated cheese. turn into a 9\" square baking dish, and bake at 375 degrees f for about 40 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375f. cut eggplant into 1\/2\" thick slices; sprinkle both sides with 3 teaspoons salt. place in a deep dish; cover and let stand for 30 minute rinse with cold water; drain and dry on paper towels. cut eggplant in 1\/2\" cubes; saute in oil til lightly browned. add onions, garlic and zucchini; cook 3 minute add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil. reduce heat; cover and simmer for 10 minute remove from heat; stir in romano cheese. pour into a greased 9 x 13 baking dish. combine crumbs and butter; sprinkle on top. bake, uncovered, for 15 minutes. sprinkle with mozzarella. bake 5 minutes longer.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in skillet, add flour. blend well, add milk and sugar. stir constantly until mixture is bubbly. remove from heat. place back on heat and boil 1 minute. stir in corn and egg, mix well. pour into a well greased casserole dish. mix crackers with butter and sprinkle over top. bake uncovered in 350 oven for 30-35 minutes. for a 9x13 pan i triple the recipe. i use two bags of the frozen corn and triple everything but the salt and topping.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté the onions in 1\/4 cup of butter. crush the crackers and mix them with 1\/4 cup of melted butter. spread 3\/4 of the cracker crumbs on the bottom of a 9x13 inch baking dish. put the sautéed onions on top of crackers. add salt and pepper to taste then add in the cheese on top of the onions. mix together 3 beaten eggs with the cup of milk and pour it over the cheese. add remaining 1\/4 cracker crumbs on top. bake at 350 for about 35 to 40 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook lima beans and corn together, following package directions. drain. make sauce by melting margarine in sauce pan and adding the chopped spring onions. blend in the flour, milk, salt and one cup of grated cheese. cook until the sauce begins to thicken; add pimento and water chestnuts. layer vegetables and sauce in greased 1 1\/2 quart casserole dish, beginning with vegetables and ending with layer of sauce. top with 1\/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance. bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. saute the onions in butter. in a large mixing bowl, mix eggs, jiffy cornbread mix, creamed corn, sour cream and 1 cup cheese. add onions and butter. mix well. add sugar to taste. spray a large shallow baking dish with pam and pour mixture inches. top with remaining cheese. bake for about 30 - 40 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large skillet, saute onions in butter until tender. in a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese. stir into onion mixture; remove from heat and set aside. in a bowl, combine egg, corn, corn bread mix and hot pepper sauce. pour into a greased 13-in. x 9-in. x 2-in. baking dish. spoon onion mixture over top. sprinkle with remaining cheese. bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned. let stand for 10 minutes before cutting.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook onions in 2 tablespoons butter in skillet until onions are soft but not brown, 6-8 minutes. crush crackers (4 oz. is equal to one 1 sleeve). add 1 tablespoon butter, 3 tablespoons milk and ½ cup cracker crumbs on bottom. add onions and then cheese and crumbs on top. bake 20 to 30 minutes at 350°f, uncovered. note: i put a few drops of milk on top of crackers before i put them in oven.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f; grease a large casserole dish. mix all ingredients and stir until well blended. pour into prepared casserole dish and bake uncovered approximately 45 minutes to 1 hour (depending on your oven). you can cover with foil the last 15 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. blend cream cheese and eggs together. note: non-fat cream cheese does not work well. grate red onion, green onion and carrot. add grated vegetables, salt, pepper and tabasco sauce to cream cheese and egg mixture, blend well. lightly grease casserole dish and add mixture to the dish. melt butter for 20 seconds in the microwave. in a small bowl, crush ritz crackers into crumbs with a fork or pastry blender. drizzle the melted butter on the crackers and mix well. spread cracker mixture evenly over casserole. bake at 350°f, uncovered, for 45-55 minutes or until center is solid.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. mix both corns, green beans, sour cream, cheese, and onion together. place in a sprayed 9 x 9 pan. for the topping, mix together crackers, butter and almonds. place topping on top of vegetables. bake for 25 - 30 minutes or until bubbly.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400-degrees. prepare a 9x9-inch baking dish (lightly grease and flour). place all five ingredients into a bowl and mix thoroughly. pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown. options: the options and the amounts are only suggestions. omit, increase, or decrease to your preference. the creole seasoning is very hot. you may want to try it first with 1\/2 teaspoon, then adjust for later trials.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f; grease a baking dish, drain water from whole kernel corn. combine corn, sour cream, egg and 2 cups of the cheese. add enough bread crumbs to help hold together. empty into baking dish and top with french fried onions (i sometimes also add more cheese). bake for 30 minutes. let stand 5 minutes before serving.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350°f lightly grease a casserole dish; set aside. in a bowl, combine thawed corn, chopped scallions, shredded swiss cheese, flour, pepper and salt. mix well. stir in the evaporated milk. in a separate bowl, beat the egg whites until stiff. fold in the corn mixture. pour the corn mixture into the prepared casserole dish. mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture. bake at 350°f for about 30 minutes or until a bit golden.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook sliced zucchini until tender. drain and mash slightly. melt 1 tb butter and cook onions until clear. mix zucchini, corn, salt, onions, swiss cheese and eggs. put into 2 quart casserole dish. mix bread crumbs, parmesan cheese and melted butter. sprinkle on top of casserole. bake at 350 degrees f for 30 minutes or until golden.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: just mixed all the ingredients together in a large bowl with a spoon\/spatula. pour into greased casserole dish and bake in a 350 degree oven for 30mins or until a knife inserted comes out clean. sprinkle the top with the cheese and return to oven for another 5 minutes or just for the cheese to melt down and get a nice golden colour.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine corn, corn bread mix, sour cream and melted butter. pour into a greased casserole dish. bake for 45 minutes, or until golden brown. remove from oven and top with cheese. return to oven for 5 to 10 minutes, or until cheese is melted. let stand for 5 minutes. serve warm.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter, and add bread crumbs and toss to coat. combine eggs, broccoli, creamed corn, onion, salt and pepper. stir 3\/4 bread crumbs into vegetable mixture. spoon into 9x13 inch (or two 1.5 quart casseroles) and top with remaining crumbs. bake at 350 degrees for 45 minutes. oamc: you can freeze this in a kit form, with the vegetable mixture in a large labeled freezer bag (2 gal. for one full recipe, or two 1 gal. bags) and the crumb topping in a smaller bag, taped together. or you can freeze in a foil lined casserole (thoroughly crimp foil over top, once frozen solid, you can pop this out of the dish, label and stick back in the freezer). thaw in refrigerator and bake as directed.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degees. spray a square baking dish with non stick cooking spray. combine broccoli, corn, egg and onions. pour into pan. stir salt, pepper and crackers into the melted butter. sprinkle on top of broccoli mixture. bake for 30 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine butter and sour cream; mix with mixer until creamy. add egg and beat well. add drained whole kernal corn, and cream style corn and mix well. add onion soup mix, mushroon soup and cornbread mix, mix well to combine. pour into a greased 9x13 baking dish. bake for 1 hour.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli according to package directions, omitting salt. drain well. cook corn according to package directions. combine broccoli, corn, 1 cup stuffing mix, soup, egg, butter, and onion; mix well. spoon mixture into a lightly greased 1 1\/2 quart baking dish. sprinkle with cheese and remaining 1\/4 cup stuffing mix. bake at 350 degrees f for 30 minutes or until throughly heated.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f. grease an 8 or 9-inch casserole dish. in small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. saute until tender. remove from oil. in medium size mixing bowl, combine cream style corn, niblets corn, egg and cheese. mix onion\/celery mixture into the corn mixture. spread into casserole dish. bake for 25 minutes. remove from oven and sprinkle cracker crumbs on top. return to oven and bake another 10 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients (except crackers and butter) and pour into 13 x 9 baking dish. mix butter and crackers in small bowl and spread evenly over the top of the corn mixture. bake at 350 for 45 minutes. note: you can prepare casserole ahead of time and add butter and crackers on top right before you pop it in the oven.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1\/2 cup cracker crumbs. spoon into a greased 11 in x 7 in baking dish. toss the remaing crumbs and butter; sprinkle over corn mixture. bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: turn on oven to 350 degrees. mix 1 tablespoon melted butter and bread crumbs and set aside. melt 2 tablespoons butter in a skillet. add shallot and saute 5 minutes. add flour and spices. gradually stir in milk and stir over medium heat until thickened and bubbly. add cheese and stir until melted. add frozen corn and egg. stir well,. pour into greased 2 quart casserole and top with crumb mixture. bake for 35 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine in a bowl corn, milk, crackers, and onion and mix with a spoon until blended. mix in a liberal pinch of salt and pepper to taste. pour into a 2 qt casserole dish and dab butter on top. place in oven for 30-35 minutes until top is bubbly and slightly golden brown. enjoy!","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°; butter a 13 x 9 inch baking dish. in a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender. meanwhile, in a small skillet, melt the remaining 3\/4 cup butter. in a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1\/2 cup of the melted corn. add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time). sprinkle with the cracker crumbs and drizzle with the remaining 1\/4 cup butter. bake for 30 minutes, or until the crumbs are browned and crisp.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375 degrees. also spray a 9 x 11 cooking dish with cooking spray. in a large bowl, beat 3 eggs. add 1 stick melted butter and sour cream. blend well. add mexican cornbread mix and blend well. next add cream corn and whole corn and blend well. finally add bag of shredded cheese and mix well. once all is blended in, pour mixture into cooking dish and place in the oven for 30 minutes. can check with a toothpick to make sure the center is cooked. enjoy!","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f, then grease a 13\"x9:\" baking dish. in a large bowl, combine corn, celery soup, sour cream, cheddar cheese, onion, celery, bell pepper and lemon pepper, then transfer that mixture to the prepared baking dish. sprinkle with the cracker crumbs and drizzle with the melted butter, then bake, uncovered, for 20 to 25 minutes or until bubbly.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover onions with salted water and cook until clear looking. drain in colander. put onions in a well-buttered casserole dish. add lots of butter and black pepper to taste. put a layer of crushed ritz crackers, then a layer of cheese. repeat layers. bake about 20-25 mintues in preheated 350 degree oven.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: microwave 1 stick of butter til partially melted. mix 2 eggs with the melted butter. combine mixture with 1 box jiffy corn bread mix 1 can sour cream. 3\/4 of a can of sweet corn 3\/4 can of sweet creamed corn. microwave in a 2 quart glass bowl for 5 minutes. bake at 350 for 20 to 25 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. in a mixing bowl, crush one tube of ritz crackers. mix in 1 can cream corn and egg until well combined. *add optional ingredients: diced ham, or other meat, cheese, etc. put into a 9x9 greased pan. cook 30 minutes or until set. rub the top with butter and return to oven to brown if desired. *optional: to make it look more attractive, sprinkle with shredded cheese of you choice and return to oven to melt.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven at 375. drain both yellow and shoepeg corn. combine corn, cream of celery, sour cream, and cheese. pour in casserole dish and crumble crackers on top. drizzle melted butter on top of crackers. bake for 25-30 minute until crackers are brown and sauce is bubbly.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the ritz crackers close to a powder consistency. add the melted butter to crackers and mix with hands until crumbly. spread half of cracker mixture on bottom of a square casserole dish, pressing down with fingers to make a crust. heat creamed corn on stove until warm throughout. add eggs and stir until combined. mix flour with just enough milk to make a thick paste. add flour paste to corn mixture. stir well and heat throughout. pour into casserole dish. bake 30 minutes at 400 or until firm. add remaining crackers to form a top crust and bake additional 10 minutes.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prefhfead oven to 350 degrees. spray a 9 by 13 inch baking dish with nonstick cooking spray. in a medium bowl, combine the dressing and sour cream and mix until well blended. set aside. completely cover the bottom of backing dish with bred slices. layer half of the pastrami over the bread, then half or sauerkraut over the pastrami, followed by half of the sour cream mixture and half of the cheese. repeat layers. cover the dish with non-stick foil and bake for 1 hour. remove the foil and bake for another. 30 minutes , until casserole is hot and bubbly and the layers are heated through. the bread and meat are difficult to cut with spoon or spatula, so use a pizza cutter to serve.","target":"beat eggs; mix in cornmeal and all other ingredients. place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. remove and place grated cheese on top. return to oven to melt the cheese. for a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. brown hamburger and onions. add tomato sauce and taco seasoning. note: if you like hot, add the hot green peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"preheat oven to 375°f. cook the potatoes unpeeled until tender throughout. let cool. peel and mash the potatoes, then stir in melted butter. in a bowl, beat the eggs, add sugar and beat thoroughly. add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. beat until well blended. stir into mashed sweet potatoes, then mix until well blended. place the mixture into a buttered 1-1\/2 quart baking dish. optionally, you may sprinkle the top of the pone with additional brown sugar. cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. allow the pone to cool completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"combine sweet potatoes, butter, bourban and salt; mix well. combine pecans and brown sugar in small bowl. pat 2 generous tablespoons sweet potato mixture around each marshmallow. roll each in nuts and sugar. place in 8x8x2-inch microwavable dish. microcook on high 4-7 minutes or until puffed and thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"scrub potatoes; cut off ends and place in baking pan. bake at 400 degrees for 1 hour. cut potatoes lengthwise into halves and scoop pulp into a mixing bowl. add half the butter, then milk and salt. beat until light and fluffy. fill shells with potato mixture, return to oven. cream together remaining butter, sugar and pumpkin pie spice. fold in almonds. place a dallop of the almond topping on each potato half. return to oven and heat five minutes or until topping is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"preheat oven to 350 degrees. boil and mash the sweet potatoes (approximately 6-7 potatoes i think). place the mashed sweet potatoes in a large sauce pan and bring to a boil. while bringing the potatoes to a boil add the butter, brown sugar, salt, allspice and marshmallows. mix well. after boiling place in a 2 quart casserole dish. topping: in a small sauce pan bring to a boil the sugar, milk and butter. add the vanilla and nuts and stir well. pour on top of the casserole. place in oven and bake@350 degrees until hot (approximately 40 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"place sweet potato cubes and garlic in a saucepan and pour in chicken or vegetable broth to within a half inch of the top of the potatoes. boil until very soft (the potatoes will sink down into the liquid as they cook), 12-15 minutes. drain, reserving cooking liquid. return potatoes to saucepan and mash with potato masher. slowly add some of the cooking liquid, stirring until you get the consistency of a loose puree. it need not be perfectly smooth. stir in thyme and butter, adding more to taste if needed, and season with salt and white pepper to taste. keep warm in a double boiler. drizzle aged balsamic vinegar over each portion just before serving. for vegetarian use the vegetable broth only."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"let yeast proof in water with sugar and salt. add all other ingredients except coarse salt, let rise for 1 hour. roll into sticks and place on a cooling rack on a cookie sheet. in a separate bowl mix beaten egg yolk with the tablespoon of water. brush the pretzels with the egg wash and sprinkle with coarse salt. bake at 350 degrees for 30 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"combine all ingredients but the pecans in a mixing bowl and mix until smooth. fill a 9\" pie plate and then top with pecan halves in any sort of decorative pattern. you can freeze it at this point or bake at 350f for 30 minutes or until the pecans have toasted slightly. serve and collect compliments!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"for the crust mix flour, sugar, allspice and salt. work in butter until mixture resembles coarse crumbs. add 1 tbs of ice-water at a time and work into dry ingredients using a fork. push aside moistened dough and continue moistening flour mixture until all mixture is moistened (depending on your flour you will need more or less of the water). form into a ball and roll out on a slightly floured surface into a circle of 12 inch in diameter. transfer to a 9 inch pie dish. for the filling stir together all ingredients and pour into pie dish. bake for 40 minutes in the preheated oven at 375°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"pie crust: on a cold countertop, make a mound of the flour with a dip in the middle. put the butter, salt and 1 tsp of the sugar into the dip and use a fork to blend. gradually add in the ice water as needed (different kinds of flour absorb water differently). ball the pie crust dough and put it in the fridge wrapped in cling wrap. boil the yams until soft and strain the water. put all the pie filling ingredients together in a blender and blend until consistent. roll out the pie crust and lay into a pie pan. pour the filling into it. bake at a high temperature until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375 degrees. in large bowl, combine yams, condensed milk, eggs, spices and salt. beat at medium speed until smooth. poutr into unbaked 9-inch pastry shell. bake for 50 minutes or until knife inserted in center comes out clean. let cool slightly. sprinkle chopped pecans on top of pie. set aside. in small saucepan, combine dark brown sugar and whipping cream. cook over medium heat, stirring constantly, until sugar dissolves. reduce heat and simmer 5 minutes. let cool 5 minutes. spoon over pie.","target":"roast the sweet potatoes in a 450 degree oven until fork tender. pull out and let them cool slightly. once cooled, peel sweet potatoes and mash in a bowl with brown sugar, maple syrup, cinnamon and nutmeg until smooth. let mixture cool completely. for the pizza: fill edges (just like the cheddar) with crushed pecans. spread sweet potato mixture evenly on the top. bake as directed. at the last minute of baking cover the pie with mini marshmallows. remove pie once marsh mallows are golden brown. top pie with chocolate syrup and crushed ginger snaps."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring chicken stock to a rolling boil, then add all the ingredients. cook until chicken and shrimp are cooked through, about 10 minutes. for wontons. in a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger. blend well and set aside for 25-30 minutes for flavors to blend. place 1 tsp of the filling in the center of each wonton wrapper. wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over. to cook, add wontons to the boiling chicken stock and cook for 4-5 minutes. transfer to individual soup bowls and serve.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine pork, shrimp, water chestnuts, green onions, soy sauce and sherry, let stand 30 minutes. place 1\/2 tsp of filling slightly off center of each wrapper. fold wrapper in half and press the edges together to seal them. again, fold the wrapper in half, pull corners down into a crescent shape, overlapping the corners. seal the overlap with a little beaten egg. drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick to the bottom of the pan. drain the wontons. bring chicken stock to a boil and add wontons and green onions until heated thru. serve right away.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 5 ingredients in a bowl. place about 1\/2 tsp mixture in center of each wonton wrapper. moisten the sides of wrapper with water or egg white, then fold diagonally in half to form a triangle. moisten the edges of the triangle and bring both points of the triangle's base towards the center to form a won ton shape. set aside. in a large pot pour chicken broth, soy sauce, sesame oil and bok choy. bring to a boil. simmer 5-10 minutes. add the wontons and simmer for 10 minutes more. garnish with green onions.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the won tons: mix all won ton filling ingredients together in a medium bowl. spoon about a teaspoon of filling onto each won ton skin and, wetting the edges, fold in half to seal, or into whatever dumpling shape you prefer. repeat until all filling is used. heat 3 quarts lightly salted water to a boil in a large soup pot. boil won tons about 5-7 minutes, or until cooked through. test by cutting one in half with a knife, if unsure, to ensure filling is cooked through. for the broth: in a medium sauce pot heat broth, soy sauce, sesame oil, green onion and garlic to a boil. add spinach and cook until wilted. in a shallow, pasta-style bowl place 4-5 dumplings and ladle spinach and broth over top.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix well pork, egg, water chestnut, ginger, green onion, salt, soy sauce, and pepper. place a won ton wrapper on a board or countertop. keep rest covered. put 1 teaspoons meat mixture on a wrapper corner pointing toward you. roll skin with meat inside away from you until wrapper forms a triangle. lift corners of base of the triangle; moisten one corner underneath. draw corners together toward you allowing wrapper to assume a \"boat\" shape. pinch corners together firmly. cook the won ton in boiling water for 8-10 minutes. drain the water. serve hot in 8 cups chicken broth. note: once you get the hang of making won ton you can make 6 or 8 at the same time. work fast and cover the made ones with a damp towel to keep from drying out.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover wrappers with wet towels rfor 15 minuites before use. to make filling:in a large bowl,combine the ground pork,egg,seame oil,soy sauce,broth,rice wine,scallion,gingerroot and salt. place 1\/2 teaspoon of the filling into the center of one wrapper. moisten the edge of the wrapper with some water and fold over at the center. gently press the edges together. fold in half again lengthwisde and the pull the corners one over the other and press together with a little water. repeat to make abouyt 60 wontons. bring 4 quarts of water to a boil in a deep pot or wok. add the wontons to the boiling water and bring to aboil. add 1 cup cold water and bring the pot to a boil. when the wontons float to the surface again they are ready drain and serve.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the wontons, place the first 9 ingredients, from chicken breast to egg white in a food processor and pulse until well blended. if your mushrooms are dried, put them in boiling water, remove from heat and allow to reconstitute for 15 minutes before slicing. put the 7 ingredients below wonton wrappers into a large soup pot and bring to a simmer. wrap the wontons in a golden hat style using 1 tsp wonton filling in each. add the wontons to the simmering soup, cover and reduce heat to low. the soup is done when the wontons look steamed and done, about 5 mins.","target":"heat oil; cook garlic until light brown. add onion and ground pork; cook for 15 minutes and set aside. spread the wonton wrapper and put 1\/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. repeat until you use the wrapper. boil the chicken in 4 quarts water for 1 hour. remove the bones and drop the wonton into the broth. add garlic salt, pepper and monosodium glutamate. add more salt to taste. cook wonton for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the wontons, place the first 9 ingredients, from chicken breast to egg white in a food processor and pulse until well blended. if your mushrooms are dried, put them in boiling water, remove from heat and allow to reconstitute for 15 minutes before slicing. put the 7 ingredients below wonton wrappers into a large soup pot and bring to a simmer. wrap the wontons in a golden hat style using 1 tsp wonton filling in each. add the wontons to the simmering soup, cover and reduce heat to low. the soup is done when the wontons look steamed and done, about 5 mins.","target":"in large saucepan bring water to boiling. drop wontons, one at a time, into boiling water. simmer, uncovered, about 3 minutes. remove from heat and rinse wontons with cold water. drain thoroughly; set aside. in the same large saucepan bring the chicken broth to boiling. add the broccoli strips, the halved mushrooms and the grated ginger root. simmer, uncovered for 5 minutes. add wontons and green onions to the saucepan. heat thorough. ladle soup into bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients together and beat for 4 minutes. pour batter into well-greased and lightly floured bundt pan. bake at 350 degrees for 45 to 50 minutes. let cool for 30 minutes. turn out and dust with confectioners' sugar or frost with orange glaze.","target":"combine yogurt, orange juice, galiano,vodka, sugar and egg yolks in pan. cook on med heat 4 minutes. be careful not to boil mixture and stir constantly. remove from burner and chill about 1 hour. whip egg whites till stiff and soft peaks appear, add the gelatin and salt and contiue to beat till firm. carefully fold whites into yogurt mixture. turn into container. chill at least 1 hour. top with whip topping and orange slices. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients together and beat for 4 minutes. pour batter into well-greased and lightly floured bundt pan. bake at 350 degrees for 45 to 50 minutes. let cool for 30 minutes. turn out and dust with confectioners' sugar or frost with orange glaze.","target":"you may also add finely chopped maraschino cherries to batter. mix dry ingredients together and sift. beat egg; add to orange juice, water, and galliano, then blend in the oil. slowly add to the dry ingredients and beat with an electric mixer. bake as you would any other doughnut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes. place salmon in a glass baking dish and pour soy sauce mixture over salmon. cover, and chill for at least 2 hours, turning once halfway through. once salmon has chilled, place on a heated broiler pan and broil 4\" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through. sprinkle with toasted sesame seeds and chopped green onion just before serving.","target":"melt butter. add bacon, onion, carrot, pepper, and sage. cook for 5 minutes. add flour, stirring very well. add stock or water and simmer for 30 minutes. slowly. add worcestershire sauce and strain. add the game and simmer for 10 minutes more. serve over buttered toast. if using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"in a large frying pan, saute onions and green peppers in butter until soft. stir in flour and remove from heat. add remaining ingredients, reserving 1\/2 cup cheese. pour into a large baking dish. bake at 350 for 45 minutes. top with remaining cheese and let stand for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"heat oven to 325°f lightly brush a 2 1\/2 quart casserole dish with some butter. in a large bowl, beat eggs and then add the two corns. add the remaining butter, onion dip and pepper. beat well until blended. pour the mixture in the greased pan. in another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred. bake for 45 minutes to an hour; until pick comes out clean. you can also leave out the onion dip if you don't have it and add a little minced onion. it doesn't taste as good, but it isn't bad by all means!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350°f. coat a 2-quart casserole dish with non-stick cooking spray. in a large bowl, combine all the ingredients; mix well. pour into the casserole dish. cover and bake for 30 minutes. uncover and bake for 30 to 35 minutes more, or until set and the top is golden. also can be an oamc recipe. just mix the batter, put in a freezer bag and freeze. thaw, then cook per the listed directions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees. cook bacon and crumble. set aside. cook onion in butter til transparent. blend in flour and salt. add sour cream gradually, keeping texture smooth. bring mixture to a boil and add corn and parsley. reduce heat and cook til heated through. fold in 1\/2 the bacon. pour in greased 1 quart baking dish. garnish with remaining bacon. cook for 30 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"melt butter or margarine in large pan. add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix. stir until well blended. place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (pam). bake at 350 for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees f (175 degrees c). butter a 2 quart casserole. in a mixing bowl, combine corn, butter, corn muffin mix, french onion dip, eggs, salt, celery, salt and pepper. transfer the mixture to the prepared casserole dish. bake in a preheated 350 degrees f (175 degrees c) oven for 40 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"mix corns with dry muffin mix; add beaten eggs. stir in oil and milk, mix well. add sugar and salt. pour into lightly greased 13x2x9 inch oblong cake pan. sprinkle cheese on top. bake at 350 degrees fahrenheit for aproximately 30 minutes or until brown on top and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350. in a large bowl stir together 2 cans of corn, muffin mix, sour cream and butter. pour into greased casserole dish. bake 45 minutes or until top is golden brown. take out of oven and top with cheese and return to oven for 5 to 10 minutes or until cheese is melted. let stand for 5 minutes before serving. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg. next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole. bake at 350 degrees for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"slice corn from cobs; set aside. in a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth. add in milk, stir to blend. stir in corn, salt, and pepper; set aside. whip egg whites until stiff peaks form; fold into corn mixture. transfer mixture to a greased 1 1\/2 quart casserole dish. bake in a 350° oven for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"with sharp knife slit the kernels down the length of the corn. use the back of the knife to \"milk\" out the pulp. should have about 2 cups of corn and juice. combine corn and flour. beat in eggs and seasoning. in saucepan melt butter in milk over medium heat. whisk hot milk into corn mixture. pour into buttered baking dish. place dish in a pan of hot water and bake for 50-60 mins preheated 325º oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees. in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. pour into a greased 9 by 13-inch casserole dish. bake for 45 minutes, or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes, or until cheese is melted. let stand for at least 5 minutes and then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"in a large skillet, sauté onion and peppers in butter until tender. stir in flour. remove from heat; add remaining ingredients except for ½ cup cheese. pour into a greased 2 ½ quart baking dish. bake, uncovered, at 350 degrees f for 45 minutes. top with remaining cheese; let stand 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"melt butter over low heat. add flour and mix well. add milk gradually, stirring constantly, bring mixture to boiling point. add corn, sugar, salt, and pepper, heat throughly. remove from heat and add beaten eggs. pour into a greased baking dish. bake 350 degrees for 25 min, or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees. generously butter 2 quart rectangular casserole. puree 1 cup corn with butter and eggs in blender or processor. mix remaining ingredients in medium bowl. add puree mixture and blend well. pour into prepared pan and bake, uncovered, 50 to 60 minutes. *this may be prepared a day in advance and reheated before serving. it also freezes beautifully;defrost before reheating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"cook rice with a little butter and salt added. saute onion, bell pepper, and celery in one stick of butter. combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers. place in buttered casserole dish. mix in velveeta and 1\/4 cup of cheddar. sprinkle remaining 1\/4 cup of cheddar on top. bake at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 375. in a large bowl, mix together, butter, sour cream, egg. stir in cans of corn and corn muffin mix. spoon into buttered 2 quart casserole. bake for 45 minutes. add cheese and stir well. bake for 15 minutes or until dish is slightly puffed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees f. in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. pour into a greased 9 by 13-inch casserole dish. bake for 45 minutes, or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes, or until cheese is melted. let stand for at least 5 minutes and then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350. in a large bowl, mix all ingrediants. pour into greased \/ non-stick spray 8 x 8 casserole dish. bake for 40 - 45 minutes or until top is lightly browned and center is firm. finished casserole should be slightly firm, but not soupy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"pre heat oven to 350. grease 9x9 pan. beat eggs, add milk, blend well. add all other ingredients pour into prepared pan. bake 350 for 20 minutes. reduce heat to 325 and bake for 1 hour or until firm. test with a knife inserted into center of casserole come clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"prepare rice according to package except add 1\/4 cup extra water and boil about 10 minutes longer. while rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer. add cooked rice and mix well. pour into 9x13 inch pan and cover with cheddar cheese. bake at 350 for 30 minutes. (i broil mine at the end to brown the cheese on top)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"in bowl, combine well beaten eggs, all-purpose flour and sugar. beat thoroughly. tear cheese into small pieces and add, along with the corn. cook bacon until crisp and crumble. stir in 3\/4 of bacon. turn mixture into a 10x6 or 1 1\/2 qt baking dish. (use 9x13 if doubled) sprinkle remaining bacon on top. bake at 350 degrees until knife inserted in center comes clean. usually about 30 min (40-45 min if doubled)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"pre-heat the oven to 350°f. saute green peppers and onions in margarine. combine the all ingrediants except for the cheese and mix well. pour into a greased two quart casserole dish. sprinkle with cheese and bake for 45-55 minutes. let sit for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees f. in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. pour into a greased 9 by 13 inch casserole dish. bake for 45 minutes or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes or until cheese is melted. let stand for at least 5 minutes and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"preheat oven to 350 degrees. in a medium bol mix the soup,milk and eggs. stir in the corn, corn muffin mix, cheese and 2\/3 cup onions. pour into a 1 1\/2 quart casserole(i spray this with non-stick cooking spray). bake for 30 minutes or until the mixture is hot. top with the remaining onions. bake for 5 minutes our until the onions are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325f and spray a 13 x 9 baking dish with cooking spray. mix first 8 ingredients together; add pepper to taste. pour into prepared baking dish. mix butter and ritz crackers together; sprinkle evenly over top of casserole. bake uncovered for 45 minutes, or until bubbly and golden brown.","target":"heat oven to 350 degrees f. grease 2 quart casserole dish in small skillet, melt margarine. add green pepper and onion; saute' until tender, (i do this in the microwave) combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well. pour into casserole dish and sprinkle with cheese. bake 55-65 minutes until firm and set. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mayonnaise and mustard\/or honey mustard in a small bowl; stir well. combine wheat germ\/or stove top stuffing (crumbled finely) and other ingredients except chicken in in a shallow bowl. brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. place chicken in a 10x6x2\" baking dish that has been coated with pam. cover and bake at 350f for 40 minutes. uncover and bake an additional 20 minutes or until chicken is tender.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brush chicken with mustard and dredge in bread crumbs. place in a 13- x 9- x 2-inch baking dish. combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish. cover and bake at 350 degrees for 45 minutes. remove cover, sprinkle with paprika, and bake an additional 15 minutes.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f lightly grease a baking dish. blend mustard with honey. brush the chicken breast halves on all sides with the honey mustard. stir the bread crumbs, parmesan and garlic powder together in a shallow dish. press the chicken into the bread crumbs to evenly coat. arrange the chicken breasts in the prepared baking dish. in a bowl, mix the butter, lemon juice, and water. drizzle about 1 tablespoon of the mixture over each chicken breast. pour the remaining mixture around the breasts in the dish. cover, and bake 45 minutes in the preheated oven. uncover, season with paprika, and continue baking 15 minutes.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375°. mix butter, mayonnaise, mustard and lemon juice until smooth. adjust the amount of mayonnaise and mustard to taste. make sure that you have enough to coat all of your chicken. pound each of your chicken breasts to flatten a bit. place a bit of cheese in the center of each chicken breast, then roll up the breast, sealing the cheese in the center. use a toothpick if needed to keep the chicken rolled. liberally coat each piece of chicken with the mayo\/mustard mixture, then coat with stuffing mix and place in 9x13 casserole dish. i usually mix up anything that's leftover and throw it on top of the chicken rolls. bake at 375° for 45 minutes, or until chicken is cooked through.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together oil, salt, onion powder and pepper; dip chicken in oil. place in shallow pan, bake at 375 until tender, about 35 minutes. mix mustard with water; let stand 10 minutes; add butter, wine and lemon juice; mix well. brush baked chicken with mustard mixture; coat with bread crumbs. place chicken on racks in broiler pans; broil 6 inches from heat until browned, about 2 minutes on each side. 1 tablespoon of sugar may be added to this for an easy, smooth taste.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 and deg;f. trim any excess fat from the chicken thighs. combine the grainy and dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. add the chicken thighs and toss to coat. place the thighs and sauce in a baking dish. bake for 45 minutes or until the thighs register 175 degrees. spoon sauce over the thighs and serve.","target":"place chicken between 2 sheets of waxed paper; pound to 1\/4\" thickness, using a meat mallet or rolling pin. place chicken in a shallow baking dish. combine brown sugar, mustard, bourbon, green onions, salt, and worcestershire sauce; stirring well. brush mustard mixture evenly over both sides of chicken breast halves. cover and marinate in frig 1 hour. remove chicken from marinade, reserving marinade. combine butter and oil in lg. skillet, and place over med-high heat. saute chicken 3 to 4 mins. on each side or until done. remove chicken to a serving platter, and keep warm. drain and discard pan drippings. add reserved marinade to a skillet; bring to a boil, stirring constantly. pour sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil sweet potatoes until they are cooked (30 minutes). drain and peel. measure about 4 cups. preheat oven to 400 degrees. grease 13x9x2 baking dish. mash the potatoes. add the milk, butter, eggs, sugar, cinnamon, and mace. mix fully, pour and scrape into the baking dish. bake for 20 minutes. prepare topping: mix butter, sugar, graham cracker crumbs, and pecans. spread topping on the casserole. bake and additional 15 minutes.","target":"combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. spoon into a 2 quart casserole. combine topping ingredients and sprinkle over sweet potatoes. casserole can be refrigerated at this point for up to 2 days. bake at 350 degrees for 20 minutes or until heated through. makes 8 sinful servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook sweet potatoes in a dutch oven in boiling water and cover over medium heat 30 minutes or until tender. cool; peel and mash potatoes. combine mashed sweet potatoes, 1\/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (or mash with a potato masher until smooth.) spoon into a greased 2 1\/2-quart pr 13\"x9\" baking dish. combine 1\/2 cup brown sugar and flour. cut in 1\/4 cup cold butter with a pastry blender until crumbly. stir in crushed gingersnaps. sprinkle streusel over sweet potato mixture. bake, uncovered, at 350f for 25 minutes or until streusel is lightly browned.","target":"combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. spoon into a 2 quart casserole. combine topping ingredients and sprinkle over sweet potatoes. casserole can be refrigerated at this point for up to 2 days. bake at 350 degrees for 20 minutes or until heated through. makes 8 sinful servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ritz crackers and butter. press into a 8 inch pyrex dish. bake at 350 degrees for 12 minutes. let cool. with electric mixer combine cream cheese, sugar and cool whip. spread on cooled crust. with electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. cool completely before putting on top of cheese layer. (potatoe mixture will be real runny, but will firm up when cooled in refrigerator). sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.","target":"combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. spoon into a 2 quart casserole. combine topping ingredients and sprinkle over sweet potatoes. casserole can be refrigerated at this point for up to 2 days. bake at 350 degrees for 20 minutes or until heated through. makes 8 sinful servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain, wash and stuff pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper. prepare a bed of vegetables - minced carrot, onion, celery and parsley. lay the pigeons upon it; add stock of butter and water; cover and cook gently 1 hour or until tender. dish the birds and keep hot; rub the gravy through a sieve into a saucepan. season to taste and add cut mushrooms. simmer 5 minutes; thicken with butter mixed with flour. cook until smooth and pour over the pigeons.","target":"put all the spices in a plastic bag with the flour, and shake well. cut the chicken into 1 inch cubes. put the chicken in the bag and shake until coated. saute chicken in 1\/2 the oil until brown and set aside. cut the pepper onion and celery into 1\/2 inch pieces. cut mushrooms into quarters. add the rest of the oil and saute the mushrooms, celery, pepper and onion until onion is transluscent. put chicken back in, cover and bake at 350 degrees fharenheit for 30 minutes. remove from oven. add milk. simmer on the stove for 5 minutes. serve with rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil jalapeno peppers until soft for 5 minutes or so. remove from water, using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. rub olive oil on peppers. combine cream cheese, bread crumbs, jack cheese, salsa. fill each pepper with cream cheese mixture. place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.","target":"rinse and drain jalapenos. slit lengthwise on one side. remove seeds and veins, leaving stem attached. beat cream cheese until fluffy. beat in cheddar cheese and green onion. stuff each pepper with part of mixture. arrange on heatproof serving plate or baking sheet. bake at 350 degrees for 10 minutes, or until cheese melts. top each pepper with a pimento strip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut a slice in the side of each pepper (running from stem to tip, do not cut peppers in half). scoop out seeds and discard. in a mixing bowl, combine cheeses and seasonings; mix well. spoon about 2 tablespoonfuls into each pepper half. dip each stuffed pepper in egg then roll in bread crumbs. place on greased baking pan and bake uncovered at 300°f. bake 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. hint: when cutting and seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face.","target":"rinse and drain jalapenos. slit lengthwise on one side. remove seeds and veins, leaving stem attached. beat cream cheese until fluffy. beat in cheddar cheese and green onion. stuff each pepper with part of mixture. arrange on heatproof serving plate or baking sheet. bake at 350 degrees for 10 minutes, or until cheese melts. top each pepper with a pimento strip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a microwave-safe dish, combine chocolate morsels and 1\/2 cup cream; cook on high for 1-2 minutes stirring every 30 seconds until smooth. cool to room temperature. stir in sugar and vanilla; set aside. in a small mixing bowl, beat remaining cream until soft peaks form. beat in chocolate mixture on high, one-third at a time; mix well. spoon into crust. refrigerate for at least 3 hours.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in microwave, cook chocolate chips and 1\/2 cup cream until smooth, stir often. cool to room temperature; stir in sugar and vanilla. in sm mixing bowl, beat remaining cream until soft peaks form. beat in chocolate on high speed; 1\/3 at a time. spoon into crust. chill.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak the cake crumbs in the chocolate powder and water, put one side. in a separate bowl melt the broken chocolate pieces over a pan of hot water. remove from the heat and beat in the icing sugar until smooth and fold in the chopped raisins and cake crumb mixture. knead together lightly until smooth. break off walnut sized pieces and brush with the warmed apricot jam. roll each piece in the chocolate vermicelli put on a plate and place in the fridge for about 20 minutes. when firm put into small sweet cases.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush the digestive biscuits into crumbs (putting it into a small plastic bag and hitting it with a rolling pin works best). break the chocolate into small pieces and put into a microwaveable bowl. put the bowl into a saucepan about halfway full of water depending how big the bowl is (the bowl and water shouldn't touch each other) and heat until melted. mix in the butter and crushed biscuits. leave mixture in the fridge for 10 minutes. take a teaspoonful of the mixture and roll it into a ball shape with your hands. to make it look more truffley roll it in cocoa powder or chocolate sprinkles. enjoy!","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: toast pecans in oil until brown. course grind tosted pecans. combine pecans, graham cracker crumbs and butter and 2 tbsp sugar to make crust. press crust mixture into the bottom and sides of a large torte pan or 9in sprinform pan. bake crust at 350 deg f for 5 minute. in a small sauce pan combine chocolate chips and whipping cream. stir over low heat until the chocolate has melted. in a large mixing bowl combine eggs, flour and 3\/4 cup of sugar. beat mixture 10 min or until mixture is thick. fold in 1\/4 of chocolate mixture to temper the egg mixture. fold in remaining chocolate mixture. pour mixture into crust. bake at 350 deg f for 45 min or until it puffs up 1\/2 way to the center. cool for 4 hours before serving.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crush biscuits into fine crumbs. add coconut and drinking chocolate. chop the chocolate into fine pieces and stir into the biscuit mix. melt the butter and condensed milk together over a low heat then add that too, mixing well to combine. roll into balls and coat in extra coconut. store in the refrigerator.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt the chocolate in a bowl over a pan of simmering water. once melted, add the remaining ingredients. roll into walnut sized balls with your hands and put into the fridge on a plate to chill and set. once set, roll in cocoa powder or confectioners sugar. they will keep in the fridge for up to 1 week.","target":"combine cream, butter and sugar in saucepan until hot. stir in chocolate chips until melted. stir in flavoring and transfer into bowl. chill, stirring often, about one hour. drop from teaspoon to waxed paper and chill 1\/2 hour or until firm. roll into balls. roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a baking sheet with foil. place chocolate in a medium bowl. combine cream and butter in a snall pan; stir over low heat until the butter melts and the mixture is just boiling. pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth. stir in cake crumbs and rum; combine well. refrigerate 20 minutes, stirring occasionally or until it is just frim enough to handle. roll heaped teaspoons of mixture into balls. spread chocolate sprinkles on a sheet of wax paper. roll each truffle in sprinkles, then place on prepared baking sheet. refrigerate 30 minutes or until firm. serve in small paper candy cups, if desired.","target":"bring cream to a boil. add rum or cognac and simmer about 5 minutes. add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. blend in well. turn off heat and let cool for 10 minutes, then add sweeteners. mix well. line baking sheet with wax paper. spread chocolate mixture evenly on sheet. cover with foil and put in refrigerator. let set for several hours or overnight. when ready to serve, cut chocolate spread into squares and put in tin container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll biscuits\/cookies until fine crumbs form. stir in cocoa, condensed milk, and rum. allow to stand about 10 minutes for liquids to be absorbed into crumbs. if the mixture is too thin, more crumbs may be added, but the mixture will remain very sticky. drop spoonfuls into bowl of coconut and roll carefully to coat. place in container and store in refrigerator.","target":"bring cream to a boil. add rum or cognac and simmer about 5 minutes. add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. blend in well. turn off heat and let cool for 10 minutes, then add sweeteners. mix well. line baking sheet with wax paper. spread chocolate mixture evenly on sheet. cover with foil and put in refrigerator. let set for several hours or overnight. when ready to serve, cut chocolate spread into squares and put in tin container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a sheet pan with aluminum foil or parchment paper. place chopped chocolate in a heatproof bowl. in a saucepan, combine cream and butter. place over low heat, and bring to a boil. pour over chocolate, and stir until chocolate is melted and smooth. stir in cake crumbs and rum. set aside until firm, but not hard. roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. place on the prepared tray. refrigerate 30 minutes or until firm. serve in small paper cups.","target":"bring cream to a boil. add rum or cognac and simmer about 5 minutes. add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. blend in well. turn off heat and let cool for 10 minutes, then add sweeteners. mix well. line baking sheet with wax paper. spread chocolate mixture evenly on sheet. cover with foil and put in refrigerator. let set for several hours or overnight. when ready to serve, cut chocolate spread into squares and put in tin container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut off the thickest stalks of the broccoli. use a flat microwave dish. place broccoli on the plate with the stalks to the out side. cover and cook on high 8 - 12 minutes until tender crisp. drain. spoon the sour cream over the broccoli. sprinkle with pepper, then add the breadcrumbs. top with the cheese. cook uncovered on medium 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly. new zealand.","target":"cut meat into narrow strips. dredge in flour. quickly brown in hot oil. add onion, broth, spices,mushroom liquid. cover and simmer for about 45 minutes or until beef is tender. add mushrooms and peas. stir in sour cream. heat but do not boil. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. beat sugar, salt and eggs together. add beans. mix well. let ingredients stand for 1\/2 hour. pour into pie shell. bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. serve warm with ice cream or whipped cream.","target":"in a large stainless steal or enamel pot melt the butter over medium heat, add sugars. stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling. ladle jam into steril hot jars leaving 1\/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet. check seals when cool. keeps for up to 6 months-mine never makes it past 2, everyone eats it! **thisrecipe makes\"around\" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. beat sugar, salt and eggs together. add beans. mix well. let ingredients stand for 1\/2 hour. pour into pie shell. bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. serve warm with ice cream or whipped cream.","target":"preheat oven to 350°f. in a mixing bowl, beat eggs until foamy. add the dates, flour and salt; mix well. stir in the molasses, melted margarine and vanilla extract. stir in the pecans. pour into a pie shell (works nicely with bran cereal pie crust #42480) and bake for 45 minutes. cool the pie before cutting and serving. try it with vanilla ice-cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. beat sugar, salt and eggs together. add beans. mix well. let ingredients stand for 1\/2 hour. pour into pie shell. bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. serve warm with ice cream or whipped cream.","target":"make a partially baked pie crust. melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer. remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed. beat in eggs, then the corn syrup and vanilla. return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees). remove from heat, stir in the pecans. as soon as the pie shell comes out of the oven, decrease temperature to 275. pour pecan mixture into hot shell. bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes. transfer to a rack and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees. beat sugar, salt and eggs together. add beans. mix well. let ingredients stand for 1\/2 hour. pour into pie shell. bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. serve warm with ice cream or whipped cream.","target":"preheat oven to 350. beat eggs until frothy, then stir in the melted butter. stir in the light brown sugar, white sugar and all the flour. mix well. lastly add the milk, vanilla and nuts. pour into an unbaked 9 inch pie shell (i used pillsbury). bake in the preheated oven (400 for 10 minutes), then 350 for about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain juice from pineapple. set the fruit aside. dissolve jello in the pineapple juice, and microwave for 1 minute. mix whipped topping and cream cheese until smoothe. mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly. pour into pie shell, and refrigerate for 4-5 hours . it is now ready to serve. it serves six. and if you don`t want to make a pie, you can serve it in pudding dishes.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream softened cream cheese i mixer at medium speed. add all other ingredients and bring speed up to high as mixing. pour ingredients into two graham cracker crusts. bake in oven at 350 degrees until firm. cool for 30 minutes. spread crushed pineapple on top and refrigerate for 10 minutes. serve cold.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham crumbs, sugar, butter and cinnamon. press firmly into bottom of 6x12 pan. chill about 45 mins in refridgerator. to make filling, whip the dream whip with milk and vanilla (refer to package for specifics). cut cream cheese into small pieces and add to topping mix. incorporate well. add drained crushed pineapple. mix together. spread filling on top of graham crust and chill about three hours. sprinkle top with some graham crumbs if desired.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: graham crust: melt margarine and add graham crumbs and first amount of sugar. stir until well mixed. firmly press mixture into a 9 inch pie plate. bake at 350 for 10 minutes. cool. pie filling: beat the cream cheese and second amount of sugar until smooth. add pineapple, lemon juice, and salt. stir. fold in whipped topping. turn into crust and chill. to save time i buy the ready made graham cracker pie shells. then, the rest of the pie takes about 5 minutes to make and even less time to eat! note, i have made the recipe with cool whip lite and lite cream cheese to reduce fat and calories. there is no real loss of taste, and i can have a bigger piece of pie!","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix margarine and crumbs together. press into a 13x9x2\" pan. bake @ 350f for 5-8 minutes. cool. (can also use ready made graham cracker pie shell if you are in a time crunch). mix powered suger and cream cheese well; blend in cool whip and fold in pineapple. pour over graham cracker crust (or pie shell). spread evenly and refrigerate. crumble graham crackers on top.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine pineapple and cheese. mix flour and sugar in a small bowl and then stir into pineapple mixture. turn into buttered 1-1\/2 quart casserole dish. combine melted butter with the ritz crackers and sprinkle over the pineapple mixture. bake in a preheated 350 degree oven for 30 minutes. serve hot.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: base:. in a medium size bowl add the graham crumbs, sugar and cinnamon. melt margarine. add to crumb mixture. spread into a 9 x 13 pan. note: you can reserve a teaspoon of crumb mixture to sprinkle on top of the filling once it is in the pan. filling:. dissolve the two packages of pineapple jello with one cup of boiling water. set aside to cool. beat can of evaporated milk to whipped cream consistency. soften the cream cheese and add one cup sugar, cooled jello mixture and pineapple. pour over the graham crumbs. sprinkle the teaspoon of crumb across the top. chill.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pie:mix softened cream cheese until smooth. add each of the 3 eggs separately and continue mixing. mix in the sugar a little at a time. add vanilla and well-drained pineapple and continue mixing. pour into pie shell. bake for 25 minutes at 375 (if knife test comes out dry, pie is done). topping: cool pie 15 minutes while making topping. mix topping ingredients together (except graham cracker crackers) and pour on top of pie. sprinkle crushed graham cracker crumbs on top of pie before putting in oven. bake for 7 minutes at 450.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla. unfold 1 package crescent rolls. place the two lengths together, side by side on waxed paper. cover with another piece of waxed paper. roll out to fit a 10 and #8243;×15 and #8243; jelly roll pan (cookie sheet). ease dough into ungreased pan, spreading with hands as needed to fit pan. evenly spread cream cheese mixture over top and sprinkle with pineapple. roll out remaining package of dough. cut into strips 3\/4\" wide. crisscross strips on top of cheese mixture, lattice style. use leftover strips if desired, to form a border around pastry. lightly beat egg white and brush over top. bake at 350 for 25-30minutes or until golden. cool 30 minutes.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cream cheese, egg, sour cream (or yogurt), sugar, lemon juice and peel. beat until smooth and thoroughly mixed. fold in 1 cup pineapple. pour into prepared crust. bake in 350f oven for 30 minutes. cool. refrigerated for at least 2 hours before cutting. garnish with remaining pineapple, sliced fruit and mint leaves.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spoon pineapple and raisins into pie crust. beat together remaining ingredients and pour over the fruit. bake in preheated oven at 200c for 10 minutes. reduce heat to 180c and bake for a further 20 minutes. switch off the oven, leaving the pie inside until the oven is cool. this is an important step or the cheese part will not set sufficiently, so it would be best to do this overnight as i do. i prefer the pie as is, but one could decorate it with cream rosettes and glace pineapple pieces if so desired.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixng bowl add cheese, turn beaters on low speed. mix on low speed, until softened and smooth. slowly add sugar a little at a time until mixed. add crushed peas, chopped olives with pimentos and worchestershire sauce. mix. add pineapple and nutmeg and fold in to mixture. do not use beaters for the final step. form into soft ball or mound into a disposable dish. place plastic over the dish. refrigerate overnight or 4-6 hours before presenting. place a bow on the rye loaf and the top of the covered dish. presentation: refrigerate until serving. spread on attached rye cocktail loaf or crackers or celery sticks. card: a gift for you for all you do. love and blessings.","target":"mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1\/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. add the tomato sauce, beans, tomatoes, and corn; bring to a boil. reduce heat; simmer, uncovered, for 10 minutes. garnish with cheese. serve with tortilla chips.","target":"in a large saucepan, cook ground meat and onion until meat is browned; drain off any fat. add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. simmer, covered, for 15 minutes. add avocado. pass cheese, corn or tortilla chips, and sour cream to top each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a dutch oven or a large kettle, fry the beef in the oil. add the peppers and onion. saute until tender. add tomatoes, broth, juice and seasonings. bring to a boil. reduce heat and simmer f or 15 minutes. pour soup into bowls, garnish with tortillas and cheese and serve.","target":"in a large saucepan, cook ground meat and onion until meat is browned; drain off any fat. add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. simmer, covered, for 15 minutes. add avocado. pass cheese, corn or tortilla chips, and sour cream to top each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: *because i already had my taco seasoning, change the amount of seasonings according to your taste*. heat oil in pan. add cooked beef, green pepper, onion and spices. if using home canned tomatoes, cut into smaller, bite-sized pieces. (i used my hand mixer inside the jar) add tomatoes into a pot with the beef broth. add beef mixture. cut tortillas in small rectangular pieces (about 1\"x2\") and add to soup. add cheese and sour cream.","target":"in a large saucepan, cook ground meat and onion until meat is browned; drain off any fat. add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. simmer, covered, for 15 minutes. add avocado. pass cheese, corn or tortilla chips, and sour cream to top each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown ground beef in an 8 quart stockpot. add chopped ingredients and saute until onions are tender. add beef broth, v8 juice, diced tomatoes, black beans, corn and spices. bring to boil, reduce heat and simmer for 20 minutes. garnish with avocado slices, tortilla chips and sour cream. top with four-cheese mexican blend cheese.","target":"in a large saucepan, cook ground meat and onion until meat is browned; drain off any fat. add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. simmer, covered, for 15 minutes. add avocado. pass cheese, corn or tortilla chips, and sour cream to top each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"cook ground beef, garlic and onion until tender. drain fat. in large crock pot add remaining ingredients, including all the liquid from each can. cook as long as possible, the longer, the better. serve in bowls with corn chips or nachos and any topping desired, such as sour cream, shredded cheese, chopped lettuce or tomato."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown ground beef with onion in stock pot, stirring frequently; drain well. add water, wine,undrained tomatoes, kidney beans, tomato sauce and taco seasoning mix. stir till mixed well. cover and simmer for 35 to 40 minutes stirring occasionally. garnish with some or all of the remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown meat and onion, then drain. mix into meat mixture: diced tomatoes, rotel, taco seasoning, ranch dressing mix, pinto beans, hominy, and one can of water. simmer on the stove on low for about 2 hours or cook on low in the crockpot for several hours (i cook mine in the crockpot on low for 4 hours.) place fritos in bottom of bowl, cover with the soup, then sprinkle with cheese. allow the soup to stand for several minutes so that the cheese will melt on top of the soup. this soup is even better the next day!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown ground beef with onion in 6 qt. stock pot. add rotel, tomatoes, ranch mix, taco mix, ranch style beans and cream corn to beef and onion. drain and add remaining cans of beans. add 2 cans of water. stir together and simmer for 10 minutes. serve over crushed tortilla chips. garnish with grated cheese and a dallop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown ground beef and onions in skillet. drain fat and transfer to 3 qt. sauce pan. add remaining ingredients and simmer for at least 10 minutes for flavors to combine. serve topped with the condiments (add any or all of these- but don't leave out the corn chips!) of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown the meat and onion. (meat is optional) add to a large pot with all the canned items. add the water and dry package ingredients. stir until well mixed over a medium heat. cook until hot (about 15-20 minutes). serve in soup bowls topped with chopped onion and grated cheese. serve with corn chips and other toppings on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"cook hamburger and onion until done in big pot. drain grease off and add taco seasoning as packet says. when done add ro-tel tomatoes,stewed tomatoes,pinto beans, hormel chili and velveeta. cook on medium heat stirring occationaly(making sure cheese doesn't scorch) until cheese is completely melted. remove from heat and stir in sour cream. serve with buttered dinner rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown the meat with the onions in an 8-qrt stockpot. when cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes. eat now if you are not freezing it. top with grated cheese, sour cream, tortilla chips, etc. if freezing, let cool completely and pour into freezer bags. first mark the bags with \"taco soup, reheat to serve\" and the date. i usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. to serve, place a few corn chips in each bowl and ladle soup over them. top with sour cream, cheese, green onions and jalapenos."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown beef with onions in large saucepan; drain fat. add all remaining ingredients except cheese; stir, breaking up tomatoes. bring to a boil. simmer on medium-low heat 5 minutes, stirring occasionally. serve topped with cheese. you could also serve with sour cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown and drain ground beef, onion and garlic together in a large soup pot. add remaining ingredients except for fresh cilantro, sour cream and cheese (if using). bring to a boil over medium-high heat. cover, reduce heat to low and simmer 30 minutes. top with cilantro, sour cream and cheese (if using)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown ground turkey or beef until no longer pink. add taco seasoning according to package instructions. (tip: i do this ahead of time and freeze it to thaw for recipes like this one :)). in a large saucepan, combine cooked ground turkey\/beef, beef broth, mixed veggies, rotel, and ranch dip mix. stir well. cover, simmer for 15 minutes, and serve with toppings of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large dutch oven, brown the beef and chopped onion over medium heat. drain off any fat. add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. bring to a boil. reduce heat, and simmer for 30 minutes. top with shredded cheese, and serve with chips.","target":"brown ground beef in skillet. place all ingredients in pot on stove mix then simmer for 30 minutes on medium low heat stirring occasionally or place in crock pot and mix then cook on low for 8 hours. serve with a dollop of sour cream, crushed up doritos, shredded cheese, and cilantro in each bowl to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"cream butter and sugar together. add in egg yolks. whisk egg whites until smooth. fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate. bake in a loaf tin for 350 degrees fahrenhit or 180 degrees celcius for about 30 minutes. for the topping, melt 200g cooking chocolate over hot water and pour onto cake. decorate with almond flakes and cherries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"in a 1 1\/2 quart microwavable bowl,combine sugar,corn syrup and salt. mix well. microwave on high for 4 minutes. stir in almonds,microwave on high for 4 minutes. add the butter and vanilla,microwave on high for 1 and 1\/2 minutes. stir in baking soda. as sson as mixture foams,quickly pour onto a greased metal baking sheet. cool completely. break into 2 inch pieces. melt chocolate in a double boiler or microwave. dip one side of brittle in chocolate and place on waxed paper to harden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"beat butter and 1 cup sugar in large bowl until fluffy. add egg, almond and vanilla extracts; beat well. combine flour, cocoa,baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. stir in small chocolate chips. if necessary, refrigerate dough about 1 hour or until firm enough to handle. heat oven to 350°f. shape dough into l 1\/8-inch balls; roll in sugar. place about 2 inches apart on ungreased cookie sheet. place three slivered almonds on top of each ball; press slightly. bake 9 to 10 minutes or until set. cool slightly. remove from cookie sheet to wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"measure all cake ingredients into large mixer bowl. beat until blended, then beat on high 3 minutes. pour into three parchment paper lined or greased 9 inch round layer cake pans. bake at 350°f for 25 to 30 minutes or until cake tester inserted in centre comes out clean. cool in pans 10 minutes, then invert onto cooling rack. cool completely. beat cream, cocoa and icing sugar until stiff peaks form. place one cake layer on serving plate and spread with 1\/3 cream mixture, sprinkle with 1\/3 nuts. add remaining layers with cream and nuts. refrigerate until serving time. to toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"heat oven to 350*. in small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth. in large bowl, beat 1\/4 cup sugar and margarine until light and fluffy. blend in chocolate mixture and vanilla. stir in flour and salt; mix well. using rounded teaspoonfuls of dough, shape into ball. place 2 inches apart on ungreased cookie sheets. make an indentation in center of each cookie. fill each with scant 1\/4 tsp. almond paste; press dough around filling to cover. bake at 350* for 9 to 11 minutes or until set. remove from cookie sheets; roll in sugar. cool completely. yield: 4 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"cream butter, sugars, almond extract and egg together thoroughly. stir in flour and oats. mix well. spread evenly in greased 8\" square cake pan. bake at 350°f about 25 minutes, or until golden. meanwhile, melt chocolate chips with butter until smoothly blended. spread over base. sprinkle evenly with chopped almonds. cool until chocolate sets. cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"preheat oven to 350°. combine flour and sugar; cut in butter until crumbly. press on bottom of 13 x 9 pan. bake 20 minutes or until lightly browned. melt 1 cup chocolate chips with condensed milk; remove from heat. cool slightly; beat in egg. stir in almonds and extract. spread over prepared crust. bake 25 minutes or until set. cool. melt remaining chocolate chips with shortening. drizzle over bars. chill 10 minutes or until set. cut into bars. store covered at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"heat oven to 425ºf. mix bisquick, sugar and cocoa in medium bowl. stir in yogurt, almond extract and egg until soft dough forms. turn dough onto surface dusted with bisquick; roll in bisquick to coat. shape into ball; knead 10 times. place dough on ungreased cookie sheet; pat into 8-inch circle. brush with additional yogurt if desired. cut into 8 wedges with floured knife, but do not separate. bake about 12 minutes or until set. carefully separate wedges. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"spread oil on large rimmed baking sheet; set aside. in large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°f (150°c) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes. remove from heat. whisk in cocoa; stir in almonds. quickly spread as thinly as possible on prepared pan. let cool completely. break into pieces. make-ahead: store layered between waxed paper in airtight container at room temperature for up to 1 month)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"preheat oven to 350 degrees. blend sugar and melted butter together in a medium size mixing bowl. beat in eggs. stir in salt and flour mixing until well blended. spread batter in a greased 9\" round cake pan. sprinkle batter with chocolate chips, then almonds, and finally the sugar. press lightly with the fingers to push toppings into the batter a little way. bake 30 to 35 minutes until golden brown. allow to cool before cutting into 16 wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"preheat oven to 350°f. combine butter, sugar, water, vanilla, and salt and beat till creamy. add the flour and almonds and mix well. add the chocolate morsels. drop by rounded teaspoonfuls on ungreased cookie sheet. bake at 350 f for 12 minutes. roll while warm in confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"in a saucepan, bring the butter, water and cocoa to boil over medium heat. remove from the heat and cool to room temperature. in a large mixing bowl, combine the flour, sugar, baking soda and salt. beat in cocoa mixture. add the eggs, buttermilk and extracts; mix well. pour into a greased 15-in. x 10-in. x 1-in. baking pan. bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes on a wire rack. for frosting, place butter and milk in a saucepan. cook and stir over medium heat until butter is melted. remove from the heat; add remaining ingredients and beat well. carefully spread over warm cake. cool. yield: 16-20 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"cream butter and sugar until light and fluffy. add vanilla. gradually add flour. stir in nuts and chocolate chips. chill dough in fridge for one hour. preheat oven to 325 degrees f. shape into small balls (about 1 inch). place on ungreased cookie sheet. bake for 12-15 minutes. roll in confectioners sugar while cookie is slightly warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"mix dry ingredients of the crust together. add the softened butter and mix thoroughly. pat into the bottom of a pie dish. it should have the consistency of a graham cracker crust. bake at 350 for 8-10 minutes. it should be lightly brown. remove from over and let cool. melt chocolate in a double boiler, or very carefully in a thick bottomed pot. add cream and mix until smooth. remove from heat and add butter and vanilla. beat the butter into the mix. pour into prepared crust. refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"grind 25 almonds from the pound. put butter, sugar and whole almonds into heavy cast aluminum pan. cook over high heat, stirring constantly. reduce heat slightly after sugar melts to keep from turning too dark. keep stirring briskly. cook to almost hard crack stage, about 290 degrees f on candy thermometer. this will take about 10 to 12 minutes. pour onto ungreased cookie sheets to about the thickness of an almond. melt semisweet chocolate and smear on top of warm brittle. sprinkle ground nuts on top of the chocolate. cool and chill until chocolate hardens. break into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"melt the chocolate and butter in the microwave on medium power. blend well. stir in the remaining ingredients. spread to about a 1\/4-inch thick rectangle on a foil-lined pan. freeze 2 hours or more. remove from the foil and cut into 40-48 tiny pieces. keep and eat frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"preheat oven to 350°f. in a small bowl, combine, flour, cocoa, baking powder and salt; set aside. in a large mixing bowl, beat sugar, butter, eggs and almond extract until creamy. gradually beat in flour mixture. roll tablespoonfuls of dough into balls. place on ungreased baking sheets. bake 6 to 8 minutes. let stand on sheets for 2 minutes before removing and cooling completely. sprinkle lightly (just a dusting) with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"preheat oven to 350°f grease and flour a 10 inch tube pan. in a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside. in large mixing bowl, beat sugar and butter until creamy. add eggs, 1 at a time, beating well after each addition. beat in sour cream and almond extract. gradually blend in flour mixture. pour into prepared pan. sprinkle with slivered almonds on top of batter. bake for 70 minutes or until cake tester comes out clean. cool 15 minutes, then turn out from pan and cool completely. (i love serving this with fresh sliced strawberries or raspberries on top)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.","target":"heat 1 cup heavy cream almost to boiling. melt dark chocolate in double boiler or microwave. mix melted chocolate and cream. stir in almonds. pour mixture onto greased cookie sheet and freeze until firm. fry bacon until crisp and chop finely. heat 1\/2 cup cream almost to boiling. melt white chocolate in double boiler or microwave. combine cream, melted chocolate, and bacon. spread over dark chocolate layer. place in freezer one hour. cut bars to desired size and freeze. melt semi-sweet chocolate in double boiler or microwave. whisk in vegetable oil. arrange bars on wire rack over pan and pour melted chocolate over to cover. freeze before coating other side. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"combine flour and brown sugar in medium bowl. cut in butter to make a crumb mixture. stir in nuts. set aside 3\/4 cup crumb mixture for topping. press remaining mixture into bottom of 8 x 8 baking pan. bake in preheated 350° oven for 15 minutes. cool slightly. combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. blend until smooth. pour over baked crust. sprinkle with reserved topping. bake an additional 30-35 minutes. cool before cutting into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"mix all filling ingredients in a bowl. set aside while making muffin mix. works easier if you refrigerate while preparing muffin batter. heat oven to 400ºf. grease 24 muffin cups, or line with paper baking cups. beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. stir in remaining ingredients, except walnuts, just until flour is moistened. fold in walnuts. fill muffin cups 2\/3 full. fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. gently squeeze the cream cheese mixture out of the piping bag. then lift the piping bag out and repeat for all 24 muffins. bake 20 to 22 minutes or until lightly golden brown. immediately remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"preheat oven to 325. line baking dish with parchment paper and spray lightly with non-stick cooking spray. set aside. melt butter and chocolate in medium saucepan over low heat until smooth. whisk together6 eggs, brown sugar, 3\/4 cup splenda. add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa. beat until smooth pour mixture into pan. set aside. beat cream cheese with electric mixer on medium until fluffy (about 3 minutes). add remaining 2 eggs, 1\/4 cup splenda and cornstarch and mix until combined. pour mixture over brownie mix. combine jam and pumpkin butter. drop spoonfuls over cream cheese mixture and swirl around with a knife. bake in oven for 40-50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"preheat oven to 300 degrees. butter bottom and sides of 9 1\/2\" springform pan. sprinkle pecans over bottom on pan distributing evenly. beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. add pumpkin and sour cream, mix thoroughly. mix in spices. pour batter over nuts,. bake 60-70 mins or until knife inserted in center comes out clean. cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"preheat oven to 350°f. combine flour and brown sugar. add butter and cut in until well distributed and crumbly. reserve 3\/4 cup of the mixture and spread the rest in the bottom of an 8x8 inch baking pan, pressing down to compact. place in oven and bake for 15 minutes, then cool slightly. combine the rest of the ingredients and beat until smooth. pour over the crust and sprinkle with the reserved crumb mixture. return to oven and bake for another 30-35 minutes. allow to cool before cutting into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"for crust: combine crumbs and melted margarine. press into bottom of 9. inch springform pan. place in freezer while preparing filling. for filling: in large mixing bowl with mixer at medium speed, beat cream. cheese until soft and creamy. add remaining ingredients; beat at low. speed until blended and smooth, about 1 minute. pour filling into chilled crust. bake at 350f for 55 minutes or until. sides begin to pull away from pan and filling is set. cool 15 minutes, then run knife around sides of pan to loosen cake. cool. on rack to room temperature. cover; refrigerate for 2 hours or until. serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"mix together first six ingredients and pour onto foil lined cookie sheet (spray foil with pam). bake for 15 minutes at 350 degrees. while baking, mix next five ingredients. remove cake and turn onto tea towel sprinkled with 1\/2 cup powdered sugar. spread with cream cheese mixture. roll up jelly roll style and wrap with saran wrap. refrigerate for 1 hour. slice, serve, and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"preheat oven to 350°f mix gingersnap crumbs and margarine and press into the bottom of a springform pan. wrap outside of pan with foil and let chill in refrigerator. in food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. add remaining ingredients, blending briefly after each addition. pour into springform pan. place springform pan inside a large, deep baking dish. fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven. bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour. remove both pans and transfer springform to refrigerator. chill, covered, for at least 3 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"preheat oven to 350, and line a 12 cup muffin tin with baking liners. using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. beat in egg white and 1\/2 tsp vanilla, mix well. in a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt. in another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. whisk in the flour mixture. layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture. bake at 350 for 25 minutes, until the tops are springy. the original recipe calls for icing- but i think they're delightful as is!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"line 18 muffin wells with paper cupcake liners. place 1 gingersnap in each. beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. add eggs and mix well. add pumpkin and corn syrup; beat 1 minute. pour filling into liners, dividing evenly. bake in a preheated 325°f oven for 30 to 35 minutes, until just set. chill for 1 hour. garish as desired. a little dallop of whipped cream topped with a pecan half looks pretty."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"crust: combine crumbs and margarine. press into bottom of 9-inch springform pan. place in freezer while preparing filling. filling: in large mixing bowl, with mixer at medium speed, beat cream cheese until soft and creamy. add remaining ingredients and beat at low speed until blended and smooth, about 1 minute. pour filling into crust. bake at 350f for 55 minutes or until all sides begin to pull away form pan and filling is set. cool 15 minutes, then run knife around sides to loosen cake from pan. cool on rack to room temperature. cover and refrigerate 2 hours or until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.","target":"mix the cream cheese, cool whip, ginger, cinnamon, and sugar in a large bowl. add pumpkin. whip ingredients together using a mixer, until evenly mixed. for a thinner dip you can add a quarter cup of milk. for a thicker- and sweeter- dip, add an extra half cup of sugar. serve with ginger snaps. for a pumpkin cheesecake; add three teaspoons of pumpkin pie spice to other ingredients. either half ingredients for one pie, or distribute the mixture evenly between two graham pie crusts. place in refrigerator up until five minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook potatoes in boiling water 15 to 20 minutes or until tender. drain and set aside. combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often. pour over potatoes, mixing well. spoon into a greased 2 1\/2 quart casserole dish. sprinkle with breadcrumbs, if desired. bake at 350 degrees for 20 to 25 minutes.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scrub potatoes and cook until tender (about 20 minutes). drain,cool until easy to handle. peel potatoes and grate coarsely, and combine with the next 6 ingredients. turn into a well-buttered 9-by-i3 inch baking dish. smooth top,sprinkle with bread crumbs which has been combined with melted butter. now tricky part,know your oven--every one is different. i cook this in mine 40 minutes at 350*.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel and boil the sweet potatoes until soft (you can also bake them and scrape out the pulp). add sweet potatoes to bowl and mash. add the rest of the ingredients and mix well. oil two 9x13 pans. split mixture between two 9x13 pans evenly. sprinkle with chopped pecans. you can make a thicker cake if you prefer in two loaf pans but cooking time will be longer. bake at 350 for 15-20 min until the edges are brown. the cake will rise as it cooks.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat overproof 6-cup-dish with cooking spray. cut sweet potato into 5-mm slices. combine with garlic, onion and stock in a pan. cover and simmer until sweet potato is tender. place sweet potato, peas and broccoli in prepared dish. melt butter in pan and stir in flour. stir over heat until bubbling. remove from heat and gradually stir in combined milk and extra stock. stir over heat until boiled. stir in herbs. pour sauce over sweet potato. top with breadcrumbs.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil sweet potatoes until they are cooked (30 minutes). drain and peel. measure about 4 cups. preheat oven to 400 degrees. grease 13x9x2 baking dish. mash the potatoes. add the milk, butter, eggs, sugar, cinnamon, and mace. mix fully, pour and scrape into the baking dish. bake for 20 minutes. prepare topping: mix butter, sugar, graham cracker crumbs, and pecans. spread topping on the casserole. bake and additional 15 minutes.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook sweet potatoes in a dutch oven in boiling water and cover over medium heat 30 minutes or until tender. cool; peel and mash potatoes. combine mashed sweet potatoes, 1\/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (or mash with a potato masher until smooth.) spoon into a greased 2 1\/2-quart pr 13\"x9\" baking dish. combine 1\/2 cup brown sugar and flour. cut in 1\/4 cup cold butter with a pastry blender until crumbly. stir in crushed gingersnaps. sprinkle streusel over sweet potato mixture. bake, uncovered, at 350f for 25 minutes or until streusel is lightly browned.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ritz crackers and butter. press into a 8 inch pyrex dish. bake at 350 degrees for 12 minutes. let cool. with electric mixer combine cream cheese, sugar and cool whip. spread on cooled crust. with electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. cool completely before putting on top of cheese layer. (potatoe mixture will be real runny, but will firm up when cooled in refrigerator). sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375. in medium bowl, combine shedd's country crock side dishes mashed sweet potatoes, raisins, cream, egg and sugar. in 1-quart shallow baking dish, spoon in potato mixture; set aside. in small bowl, combine cookie crumbs and shedd's spread country crock spread. evenly sprinkle onto potato mixture. bake 30 minutes or until heated through. let stand 15 minutes before serving. variations: try stirring in drained crushed pineapple, toasted chopped walnuts or ground ginger. or, omit crumb topping and top with 1\/2 cup mini marshmallows.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel and cut up sweet potato. soak in water for 15 minutes. in a saucepan, place sweet potato and water just to cover. cook until sweet potato is tender. mash while hot. grate 2 cloves of garlic. slice 1 clove thinly. in a bowl, combine mashed sweet potato, grated garlic, soy sauce and egg. form into thick rounds and push a slice of garlic into each center. melt butter in a skillet and saute until both sides are browned.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. mash sweet potatoes with mixer and add 1\/2 cup butter. add sugar, eggs, vanilla, nutmeg, and sour cream. mix well. add salt and soda. spread in 1 1\/2 quarter baking dish. combine topping dry ingredients and then add melted butter or margarine. sprinkle topping on sweet potato mixture in casserole dish. bake uncovered for 35-45 minutes.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel, chop and boil sweet potatoes and yams until soft. mash, set aside. preheat oven to 400. dissolve cornstarch in a little milk then add to the rest of milk. add eggs, sherry, vanilla, syrup, gradually mix with the mash. add butter, blend well. fold in chanterelles. to prepare topping, mix breadcumbs with sauteed onion and separately sauteed mushrooms, then mix with cheese. sprinkle on top of casserole. bake in a casserole dish 45 minutes, covered until last 10 minutes.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mash the canned sweet potatoes and add in the next 5 ingredients. mix together well. spray casserole and spread in the potato mixture. in a small bowl mix together the brown sugar and flour. add in the melted butter and crushed graham crackers. sprinkle this topping over the sweet potato mix and top with broken pecans. add more pecans if you choose. bake at 350 for 30-40-minutes or until it is set.","target":"preheat oven to 350 degrees. combine first 7 ingredients in a bowl, and stir well. spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. combine 1\/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. stir in the chopped pecans, and sprinkle over sweet potato mixture. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"heat oven to 325f'score the fat on the ham into diamonds. bake uncovered for 1 1\/2 hours. combine the remaining ingredients and mix well. during the last 20 minutes of baking time increase the oven temp tp 400 degrees f. spoon half the glaze over the ham covering the sides as well. return to oven for 10 minutes. spoon the rest of the glaze over the ham bake a final 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 350 degrees f. place ham on a rack in a shallow roasting pan and bake until a meat thermometer registers 130 degrees f (about 3 hours). score 1\/4 inch deep cuts around the outside of the ham in a diamond pattern. combine jelly, cloves, mustard and vinegar in a small saucepan over low heat, stir until the jelly has melted. spread mixture around the outside of the ham. attach pineapple rings to ham with toothpicks. stud ham with the whole cloves. return ham to oven, baste occasionally with remaining apricot sauce, and bake until meat thermometer registers 160 degrees f. remove ham from oven. let cool for 10+ minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"score ham with diamonds, insert whole cloves, bake at 325- 350 for about 1-1 1\/2 hours (i add a little water to the bottom of the baking dish). baste often with glaze, watching carefully that the outside does not start to burn. ( i usually bake a little first and then start basting with the glaze). (i usually purchase pre-cooked boneless.) if desired serve with the glaze drizzled on slices, or even put the sauce in a bowl for the table and everyone can help themselves!) yummy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"score the ham. combine mustard and allspice; rub all over the ham. place on rack in shallow baking pan and bake uncovered at 325°f for 2 to 2-1\/2 hours or until meat thermometer reads 140°f. spread top of ham with marmalade during the last hour of baking. baste occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"bake ham in a roasting pan at 350º for 1-1\/2 hours. in small saucepan, mix brown sugar, cornstarch and salt. stir in pineapple, honey and mustard. cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. brush sauce over ham and bake 30 minutes, basting once or twice during cooking time. brush sauce over ham before serving. yield: 12 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"mix together maple syrup, vinegar and mustard in small bowl. brush one side of ham steak with mixture and place glazed side down in skillet over medium heat. brush top of ham steak. cook over medium heat, turning frequently, until cooked through and glaze has thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"heat grill to medium. combine paprika, chili powder, cumin, and brown sugar. sprinkle fish with salt and then rub fish with paprika mixture. place fish on grill rack coated iwth cooking spray and grill 7 minutes. drizzle fish with syrup and grill 1 minute or until fish flakes easily."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 325 degrees. place ham in roasting dish and score with knife and stud with cloves. roast ham at 20 minutes per pound. meanwhile, in small saucepan combine jelly, candy and lemon juice. cook over medium heat until candies are melted, stirring constantly. during last 30 minutes of cooking time, baste frequently with jelly mixture. let ham stand 15 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 350. place ham on rack in roasting pan. roast 10 minutes per pound. ½ hour before ham is done, remove ham from oven. cut off skin. score fat in a diamond pattern. insert a whole clove in each diamond. in a small saucepan, mix together brown sugar, mustard and allspice. heat until sugar melts. spread sugar mixture over ham. return to oven, roast for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"mix 2 tablespoons syrup and 1 tablespoon mustard. place ham in roasting pan. cover and bake in center of oven. half an hour before end of expected bake time, uncover, brush with syrup mixture and bake 30 minutes more, or until meat thermometer reads 165°f reserve 2 tablespoons pan drippings. mix cornstarch, broth, thyme, black pepper, remaining syrup and remaining mustard until smooth. set side. heat butter in small saucepan over medium heat. add shallots and cook until tender. stir cornstarch mixture and add. add reserved pan drippings; heat to a boil and cook until mixture boils and thickens, stirring constantly. serve sauce with ham,."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 325ºf (160ºc). remove ham from package. place in shallow baking dish, face side down. add water and bake uncovered for 30 minutes. meanwhile, combine remaining ingredients in a small saucepan and bring to a boil. baste ham with â\u2026\u201C of marmalade mixture and continue cooking for 30 minutes or until internal temperature of meat reaches 140ºf (60ºc), basting every 15 minutes with remaining glaze. tip: try replacing the mango chutney with more marmalade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 350. score a diamond pattern into the exterior of the ham (use a paring knife). set in a roasting pan, flat side down and place in the oven. bake for 1 hour. while ham is baking, combine marmelade and bourbon\/rum in a saucepan. bring to a boil and simmer on medium low heat until mixture is thick and syrupy, about 10 minutes. remove the ham from the oven and pour glaze over it. return to oven and cook for around another hour, basting frequently. remove when internal temperature reaches 140. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"preheat oven to 350 degrees. score ham and place in oven safe dish, sprinkle with ground cloves. in small bowl mix, brown sugar, ground mustard, and orange juice. pour over ham. bake in oven approximately 1 hour or until heated through, depending on how big ham is. mix cornstarch and water (i use a cleaned out pickle jar and shake). heat broth in small pan. when bubbly add cornstarch and water and stir until gravy thick. if too thick add water, if not thick enough add a little more cornstarch. serve glaze over mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"lightly oil a shallow baking pan. place ham, cut side down, in pan and let stand at room temperature 1 hour. bake ham 2 hours in a 350°f oven. meanwhile combine pineapple preserves, dark rum, and dry mustard in a small saucepan. bring to boil and remove from heat. brush ham with pineapple glaze for the last 30 minutes of baking time; pass remaining glaze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. bring to boil and reduce by half or until slightly thickened. stir in soy sauce. brush over ham. preheat oven to 350f (180c). trim hard outer skin from surface of ham. shave off the fat leaving about 1\/4 inch (5 mm) layer. with a sharp knife make a cross hatch pattern over surface of ham. place ham in roasting pan. brush with more glaze and dust with pepper. bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. serve warm or at room temperature. carve into slices for serving.","target":"cut chicken wings into three sections at each joint and discard tips. in a bowl, combine onion, worcestershire sauce, red pepper flakes, maple syrup, chili sauce, and dijon mustard. reserve 1 cup of glaze for basting and refrigerate. place chicken into a ziploc bag and pour remaining glaze over them. turn chicken until evenly coated. place bag in a large bowl to contain possible leaks and refrigerate for 4 hours, turning occasionally. drain chicken and discard excess marinade. grill chicken, covered, over medium heat for 12 to 16 minutes, turning occasionally. then brush with reserved mari­nade and grill, covered, for another 8 to 10 minutes or until juices run clear, basting and turning several times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil jalapeno peppers until soft for 5 minutes or so. remove from water, using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. rub olive oil on peppers. combine cream cheese, bread crumbs, jack cheese, salsa. fill each pepper with cream cheese mixture. place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.","target":"blend avocado and cream cheese with a fork. add garlic, onion and bell pepper. mix thoroughly. trim stems from jalapeno peppers. cut in halves lengthwise. remove seeds. fill each half with approximately 1 tbsp of filling. serve either at room temperature or chilled. filling may be stored in refrigerator for up to 5 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f. fit the pastry into a 9-inch pie pan. make sure the rim is high. mix the filling ingredients except for the peaches. arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches. bake 25 minutes. while filling is baking, mix streusel ingredients together until combined. after 25 minutes of baking, remove pie from oven and crumble topping over the top. return to oven. bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned. cool, then chill and serve.","target":"combine sour cream and sugar. cook over medium heat to 245f on a candy thermometer (almost hard ball stage). turn off heat. add vanilla, baking soda and butter (or margarine). beat for 2-3 minutes. add pecans, stirring to coat. turn onto lightly buttered baking sheet. cool and separate pecan halves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread peaches in pastry-lined 9\" pie pan. combine sugar (reserving 2 tablespoons), flour, salt, and sour cream. spread over peaches. adjust top crust and flute edges; cut vents. mix remaining 2 tablespoons sugar, cinnamon and nutmeg. sprinkle over top. bake in hot oven 400f about 40 minutes or until peaches are tender and crust is browned.","target":"combine sour cream and sugar. cook over medium heat to 245f on a candy thermometer (almost hard ball stage). turn off heat. add vanilla, baking soda and butter (or margarine). beat for 2-3 minutes. add pecans, stirring to coat. turn onto lightly buttered baking sheet. cool and separate pecan halves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spoon fudge sauce into graham cracker crust bottom. place in freezer and chill for 10 minute whisk peanut butter and milk together until well blended. add pudding mix and beat for 2 minutes until smooth. mixture will be thick. stir in 1\/2 of cool whip. gently spoon over fudge layer. top with remaining cool whip. dust with cocoa powder and refrigerate for 3 hours or until set.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine cake mix, peanut butter, egg and oil. press 2\/3 of this mixture into the bottom of a 9x13 pan. bake for 10 minutes. cool on wire rack for 5 minutes. meanwhile, in heavy saucepan, heat and stir sweetened condensed milk, chocolate chips and butter over low heat until blended. pour this chocolate mixture over the par-baked crust. sprinkle with remaining crust crumb mixture. bake an additional 20-25 minutes or until golden. cool on wire rack.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let cookie dough soften while you preheat the oven to 350 degrees. mix softened dough and peanut butter together. spray mini-muffin pan with non-stick cooking spray. put a rounded teaspoon of dough in each cup. bake for 12 minutes. let cool in pan and then using a sharp knife loosen the cups. cool completely on cooling racks. once cool, place a teaspoon of frosing in the center of each cookie and enjoy!","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees f. lightly spray 13x9 pan withno stick cooking spray. combine cake mix, 1 cup peanut butter, water and egg on low speed. spread in pan. bake 20 to 25 minutes or until puffed and light golden brown. cool completely. blend frosting with 1\/2 cup peanut butter and spread over cooled bars. top with candy and nuts.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, combine crust ingredients and mix well. press firmly on bottom of 9x13 pan. refrigerate at least 30 minutes. in medium mixer bowl, combine filling ingredients, blend at low speed 30 seconds. beat at medium high speed 2 minutes or until light and fluffy. spread over crust. in medium saucepan melt chocolate chips over low heat stirring constantly, until smooth. stir in peanut butter, blend well. stir in peanuts. spread over filling. refrigerate at least 4 hours. store refrigerated.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. spray a very small baking dish, either 8\" x 4\" for thick fudge or 8\" x 8\" for thinner fudge. mix pumpkin and brownie mix until smooth; batter will be thick. pour into prepared baking dish. drop peanut butter in little drops on top and swirl with knife; don't get too much in one area or oil from the peanut butter will pool. bake for 30 to 40 minutes (approximately 30 minutes for an 8\" x 4\" pan and about 40 minutes for an 8\" x 8\" pan). it should look undercooked, thick and fudgy; glossy on the inside (don't let edges get crusty). remove from oven; cover with foil; cool in fridge for several hours. let cool on the counter a little while so your baking dish doesn't shatter! cut into 18 pieces, 3x6.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cream cheese until fluffy. blend in peanut butter and powdered sugar, mix well. slowly add milk. fold in 2-4 ounces of the whipped topping. set aside. spread fudge onto bottom and sides of prepared crust. put mixture into crust. freeze a few hours until just set. spread remaining whipped topping over pie. sprinkle with chocolate chips. replace lid and freeze. thaw in fridge 2 or more hours, or counter 1 hour, before serving.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread 1 cup cool whip in bottom of pie crust. freeze 10 minutes. carefully spread fudge sauce over top of cool whip. gradually stir milk into peanut butter until smooth. add instant pudding to mixture and beat 1-2 minutes. gently spoon mixture over fudge sauce. freeze 4 hours or overnight until firm. let stand room temp for 15 minutes before serving.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: warm hot fudge sauce slightly in microwave. spread onto bottom of graham cracker crust. place in freezer for 10 minutes until you assemble the rest of the pie. beat together the cream cheese, peanut butter and 1 container (8oz) cool whip. place on top of chilled hot fudge. top with additional container of cool whip. refrigerate. drizzle plate with hershey's syrup and place a slice of pie on top to serve. sometimes i only use half of the second container of cool whip so i can get the lid back on the pie dish. also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd cool whip and put on pie when ready to serve.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread 1 tbsp of peanut butter evenly over each tortilla. keep the peanut butter slightly away from the edges of the tortilla or it will drip out in the oven. fold both sides of one tortilla slightly over. roll the tortilla up from the bottom side until complete, like a tube. repeat for each tortilla. place tortillas on a baking sheet in a toaster oven. bake at 350 degrees for five minutes. sprinkle cinnamon over fajitas, if desired.","target":"combine sugar, butter and milk in heavy cookware. mix well and cook on med. heat until boiling. let boil for 10 mins. remove from stove and add marshmallow cream and peanut butter. beat well. pour into greased pan. let cool. if you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. she told me the trick was to get fine ground sugar. someone told me to make sure you have a good heavy pot. like old pressure cookers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: graham crust: melt margarine and add graham crumbs and first amount of sugar. stir until well mixed. firmly press mixture into a 9 inch pie plate. bake at 350 for 10 minutes. cool. pie filling: beat the cream cheese and second amount of sugar until smooth. add pineapple, lemon juice, and salt. stir. fold in whipped topping. turn into crust and chill. to save time i buy the ready made graham cracker pie shells. then, the rest of the pie takes about 5 minutes to make and even less time to eat! note, i have made the recipe with cool whip lite and lite cream cheese to reduce fat and calories. there is no real loss of taste, and i can have a bigger piece of pie!","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix margarine and crumbs together. press into a 13x9x2\" pan. bake @ 350f for 5-8 minutes. cool. (can also use ready made graham cracker pie shell if you are in a time crunch). mix powered suger and cream cheese well; blend in cool whip and fold in pineapple. pour over graham cracker crust (or pie shell). spread evenly and refrigerate. crumble graham crackers on top.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: base:. in a medium size bowl add the graham crumbs, sugar and cinnamon. melt margarine. add to crumb mixture. spread into a 9 x 13 pan. note: you can reserve a teaspoon of crumb mixture to sprinkle on top of the filling once it is in the pan. filling:. dissolve the two packages of pineapple jello with one cup of boiling water. set aside to cool. beat can of evaporated milk to whipped cream consistency. soften the cream cheese and add one cup sugar, cooled jello mixture and pineapple. pour over the graham crumbs. sprinkle the teaspoon of crumb across the top. chill.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pie:mix softened cream cheese until smooth. add each of the 3 eggs separately and continue mixing. mix in the sugar a little at a time. add vanilla and well-drained pineapple and continue mixing. pour into pie shell. bake for 25 minutes at 375 (if knife test comes out dry, pie is done). topping: cool pie 15 minutes while making topping. mix topping ingredients together (except graham cracker crackers) and pour on top of pie. sprinkle crushed graham cracker crumbs on top of pie before putting in oven. bake for 7 minutes at 450.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla. unfold 1 package crescent rolls. place the two lengths together, side by side on waxed paper. cover with another piece of waxed paper. roll out to fit a 10 and #8243;×15 and #8243; jelly roll pan (cookie sheet). ease dough into ungreased pan, spreading with hands as needed to fit pan. evenly spread cream cheese mixture over top and sprinkle with pineapple. roll out remaining package of dough. cut into strips 3\/4\" wide. crisscross strips on top of cheese mixture, lattice style. use leftover strips if desired, to form a border around pastry. lightly beat egg white and brush over top. bake at 350 for 25-30minutes or until golden. cool 30 minutes.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cream cheese, egg, sour cream (or yogurt), sugar, lemon juice and peel. beat until smooth and thoroughly mixed. fold in 1 cup pineapple. pour into prepared crust. bake in 350f oven for 30 minutes. cool. refrigerated for at least 2 hours before cutting. garnish with remaining pineapple, sliced fruit and mint leaves.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spoon pineapple and raisins into pie crust. beat together remaining ingredients and pour over the fruit. bake in preheated oven at 200c for 10 minutes. reduce heat to 180c and bake for a further 20 minutes. switch off the oven, leaving the pie inside until the oven is cool. this is an important step or the cheese part will not set sufficiently, so it would be best to do this overnight as i do. i prefer the pie as is, but one could decorate it with cream rosettes and glace pineapple pieces if so desired.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixng bowl add cheese, turn beaters on low speed. mix on low speed, until softened and smooth. slowly add sugar a little at a time until mixed. add crushed peas, chopped olives with pimentos and worchestershire sauce. mix. add pineapple and nutmeg and fold in to mixture. do not use beaters for the final step. form into soft ball or mound into a disposable dish. place plastic over the dish. refrigerate overnight or 4-6 hours before presenting. place a bow on the rye loaf and the top of the covered dish. presentation: refrigerate until serving. spread on attached rye cocktail loaf or crackers or celery sticks. card: a gift for you for all you do. love and blessings.","target":"beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. remove one layer from pan and cool. beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened. spread pudding between layers. spread with chocolate glaze. cover and refrigerate. chocolate glaze: blend melted butter and cocoa. stir in powdered sugar and vanilla. stir in water, 1 tablespoons at a time, until glaze is desired consistency. beat until smooth and use immediately.","target":"preheat oven to 350 degrees. in large mixing bowl, blend cream cheese and shortening until creamy. beat in 1 1\/4 cup sugar until light and fluffy. add eggs, one at a time, beating well after each. add lemon peel, flour, baking powder, salt and milk. blend at low speed just until thoroughly blended, scraping bowl occasionally. pour batter into generously greased 10-inch bundt or tube pan. bake 45-50 minutes . combine lemon joice and 1\/3 cup sugar. pour over hot cake, allowing it to run down edges between cake and pan. cool 30 minutes, then remove cake from pan. if desired, sprinkle with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. remove one layer from pan and cool. beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened. spread pudding between layers. spread with chocolate glaze. cover and refrigerate. chocolate glaze: blend melted butter and cocoa. stir in powdered sugar and vanilla. stir in water, 1 tablespoons at a time, until glaze is desired consistency. beat until smooth and use immediately.","target":"heat oven to 375°. butter and flour a 9x5x3-inch loaf pan. in the bowl of an electric mixer, combine the eggs, sugar, and salt and beat until thick and lemon colored. in another bowl, sift together the flour and baking powder. gently stir the flour mixture into the egg and sugar mixture a little at a time and blend well. blend in the cream and melted butter and then stir in the lemon zest and lemon juice. pour the batter into the prepared loaf pan. bake for 40 to 45 minutes, or until golden brown around the edges. remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift flour, salt and spices together. put suet, breadcrumbs, sugar, eggs, brandy, milk and lemon peel and juice into bowl. mix well. stir in nuts and fruit. add dry ingredients and mix well. turn batter into thoroughly greased 2-quart mold. cover tightly with greased cover or aluminum foil, waxed paper or parchment. place mold on trivet or rack in steamer or deep kettle. pour boiling water into steamer about half the height of mold. cover and steam pudding for four hours. add more boiling water if necessary during steaming. remove pudding and unmold on serving plate. serve with hard sauce or whipped cream.","target":"mix all ingredients together. divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. cover open end with cheesecloth and rubber band steam for 3 hours. {it freezes well}. nutmeg sauce. 1\/4 cup. oleo melted in fry pan. stir in flour about 1\/4 cup flour. mix with boiling water to gravy consistency. flavor with nutmeg, vanilla and sugar to taste. pudding and sauce is best when served warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium saucepan combine pudding mix, 1\/4 teaspoon nutmeg, and eggnog; mix well. over medium heat, cook and stir until thick and bubbly. remove from heat and stir in rum; cool thoroughly. beat until smooth; fold in whipped cream. spoon into pie shell. garnish with additional nutmeg to make it look nice. chill 4 hours.","target":"sift dry ingredients together including sugar. combine eggnog, melted butter and egg. stir into dry ingredients just to blend. blend in nuts and fruits. place mixture into a greased and floured 9 inch loaf pan. bake in a preheated 350f oven about 60 to 70 minutes or tested done. remove from pan and cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam. blend butter and sugar thoroughly. add eggs and beat until light and fluffy. add rice flour and salt and beat well. color 1\/2 mixture a pale pink and other half green. put spoonfuls of each mixture alternately on jam to cover. bake in 350° oven for 35 minutes. cool and ice with frosting.","target":"mix and press into 9x9 inch pan. bake 5 minutes at 350. spread with 1\/3 cup any kind of jam. filling: 1\/2 cup butter 2 eggs 2\/3 cup white sugar 2\/3 cup flour 1 teaspoons salt. separate batter into 3 bowls and colour pink, green and white as desired. spread over base and bake for 35 minutes at 350 degrees. ice as desired (almond flavoured butter icing is good)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim tip off garlic head to expose cloves; place head on piece of foil. drizzle oil over top; wrap in foil. bake in 400°f oven until cloves are softened and caramelized, about 1 hour. meanwhile, toast baguette slices on baking sheet in 400°f oven until golden, about 8 minutes. spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes. to serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate. using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice. top with goat cheese round, pine nuts and parsley.","target":"preheat oven to 350 degrees. remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. add water to dish to 1-inch depth;cover with foil. bake 1 hour or until garlic is tender, basting occasionally. remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. add remaining ingredients; process until smooth. chill. garnish with chopped fresh chives and red pepper, if desired. serve with vegetable dippers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. cut top third off garlic heads. place cloves in 8x8 baking dish and add stock or water up to 1\/3 up the sides of the heads. drizzle 2 tbsp olive oil or stock or water over heads. put thyme on top of each head. cover with aluminum foil and bake till garlic is tender and soft, around an hour. serve hot or at room temperature.","target":"preheat oven to 350 degrees. remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. add water to dish to 1-inch depth;cover with foil. bake 1 hour or until garlic is tender, basting occasionally. remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. add remaining ingredients; process until smooth. chill. garnish with chopped fresh chives and red pepper, if desired. serve with vegetable dippers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees f (175 degrees c). slice the tops off of the garlic bulbs so that the tip of each clove is exposed. place the bulbs on a baking sheet, and drizzle with olive oil. bake for 30 minutes, or until garlic is soft. set the oven to broil. slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. squeeze the cloves of garlic from their skins into a medium bowl. stir in the butter, parsley, and parmesan cheese until well blended. spread onto the cut sides of the bread. broil for about 5 minutes, until toasted.","target":"preheat oven to 350 degrees. remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. add water to dish to 1-inch depth;cover with foil. bake 1 hour or until garlic is tender, basting occasionally. remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. add remaining ingredients; process until smooth. chill. garnish with chopped fresh chives and red pepper, if desired. serve with vegetable dippers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 400°f. preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds. arrange the mushrooms in a shallow roasting pan. mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper. spoon a little garlic butter on to each mushroom. lightly press the breadcrumbs on top. roast in the oven for 10 minutes.","target":"preheat oven to 350 degrees. remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. add water to dish to 1-inch depth;cover with foil. bake 1 hour or until garlic is tender, basting occasionally. remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. add remaining ingredients; process until smooth. chill. garnish with chopped fresh chives and red pepper, if desired. serve with vegetable dippers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook macaroni, drain. in saucepan melt butter, stir in flour, salt pepper and add milk and cook, while stirring until thickened and bubbly. stir in 1 cup cheese until melted. combine macaroni and sauce in buttered casserole. sprinkle with remaining cheese and bake in 350 oven for 30 mins. can sprinkle with a little paprika to aid in browning some.","target":"cook beef and onion in dutch oven over medium heat, stirring occasionally; drain well. stir in hot water, uncooked pasta, sauce mix, broccoli, carrots, thyme, salt and pepper. heat to boiling, stirring constantly. reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. stir in parsley. garnish each serving with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook macaroni, drain. in saucepan melt butter, stir in flour, salt pepper and add milk and cook, while stirring until thickened and bubbly. stir in 1 cup cheese until melted. combine macaroni and sauce in buttered casserole. sprinkle with remaining cheese and bake in 350 oven for 30 mins. can sprinkle with a little paprika to aid in browning some.","target":"in a large saucepan over medium heat, heat the olive oil and add the flour, stirring until thick paste. gradually add the rice milk, and cook, stirring every now and then, until the mixture begins to thicken, about 3-4 minutes. add the rest of the ingredients and stir, until the cheese is melted and the sauce is smooth. stir in the cooked noodles and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook macaroni, drain. in saucepan melt butter, stir in flour, salt pepper and add milk and cook, while stirring until thickened and bubbly. stir in 1 cup cheese until melted. combine macaroni and sauce in buttered casserole. sprinkle with remaining cheese and bake in 350 oven for 30 mins. can sprinkle with a little paprika to aid in browning some.","target":"cook bacon in a large nonstick skillet over medium heat until crisp. remove bacon from pan, crumble. increase heat to medium-high. add butter and oil to drippings in pan; swirl to coat. add onion; saute for 5 minutes; stirring occasionally. add garlic; saute for 30 seconds, stirring constantly. add flour, and saute 1 minutes, stirring frequently. sir in mustard. gradually add 1 c milk, stirring constantly with a whisk, and bring to a boil. cook for 3 minutes or until slightly thickened. remove from heat. let stand 5 minutes. add cheese, salt, and pepper, stirring with a whisk until smooth. place pan over low heat. stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. add cheddar cheese; mix well. add macaroni and stir until coated. transfer to a greased 2 1\/2 quart baking dish. top with bread crumbs. bake, uncovered, at 350 for 25-30 minutes or until heated through. sprinkle with paprika if desired.","target":"cook beef and onion in dutch oven over medium heat, stirring occasionally; drain well. stir in hot water, uncooked pasta, sauce mix, broccoli, carrots, thyme, salt and pepper. heat to boiling, stirring constantly. reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. stir in parsley. garnish each serving with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: alternate layers of macaroni, cheddar, and cottage cheese in a greased 2-quart baking dish; beginning with macaroni and ending with cheddar. melt 1\/4 cup butter; stir in flour to make a smooth mixture. blend in milk gradually. heat to boiling; stirring constantly. cook until thickened about 2 mins. add salt and pepper. pour over macaroni and cheese. bake at 375 degrees for 30-35 minutes.","target":"cook beef and onion in dutch oven over medium heat, stirring occasionally; drain well. stir in hot water, uncooked pasta, sauce mix, broccoli, carrots, thyme, salt and pepper. heat to boiling, stirring constantly. reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. stir in parsley. garnish each serving with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"combine cream cheese, sugar and vanilla. mash 3\/4 cup of strawberries and add to the cream cheese mixture. combine the cool whip and confectioners sugar and fold into the cream cheese mixture. put into a pie shell and top with the remaining strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"in a bowl combine flour and confectioners sugar, cut in butter until crumbly. press onto bottom and sides of a ungreased 9 inch pan. bake at 350°f for 22 minutes or until edges are golden brown. cool on wire rack. in a saucepan,combine sugar and cornstarch. stir in water until smooth, then stir in corn syrup. bring to a boil. cook and stir for 2 minutes or until thick. remove from heat.stir in gelatin and vanilla until gelatin is dissolved. cool to room temp,about 30 minutes. add raspberries, stirring gently to coat. spoon into crust. refrigerate until set, about 3 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"preheat oven to 350 degrees. grease a 13x9 inch pan. cream the butter with sugar until fluffy in a large bowl. beat in eggs, one at a time. stir in the extracts. blend in the flour. pour half the batter into the pan. top with the pie filling. gently spread remaining batter over the pie filling. bake until golden and firm to the touch, about 35 minutes. cool slightly, then cut into squares. serve with ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"for the crust, melt the 1\/2 cup of chocolate pieces and 5 tablespoons of butter. remove from heat and stir in the 3\/4 cup oats, 3\/4 cup flour, and 1\/4 cup brown sugar. press firmly onto the bottom and sides of a greased 10 inch pie place. bake at 350 degrees for 10 minutes. combine pie filling, cherries and almond extract. pour into the baked crust. mix the 1\/2 cup flour, 2 tablespoons brown sugar and 2 tablespoons oats. cut in the 3 tablespoons butter to form coarse crumbs. stir in the 1\/4 cup chocolate pieces. sprinkle over filling. bake at 350 degrees for 35 minutes. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"preheat oven to 450 degrees f. mix together flour, 2 tablespoons sugar, milk, salt and oil. press mixture into a 9-inch pie plate. bake for 10 minutes. set crust aside to cool. in a sauce pan, heat 1 cup sugar, corn syrup, cornstarch and water until clear and thickened. stir in strawberry gelatin, cool. fold strawberries into the cooled gelatin mixture. pour into crust and chill for at least 2 hours. cut into wedges and serve. great with whipped cream. refridgerate leftovers (if there any)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"mix first 5 ingredients. roll out dough. spread drained cherries onto dough. sprinkle with sugar. roll up and wrap loosely in a clean cloth (plain cotton muslin will do) and pin together. carefully place in boiling water and boil for at least 30 minutes. (dough will be a bit slimy, not flaky, for obvious reasons.) serve in a bowl with milk (can add a sprinkle of nutmeg and sugar if desired). can be eaten hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"bring first 3 ingredients to boiling point. mix clear jell and the 1 quart water together. add to the near boiling ingredients in 8-quart kettle. bring again to boiling point. remove from heat and add karo syrup. mix jello and kool-aid together and add to kettle. put cherries in last. ladle the mixture into 7 quart hot, sterile jars. leave 1\/2 inch headspace. seal the jars. process in a boiling water bath for 10 minutes. remove from water bath and place on kitchen towels on counter top to cool. when you're sure the jar is sealed, tighten the rings. make sure the rim is clean before putting the lid on and reprocess. or you could pour the pie filling into a freezer container and put in your freezer and use first."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"line a 9\" pie pan with pastry and set aside. preheat the oven to 400°. in a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt. sprinkle half the mixture in the bottom of the pastry shell and top with the cherries. sprinkle the remainder of the sugar mixture over the cherries and dot with the butter. top with a lattice designed or other decorative top crust. bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center. cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"for the crust, mix the melted butter, flour and sugar. press into a 9 inch pie plate. pour pie filling of choice over crust. for the topping, combine 1\/2 cup sugar, egg, milk, and flour in a bowl. pour over pie filling. bake at 350 degrees fahrenheit for 45 to 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"to make pie shell;grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. press thinly into a pie plate (from center to the outside rim) to form the shell. to make binder;blend all ingredients in food processor or blender until well mixed. fruit filling;cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. decorate with approximately 1\/2 pint of quartered strawberries. cover with plastic wrap and refrigerate until well chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"preheat oven to 350 degrees. mix all but cherries together. fold in cherries and pour into a 13 x 9 baking dish. bake at 350 for 30 minutes until fork inserted in the center comes out clean. note: you can honestly use whatever berries you have in season at the time. my great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"combine sugar, cornstarch and salt. combine cherry juice, food coloring, almond extract and lemon juice. add to dry ingredients, mixing well. add cherries and mix well again. add butter and let stand for 15 minutes. pour into pie crust and finish top with lattice work pie crust. bake 50-55 minutes at 400 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"cream the following ingredients together:. crisco, butter or margarine, sugar, vanilla and eggs. after creaming above, add: flour, baking powder and salt. save 1 1\/2 cups batter and spread the remaining in a greased cookie sheet. spread cherry pie filling over batter and drop remaining batter on top of cherries. bake at 350 for 30-35 minutes. take it out of oven and drizzle glaze over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"crust: mix ingredients and press into deep dish pie pan with the back of a spoon or your fingers. bake at 400 degrees on lower shelf for 15-20 min or until slightly brown. prick with a fork before baking to prevent shrinking. while crust is baking make the glaze: mix sugar and cornstarch, add water and karo and cook on stovetop until clear. add jello, stir and cool. when the crust and glaze are cool, arrange strawberries in the pie shell with points up. pour glaze over berries, being sure to coat the tops of each. refrigerate several hours. top with whipped topping and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"pastry: mix all together. grease the pie tin. put pastry in tin. go all the way up the sides too. bake 15 minutes 350 degrees. filling: mix together sugar and cornstarch. add to cherry juice cook together when thickened fold in cherries and extract. topping: blend topping together until crumbly. put filling in pastry shell. spread topping over filling bake 20 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"preheat the oven to 425 degrees. for the crust: combine flour and salt in a food processor. slowly add cubes of chilled butter. slowly add ice water until the dough forms a ball. roll out the dough for the pie crust bottom and place in a pie pan. there is enough dough to make a lattice or rustic top crust. for the filling: mix cherries, sugar, water, and flour in a bowl. pour into pie pan on top of bottom crust. make lattice or rustic top crust and place on top of filling. bake at 425 degrees for 20 minutes. then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"crust: mix first four ingredients well. press into a 9x13 pan. bake at 350 degrees for 15-20 minutes until light brown. filling: mix 1 1\/2 cups sugar, cornstartch, salt and water in a saucepan. stir and bring to a boil until mixture is white and clear. then add strawberry jello into hot mixture. let cool. add fresh strawberries, pour into deep dish. refrigerate until set. serve with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ingredients for filling. place in pastry-lined pie pan. put top crust on. cut vent slits in top crust, and flute edges. brush with milk and sprinkle with sugar. bake at 425°f for 25 minutes, reduce heat to 350°f and bake for 25-30 minutes more. tip: put sugar, flour and cinnamon in a large zip-loc bag. add the cherries and toss to coat. this coats them more even than doing it in a bowl and the filling is firmer.","target":"preheat oven to 350. grease a 9x13 casserole dish. in a mixing bowl, cream butter and sugar, then add eggs and vanilla. beat well to mix. add flour and salt, mixing well. spread half of the batter into the greased casserole dish, spoon the pie filling over the batter and spread evenly. randomly drop tablespoons of remaining batter over the pie filling. bake for 40 min or until a toothpick comes out clean. meanwhile, mix powdered sugar, almond extract and milk until smooth. when bars come out of the oven, drizzle the glaze evenly over the bars and cool. cut into 16 bars and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine water and beans inches. medium saucepan and bring to boil over medium high heat. reduce heat and simmer until tender, about 1 hour. heat oil in large skillet over med-high heat. add onion, green pepper, and garlic. saute until tender. transfer to dutch oven and set aside. add pork and beef to same skillet. brown well. stir into vegetables in dutch oven. add beans and their liquid along with tomatoes and seasonings. mix well, cover and simmer 1 hour. add wine and cook, uncovered, 30 minutes. season with salt and pepper. if mixture is too liquid, stir in some of the tortilla flour paste to thicken.","target":"in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix water, lemon pepper and cumin seed in large saucepan and heat to a boil. add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes. remove chicken from pot and cut into 1 inch pieces. add chicken back to liquid in saucepan. heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken. stir in corn, green chilies, ground cumin and lime juice and heat to a boil. add beans and cook until thoroughly heated. to serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.","target":"in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine water, lemon pepper and cumin seed in a large saucepan or stock pot and bring to a boil. add chicken breast reduce heat and simmer until chicken is tender. cook clove of garlic in a pan sprayed with pam cooking spray for about a minute. add cumin, garlic, onions, corn, chiles, lime juice and beans. simmer 15- 30 minutes. to serve, put tortilla chips in bottom of a bowl, cover with cheese and pour the chili on top.","target":"in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: brown the beef over medium heat, drain the grease. return beef to pan, over medium heat. add all other ingredients except parmesan. cook 5 minutes stirring occasionaly. reduce heat. cover and simmer 30 minutes. remove from heat, add parmesan and stir. serve by the bowlfull or on italian rolls. sprinkle with additional parmesan to taste. number of servings will depend on whether you are making sandwiches or serving bowlfulls.","target":"in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak beans in 1\/4 of the water overnight. pour off water and 3\/4 of the water, fresh. bring to a boil. simmer with lid ajar for about 1.5 hours. set aside. put 1\/2 of oil in the bottom of your large pot. add onions, garlic, jalapenos and poblanos. cook til onions are clear. set aside with beans. put the other 1\/2 of the oil in the bottom of your large pot and add the ground chicken. cook til done. return beans and all to the pot with chicken. add chicken broth, beer, corn, mushrooms, lime juice and all spices. bring to a boil. add cornmeal and stir well. reduce to a simmer with lid ajar and simmer for 1-2 hours. enjoy.","target":"in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 5 ingredients, mix well. firmly press mixture into a 9 inch springform pan. combine 3\/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside. beat cream cheese with an electric mixer until light and fluffy. gradually add 1\/4 cup plus 2 tablespoons sugar, mixing well. add egg, egg yolk, and whipping cream, beating well. add cornstarch and flavorings; beat until smooth. add pumpkin mixture; mix well. pour into prepared pan. bake at 350 degrees for 50-55 minutes. (center may be soft but will firm when chilled) let cool on a wire rack; chill thoroughly. garnish with whipped cream, if desired.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: first start by preparing your crust: preheat your oven to 350 degrees. combine cracker crumbs,pecans,sugar and ginger. add butter. stir until well coated. press,mixture evenly over bottom and sides of a 9\" pie plate. bake 8 to 10 minutes, and then cool on a wire rack. to prepare the filling, combine brown sugar and cream cheese, beating until light and fluffy. beat in the rest of the ingredients in order listed above,adding the eggs last, putting them in one at a time. cover filling and refrigerate overnight. bring to room temperature before filling pie shell. pour into pie shell, and bake for 55 to 60 minutes and use toothpick test for exact timing. cool on a wire rack. top with whipped cream and pecan halves if you wish!","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. wrap the outside of a 9 inch springform pan with tin foil. mix crumbs, butter and sugar in a bowl. press mixture on the bottom and up the sides of the pan. bake 5 minutes, remove from oven. with a mixer combine cream cheese and sugar. add pumpkin, eggs, vanilla and spices. pour into crust and bake for 1 hr and 5 minutes until center is set. cool on a rack and refrigerate for 6 hrs or overnight. run a spatula around the edge of pan, remove sides. garnish with pecan halves.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended. add eggs; mix until blended. pour into pie crust. bake at 350 f for 40 minutes or until center is almost set. cool refrigerate 3 hours or overnight.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for crust, mix graham cracker crumbs, butter, 3 tsp sugar and press into a 9\" springform pan. beat cream cheese until fluffy. mix in sugar, then eggs one at a time, then pumpkin, then lemon juice. stir in pumpkin spice and heavy cream. pour into the pan. bake 15 minutes at 450 degrees. reduce heat to 325 degrees and bake for 45 minutes. turn off oven and allow the cake to cool in the oven. chill overnight.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees f. lightly grease muffin pan, or use paper muffin cups to avoid sticking. mix spice cake, pumpkin, chocolate chips, walnuts, and water in a large mixing bowl. fill cups to the brim for large muffins, fill half-way for smaller ones. bake for 25-35 minutes, depending on size. spread icing over the tops when they have cooled.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the crust: mix crumbs with 1 tablespoon sugar and the melted butter until blended. press onto bottom of 8 or 9 inch springform pan; chill. for the filling: beat cream cheese and 3\/4 cup sugar until well blended. beat in pumpkin, spices and salt. add eggs one at a time, beating well after each. pour into prepared crust. bake in preheated 350 degree oven 50 minutes. remove cake; raise oven temperature to 400 degrees. mix well sour cream, remaining 1\/4 cup sugar and the vanilla and spread over filling. bake 8 minutes. cool cake on rack. remove sides of pan; chill cake. serving suggestion: before serving, top with whipped cream and sprinkle with toasted, sliced almonds.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350°f (remember to lower if you're using a dark pan!). prepare 3 dozen muffin cups, and set aside. combine cake mix, pumpkin, water, eggs, cinnamon, nutmeg, allspice, and baking soda in a large mixing bowl. mix with an electric mixer for about 3 minutes or until the batter looks thick and well blended. fold in chocolate chips! spoon batter into the previously prepared muffin cups so that they are about 3\/4 of the way full. pop into the oven and leave there for 17-20 minutes until the cakes are lightly brown and springy when gently pressed. remove from oven and allow to cool for ten minutes or else as long as you can wait. eat and enjoy!","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan. beat together the cream and cottage cheese. beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind. after mixed well, pour over graham cracker crust and sprinkle with remaining crumbs. bake in a preheated 300 degree oven for 45 minutes. turn off heat and open oven door. leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare crust as follows. mix crumbs, ground walnuts, and melted butter together. press evenly into bottom and 1 inch up side of 9-inch springform pan. bake in preheated 350 degree oven for about 8 minutes, or until light brown. cool on wire rack. prepare filling as follows. beat softened cream cheese and sugar until blended well. add eggs and pumpkin and beat until blended. add spices and grated lemon peel and mix well. pour into crust and bake about 1 hour 15 minutes or until cheesecake is set. cool on wire rack until room tempurature then chill 3-4 hours in refrigerator. remove side of pan. garnish with whip cream, walnut halves, and lemon slices, if desired.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. crust: in a small bowl, mix together graham wafer crumbs and melted butter. press firmly into the bottom of a 9-inch springform pan. bake at 350 for 8-10 minutes. filling: in a large bowl, mix together cream cheese and sugars. add eggs one at a time, beating well after each egg is added. beat until light and fluffy. stir in cream, spices and pumpkin. pour into graham wafer crust. bake at 350f for 1 hour.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-in spring form pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours. while cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form. use star tip of decorator and star whipped topping around edges of cooled cheesecake. serve the rest on the side.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. for crust: in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-inch springform pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: directions:. preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8\" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8\" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325º. crust:. grease 9 inch pie pan. combine crumbs, butter, cinnamon, sugar and nuts. line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling. filling:. beat cream cheese until fluffy. gradually add sugar. add eggs, one at a time, beating well after each addition. gradually add flour, pumpkin and pumpkin pie spice. blend well and stir in nuts. pour into crust-lined pan. bake for 1 hour 45 minutes or until center feels firm when touched.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f (175°c). beat together the cream cheese and the sugar, add the pumpkin puree and the spices. beat in the eggs one at a time. add salt. beat until creamy. pour the batter evenly into the two pastry shells. bake at 350°f (175°c) for 50 minutes or until the knife inserted in the center comes out clean. let cool then top with whipped topping, if desired.","target":"heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1\/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake layers according to pkg directions. in small bowl, combine pudding mix, topping mixes, and milk. beat with electric mixer at medium speed until stiff, about 2-3 minutes. place one cake layer, flat side down, on serving plate. with pudding mixture, make a ring about 1\/2 in high and 1 in wide on top of cake layer. place half of cherry pie filling in center of cake. place second cake on top, flat side down. repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake. frost sides of cake with pudding mixture. refrigerate until serving.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cake mix, pie filling,and eggs. spread in a greased and floured 9 x 13 baking pan. bake in a preheated 350 degree oven for 20 to 30 minutes or until a toothpick inserted in cake comes out clean. cool and frost.to make frosting: place sugar, margarine and milk in a saucepan over medium heat. bring to a boil for one minute. add chocolate chips. allow to melt. pour immediately over cake. allow to cool.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degree oven. lightly grease a 13 x 9 pan, i use cooking spray. place cherries in pan. in a large bowl combine brownie mix, water, egg and oil. mix until well combined. spread over the cherries. bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs. serve warm with vanilla ice cream or whipped cream or cool whip.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. reserve chocolate syrup packet from brownie mix for topping. in large bowl, combine brownie mix, oats and walnuts; mix well. add butter, stir until mix is moistened. (mixture will be dry.). spoon pie filling evenly into ungreased 9 or 8 inch square baking dish. sprinkle brownie mixture over pie filling. bake at 350 for 30 to 40 minutes or until edges are bubbly. cool 45 minutes. to serve, spoon into bowls. top each serving with ice cream; drizzle with chocolate syrup from packet. garnish with mint sprigs.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the first 4 ingredients together. stir in dried cherries. scoop a heaping spoonful onto cookies sheet lined with parchment paper. bake in a preheated 350 degree oven for 10 minutes. drizzle chocolates over cookies if wanted. cool and store in a air tight container if you don`t eat them all! ;).","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. combine cake ingredients (mix, eggs, water, oil, and pie filling) using the muffin method (dry on bottom and folding in wet. put into 9 inch cake pans and bake 40-45 minutes until toothpick or knife exits cleanly. cake will be very wet, still. cool on a cake rack and frost when cool.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine the wet ingredients,( just use the liquid from the pie filling) and add water and oil. to those ingredients. then mix in cake mix. beat at low speed for 1 minute; then beat at 1 minute on medium speed. fold in cherries. pour into 9 x 13 inch greased and floured cake pan. bake at 350 degrees for 25-30 minutes or until cake is set. while cake is in the oven, combine sugar, brown sugar, butter and milk in a large saucepan. bring to boil, then boil for 1 minute, stirring constantly, until sugar is dissolved. remove from heat and add chocolate chips and vanilla. stir with a wire whisk until chips are melted and frosting is smooth. pour over warm cake and spread to cover. cool on wire rack before serving.","target":"preheat oven to 375°f grease 12 muffin pan cups or line with paper liners. in large bowl, combine flour, 1 3\/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. stir in cherries. in small bowl, combine milk, oil, and egg until well blended. add liquid ingredients to dry ingredients; stir just until moistened. spoon batter into prepared muffin cups until full. sprinkle with remaining 1\/4 cup chocolate morsels. bake 18 to 20 minutes, or until muffins are golden. cool in pan 10 minutes. remove from pan; serve warm or cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. test with a fork. remove. when cooled, tear into thin strips or cut into a 1\/2-inch cubes. refrigerate. in a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. drain, cut into 1-inch lengths and refrigerate. in a small bowl, thoroughly mix together the vinaigrette ingredients. taste for seasoning. arrange the agar-agar in a shallow platter. toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. garnish with a sprig of coriander and the toasted sesame seeds.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat egg and milk together. peel eggplant and cut into sticks about 1\/4-inch thick. sprinkle with salt and pepper, then roll in flour. dip in egg and milk mixture; roll in crumbs. deep fry (about 380 degrees) until golden brown. drain on paper towels and serve immediately. serves 6.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375*. slice eggplant very thin, no more than 1\/4\". salt slices lightly and let them stand about 10 minutes. then pat dry with paper towels. beat the egg with milk in one bowl, combine wheat germ and herbs in another. dip the eggplant slices in liquid, then dredge in wheat germ. bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350*. combine all ingreients in a large mixer bowl. beat at medium speed for 4 minutes. pour into a greased and floured tube or bundt pan. bake for 50-55 minutes or until cake pulls from side of pan (do not underbake). cool 15 minutes in pan and then remove and cool completely on wire rack. for mellowing of flavors, cover and store overnight. sprinkle with confectioners' sugar before serving, if desired.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour. drain well and pat dry. dip in egg or egg substitute and roll in cracker crumbs. fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through. remove, drain on paper towel. on bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives. drizzle with italian dressing, replace bun tops.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut eggplants lengthwise into halves. cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1\/2-inch wall on side and bottom of each shell; reserve shells. cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes. add remaining ingredients except reserved shells and cheese. cover and cook over low heat 10 minutes. place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells. sprinkle cheese over filled shells. bake, uncovered, at 350°f until eggplant is tender, about 30 to 40 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut eggplant in half length-wise. carefully scoop out flesh leaving ½-inch on bottom and sides. chop up flesh and place into a colander in sink; toss with ¼ c salt. top with a heavy bowl or pot and let stand for 30 minutes. after ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well. heat large skillet or pot; add oil. over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often. add peppers, eggplant, zucchini, and mushrooms. cook 5-10 minutes over medium heat. drain mixture. add bread crumbs and cheesel mix thoroughly. fill each eggplant half with mixture. optional: top with additional grated cheese. bake at 350° for 25 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often. in covered blender or food processor, blend eggplant mixture till smooth. in medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper. stir until thoroughly mixed. cover; chill until serving time, at least 2 hours. serve with pita bread wedges.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oil in pan on medium till a splash of water sizzles on it. put everything in a giant freezer ziploc bag except the eggplant, oil and eggs. skake it up well. lightly beat eggs in a bowl. dip eggplant slices in egg and add to bag about 3-4 at a time. shake them up good. place battered slices in hot oil. flip after 2 minutes. remove when browned on both sides, about 4 minutes total. continue until all slices are done. i always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 2 ingredients, stir well. spread evenly over both sides of eggplant slices. combine breadcrumbs, cheese, and italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. place eggplant on a baking sheet coated with cooking spray. bake@ 425 degrees for 12 minutes. turn eggplant over; and bake an additional 12 minutes or until golden.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a shallow bowl, beat the eggs. place the bread crumbs in another bowl. dip the eggplant slices into egg, then coat with the crumbs. place on a greased baking sheet and bake at 350f for 30 minutes or until crispy, cool. on the bottom of each sub roll, layer the lettuce, eggplant, red peppers, cheese, tomatoes, and olives. sprinkle with the salad dressing and top with top half of sub roll.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a dutch over over medium high heat cook the ground beef, breaking it up as it cooks. drain off fat. add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper. cook for 10 minutes, stirring often. add the stock, tomatoes, tomato puree and bring to a boil. cover and reduce heat to a simmer, cooking for 30 minutes. stir in the pasta and cook for another 15 minutes. to serve ladle into bowls and offer yogurt and parsley at the table.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel and cut eggplant into 3 x 1\/2 inch sticks. soak in ice water a half hour. mix breadcrumbs, salt and pepper. dip eggplant into combined egg and milk, then inches. crumbs; chill 30 minutes. heat oil to 350°f at a depth of 1 inch in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes. drain on paper towels. serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel eggplant, if desired. slice lengthwise or crosswise, about 1\/4\" thick. salt heavily and allow to stand 30 minutes. rinse well several times and drain. preheat oven to 400*. lightly brush cookie sheet with olive oil. mix bread crumbs and parmesan. dip eggplant slices first in egg then in crumbs, coating well. plce on prepared cookie sheet, then drizzle with olive oil. bake 15-20 minutes, turn, and bake 15 minutes longer or until brown. spoon a dab of marinara sauce and a bit of provolone cheese on each slice. return to oven to melt cheese.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large saucepan of salted water to the boil. remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes. drain off the water and leave to cool. squeeze any excess liquid from the eggplants and chop finely. place in a bowl, add the basil, crushed garlic, pecorino, egg and a large pinch of salt. mix thoroughly. add enough breadcrumbs to hold the mix firmly. form the mixture into walnut sized balls and roll in breadcrumbs. heat plenty of corn oil in a deep pan. fry the eggplant balls in batches so that they have enough room to move about in the oil. they should be golden-brown after about 5 minutes. leave to dry on paper towels. serve hot or cold.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes. add the eggplant and tomatoes. cover and simmer for 10 minutes. add the stock or broth, thyme and rosemary. simmer for 20 minutes. add the pasta and heat through.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel egg plant, cut into 2 inch cubes. boil in salted water until tender. add cheese mustard, pepper and paprika to white sauce and cook over hot water until cheese melts. in greased baking dish place layer of eggplant, then layer of ham. pour layer of sauce. make other layers until all ingredients are used. cut tomatoes in half and place on top. sprinkle with bread crumbs. bake 25 to 30 minutes at 350.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f lightly oil baking sheet. sprinkle eggplant rounds with salt and pepper. place flour and eggs in separate shallow bowls. mix breadcrumbs and parmesan cheese in another shallow bowl. coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere. heat 2 tablespoons oil in heavy large skillet over medium-high heat. add 4 eggplant rounds to skillet. cook until golden brown, about 5 minutes per side; transfer to prepared sheet. repeat with remaining oil and eggplant rounds. spread 2 tablespoons ricotta cheese over each round. top each with sauce and mozzarella cheese, dividing equally. bake until rounds are heated through and cheese is melted, about 15 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat your oven's broiler. brush eggplant slices with olive oil, and place them on a baking sheet. cook under the broiler for 10 minutes, don't burn. split the french rolls lengthwise, and toast. in a cup or small bowl, stir together the mayonnaise and garlic. spread this mixture on the toasted bread. fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan. when hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute. add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes. transfer to a bowl and let cool to room temperature. mix all dressing ingredients in a bowl, whisk to blend. pour over cooled eggplant and toss to coat well. to serve, mound on a serving plate and garnish with onions.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scoop out the eggplant meat leaving a 1\/2 inch thick shell. set shells aside and chop the eggplant flesh. heat the oil in a heavy nonstick skillet over medium heat. stir in the garlic and eggplant flesh. cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally. stir in the tomatoes, chives and olives. increase heat to medium high and simmer 5 to 7 minutes. remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup). spoon the filling into the eggplant shells and sprinkle with remaining cheese. bake at 350°f for 35 to 40 minutes or until top is brown and bubbly.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in 3 small bowls: put flour in the 1st, egg and 1\/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1\/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1\/2-3\/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil and butter or margarine in heavy soup pot. add onion and garlic; saute until onion is limp. brown meat in separate skillet, stirring to break it into small pieces. discard excess fat and add meat to onion mixture. add veggies, broth, and seasonings; bring to a boil; cover and simmer 30 minutes or until carrots are tender. add macaroni and parsley; simmer 10 more minutes or until macaroni is tender. serve in heated bowls; garnish with cheese.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut eggplants in half lengthwise, then into 1 inch wedges crosswise. season with salt and pepper. stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. add more oil as needed. remove eggplant from pan. stir-fry green onions, ginger, garlic, and chile for 1 minute. add chicken broth to the pan. in a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. add mixture to the pan and cook for another minute. add eggplant to the pan and toss until the sauce is absorbed. serve over rice. garnish with sesame seeds and cilantro leaves.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat broiler. spray baking sheet lightly with nonstick spray. place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once. remove from oven; cool. cut into bite size pieces. while eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil. heat oil in skillet over medium heat. add garlic and saute 1 minutes. add tomato, basil or italian seasoning, salt, and pepper; cook over low heat for 10 minutes. stir in eggplant and onion; cook 5 minutes. add in pasta and stir well. top with cheeses and pistachio nuts. serve with a robust wine and a salad of greens.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim eggplant slices so they are all the same size. save trimmings and set aside. place slices in oiled shallow baking dish. sprinkle with 1\/2 teaspoon salt and 1\/4 teaspoon pepper. broil eggplant for 5 minutes or until fork tender. heat the oil and butter in a skillet. add onion and garlic. cook until onion is tender. add tomatoes and chopped eggplant trimmings; cook until mixture is thick. stir in thyme, parsley and bread crumbs. add salt and pepper to taste. spoon onion mixture on top of the broiled eggplant and cover with cheese. bake at 350 degrees until cheese is melted.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. place oil in large skillet. cook eggplant, onion, and garlic for 5 minutes or until eggplant is tender. stir in tomatoes. pour mixture in greased 2 quart casserole. bake 20-25 minutes, until heated through. cook pasta according to package directions. serve eggplant mixture over pasta and sprinkle with mozzarella cheese.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425ºf. pierce the eggplant with a fork all around. roast the eggplants for about 40 minutes, until soft and mushy. remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl. add sesoning and mash with 3 tablespoons of the butter. in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs. dot with remaining 2 tablespoons butter. blend the half and half with the reserved clam juice with hot sauce if using. taste and add seasonings, if needed. pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy. cover with parmesan cheese. bake at 350ºf for 30 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix eggplant with egg, then coat with breadcrumbs. fry until golden brown. set aside. add 1\/8 tsp pepper and 2\/3 tsp iodized fine salt (or 2 tsp iodized rock salt) to 1\/2 cup spaghetti sauce. arrange 8 eggplant slices in baking dish (8\"x8\"). pour sauce over eggplants and top with half of cheese and bell peppers. repeat procedure using the remaining ingredients. bake in a preheated oven at 350ºf for 25 minutes. let stand for 5 minutes before serving.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. in 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside. cut eggplants in half lengthwise. remove and cube pulp, leaving 1\/4-inch shell. in skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. cook over medium heat until tender (5 minutes). in seperate bowl combine cooked vegetables, bread crumbs, parmesan cheese, basil, salt and pepper. place eggplant shells in 13x9 baking pan. spoon mixture into shells and sprinkle with mozzarella cheese. bake 40-45 minutes until fork tender.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat broiler to high. combine all ingredients for the sauce in a small bowl; set aside. toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. chill until ready to use. saute eggplant in oil over medium-high heat 3 minutes. add to vegetable mixture. brush pitas with oil, season with salt, and broil until lightly toasted on both sides. assemble by placing each pita on top of a sheet of foil or parchment paper. drizzle 1\/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. wrap foil or paper around pita and serve.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1\/2 inch shell. chop the flesh finely. heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells. top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet. bake in preheated oven for 30 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat broiler. spray cookie sheet with oil. place eggplant cubes on cookie sheet and spray them with oil. broil eggplant until browned, about 5 minutes, flip them and 5 minutes more. in a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. add browned eggplant to sauce and cook for 5 minutes more, stir several times. serve hot with sticky rice.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel eggplant, if you wish. cut into 3\/4\" slices. sprinkle salt on both sides of slices. let stand for 30 minutes; rinse with water and pat dry. in a pie pan, beat egg slightly. in another pan, combine cheese, bread crumbs and parsley. dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture. brush butter over bottom of a shallow, rimmed baking pan. arrange eggplant slices in butter in a single layer. bake uncovered, in a 400 degree oven for 25 minutes; turning once to brown both sides.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400ºf. arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. roast until vegetables are tender, stirring occasionally, about 40 minutes. place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth). toast bread slices. spread 1 tablespoon of eggplant mixture on each bread slice and serve. yields 1 per serving.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: split eggplants in half and scoop out flesh, leaving 1\/4 inch thick sides. drop flesh in boiling water for 5 minutes, remove, drain in colander. repeat with shells, remove and drain, set aside. cook onion, garlic, green pepper and celery in half of the butter until tender. add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. add eggs to above, cook 5 minutes. fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place eggplant on oven tray. bake, uncovered, in moderate oven 180°c about 40 minutes or until soft. remove eggplant and place eggplant in paper bag for 10 minutes. remove and discard eggplant skin, chop flesh. blend or process eggplant with remaining ingredients until smooth. you may need to add more yoghurt depending how smooth or thick you prefer your dip. cover, refrigerate until cold.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook diced eggplant in boiling salted water until tender, about 6-7 minutes. drain. meanwhile, stir milk into soup. blend in egg. add eggplant, onion and stuffing. toss lightly to mix. turn into greased 2 quart baking dish and cover with cheese topper:. finely crush 1\/2 cup stuffing mix and melted butter. sprinkle over casserole. top with 1 cup cheese. bake at 350 for 20 minutes.","target":"preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375f and grease a 13 x 9 casserole dish. saute vegetables in margarine until onion is transparent. in a large mixing bowl, mix bread, cooked vegetables and seasonings. add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist. place dressing in prepared baking dish. bake until thoroughly heated and lightly browned; about 1\/2 hour.","target":"peel and cut whole bag of potatoes. boil until soft, drain and mash until almost smooth. (you may use milk and butter if you wish). while potatoes are boiling, fry sausage. chopping into small pieces. (like ground hamburger with tacos). add cooked sausage into mashed potatoes,stir til mixed evenly. slowly add poultry seasoning. and add salt to taste. let cool slightly and use to stuff your favorite bird."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover turkey carass with with the 12 cups of water and add the bay leaf. bring to boil, then cook on low for 1 to 2 hours. let cool, remove carass and bay leaf and skim the fat. bring broth to boil and add barley, salt, pepper, poulty seasoning. once barley has been started, cook rice in a separate pot. after barley has cooked for about 40 minutes, add turkey and all remaining veggies. cook an additional 20 minutes. stir in cooked rice. serves a crowd and is even better the second day. freezes great as well.","target":"in a heavy saucepan, heat olive oil over medium-high heat. reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes. add corn, turkey, salt and pepper and the chicken stock then bring to a boil. let the soup simmer uncovered for 10 to 15 minutes. season with salt and pepper. before serving squeeze in the juice of a lemon. leftover rice may be substituted for the corn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain the pineapple, reserving 1\/4 cup of the juice and set the pineapple aside. in a bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt, and pineapple juice. crumble the turkey over the mixture and mix well, but do not overmix. grill, covered, over medium heat for 3 minutes on each side. brush with teriyaki sauce. grill 4-6 minutes longer on each side or until meat is no longer pink. grill pineapple slices for 2 minutes on each side, basting with teriyaki sauce. serve on buns and top each burger with a pineapple slice.","target":"puree the onions, garlic, ginger, curry powder, flour and 1\/2 cup of the broth until smooth. in a large saucepan, combine pureed mixture and all remaining ingredients except turkey or chicken. cook, stirring often, till thickened. add the meat and heat gently. serve with white rice and small dishes of raisins, peanuts, chutney, coconut, bacon, green onions, etc. this freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients. form into patties. cook 15 to 20 minute depending on the cooking method you are using. flip half way through. options: cheese (your preference, plum sauce, tomato, onion etc. serve on your choice of bun or bread. ***you may have to add more breadcrumbs depending on the amount of juice in the crushed pineapple.","target":"puree the onions, garlic, ginger, curry powder, flour and 1\/2 cup of the broth until smooth. in a large saucepan, combine pureed mixture and all remaining ingredients except turkey or chicken. cook, stirring often, till thickened. add the meat and heat gently. serve with white rice and small dishes of raisins, peanuts, chutney, coconut, bacon, green onions, etc. this freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees f. mix syrup,mustard, wine and margerine together in a pot. bring to a boil; reduce heat and simmer 15 minutes until sauce is reduced by 1\/2 cup. stuff the turkey with your favorite recipe and refrigerate any leftover stuffing. rub the turkey with margerine and sprinkle with salt and pepper. pour 1\/2 cup water in the roast pan with the turkey. bake for about 3 hours or until thermometer reads 180 degrees, brushing with glaze often. cook remainig stuffing the last 30 mintues of roasting time.","target":"in a small bowl blend honey, grapefruit juice and mustard. arrange steaks on foil-lined, shallow broiler pan. brush steaks lightly with honey mixture. broil 6 inches from heat source, 6 minutes. turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork. meanwhile, heat remaining honey mixture over low heat in medium saucepan. stir grapefruit sections just before serving; heat 1 minute. spoon sauce over steaks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375. in a saucepan melt the stick of butter and the chocolate. add a cup of sugar. beat two eggs in a separate bowl. take the chocolate mixture off of the stove and mix two tablespoons or so of the chocolate to the eggs to temper them. now you can add the eggs to the chocolate without fear of them scrambling! pour into a pie shell and bake at 375 for 20-25 minutes.","target":"chop nuts. butter a 9 x 9 x 2-inch pan. combine sugar, milk, salt, chocolate and corn syrup in heavy saucepan. cook and stir over low heat until sugar dissolves. then cook slowly, stirring frequently to soft ball stage (238 degrees). remove from heat. add butter; cool without stirring to 110 degrees or to lukewarm. add vanilla. place in large bowl. beat until no longer shiny and mixture will hold shape. beat in nuts. one cup miniature marshmallows may be added before turning into pan. turn at once into pan. cool, cut in squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"in a large bowl beat margarine and shortening until fluffy. stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. beat until thoroughly combined then stir in remaining half of flour. cover and chill for 3 hours. once dough has chilled preheat oven to 375 degrees. roll chilled dough onto a lightly floured surface to 1\/8\" thick and cut into 3\" rectangles. divide the chocolate candy bar into small rectangles and place one piece on each piece of dough. fold an edge over the chocolate and seal the edges with the tines of a fork. place 1\" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm. cool on the baking sheet for 1 minute before transferring to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake as directed on box and pour into a greased and floured 13 x 9 pan. place spoonfuls of lemon pie filling in blobs over batter. bake as directed on box. cake batter covers blobs to create pockets of lemon filling inside. let cool completely. mix together frosting and cool whip and spread on cake. keep refrigerated.","target":"in a large bowl beat margarine and shortening until fluffy. stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. beat until thoroughly combined then stir in remaining half of flour. cover and chill for 3 hours. once dough has chilled preheat oven to 375 degrees. roll chilled dough onto a lightly floured surface to 1\/8\" thick and cut into 3\" rectangles. divide the chocolate candy bar into small rectangles and place one piece on each piece of dough. fold an edge over the chocolate and seal the edges with the tines of a fork. place 1\" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm. cool on the baking sheet for 1 minute before transferring to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: separate eggs. whisk egg yolks to blend. add condensed milk, lemon juice and lemon extract. whisk well to blend. pour mixture into pie crust. whip egg whites and cream of tarter to form merangue. add sugar at the end - whip thoroughly. place merangue on top - spread evenly. bake 350 for 8-10 minutes until merangue is browned.","target":"in a large bowl beat margarine and shortening until fluffy. stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. beat until thoroughly combined then stir in remaining half of flour. cover and chill for 3 hours. once dough has chilled preheat oven to 375 degrees. roll chilled dough onto a lightly floured surface to 1\/8\" thick and cut into 3\" rectangles. divide the chocolate candy bar into small rectangles and place one piece on each piece of dough. fold an edge over the chocolate and seal the edges with the tines of a fork. place 1\" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm. cool on the baking sheet for 1 minute before transferring to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: yolks ,save 2 whites for frosting ( use all 4 makes it high). mix all together in double boiler then add boiling water,temper 1st or will scramble eggs cook until thick it says bake and frost. im guessing that you put meringue on then bake, 450 5 minutes says sufficient for 2 pies 1 guessing 1 good one.","target":"in a large bowl beat margarine and shortening until fluffy. stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. beat until thoroughly combined then stir in remaining half of flour. cover and chill for 3 hours. once dough has chilled preheat oven to 375 degrees. roll chilled dough onto a lightly floured surface to 1\/8\" thick and cut into 3\" rectangles. divide the chocolate candy bar into small rectangles and place one piece on each piece of dough. fold an edge over the chocolate and seal the edges with the tines of a fork. place 1\" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm. cool on the baking sheet for 1 minute before transferring to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all the dry ingredients in a 4-cup container. mix to blend the ingredients thoroughly. store tightly covered at room temperature up to 3 months. to use: dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. have oil piping hot in heavy skillet. brown pieces skin-side down for 4 to 6 minutes. use medium high heat. turn and brown underside of pieces a few minutes. transfer to an oiled or pam-sprayed 9x13x2-inch pan. cover pan with foil, sealing it on only 3 sides of pan. bake at 350 degrees for about 45 to 50 minutes. remove foil. bake another 5 minutes just to crisp the coating. serves 4.","target":"in a large bowl add flour, pepper, seasoned salt and garlic powder. with hand mix ingredients. place peanut oil in large skillet and heat at low heat. flour chicken parts with mixture from bowl and place them in skillet. brown chicken on each side. cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. be sure to turn chicken on each side in order for it to cook thoroughly. five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. comments: serve with collard greens, potato salad, macaroni and cheese, hot rolls and ice tea."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: if frozen, thaw chicken breasts. place saltines in a container (preferably a zip-loc type bag) and crush using either a pestle, rolling pin or mallet. add flour, potato flakes, black pepper, garam masala and salt to the crushed saltines. add vegetable oil to frying pan and heat on medium to medium high. break egg onto dish or bowl and whisk vigorously for a few moments. pat chicken breasts with a towel to remove excess moisture. dredge chicken breasts in egg and then place in bag with saltine mixture. shake vigorously until covered and remove from bag. set aside and repeat for all other chicken breasts. fry for 3-5 minutes per side. serve immediately.","target":"in a large bowl add flour, pepper, seasoned salt and garlic powder. with hand mix ingredients. place peanut oil in large skillet and heat at low heat. flour chicken parts with mixture from bowl and place them in skillet. brown chicken on each side. cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. be sure to turn chicken on each side in order for it to cook thoroughly. five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. comments: serve with collard greens, potato salad, macaroni and cheese, hot rolls and ice tea."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large frying pan at medium-high heat, melt butter. add celery and cook 5 to 10 minutes, stirring frequently. add onions and pea pods and cook for 5 to 10 minutes, stirring frequently. add mushrooms and cook 5 to 10 minutes longer until mushrooms are browned. add water chestnuts, shrimp and soy sauce. mix well. serve when shrimp is heated.","target":"shrimp preparation: defrost shrimp, and remove tails. place shrimp in a bowl, and add 2 tablespoons of olive oil, 1 tablespoon of chopped garlic, 1\/2 teaspoon of salt, 1\/2 teaspoon of pepper, 1\/4 teaspoon of chili powder and lime juice. set aside. stir fry: in large frying pan or wok, heat remaining olive oil and butter. add all of the remaining ingredients (except shrimp). cook on med high until vegetables are cooked, but crisp to the bite. add shrimp mixture, and cook for about 3 more minutes (until shrimp is warmed). you do not want to over cook the shrimp! i serve with brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pastry shell, set aside. combine sweet potatoes, brown sugar, half and half, egg, butter, 1\/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. pour into pastry shell. bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. drain pineapple, reserving 1\/2 cup juice. pour reserved juice into small saucepan. add cornstarch, stir until dissolved. cook, stirring constantly, until thickened and translucent. stir in ginger and remaining 1\/2 teaspoon vanilla cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. garnish with whipped cream.","target":"bake the sweet potatoes until they are very soft and oozing. let cool a little. peel and slice into rounds about 1\/2 inch thick in a greased casserole dish. melt the preserves with the butter, brown sugar, ginger and curacao. i keep ginger root in the freezer and grate the frozen knob. pour the hot mixture over the sweet potatoes, turning gently to cover each piece. gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top. cut together crumb topping and sprinkle over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pastry shell; set aside. combine potatoes, sugar, half and half, butter, 1\/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well. pour into pastry shell. bake at 425°f, 25 to 30 minutes; cool. drain pineapple, reserving 1\/2 cup juice. dissolve cornstarch in reserved juice in a saucepan on your stovetop. cook, stirring constantly, until thickened and translucent. add remaining 1\/2 teaspoon vanilla. this will be a topping for the pie. arrange pineapple over pie. spoon topping over fruit.","target":"bake the sweet potatoes until they are very soft and oozing. let cool a little. peel and slice into rounds about 1\/2 inch thick in a greased casserole dish. melt the preserves with the butter, brown sugar, ginger and curacao. i keep ginger root in the freezer and grate the frozen knob. pour the hot mixture over the sweet potatoes, turning gently to cover each piece. gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top. cut together crumb topping and sprinkle over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt margarine in a large skillet over medium heat. dust one chop with flour. then cover chop with egg. give the chop a good coating of cracker crumbs. repeat the process for the rest of the chops. fry chops in melted margarine on medium heat till cooked thoroughly.","target":"stir together flour, seasoned salt and black pepper in a shallow dish. dip pork chops into flour mixture, coating both sides. heat wesson oil in large skillet. cook and stir onion and apple in hot oil until onion is tender. remove from skillet; set aside. cook chops in hot skillet until lightly brown on both sides. remove chops from skillet. drain off fat. stir hunt's ready tomato sauce chunky special, raisins, curry powder, sugar and ground red pepper into skillet. return chops, apple, and onion to skillet. bring to boiling; reduce heat. simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix salt and pepper with the bread crumbs. whip egg lightly, turn the pork chops in egg, then in bread crumbs. heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. cool off the skillet with a little water (very little) and pour drippings over chops. cover and bake in moderate oven, 325° to 350°f, about 45 minutes.","target":"stir together flour, seasoned salt and black pepper in a shallow dish. dip pork chops into flour mixture, coating both sides. heat wesson oil in large skillet. cook and stir onion and apple in hot oil until onion is tender. remove from skillet; set aside. cook chops in hot skillet until lightly brown on both sides. remove chops from skillet. drain off fat. stir hunt's ready tomato sauce chunky special, raisins, curry powder, sugar and ground red pepper into skillet. return chops, apple, and onion to skillet. bring to boiling; reduce heat. simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take a small knife and cut the center of each pork chop making about a 2 inch opening cutting all the way back to the bone. this will form a \"pocket\". set aside. mix stove top, 1 1\/2 cups water and onion together in a medium sized bowl until everything is moist. stuff mixture into the \"pockets\". make sure to leave room for the stuffing to expand. in 11x13-inch baking dish, mix pepper, garlic, oregano and 1\/2 cup water; place chops in dish. cook at 350°f for approximately 45 minutes.","target":"stir together flour, seasoned salt and black pepper in a shallow dish. dip pork chops into flour mixture, coating both sides. heat wesson oil in large skillet. cook and stir onion and apple in hot oil until onion is tender. remove from skillet; set aside. cook chops in hot skillet until lightly brown on both sides. remove chops from skillet. drain off fat. stir hunt's ready tomato sauce chunky special, raisins, curry powder, sugar and ground red pepper into skillet. return chops, apple, and onion to skillet. bring to boiling; reduce heat. simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place onion slices on bottom of crock pot. layer chicken on top. mix orange juice, soy, worcestershire, mustard, garlic, orange zest and pour over chicken. sprinkle with apricots and berries. cover and cook on low for-8 hours until juices run clear. serve over rice.","target":"dissolve taco seasoning into chicken broth. place chicken breasts in crock pot and pour chicken broth over. cover and cook on low for 6-8 hours. with two forks, shred the chicken meat into bite-size pieces. to freeze, place shredded meat into freezer bags with the juices. press out all the air and seal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 f. combine ham with crumbs, milk, eggs, onion, cheese, worcestershire, 1 tsp mustard, sage and pepper. shape into 6 patties. place in shallow baking dish; bake 30 minutes. combine preserves, vinegar and remaining mustard; brush on patties. bake 10 more minutes.","target":"preheat oven to 325 degrees. melt butter over low heat in small casserole dish. add sherry, jam, and apricots. stir until sauce is smooth. add smoked ham to casserole; spoon sauce over ham. cover and bake 30 minutes. baste ham; bake until ham is glazed, 5 to 10 minutes. do not overcook. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: ------crust-----. mix ingredients together and place in pie pan. bake for 8 minutes at 350f degrees. -------filling---------. follow directions on dream whip. mix powdered sugar, cheese, with dream whip refrigerate. when cool, top with cherry pie filling.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly. press lightly in an ungreased rectangular 13x9x2-inch baking pan. in another bowl, beat both pkgs. of cream cheese, 2 eggs, 3\/4 c. sugar and 2 tsp. vanilla extract, until smooth and fluffy. spread over cake mixture. bake until set, 20-25 minutes. mix sour cream, 1\/4 c. sugar, and 1 tbsp. vanilla extract until smooth, spread over cheesecake; cool. spread pie filling over the sour cream mixture. cover and refrigerate at least 8 hrs. serves 16-18. refrigerate any remaining cheesecake. note: this can be made up to 1 day ahead. i like it even better served 1 to 2 days later. the crust will soften up abit more then.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs, sugar and cinnamon. add melted butter and press mixture firmly into a greased 8\" square pan-- make about 1\/4\" thick. chill 45 mins. whip cream cheese until fluffy, gradually add milk, lemon juice and vanilla. blend well. pour over crust and chill 2-3 hours. garnish top with pie filling.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine cracker crumbs and sugar. stir in the butter. press into a greased 8 inch square baking dish and set aside. in a mixing bowl, beat cream cheese and sugar until smooth. beat in eggs and vanilla until blended. pour over crust. bake at 350 degrees for 15 to 20 minutes, or until almost set. cool for 1 hour on wire rack. refrigerate for 8 hours or overnight. spoon cherry pie filling over top.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: separate crescent dough into four rectangles. place on an ungreased baking sheet; seal perforations. spread 1 tablespoon cream cheese onto each rectangle. top each with 1\/4 cup cherry pie filling. bake at 375° for 10-12 minutes or until edges are golden brown. cool for 5 minutes. place frosting in a small microwave safe bowl; heat on high for 15-20 seconds. drizzle over warm pastries. serve warm. refrigerate leftovers.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in processor, place cheeses, onion and liqueur. cover and process till smooth and mixed; spoon into large bowl. chop 3\/4 cup of the cherries. reserve remaining 1\/4 cup cherries and 2 tbsp almonds. stir chopped cherries and remaining cherries into cheese mixture till mixed and mixture is pink. line 3 cup bowl or heart shaped mold with double layer of cheesecloth. sppon cheese micture into mold. cover and refrigerate at leat 1 hour but no longer than 24 hours. unmold mixture onto plate. cut reserved cherries in half. garnish top of cheese mold with halved cherries and reserved almonds. serve with mini toasts. **if using fresh cherries make sure they are pitted.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large mixer bowl, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. stir in lemon juice and vanilla extract. pour into prepared pastry shell. chill 3 hours or until set. top with cherry pie filling before serving. refrigerate leftovers.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400. beat first 4 ingredients until smooth. coat jelly roll pan with spray. cover phyllo with wax paper and damp paper towels to keep moist. place 1 sheet phyllo on pan. coat with cooking spray. sprinkle 1 1\/2 t graham crumbs on top. repeat layering with remaining phyllo spray and crumbs ending with phyllo. spoon cheese mixture in a 3 inch wide strip along 1 long side of dough leaving a 2 inch border on long and short ends. top with pie filling. fold ends and long side over filling. starting with filled long side, roll. place seam side down and coat with spray. bake 25-30 minutes or until golden on top. cool. if desired, sprinkle confectioners sugar on top.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour cherry cola in cooking pot over medium-high heat. cook until cola is reduced to 3 cups, about 45 minutes. add mustard, soy sauce, and hot pepper sauce, butter, egg, salt and pepper into the cooking pot and stir to combine. reduce heat to medium and simmer (about 10 minutes) add in cheeses and stir in until melted serve hot or store. (it is also good cold).","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together crackers, margarine and 6 tablespoons powdered sugar. put in 9x13 in pan and bake at 350 degrees for 4 minutes. remove and cool. mix 3\/4 cup powdered sugar and cream cheese together. add cool whip. put on top of cooled crust. top with cherry pie filling. refrigerate until serving.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, combine graham cracker crumbs, melted butter and 1\/4 cup sugar; press into 9-inch springform pan. freeze for 15 minutes. meanwhile, in a large bowl, beat cream cheese, remaining sugar and vanilla with electric mixer until smooth; set aside. spoon ice cream over crust in springform pan, pressing to form an even layer. evenly spread cream cheese mixture over ice cream. cover and freeze for 5 hours or overnight. freeze serving for 30 minutes before serving. remove cheesecake from freezer and top with cherry pie filling. dip knife or metal spatula in hot water,m then wipe dry and run around edge of cake to loosen., remove ring from pan. arrange cake on chilled serving platter.","target":"in a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. drain well. to make dressing, whisk together merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and dijon mustard. in a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. sprinkle salad with cheese and season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place baking sheet on rack in oven and preheat oven to 450 degrees. toss the chicken with 1\/4 cup barbecue sauce. spread remaining barbecue sauce on pizza crust. spread half of cheese on crust. arrange chicken evenly over crust. sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. transfer pizza to hot baking sheet. bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. let pizza stand 5 minutes before cutting.","target":"sprinkle chicken breasts with 3\/4 teaspoon salt and 1\/4 teaspoon pepper. in large nonstick skillet, heat 2 tablespoons oil over medium heat. saute' bell peppers 5 minutes, or until crisp-tender. add mushrooms, garlic and remaining salt and pepper; cook 3 minutes, or until mushrooms soften. add crushed tomatoes; cook on medium-low heat 5 minutes, or until peppers are soft. transfer vegetables to bowl; keep warm. wipe skillet clean; heat remaining oil to medium high. cook chicken, turning once, 10 to 12 minutes or until internal juices of chicken run clear. serve with your favorite pasta, if desired. spoon vegetables over pasta and place chicken on top. sprinkle generously with parmesan. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place baking sheet on rack in oven and preheat oven to 450 degrees. toss the chicken with 1\/4 cup barbecue sauce. spread remaining barbecue sauce on pizza crust. spread half of cheese on crust. arrange chicken evenly over crust. sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. transfer pizza to hot baking sheet. bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. let pizza stand 5 minutes before cutting.","target":"in a shallow bowl, whisk egg and milk. place potato chips in another shallow bowl. dip chicken in egg mixture, then roll in chips. place in a single layer on a greased baking sheet. bake at 400 degress for 10-15 minutes or until juices run clear. serve with barbecue sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place baking sheet on rack in oven and preheat oven to 450 degrees. toss the chicken with 1\/4 cup barbecue sauce. spread remaining barbecue sauce on pizza crust. spread half of cheese on crust. arrange chicken evenly over crust. sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. transfer pizza to hot baking sheet. bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. let pizza stand 5 minutes before cutting.","target":"preheat oven to 400°f. in a shallow bowl, whisk egg and milk. place crushed potato chips in another bowl. dip chicken into egg mixture then roll in chips. place in a single layer on a greased cookie sheet. bake for 10 to 15 minutes or until juices run clear. serve with barbecue sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place baking sheet on rack in oven and preheat oven to 450 degrees. toss the chicken with 1\/4 cup barbecue sauce. spread remaining barbecue sauce on pizza crust. spread half of cheese on crust. arrange chicken evenly over crust. sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. transfer pizza to hot baking sheet. bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. let pizza stand 5 minutes before cutting.","target":"preheat oven to 425 degrees. mix together yeast, water, sugar and let set for 5 minute. add in olive oil and mix in flour slowly. let dough rise 30 minute. combine all ingredients for sauce and set aside. cook chicken and chop. caramelize onions. roll out dough onto a pizza pan. spread sauce over dough. layer on caramelized onions, peppers, black beans, corn and chicken. top with cheese. bake at 425 for 30 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place baking sheet on rack in oven and preheat oven to 450 degrees. toss the chicken with 1\/4 cup barbecue sauce. spread remaining barbecue sauce on pizza crust. spread half of cheese on crust. arrange chicken evenly over crust. sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. transfer pizza to hot baking sheet. bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. let pizza stand 5 minutes before cutting.","target":"melt butter in large pot over medium heat and add onion and garlic until onion becomes slightly brown and translucent (about 4 min.). add next 7 ingredients; reduce heat and simmer for 20 minutes so that the sauce can thicken. preheat oven to 375°f. rinse and dry chicken. sprinkle with salt and pepper. pour sauce over chicken. about 2-3 cups of it, or however much you prefer. bake covered for 30 minutes then take off the cover for the next 60 minutes or until it is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. strain. cook the mushrooms and second onion in 1 cup water for 10 minutes. add salt and pepper. combine with vegetable broth, add the flour mixed with 1\/4 cup cold water. boil. remove from heat. add sour cream, dill and parsley. add noodles, fine macaroni.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain dried mushrooms after 30 minutes. strain soaking liquid in a paper coffe filter, set aside. in pot, add oil over med-hi heat. add celery, onions, carrot and cook until soft. add fresh mushrooms, cook until slightly brown. add rehydrated mushrooms, soaking liquid, 6 cups of water and bring to a boil. add barley and seasoning, cover and simmer about 45 minutes.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean the mushrooms with a dry brush or a cloth to remove dirt. roughly chop the mushrooms. melt the butter in a large saute pan on medium to high heat; add the mushrooms. cook until mushrooms are 1\/3 of their original size (5-10 minutes depending on your choice of mushroom). add the dashi; simmer for 15 minutes. season with soy sauce and salt. ladle into bowls, garnish with green onion and serve.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté onion in a medium saucepan over medium heat 5 minutes until soft. add the mushrooms through dill. cover and simmer 15 minutes on medium-low heat. add the bouillon and heat through. season with salt to taste. serve in soup cups each topped with 2 tbs sour cream.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: wash the mushrooms and remove most of the stem. pat mushrooms dry with a paper towel. coat mushrooms with flour, lightly tap to remove excess flour. dip in eggs. coat with bread crumbs. set on a rack for a few minutes, so batter sets\/dries. heat the oil in the deep fryer to 375 degrees. pay close attention to grease while it heats. cooking with oil at high heat levels can be dangerous! deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown. drain on paper towels and serve.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix flour, cornstarch, baking powder and salt in a bowl. add water to make a batter. dip clean mushroom into batter letting excess batter drip off. i find it easier to stick a toothpick into the mushroom to dip it. after dipping into batter roll in panko breadcrumbs to coat. deep fry in oil until golden. we like to serve with cocktail sauce.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat butter in a large pot and add the onions. cook over medium heat, stirring often, until the onions are soft and just beginning to brown; about 7-8 minutes. add whit wine to pot. add the mushrooms and spices. slightly lower the heat, cover, and cook 5 minutes, stirring frequently. add the soy sauce and stock. cover and simmer about 10 minutes. in a separate small pan, mix the 1 tbsp butte and flour to form a thick paste. cook, stirring constantly, for 1 minute, then whisk in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened. add the milk mixture to the soup; add the lemon juice to the soup. stir well; serve.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in deep fryer to 375 degrees. or in a skillet deep enough to cover and fry mushrooms mix pancake mix with water. dip mushrooms one at a time into pancake mix, coating well. deep fry till golden brown about 5 minutes and drain on paper towels. you can use any complete pancake mix. mrs. butterworths, aunt jamima or any other. if you need more batter just mix it to package directions. number of servings varies depending on amount of mushrooms in package. you can also fry cauliflower or onions the same way.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. fry for 5 mins on a medium heat until softened. drain the porcini, saving the liquid, and finely chop. tip into the pan with the fresh mushrooms. fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid. cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. serve in bowls with parmesan sprinkled over, if desired. once cooled can be frozen for up to one month.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat enough oil to have two inches of depth heat to about 350 degrees. mix flour and garlic salt together. add milk and egg and stir to combine. make another bowl with a shallow bed of panko (add more as needed). dip mushrooms into batter and then into panko, sprinkling additional panko on top of mushroom and pressing lightly. drop into oil and cook until golden brown.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the porcini in a bowl with 1 cup boiling water and leave to soak for 25 minutes heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. fry for 5 mins on a medium heat until softened. drain the porcini, saving the liquid, and finely chop. tip into the pan with the fresh mushrooms. fry for another 5 mins, then add the stock, marsala or sherry, tomato paste, barley or lentils and strained porcini liquid. cook for 45 mins or until barley or lentils are soft, adding more liquid if it becomes too thick. serve in bowls with parmesan sprinkled over, if desired.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring the water and garlic to boil. in the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft. add all of the remaining ingredients and boil over medium-high heat for 30 minutes. if your shiitake mushrooms don't come with a rosemary garlic sauce, add an additional 1\/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary. add salt to taste. and serve to your preference.","target":"saute onion and celery in butter until tender. crush morels or other mushrooms with rolling pin, set aside. stir the flour into the onion-celery mixture, add the water and crushed mushrooms. simmer until the mushrooms are tender, (about 5 minutes). add bouillon, milk and seasonings. heat, but do not boil, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees (farenheit). remove biscuits from can and cut each individual biscuit into 5 pieces, place cut up biscuits in a large bowl chop pepperoni and green onion. pour cheddar cheese sauce into the biscuit dough in bowl and stir well. pour biscuit mixture into a greased 11x7 inch pan. top mixture with the chopped pepperoni and green onion then top with the mozzarella cheese. bake for 15 minutes or until hot and biscuits are \"bubbled up\".","target":"preheat oven to 450f(230c). sift together flour and baking powder into a large bowl. cut butter into flour mixture with pastry blender or 2 knives until particles are the size of small peas. stir in cottage cheese all at once. drop by generous tablespoons onto a lightly greased cookie sheet. bake for 15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. open package and lay out biscuits on a cookie sheet. sprinkle mozzarella cheese on each biscuit (make the 1\/2 cup last for all 10 biscuits). sprinkle parmesan cheese over the mozzarella. bake biscuits for 10 minutes or until golden on top.","target":"preheat oven to 450f(230c). sift together flour and baking powder into a large bowl. cut butter into flour mixture with pastry blender or 2 knives until particles are the size of small peas. stir in cottage cheese all at once. drop by generous tablespoons onto a lightly greased cookie sheet. bake for 15 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat first 4 ingredients at low speed with an electric mixer until blended. gradually add 11\/4 cups cola. increase speed to medium, and beat 2 minutes. pour into a greased and floured 13- x 9-inch pan. bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack 10 minutes. cook butter, remaining 1\/2 cup cola soft drink, and cocoa in a large saucepan over medium heat, stirring constantly, until butter melts. (do not boil.) remove from heat; stir in powdered sugar and vanilla. stir in pecans. spread warm frosting over top of warm cake; cool completely on wire rack.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. grease cookie sheets. combine cake mix, water, butter and egg in a large mixing bowl. beat with electric mixer on low speed until moistened. increase speed to medium; beat for 1 minute (dough will be thick). stir in chips and nuts; mix until well blended. drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets. bake 10-12 minutes or until set. let cookies stand on cookie sheets 1 minute. remove cookies to wire racks; cool completely.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate in bain marie. mix butter, sugar, egg yolks. when texture is creamy, add two egg whites that have been whipped until stiff. add melted chocolate. warm the milk. moisten maria cookies in the milk. (quickly dip in and out). layer the bottom of big round or oval plate with maria cookies. spread a layer of the melted chocolate on top of the cookies. alternate with cookies and melted chocolate ending with a layer of the melted chocolate. refrigerate for 4 hours or overnight.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 12x18 baking dish, line bottom with pastry squares. mix next 4 ingredients together. in a heavy sauce pan, mix the next 3 ingredients together over medium heat. add the dry ingredients to the saucepan and mix well. stir constantly until the mixture slightly thickens (about 10 minutes). pour mixture over pastry. bake at 350f for 45-55 minutes. serve hot with a scoop of coffee ice cream.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place heavy cream, milk, sugar and vanilla extract in a medium mixing bowl and stir until well blended. pour into freezer bowl of an electric ice cream maker. turn the machine on and freeze until the mixture thickens, about 20-25 minutes; add crushed cookies to the ice cream during the last 5-10 minutes of freezing. transfer to an air tight container and place in your freezer until firm, about 2 hours.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine the dry cake mix, eggs, butter and oats. mix well. stir in the chocolate chips and raisins. drop by heaping tablespoonfuls 2\" apart onto an ungreased baking sheets. bake at 350° for 9-11 minutes or until set. cool for 5 minutes; remove to wire racks.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. spray a cookie sheet with cooking spray or grease it lightly. empty the cake mix into a large bowl. in a separate bowl combine the yogurt, sour cream, and egg. stir mixture into cake mix until well blended. mix in the coconut pecan frosting, pecans and coconut. drop by rounded spoonsfuls onto prepared cookie sheets. bake for 8-10 minutes. let cookies cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f. beat cake mix, oil, water and egg in large bowl until well blended. add cereal; mix well. drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. bake 11 minutes or just until cookies begin to brown. (this may be hard to see since the cookies are dark in color, so watch carefully.). cool on wire racks.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 1 3\/4 cups flour, 1\/4 cup sugar, and baking powder in a large bowl. cut in 1\/3 cup butter until mixture resembles coarse crumbs. beat egg and milk and stir into dry ingredients just until moistened -- do not overmix! fold in coarsely chopped cookies. fill greased muffin cups 2\/3 full. for topping, combine the flour, sugar, and crushed cookies. cut in the butter until crumbly. sprinkle about 1 tablespoon of topping over each muffin. bake at 400 degrees for 16-18 minutes or until muffins test done. cool for 5 minutes before removing from the pan to a wire rack. melt vanilla chips and shortening in a heavy saucepan over low heat until smooth. drizzle over cooled muffins.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray. pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon. melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces. scrape the mixture into the prepared pan and chill 1 hour. remove the bark from the pan and peel off the waxed paper. set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces. store in an airtight container.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients and pour into a greased 9x9 pan. bake at 350 degrees for 30 to 40 minutes. *the 9x9 pan is very important for the moistness and brownie like texture of the cake. **if you don't like chocolate use a yellow cake mix and either diet mt. dew or diet sprite and leave out the cinnamon.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f (175°c). grease a 10 inch bundt pan. in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in sour cream, melted butter, eggs and almond extract. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. blend in chocolate chips. pour batter into prepared pan. bake in preheated oven for 50 to 55 minutes. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt syrup, margarine (or butter) and sugar in a saucepan. add cocoa powder and mix in well. remove from heat and stir in biscuits. press into a square or oblong tin and leave to chill in the fridge. meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base. leave for at least 4 hours in the fridge before cutting into squares.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a loaf pan with parchment paper. melt the butter and syrup together in a small saucepan over a low heat until they begin to boil. melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and syrup. beat the egg and slowly add it to the hot chocolate mixture. break up the graham crackers into large chunks; add the walnuts, raisins and most of the cherries. pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. press the mixture into the pan and decorate with reserved cherries. leave to set in the fridge for about 4 hours. remove from the fridge, peel off the paper and cut into slices or cubes. serve chilled.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and sugar then add dates and boil until the mixture is soft and mushy.(cut up dates to melt quicker.). beat eggs and vanilla essence well and add to mixture. break biscuits to finger nail size and add to mixture. press into greased tin and let set in fridge until hard. cut into bars and then ready to serve. optional - once cut into bars cover in coconut.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f degrees. stir together coffee and vanilla in a small bowl until well blended. in an electric mixer combine the cake mix, coffee mixture, eggs, and butter until well blended. stir in chocolate and toffee chips. drop dough by rounded teaspoons about 2 inches apart on an ungreased cookie sheet. (optional- at this point you can hide a chocolate covered espresso bean in the center of each dough ball before placing onto the cookie sheet- it's a nice surprise). bake 7-9 minutes or until the surface appears dry. allow to cool for 1 minute before removing onto a wire rack.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with mixer on low speed blend, butter, eggs and water. by hand stir in cake mix. add coconut and nuts. chill dough for approximately 1 hour before placing on parchment lined baking sheet. form into large balls, place on baking sheet and press down with hand. bake 350 degrees for 12 minutes. let cool before removing from baking sheet. note: if you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake batter according to package directions; stir in crushed cookies. spoon into a greased and floured 10-inch fluted tube pan. bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely. in a small mixing bowl, beat cream cheese and milk until smooth. beat in cream until mixture begins to thicken. add confectioners' sugar; beat until stiff peaks form. frost cake. garnish with additional cookies. refrigerate leftovers.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. in a greased cookie pan (with raised sides), press and spread cookie dough into an even layer (note: intermittently dusting your hands with flour while pressing\/spreading the dough will prevent the dough from sticking to your hands). bake for 15-18 minutes or until done or top of dough is no longer shiny. allow to cool for 10 minutes. microwave chocolate chips, butter and corn syrup for 30 seconds and stir. repeat until chocolate is melted and smooth. drizzle chocolate over cookie or spread evenly if desired. sprinkle orange zest over surface of chocolate. once chocolate has cooled, cut into 2-inch squares and serve.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. mix cream cheese and butter in deep bowl until well blended. beat in egg. beat in vanilla and chocolate syrup. beat in chocolate chips. beat in or mix in by hand the dry cake mix. batter will be very thick. cover dough and refrigerate for 2 hours. roll dough into tablespoon-sized balls and roll generously in powdered sugar. place on ungreased cookie sheet 2 inches apart and bake for 12 minutes. scrape cookies from bottom of pan immediately and allow to cool completely on pan or another flat surface (not cooling rack). for larger cookies, increase your baking time by a few minutes. cookies should be set and hold their form when being removed from pan by spatula.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, combine cookie crumbs and butter. press into the bottom of a greased 9 inch springform pan. refrigerate while preparing filling. in a large bowl, beat cream cheese and sugar until smooth. beat in chocolate and vanilla. add eggs, beat on low speed just until combined. fold in half of chopped cookies. pour over crust and sprinkle with remaining cookies. place pan on a baking sheet and bake at 325* for 50-60 minutes or until center is almost set and top appears dull. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. whip heavy cream with whisk or electric mixer. add sugar and continue to whip until the texture is fluffy and stiff peaks form. 2. combine whipped cream, softened cream cheese, cocoa powder and vanilla. mix thoroughly. 3. spread one quarter of the whipped cream mixture on each of the tortillas. sprinkle crumbled cookies over the mixture. 4. roll up the tortillas and wrap tightly in plastic wrap. chill for 15 minutes. remove plastic wrap and cut into 1- or 2-inch slices. keep chilled until ready to serve. tips. - try adding marshmallow fluff to the whipped cream mixture for additional flavor and texture.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat the cream cheese and butter until light and fluffy. beat in egg and vanilla. add the cake mix and mix well (dough will be sticky). cover and refrigerate for 2 hours. roll rounded tablespoonfuls of dough into balls. place 2 inches apart on ungreased baking sheet. bake at 350 degrees four 9-11 minutes. cool on wire rack.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line an 8 1\/2 x 4 1\/2 - inch loaf pan with plastic wrap. place chocolate and sweetened condensed milk in a heat-proof bowl. bring water to a boil in a saucepan. remove from heat. place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. stir occasionally until chocolate is melted and combined with sweetened condensed milk. remove bowl from saucepan and stir in cookies. add mixture to loaf pan, pressing it down slightly. chill in refrigerator until set, about 3 hours. cut into 1\/4-inch slices. tips: to prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. combine cookie crumbs and margarine; press firmly onto bottom of 13x9 inch baking pan. in medium saucepan over medium heat, melt 1 cup chocolate chips with sweetened condensed milk and vanilla. pour evenly over crumbs and margarine; top with remaining chocolate chips. bake for 20 minutes. cool. sprinkle with powdered sugar if desired. chill if desired. cut into bars.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. grind chocolate candy, hot chocolate mix, dark brown sugar together in food processor it becomes a fine powder. cream sugar mixture with butter, add molasses, chocolate syrup, vanilla and blend all of those ingredients thoroughly. stir dry flour, cocoa powder, brownie mix, add a very small pinch of baking powder, add chocolate chips. flatten onto pan and bake at 350 degrees for 8 to 10 minutes, but check 5 minutes after baking.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. for dark or nonstick pans heat to 325. in large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms. refrigerate dough 15 to 30 minutes or as needed for easier handling (i skipped this step--dough was fine without refrigerating). shape dough into 1 inch balls and roll in sugar. on ungreased cookie sheets, place balls about 2 inches apart. bake 9 to 11 minutes or until set. cool 1 minute and remove from cookie sheets to cooling racks. cool completely--about 30 minutes and store lightly covered.","target":"pre-heat oven to 190\/ 375 \/ gas5. cream the sugar and butter. add the remaining ingredients and mix well. divide the mixture in half and then tear off and shape a total of 18 balls. place on a lined baking sheet and squash slightly to make a squat flat circle. bake for 8 minutes. leave to cool for 1 minute and place on to a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine yeast, water and sugar in a bowl and let stand until foamy.(5-10min). add salt, olive oil and flour, one cup at a time and start mixing together into a sticky dough -- turn out onto a board and knead for 5-10 min until smooth and elastic. place dough into oiled bowl and turn to coat all sides with oil. cover and let rise until doubled in size (1-11\/2hrs). pre-heat oven to 475 degrees. split dough into 2 equal portions and roll out into 12-14 inch circle -- top with sauce and your favorite toppings and bake 15-20 minutes until crispy golden brown.","target":"in a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. mix. next, add the water and oil. beat on low speed for 30 seconds. scrape the sides of the bowl and continue to beat on high speed for 3 minutes. by hand, stir in enough flour to make the dough stiff. knead until smooth which can take up to 10 minutes. place in a well greased bowl and turn the dough until it is lightly greased. cover and let rise for about 1 1\/2 hours or until the dough has doubled in size. punch it down and chill for 2 hours. cut the dough in half. on a floured surface, roll the halves into 12 inch circle and about 1\/8 inch thick. brush the surfaces of the dough with olive oil and add the toppings of your choice. cook at 425* for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"preheat oven to 400°f. mix together ground beef, milk, onion soup and worcestershire sauce. roll into tiny meatballs and place on a cookie sheet. bake in preheated oven for about 20 minutes. remove from oven and drain. place meat balls in a crock pot. sauce-----------. mix together the catsup and brown sugar and pour over the meatballs. heat until hot and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"mix together ground beef, soup, egg and salt and pepper together in large bowl. form into tiny balls. roll in cornflour. heat oil in pan and brown meatballs. place in casserole dish. sauce- place cornflour, soya sauce, pineapple juice, brown sugar and vinegar in a saucepan. bring to boil stirring contstantly. add pineapple. add to meatballs and heat through in mod oven. nice served with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"in a large bowl, mix together ground chuck, eggs, oatmeal and packet of onion soup until well blended. form into 1 inch meatballs and brown in large skillet until well browned, remove meatballs from skillet with a slotted spoon. you can also brown meatballs in a 350 degree f for at least 20 minutes. in a crockpot, layer meatballs and cabbage, end with cabbage. pour chili sauce evenly over the meatballs and cabbage, do not mix. then add water evenly over meatballs and chili sauce mixture. cook on low for at least 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"boil water. mix well, sugar and flour in a sauce pan. place on burner at med-high, add vinegar, soya sauce and water. gently boil for at least 15 minutes. while sauce is boiling, to make meatballs- mix ground beef and rice kripies and form into small tight balls,. pan fry meatballs until browned and fully cooked. add sauce to fry pan and simmer for another 10 minutes or until desired thickness. sprinkle sesame seeds on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"preheat oven to 350 degrees. coat a baking sheet with cooking spray. combine beef, oats, egg whites, onions, garlic, parsley and oregano in a medium bowl and mix thoroughly. shape beef mixture into 48 1\" balls, place on baking sheet. bake meatballs for 25 minutes. transfer to a crockpot to keep warm and set on low. meanwhile, combine remaining ingredients in a small bowl. pour over meatballs and let heat about 10 minutes. points figured for 4 meatballs per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"brown the meatballs on a baking sheet at 350°. they don't need to be cooked all the way through. throw the meatballs in a crockpot with a can of pineapple chunks, along with the juice from the can. stir in the sweet and sour sauce. let it cook for a few hours on high until the meatballs are tender. ridiculously easy, right?"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"drain pineapple, reserving juice. set pineapple aside. add water to juice if needed to measure 1 cup; pour into a large skillet. add 1\/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. cook over medium heat until thick, stirring constantly. add pineapple, meatballs and green pepper. simmer, uncovered, for 20 minutes or until heated through. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"mix chili sauce, grape jelly, and lemon juice in a medium sized saucepan. sprinkle sugar over all and stir well. cook till mixture liquifies. form little meatballs (about one inch in diameter or larger, if you prefer) and drop into sauce, making sure you don't splash as it will be hot. (if you moisten your hands with water or oil the meat will not adhere to your hands as readily). cover. cook for 1\/2 hour, but after 15 minutes, taste sauce and adjust, if necessary. these can be served with their sauce on a bed of noodles, or placed on a platter with tootpicks for appetizers without their sauce. very tasty, easy and quick to make."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"in a bowl mix together the beef, pepper, salt, egg, onion, and oatmeal. once combined roll meat into about 1 inch balls and fry until brown, then set off to the side to let rest. in a sauce pan add ingredients and keep stirring at a medium-high heat until mixture dissolves. once sauce is dissolved, put cooked meat balls into a baking dish and pour sweet and sour sauce on top. cover with lid and bake in the oven at 350°f for 30 minutes. when its all done, the sauce will have thickened nicely. eat on a bed of rice with some sesame seeds on top, and voila!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"heat chili sauce and jelly in saucepan over medium heat until jelly dissolves. heat meatballs in the microwave according to package directions. add meatballs to sauce. heat through. if desired add drained pineapple to meatballs and sauce prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"in a saucepan, combine the last four ingredients over medium heat until sauce is smooth. remove from heat. pour sauce over meatballs on serving dish and serve immediately or combine meatballs and sauce in a crock pot and keep on low heat for as long as you need. if serving these as an appetizer or party food, you might want to provide toothpicks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"preheat oven to 350 degrees f. butter loaf pan. combine all the meat loaf ingredients in a large bowl. pat into the loaf pan. combine all of the sweet and sour sauce ingredients in a bowl and mix well. pour sweet and sour sauce over meat loaf. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"heat grill. thread meatballs and peppers alternately onto 4 skewers. microwave jam in small bowl on high for 15 seconds. stir in barbecue sauce. brush 1\/2 onto kabobs. grill 8 to 10 minutes or until meatballs are heated through and peppers are crisp tender, turning occasionally and brushing with remaining jam mixture the last 2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"sauce: mix all ingredients (may leave out cornstarch, but sauce may be thin). bring to a boil, reduce heat and simmer while preparing meat. drop in meat and simmer at least 30 minutes more. if i'm not in a hurry, this sits and cooks on all day on the stove top. meatballs: combine all ingredients and blend thoroughly - hands work best! roll into small balls and drop into sauce, or cook first then add to sauce. serve over rice. note: sauce is also great for ribs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"preheat oven to 350 degrees. prepare sauce (ketchup, brown sugar, vinegar, mustard, and nutmeg) in a bowl and set aside. combine remaining ingredients with hands until evenly mixed. work in half of the sauce with the meatloaf. place the meatloaf in a loaf pan and shape it. pour the remaining sauce on top and bake for 50 minutes, or until center is no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"brown meatballs. mix together remaining ingredients, except onions and peppers. bring to a boil. reduce heat and simmer 15 minutes. add meatballs and simmer 15 minutes. stir in onions and peppers. remove from heat and allow to cool. place in freezer bags. label and freeze. to serve: thaw. heat to boiling and simmer 10 minute serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"cut peppers and onions into large chunks. on skewers, alternate meatballs, peppers, onions, and. pineapple. coat with sweet and sour sauce. grill until all sides are lightly caramelized. serve. with jasmine rice on the side and additional sauce, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook first 4 ingredients together slowly until the cranberry sauce has dissolved. soak the bread in water until it is soggy but not overly soggy. remove and place in a mixing bowl. add the meat, salt\/pepper, and egg. mix very well. form into small balls. add them to the pan of liquid cranberry sauce. simmer for about 40 minutes or until done. place them on a chafing dish and serve with toothpicks.","target":"place meatballs, peppers and mango in actifry pan. whisk water, ketchup, mustard, maple syrup, vinegar, onion, garlic and cornstarch. add to actifry pan. cook for 20 minutes or until meatballs are cooked through and sauce is thickened (add more water if sauce becomes too thick). garnish with coriander if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 3 ingredients in large bowl and mix together with spoon. combine oil, eggs and vanilla extract, beat slightly and then add to dry ingredients, stir well. stir in pecans and mix well. stir in chocolate morsels if you choose to add these and mix well. drop by teaspoonful on ungreased cookie sheet. drop about 2-inches apart. bake at 325°f for 12 minutes or until lightly browned.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees and line two baking sheets with parchment paper. mix everything together, and scoop out lumps of batter using a a scant 1\/4 cup measure. place the cookies about an inch apart, and bake for 14 - 18 minutes. edges should just barely be turning brown. let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cover cookie trays with baking paper. cream oil and sugars together. add egg whites, vanilla and water and mix well. add oats, flour, wheat bran, salt, baking soda and cinnamon and mix gently until blended drop batter by teaspoonfuls onto cookie sheets and bake for 10-15 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. blend first five ingredients. in a separate bowl, mix next 7 ingredients (dry ingredients). stir a spoonful of flour mixture into fruit and nuts to separate fruit. add dry ingredients to oil mixture, then stir in fruit and nuts. drop 1 1\/2 tablespoons onto parchment-paper-covered baking sheet. flatten slightly. bake at 375 degrees for 8 to 10 minutes. cool slightly on pan and then transfer to rack to cool completely before storing.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. sift together flour, baking powder, baking soda, salt, and cinnamon; set aside. in a medium bowl, cream butter, oil, brown sugar, white sugar, eggs and vanilla. gradually stir in the dry ingredients until well blended. mix in oatmeal and raisins. drop 2 teaspoon measurement onto ungreased cookie sheets. (i use parchment paper on my cookie sheets.). bake for 12-14 minutes in preheated oven until edges are golden. let set on cookie sheet for a few minutes before transferring to a rack to cool completely.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream together the butter and sugar. add egg, water and vanilla. sift together dry ingredients and stir into batter. add last 2 ingredients and mix well. drop by teaspoon or tablespoon on greased cookie sheet, or use parchment paper on the pan. bake at 350 for 10-14 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat an oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper. in a bowl, mix the flour, baking soda, and salt. in a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined. with a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. bake in the preheated oven until lightly browned, about 20 minutes. let cool completely before sprinkling cookies with confectioners' sugar.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. beat together brown sugar with wet ingredients in one bowl using an electric hand mixer. mixture won't cream together, but mix as thoroughly as you can. in another bowl combine your dry ingredients and mix well. fold wet ingredients into your dry ingredients until well combined and moistened. i use a spatula since mixture gets very sticky. chill dough for 20 minutes before spooning onto a cookie sheet. cookies do not spread while cooking, so you'll want to flatten them with a fork. bake cookies for about 10-15 minutes depending on size. they should be done when they are light brown around the edges. be careful not to overbake.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f line baking sheets with parchment paper. mix together flours, oats, baking soda, cinnamon and salt. beat softened butter, oil and sugars together until light in color. mix in pumpkin puree, egg and vanilla. add dry ingredients and mix until just combined. fold in raisins and hemp seed hearts. drop heaping tablespoonfuls of batter on to parchment lined baking sheet, about 12 per sheet. bake 14 to 16 minutes, rotating half way through. cool on wire racks.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (175 degrees c). in a medium bowl, cream butter and sugar until fluffy. stir in the egg and vanilla, mix well, then stir in the shredded zucchini. sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. finally, stir in the oats, and chocolate chips. drop dough from a teaspoon onto an unprepared cookie sheet. leave at least 2 inches between cookies. bake for 10 to 12 minutes in the preheated oven. the cookies will stay soft and moist because of the zucchini.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a food processor, combine sugar, powdered milk, walnuts and 1\/4 cup raisins. blend until nuts and raisins are chopped fine. cream butter and sugar mixture. stir in molasses, vanilla extract and egg. process half of the oatmeal with the baking soda until it resembles coarse flour. stir all of the oatmeal into the creamed mixture. add the remaining 1\/2 cup of raisins. place tablespoon size balls on cookie sheet. bake at 325 for 17-19 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. cream together butter, and both sugars. mix in the egg and vanilla. stir in flour and baking soda. stir in the oats, coconut and white chips. drop by tablespoon onto ungreased cookie sheets. bake for 10-12 minutes or until lightly brown. let cool on cookie sheets about 5 minutes and remove to wire racks to finish cooling.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift sugar and cocoa. in large saucepan, melt butter over med-low heat. add sugar, cocoa, and milk. bring to a full boil over medium heat for 1 minute. remove from heat. add salt and vanilla. blend in peanut butter. add oats. mix well. drop by teaspoon full on wax paper until firm.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients. add shortening, brown sugar, eggs, and half the milk. beat until smooth. fold the remaining milk, raisins, and oats. drop on greased baking sheet. press cookies flat with a damp paper towel on the bottom of a glass. bake in an oven at 375 degrees for 8-10 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract. add flour, baking powder and salt, stir in oatmeal. chill dough 2-3 hrs (i keep dough for up to 4-5 days and make a few at a time). roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2\" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar. bake at 350 about 12-15 minute or until browned around the edges. make sure to let them brown enough so they will be crispy. cool and serve.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder and salt. cream shortening and sugar until light. combine egg and milk. add alternately with oatmeal. stir in raisins, orange zest and dry ingredients. drop from teaspoon onto greased cookie sheets. bake at 375 degrees for 12 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 360°f. in a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside. in a large bowl, cream together butter and the two sugars until fluffy. beat in egg until blended and add vanilla and coconut and mix well. add to dry ingredients just until blended. shape into 5cm (2\") balls. arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines. bake for 10-12 minutes or until golden brown.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: toast the nuts and seeds in a 350°f oven. the sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes. in a food processor or blender, grind the almonds or pecans until finely minced. melt butter and honey together; add vanilla extract. combine all ingredients and mix well. press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan. bake 10 to 12 minutes until barely golden brown.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time; stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour. preheat the oven to 375 degrees fahrenheit (190 degrees celsius). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar. bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a heavy bottomed saucepan, melt the shortening and butter. set aside to cool. in a large bowl, sift together the flour, sugar, baking powder, cocoa and salt. in a small bowl, lightly beat the egg with the milk and vanilla. add to dry ingredients along with the shortening\/butter mixture and stir until well combined. it is best to do this by hand, not with a mixer. stir in the oatmeal. drop by the tablespoonful onto greased baking sheets. bake at 350 degrees for 12-15 minutes. cool on paper towels.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: (cream together the softened butter, shortening, brown sugar, and sugar until light and fluffy). (add the molasses, eggs, and vanilla and beat well). (sift together the flour, baking soda, salt, cinnamon, and mace and add to mixture and beat till blended well). (stir in the oatmeal, nuts and dried fruit). (drop by spoonful on parchment paper lined cookie sheets and flatten slightly). (bake at 350 degrees for 8-12 minutes). (cool on pan for 1 minute and then move to wire rack).","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat the butter and sugar until thick and fluffy. add the egg and vanilla and beat again. add all the remaining ingredients all at once and stir like mad. drop dessert spoon sized mounds of dough on to prepared baking trays covered with baking paper, allow spreading room (about 2 inches). bake at 350of (170oc) for 13-15 minutes. cool on the racks and store in an airtight container for upto a week.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. place rack in center position. beat butter and shortening with sugar until light and fluffy. add eggs, one at a time, beating well after each addition. stir in vanilla. grind oats in blender or food processor until fine, then combine together with flour, salt, baking power and baking soda. gradually stir flour mixture into butter mixture. fold oats, apricots and nuts into batter and drop by heaping tbsp, about 2 inches aprart, onto lightly greased baking sheets. baked 10-12 minutes or until golden. cool 2-3 minutes, then remove to a rack to cool thoroughly before serving. store in airtight container at room temperature.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees fahrenheit. cream butter and sugars. beat in eggs and vanilla. stir in flour, baking soda, salt, cinnamon. fold in oats and raisins. chill one hour. drop by teaspoonfuls on cookie sheet and bake 8-10 minutes. cool on cookie sheet 5 minutes.","target":"in a large mixing bowl, beat margarine and sugars until light and fluffy. add egg whites. in a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. stir in oats, raisins and vanilla. chill 1 hour. preheat oven 350°f. roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. bake 10 minutes. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and whisk in flour. gradually add milk and sour cream. season with salt and pepper. stir until thick. add scotch or bourbon, salmon and parsley. cook pasta and drain. combine salmon mixture with pasta. sprinkle with paprika and parmesan cheese.","target":"cook fettuccine to desired doneness as directed on package. meanwhile, spray large nonstick skillet with nonstick cooking spray. add butter; melt over medium-high heat. add garlic; cook until golden brown. add milk and flour; mix with wire whisk until smooth. cook and stir until mixture comes to a boil and thickens slightly. reduce heat to medium-low. stir in cream cheese and parmesan cheese; cook until mixture thickens and cream cheese melts. stir in salmon and lemon peel. drain fettuccine. add to cheese mixture; toss gently until well coated. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter and whisk in flour. gradually add milk and sour cream. season with salt and pepper. stir until thick. add scotch or bourbon, salmon and parsley. cook pasta and drain. combine salmon mixture with pasta. sprinkle with paprika and parmesan cheese.","target":"cook fettuccine according to package directions. drain thoroughly. while the pasta cooks, saute pepper in olive oil until tender. add garlic and saute 1 minute more. stir in sauce, broccoli, salmon, and basil. cook, stirring often, over medium heat until heated through. add fettuccine to skillet and toss to coat. serve right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter and whisk in flour. gradually add milk and sour cream. season with salt and pepper. stir until thick. add scotch or bourbon, salmon and parsley. cook pasta and drain. combine salmon mixture with pasta. sprinkle with paprika and parmesan cheese.","target":"bring a large pot of lightly salted water to a boil. add pasta and cook 7 minutes, stirring often. add peas; boil 5 to 6 minutes until pasta is firm-tender and peas are done. meanwhile, stir alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. cover; remove from heat. remove 1\/2 cup cooking water from pot. drain pasta and peas; return to pot. add sauce, reserved cooking water, dill and lemon zest. gently turn with a rubber spatula to mix and coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a pan. add onions and celery. cover and cook until tender - about 15 minutes. stir occasionally. blend in flour, and add potatoes, water and salt. stir constantly until boiling. simmer 30 minutes. add spinach cook 2 minutes. then add cream. top with grated cheese if desired.","target":"add onions and oil to stockpot on medium-low. cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned. add stock and spinach, season with salt and pepper. bring to simmer, cook about 3 min or until spinach is wilted and tender. remove pot from heat. puree soup carefully with handheld blender until smooth. season to taste with herb seasoning salt. ladle into warm bowls. top with poached egg."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop the fennel very finely. peel and take all the pith off the orange segments before shopping them roughly. mix them with fennel and then with the sour cream. season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as \"the jam\". wrap each fillet in buttered foil and stab a few holes in the parcel. steam until cooked - about 10-15 minutes. the parcel will be firm when pressed. to serve, unwrap and drizzle with balsamic vinegar and some good olive oil. serve with mashed potatoes, or a lentil stew.","target":"place fillets in a greased baking dish. combine rosemary, wine, lemon juice and pour over the fish. top with scallions and mushrooms. cover with aluminum foil. bake in preheated 350-degree oven for about 15 minutes or until flaky. sprinkle with parsley and season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"cook noodles. in large skillet, cook pork and onions until pork is done. drain noodles, add to skillet. add corn, soup, salt and pepper. put in a greased casserole dish. cover and bake for 30 minutes at 350 degrees. uncover and bake an additional 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"fry the ham first in a large frying pan; remove the ham, and now fry the bacon crispy. remove the bacon and drain on a paper towel. fry the onion in the bacon grease. cook egg noodles according to the package, drain. put the egg noodles in a dutch oven with the ham, corn, lima beans, onions and tomato bisque soup. mix thoroughly. put the bacon on top of this mixture. bake in a covered dutch oven for 1 hour at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"mix onions with noodles. add chicken and seasonings. add soup and mix well. put mixture in greased 2 quart casserole dish. sprinkle buttered bread crumbs or corn flake crumbs over top. cover and bake at 325 degrees for 1 hour. uncover 10 minutes before done and let brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"set cooked noodles aside, do not rinse. melt dairy-free margarine in pot over medium heat. add flour to melted margarine, mix until no lumps remain. add 1\/4 to 1\/2 cup chicken broth and mix until well blended into flour\/margarine mixture. slowly add the remaining chicken broth, mixing well. add flaked tuna to the pot. bring to a boil, stirring often. once boiling, add frozen peas. simmer until desired thickness is achieved. combine sauce with cooked noodles. eat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"preheat oven to 350 degrees. cook egg noodles as instructed on bag and set aside. add cream of mushroom soup and peas in separate bowl and stir. (don't drain peas). add tuna (drained) into mixture, stir until blended. add to mixture dill weed, pepper and season salt to taste. add noodles and stir. place mixture into baking dish. pour crushed potato chips on top, spread evenly. bake for 30 minute. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"follow pasta package directions to cook pasta. drain pasta. meanwhile, in a sprayed slow cooker combine soup with 1\/4 cup water. choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well. pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method). in a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method). cover and cook on high 1 1\/2 to 2 hours to heat through; and, if you like, add cheese during the last 1\/2 hour of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"preheat oven to 350. in large pot of boiling salted water, cook noodles until al dente (tender but firm to bite), approximately 8 minutes. drain and rinse with cold water. in a large bowl, combine cooled noodles, tuna, green onions, celery and red pepper. in a measuring cup, whisk together chicken stalk, salad dressing, pepper and tarragon until well combined. pour over noodle mixture and combine. spoon into casserole dish (2l). prepare the topping: in a small bowl, toss bread crumbs, almonds and vegetable oil. sprinkle evenly over top of casserole. bake in preheated oven for 30 - 35 minutes or until headed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"preheat oven to 350. brown beef, onion and celery. add seasonings, drain any fat from pan. spray a 2 qt casserole with nonstick cooking spray. place beef mixture, soups and corn into casserole. mix well. add egg noodles, mix well again. bake for 30 minutes until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"cook noodles, drain. while noodles are cooking, prepare soup according to instructions on can. turn on broiler part of oven. while noodles are draining, place soup and all other ingredients, except crumbs in oven proof pan. i use an all stainless sauce pan so i can brown the topping all in one pot. add noodles to other ingredients. spread bread crumbs evenly over all and place pan in oven under broiler for 5-7 minutes until browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"boil a pot of water. cook the macaroni and cheese according to box. drain the water out of the macaroni. add the cheese mix, milk, and butter according to box. add the peas (drained), tuna (drained), and cream of mushroom soup *do not add the water to the mushroom soup*. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles or macaroni according to pkg directions and set aside. meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. stir in soup and milk. gently stir in tuna, pimiento and the cooked noodles or macaroni. sprinkle with parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. extra-creamy tuna noodle casserole: prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. vegetable tuna noodle casserole: prepare as above and stir in 1 cup cooked vegetables with tuna.","target":"boil water in a pan. cook macaroni in the time given on the package. put the cheese, milk, and butter into the macaroni as directed from the package. add the tuna, peas (both drained), and cream of mushroom soup ( don't add water to the soup). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: to sweetened condensed milk add the juice and rind of the lemons, dash of salt and mix well. line an 8\" x 12\" pan with graham wafers placed close together. spread with lemon filling and cover with another layer of graham wafers. ice with a thin layer of butter icing.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt 1 cup of butter or margarine in a saucepan or the microwave. stir in the peanut butter and blend until the butter is smooth. blend in the graham cracker crumbs and powdered sugar until thourghly combined. pat into greased 9x13 pan. melt the chocolate chips and remaining 1\/2 cup butter or margarine in a saucepan or the microwave until mixture is smooth. spread the chocolate glaze on top of the peanut butter mixture. chill before slicing and serving. this is very rich!","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"preheat oven to 300 degrees. grease\/flour 2 standard loaf pans or 5 mini loaf pans. in a mixing bowl sift together flour, baking powder and salt. in another, large, mixing bowl combine sugar and lemon rind. then add oil and one egg at a time, beating well after adding each egg. add flour mixture and nuts. divide between the prepared loaf pans. bake one hour. while bread is baking prepare the glaze by thoroughly mixing the sugar and lemon juice. pour glaze over bread as soon as you take it from the oven. leave loaves in pans overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. place cake mix in bowl and add lemon piefilling; stir until well mixed. pour into a greased and floured 10\" by 13\"inch cake pan. bake approximately 20 to 25 minutes or until cake springs back when pressed. cool slightly and frost with powdered sugar glaze.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs and margarine; press on bottom of 8-inch square baking pan. bake at 350°f for 5 minutes. blend sugar, flour, baking powder, eggs, lemon peel and juice until smooth; pour over baked crust. bake at 350°f for 25 minutes. cool on wire rack 10 minutes; sprinkle with powdered sugar. cut into squares. serve warm.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"preheat oven to 350°. in medium bowl, combine 1 1\/2 cups flour and 1\/2 cup powdered sugar; cut in margarine until crumbly. press only bottom of lightly greased 13x9 baking pan; bake 15 minutes. meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well. pour over baked crust; bake 20-25 minutes or until lightly browned. cool. cut into bars. sprinkle with additional powdered sugar. store covered in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 °f. stir together cake mix, butter and egg. spread mixture evenly into bottom of a 13x9-inch baking pan. blend together sweetened condensed milk and lemon juice. pour mixture over top of cake mix mixture. bake for 23 to 27 minutes. cool completely. cut into 1 1\/2x3 1\/4-inch bars.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. in a large mixing bowl, mix together all ingredients for crust by hand with large wooden spoon and press into 9\"x13\" ungreased cake pan. in same mixing bowl, add all ingredients for filling beat with electric mixer on lowest speed for 30 seconds until moistened beat on medium speed for additional 90 seconds until smooth and creamy. pour filling mixture over crust and spread smooth out to edges and corners. bake 30-35 minutes. do not over bake.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"cream together 2 cups flour, margarine and confectioners sugar. pat into greased 9x10 inch pan. bake 20 minutes at 350. combine eggs, lemon juice, sugar, flour, salt, and baking powder. pour over curst and bake at 350 for 25 minutes. while hot, sprinkle with confectioners sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"heat oven to 350°f. slice cookie dough as directed on package. arrange slices in bottom of ungreased 13x9-inch pan. with lightly floured fingers, press dough evenly in pan. bake at 350°f for 15 to 20 minutes or until light golden brown. in large bowl, combine eggs, sugar, flour and baking powder; blend well. stir in lemon juice. pour mixture over warm crust. bake at 350°f for an additional 20 to 30 minutes or until top is light golden brown. cool completely. sprinkle with powdered sugar and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f. slice cookie dough as directed on package. arrange slices in bottom of ungreased 13x9-inch pan. with lightly floured fingers, press dough evenly in pan. bake at 350°f for 15 to 20 minutes or until light golden brown. in large bowl, combine eggs, sugar, flour and baking powder; blend well. stir in lemon juice. pour mixture over warm crust. bake at 350°f for an additional 20 to 30 minutes or until top is light golden brown. cool completely. sprinkle with powdered sugar and cut into bars.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine one egg, butter, lemon zest, and lemon juice; add in cake mix and almonds--mix well. press mixture into the bottom of a greased 13x9 inch baking pan; bake in a 350° oven for about 15 minutes or until golden; set aside. blend cream cheese until light and fluffy; gradually mix in powdered sugar. add remaining eggs, one at a time, blending well after each addition; pour over hot crust. bake for 15-20 minutes or until center is set. cool on a wire rack. garnish with powdered sugar before cutting into bars to serve.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"layer 1:. blend as for a pie. pat into 9x13 pan. bake at 350 degrees for 15-20 minutes. layer 2:. beat 4 eggs gradually adding the 2 cups of sugar. add lemon juice, and salt. blend well. fold in flour. pour over crust and bake at 350 degrees for 20-25 minutes. when completely cooled, sprinkle with powedered sugar. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease a 8x12 pan with margarine. cover with chopped nuts. cream 1 stick of butter. add 1 box of lemon cake mix and 1 egg. press down on top of nuts. beat 3 eggs. add the one box of powdered sugar and soften cream cheese and mix well. pour over lemon layer. bake at 300° for 1 hour to 1 hr and 15 minutes test with a toothpick at one hour. if it comes out clean, remove from oven.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with a spoon stir together cake mix and pie filling. (do not use electic mixer). pour into ungreased jellyroll pan 11x15. bake 350 degrees for 20-25 minutes. when baked, frost with powdered sugar frosting. powdered sugar thinned with some milk. flavor with lemon extract.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix dry cake mix, 1 egg and oil. set aside 1 cup. press rest into 9x13 cake pan. bake at 350°f for 15 minutes. beat softened cream cheese, sugar, lemon juice and 1 egg. spread on mixture. sprinkle 1 cup of mix on top. bake again for 15 minutes. cool and cut bars.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"sift together flour and powdered sugar. cut in butter. press in bottom of 13 x 9 x 2 inch pan. in different bowl beat together eggs. mix by hand remaining ingredients. pour over. bake 20 to 25 minutes or until light brown on 350°f. sprinkle some 10x sugar over the finished bars (optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. mix together cake mix, egg and butter. spread into a greased 9 x 13-inch pan. in a separate bowl, mix together powedered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. spread mixture over bottom layer. bake 30-40 minutes, until top layer turns a light golden brown.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars.","target":"mix 1\/2 celsius powdered sugar 2 c flour and oleo. crumble up and place in a greased 9x13\" pan and gently pat down. bake 25 minute @325. beat eggs and add granulated sugar, flour, baking powder and lemon juice. pour over top and bake 25 min, more. when cool, sprinkle with sifted powdered sugar and cut in squares. freezes well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. combine cake mix, 2 eggs and butter until blended. reserve 1\/2 cup of this mixture for topping. grease a 9 x 13 baking pan. press remaining mixture into baking pan and bake for about 12 minutes or until edges are turning slightly brown. in a bowl, beat the cheese, sugar, lemon juice and lemon extract until smooth. add 2 eggs and beat on low speed until blended. spread over crust and then crumble reserved topping over top. bake for about 12 minutes or until filling is set. cool on a wire rack for one hour then cut into bars. keep refrigerated.","target":"for crust, mix together flour, sugar, and butter until crumbly. pat into bottom and 1\/4-inch up sides of a buttered 9x13 inch baking pan. bake in a 350°f oven for 15 to 20 minutes, or until lightly browned. meanwhile prepare topping. beat eggs slightly. in a separate bowl, stir together sugar and flour. add to eggs. beat well. add lemon juice, peel, baking powder, and salt. beat until smooth. pour over baked crust. return to oven and bake 25-30 minutes longer, or until just set. sprinkle with powdered sugar while hot. let cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease twenty-four 2-1\/2\" muffin cups or line the cups with paper bake cups. set the muffin pans aside. in a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1\/2 teaspoon salt. make a well in the center. in another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. add all at once to flour mixture. stir just until moistened (batter should be lumpy). stir in chocolate pieces. fill prepared muffin cups 2\/3 full. bake in a 400 degree oven for 18 to 20 minutes or until golden. remove from pans; serve warm. if desired, brush muffin tops with a little orange juice concentrate.","target":"note on using lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1\/3 cup rinsed lentils into saucepan, add 2\/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure. mash lentils with a fork in mixing bowl. add eggs, oil, sugars, and vanilla extract to lentils. mix just to combine. mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl. add dry mixture and blend until combined. fold in chocolate chips and walnuts. pour into greased muffin tins. bake at 350 degrees f for 20-25 minutes. let cool 10-15 minutes for easy turn out. dust tops with confectioners sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease twenty-four 2-1\/2\" muffin cups or line the cups with paper bake cups. set the muffin pans aside. in a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1\/2 teaspoon salt. make a well in the center. in another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. add all at once to flour mixture. stir just until moistened (batter should be lumpy). stir in chocolate pieces. fill prepared muffin cups 2\/3 full. bake in a 400 degree oven for 18 to 20 minutes or until golden. remove from pans; serve warm. if desired, brush muffin tops with a little orange juice concentrate.","target":"set oven to 425 degrees. line a deep 12-cup muffin pan with paper liners. melt the chocolate squares in the microwave, stirring occasionally. remove the chocolate. using a wooden spoon, stir in the cocoa powder, flour, baking powder, brown sugar, semisweet, and white chocolate chips, milk, olive oil and the egg, until very well blended. divide the batter among the lined muffin cups. bake for 15-17 minutes, or until well risen, and firm to the touch. serve warm or room-temp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease twenty-four 2-1\/2\" muffin cups or line the cups with paper bake cups. set the muffin pans aside. in a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1\/2 teaspoon salt. make a well in the center. in another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. add all at once to flour mixture. stir just until moistened (batter should be lumpy). stir in chocolate pieces. fill prepared muffin cups 2\/3 full. bake in a 400 degree oven for 18 to 20 minutes or until golden. remove from pans; serve warm. if desired, brush muffin tops with a little orange juice concentrate.","target":"in a large bowl, combine the flour, sugar, cocoa, baking soda, salt and baking powder. in a small bowl, combine the mashed bananas, oil and egg; stir into dry ingredients just until moistened. fold in chocolate chips. fill greased or paper-lined muffin cups. bake at 350 f for 20-25 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease twenty-four 2-1\/2\" muffin cups or line the cups with paper bake cups. set the muffin pans aside. in a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1\/2 teaspoon salt. make a well in the center. in another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. add all at once to flour mixture. stir just until moistened (batter should be lumpy). stir in chocolate pieces. fill prepared muffin cups 2\/3 full. bake in a 400 degree oven for 18 to 20 minutes or until golden. remove from pans; serve warm. if desired, brush muffin tops with a little orange juice concentrate.","target":"in a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt. in another bowl, combine applesauce, egg, oil, and almond extract. beat to blend, then add flour mixture and stir until evenly moistened. stir in chocolate chips. spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1\/2 to 2 3\/4 inches wide). bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes. cool muffins in pan about 5 minutes, then turn out onto racks. serve warm or cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak bread in milk, set aside. saute finely chopped celery and onions in margarine over low flame. add cold or freshly mashed potatoes and mix with celery and onions. add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. let cool. spoon into salted cavity of chicken or turkey.","target":"put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating. in a large saucepan, bring butter, water and salt to a boil; remove. add milk and potato flakes, mix well. stir in 3 cups of croutons, celery and hidden valley mix. transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes. *if using cheese, remove from oven and add cheese; return to oven until cheese is melted.","target":"put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute celery and onion (if using) in butter. bring soup mix and water to a boil. simmer 5 minutes. stir in poultry seasoning, butter, celery and onion. add this mixture to the bread cubes; toss together. let stand in a warm place, covered. stir occasionally. stuff the bird when you are ready. stuffing can also be put in a slow cooker if you are not going to stuff the bird.grease crockpot; add stuffing; set on low for 3-4 hours.","target":"put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet.","target":"boil potatoes and mash. preheat oven to 350°f. sauté onions, celery and peppers in oil and butter until soft. stir in tomato sauce, herbs and brown sugar. simmer for a couple minutes. remove hot pepper sliver. stir vegetable mixture and potatoes together. beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. should be moister than your usual mashed potatoes. put in casserole dish and bake 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil potatoes and mash. preheat oven to 350°f. sauté onions, celery and peppers in oil and butter until soft. stir in tomato sauce, herbs and brown sugar. simmer for a couple minutes. remove hot pepper sliver. stir vegetable mixture and potatoes together. beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. should be moister than your usual mashed potatoes. put in casserole dish and bake 40 minutes.","target":"put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place sweet potatoes in a steamer basket and steam 10-15 minutes or until tender, and about a minute or two before they are taken off the burner, add the sliced scallions to steam for several minutes. preheat oven to 350 degrees f. in a large bowl, partially mash the potato\/scallion combo along with 1 tablespoon of butter. add beaten eggs, 1 cup of the bread crumbs, pepper, salt, zest and parsley, then mix well and set aside. in a small skillet, melt last tablespoon of butter, then add the 2 tablespoons of bread crumbs and toss over medium-high heat. spoon stuffing mixture into a baking dish, then sprinkle the toasted bread crumbs over the top and bake about 20 minutes, or until set. best served hot!","target":"put egg into mashed potatoes and mix well. melt margarine in large skillet and saute onions and celery. stir in the bread crumbs to toast for a few minutes. add other ingredients together and combine with potato mixture. mix thoroughly. put in margarine greased bread pans. bake at 350 degrees for 1 hour. note: you can toast bread crumbs in oven instead of putting in skillet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread in milk, set aside. saute finely chopped celery and onions in margarine over low flame. add cold or freshly mashed potatoes and mix with celery and onions. add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. let cool. spoon into salted cavity of chicken or turkey.","target":"in top of a double boiler over boiling water, heat water, butter and vinegar. in bowl, beat eggs, add sugar and cornstarch. add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes. remove from the heat and cool. stir in the salad dressing and fold in the whipped cream. in a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper. pour dressing over, toss and mix gently. chill. garnish with sliced hard cooked eggs and paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread in milk, set aside. saute finely chopped celery and onions in margarine over low flame. add cold or freshly mashed potatoes and mix with celery and onions. add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. let cool. spoon into salted cavity of chicken or turkey.","target":"in medium frying pan cook bacon till almost fully cooked. add chopped onion, celery finish cooking till onion becomes translucent and a little brown around edges. transfer to paper towel to let drain off excess grease. boil potatoes till almost cooked though (still a little firm). in large soup pot melt butter, add flower to make roux. (note: remove from heat so not to burn roux). add milk put back on heat. stirring constantly till milk thickens. chop bacon into small pieces. add to soup pot bacon, onion, potatoes celery, and beans. simmer 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread in milk, set aside. saute finely chopped celery and onions in margarine over low flame. add cold or freshly mashed potatoes and mix with celery and onions. add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. let cool. spoon into salted cavity of chicken or turkey.","target":"boil potatoes 25 minute (until barely done). rinse in cold water and let cool. peel skins and dice into 3\/4\" chunks. boil water, add eggs and boil 8 minutes. add vegetables and spices. gently mix together dressing, sour cream, and mustard. pour over the above. garnish with sliced, hard-boiled eggs in a circle, with fresh parsley sprigs between the eggs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread in milk, set aside. saute finely chopped celery and onions in margarine over low flame. add cold or freshly mashed potatoes and mix with celery and onions. add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. let cool. spoon into salted cavity of chicken or turkey.","target":"place the potatoes in a saucepan and cover with water. cover and bring to a boil; cook until tender, about 15 \u2013 20 minutes. drain and cool. place in a bowl; add eggs. combine the remaining ingredients; pour over potato mixture and toss to coat. cover and refrigerate for 6 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. grease cookie sheets. combine cake mix, water, butter and egg in a large mixing bowl. beat with electric mixer on low speed until moistened. increase speed to medium; beat for 1 minute (dough will be thick). stir in chips and nuts; mix until well blended. drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets. bake 10-12 minutes or until set. let cookies stand on cookie sheets 1 minute. remove cookies to wire racks; cool completely.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate in bain marie. mix butter, sugar, egg yolks. when texture is creamy, add two egg whites that have been whipped until stiff. add melted chocolate. warm the milk. moisten maria cookies in the milk. (quickly dip in and out). layer the bottom of big round or oval plate with maria cookies. spread a layer of the melted chocolate on top of the cookies. alternate with cookies and melted chocolate ending with a layer of the melted chocolate. refrigerate for 4 hours or overnight.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine the dry cake mix, eggs, butter and oats. mix well. stir in the chocolate chips and raisins. drop by heaping tablespoonfuls 2\" apart onto an ungreased baking sheets. bake at 350° for 9-11 minutes or until set. cool for 5 minutes; remove to wire racks.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. spray a cookie sheet with cooking spray or grease it lightly. empty the cake mix into a large bowl. in a separate bowl combine the yogurt, sour cream, and egg. stir mixture into cake mix until well blended. mix in the coconut pecan frosting, pecans and coconut. drop by rounded spoonsfuls onto prepared cookie sheets. bake for 8-10 minutes. let cookies cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"mix dry ingredients together in large bowl. fold the oil, egg, and vanilla into the dry ingredients. the dough is thick and sticky so you will need to use your hands to mix it thoroughly. drop cookies by spoonful, 2 inches apart on a lightly greased cookie sheet (i grease my cookie sheets with non-cholesterol cooking spray). bake at 350 degrees for 11 to 13 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray. pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon. melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces. scrape the mixture into the prepared pan and chill 1 hour. remove the bark from the pan and peel off the waxed paper. set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces. store in an airtight container.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a loaf pan with parchment paper. melt the butter and syrup together in a small saucepan over a low heat until they begin to boil. melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and syrup. beat the egg and slowly add it to the hot chocolate mixture. break up the graham crackers into large chunks; add the walnuts, raisins and most of the cherries. pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. press the mixture into the pan and decorate with reserved cherries. leave to set in the fridge for about 4 hours. remove from the fridge, peel off the paper and cut into slices or cubes. serve chilled.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"preheat oven to 350. lightly grease cookie sheet. melt the chocolate and set it aside to cool. beat eggs, oil, and sugar together. add ground almonds, lemon rind and baking powder. blend well. stir in chocolate. add flour slowly until all of it has been added and until dough is fully blended. refrigerate for about 15 minutes to make dough easier to work with. form into 1\/2 tablespoon-sized balls (i do them slightly smaller) and roll them in the icing sugar until fully coated. place on the cookie sheet and bake for about 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"simmer water, melt chocolate. when chocolate is a liquid beat in oil, sugar and mint extract. add eggs, one at a time. beat until thick and smooth. sift flour, baking powder, and salt into chocolate mixture. stir until blended. cover dough. chill at least 4 hours or as long as 2 days. roll about 1 tsp cookie dough at a time into a ball. roll in powdered sugar to coat generously. set balls, slightly apart, on greased baking sheets. bake 350 degrees for 10 to 12 minutes. let cool on pan about 30 seconds before transferring to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: with mixer on low speed blend, butter, eggs and water. by hand stir in cake mix. add coconut and nuts. chill dough for approximately 1 hour before placing on parchment lined baking sheet. form into large balls, place on baking sheet and press down with hand. bake 350 degrees for 12 minutes. let cool before removing from baking sheet. note: if you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"melt margarine and sugar together over hot water or in the microwave. stir until chocolate is completely melted. into the chocolate mix, add one cup sugar, egg, vanilla and mint extracts until completely mixed. add dry ingredients and mix well. refrigerate for at least 30 minute. preheat oven to 375°. shape dough into 1-inch balls and roll in add\u2019l sugar. you may also roll them in finely chopped nuts. bake on ungreased cookie sheets 10 minutes or until set. do not underbake, as, if they are too soft, they will fall apart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake batter according to package directions; stir in crushed cookies. spoon into a greased and floured 10-inch fluted tube pan. bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely. in a small mixing bowl, beat cream cheese and milk until smooth. beat in cream until mixture begins to thicken. add confectioners' sugar; beat until stiff peaks form. frost cake. garnish with additional cookies. refrigerate leftovers.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.","target":"put shortening in a large bowl. put in microwave on high 30 seconds. cream sugar into shortening. add eggs and vanilla and mix well. in another bowl, combine flour, cocoa, baking soda and salt. blend into wet mixture; batter will be stiff. drop by teaspoonfuls onto ungreased cookie sheet and bake at 350°f for 8-9 minutes. cool on cookie sheet until set, about 5 minutes, then transfer to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat the cream cheese and butter until light and fluffy. beat in egg and vanilla. add the cake mix and mix well (dough will be sticky). cover and refrigerate for 2 hours. roll rounded tablespoonfuls of dough into balls. place 2 inches apart on ungreased baking sheet. bake at 350 degrees four 9-11 minutes. cool on wire rack.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line an 8 1\/2 x 4 1\/2 - inch loaf pan with plastic wrap. place chocolate and sweetened condensed milk in a heat-proof bowl. bring water to a boil in a saucepan. remove from heat. place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. stir occasionally until chocolate is melted and combined with sweetened condensed milk. remove bowl from saucepan and stir in cookies. add mixture to loaf pan, pressing it down slightly. chill in refrigerator until set, about 3 hours. cut into 1\/4-inch slices. tips: to prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. grind chocolate candy, hot chocolate mix, dark brown sugar together in food processor it becomes a fine powder. cream sugar mixture with butter, add molasses, chocolate syrup, vanilla and blend all of those ingredients thoroughly. stir dry flour, cocoa powder, brownie mix, add a very small pinch of baking powder, add chocolate chips. flatten onto pan and bake at 350 degrees for 8 to 10 minutes, but check 5 minutes after baking.","target":"cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in medium saucepan, combine morsels, sweetened condensed milk, and butter. cook and stir over low heat until morsels are melted. remove from heat, add remaining ingredients; mix well. divide dough into one-thirds, shape each into 8-inch roll. wrap in wax paper. chill until firm (about 2 hours). preheat oven to 350°. cut into 1\/4-inch slices. place on ungreased cooking sheet. bake 7-9 minutes or until top is slightly crusted.","target":"melt the shortening and the chocolate in a saucepan over medium-low heat. add the sugar and vanilla directly to the pan, stirring with a spoon (be careful not to scratch the pan-i would recommend plastic). scrape into a large bowl. add the eggs, one at a time, beating well after each addition. add the remaining ingredients, excluding the powdered sugar. chill the dough for several hours. form into generously rounded teaspoon balls. roll in powdered sugar. place on a pan lined with parchment paper. bake for 8-9 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in medium saucepan, combine morsels, sweetened condensed milk, and butter. cook and stir over low heat until morsels are melted. remove from heat, add remaining ingredients; mix well. divide dough into one-thirds, shape each into 8-inch roll. wrap in wax paper. chill until firm (about 2 hours). preheat oven to 350°. cut into 1\/4-inch slices. place on ungreased cooking sheet. bake 7-9 minutes or until top is slightly crusted.","target":"heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in medium saucepan, combine morsels, sweetened condensed milk, and butter. cook and stir over low heat until morsels are melted. remove from heat, add remaining ingredients; mix well. divide dough into one-thirds, shape each into 8-inch roll. wrap in wax paper. chill until firm (about 2 hours). preheat oven to 350°. cut into 1\/4-inch slices. place on ungreased cooking sheet. bake 7-9 minutes or until top is slightly crusted.","target":"mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in medium saucepan, combine morsels, sweetened condensed milk, and butter. cook and stir over low heat until morsels are melted. remove from heat, add remaining ingredients; mix well. divide dough into one-thirds, shape each into 8-inch roll. wrap in wax paper. chill until firm (about 2 hours). preheat oven to 350°. cut into 1\/4-inch slices. place on ungreased cooking sheet. bake 7-9 minutes or until top is slightly crusted.","target":"simmer water, melt chocolate. when chocolate is a liquid beat in oil, sugar and mint extract. add eggs, one at a time. beat until thick and smooth. sift flour, baking powder, and salt into chocolate mixture. stir until blended. cover dough. chill at least 4 hours or as long as 2 days. roll about 1 tsp cookie dough at a time into a ball. roll in powdered sugar to coat generously. set balls, slightly apart, on greased baking sheets. bake 350 degrees for 10 to 12 minutes. let cool on pan about 30 seconds before transferring to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in medium saucepan, combine morsels, sweetened condensed milk, and butter. cook and stir over low heat until morsels are melted. remove from heat, add remaining ingredients; mix well. divide dough into one-thirds, shape each into 8-inch roll. wrap in wax paper. chill until firm (about 2 hours). preheat oven to 350°. cut into 1\/4-inch slices. place on ungreased cooking sheet. bake 7-9 minutes or until top is slightly crusted.","target":"melt margarine and sugar together over hot water or in the microwave. stir until chocolate is completely melted. into the chocolate mix, add one cup sugar, egg, vanilla and mint extracts until completely mixed. add dry ingredients and mix well. refrigerate for at least 30 minute. preheat oven to 375°. shape dough into 1-inch balls and roll in add\u2019l sugar. you may also roll them in finely chopped nuts. bake on ungreased cookie sheets 10 minutes or until set. do not underbake, as, if they are too soft, they will fall apart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"preheat oven to 350f degrees. in a large bowl, cream margarine and brown sugar together. beat in eggs one at a time. add vanilla. sift dry ingredients together. add to wet mixture. stir in chocolate chips. do not overmix. drop onto a greased cookie sheet (or roll into balls if you prefer). bake for 10 to 12 minutes (do not go over 12 minutes- they will become harder!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. grease cookie sheets. combine cake mix, water, butter and egg in a large mixing bowl. beat with electric mixer on low speed until moistened. increase speed to medium; beat for 1 minute (dough will be thick). stir in chips and nuts; mix until well blended. drop dough by heaping teaspoonfuls 2-inches apart onto greased cookie sheets. bake 10-12 minutes or until set. let cookies stand on cookie sheets 1 minute. remove cookies to wire racks; cool completely.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate in bain marie. mix butter, sugar, egg yolks. when texture is creamy, add two egg whites that have been whipped until stiff. add melted chocolate. warm the milk. moisten maria cookies in the milk. (quickly dip in and out). layer the bottom of big round or oval plate with maria cookies. spread a layer of the melted chocolate on top of the cookies. alternate with cookies and melted chocolate ending with a layer of the melted chocolate. refrigerate for 4 hours or overnight.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine the dry cake mix, eggs, butter and oats. mix well. stir in the chocolate chips and raisins. drop by heaping tablespoonfuls 2\" apart onto an ungreased baking sheets. bake at 350° for 9-11 minutes or until set. cool for 5 minutes; remove to wire racks.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"preheat oven to 350f. beat cake mix, oil, water and egg in large bowl until well blended. add cereal; mix well. drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. bake 11 minutes or just until cookies begin to brown. (this may be hard to see since the cookies are dark in color, so watch carefully.). cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f. beat cake mix, oil, water and egg in large bowl until well blended. add cereal; mix well. drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. bake 11 minutes or just until cookies begin to brown. (this may be hard to see since the cookies are dark in color, so watch carefully.). cool on wire racks.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 1 3\/4 cups flour, 1\/4 cup sugar, and baking powder in a large bowl. cut in 1\/3 cup butter until mixture resembles coarse crumbs. beat egg and milk and stir into dry ingredients just until moistened -- do not overmix! fold in coarsely chopped cookies. fill greased muffin cups 2\/3 full. for topping, combine the flour, sugar, and crushed cookies. cut in the butter until crumbly. sprinkle about 1 tablespoon of topping over each muffin. bake at 400 degrees for 16-18 minutes or until muffins test done. cool for 5 minutes before removing from the pan to a wire rack. melt vanilla chips and shortening in a heavy saucepan over low heat until smooth. drizzle over cooled muffins.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"mix dry ingredients together in large bowl. fold the oil, egg, and vanilla into the dry ingredients. the dough is thick and sticky so you will need to use your hands to mix it thoroughly. drop cookies by spoonful, 2 inches apart on a lightly greased cookie sheet (i grease my cookie sheets with non-cholesterol cooking spray). bake at 350 degrees for 11 to 13 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray. pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon. melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces. scrape the mixture into the prepared pan and chill 1 hour. remove the bark from the pan and peel off the waxed paper. set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces. store in an airtight container.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a loaf pan with parchment paper. melt the butter and syrup together in a small saucepan over a low heat until they begin to boil. melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and syrup. beat the egg and slowly add it to the hot chocolate mixture. break up the graham crackers into large chunks; add the walnuts, raisins and most of the cherries. pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. press the mixture into the pan and decorate with reserved cherries. leave to set in the fridge for about 4 hours. remove from the fridge, peel off the paper and cut into slices or cubes. serve chilled.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"preheat oven to moderate, lightly grease two oven trays. beat egg, sugar and oil in small bowl with electric mixer until changes in colour. stir in sifted dry ingredients and dark chocolate, stir until mixture becomes firm. centre one caramello square on 1 heaped tsp chocolate mixture (1 heaped tsp in equivelant to 3 level tsps). place balls on prepared trays allowing 6cm between each cookie. bake in oven about 10 minutes. stand cookies 5 minutes. transfer to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"preheat oven to 350. lightly grease cookie sheet. melt the chocolate and set it aside to cool. beat eggs, oil, and sugar together. add ground almonds, lemon rind and baking powder. blend well. stir in chocolate. add flour slowly until all of it has been added and until dough is fully blended. refrigerate for about 15 minutes to make dough easier to work with. form into 1\/2 tablespoon-sized balls (i do them slightly smaller) and roll them in the icing sugar until fully coated. place on the cookie sheet and bake for about 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"simmer water, melt chocolate. when chocolate is a liquid beat in oil, sugar and mint extract. add eggs, one at a time. beat until thick and smooth. sift flour, baking powder, and salt into chocolate mixture. stir until blended. cover dough. chill at least 4 hours or as long as 2 days. roll about 1 tsp cookie dough at a time into a ball. roll in powdered sugar to coat generously. set balls, slightly apart, on greased baking sheets. bake 350 degrees for 10 to 12 minutes. let cool on pan about 30 seconds before transferring to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"melt margarine and sugar together over hot water or in the microwave. stir until chocolate is completely melted. into the chocolate mix, add one cup sugar, egg, vanilla and mint extracts until completely mixed. add dry ingredients and mix well. refrigerate for at least 30 minute. preheat oven to 375°. shape dough into 1-inch balls and roll in add\u2019l sugar. you may also roll them in finely chopped nuts. bake on ungreased cookie sheets 10 minutes or until set. do not underbake, as, if they are too soft, they will fall apart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake batter according to package directions; stir in crushed cookies. spoon into a greased and floured 10-inch fluted tube pan. bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely. in a small mixing bowl, beat cream cheese and milk until smooth. beat in cream until mixture begins to thicken. add confectioners' sugar; beat until stiff peaks form. frost cake. garnish with additional cookies. refrigerate leftovers.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"put shortening in a large bowl. put in microwave on high 30 seconds. cream sugar into shortening. add eggs and vanilla and mix well. in another bowl, combine flour, cocoa, baking soda and salt. blend into wet mixture; batter will be stiff. drop by teaspoonfuls onto ungreased cookie sheet and bake at 350°f for 8-9 minutes. cool on cookie sheet until set, about 5 minutes, then transfer to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. whip heavy cream with whisk or electric mixer. add sugar and continue to whip until the texture is fluffy and stiff peaks form. 2. combine whipped cream, softened cream cheese, cocoa powder and vanilla. mix thoroughly. 3. spread one quarter of the whipped cream mixture on each of the tortillas. sprinkle crumbled cookies over the mixture. 4. roll up the tortillas and wrap tightly in plastic wrap. chill for 15 minutes. remove plastic wrap and cut into 1- or 2-inch slices. keep chilled until ready to serve. tips. - try adding marshmallow fluff to the whipped cream mixture for additional flavor and texture.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat the cream cheese and butter until light and fluffy. beat in egg and vanilla. add the cake mix and mix well (dough will be sticky). cover and refrigerate for 2 hours. roll rounded tablespoonfuls of dough into balls. place 2 inches apart on ungreased baking sheet. bake at 350 degrees four 9-11 minutes. cool on wire rack.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line an 8 1\/2 x 4 1\/2 - inch loaf pan with plastic wrap. place chocolate and sweetened condensed milk in a heat-proof bowl. bring water to a boil in a saucepan. remove from heat. place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. stir occasionally until chocolate is melted and combined with sweetened condensed milk. remove bowl from saucepan and stir in cookies. add mixture to loaf pan, pressing it down slightly. chill in refrigerator until set, about 3 hours. cut into 1\/4-inch slices. tips: to prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix butter and sugars until thoroughly combined. beat in egg, yolk and vanilla until combined. add dry ingredients and mix thoroughly. stir in chips. roll dough into log and cut into 1\/4 cup discs. refrigerate till very firm. bake on silpat silicone baking sheet liners at 325 for 21 minutes or until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. do not overbake! cookies will appear to be underbaked when removed from the oven. cool cookies on silpat sheets until cool. store in air tight container.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. grind chocolate candy, hot chocolate mix, dark brown sugar together in food processor it becomes a fine powder. cream sugar mixture with butter, add molasses, chocolate syrup, vanilla and blend all of those ingredients thoroughly. stir dry flour, cocoa powder, brownie mix, add a very small pinch of baking powder, add chocolate chips. flatten onto pan and bake at 350 degrees for 8 to 10 minutes, but check 5 minutes after baking.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"preheat oven to 350. mix together cake mix, eggs, and oil. stir the mixture until all the powder is evenly mixed inches. spread the mixture evenly in a 9x13\" pan. bake 14 to 16 minutes, or until light golden brown on top. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. mix together cake mix, eggs, and oil. stir the mixture until all the powder is evenly mixed inches. spread the mixture evenly in a 9x13\" pan. bake 14 to 16 minutes, or until light golden brown on top. serve warm or at room temperature.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.","target":"heat oven to 350. for dark or nonstick pans heat to 325. in large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms. refrigerate dough 15 to 30 minutes or as needed for easier handling (i skipped this step--dough was fine without refrigerating). shape dough into 1 inch balls and roll in sugar. on ungreased cookie sheets, place balls about 2 inches apart. bake 9 to 11 minutes or until set. cool 1 minute and remove from cookie sheets to cooling racks. cool completely--about 30 minutes and store lightly covered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. for dark or nonstick pans heat to 325. in large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms. refrigerate dough 15 to 30 minutes or as needed for easier handling (i skipped this step--dough was fine without refrigerating). shape dough into 1 inch balls and roll in sugar. on ungreased cookie sheets, place balls about 2 inches apart. bake 9 to 11 minutes or until set. cool 1 minute and remove from cookie sheets to cooling racks. cool completely--about 30 minutes and store lightly covered.","target":"heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet over medium heat, cook beef until no longer pink. add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. drain. stir in chili powder, salt and garlic powder. add rice, chilies, sour cream and half of the cheese. transfer to a greased 2-qt. baking dish; top with reamining cheese. bake, uncovered, at 350 for 20 minutes or until cheese is melted.","target":"preheat oven to 375f, heat oil in a skillet over moderate heat. add onion and garlic. cook uncovered 5 min. push to one side and add beef. stir occasionally until browned. mix coriander, ginger, tomatoes, brown sugar, parsley, salt, pepper, and peppers in a bowl. add to beef. m ix well and transfer to ungreased 1 quart casserole dish. bake uncovered 20 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. lightly grease\/spray a deep 13 x 9 baking dish. place shredded cabbage in bottom of baking dish; set aside. brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet. to the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. stir together well and spread this mixture over the cabbage in the baking dish. in a small bowl, stir together the tomato sauce and sour cream, blending well. spread this mixture over the beef mixture in the baking dish. cover and bake for 1 hour. uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.","target":"preheat oven to 375f, heat oil in a skillet over moderate heat. add onion and garlic. cook uncovered 5 min. push to one side and add beef. stir occasionally until browned. mix coriander, ginger, tomatoes, brown sugar, parsley, salt, pepper, and peppers in a bowl. add to beef. m ix well and transfer to ungreased 1 quart casserole dish. bake uncovered 20 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet over medium heat cook beef and onion until meat is no longer. pink; drain. in a bowl, beat eggs. add spinach and mushrooms; mix well. stir in cheeses, garlic powder, salt \/pepper and beef mixture; mix well. drizzle with buter. bake uncovered at 375 for 25-30 minutes.","target":"preheat oven to 375f, heat oil in a skillet over moderate heat. add onion and garlic. cook uncovered 5 min. push to one side and add beef. stir occasionally until browned. mix coriander, ginger, tomatoes, brown sugar, parsley, salt, pepper, and peppers in a bowl. add to beef. m ix well and transfer to ungreased 1 quart casserole dish. bake uncovered 20 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat broiler. in a small saucepan over low heat,heat butter until melted. stir in parsley, lemon juice, rosemary and paprika. arrange wings in broiler pan,brush with some butter mixture, sprinkle lightly with salt and pepper. broil wings about 7-9 inches from the heat for 10 minutes. turn wings over; brush with remaining butter mixture and sprinkle with salt and pepper. broil 10 more minutes or until wings are tender (i like them browned and crispy).","target":"combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"mix all of the ingredients together except for the chicken wings, seasoning mix, and the paprika. place a layer of chicken wings in the crockpot, pour some of the mixture over the wings, and then sprinkle some paprika and dry seasoning mix as you layer them. cook on low for 4 to 5 hours. tip: to kind of speed things up, i browned my wings before adding them to the crockpot. prep time includes the browning process."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed. in large bowl, mix all ingredients for the wings, except chicken wings and cilantro to make marinade. add chicken wings, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour. prepare yogurt chutney dipping sauce (recipe follows). preheat oven to 360°f drain chicken wings; place in single layer on jelly roll pan. bake 25 minutes until golden brown. arrange on platter surrounding a bowl of yogurt chutney dipping sauce. garnish with cilantro sprigs and serve. to make the dipping sauce: in medium bowl combine all ingredients; cover and refrigerate until needed.","target":"combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"mix all the ingredients with the chicken breasts and place in a zip-top bag. refrigerate for 8 hours. preheat oven to 350 degrees. remove chicken from marinade and place in a shallow baking dish. pour marinade in a bowl, thin with just a bit of water, and pour over chicken. bake covered for approximately 20 minutes; uncover and baste. return to the oven and bake uncovered until done, basting again once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"in a saucepan, combine the first eight ingredients. bring to a boil. reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. meanwhile, cut chicken wings into three sections; discard wing tips. place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. bake at 375° for 30 minutes, turning once. brush with sauce. bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. serve with additional sauce if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"in small bowl, combine the barbeque sauce, jam, chopped onion, jalapenos, 1 t garlic, 1 t liquid smoke if desired and salt. mix well. cover and refrigerate for at least 2 hours. cut chicken wings into 3 sections. discard wing tip section. place the chicken wings in a greased 15x10\" baking pan. top with sliced onion and remaining garlic. combine the water and remaining liquid smoke if desired. pour over wings. cover and bake at 350 for 30 minutes or until juices run clear. transfer wings to a greased broiler pan. brush with sauce. broil 4-6\" from the heat for 20-25 minutes, turning and basting every 5 minutes until wings are well coated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash chicken wings and pat dry. in a bowl, combine the bread crumbs and parmesan cheese. in another bowl, melt butter in microwave. dip chicken wings first in melted butter, then in crumb mixture. arrange chicken wings in single layer in lightly oiled baking dish. bake at 350 degrees for about 30 minutes or until lightly brown.","target":"combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"in a saucepan, combine the first 8 ingredients. bring to a boil. reduce heat; simmer uncovered for 15-20 minutes, or until thickened. meanwhile, cut chicken wings into three sections; discard wing tips. place wings in a well-greased 15inch x 10inch x 1inch baking pan. bake at 375* for 30 minutes, turning halfway through. brush wings with sauce. bake 20-25 minutes longer, basting and turning once, or until chicken juices run clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"mix ingredients together except wings for now. once ingredients are all mixed together coat wings. once coated, let wings set in fridge for 15min then re-coat again. after you recoated wings you can begin to deep fry your wings. you can add your own special sauce to your wings. i prefer franks hot sauce or my own home made bar-b-q sauce. hope you enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"glaze: in pot combine onion, marmalade, ketchup, vinegar, garlic, 1\/2 teaspoon montreal seasoning and spice powder. over medium-low heat; simmer, stirring, until thickened, 30 minutes. reserve 1\/4 cup glaze. wings: preheat oven to 400°f. sprinkle wings with remaining montreal seasoning. arrange in single layer on jellyroll pan. bake 30 minutes. turn wings over; brush with reserved glaze. bake 15 minutes; turn wings over. heat broiler. broil wings until golden, about 5 minutes. dip: return remaining glaze to simmer, adding water to thin as necessary. serve with wings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat oven to 425*f. spray 13x9inch baking pan with non-stick cooking spray. melt butter in large skillet-medium heat-add olive oil. add wings-cook, turning occasionally-10 minutes or until browned. add garlic-cook one minute longer. stir in red pepper flakes-mix well. transfer chicken mixture to baking pan. bake-turning once-20-25 minutes-or until done. enjoy! :>).","target":"combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"boil the wings in water for about 15 minutes. drain and let cool slightly. pat dry. in a small bowl, combine the rub ingredients. rub the wings with the spice mixture and place in a resealable bag. refrigerate 4 hours or up to overnight. grill the wings until heated through and crispy, turning once. serve with white barbeque sauce or bleu cheese dip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"in a foil-lined baking pan, arrange the wings in a single layer. bake at 375 degrees for 20 minutes, drain well. combine the maple syrup, whiskey, melted butter, and five spice powder in a slow cooker. add`wings, stir to coat the wings with sauce. cover and cook on low 4-5 hours, or on high for 2 - 2 1\/2 hours. serve immediately or you can keep them warm in the slow cooker on low for up to 2 hours. garnish with orange wedges, and pineapple slices. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.","target":"in a pan, add wings, 1 cup of water, white pepper, vinegar, red chilli powder, soya sauce, oyster sauce, barbeque sauce and salt, mix and cook on steam until it\u2019s tender and water dries. take off the flame and let it cool down. now take a bowl, add egg, white pepper, vinegar, red chili powder, salt, soya sauce and corn flour, mix and apply on wings, leave for 30 minutes. heat up oil in a pan, deep fry chicken wings until light golden and crispy. serve with ketchup or any kind of sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"cook sugars, corn syrup and milks together in a saucepan, stirring occasionally to prevent burning, until the temp is 248 f. ,or until mixture forms a firm ball when tested in cold wter. remove from heat, add butter, salt and vanilla to mixture and mix well. pour into a greased pan. when cold remove from pan and cut into cubes. wrap these in wax paper. options: chocolate caramels add 5 oz melted, unsweetened chocolate to recipe before cooking. coffee caramels sub 1 1\/2 cups coffee for the milk in recipe nut caramels add 2\/3 cup broken nuts to reciep after cooking club caramels make 1 chocolate batch, and 1 nut batch. pour one batch into pan, let cool while making the other batch and pour on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"preheat oven to 250. prepare popcorn and set aside. in a sauce pan bring to a boil brown sugar, butter and syrup. boil at a slow boil for 5 minutes without stirring. remove and add baking soda, salt, vanilla and peanuts. pour over popcorn and toss. lay out on greased cookie sheets and bake for 1 hour stirring every 20 minutes. store in large zip lock bags."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"line base and sides of a shallow cake tin with foil. brush foil with melted butter. combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan. stir over low heat without boiling to dissolve sugar completely. bring to boil and reduce heat slightly. stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour. note: if the caramel is not cooked long enough it, will not set properly. pour mixture into the prepared tin. smoothen the surface. use a sharp knife to mark caramel into small squares. refrigerate 30 minutes or until firm. remove from tin. cut through. store caramels in an airtight container in the refrigerator up to 3 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"combine sugar, 1 cup of the cream, syrup and butter in a large kettle. boil for 20 minutes. add remaining 1 cup of cream gradually (do not allow to stop boiling). cook to 244° on a candy thermometer or until firm ball forms when small amount is dropped in cold water. add vanilla. pour into greased 9x13-inch pan. cool, cut and wrap."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (i have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream cook over medium heat, stirring constantly to 240 degrees. remove from stove and gradually add l more cup of cream. return to heat and cook until 244-246 degrees. pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan. cool about three hours until fairly firm. invert onto cutting surface and using a thin, sharp knife (i use a chef's knife) cut into one inch pieces. wrap in pieces of waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"preheat oven to 250 degrees f (95 degrees c). place popcorn in a very large bowl. in a medium saucepan over medium heat, melt butter. stir in brown sugar, corn syrup and salt. bring to a boil, stirring constantly. boil without stirring for 4 minutes. remove from heat and stir in baking soda and vanilla. pour in a thin stream over popcorn, stirring to coat. place in two shallow baking pans or dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. if you like chewy popcorn, bake for less time. remove from oven and let cool completely before breaking into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"combine all ingredients except vanilla and cook over low heat, stirring constantly, until it reaches 246°f (or forms a firm ball when dropped into cold water). stir in vanilla, then pour in a greased 8-inch square baking pan. cool, then \"plop\" out of pan and cut into 1-inch pieces. individually wrap each square in waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"carmalize 1 cup sugar. after brown pour 1 cup water into it. cook until sugar melts. in a separate dish, stir flour and other cup of sugar together. beat eggs and add to sugar and flour. add remaining ingredients except butter. cook until thick. cool, put a layer of wafers and a layer of wafers and a layer of pudding until used all. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"melt margarine, toffee, and milk over low heat until all toffee is melted and mixture is creamy. dip marshmallows in toffee mixture using a fondue fork. then roll in crushed cereal. drop onto wax paper and harden in fridge. keep toffee mixture on low heat while dipping. these freeze well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"crust: combine all ingredients, press into a pie dish and chill. filling: dip banana in lemon juice. slice bananas over crust. beat coffee, salt and caramel together. spread caramel over bananas. topping: decorate with stiffly whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"mix everything into a sauce pan. bring to boiling point over a slow flame, stirring constantly. cook until hard ball stage, still stirring slowly. remove from heat and pour into a buttered 8\" square pan. cool, cut into squares. roll in powdered sugar. store in covered tin with layers of wax paper between."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"melt butter in a large, heavy saucepan (dutch oven). add brown sugar and salt. stir in corn syrup, mixing well. gradually add milk, stirring constantly. cook and stir over medium heat until firm ball stage - 245 degrees on a candy thermometer. remove from heat and add vanilla. pour into a well-buttered jelly roll pan. cool 4-5 hours. remove from pan, cut and wrap. makes about 5 lbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"to make crust:. cut shortening into flour until fine crumbs form. add salt. mix in water. rollout into 2-9 inch crusts. procedure:. combine sliced apples with sugar, flour, cinnamon, and butter. spoon half into pastry lined pie dish and spread evenly. melt caramels with water in top of double boiler. drizzle over apples. spoon remaining apple mixture over caramel layer. place second crust over apples and crimp edges to seal. bake 45 minutes in 425 oven. cover edge of crust with foil if it browns to quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"in a bowl, dissolve the cornstarch with 3\/4 cups water. beat the egg yolks and stir them into the cornstarch mixture. set aside. in a saucepan, cook 3\/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. add the remaining 3\/4 cup sugar, 1\/2 cup butter, and the remaining 3\/4 cup water. bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely. stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. continue to boil slowly until the mixture thickens. take the mixture off the heat, stir it until smooth, and let it cool. stir in the vanilla and pour the pilling into a baked pie crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. remove from fire; cool 5 minutes and stir once. pour into 2 baked pie shells. top with either a meringue from the egg whites or allow pie to cool and top with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"preheat oven to 250°f. pour pecan halves into greased 9x13\" pan and place into oven for 5 minutes. melt butter in medium saucepan over medium heat. stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes). remove pecans from oven and pour into saucepan\/caramel mixture. stir to coat and pour back into 9x13\" pan. place back into oven for 45-60 minutes stirring every 15 minutes or so. remove pan and spread pecans onto parchment paper or silpat (i've used wax paper but it sticks at times-if it does put in fridge and remove when cold). separate pecans as they cool (2 forks work well). i often half this because i can't keep out of them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"combine cookie crumbs and butter and press on bottom and up the sides of a greased 9\" pie plate. cover and chill. place cold water in heavy saucepan and sprinkle with gelatin. let stand 1 minute add caramels, milk and salt. cook and stir over low heat until gelatin is dissolved and caramels are melted. refrigerate 1-2 hours or until mixture mounds when stirred with a spoon. stir in pecans and vanilla. fold in cool whip and pour into crust. chill 6 hours or overnight. if desired, garnish with caramel ice cream topping and additional pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"line a 9 x 13 pan with buttered foil. in a heavy saucepan, combine 1 cup butter, sugars, corn syrup and 1 cup of heavy cream. stir over medium heat until the sugars are dissolved. bring mixture to a boil, then slowly stir in remaining cup of heavy cream. using a candy thermometer, bring mixture to 240 degrees, without stirring. remove from heat, stir in pecans and vanilla. pour mixture into prepared pan. allow to cool, remove from pan and cut into 1\" squares. wrap in parchment paper, plastic wrap or just store in a ziploc bag."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"butter a square pan and set aside. melt butter in medium sized pan. (i usually melt mine in the microwave and then add it to the pan to reduce the chance of burning). add sugar and dash of salt. stir well. stir in corn syrup and sweetened condensed milk. stir constantly. cook over medium heat to 245 degrees or firm-ball stage (12 - 15 minutes). you can test candy by dropping a spoonful into ice water and then attempting to roll it into a firm-ball with your fingers. if it goes flat, it's not done. wait until the candy actually can form a nice round ball. remove from heat. stir in vanilla. pour into buttered pan. set aside to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sift together flour and 1 cup sugar. add egg yolks; beat until smooth. add milk, butter and vanilla; set aside. brown remaining 1\/2 cup sugar in skillet; add 1\/2 cup hot water. then add to flour mixture, stirring well. cook until thick. pour in baked pie shell. meringue: beat egg whites and salt until stiff. add sugar, 1 tablespoon at a time. beat well. add vanilla. cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.","target":"pop popcorn. it is best to use loose kernels and not a bag of pop corn. spread across the counter and make sure to discard all the unpopped kernels. place in a large bowl that will fit in the microwave. in a saucepan, mix butter, brown sugar, karo syrup and salt, and bring to a boil for 3 minutes. add the vanilla and the baking soda. mixture will look as if it will boil over in pan, but it will not. remove from heat and pour over the popcorn. mix well, and place the popcorn bowl in the microwave for 30 seconds 4 times, mixing well in between. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"sift together flour, cocoa, and salt. cream shortening and sugar together until light and fluffy. beat in eggs, one at a time. stir in the vanilla. dissolve baking soda in the hot water. stir into the creamed mixture. add dry ingredients to creamed mixture alternately with cold water. beat well after each addition. (i make 5\"dumps\":dry- water- dry- water- dry). bake in a greased and floured 13\" x 9\" x 2\" pan for 20-25 minutes at 350f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in lge saucepan, combine sugar, cocoa, flour and salt gradually add water cook and stir over med. heat until mixture comes to a boil cook and stir for 1 minute or until thickened remove from heat stir in butter and vanilla pour into pastry shell refrigerate for 2-3 hrs. before slicing garnish with whipped cream.","target":"cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"beat sugar, oil, eggs and vanilla for 4 minutes. sift together dry ingredients. mix dry ingredients and boiling water into egg mixture alternately, one-third at a time. pour in floured 13 by 9-inch oan. bake at 350 degrees for 40 minutes until springs back to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"mix all dry cake ingredients. add boiling water, egg and vanilla. pour into greased and floured 13x9 inch pan. bake for 45 minutes at 350 degrees. if you have a hot oven, check at 35 minutes. toothpick in center should come out clean when done. for frosting, mix dry ingredients, add water, vanilla and pb and mix well. add more 10x, pb or cocoa depending on consistency and taste. cool cake before frosting. this cake tends to lose it's top layer when frosted (it has a glossy top layer which is very moist) but if you like a heavy, dark chocolate cake, it is worth the effort. just frost gently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f (175°c). grease a 10 inch bundt pan. in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in sour cream, melted butter, eggs and almond extract. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. blend in chocolate chips. pour batter into prepared pan. bake in preheated oven for 50 to 55 minutes. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.","target":"cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat eggs with 3\/4 cup of sugar, add melted butter and vanilla. in a separate bowl, mix the other 3\/4 cup sugar with the cocoa, salt and flour. add milk and a little hot water, just enough to dissolve the mixture. combine all ingredients and pour into two prepared pie crusts and bake for 30 minutes. top with whipped cream.","target":"cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"oil and flour two 8\" layer cake pans (if including the eggs) or one 8\"x10\". preheat oven to 350°f. shift together the first 5 ingredients in to a mixing bowl. if using eggs beat together until evenly yellow and reduce water by 2 tablespoons beat together with water and vanilla. measure out oil and pour it and the water mixture together onto the flour. beat until flour lumps are gone. pour vinegar all at once onto mixture and gently fold in evenly - do not beat. this part is best done by hand. pour into pans. bake at 350f for 10 minutes then reduce to 325f for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"beat butter and margarine till creamy. add in the eggs one at a time, beat well after each addition. sift flour and bicarbonate of soda. add to the egg mixture alternate with the mixture of cocoa. mix well until all incorporated. pour the mixture in the in the 8 x 8in square baking tin, that have been greased and top with baking paper. bake in the oven of 170degrees celcius for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 375 degrees. in a mixing bowl combine eggs and sugar; set aside. melt butter and chocolate in a small saucepan over low to medium heat. bring to a boil. remove from heat. slowly pour hot chocolate mixture into egg\/sugar mixture while whisking continuously, so as not to cook the eggs. beat well. pour mixture into pie crust. bake at 375 degrees for 26 minutes. (a crust will form on top, but will be gooey and chocolatey in the middle!).","target":"cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. in large saucepan, mix together sugar, cocoa, and flour. add milk and cook over low heat until thick. beat egg yolks well. add egg yolks and butter to milk mixture and cook one minute more. cool. pour into baked pie shell. beat eggs whites until stiff, adding 3 tbsp of sugar graduaally as you beat. when stiff peaks form, gently pour on the cooled filling. bake in a 350° oven until meringue is light golden brown on its peaks. enjoy.","target":"cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream oil, sugar and cocoa. add eggs. add flour mixture alternately with buttermilk. add soda and salt. add vanilla to hot water and fold water into cake. bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. icing for old-fashioned chocolate cake: bring margarine, cocoa and whole milk to boil. remove from heat and add powdered sugar and vanilla. mix until smooth and of spreading consistency. this is my favorite chocolate cake.","target":"set oven to 350 degrees. set oven to second lowest position. grease an 8-inch square or round pan. in the microwave melt chocolate squares; cool 10 minutes. in a bowl combine the flour with baking soda and salt; set aside. in a mixing bowl beat egg and sugar until well combined. beat in the water and oil. stir in melted chocolate and dry ingredients; mix until blended. pour batter into greased pan then sprinkle chocolate chips over batter. bake for 32-38 minuntes or until cake tests done. if u want to put vanilla icing you chocolate you can it's yours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"put self raising flour, cocoa powder, baking powder and baking soda in a bowl. add in brown sugar, butter, cream and vanilla essence. add in water slowly. add cooking chocolate. por in a greased cake tin and bake in a preheated oven 350 degree fahrenhit for 35-40 minutes. remove from the oven and let it cool. remove from tin once cooled. in the meantime, take the remaining cocoa powder, evaporated milk, condensed milk, golden syrup and unsalted butter in a vessel and cook over slow fire. stir well until thick. add vanilla essence. now, your chocolate fudge frosting is ready. coat the cake with the chocolate fudge frosting. you can do the icing with the melted cooking chocolate. decorate the cake with walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix shortning and 2 sugars and cream well. beat in sour cream, egg, cherry juice, and vanilla. mix flour, baking soda, and salt. add to creamed mixture on low speed; blend well. stir in chips, nuts, and cherries. drop generous tbs on ungreased sheets. bake at 375* for 10-12 minutes or until set. cool 2 minutes on sheet. remove to cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"grease and line a deep 23cm round cake pan. combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl and beat on low speed with electric mixer until ingredients are combined. increase speed to medium, and beat for about 3 minutes or until mixture is smooth and changed in colour. spread into prepared pan. bake in a moderate oven for about 1 1\/2 hours. stand 5 minutes before turning on to wire rack to cool. spread cold cake with icing. chocolate icing: melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"sift dry ingredients into a large bowl; add sugar. add melted butter gradually, mix well. add milk and vanilla; beat well. add lightly-beaten eggs gradually, beating well after each addition. put mixture into greased and greased-paper lined deep 20cm round cake tin. bake in a moderate oven 65 minutes or until cooked when tested. top with chocolate icing when cold. chocolate icing: sift together icing sugar and cocoa; mix in melted butter and water; beat until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"combine all ingredients (except frosting) in one mixing bowl adding boiling water last. pour into a greased and floured 9x13 inch pan. bake in a 375-degree oven for 30-35 minutes. frost when cool. note: this can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans. it will also make about 32 cupcakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°f. grease and lightly flour 8x1 1\/2 inch round baking pan. heat chocolate and 1\/3 cup water til chocolate melts; cool. beat butter about 30 seconds. add sugar and vanilla; beat til fluffy. add egg yolks one at a time beating one min after each. beat in chocolate mixture. add dry ingredients and buttermilk. fold in egg whites. bake for 30 to 35 minutes. cool 10 minutes. frost."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"heat oven to 350 degrees f (175 degrees c). coat a 9-inch round pan with cooking spray. beat butter or margarine in large bowl until creamy; add white sugar, and beat until fluffy. beat in egg and vanilla. whisk together flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. spread a little more than half of the batter in the prepared pan. cover with pear slices and dust with chocolate, and add remaining batter by tablespoons covering well pears and chocolate. bake at 350 degrees f (175 degrees c) for 50 to 60 minutes, until toothpick test done. remove pan to wire rack to cool. if you wish dust with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 180 degrees c. place sugar, water, butter, bicarb soda and cocoa in a saucepan and bring to the boil. once boiling, time for 2 minutes, then remove from heat. grease and line base of a loaf pan. once chocolate mixture has cooled, add the flour and egg. mix well until smooth. place in pan and cook in oven for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees. spray a bundt pan with cooking spray, and evenly distribute 1\/4 cup pecans in bottom of pan. combine dry cake mix and cinnamon in large bowl. add oil, eggs, vanilla, and pie filling; mix well. stir in chocolate chips and remaining pecans. spoon into bundt pan (batter will be thick). bake for 1 hour, or until cake tests done. cool cake in pan for 10 minutes. remove from pan and cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"grease and flour (or use cocoa powder) two 9-inch round cake pans. cream butter,shortening, sugar, and vanilla until light and fluffy. blend in eggs. combine baking soda, baking cocoa, flour, baking powder, and salt in a bowl. add alternately with the milk to the batter. blend well. pour into prepared pans. bake at 350 degrees f for 30 to 35 minutes. cool 10 minutes and remove from pans. cool completely on wire racks. frost with your favourite icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 200 degrees c. line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan. whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter. combine all dry ingredients. mix dry ingredients with the butter mixture. pour batter into the prepared pan and bake for 20 minutes. if the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to. let cool. the cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too! serve with a dollop of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"pre heat oven to 350. grease and flour 2 8 inch cake pans. melt chocolate in microwave, for about 30 seconds, stir, if not quite melted microwave another 10 seconds. add this to yogurt, stir in sugar and eggs beat till blended. add coffee. stir together dry ingredients and slowly mix in chocolate mixture. pour in equal amounts batter in pans, bake till knife inserted comes out clean. cool. frost with your favorite frosting, or mix 3 cups powdered sugar with 3 tbs cocco and add just enough canned milk to make it easy to spread. aprox 1\/8 cup. add 2tbs at a time beating till it will spread easy. ice cake and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 175éc. grease a 22 cm, round cake pan. flour with cocoa powder, shaking off excess. whip eggs with sugar lightly. add melted and cooled butter, milk and raspberry jam, mix well. in a separate bowl, combine flour, baking powder and cocoa powder. add flour mixture and boiling water alternately, mixing just until incorporated. turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes. serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°f. grease and lightly flour a 9\" square pan. in a large bowl, sift together flour, baking soda and salt. set aside. in a small bowl, stir cocoa and water into a smooth paste. set aside. in a large bowl, cream together shortening, sugar and vanilla until light and fluffy. beat in the eggs one at a time. mix in the flour mixture alternately with the buttermilk. mix in the cocoa paste until thoroughly combined. stir in chocolate chips. pour batter into pan and bake in oven for 40-50 minutes, or until baked. let cool slightly and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°f lightly grease a 9\"x13\" baking pan. stir together the cake mix, eggs, water, and oil until combined. set aside. combine marshmallows and brown sugar. in another bowl, combine cocoa and 2 cups hot water. now combine marshmallow and cocoa mixtures and pour into the greased 9\"x13\" pan. spoon prepared cake mix evenly over all. do not mix together. bake at 350f for 45 minutes. cool completely in pan. flip onto a platter. your cake will have a wonderfully rich layer of chocolate sauce on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 425. butter and flour 6 small ramekins (i use pam spray and flour). in a double-boiler, melt butter and chocolate. meanwhile, whip eggs, egg yolks and sugar on high until fluffy (about 5-10 minutes). reduce speed to low and slowly add flour. add chocolate\/butter mix. pour into ramekins. bake 7-8 minutes. remove from oven and cool 3-5 minutes. rub knife around and carefully invert onto plate. can serve with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix all cake ingredients till well blended. bake in 2 greased round cake pans in 350°f oven for 30 minutes. cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with grandmas fudge frosting (recipe #123920). must refrigerate if serve with pudding filling. prep time does not include cooling time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°. drain cherries very well.reserving liquid for cherry drizzle. cut cherries in half, set aside. melt 2 cups semisweet chocolate chips and butter in a 3 quart pan over low heat -- stirring constantly.remove from heat.stir in sugar, flour, vanilla, baking powder, salt and eggs. stir in cherries -- and chocolate chunks. spread dough in ungreased 13x9\" baking pan -- bake 32-37 minutes or center is set. cool completely -- about 1 hour. place cherry drizzle in a plastic food bag with tip cut off -- squeeze drizzle in pattern on top of brownies. to prepare drizzle. mix drizzle ingredients until smooth in a small bowl.use just enough cherry juice to produce a drizzling consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"melt butter and golden syrup together. warm milk and dissolve the baking soda in it. sift together the flour, baking powder and cocoa into large bowl of mixer. stir through the sugar. add eggs, butter mixture and milk mixture. beat on medium speed until combined. lastly add vinegar and beat well for 2 minutes. pour into a 9\" tin which has been greased and bottom lined with baking paper. bake at 350f for 45 minutes or until cake springs back after touching with finger. cool in tin for 10 minutes before turning onto a rack to cool completely. ice\/frost with your favourite chocolate icing\/frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"beat the eggs very well for about 20 minutes until pale thick and foamy. use electric mixer! beat in chocolate then liqueur and then the cream. bake in foil-lined 24cm springform pan at 150 degrees c for 80-90 minutes until skewer inserted in centre comes out reasonable clean. allow to cool completely before taking it out of the tin. the cake will drop in the centre when it has cooled. you can only serve small slivers - it is so sinful and rich!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"line and butter a springform of 20cm. melt butter and chocolate on low heat. let cool a little bit while stirring. add eggs, sugar and gran marnier (or cointreau). mix cornstarch (or flour) with ground almonds and add. pour mixture into springform. stick blackberries into mixture. bake in the middle of a 200°c oven for 20-25 minutes. the cake should still be moist. remove cake and let cool. cool for several hours or best overnight. sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 f degrees grease cookie sheet and set aside. place cranberries and orange juice in a microwave safe bowl. cover with celephane. microwave until warm, 1-2 minutes. in another bowl mix flour and cocoa, baking soda and salt. on a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. add flour mixture until just mixed. stir in chocolate chips and the cranberry mix. drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. bake until cookie edges are firm (about 10 minutes.) cool for 5 minutes on the cookie sheet and then remove to wire rack. store at room temp for up to 3 days or in the freezer up to 1 month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in small bowl, soak cherries in hot water for at least 10 minutes. do not discard water! in mixing bowl, cream shortening, butter and sugars until fluffy. beat in eggs, orange peel and vanilla. combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined. stir in cherries and chips with water you soaked the cherries inches. drop by rounded tablespoon fulls 2\" apart onto ungreased cookie sheets. bake at 350°f for 12-14 minutes or til edges are lightly browned. cool 1 minute before removing from cookie sheets to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°f in large bowl, combine flour, sugar, baking. powder, salt and butter; cut with pastry blender until crumbs are. size of large peas. melt over hot not boiling water, semi sweet chocolate chips. remove from heat and cool slightly. at room temperature (about 5 minutes). add milk and egg to melted. chocolate and mix well. blend chocolate into flour mixture. spread. cherry pie filling in bottom of 2 quart casserole. drop chocolate. batter randomly over cherries. sprinkle with chopped nuts. bake at 350 f for 40 45 minutes. serve warm with heavy cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees. grease a large cookie sheet. beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy. add egg and vanilla; beat until well blended. combine flour, cocoa, cream of tartar, baking soda and salt in a medium bowl; add to butter mixture. mix until uniform. mix in chopped cherries. drop dough by tablespoonfuls onto prepared cookie sheet. bake about 10-12 minutes or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"combine sugar and flour in bowl. melt butter, shortening, water, and cocoa powder and brink to a boil. pour mixture over sugar and flour. stir well. add remaining ingrdeients and stir until smooth. pour into two greased and floured layer cake pans. bake at 325 for twenty-five to thirty minutes. cool thoroughly before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"to make the cake: combine the first 3 ingredients in a large mixing bowl; stirring with a whisk to remove large lumps. add in oil and the next 3 ingredients; stirring until smooth. stir in chocolate morsels. pour batter into a greased\/floured 12-cup bundt pan. bake in a 350°f oven for 1 hour or until a wooden pick comes out clean. cool cake in pan on a wire rack 10 minutes; remove from pan and let cool completely on wire rack. to make the glaze: whisk together the first 3 ingredients in a saucepan over low heat; cook, whisking constantly, 5 minutes or until butter and chocolate melt. remove pan from heat; whisk in powdered sugar until smooth and spreading consistency. spread chocolate glaze on cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"place chocolate in top of a double boiler, bring water to a boil. reduce heat to low, cook until chocolate melts. cream shortening; gradually add sugar beating well at medium speed with an electric mixer. add eggs, one at a time, beating well after each addition. add chocolate mixing well. combine four, baking powder, soda and salt, add to chocolate mixture alternately with buttermilk, begin and end with flour.mix after each addition. add water, nixing well. stir in vanilla. pour batter into 2 greased and floured 9 inch round cake pans. bake at 350f for 30 minutes or until wooed pick inserted in middle comes out clean. cool in pans 10 minutes, remove from pans, and cool completely on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix dry ingredients. add softened butter and butter-milk; beat for one minute. add eggs and vanilla. stir soda and cocoa into boiling water, mix, and then beat into cake mixture. bake in greased and floured layer pan or 9x13 inch cake pan at 350°f for 30-35 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 325 degrees f. grease and flour a 10 inch bundt pan (or a 9\" x 13\" pan). in a large bowl, combine cake mix and pudding mix. mix in eggs, water, vegetable oil and kahlua. blend thoroughly. bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter. cool for 10 minutes in the pan, then invert onto a serving dish. prick top and sides of cake. drizzle chocolate syrup over the top and sides. store and serve cake at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees. sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl. add 1 stick of margarine, 1\/2 c of coffee, and 1\/3 c of sour milk to the sifted ingredients. stir by hand until mixed. add another 1\/3 c of sour milk, 2 eggs, and 1 t of vanilla. beat 3 or 4 minutes with mixer. pour into lightly greased 9x13-inch baking pan. bake 20-25 minutes or until a toothpick comes out clean. after cake cools mix together ingredients for the chocolate frosting. in a large mixing bowl, add the stick of margarine and powdered sugar together and add vanilla, cocoa and coffee to taste. spread frosting on top of cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"heat oven to 350°f. in large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well. lightly spoon flour into measuring cup; level off. stir in flour and salt; mix well. stir in cherries. shape dough into 1 inch balls. place 2 inches apart on ungreased cookie sheets. bake at 350f for 8-10 minutes or until edges are light golden brown. immediately top with chocolate kiss. remove from cookie sheets."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"grease two 9 inch cake pans. pre heat oven to 350. mix flour, sugar, cocoa powder, baking soda and baking powder. add the milk, vegetable oil,2 eggs, vanilla, and boiling water. beat for 2 minutes. pour evenly into the two pans. bake for about 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"heat oven to 350°f (175°c). butter and parchment line two 8x2-inch (20x5-cm) baking pans. measure all ingredients (except the chocolate) into a large mixer bowl. blend for 30 seconds on low speed, scraping bowl constantly. blend in the melted chocolate and beat 3 minutes on high speed, scraping the bowl. spoon into the pans and level them well with an offset spatula. bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees f. combine dry ingredients in large bowl. in a large measuring bowl, mix the wet ingredients together except boiling water. stir the two mixtures together, then add boiling water. beat together until smooth. pour batter (which will be very,very soupy) into greased 9 x13\" baking pan and bake for 25 minutes. allow to cool if planning to use icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"for cake, mix flour, sugar, and baking soda. melt butter on low heat and add cocoa and water until melted. add to dry ingredients. allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs. bake at 375° for 30 minutes. for frosting, melt butter and cocoa until almost boiling. add powdered sugar and cook on low heat, stirring constantly, until sugar has melted. it will be slightly lumpy. pour over warm, not hot, cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream butter and sugar. add eggs and mix well. alternate sour milk and flour to butter mixture, starting with milk. beat well after each addition. melt squares of chocolate in water. add baking soda to chocolate, stirring until soda is mixed. pour chocolate into batter and mix well. add vanilla. pour into 2 greased and floured layer pans. bake at 350 degrees for 30 to 40 minutes. cake is done when sides pull away from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 180°c( 350°f). put flour, sugar and dry ingredients together in a bowl. add eggs, belt butter (i use the microwave) and add. mix all in an electric mixer then slowly add the boiling water. bake for approximately 30-40 minutes or until the cake springs back when gently tapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350ºf. grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. set aside. in large mixing bowl cream butter flavor crisco, sugar, eggs, and vanilla until light and fluffy. add buttermilk. flour, cocoa and salt. beat until blended, scraping bowl frequently. beat at medium speed for 2 minutes, scraping bowl occasionally. pour into prepared pan(s). bake at 350ºf, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean. for layers, cool on wire rack for 15 minutes and remove from pans to cool completely. frost as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat the oven to 350 degrees. soften butter, and cream with tightly packed brown sugar. stir in milk, eggs, and almond extract. in a seperate bowl, combine flour, baking powder, baking soda, and salt. add to milk mixture and stir until all ingredients are moistened. with a spoon, stir in chocolate, cherries, and nuts. add batter into a greased 9x5 baking pan. bake for 50-60 minutes, or until toothpick comes out clean. let cool before removing from pan. you may serve it warm, cold, or re-heated. store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350ºf degrees (180 c). grease and line a 9 x 13-inch rectangular cake pan. place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes. cool. beat the eggs lightly, then add to cooled chocolate mixture. sift in the flour slowly, stirring thoroughly as you add to avoid lumps. pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean. cool cake on rack for 15 minutes, then invert cake onto rack to cool completely. dust with confectioners' sugar or if preferred cocoa powder. if desired, frost or glaze cake when completely cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"semi melt the butter and place in a bowl with the sugar and stir until combined then add the 3 eggs one at a time. after all is combined add the vanilla essence and stir again until combined. sift the plain flour,baking powder and the coco powder together. pour in the wet mixture and stir through, add the milk gradually until it looks like a fluffy mousse. spray the bottom of a dish with spray and cook and scoop in, even it out then put in the oven for 30 mins at 180°c. its ready when a skewer comes out clean. serve with a chocolate sauce or a some cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 375°f whisk together flour, baking powder, cinnamon, and salt in a small bowl. beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon. put level tablespoons of dough 1\u201A inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. cool on sheets 2 minutes before transferring to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in a large mixing bowl, combine the first six ingredients. add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). pour into a greased and floured 10-inch fluted tube pan. bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. cool for 10 mniutes before removing from pan to a wire rack to cool completely; dust with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 450 degrees. melt chocolate and butter in medium saucepan over low heat. set aside to cool slightly. mix eggs and egg yolks until well combined in a large mixing bowl with a whisk. add powdered sugar. add chocolate mixture. add flour. split evenly into 5 or 6 individual souffle dishes. cook 10-12 minutes until sides are set and center is still jiggly. run a knife around the edges and overturn onto a plate. serve with ice cream. the batter can be refrigerated for a day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in saucepan, bring butter, shortening, water and cocoa to a boil. take off heat and add sugar, flour, eggs, buttermilk, baking soda, vanilla and cinnamon. heat well stirring constantly. pour in a greased 9x13-inch pan. bake at 400°f for 20-25 minutes. icing directions: blend together all ingredients until well mixed. while cake is hot, poke holes throughout the cake. spread icing onto hot cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 180 degrees celsius. grease and line a large cake tin (round or square) with parchment paper. set aside. combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. set aside to cool slightly. in a bowl, beat together the eggs, sugar and vanilla. whisk the egg mixture into the cooled chocolate mixture. then add the chopped white chocolate, flour and salt. pour the entire mixture into the prepared tin. bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. the baking time will be much longer if you use a smaller pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 180 degrees. grease and line 2 20 cm cake tins with baking paper. sift flour and bicarb into bowl. add sugar, buttermilk, melted butter, vanilla and eggs to bowl. beat 3 minutes. spoon into tins. bake 35 - 40 minutes. while cakes are baking lick out the bowl!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream flour and butter and sugar. mix eggs seperatley then add to the mix and stir. add half a tablespoon of cocoa powder and stir. spilt between two lined\/greased cake tins. cook on 190 degrees for about 20mins (keep an eye to ensure burning doesn't occur.). insert a knife near the edge and ensure it comes out clean before removing from the oven. leave to stand for a few minutes then put on a wire rack. cream butter and icing sugar in a bowl. add two tsp of cocoa powder and if desried add melted chocolate. spread jam on one of the cakes, then spread a layer of the filling.sandwich the sponges. spread the remaining layer on the the top and sprinkle choco flakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"beat the butter and sugar until they become light, creamy and pale. add the eggs one at a time and beat well. mix in the golden syrup. sift flour, baking soda and cocoa in a separate bowl. fold into the other mixture, alternating with the milk until combined. turn into a greased and lined cake tin (23 - 25cm). bake at 160 degrees celsius for 1 1\/4 to 1 1\/2 hours. cool and turn onto a cooling rack. when cooled, ice with chocolate icing,."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350°f. cream together margarine and sugar. mix in eggs and vanilla extract. sift in flour, cocoa powder, baking powder and baking soda; mix well. mix in sour cream. lightly grease 8x8 baking dish. dust dish with cocoa powder to prevent sticking. bake for 40 - 45 minutes. don't worry, the middle will sink a bit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 375*. grease 8\" inch round cake pan, and cut 8\" parchment or wax paper round to fit inside, grease the top of the paper. microwave chocolate and butter on high one minute at a time until melted. whisk until smooth, then add vanilla, and set aside to cool for a few minutes. add eggs, one at a time and beat well. add splenda, incorporating until melted inches sift in cocoa powder and mix lightly. pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges. cool on rack for 5 minutes. loosen cake around the edges with a knife and invert on serving plate. cool completely before serving. can top with powdered splenda or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan. in a microwave-safe bowl, microwave chocolate, margarine and water until melted. stir occasionally until chocolate is smooth. allow to cool to room temperature. in a large bowl, mix together flour, sugar, salt and soda. pour in milk and eggs. mix the cooled chocolate mixture into the batter. pour into prepared pan. bake at 350 degrees f (180 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. frost with best buttercream frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 375°f butter two 8\" cake pans, and dust with cocoa powder. sift together cake flour, sugar, baking powder, baking soda and salt. mix in shortening with electric mixer at low speed. add 2\/3 c milk. when incorporated, turn up speed to medium and add remaining 1\/3 c milk. add eggs one at a time, beating well after each addition. add vanilla and melted chocolate and fold in until fully mixed. divide batter between the two pans. bake in preheated oven 25-35 minutes or until a toothpick inserted into one cake comes out clean. cool 10 minutes in pans, then turn out onto cooling racks until fully cooled. fill and frost with your favorite frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix well first 6 ingredients. pour into a greased and floured 9x13-inch pan. bake at 350°f for 20-30 minutes. icing: bring to boil 1 cup sugar, 1 stick margarine and 1\/3 cup evaporated milk. boil 1 minute. add chocolate chips and pecans and pour over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream sugar and butter put all ingredients in bowl mix with milk. pour in 9 inch baking pan. sprinkle with nuts. in bowl mix brown sugar and sugar and cocoa; mix well. sprinkle on cake batter. pour boiling water on top of cake. bake about 40 minutes at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined. tip into two well-greased 8\u201D round baking tins, and bake at 160 degrees c for about 50 minutes. test with a skewer \u2013 when it comes out of the cake clean, the cake is done. cool on a wire rack, and finish with icing of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"heat oven to 350°f grease and flour large round baking pan. in large bowl, mix in the brown sugar, dark baking cocoa, flour, baking soda, baking powder, salt and cinnamon. add eggs, oil, vanilla and milk; mix at medium speed for 1-2 minutes. stir in boiling water by hand. pour into prepared pan. bake 30-40 minutes until wooden pick inserted comes out clean. cool for 10 minutes, remove from pan to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream sugar and butter add eggs add milk sift dry ingredients together into creamed mixture make paste with cocoa and boiling water ( i just dumped into creamed mixture add to mixture put in oblong 9 x 13 pan bake 325 degrees for 30 minutes.it said 40 minutes and my oven is wonky check."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1\/2 cup crisco boil 1 minute. sift 2 cups self-rising flour, 1 3\/4 cups sugar. pour chocolate sauce into flour mixture. add 2 eggs, 1\/2 cup buttermilk, 1\/2 teaspoon soda and 1 teaspoon vanilla. beat well. pour into greased 9x13 inch pan. bake @ 350 for 30 minutes. icing:. 1 stick butter. 1\/2 cup buttermilk. 5 tablespoons cocoa. boil 1 minute and add 1 box confectioner sugar and chopped nuts. spread onto hot cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix well the sugar, eggs and butter. add milk and mix more. add the flour and mix it until it is uniform add the chocolate, the baking powder and the vanilla and mix it for awhile. pour the cake batter into greased 13 x 9 cake pans. bake for 30 minutes in 350-degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix all dry ingredients in a 9x9 clear pyrex pan. i use a whisk which i find reduces the accidents of spilling over the edge of the pan. lift the pan and ensure that all ingredients are well mixed. create 3 wells in the mix and pour vanilla, butter and vinegar into one each. pour water over all and mix well. again lift the pan to make sure that all dry ingredients are mixed into the liquid. bake for 30-40 mins at 350 until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"grease and flour 8 inch square cake pan. put all ingredients except 1\/2 cup boiling water in a large bowl. pour 1\/2 cup of boiling water over above ingredients and beat about 2 minutes with electric mixer. pour into baking pan. spread evenly. bake at 350 degrees for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat your oven to 350 degrees fahrenheit. combine all your dry ingredients in a bowl except your chocolate chips and slowly mix in your wet ingredients. pour into a greased circular pan or 9 by 13 inch rectangular pan. add your chocolate chips on top, and softly push into the batter making sure not to let them touch the bottom or sides of the pan, since they easily stick. bake for around 30 minutes, add more time if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat the oven to 180 c(375 f). melt dark chocolate and butter over low heat. in a large bowl, mix the eggs and the sugar . then add the chocolate mix. add the flour and mix together. grease and flour one 9 inch round pan. pour the mix into the prepared pan, and bake for 20 to 30 minutes. for the frosting, melt dark chocolate ,butter and maple syrup in a small pan. pour over the cooled cake and put it in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"melt 4 oz white chocolate in 1\/2 cup hot water. cool. cream butter, sugar. mix in 4 egg yolks one at a time, beating after each addition. add white chocolate mixture and 1 teaspoon vanilla. sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. do not overbeat. fold in 4 stiffly beaten egg whites. gently stir in pecans and coconut. pour in 3 greased and floured 8 or 9 inch pans. bake 25 to 30 minutes in 350 degree oven. frost cooled cake with favorite frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in a medium mixing bowl completely dissolve the sugar and margerine in boiling water. sift in the combined flour, bicarbonate of soda and cocoa powder. mix using an electric beater for 1minute. add egg whites and beat for another 30 seconds. using a metal ringed cake tin (6 cup capacity) coated with cooking spray, pour in the cake mix. bake in the oven at 180 degrees for approximately 30mins. once the cake has cooled place all icing ingredients into a small mixing bowl and combine well. spread icing evenly over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"1. combine butter, sifted cocoa and milk in a saucepan, stir over low heat without boiling until butter is melted; cool to room temperature. 2. grease a deep 20cm round cake pan. 3. beat eggs in a small bowl with electric beater until thick and creamy. gradually beat in sugar, beating until dissolved between each addition. 4. transfer to a large bowl. fold in half the sifted flour and half the cocoa mixture, then remaining flour and cocoa mixture. pour into prepared pan. 5. bake at 190 degrees celsius for about 40minutes. stand 5minutes before turning onto a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 300° f and #8232;(this is not a typo! this is a slow bake chocolate cake recipe.). use crisco shortening to lightly grease and flour the and #8232;9 x 13 inches baking dish. (it's a one layer chocolate cake!). place all the ingredients on the left into a mixing bowl. mix at medium or medium high speed until all ingredients are blended and smooth. pour into greased and floured baking dish. bake for 1 hours. test by sticking with knife. if it comes out clean, it's done! allow to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat the oven to 350*f. grease sides and bottoms of two 9\" baking pans, or one 9x13\" pan. lightly flour the greased pans. combine flour, sugar, cocoa, baking powder, baking soda, and salt. add the buttermilk, oil, and eggs in a large bowl with the mixer at low speed until just moistened. pour batter into pans and bake 30-33 minutes for the 9\" round or loaf pans and 35-38 minutes for the 9x13\" pan. cupcakes, bake for 19-22 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"1. combine the first 6 ingedients in a large bowl or mixer - mix well. 2. combine wet ingredients together and mix well. 3. add wet ingredients to dry and mix well. 4. grease a 10\" spring form pan add cake mix and bake at 350 for approx 35 to 40 minutes - test doness with a toothpick in the middle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix cream cheese, margarine, powdered sugar, baking chocolate and vanilla in a bowl. take out 3 cups for icing and set aside; to the rest add the remaining ingredients. pour batter into 3 floured 9\" cake pans. bake at 350 f for 30 to 35 minutes. when layers are cooled spread with reserved icing, stacking each layer as it's iced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"for the cake:. preheat oven to 350 degrees. combine flour, sugar, salt, baking soda, and cocoa powder in large bowl. make a well in the center then add the vanilla, oil, vinegar, and water. stir until mixed well. pour into greased 9x9 baking dish or cupcake pan (will make 8 cupcakes). bake 30 minutes. should pass the toothpick test. for the frosting:. cream the 'butter' in a bowl. add sugar, cocoa, vanilla, and water to make a thick but spreadable frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cake: preheat oven to 325f and spray two, 9 inch rounds with cooking spray. in a medium bowl stir together flour, cocoa and baking soda; set aside. in a large bowl cream margarine and sugar using a mixer. beat in egg white, one at a time. stir in vanilla. next, add the flour mix alternately with coffee, *stirring* between each addition. then, using the mixer, beat batter for 4-5 min's and pour evenly into prep'd pans. bake for 25-35 min's (do a toothpick test at 25 min., cook additional min's if needed) cool cakes until room temp -- this works best if left over night. icing: in a medium bowl beat all ingredients until spreading consistency. keep in fridge unti ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"for crust:. in a bowl, mix flour, sugar and salt. cut in butter until mixture resembles coarse crumbs. press firmly onto the bottom and sides of a 9 in pie plate. bake at 350 for 15-20 minutes until golden brown. cool completely. for pie filling:. in a saucepan, combine milk. chocolate chips, and salt. cook, stirring over low heat until chocolate melts. stir in cherry pie filling and almond extract. pour into the cooled crust. chill 2-3 hours or until firm. garnish with whipped cream and marschino cherries, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"combine sugar, milk, salt, marshmallows and margarine\/butter in sauce pan over medium heat. boil 5 minutes. remove from heat. add cherries and vanilla. pour in 9x13 inch buttered pan. melt chocolate chips in double boiler. add peanut butter, margarine\/butter, and crushed nuts. spread evenly over top of cherry mixture and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"heat oven to 170°c fan bake. line a 23cm square cake tin with nonstick baking paper. place milk and vinegar in a large bowl and stir to make soured milk. whisk in the sugar, egg, salt, oil and vanilla essence. sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter. pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. remove to cool, then ice with chocolate frosting. chocolate frosting. beat butter and icing sugar together in a bowl. add cocoa powder and boiling water and beat until creamy. makes 1 cup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream the butter and sugar in a bowl. beat in the egg and vanilla extract. mix the flour, baking soda, salt and cocoa in another bowl. mix the dry ingredients into the wet. mix in the chocolate and the cherries. place the dough onto a cookie sheet one table spoon at a time. bake in a 350f preheated oven for 10-14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"for the cake: boil water, crisco, and butter until smooth. combine dry ingredients in a mixing bowl. blend butter mixture into dry mixture. when well combined, mix in remaining ingredients as listed. pour into a greased and floured 9x13 inch pan. bake at 350 degrees until knife or toothpick comes out clean. for icing: in a medium saucepan, bring butter and milk to a low boil. in a mixing bowl, pour butter mixture over powdered sugar and cocoa. stir in vanilla and nuts. when cake comes out of the oven, poke holes in it with a fork and pour icing over while still hot. stores great overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix first 3 ingredients in large bowl. combine next 3 ingredients and bring to a boil in a sauce pan. remove from heat, pour over first mixture in bowl. mix well. add remaining. bake in greased 11x16 pan 400 f for 20 minutes. test center. make icing - put sugar and vanilla in small mixmaster bowl. combine margarine, milk, and cocoa in saucepan. bring to a boil. remove from heat and pour over confectioners' sugar. beat quickly, but well. add nuts. pour over cake and spread. good warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees fahrenheit. grease three 9 inch round cake pans. in a medium bowl combine the boiling water with the cocoa powder; whisk until smooth and cool. sift together the dry ingredients; flour, baking powder, baking soda, and salt; set aside. in large bowl cream butter and sugar until light and fluffly. beat in eggs one at time; add vanilla. add the flour mixture, alternately with the cocoa mixture, to the butter mixture. spread batter evenly between prepared pans. bake for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in a small bowl, combine the flour, sugar, baking powder, and salt. in another bowl, whisk the egg, milk, oil, and extract together. stir into dry ingredients just until moistened. fold in cherries and chocolate chips. fill paper-lined muffin cups 3\/4 full. bake in a preheated 350° oven for 20-25 minutes or until a pick comes out clean. cool for 5 minutes before removing from pan to a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"line a plate with foil. place in the freezer to chill for 10 minutes. turn magic shell bottle upside down and shake for at least 20 seconds. scoop 6 rounded servings of cherry vanilla ice cream onto chilled plate. immediately coat with magic shell. (to assemble later, return to freezer until ready to serve.). assemble by placing two scoops of ice cream into 1 of 3 tall (12 ounce) glasses. fill glasses 2\/3rds full with black cherry soda. serve immediately and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"pre-heat oven to 350 degrees. put sugar and flour into a large mixing bowl. heat melted margarine and oil almost to the boiling point. then add cocoa and water mixing well. add this mixture into the sugar\/flour mixture. add the last 5 ingredients then mix well. pour into a 11x15 sheet cake pan. bake 25 minutes in a 350 degree oven. cool, frost and serve. for frosting: melt butter, then add all other ingredients, mix well. for white frosting omit the cocoa powder."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"cream shortening and sugar. add eggs. one at time. dissolve cocoa in hot water. add to creamed mixture. mix soda into flour. add to creamed mixture. alternatively with milk.( i used soured milk ). pour into greased floured cake pan.(i used 9x13). bake in 375 degree oven 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350. line a 14x10 pan with parchment paper. whip the butter, applesauce, faxseed and brown sugar. beat in egg, milk and vanilla extract. stir in all flour, baking soda, and cinnamon. fold in oats, cherries, chocolate chips and coconut. pour the wet mixture into the lined pan, spread evenly and bake for 30 - 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"in one bowl i mixed the cake mix, splitting the ingredients in half accordingly. in another bowl i mixed the brownie batter, splitting the ingredients accordingly. combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approximately 30 minutes or until it\u2019s baked through. let it cool and gently poke some holes into it with a fork. now pour the included ganache all over the top of the cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"mix together the dried cherries and liqueur. set aside. in a medium bowl, whisk together cream, milk, sugar, vanilla and almond extract until smooth. pour mixture into ice cream maker and freeze. when ice cream is thick add reserved cherries, liqueur and chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 375 degrees; lightly grease cookie sheets. cream together oil, butter, egg, sugars, almond extract, and vanilla. stir together dry ingredients; beat into butter mixture. fold in nuts, chips, and cherries. drop by rounded teaspoonfuls on prepared baking sheets. bake 10-12 minutes. cool slightly before removing from pan to rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"preheat oven to 350 degrees f. line bottom of two greased 9-in. round baking pans with parchment paper; grease paper. in a large bowl, cream butter and brown sugar until fluffy. add eggs, one at a time, beating well after each addition. beat in vanilla and cooled chocolate. in another bowl, whisk flour, baking soda, salt, and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition. transfer batter to prepared pans. bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. cool in pans 10 minute before removing to wire racks; remove paper. cool completely. frost between and over layers with vanilla or chocolate frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"add flour to mashed bananas followed by the rest of the ingredients except grated chocolate pieces. blend it well until fluffy and let it set for 15 minutes and leave it in a desired shape bowl. thereafter place the bowl in microwave on micro for 5 minutes. let it cool for 5 minutes meanwhile prepare the dressing melt some grated chocolates in microwave for about 2 mins , if its too thin add some flour to it and with the spatula spread it over the cake. the best alternative to grated chocolates would be nutella or chocolate spread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. combine cake mix, eggs and cherry fruit filling; blend well. pour into greased and floured 9 x 13-inch pan. bake 25 to 40 minutes or until cake springs back when lightly touched. frost after cooling with the following. combine sugar, butter and milk in small pan; bring to boil, stirring constantly. cook 1 minute; remove from heat. stir in chocolate pieces until melted and smooth. spread on cake. yummy!","target":"sift together dry ingredients in a mixing bowl. add oil, coffee and milk; mix at medium speed for 2 minutes. add eggs and vanilla; beat 2 more minutes. (batter will be thin). pour into two greased and floured 9x1 1\/2-in pans (or 2 8-inch pans and six muffin tins, or one 9x13 pan). bake at 325 for 25 to 30 minutes. cool cakes on wire racks 15 minutes before removing from pans. for frosting, combine the milk and flour in a saucepan;cook stirring constantly, until very thick. cover and refrigerate. in a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. add chilled milk\/flour mixture and beat for 10 minutes. frost cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"in a bowl, combine the first four ingredients. combine water and oil and add to flour mixture. add additional flour if needed to form soft dough. turn onto floured surface and knead 1 to 2 minutes. place in greased bowl, turning once to grease top. cover and let rise in warm place for 20 minutes. punch dough down and place on greased 12\" pizza pan and pat into a 12\" circle. brush with salad dressing. combine seasonings and sprinkle over top. sprinkle with cheeses. bake at 450 degrees for 15 minutes or until golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"cheesecake topping: beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. beat in eggs one at a time, then set aside. cake batter: sift dry ingredients together. cream butter and sugar, then beat in eggs, then milk and vanilla. stir in dry ingredients. grease and flour a deep 9-inch pyrex pie plate, or a 9 x 9-inch square pan. spread cake batter over bottom and sides, spreading much thinner on sides. spoon cheesecake mixture over batter. bake at 325° for 40-45 minutes, until cheesecake is set. spread with sour cream topping, then return to oven for another 5 minutes. cool, then refrigerate at least 4 hours. sour cream topping:"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"set oven at 325 degrees f. combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan. crumble stilton into a bowl. add cream cheese and sugar, then beat with an electric mixer until well blended. beat in eggs, one at a time until smooth and creamy. add vanilla. stir in flour, sour cream and dry vermouth or lemon juice until well blended. pour cheese mixture over crust. bake in oven for 1 hour, or until firm. turn off heat and let cake cool in oven for 1 hour. cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight. loosen cake from spring-form side with a narrow knife and remove side when ready to serve. (this cheese cake freezes well)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven to 350°f. put all ingredients except raisins into a blender or mixer and blend until smooth. stir in raisins. use 8 inch or smaller pans. grease and flour the pan. pour the mixture over and smooth it out. bake for 45~50 minutes or until the top is slightly golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"cream butter and sugar until light and fluffy. blend in egg; add flour and mix well. press on bottom and about 2 inches up the sides of a springform pan. bake at 400 degrees for 5 minutes. reduce oven temperature to 350 degrees. combine cream cheese and sugar and mix at medium speed on an electric mixer until well blended. blend in pumpkin, spices, and salt. add eggs, one at a time, mixing well after each addition. pour pumpkin mixture into pastry lined pan and smooth the surface. bake at 350 degrees for 50 minutes. loosen cake from rim of pan, cool, then refrigerate and chill thoroughly before removing rim. garnish with whipped cream before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"for the crust: cream butter, sugar, and egg; add flour. spread in the bottom of a 9\" spring form pan and bake for 5 minutes at 450, remove and cool slightly. for the filling: cream the cream cheese, add sugar slowly, and vanilla. cream in eggs one at a time, add milk and flour. pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.). cool to room temp, then refrigerate until chilled. serve cold. note: my mom just tosses all of the ingredients into the mixer at once, but i think it comes out creamier if you mix them as listed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven to 350°f. mix cream cheese, eggs, 1 cup of sugar (reserve 1\/2 cups of sugar for the topping). roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan. pour mixture on top of crescent rolls. roll out other can of crescent rolls and place on top of mixture. (if seams come undone while rolling out. pinch together). mix 1\/2 cup of sugar and 4 tsp of cinnamon in different bowl. spread softened butter on top of crescent rolls. sprinkle sugar and cinnamon mixture on top of butter. place in oven for 30-40 minutes depending on your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"grease and flour 10\" spring form pan. mix the ricotta, sugar, and cream cheese together. add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla. pour batter into pan and bake 1 hour at 350. turn oven off and leave the cake in the oven for another hour. do not open oven! cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven to 300 degrees. butter bottom and sides of 9 1\/2\" springform pan. sprinkle pecans over bottom on pan distributing evenly. beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. add pumpkin and sour cream, mix thoroughly. mix in spices. pour batter over nuts,. bake 60-70 mins or until knife inserted in center comes out clean. cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"mix beef and sausage. preheat oven to 350 degrees make patties. lightly grease baking pan. mix butter and garlic powder. cook patties. spread butter mixture on buns. place buns open faced on baking pan. bake for 10 minutes. spread ragu on buns place burgers on buns. place cheese on bugers. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"beat cream cheese and sugar with electric mixer in a large bowl until smooth. beat in flour and vanilla. beat in eggs just until well blended. blend in ricotta cheese, sour cream, lemon rind and lemon juice. place vanilla wafers in bottom of 9-inch springform pan. gently spoon cheesecake batter over wafers. bake in preheated 325f oven until center is slightly wobbly, about 65 minutes to 70 minutes. remove from oven; run knife around edge. return to oven that has been turned off. let rest 1 hour with door ajar.remove outer ring. refrigerate, covered, at least 3 hours before serving. serve slice topped with 1\/3 cup fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"with a mixer, beat 2 cups ricotta cheese until smooth. gradually beat in sugar and liqueur. add toasted almonds, orange peel, semi-sweet chocolate and mix well. with clean beaters, whip whipping cream with icing sugar until stiff peaks form. fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert. serve in 8 decorative dishes or in one large glass bowl. garnish with the reserved whipped cream. sprinkle with chocolate curls or sprinkles of desired or top with candied fruit. chill for at least 6 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven to 350 degrees. grease 9x13 pan. prepare cake mix according to package directions, pour batter into greased 9x13 pan. mix together ricotta cheese,sugar,eggs and vanilla. pour over cake batter mixture. bake in 350 degree oven for 60-70 minutes or until brown. let cool, cut into squares. sprinkle with powdered sugar (**optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"mix all crust ingredients together by hand until crumbly. press evenly into spring-form or 9 and #8243; pie pan. bake at 450 degrees for 5 minutes. preheat oven to 325 degrees. blend all ingredients in food processor or blender until smooth. pour into baked pie shell. the batter should be thick like custard. bake for 1 hour. once timer has sounded, turn oven off and leave cheesecake in oven for another hour. chill overnight, or at least 6 hours, and serve plain or top with favorite topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven to 350. in a medium bowl, combine flour and 3\/4 cup brown sugar. using a pastry blender, cut in butter until mixture resembles coarse crumbs. stir in 1\/2 cup pecans. press mixture evenly in bottom of a 13x9- inch baking pan; bake for 10 minutes. in a medium bowl, combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth. add milk and vanilla, beating until well combined; pour over cooled crust. bake for 15 minutes; remove from oven, and cool for 10 minutes. in a medium bowl, combine remaining 3\/4 cup brown sugar, corn syrup, melted butter, and eggs. stir in remaining 1 1\/2 cups pecans. pour brown sugar mixture over cream cheese mixture. bake for 40 to 45 minutes, or until center is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"press in 1 1\/2 cans of unrolled dough in the bottom of greased 9x13 pan, sealing the perforations. cream 1 cup sugar, lemon flavoring and cream cheese in mixing bowl, until light and fluffy. spread over the dough in the pan. cover with the remaining dough. drizzle with melted butter and sprinkle with cinnamon and remaining sugar. bake at 325 degrees for 30 minutes. spread cherries over as it cools. this is called australian cheesecake because the cheesecake is \"down under\" the crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"preheat oven 350 f. butter and flour a 10 inch springform pan, place on baking sheet. using electric mixer combine ricotta, eggs, sugar, orange peel, orange juice, cream and vanilla. pour into prepared pan, bake 1 1\/2 hours. turn oven off, rest cake for 30 minutes then cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.","target":"butter and flour a 9\" spring form pan. finely zest lemon and orange (i use a micro planer) and set aside. juice lemon and orange and set aside. (i used a lemon\/orange a friend brought back from florida -- if you have one, use it!). in a large bowl, combine ricotta and zest and whisk until smooth. sift in sugar and flour and mix. add cream and vanilla and mix. whisk in eggs one at a time. pour into prepared pan. bake at 325°f for 1 1\/2 - 2 hours, or until knife comes out clean. turn off oven, open door and let rest in oven for 30 minutes. remove spring form and refrigerate for at least 2 hours. i brought mine up to room temperature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375°f in large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms. fit cookie press with desired template. fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. decorate as desired using colored sugars and sprinkles. bake 6 to 8 minutes or until set. cool 1 minute; remove from cookie sheet to wire rack.","target":"stir together flour and baking powder. beat butter for 30 seconds; add sugar and beat until fluffy. add egg, vanilla and almond extract; beat well. gradually add dry ingredients to beaten mixture, beating till well combined. do not chill. force dough through a cookie press onto an ungreased cookie sheet. if desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring. bake in a 400° oven for 7-8 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. melt two sticks(1\/2 pound) butter. allow the remaining butter to reach room temperature and soften. in a small bowl combine the flour and melted butter. mix well(you may want to return mixture to the microwave until mixture is pourable). pour melted butter mixture into cake mix in a large bowl. add softened butter. mix until all ingredients have been incorporated until smooth. if dough is still stiff knead until softened. spray cookie sheets lightly with cooking spray. shape as desired. bake for 14-16 minutes until lightly browned.","target":"stir together flour and baking powder. beat butter for 30 seconds; add sugar and beat until fluffy. add egg, vanilla and almond extract; beat well. gradually add dry ingredients to beaten mixture, beating till well combined. do not chill. force dough through a cookie press onto an ungreased cookie sheet. if desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring. bake in a 400° oven for 7-8 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt chocolate bark. make sandwiches with ritz and peanut butter by spreading peanut butter on a ritz cracker and topping with another cracker. repeat with others. dip sandwiches in chocolate bark, coating them with chocolate. put chocolate covered sandwiches on cookie sheets covered in wax paper. completely cool.","target":"stir together flour and baking powder. beat butter for 30 seconds; add sugar and beat until fluffy. add egg, vanilla and almond extract; beat well. gradually add dry ingredients to beaten mixture, beating till well combined. do not chill. force dough through a cookie press onto an ungreased cookie sheet. if desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring. bake in a 400° oven for 7-8 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut pears into a small dice, and place in a small bowl. sprinkle pears with lemon juice and toss. add the parsley, blue cheese, and oil and toss gently and thoroughly. season to taste with freshly ground black pepper. set aside. preheat the broiler. arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side. spread each toast round with a teaspoon of mascarpone. top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly. finish each one with a sprinkling of walnuts and serve.","target":"cover each salad plate with a modest bed of baby green lettuce. slice and core a half pear for each plate. thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce. top with toasted walnuts and a generous serving of crumbled blue cheese. whisk dressing ingredients and spoon over the salad mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: top 4 slices of bread with swiss cheese. spread each with 1 tablespoon chutney; arrange pears on chutney and sprinkle with blue cheese. top sandwiches with remaining bread slices. spray large skillet with cooking spray; heat over medium heat until hot. cook sandwiches until browned on the bottoms, about 5 minutes. spray tops of sandwiches with cooking spray and turn. cook until browned on the other side, about 5 minutes.","target":"cover each salad plate with a modest bed of baby green lettuce. slice and core a half pear for each plate. thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce. top with toasted walnuts and a generous serving of crumbled blue cheese. whisk dressing ingredients and spoon over the salad mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"melt caramels with water and margarine in a saucepan over low heat. stir occasionally until smooth.combine sugar,salt and eggs. gradually add caramel sauce;mix well. stir in pecan halves and pour into pastry shell.bake at 350 degree for 40 minutes.pie filling will appear soft,but becomes firm as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"combine first 3 ingredients in a large bowl, make a well in center of mixture. beat eggs until foamy. stir together eggs and butter; add to dry ingredients stirring until moistened. place foil-baking cups in muffin pans. spoon batter into cups to 2\/3 full. bake at 350 degrees for 20-25 minutes or until done. remove from pans immediately, cool on wire racks. best served warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"mix crust ingredients in food processor or mixer. form dough into small balls. place 1 ball of dough mixture in bottom of tea cake pans, and press up sides of each cup to form crust. mix filling ingredients together. place 1 t. of pecan mixture in each dough cup. bake at 370 degrees for 18-20 minutes. freezes beautifully."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350 degrees. in a medium bowl, mix the eggs, water, oil, and pecan filling til blended. add dry brownie mix and mix by hand til blended. pour into a greased 13\"x9\" pan. sprinkle pecans over the top. bake at 350 for 30 minutes; test for doneness. do not overcook. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"beat the egg whites until soft peaks form. gradually add the sugar, beating until stiff peaks form. combine the graham crackers, pecans,and baking powder and fold into the egg whites. pour this into a well greased 9 inch pie plate. bake at 350 degrees f in center of oven for 30 minutes. after it cools thoroughly spread with cool whip and chill overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"heat oven to 350 degrees. grease 13x9 inch pan. reserve 2\/3 cup of the dry cake mix for filling. in large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended. press in bottom of greased pan. bake at 350 degrees for 15 to 20 minutes or until light golden brown. in large bowl, combine reserved 2\/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. beat 1 minute at medium speed or until well blended. pour filling mixture over warm base; sprinkle with pecans. bake an additional 30 to 35 minutes or until filling is set. cool completely, cut into bars. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 425 degrees f. beat eggs until light. add the sugar and flour to the eggs, mixing well. add corn syrup, vanilla, salt and pecans. pour into unbaked pie crust. bake at 425f for 10 minutes, then without opening the oven door, reduce heat to 325f and finish baking, about 45 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f. prepare and bake cookie crust as follows: spray 10 x 15-inch baking dish with pam. beat at medium speed the sugar, flour, salt and butter. beat until mix is fine crumbs. press into pan. bake 20 to 30 minutes or until light brown. while baking prepare filling as follows: beat eggs, corn syrup, sugar, butter and vanilla until blended. stir in pecans. pour over hot crust. bake 30 minutes. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"prepare pumpkin filling. spread evenly in the bottom of prepared pie crust. beat eggs lightly. stir in corn syrup, sugar, margarine, and vanilla until well blended. stir in pecans. carefully spoon over pumpkin filling. bake 50-60 minutes in a preheated 350 oven. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"do not put in electric mixer. beat eggs well with a fork. blend the remaining ingredients. pour into 9\" uncooked pie shell. bake in preheated oven at 250 degrees for 1 hour and 45 minutes. *to prevent edges of pie from browning too much during cooking line edges with aluminum foil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 325. nuts may be either pecans or walnuts. to make crusts: cream butter and cream cheese. add flour and mix until dough comes away from edges of bowl. make 1\" balls and press into a greased mini-muffin tin (making indentation for filling). to make filling: beat sugar into eggs. add vanilla. stir in nuts. spoon into shells, filling no more than 3\/4 each (filling will rise during baking). bake at 325 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 425°f. blend margarine, sugar, corn syrup and flour. add eggs, salt, and vanilla. pour into pie shell. cover with broken pecans. put in preheated 425 degree oven. after 3 or 4 minutes, turn oven to 300 degrees. cook for about 45 minutes or until middle of pie is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"chop the pecans in a food processor. roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes. watch carefully \u0096 do not let burn. take out and let cool. whiz the next four ingredients in a food processor until it forms small lumps. spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers). bake in a 350 degree oven until it is just starting to color, about 20 minutes. meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream. simmer for a minute and stir in the nuts. pour over the hot shortbread base and return to the oven for another 15 to 20 minutes. cool completely before cutting into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f in medium mixing bowl, combine flour, sugar; cinnamon and nutmeg; cut in butter with a pastry blender or forks until mixture resembles coarse corn meal. or use a food processor in short bursts (do not overwork). press firmly on bottom of ungreased 13x9 inch baking pan. bake 15 minutes. meanwhile, in medium mixing bowl beat condensed milk, egg and vanilla. stir in chips and pecans. spread evenly over prepared crust. bake 25 minutes or until golden brown. cool. chill thoroughly. cut into bars. store covered in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f. prebake pie crust for 15 minutes. in medium bowl, with electric mixer on low speed,beat brown sugar and margarine until blended. mix in flour, baking powder, egg and vanilla until well combined. stir in 3\/4 cup pecans. spread in prebaked crust. sprinkle top with remaining 1\/4 cup pecans. bake for 25 to 30 minutes or until lightly brown and filling is set. cool completely on wire rack. garnish with cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"beat the egg whites till soft peaks form.gradually add sugar and baking powder.and beat till stiff peaks form. fold in nuts and cracker crumbs. bake in 9\" buttered pan 45 minutes at 300*. remove from oven and cool on wire rack in pan. when cooled, top with whipped cream, or whipped dream or cool whip.garnish with extra ritz cracker crumbs and toasted pecans -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f. for cookies: beat butter and sugar on medium speed of an electric mixer until creamy. add egg and vanilla and mix. reduce speed to low and add flour and baking powder. beat until well mixed. shape dough into 1 1\/4-inch balls. place 2 inches apart on ungreased baking sheets. make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly. combine all the filling ingredients (pecans through vanilla) in a small bowl. fill each cookie with 1 rounded teaspoon of filling. bake for 8-12 minutes or until lightly browned. cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"make a partially baked pie crust. melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer. remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed. beat in eggs, then the corn syrup and vanilla. return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees). remove from heat, stir in the pecans. as soon as the pie shell comes out of the oven, decrease temperature to 275. pour pecan mixture into hot shell. bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes. transfer to a rack and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"heat oven to 350°f lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. in large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. stir in flour. press dough in bottom and 1\/2 inch up sides of pan. bake 15 to 17 minutes or until edges are light brown. meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. stir in pecans. pour over crust. bake 25 to 30 minutes or until set. loosen edges from sides of pan while warm. cool completely, about 1 hour. for bars, cut into 9 rows by 4 rows. dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"- pre-heat oven to 350 degrees. - in a large mixing bowl, mix all ingredients together using an electric mixer for approximately 2-3 minutes or until mixed well. - pour mixed igredients into uncooked pie crust and bake for 45 minutes. - let cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"heat oven to 350°f lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. in large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. stir in flour. press dough in bottom and 1\/2 inch up sides of pan. bake 15 to 17 minutes or until edges are light brown. meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. stir in pecans. pour over crust. bake 25 to 30 minutes or until set. loosen edges from sides of pan while warm. cool completely, about 1 hour. for bars, cut into 9 rows by 4 rows. dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"set oven to 350 degrees. set oven to second-lowest rack. generously grease 10 regular-size muffin tins (make certain to grease very well!) or line with paper liners. in a bowl stir together brown sugar with flour and nuts. in another bowl beat butter with eggs and vanilla until well combined, then add to the flour mixture. stir with a wooden spoon until just combined. divide between the muffin tins (do not fill to top only about 2\/3 full). bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350. lay pie crust in a 9-inch pie dish. in a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. spread evenly on bottom of pie crust. in a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar,and vanilla until mixture is frothy. stir in pecans. carefully spoon over yam layer. bake for 50-60 minutes or until filling is set around edges and a knife inserted halfway between the center and edge comes out clean. cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350 degrees. mix all ingredients in a bowl with a wooden spoon. pour into a greased mini-muffin pan, filling each cup about 2\/3 full. (i used a normal size muffin pan, filling the cups 2\/3 full). bake 12 to 15 minutes. (for larger muffins, i baked for about 20 minutes). take from oven and let cool completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"beat eggs well. add the pumpkin, corn syrup, white and brown sugars, salt, vanilla, pecans and cinnamon and mix thoroughly. pour into pie shell and bake in a 425 degree oven for 5 minutes. reduce heat to 350 degrees and bake another 50-55 minutes, or until knife inserted in center of pie comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f. coarsely chop 1 1\/4 cups pecans. in a medium bowl whisk together eggs and sugar, add corn syrups and vanilla until well blended. add chopped pecans and stir, pour into pie shells. arrange remaining pecans on top of pies. bake for 50-55 minutes or until cake tester comes out clean. note: if you spray measuring cups with pam cooking spray, corn syrups will come out easier."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350 degrees. grease and flour 9x13 inch pan. beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry). press firmly into 9x13 inch pan. bake for 20 minutes\u2014will be light to golden brown. combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients). pour over baked crust, spreading evenly. bake until filling is set; approximately 35-40 minutes. cool completely and cut into bars. store at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"mix sugar, starch and salt. add beaten eggs. stir in syrup. stir in pecans. pour into unbaked pie shell bake at 350 degrees for approximately 35 - 40 minutes (will be soupy when hot, but will congeal as it cools). if desired, serve with a scoop of vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"in a mixing bowl, combine flour and sugar. cut in butter until mixture resembles coarse meal. press firmly into a greased 13 inch x 9 inch x 2 inch baking dish. bake at 350 degrees for 15 minutes. meanwhile, in another bowl, beat milk, egg, vanilla and salt. stir in toffee chips and pecans, spread evenly over baked crust. bake for another 20 minutes or until lightly browned. cool. refrigerate until thoroughly chilled, cut into bars. keep chilled until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"in a large bowl combine the dry ingredients for the crust. cut in the cold butter until crumbly. press into the bottom and up the sides of a 10x15x1 ungreased pan. bake at 350 for 18-22 min or until set. while the crust is baking, mix ingredients for filling except pecans. when it is well mixed, stir in pecans. pour over hot crust. bake at 350 for 25-30 minutes or until the edges are firm and the center is set. like a pecan pie. cool on wire rack. cut into bars and store in the refrig until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 375, parbake pie shell until golden. in a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes). very slowly, pour in a thin stream into the beaten eggs while stirring vigorously. add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell. bake for 50 minutes or until puffed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven 350 degrees. dough: mix cream cheese, butter and flour to form dough. chill for 20 minutes. divide dough into 24 sections. press each dough into cooking oil sprayed mini muffin cups. filling: mix eggs, syrup, vanilla, pecans, sugar and butter. pour filling to 3\/4 full in each dough cup. bake 25 minutes until crust is brown and filling is dark. let cool to set completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"in large bowl, sift together flour and powdered sugar. cut in butter until crumbly. press onto bottom of greased 13x9 baking pan. in another bowl, beat eggs. beat in rest of ingredients except pecans. stir in chopped pecans. pour over crust and bake for 50-55 minutes in a 350 degree oven. let cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"mix dry ingredients; add wet ingredients. prepare a mini-muffin pan with cooking spray. spoon batter into muffin pan. bake at 350 degrees for 20 minutes. start testing after about 10 to 15 minutes; if firm to touch and slight brown, remove from oven. makes 36 muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"heat oven to 350°f; grease a 9x13 pan. mix all of the crust ingredients at medium speed until crumbly. press firmly in pan and 1\/4 inch up the sides. bake 15 minute. mix all of the filling ingredients except nuts together until well blended. stir in nuts. pour evenly over crust. bake another 20 minute. cool completely before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"melt 1-1\/2 t butter in a large skillet over medium heat. add pecans; saute' 8.minutes or until lightly browned. remove pecans from skillet. melt remaining 2-1\/2 t butter in skillet over medium heat; add onion, and cook. until tender, stirring occasionally. stir in rice and remaining ingredients. bring mixture to a boil; cover, reduce heat and simmer 20 minutes until liquid is absorbed and rice is tender. remove from heat; stir in pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"beat egg whites till very frothy. gradually add sugar. beat till mixture is stiff and shiny. fold in crushed crackers and pecans. cook in greased 9 inch pie dish. bake at 160 c for 40 minutes. cool totally then refrigerate. top with whipped cream and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"crust\". mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. press firmly and evenly into a greased (15x10 inch) jelly roll pan. bake 20 minutes at 350 degrees until golden brown. filling\". beat eggs, syrup, sugar, butter and vanilla in a large bowl until well blended. stir in pecans. pour over hot crust. spread evenly. bake 25 minutes at 350 degrees until filling is firm around edges and slightly firm in center. cool completely on wire rack before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 325 degrees. mix 2 sticks butter, cream cheese, flour and a dash of salt together; chill for one hour. mix all ingredients for the filling. place a small ball of the crust mixture in the center of each cup of a mini muffin tin; shape with a tart shaper. fill each muffin cup 2\/3 full with the filling mixture. bake for 25 minutes at 325 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350°f for crust, in a medium bowl combine flour, powdered sugar, and salt. using a pastry blender, cut in the 1\/2 cup butter until mixture resembles coarse crumbs. pat crumb mixture into an ungreased 11x7x1 1\/2-inch baking pan. bake for 20 minutes or until lightly browned. meanwhile, for filling, in a medium bowl stir together eggs, pecans, 1\/2 cup brown sugar, the corn syrup, 2 tablespoons melted butter, and vanilla. pour over the baked crust, spreading evenly. bake for 20 minutes more or until the filling is set. cool completely in pan on a wire rack. cut into bars. cover and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 350 degrees. in a medium bowl, combine all ingredients and mix well. spray a miniature muffin tin with non-stick cooking spray. (the spray with flour in it works best!). fill each 3\/4 full. bake in preheated oven for approx 18 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"preheat oven to 325*f. mix cream cheese and butter together. stir in flour. chill dough for 1 hour. shape dough into 24 balls and place in 24 muffin tins. press dough into regular muffin tins, working it up the sides and into the bottom. *note: mini muffin tins can be used but you may need to reduce the cooking time. sprinkle 1\/2 of the pecans into the bottom of the dough lined muffin cups. beat together egg, 1 tablespoon of butter, brown sugar, salt and vanilla until smooth. spoon filing over the pecans in the muffin cups. top with remaining pecans. bake at 325*f. for 25 minutes or until set. cool completely before removing from muffin tins. make about 24 tiny pecan pies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.","target":"heat sugar in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied. add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes. combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine. pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely. break into bite-size pieces and store in an airtight container between sheets of wax paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place softened cream cheese and butter in a bowl. gradually add flour to form a dough. chill dough in refrigerator. roll out and cut with a 2\" circle cookie cutter. place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. remove from oven, place 1\/2 pecan onto each circle. place an unwrapped caramel on top of each pecan. return cookies to oven and watch closely. remove from oven when caramels have melted. lightly flatten caramels with a buttered knife. melt chocolate chips in a double boiler or microwave. stir chips and spread on top of each melted caramel. sprinkle non-pareils on top of warm melted chocolate.","target":"mix together thoroughly shortening brown sugar egg and honey. stir in flour and spices. chill dough for 30 min. roll out 1\/4 inch thick cut into desired shapes. place 1 inch apart on lightly greased baking sheet. bake at 375 for 8 to 10 minutes. cool, frost or decorate as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place softened cream cheese and butter in a bowl. gradually add flour to form a dough. chill dough in refrigerator. roll out and cut with a 2\" circle cookie cutter. place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. remove from oven, place 1\/2 pecan onto each circle. place an unwrapped caramel on top of each pecan. return cookies to oven and watch closely. remove from oven when caramels have melted. lightly flatten caramels with a buttered knife. melt chocolate chips in a double boiler or microwave. stir chips and spread on top of each melted caramel. sprinkle non-pareils on top of warm melted chocolate.","target":"melt margarine and the 32 marshmallows together in a pan over low heat. stir as needed. once the marshmallows have all melted, remove pot from heat and stir in the green food coloring and the vanilla. stir until the marshmallow mixture is a uniform green color (no streaks). fold the cornflakes into the marshmallow mixture and stir until all are coated. drop by teaspoon full onto aluminum foil or parchment paper and place 3 red cinnamon candies in the center of each cookie. let dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place softened cream cheese and butter in a bowl. gradually add flour to form a dough. chill dough in refrigerator. roll out and cut with a 2\" circle cookie cutter. place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. remove from oven, place 1\/2 pecan onto each circle. place an unwrapped caramel on top of each pecan. return cookies to oven and watch closely. remove from oven when caramels have melted. lightly flatten caramels with a buttered knife. melt chocolate chips in a double boiler or microwave. stir chips and spread on top of each melted caramel. sprinkle non-pareils on top of warm melted chocolate.","target":"put the first 5 ingredients in a bowl. beat well with an electric mixer. add the flour. mix gently with a spoon until well blended. cover and put in the refrigerator. chill well. roll the dough out on a flat, floured surface. do not roll the dough out too thin or too thick. i usually roll it out to about a 1\/4 inch thick. cut your cookies out and put them on an ungreased cookie sheet. bake in the oven for 12-14 minutes at 350 degrees. **note** do not overbake. i usually take them out of the over when the bottom of the cookies are slightly brown. let cool in a single layer on wax paper. when they are cool, frost and decorate with colored sugars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: lightly grease 13x9x2 baking dish. in a large kettle melt butter and saute onions, celery, garlic until tender. add flour, sugar, salt, basil, pepper and chicken broth. bring to a boil. boil a minute then add chicken and frozen peas. pour into previously prepared pan. for dumplings combine biscuit mix, basil and 2\/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings) bake uncovered at 350 for 30 min. cover and bake 10 min more or until dumplings are done.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"when chicken is done cooking, remove from broth to cool. debone and set aside. strain broth. sift flour with salt and baking powder. mix in shortening with fingertips until blended. beat eggs, and add about 1\/2 cup chicken broth before adding to flour and shortening mixture. this should make a stiff dough, but if needed add a little more flour, or broth until the right consistency. roll out until a little less than 1\/4\" thick. cut into strips about 1\" wide, then cut into 1\" squares. bring broth to fast boil and drop in one by one as quick as possible. cover and boil 20 minutes. fold in chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken until tender, cool and debone; set aside. in a large stock pot; add water, chicken broth (may use more chicken broth instead of water also), cream of chicken soup, cream of mushroom soup, parsley, salt and pepper to taste (may use creole seasoning to taste instead). on medium heat, bring pot to a rolling boil. dust frozen pie crust with flour and cut into 1\"x 2\" rectangles, drop pie crust pieces into boiling broth. this will tighten up broth. now add the frozen dumplings per package directions. simmer until done. add the chicken to pot and allow to simmer 15 to 30 minutes before ready to eat, adjust seasoning to taste. makes approximately 1 gallon.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken, salt and poultry in approximately 2 quarts of water. remove chicken and set aside. add 3 cups milk (more for a richer flavor), bouillon cubes, and butter to broth. bring to almost a boil. add water to the flour to make a thin solution and pour in broth. stir well, reduce heat, and let simmer to thicken. add salt and pepper to taste. pinch each biscuit to small pieces and put in broth. stir often so dumplings won't stick together. when dumplings begin to sink, they are almost ready. pick chicken to small pieces and add to broth. when dumplings are not gummy to taste, it is ready to eat.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken with onion, poultry seasoning, salt and pepper. after the chicken is done, remove it from the broth, let cool, pick the meat from the bones and put the meat back into the broth. mix biscuit mix according to package directions. drop by large spoonfuls into boiling broth. reduce heat to medium, cover and cook 20 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring first 7 ingredients to a boil in a large dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. remove chicken, reserving broth in dutch oven. let chicken and broth cool. skin, bone and cut chicken into bite-size pieces; set aside. skim fat from broth. add soup to broth; bring to a boil. cut tortillas into 2x1 inch strips. add strips to briskly boiling broth. add chicken, reduce heat, and simmer 10 minutes, stirring occasionally to prevent dumplings from sticking. remove from heat; serve.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat butter in skillet, brown chicken on all sides. remove chicken and place in 9x13 in pan or rotating pan. add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat. remove carrots and place around chicken. mix chicken broth with spices. whisk flour into veggies and gradually whisk in broth stirring constantly until boiling. add peas and or corn and pour over chicken cook covered at 350° for 40 minutes. top with 1\/2 batch of nan's dumplings recipe #31796 dropping by tablespoons on top of chicken and broth. cook 10 minutes covered at 425° then uncover and cook 10 minutes more.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken until done (save broth), bone chicken and return to broth, adding canned broth as needed to make 3 cups. add soups and cook until boiling. add strips of tortillas one at a time. cover and cook 12- 15 minutes, stirring when done. add butter and stir.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken breasts in slow cooker. mix onions and soup and pour over chicken breasts. cook on high for 5 hours, or on low for about 8 hours. about 45 minutes before you are going to eat, separate each biscuit into thirds and place on top of chicken mixture in crock pot. cook for about 45 minutes or until biscuits are no longer doughy.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: directions: place bacon in a large deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside; reserve bacon drippings. add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally. pour in chicken broth; season with poultry seasoning, salt and pepper. stir in corn and simmer all together for 15 minutes. pour in half and half and bring to a boil; add crumbled bacon. in a medium bowl, combine biscuit mix with milk and mix well. drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another ten minutes covered. do not stir while biscuits are cooking or they will fall apart. serve hot and enjoy.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover the chicken breast with water (about 1 inch above). put a dash of salt, pepper, and garlic powder in the water and boil until chicken is cooked. remove chicken breast and let cool. remove any debris from the broth. add the 2 bullion cubes, soup, and 1 1\/2 cup of water to the broth and bring to a light boil. add the de-boned chicken back into the pot. add all remaining ingredients except tortillias and boil. while this is cooking, stack the tortillias (about 5 to a stack) and cut in long strips, then into quarters. drop them into the boiling pot, reduce heat, cover and simmer. taste broth and see if you need to add any seasonings, serve with cornbread or rolls!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in dutch oven combine the first ten ingredients. heat to a boil then reduce to simmer. simmer until carrots are tender, about one hour. add peas. in small sauce pan make rue with butter and flour. add rue to chicken mix. add and cook dumplings according to directions. i recommend recipe#30965 for the dumplings. eat!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place oil, butter, potato, carrots, and celery in a large pot and cook on medium heat for 5 minutes, stirring frequently. add salt, pepper, and poultry seasoning. add flour to the pan and cook 2 minutes. stir in broth; bring to a boil. add chicken and stir. in a bowl, combine biscuit mix and water. drop prepared mix into the pot by tablespoons. cover, reduce heat to medium low, and cook for 8 minutes. remove cover; give the mixture a few good stirs. stir in peas. serve piping hot.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring the first 5 ingredients to a boil in a dutch oven over medium-high heat, stirring often. separate biscuits in half, forming 2 rounds, cut each round in half. drop biscuit pieces, 1 at a time, into boiling mixture, stir gently. cover, reduce heat to low, and simmer, stirring occasionally, 15-20 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: open chicken, put it in large pot. heat to boiling. take out bones when chicken starts to fall off, take out any skin. add broth, lower heat to medium. take biscuits and pull apart dropping pieces of them into pot, use all the biscuits. after 5 minute turn to low. stir so it won't stick to bottom. add milk, salt pepper, and butter. it is done when most of the dumplings go to the bottom. from start to finish it takes about 30 to 45 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cover the chicken with water, bring to a boil, reduce to simmer for an hour, then take out meat to cool. add carrots, celery, onion and yellow food coloring. flatten each biscuit with your hands and pinch off about 7 or 8 pieces of each biscuit and drop into broth. add can of cream of chicken soup, stir well then cook for 10 to 15 minutes. chop or tear chicken into bite size chunks and add to the pot last. salt and pepper to taste, stir and serve.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook chicken, debone and reserve broth. cut stack of tortillas in 1\/2 inch strips. in a large pot add 2 cans chicken broth, onion, salt and pepper. bring to a boil and cook until onions are translucent. add soups, stir well and bring to a boil. add chicken, stir well and bring to a boil. simmer 5 minutes. tear tortilla strips into bite size pieces, toss into pot and stir well. simmer 10-15 minutes. if too thick, add reserved broth to desired consistency. if desired, transfer to crockpot to keep warm until serving. freezes well.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pot over high heat boil chicken in enough water to cover. (15 to 20 minutes) drain all but 3 cups water from pot. allow chicken to cool, then pull into bite sized pieces and return to pot. reduce heat to medium and add soup, salt and pepper. pull dough into pieces and add to pot. simmer over medium heat for 8 minutes or until dough is cooked. you can add veggies, but i like it without. i usually transfer it to a crockpot to keep it warm.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken in salted water until it slips easily off the bone. remove chicken from broth and debone. tear chicken into bite-sized pieces. return meat to broth, then add margarine and soup. bring to a boil. sprinkle flour onto board, then roll or pat each biscuit to about 1\/4 inch thickness. cut into strips. drop biscuit strips one at time into boiling broth, stirring often. cook on high for about 10 minutes, then reduce heat to low for another 30 to 40 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken until tender. remove cooked chicken to let cool. save broth. add soup, salt and pepper (to taste) to broth and bring to a slow boil. do not break tortillas up in package. cut tortillas into squares and drop into boiling mix. cook 3-5 minutes. tear or cut up chicken and add to pot. let cook for 5 minutes and serve. (do not use corn tortillas).","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add broth and cream of mushroom soup (minus 1\/2 cup reserved for the dumplings) to a large soup pot. bring to a simmer, and add chik'n, potatoes and carrots. simmer for 10 minutes or until potatoes are just tender. while simmering, put flour, baking powder and salt in a bowl. add shredded basil leaves and soup to flour blend and mix well. if dough is too dry add up to 1\/4 cup more water. add broccoli, kale, and zucchini to soup pot. stir well, then add dumplings by the spoonful. cover and simmer for 15 minutes. buen provecho!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot. add remaining ingredients except heavy cream, flour and biscuits. cook on high 2-1\/2 to 3 hours, or on low 5 to 7 hours. when chicken is done, remove pieces to plate and let cool, then debone. while chicken is cooling, mix flour and cream together, then stir into crock pot. open biscuits and cut each biscuit into 4 pieces. drop into crock pot and turn on high. these will need to cook about 30 minutes, until they are firm. return chicken meat to crock pot after deboning and serve. enjoy! ~v.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot put enough water to cover chicken. boil until tender and done. remove from pot and place on a plate or in a large bowl and let cool. adjust the water to simmering. add onions and celery, and biscuits to simmering water. don't put the chicken in yet. let it cook. by the time the chicken cools it should be easy enough to handle to take off the skin and remove bones. by the time you do this, your onions, celery, and biscuits should be done,. now add your chicken to the pot. now add milk. when that is done add just enough flour to thicken (usally about 2 to 3 tablespoons). enjoy.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in the bottom of a large heavy saucepan. saute onions in butter until tender. stir in flour and cook to create a light roux. slowly stir in chicken broth, then add remaining ingredients. the flour tortillas will take a while to start absorbing the liquid and become dumpling-like. simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. i usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"in a large soup pot, combine all ingredients in \"add first\" category. add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.). remove chicken pieces from pot and strain broth to remove fat. strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with \"add last\" ingredients. cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large soup pot, combine all ingredients in \"add first\" category. add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.). remove chicken pieces from pot and strain broth to remove fat. strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with \"add last\" ingredients. cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put chicken breast in a large pot or dutch oven and add enough cold water to cover. place on stove on medium heat until it comes to a boil and boil chicken until done, approx 10 to 15 minutes. remove chicken from water and set aside. while chicken is cooling, put all 3 soups in the water you cooked the chicken inches mix well, then let simmer. while simmering, shred the chicken. once chicken is shredded, return it to the pot. open the bisquits and tear them into pieces and add to the pot. simmer for approx 15 to 20 more minutes until dough is puffed up. enjoy!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook whole chicken for about 1 hour or until tender, covering chicken with water. add shredded parsley, salt and pepper to taste. remove chicken. use biscuit dough rolled out and cut into diamond shape or 1½\u201D to 2\u201D squares. or you can drop the dumplings made with about a tablespoon of dough into boiling water where chicken has been cooked. cover and simmer for about 10 minutes. add cut up chicken or stuff whole chicken with dressing. bake in oven for about one hour at approximately 350 degrees.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a heavy skillet, sauté onion in butter until tender. stir in flour and salt; blend until smooth, add chicken broth and hot pepper sauce all at once. heat, stirring constantly until thickened. stir in chicken, carrots and sour cream; simmer over low heat until hot. separate dough into 10 biscuits; cut each biscuit in half. place halves on hot stew. simmer, uncovered 10 minutes. cover; simmer over low heat 15 to 20 minutes or until biscuits are no longer doughy. garnish with chopped parsley and paprika.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot bring the chicken stock, soup, and cream to a boil. dice both peppers and onion. using a mini chopper makes this a breeze. spray a bowl with cooking spray, add peppers, onions and tomatoes, and cook to soften in the microwave. approx 2 minutes. add softened veggies and cooked chicken to pot of boiling stock. stir in spices. drop biscuit quarters into pot. do not stir. let things return to boil, cook 10 minutes uncovered. reduce heat to simmer, add lid and cook additional 7 minutes or until biscuits are done. avoid lifting the lid during the final cook time and don't over stir. stirring will tear apart the dumplings. enjoy!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken parts, water, broth, onion, celery seed and pepper in a dutch oven. bring to a boil, allow to boil until chicken is done. remove chicken pieces from broth and allow to cool. when chicken is cool enough to handle pick off bones and return to broth (or dice if meat is boneless). add milk and butter to broth mixture, allow to simmer for 5 minutes. add tortilla strips into broth chicken mixture and gently stir to combine. simmer until mixture thickens to desired consistency. can be cooked over an open fire in a dutch oven, or at home on a stovetop.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid. add dried rosemary and veggies and stir. heat over medium-high heat until boiling, stirring frequently. add biscuit pieces to the boiling broth. cover with lid and reduce heat to simmer for 20-22 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken in a slow cooker. heat broth in microwave; dissolve bouillon in broth. add next 4 ingredients to broth. pour over chicken. cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork. combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings. cover and cook on high for 35 minutes or until dumplings are done.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat large dutch oven with cooking spray. add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally. pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes. pour in half-and-half and bring to a boil; add bacon bits. in a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (note: do not stir while simmering, or dumplings will break apart). serve hot.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken in crock pot, season with salt, pepper, and other seasonings of your choice. do not add water. cook 4-6 hours on low. remove chicken from crock pot. strain the broth in the crock pot to remove fat and any small bones. add broth back to crock pot along with the soup, margarine, and water. increase heat to 'high' and add cut up biscuits. (i usually cut mine in half). while the dumplings are cooking, remove the chicken from the bone and add to crock pot. cook for 45 minutes - 1 hour or until dumplings are done to your liking.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (note about the soup: the recipe software interpreted \"creamy mushroom soup\" as cream of mushroom soup. do not used condensed cream of mushroom soup; look at the premium brands for \"creamy mushroom soup\" which is a ready to eat product.) heat to boiling, stirring frequently. while soup mixture is heating, stir biscuit mix and the 1\/3 cup milk together until it forms a soft dough. after soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls. sprinkle dumplings with paprika. lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more. serve hot.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place everything except the biscuit dough into the slow cooker, and add enough water to almost cover. place the lid on the pot and cook 4 hours on high or 8 hours on low. remove chicken from pot, shred and return to pot. if sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits. roll each biscuit out to about 3\" diameter and cut each biscuit into 9 pieces. layer biscuit pieces over the stew and cook another 1 hour on high.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put the first seven ingredients in a large pot and set to boil. once boiling, turn down to simmer. while the pot is heating up, dice chicken and saute with garlic. when the chicken is done, add to the large pot. then add the rest of the ingredients. tear the biscuits into bite sized peices and add them to the pot. put a lid over it and let it simmer for another 15 minutes. enjoy!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken, separate chicken and let cool. chop up chicken into bite size cubes. add broth to remaining water and bring to a boil. layer tortillas with flour, alternating and cut into squares. slowly drop squares into boiling broth and stir slowly. add extra flour to thicken broth to liking. add chicken back to mixture.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute carrot pieces and onion in medium size saucepan in butter for 3 minutes or until onion begins to soften. sprinkle vegetables with flour. stir to combine and cook 1 minute. stir in broth, chicken, grated carrot, thyme , marjoram and pepper until smooth. bring to boiling. lower heat; simmer 5 minutes until thickened. slice biscuits in half. drop on top of broth. simmer, uncovered, 10 minutes. then simmer another 10 minures, tightly covered. remove from heat. move dumplings to one side. drizzle half and half into saucepan along side; stir to mix. spoon chicken and broth into bowls. top with dumplings and parsley.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put chicken in a stock pot and cover with water, boil. when chicken is done take out of water and de-bone, save the water. add chicken back to the water and add soup and salt. while chicken is cooking flour the biscuts and pat them flat and cut to about 6 to 8 pieces. add them to the soup mixture and cook for about 40 minuets on medium heat. stir constantly so the dumplings don't stick together.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. cook until boiling. add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. try to drop each new piece into an open spot in your water. stir occasionally during this process and at the end to separate biscuit pieces. let boil for a few minutes then add soup, butter, and seasonings. stir until soup is dissolved. bring back to a boil and turn down heat. let simmer for 25-30 minutes until dumplings are at their desired texture.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"cut chicken into 1\/2-inch pieces. flatten each biscuit to 1\/8-inch thick and cut each into 6 pieces. spray large, deep nonstick pot with nonstick cooking spray. heat over medium-high. add chicken, onion and celery. cook and stir 6 to 8 minutes or until celery is tender. blend flour into chicken broth. stir broth and remaining ingredients, except biscuits, into chicken mixture. bring to a boil. add biscuit pieces to chicken mixture. cover tightly. reduce heat to medium-low. cook 10 to 15 minutes or until dumplings are fully cooked, broth is thickened and chicken is done. remove and discard bay leaf. ladle chicken and dumplings into individual serving bowls. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken into 1\/2-inch pieces. flatten each biscuit to 1\/8-inch thick and cut each into 6 pieces. spray large, deep nonstick pot with nonstick cooking spray. heat over medium-high. add chicken, onion and celery. cook and stir 6 to 8 minutes or until celery is tender. blend flour into chicken broth. stir broth and remaining ingredients, except biscuits, into chicken mixture. bring to a boil. add biscuit pieces to chicken mixture. cover tightly. reduce heat to medium-low. cook 10 to 15 minutes or until dumplings are fully cooked, broth is thickened and chicken is done. remove and discard bay leaf. ladle chicken and dumplings into individual serving bowls. refrigerate leftovers.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the chicken, butter, soup, broth and onion in slow cooker. cover, and cook for 5 to 6 hours on high. . one hour before serving, open biscuits. roll each one to be about 1\/4-inch thick and cut into 1\/2-inch strips. add to the slow cooker, laying on top of chicken and liquid. overlapping strips of dough will occur. continue cooking until the dough is no longer raw in the center, about 1 hour. note: dough will not cook into biscuits as you might think. it will become like traditional dumplings.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: shred rotisserie chicken into bite-sized pieces using 2 forks. melt butter in a stock pot on medium heat and add celery and onion. cook until vegetables are translucent. add water and chicken base and bring to boil. blend in cream of chicken soup, and then add salt, pepper, poultry seasoning and chicken. cover and simmer 30 minutes. bring to boil and add whole biscuits (do not tear). cover and cook 10 minutes. (do not remove lid during this cooking time.). reduce heat, remove lid and cut biscuits into bite-sized pieces using a serving spoon.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 400 degrees fahrenheit. combine the shredded chicken, vegetables, soup, salt, pepper, and 3\/4 cup water in a large bowl. transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes. remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small skillet, whisk together the water, and flour until smooth. slowly stir in the broth, heating over medium heat, stirring constantly until thickened. add chicken, salt, and pepper. cover, and reduce heat to low. meanwhile, make the dumplings. in a small bowl, combine the flour, baking powder, salt and pepper. stir in the milk unitl the mixture forms a thick batter. drop the batter on top of the chicken a tablespoonful at a time. cover and cook on low, 15 minutes or until the dumplings are cooked through.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in large pot, add onion and saute. add butter and flour to make a roue, cook a minute or so. add chicken stock and bring to a boil. add chicken and vegatables. mix together pancake mix and water, don't over mix as it should be thick. add dumpling mix in large spoon fulls into chicken stew. simmer 10 minutes uncovered, then 10 minutes covered. enjoy!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the chicken i use rotesserie chicken from the grocery store deli. in a dutch oven combine broth, water, creams soups abs pepper. bring to a boil stirring often. add chicken. spilt each biscuit in half, horizonitally. cut each piece in half. drop biscuit pieces into boiling mixture 1 at a time. cover, reduce heat and simmer 15 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sprinkle chicken with salt and pepper; brown in butter in a large heavy pan. add water, onion and poultry seasoning; cover. simmer for 30 minutes. stir in soup and 1 1\/2 cups milk; add veggies. bring to a boil; cover. reduce heat; simmer for 10 minutes, stirring occasionally. combine biscuit mix and remaining milk; drop from spoon into stew. cook for 10 minutes uncovered. cover and cook for 10 minutes longer.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in a large saucepan. add onion, carrot, bell pepper and celery (if using). saute until onion and pepper are soft, 4-5 minutes. sprinkle flour and poultry seasoning over, stirring until flour is slightly cooked, 1-2 minutes. add broth, cream, peas and chicken. stir well. bring to a heavy simmer. cut each biscuit in quarters. drop biscuit pieces into pot without stirring. simmer 5 minutes uncovered, then lower heat, cover and simmer an additional 10 minutes, or until dumplings are cooked. stir gently to distribute dumplings before serving.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. in a soup pot, saute the onion in the oil (or butter) over medium heat until soft. 2. add the frozen vegetables and continue to saute until soft and heated through. 3. add the seasonings (salt, pepper, herbs, parsley) and stir. 4. then scoot the veggies aside and make a little well in the middle of the pot to melt the butter, get all the veggies good and coated, then throw in the flour and stir to coat. 5. let it cook for about 2 minutes before adding the chicken broth. bring to a boil. 6. next, add the chicken and biscuits. put a lid on the pot, reduce heat to low, and let the biscuits steam for about 10 minutes. enjoy!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"boil chicken till center is no longer pink. when done take chicken out of broth and allow to cool before shredding. next, bring broth to a boil. then add diced onion and pinch off small. pieces of dough, and place in boiling water. then, add your shredded chicken. season with garlic, salt and pepper!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken till center is no longer pink. when done take chicken out of broth and allow to cool before shredding. next, bring broth to a boil. then add diced onion and pinch off small. pieces of dough, and place in boiling water. then, add your shredded chicken. season with garlic, salt and pepper!","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"pick chicken clean and discard carcass. add all ingredients except biscuits to a big pot. bring to a boil. turn heat down to medium and simmer 25 minute. quarter biscuit dough, roll into balls, and drop into stew. cover and simmer 15 more minutes, or until biscuit dough is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pick chicken clean and discard carcass. add all ingredients except biscuits to a big pot. bring to a boil. turn heat down to medium and simmer 25 minute. quarter biscuit dough, roll into balls, and drop into stew. cover and simmer 15 more minutes, or until biscuit dough is cooked through.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"combine chicken, vegtables, onion, and broth (reserving 1\/2 c plus 1 tbs broth) in slow cooker. cover, cook on high 2 hours. mix biscuit mix with reserved broth until moistened, drop by tablespoonfuls over hot chicken and vegtables. cover. cook on high 10mins. uncover, cook on high 20 mins more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine chicken, vegtables, onion, and broth (reserving 1\/2 c plus 1 tbs broth) in slow cooker. cover, cook on high 2 hours. mix biscuit mix with reserved broth until moistened, drop by tablespoonfuls over hot chicken and vegtables. cover. cook on high 10mins. uncover, cook on high 20 mins more.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400 degrees f. lightly butter an 8x8 inch baking pan. cook the gnocchi according to package directions. in a large deep saute pan over medium-high hear, add the oil. stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. add the tomatoes, salt, pepper and parsley. reduce heat and bring to a simmer. add the gnocchi and chicken. toss well to combine. mix in the mozzarella and 2 tablespoons of the parmesan. pour the mixture into the baking dish and sprinkle with the remaining parmesan. bake until the cheese is melted and nicely browned, about 15 to 20 minutes. remove the dish from the oven, garnish with the basil leaves and serve.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring the first 4 ingredients to a boil in a dutch oven over medium-high heat, stirring often. separate biscuits in half, forming 2 rounds; cut each round in half. add chopped chicken to the boiling mixture and return to a boil. then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes. note: to lighten this dish: use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"cut each biscuit into fourths; set aside. in a large saucepan, saute onion and green pepper in oil until tender. stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper. bring to a boil; decrease heat; add biscuits for dumplings. cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering). taste and adjust with salt and pepper, if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut each biscuit into fourths; set aside. in a large saucepan, saute onion and green pepper in oil until tender. stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary, and pepper. bring to a boil; decrease heat; add biscuits for dumplings. cover and simmer 10 minutes or until a toothpick comes out clean (do not lift cover while simmering). taste and adjust with salt and pepper, if needed.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken breasts in salted water. when done remove chicken and save the broth. tear chicken into small pieces and place in a bowl. add campbell's cream of chicken soup into the broth and bring to a boil. stirring to make smooth. slowly add chicken to mixture. blend together. tear apart biscuits into smaller pieces and add to broth and soup mixture. cook over medium to medium high heat for about 15 to 20 minutes. if the broth seems too thin you can add cornstarch to thicken. should end up creamy and thick. remove from heat, let sit about 5 minutes and serve.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake chicken in brown-in-bag at 375 for 1 1\/2 hours. in medium saucepan, heat enough water as directed to use for the gravy and soup minus 1 cup. add the gravy and soup mixes, stirring thoroughly. add the butter and heat until melted. cut the biscuits into 9ths and add to mixture (i usually only use 6 of the 10 biscuits). simmer for at least 1 hour stirring occasionally. when chicken is done, drain 1 cup of juice from the bag and add to mixture. debone chicken and add. season with salt and pepper to taste.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"in a dutch oven bring 4 cups of broth and can of soup to low boil. put remaining 2 cups of broth in a medium saucepan and bring to a boil. pull apart biscuits into 3 layers, set on plate. in a small bowl add 1 cup of flour, salt and pepper. take each layer and coat each side really well with the flour mixture. tear each layer in to 3 pieces and gently place each piece in dutch oven. gently push down dumplings with a large ladle, spoon or spatula, cover and simmer on low for 10 minutes. do not stir. add chicken vegetables and onions to medium saucepan, boil for 10 minutes. gently add chicken veggie mixture to soup mixture and gently press down with the ladle, spoon or spatula. do not stir. cover and cook and additional 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a dutch oven bring 4 cups of broth and can of soup to low boil. put remaining 2 cups of broth in a medium saucepan and bring to a boil. pull apart biscuits into 3 layers, set on plate. in a small bowl add 1 cup of flour, salt and pepper. take each layer and coat each side really well with the flour mixture. tear each layer in to 3 pieces and gently place each piece in dutch oven. gently push down dumplings with a large ladle, spoon or spatula, cover and simmer on low for 10 minutes. do not stir. add chicken vegetables and onions to medium saucepan, boil for 10 minutes. gently add chicken veggie mixture to soup mixture and gently press down with the ladle, spoon or spatula. do not stir. cover and cook and additional 5- 10 minutes.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350 degrees. in large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute. stir in flour, sugar, salt, pepper and basil. gradually add broth, bring to boil, cook and stir until thickened. reduce heat, and add peas \/ vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly. stir in chicken, and pour into greased 13x9\" baking dish. for dumplings: in bowl, mix together baking mix and basil. stir in milk, until moistened. drop by tablesoonfuls into 12 mounds over chicken mixture. bake uncovered, in pre-heated oven for 30 minutes. cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut). slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. i usually only get half a packs worth of dumplings in the crockpot before i run out of room. once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes. turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. you will be lucky if there are leftovers.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine chicken, vegetables, onion and chicken broth (reserve ½ cup) in slow cooker. cover and cook on high for 2-3 hours. mix biscuit mix with reserved broth. drop by tablespoons into hot chicken and vegetables. cover and cook on high for 10 minutes. uncover and cook on high for 20 minutes longer.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes.","target":"cook the chicken and turkey breast with the water and veggies bouillon and pepper for 1 hour until falling off bone tender. remove from broth and debone and de skin. chop meat unto small pieces. bring broth to a rolling boil. add quartered biscuits and add pieces one at a time. return broth to a boil. reduce heat. cover cook 14 minutes. mix with meat and serve. meat and broth can be frozen in smaller quantities to use later."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook the chicken and turkey breast with the water and veggies bouillon and pepper for 1 hour until falling off bone tender. remove from broth and debone and de skin. chop meat unto small pieces. bring broth to a rolling boil. add quartered biscuits and add pieces one at a time. return broth to a boil. reduce heat. cover cook 14 minutes. mix with meat and serve. meat and broth can be frozen in smaller quantities to use later.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place everything except biscuits in pot on stove. bring to boil, then reduce to simmer for 20 minutes, until veggies are soft and chicken is no longer pink in the middle. open cans of biscuits. break apart biscuits and drop in pot. continue to simmer until biscuits are soft and gooey. salt and pepper to taste.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 4 to 5 quart dutch oven, heat broth, chicken, soup, and poultry seasoning to boiling over medium high heat; reduce heat to low. cover; simmer for 5 minutes, stirring occasionally. increase heat to medium-high; return to a low boil. on a lightly floured surface, roll or pat each biscuit to 1\/8 inch thickness; cut into 1\/2 inch wide strips. drop strips, one at a time, into boiling chicken mixture. add carrots and celery. reduce heat to low. cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil chicken carrots celery all together. then i want you to drain. i want you to add the chicken broth let simmer add your 1 can of cream of chicken. ok after you have done that add all of your ingredients to one pot bring to a boil. i want yoube in charge of the size of your dumplings. i like very small dumplings because they\u2019ll blow up in water. pull apart in small pieces and add to your pot that\u2019s boiling allow it to cook for 4 min and stir and cover. 30 min and your done.","target":"combine chicken, salt and pepper in a large pot and cover with water. cook until chicken is tender. remove chicken from water. remove bone and skin. set chicken aside (while chicken is cooking, prepare dumplings.). dumplings: in a large bowl, mix flour, salt, baking powder and shortening with a fork. add egg and 1\/2 cup milk; mix to form dough. roll dough to 1\/4-inch thickness on floured surface. cut into four-inch strips with sharp knife. drop dumplings into simmering chicken broth. cover and simmer until dumplings are done. add chicken to dumplings and 1 cup milk. cook slowly for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whip together the sour cream, cream cheese and soy sauce and sugar until smooth. fold in remaining ingredients (except wrappers) heat oil to med-high and you want it around 1 1\/2-2 inches deep. place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1\/2 t's in the center of each wrapper. moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away. place all 6 in the hot oil and repeat process. by the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's. you want them a nice golden color. when done remove with a slotted spoon and drain on paper towells. repeat until done. try to share.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, combine all ingredients except wonton skins and butter. mix until well blended. place 1 teaspoon filling in center of each wonton skin. moisten edges with water. fold in half to form triangle, pressing edges to seal. pull bottom corners down and overlap slight; moisten one corner and press to seal. (usually there is a diagram on the wonton package. i think they look like little kerchiefs.). arrange on baking sheet that has been coated with vegetable spray. brush with melted butter. bake in 425º oven for 12-15 minutes, or until golden brown. serve hot with desired sauce. note: i like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly! note: these can also be fried, if prefer.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (to prevent won ton skins from drying out, prepare one or two rangoon at a time.) place 1 teaspoon filling in center of each won ton skin. moisten edges with water; fold in half to form triangle, pressing edges to seal. pull bottom corners down and overlap slightly; moisten one corner and press to seal. lightly spray baking sheet with vegetable coating. arrange rangoon on sheet and lightly spray to coat. bake in 425 degree oven for 12 to 15 minutes, or until golden brown. serve hot with sweet-sour sauce or mustard sauce.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the sesame oil and saute garlic and onion. mix the rest of the ingredients (minus the won to skins and egg) together in a bowl. add approximately 1 tsp to the center of each won ton skin, using a small paint brush (or your finger), put a spot of the beaten egg in the center of each side to stick the skin together. fold up the sides to form a flower shape and set aside. while working on the won tons, place a damp towel over the ones you have already made to keep them moist until you cook them. for the cooking, you need approximately a quart of oil heated to 360 degrees. cook in batches for 3-4 minutes until a golden brown.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat vegetable oil to 360 degrees in large skillet or deep fryer. combine all ingredients except oil and wonton wrappers. drop approximately 1 tsp of the cream cheese mixture onto the center of the won ton wrapper. moisten edges of wrapper with a little water (a beaten egg yolk works too)and fold wrapper over mixture to form a triangle, pressing edges together to seal. if not frying immediately, cover prepared won tons with a slightly moist paper towel until ready for frying. add won tons to hot oil and cook until golden brown, about 1 minute. turn over and cook other side until golden brown. remove from oil with slotted spoon and drain on paper towel. serve hot.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt together cream cheese and butter in a small saucepan. add crab meat and seasonings, stirring gently for 1-2 minutes. remove from heat and cool to room temperature. spread mixture evenly over toasted muffin halves and sprinkle with chopped parsley and more old bay seasoning. place on cookie sheet. (for oamc, freeze them on the baking sheet, then transfer to a heavy duty freezer bag and use as needed). bake in preheated 425f oven for about 5 minutes (about 10 minutes if frozen). serve whole, or use a pizza cutter and cut each into 4 segments for appetizers.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy.","target":"1. filling: in medium bowl, combine all ingredients except won ton skins. and spray coating; mix until well blended. 2. to prevent won ton skins from drying out, prepare one or two rangoon. at a time. place 1 teaspoon filling in center of each won ton skin. moisten edges with water; fold in half to form triangle, pressing edges. to seal. pull bottom corners down and overlap slightly; moisten one. corner and press to seal. lightly spray baking sheet with vegetable. coating. 3. arrange rangoon on sheet and lightly spray to coat. bake in 425. fahrenheit degree oven for 12 to 15 minutes, or until golden brown. serve hot with sweet and #8722;sour sauce or mustard sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. filling: in medium bowl, combine all ingredients except won ton skins. and spray coating; mix until well blended. 2. to prevent won ton skins from drying out, prepare one or two rangoon. at a time. place 1 teaspoon filling in center of each won ton skin. moisten edges with water; fold in half to form triangle, pressing edges. to seal. pull bottom corners down and overlap slightly; moisten one. corner and press to seal. lightly spray baking sheet with vegetable. coating. 3. arrange rangoon on sheet and lightly spray to coat. bake in 425. fahrenheit degree oven for 12 to 15 minutes, or until golden brown. serve hot with sweet and #8722;sour sauce or mustard sauce.","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in medium bowl, combine all ingredients except won ton skins and butter. mix until well blended. place 1 teaspoon filling in center of each won ton skin. moisten edges with water. fold in half to form triangle, pressing edges to seal. pull bottom corners down and overlap slight; moisten one corner and press to seal. (usually there is a diagram on the won ton package. i think they look like little kerchiefs.). place each one in a muffin tin with the edges sticking up a little. brush with melted butter. bake in 425 oven for 12-15 minutes, or until golden brown. serve hot with desired sauce. note: i like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!","target":"in bowl, mix together softened cream cheese, a.1. sauce, garlic powder and onions until well blended. add crabmeat (thawed, drained and squeezed dry) and again mix well. assem- ble each hors d'oeuvre as follows: place won ton skin on working area with one corner pointed towards you. spoon about 1\/2 teasposon crab mixture on lower half of skin. roll away from you so that filling is in cylindrical shape. use small dab of water to seal point. twist ends. fry in hot 360 degrees oil until lightly browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix together topping. reserve 1\/2 cup for topping press remainder into deep pie plate or shallow baking dish. bake in slow oven (325) until brown. cook in double boiler and fill crust. sprinkle the remaining 1\/2 cup crumbs on and cover with meringue. brown in oven.","target":"in a medium bowl, cream together the shortening and brown sugar. stir in the vanilla. combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. cover and chill dough until firm. preheat oven to 350 degrees f. grease cookie sheets. on a lightly floured surface, roll the dough out to 0.125 inch thickness. cut into rectangles. place 1\/2 inch apart onto the prepared cookie sheets. bake for 10-12 minutes in the preheated oven, or until crisp. edges will be golden brown. remove from baking sheet to cool on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together topping. reserve 1\/2 cup for topping press remainder into deep pie plate or shallow baking dish. bake in slow oven (325) until brown. cook in double boiler and fill crust. sprinkle the remaining 1\/2 cup crumbs on and cover with meringue. brown in oven.","target":"on a paper plate place one of the graham crackers. pour the honey on the graham cracker. and place the chocolate chips on top of the honey. put the other graham cracker on top and place in the microwave for 10-20 seconds. (or until chocolate is a little bit melted.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring the sugar and water to a boil. mix the instant coffee and 1\/4 cup boiling water together; add to the above mixture. stir in 1\/2 tablespoon vanilla; mix well. allow to cool. add the vodka and rye; stir well. bottle; can be used immediately. makes approximately two 26 ounce bottles and 6 to 8 ounces for the cook. this recipe can be cut in half for 1 full 26 ounce bottle.","target":"combine crushed oreo cookie crumbs, nuts, and powdered sugar in a large bowl. add kahlua and corn syrup. mix well. shape into 1\" balls; roll in powdered sugar. place in airtight container and chill overnight. note: creme de cacao may be used in place of kahlua"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 325f degrees, butter 8\" square oven proof dish. arrange broccoli in the dish. top with the sliced tomatoes or deseeded tomato quarters sprinkle with the basil. in a bowl combine the sour cream, mayo and parmesan (reserve a little parmesan to sprinkle over top). spread this mixture over top the tomatoes. sprinkle with remaining parmesan. bake uncovered 40-50 minutes. it should be bubbly and light brown. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. mix soup with half can of water to make sauce. place broccoli in a 9x11 or large french white casserole cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy. cook chicken in a skillet until golden brown and cooked through. place chicken on top of broccoli. pour sauce in mixture. sprinkle cheese over casserole. cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"melt butter in saucepan. add onion and frozen broccoli. cover and cook 15-20 min. while broccoli is cooking make your rice. (follow normal instructions on back of box) combine broccoli and onions with rice in a 9x12 inch pan. add can of mushroom soup and cheese wiz and mix thoroughly. (i do not add salt since cheese wiz is so salty and it seems to add enough salt for recipe). bake at 350 for 25 min uncovered. let stand about 10-15 min before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cook broccoli, celery and onions until tender. put in a large bowl and mix in the cheese whiz, cream of mushroom soup, the undrained mushrooms, water chestnuts and rice. put into a casserole dish and pour melted butter over the mixture. bake at 350°f for 40 minutes. i feel you can cut the butter in half, but you can decide for yourself. you can add your leftover cubed chicken, pork or beef if you desire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat the oven to 350 degrees. in a skillet, cook the broccoli in a small amount of water until almost done. remove the broccoli from the skillet. drain well. place the broccoli in a casserole dish. place the sliced eggs on top of the broccoli. combine the cream of celery soup and pepper jack cheese cubes. pour the soup\/cheese mixture on top of the broccoli and eggs. salt and pepper to taste. bake for 20 minutes or until the cheese is melted and casserole is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. brown chicken in skillet with 1 tbs butter or margarine. cook rice and broccoli separately. drain broccoli. mix soup, chicken, rice and broccoli together. place in a 9x13 pan or caserole dish. sprinkle with additional cheddar cheese. bake until cheese is glden brown on top (usually about 15-20 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"brown sausages, beef, and onion in large skillet. cook and stir until beef loses redness. drain fat. add chili powder, 1\/2 tsp salt, corn, and tomato sauce. simmer 10 minutes. in the mean time, combine flour, corn meal, sauce mix, baking powder, and 1\/2 tsp. salt in medium bowl. add shortening and cut through mixture 8-10 times. stir in remaining ingredients to form a soft dough. pour meat mixture into a 9x13x2 inch pan. spread topping over meat mixture. bake at 400 degrees for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot. bring to a boil over high heat. stir in rice. turn off heat, cover pot and let stand 5 minutes. stir cheese into pot. let stand, covered, 3 more minutes, or until rice is tender. fluff rice with fork and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"in a greased 13 x 9 baking dish, layer the broccoli spears and chicken pieces alternately. set aside. in a saucepan over medium heat, combine the melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos. cook until thickened. add cheese, stir until melted. pour warm sauce over top of chicken and broccoli. bake at 350°f for about 35 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350 degrees. put broccoli in the bottom of a casserole dish. cover with the soup mix and the water chestnuts. pour the melted butter all over making sure to get it over the dry soup really well. bake at 350 for 25-30 minutes. easy peasy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"in a large bowl combine broccoli, minute rice, chicken, soups, water chestnuts and cheez whiz. saute the celery and onions in the butter until soft. spray a 9 x 13 inch baking pan with a nonstick coating. add the sautéed veggies to the mixture in the bowl. transfer the mixture to the prepared pan. bake uncovered 30 minutes in a 325-degree oven. place onion rings on top and bake another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cook chicken in skillet with butter until done all the way through. chop velveeta and put in microwave safe dish. melt in microwave, stirring occasionally. set aside one cup of velveeta. cut heads off of broccoli and discard stems. boil 3 cups of water, and cook broccoli until tender. cook rice and add to velveeta. stir together until rice is cheesy. put cheesy rice in a 9\"x13\" casserole dish. top rice with cooked chicken breasts, arranging in a row. top chicken and rice with broccoli. top chicken and broccoli with remaining velveeta. sprinkle shredded cheese on casserole. bake at 350° for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 375 degrees. mix flour with 1 t of the ranch dressing mix in a plastic bag. shake chicken pieces in mixture. melt butter and fry chicken pieces for a few minutes until brown. mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl. put chicken into a large casserole dish (approximately 12\"x15\" or larger). pour the mixed ingredients over the chicken. bake for 35 minutes or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cut chicken into bite-size pieces and place in a 9-by-13-inch pan or large casserole dish. layer broccoli on top. in a saucepan, combine soup, milk, cheese and margarine; heat until thick. pour sauce over broccoli. sprinkle with french fried onions and bake at 350 degrees for 50 minutes or until broccoli is tender and dish is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 375 degrees f. lightly grease\/spray an 11\" x 7\" baking dish. place potatoes in a large saucepan; cover with salted water. bring to a boil; reduce heat and simmer 20 minutes or until tender. drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. return potatoes and reserved 1 cup liquid to saucepan. mash with a potato masher until just slightly chunky. add chopped broccoli, onion, ricotta, dill, salt, pepper, sour cream, and 1\/2 cup only of the cheese to saucepan; stir until blended well. spoon mixture into the prepared 11 x 7 baking dish coated with cooking spray; bake at 375 degrees f for 35 minutes. sprinkle with remaining 1\/2 cup cheddar cheese; bake an additional 5-7 minutes or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"in large heavy kettle cook meat until it looses its red color, breaking up with a fork, drain fat off. add next 4 ingredients, stir, and bring to a boil. cover and simmer 15 minutes, stirring several times to avoid sticking. in a 4 quart casserole at least 3 1\/2 inches deep, layer meat mixture with beans, corn chips, olives, and cheese, ending with chips and cheese. bake in over 325 degrees for 50 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. spray 9x13 glass dish with no-stick cooking spray. cook the frozen vegetables according to packaged instructions, and drain well. mix the cheeses with the soup. beat eggs well and add to cheese and soup mixture. combine all ingredients, stirring slowly into liquid mixture. pour into glass dish and cook for approximately 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 425 degrees. cook broccoli until just tender, then drain well. combine broccoli with ham and potatoes in shallow 1 1\/2 quart baking dish. in a sauce pan, melt butter and blend in 1\/4 cup of flour slowly. gradually add 2 cups of milk and stir constantly. stir mixture until thickened. (stir with a wisk for about 10 minutes until very thick). add remaining ingredients and season with salt to taste. bake for 30-35 minutes at 425 degrees uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"mix cheese whiz and soup together in a pot, add broccoli and cook until cheese is melted. saute onions in the butter, then mix rice, onions and cheese\/broccoli mixture together. sprinkle with garlic salt and paprika. put in 9 x13 inch dish and bake at 350°f for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"heat oven to 350 degrees. heat 1 inch water(salt if desired) to boiling in 2-quart saucepan. add broccoli. cover and heat to boiling; reduce heat. simmer 12 to 15 minutes or until broccoli is crisp-tender; drain. if using frozen broccoli cook according to directions. spray 2-quart casserole with nonstick cooking spray. mix broccoli, corn, egg whites, onion, bacon bits and pepper; spoon into casserole. cut desired shapes from bread with small cookie cutters. spread margarine side up on broccoli minture. cover and bake about 45 minutes or until mixture is hot and bread coutouts are toasted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"slightly cook broccoli with the stick of margarine until thawed and put in a 13x9 casserole dish. add cheese whiz on top of broccoli. on stove top heat cream of chicken soup until smooth and add the minute rice. stir all together. spead evenly on top of the broccoli and cheese. bake at 350 degrees for 30 minute. top with crumbled ritz crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350 degrees. wash broccoli and cut into bite size pieces. cook broccoli in boiling water for 4 to 5 minutes and drain. cook tortellini according to package directions and drain. mix broccoli and tortellini together and set aside. in a medium size pan heat butter until melted. stir in flour salt and pepper. mix chicken broth and milk together and add slowly to flour\/butter mixture. cook and stir until thickened. spray and 9 x 13 baking dish with non-stick cooking spray. layer in pan: 1\/2 tortellini broccoli mixture, 1\/2 the white sauce, 1\/2 the american cheese slices and 1 can of tomatoes. repeat layers and top with parmesan cheese. cook, uncovered, for 45 minutes or until bubbly and hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"pre-heat oven to 375°. heat chili in a pot first. put layer of crushed corn chips on bottom of roasting pan. pour chili over corn chips. cover with grated cheddar cheese. place in oven until cheese has melted. serve with hot dogs - hamburgers. dollops of sour cream on chili optional. kids like it just by itself, especially if you pour just chili in a frito corn chip bag topped with sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. bring water to boil in a pan and add rice. cover and let set for 5 minute cook broccoli in microwave as directed on package. saute onion in butter for a few minutes. combine all of the ingredients. grease a 9x9 casserole dish. place mixture in casserole dish. bake for 35 to 40 minute until hot, bubbly and golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"spray an 8 x 10-inch baking pan with cooking spray. layer the chicken, broccoli, mushrooms and cheese in the pan. in a blender container, combine the milk, eggs and bisquick. blend on high for 15 secs. pour the mixture over the ingredients. bake in a preheated 400-degree oven for 20 minutes or until a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"stir the flour, milk, chicken broth, mustard, and onion flakes in a glass baking dish. microwave on high for 4-6 minutes, stirring well every 2 minutes until the cream sauce is thick and bubbly. while cooking the cream sauce, steam the broccoli for about 4 minutes. mix the cheese into the cream sauce. put the broccoli and diced chicken in a 9 x 13 pan. pour the cheese sauce over the top. mix the cornflakes and parmesan together, and pour over the top. broil until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cook broccoli and drain. in skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. quickly add garlic and cook for 30 seconds. add rest of ingredients except eggs. mix all these ingredients and let bubble a slightly, take pan off heat. spray casserole dish with cooking spray. put broccoli into casserole dish. mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. note: leave 1\/2 french fried onion topping for topping. bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes. now, eat all your veggies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. in sauce pan, cook rice according to package directions. cook broccoli until just tender and drain. in large bowl, combine rice, broccoli, soup, sour cream, green chilies, jalapeños, jalapeño juice and 1 cup of shredded cheese. put mixture in a prepared casserole dish. sprinkle top with remaining cheese. (you may want to cover with tin foil and uncover the last 5 minutes of baking). bake in preheated oven for 35-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 325 degrees. place broccoli in a 9x13\" casserole dish. top with egg slices and set aside. in a small saucepan, over low heat, combine sour cream, mayonnaise, and vinegar. stir frequently for 4-5 minute do not bring to a boil. pour cream mixture over broccoli and eggs; sprinkle with paprika. bake, uncovered for 15-20 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"melt the margarine. mix the corn, broccoli, eggs, 1\/4 cup melted margarine, and onion and place in a greased casserole dish. toss the herb dressing with the remaining melted margarine. sprinkle on top of the casserole. bake at 350 degrees for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"thaw broccoli flowerets and spread in a prepared 13x9 inch baking dish. mix chicken, soup, mayonnaise, drained mushrooms, curry powder, pepper and 1\/2 cup of the parmesan cheese in a mixing bowl. spread the chicken mixture over the broccoli, and cover with the remaining parmesan cheese. bake at 350 degrees for 30-40 minutes. if freezing for future use, cover with foil and freeze. to bake after freezing, omit the last 1\/4 cup of parmesan until later. remove from freezer and bake in a 350 degree oven, covered with foil, for 40 minutes, then take off foil and stir it so the whole casserole gets hot. sprinkle the remaining 1\/4 cup parmesan cheese on top and bake 20 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"heat oven to 350 degrees. lightly coat a 13 x 9 pan with cooking spray. evenly spread rice out into dish. cover with broccoli. in a large bowl, combine chicken, soup, 1 1\/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. pour over broccoli. top with remaining cheese. bake until golden and bubbly, about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cook and drain broccoli and chopped onion in microwave with a pinch of salt in a covered baking dish. combine condensed soup, beaten egg, and mayo. pour mixture over broccoli. cook in microwave (covered) until egg is throughly cooked (approximately 3-4 minutes on high, stir, and repeat). add grated cheese to top and microwave until all cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"in a 2 litre casserole dish mix together rice, milk, soup, mushrooms, broccoli, onion and 1\/2 the cheese. microwave on high for 10 minute. stir well after 5 min and continue cooking. after 10 min, add the remaining cheese and slivered almonds. let sit for 5 min before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"preheat oven to 350. combine cheese, broccoli, soup, salt, mustard and worcestershire sauce and mix well. gently mix cheese-broccoli mixture into cooked, drained rice. pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. sprinkle reserved 1\/4 cup cheese on top during the last 5 minute of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"cook rice as directed on package, but only 15 minutes. break broccoli apart and spread on tops of rice. cook until rice and broccoli are tender and liquid is absorbed. remove from heat and add soup, salt and chicken. bake in a 350 degree oven in a 2 quart casserole for 20 minutes , then sprinkle mozzarella cheese over the top and bake another 10 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli until tender, drain. in saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. add cooked broccoli and stir. put in baking dish. melt margarine in pan and add seasoned bread crumbs. stir until moist with margarine and put on top of broccoli. bake at 350 f until bubbly, about 25-30 minutes.","target":"thaw broccoli, and preheat oven to 350. place broccoli in buttered large casserole dish. combine undiluted cream of mushroom soup with evaporated milk. pour soup and milk mixture over broccoli. drain sliced water chestnuts, then spread over top of casserole. cover with shredded cheddar cheese. bake uncovered at 350 for 35-45 minutes. add french fried onions for last 5 minutes of baking. cover with foil 1\/2 the time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"drain peaches; set aside. in top of double boiler, combine 1\/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1\/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350° f, 10 minutes. combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. stir in nuts; pour over crust. bake at 350° f, 45 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. before serving, top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"beat cream cheese, sugar, eggs and vanilla til smooth. put in greased 9-inch pan. place in 350 oven for 35 minutes take out and let rest 15 minutes mix sour cream, sugar and vanilla pour on top of cheesecake. bake 10 more minutes. put pie filling on, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"cut softened cream cheese into pieces. prepare chocolate crumb crust and press firmly into a nine-inch springform pan. preheat oven to 350f degrees. in a small saucepan over medium heat, melt chocolate with kahlua and butter; stir until smooth. set aside. in bowl, combine eggs, sugar and salt; add sour cream and blend well. add cream cheese to egg mixture; beat until smooth. gradually blend in chocolate mixture. turn into prepared crust and bake for 35 minutes or until filling is barely set in centre. turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. refrigerate several hours or overnight. garnish with whipped cream and chocolate shavings if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"beat ricotta cheese, eggs, sugar, butter, and vanilla. add flour, baking soda and salt. knead well and place on a greased cookie sheet,by using a teaspoon to put them on the cookie sheet. bake them at 350°f. when cooled, ice them with a butter and confectioners sugar icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 400* degrees f. mix crust ingredients together, press into 9in pie plate. bake for 5 minutes. melt chocolate in large bowl, i do this in the microwave. add cream cheese, eggs, and sugar. beat on med for 2 minutes, until creamy. add instant coffee and salt; mix well. pour into crust. bake at 400* for 10 minutes. reduce oven temperature to 325* degrees f. continue baking for 50-60 minutes, until set. turn oven off; leave cheesecake in oven until it has cooled. in small saucepan, bring topping ingredients to a boil. remove from heat and stir until smooth. cool. drizzle over cheesecake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 350 degrees f. mix all of the cookie ingredients well until the dough sticks together into a big ball. it will be sticky. drop by teaspoonfulls on an ungreased cookie sheet. bake 10 minutes or until the bottoms turn golden brown. let cool for 1 minute and then transfer to wire racks to cool completely. glaze: in a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. stir over low heat then spread over cooled cookies. quickly top with sprinkles. makes 3-4 dozen cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"in a bowl, combine wafer crumbs, melted butter and lemon peel. press onto the bottom of a 9-inch springform pan. bake at 325 degrees for 12-14 minutes; cool. for the filling: in a large mixing bowl, beat cream cheese and ricotta until smooth. combine sugar and cornstarch; add to cheese mixture, and beat well. add in eggs and half and half cream, beating on low speed, just until combined. pour mixture into crust. place the pan on a baking sheet. bake at 325 degrees for 70-80 minutes, or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen. cool 1 hour at room temperature. refrigerate overnight. remove the sides of pan. garnish with more lemon if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"heat oven to 350. line the outside of an 8\" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack. meanwhile in a processor or blender mix ricotta and cream cheese until smooth. add eggs, one at a time, blend. add remaining ingredients, blend until well mixed. pour into crust. bake in a roasting pan filled half way with boiling water for 1 hour. cool in oven 30 minutes then remove to wire rack and cool. place in refrigerator to chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese\/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 350°. cream together sugar and butter. add vanilla. beat eggs in one at a time. sift flour, salt and baking soda. add to creamed mixture. mix well. add the ricotta cheese. **usually here i add butterscotch chips or chips of your liking (raspberry chips are my favorite). drop by teaspoonfuls onto a non-stick cookie sheet. bake for 15 minutes or until lightly browned. frost if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"cream the cream cheese well. beat 4 egg whites until stiff, adding 1 cup sugar slowly. combine and add 1 tsp vanilla. pour into well greased springform pan with graham cracker crumbs scattered in the bottom. bake at 350 degrees for 25 (i mean it, 25) minutes. cool before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"heat oven to 350. grease 9 x 1 1\/2\" pie plate. dissolve coffee in kahlua. beat with remaining base ingredients on high speed 2 minutes, scraping the bowl frequently. pour into pie plate. bake about 35 minutes or until center is firm and puffed. cool 5 minutes (top will be cracked). mix chocolate topping: chocolate, powdered sugar, and kahlua. stir in sour cream and vanilla. spread chocolate topping carefully over cheesecake. refrigerate at least 3 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"press crescents into 13x9 pan on bottom and sides. put cream cheese in bowl, pour in sour cream and mix with mixer. put in sugar and mix, then vanilla and mix. add eggs one at a time, mixing after each addition. pour mixture over crescents. cook at 325 degrees for about 45 minutes. cake will crack. sprinkle top with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"melt butter in a deep pan. add ricotta cheese, stirring until smooth, for about 2-3 minutes. add condensed milk. turn heat to low, heat the entire mixture for 30-35 minutes, stirring occasionally. add almonds and\/or pistachios. (i added some coconut chopped super-fine with pistachios). either: pour mixture into a square pan, let set in fridge for 4 hours, cut into squares. or: let cool in fridge, serve ice-cream sized scoop, garnished with whole pistachio or almond."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"cream butter and ricotta cheese with electric mixer on medium speed for 10 minutes. gradually add sugar. blend. add eggs. blend. separately mix flour, baking soda and salt and gradually add to batter. blend. roll batter into small balls, a little smaller than a dunkin donuts munchkin. you should have enough cookies for two cookie sheets. bake on lightly greased cookie sheet with no sides at 400 degrees for 10 minutes. cool completely before frosting. for frosting, mix egg whites, powdered sugar and vanilla and beat until well-blended. frost cookies. add sprinkles to cookies. wait a few minutes for frosting to set. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 350 degrees. in large bowl with mixer beat butter that is softened (2 sticks) and sugar until blended. increase speed to high and beat until fluffy.( about 5 min)on medium speed, beat in ricotta, anise and eggs until well combined. in small bowl combine flour, baking powder and salt. on low speed, add dry mixture until dough forms. drop by level tablespoons on cookie sheet spacing 2 inches apart. bake 15 min until lightly golden then remove to wire rack to cool. when cool prepare icing by mixing confectionary sugar and milk until smooth. spread onto cookies with small metal spatual. while still wet, sprinkle with colored red and green crystals. let dry for about and hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside. combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"do not preheat the oven. butter the sides and bottom of a 10 inch spring form pan. blend the cheeses. add sugar to the cheese mixture and mix well. beat in the eggs one at a time. add the vanilla, lemon juice corn starch, and butter and blend well. fold-in the sour cream. pour the batter into the prepared spring form pan. place the pan in a cold oven and cook at 325° for one hour. do not open the door during cooking. once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours. use your favorite topping. i like fresh strawberries or canned light cherry pie filling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"cook cream of wheat in boiling water, stirring constantly until mixture begins to thicken. cook 3 minutes. remove from heat. cool. mix ricotta cheese, sugar, egg, egg yolk, candied orange peel, raisins and rum. beat 4 minutes. fold in stiffly beaten egg white then add cooled cream of wheat. mix graham cracker crumbs and brown sugar. butter 1 1\/2 quart mold or dish, sprinkle with crumbs. gently pour ricotta mixture into prepared mold. bake 375 for 45 minutes or until set. remove from oven and allow to stand 10 minutes. turn onto serving plate. refrigerate. sprinkle with powdered sugar just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"beat cream cheese, 2\/3 cup sugar, 3 eggs, and 1\/2 teaspoon vanilla with mixer until smooth. pour into well greased 9 inch pie plate. bake 22 to 25 minutes at 350 degrees f. turn oven off. remove cheesecake and cool for 5 minutes. combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. spread over warm cheesecake and return to oven for 5 minutes. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"blend together ricotta and cream cheese, and add sugar. beat in eggs , one at a time. add lemon juice, vanilla, cornstarch, flour, and butter and mix well. fold in sour cream. pour into buttered 10 inch springform pan. put cake in cold oven (do not preheat). heat oven @ 325 degrees and bake for 1 hour. turn oven off and leave cake in there for 2 hours. do not open the oven door during this time while its cooling. remove cake and finish cooling. wrap and refrigerate. cake is best the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1\/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1\/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.","target":"in a mixer, beat cream cheese and sugar until combined. add ricotta cheese and sour cream and whip until smooth. mix in eggs, vanilla and anise extract. slowly add in flour and mix well at high speed three minutes. pour into a greased and floured spring form pan. bake at 425 for 15 minutes. reduce heat to 350 and bake one hour until set and starting to brown. toothpick will come out clean when inserted in center. cool completely. refrigerate at least 4 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, combine first 4 ingredients; beat as directed on cake package. grease and lightly flour 12-cup bundt pan. spoon batter into pan. in small bowl combine all filling ingredients; beat until smooth. spoon filling over batter in pan, being careful not to let it touch the sides of the pan. bake @ 35 for 50-55 minutes or until cake tests done. cool in pan 1\/2 hour; turn out on wire rack on serving plate to complete cooling. combine all glaze ingredients and stir until smooth; drizzle over cake. enjoy !","target":"mix cake according to directions on box. grease and flour 13x9 inch pan. pour cake mix into pan. mix ricotta, sugar, beaten eggs and vanilla. pour filling mixture over cake batter and spread evenly. do not mix with batter! bake at 350 degrees for 1 hour or until toothpick comes out clean. cool completely. cut into squares to serve. holly wickstrom guild of st. mary of the nativity, scituate, ma - - - - - - - - - - - - - - - - - -"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put milk, cream, and salt in a large pot and boil to 190 degrees f, stirring occasionally. remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top. set up a strainer over a large bowl to support cheese cloth. slowly pour entire contents through dampened and double folded cheese cloth. let drain for 10 minutes. use cheese cloth to squeeze out excess liquid and place in fridge to firm up.","target":"mix cake according to directions on box. grease and flour 13x9 inch pan. pour cake mix into pan. mix ricotta, sugar, beaten eggs and vanilla. pour filling mixture over cake batter and spread evenly. do not mix with batter! bake at 350 degrees for 1 hour or until toothpick comes out clean. cool completely. cut into squares to serve. holly wickstrom guild of st. mary of the nativity, scituate, ma - - - - - - - - - - - - - - - - - -"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix first 7 ingredients. roll into balls (one layer deep) and brown well. mix last 5 ingredients as a sauce and pour over balls that have been placed into a crockpot or pan for the oven. if in the oven bake at 350* for 1 hour and check. when done through your ready to eat. if in crock pot give it 4 hours on high.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix breadcrumbs with water and cream in a bowl. let stand for a while. finely chop the onion and sauté in oil in a frying pan or microwave oven. add the onion, egg, seasonings and meat. mix until smooth. wet your hands and shape the mixture into balls. fry meatballs in hot fat on all sides. small balls will be done in 3-5 minutes, larger ones 5-8 minutes. to make gravy, brown the flour lightly in fat. add the liquid stirring all the time. add the cream and check seasonings. the gravy can be served separately or poured over the meatballs. serve with potatoes and grated carrots. lingonberry jam and gherkins also go well with the dish.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all ingredients together with hands. roll into balls. microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides. put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low. serve over your favorite pasta or in hoagie rolls with melted cheese on top.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together; ground beef, garlic, minced onion, milk, salt, pepper and bread crumbs. make into balls (about the size of a ping-pong ball). in skillet brown meatballs in vegtable oil. pour in can of beef broth and simmer 20 minutes. thicken with cornstarch and water. serve over buttered noodles. enjoy!","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes.","target":"combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1\/2 cup tomato juice. mix lightly. shape mixture into 18 balls and place in skillet. add sugar to remaining 2 cups of juice. pour juice over meatballs in skillet. bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes.","target":"mix together first 7 ingredients (through eggs), plus half of dill weed. shape into 1\" meatballs. cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain. drain excess oil from skillet, leaving browned bits in pan. stir in stock and kitchen bouquet. heat to boiling, scraping the bottom of the pan. return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes. stir in sour cream and remaining dill, and heat thoroughly. serve over rice or noodles, or individually as hors d'oeuvres."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together first 7 ingredients (through eggs), plus half of dill weed. shape into 1\" meatballs. cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain. drain excess oil from skillet, leaving browned bits in pan. stir in stock and kitchen bouquet. heat to boiling, scraping the bottom of the pan. return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes. stir in sour cream and remaining dill, and heat thoroughly. serve over rice or noodles, or individually as hors d'oeuvres.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat broiler. combine all ingredients, mix well. shape into small or medium balls. place on broiler pan and broil five to six inches from the heat for 4-5 minutes. turn them over, broil 3-4 minutes longer. use as desired for sandwiches, spaghetti, etc.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400 degrees f. meatballs: combine all ingredients and mix well using both hands. then shape into golf ball size pieces. place into frying pan. cover each ball with marinara sauce and pour 1 glass of red wine over the top. bake for about 45 minutes, until cooked through. finish with parmesan cheese and fresh parsley. serve with spaghetti.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes.","target":"preheat oven to 425ºf. mix all ingredients except the cheese together in a bowl. mold a tbs of meat around a cube of cheese to form a small shaped meatball. repeat with all of the meat. spray an edged cookie sheet with nonstick cooking spray and place meatballs on the cookie sheet. bake for 7-10 min or until meat is done and cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425ºf. mix all ingredients except the cheese together in a bowl. mold a tbs of meat around a cube of cheese to form a small shaped meatball. repeat with all of the meat. spray an edged cookie sheet with nonstick cooking spray and place meatballs on the cookie sheet. bake for 7-10 min or until meat is done and cheese is melted.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large bowl, combine all ingredients and mix very well. (easiest to mix with clean hands). form by hand into 1 1 1\/2 inch balls and place in a baking pan about 2 inches apart. bake @ 350 for about 25 minutes or until done.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. combind all ingreadients and mix well. using a teaspoon make mini-size meatballs. place all the meatballs on a cookie sheet sprayed with a non sticking spray. bake for 15 to 20 minites. cool and eat a few, store the rest in refrigerator for later.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place ground sirloin in a large mixing bowl and punch a well into the center of meat. fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, worcestershire, parsley, cheese, and a little salt and pepper. mix up meatball ingredients until well combined, yet not over-mixed. divide mix into 4 equal parts. roll each part into 4 balls and space equally onto a nonstick baking sheet. place meatballs in oven and roast about 12 minutes. break a meatball open and make sure meat is cooked through before removing from the oven.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the sirloin, eggs, bread-soaked in the half and half, salt, pepper, bread crumbs, parmesan cheese, and onion. mix very well together. form the meatballs into ping-pong ball size and roll in the flour. get 2 large frying pans hot; add the butter. when pan is hot, fry the meatballs until browned on all sides. brown them really good then they will not fall apart. turn the heat down when they are browned and simmer. add the whole bottle of a-1 sauce and 1\/2 cup catsup. let simmer for 15 minutes more.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. blend together meatball ingredients and shape into 1\" balls. place in a baking dish. mix together sauce ingredients. pour over meatballs. do not cover. bake 45 minutes- turn then a couple of times during cooking. serve over or beside rice.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. mix and shape into balls (i use a scoop). brown in fat or place on foiled cookie sheet bake for 20 minutes. white sauce: add mixture of cold water and flour to heated milk. add mushroom soup to white sauce. pour over meatballs. bake for 1 hour and 15 minutes.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: blend pork, breadcrumbs, eggs, water, mustard, salt, pepper, cloves, cinnamon, nutmeg in a bowl. shape into meatballs of 1 inch of diameter. heat the butter or olive oil to high heat in a casserole and seal the meatballs on all their sides. lower the heat to medium. add the onions and garlic. stir and keep on cooking 3 minutes. incorporate flour and keep on cooking 2 minutes, stirring constantly. pour the beef stock. stir well. cover and let simmer 45 minutes. add the potatoes and keep on cooking 15 minutes , covered partially.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place ingredients in a large bowl and mix thoroughly. let stand 1\/2 hour. shape into medium size meatballs. fry gently in olive oil until lightly browned, or place on foil lined cookie sheet and bake for 1\/2 hour at 350 degrees fahrenheit. gently place in your own hot spaghetti sauce. cook on medium-low for one hour.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all ingredients well. roll into 1 inch balls. to bake: bake at 350 for 20-30 minutes or until no longer pink. to cook in sauce: drop meatballs into spaghetti sauce about 30 minutes before serving. meatballs can be froze cooked or raw for later use. if freezing raw, freeze on cookie sheet until solid. then place in ziptop bag.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f spray a baking sheet with olive oil cooking spray. mix all ingredients thoroughly in large bowl. if mixture seems a little loose add more bread crumbs. roll meatballs loosely about the size of a golf ball and place on baking sheet. place into preheated oven for approximately 35 to 40 minutes. enjoy!","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes.","target":"place meatballs in slow cooker. combine and mix ketchup, brown sugar, garlic powder, and liquid smoke. pour sauce over frozen meatballs. the system would not let me put \"large\" bag of frozen meatballs so i estimated 8 cups -- whatever bag you have in your local freezer is fine, i usually get the one from costco! cover and cook on high for 4-5 hours. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: open the cans of tuna and drain them completely. put the tuna in a medium bowl and mix. add 1\/2 cup of breadcrumbs and mix. add butter and salt, mix. add egg, mix. add the other 1\/2 cup of breadcrumbs and mix well. add milk little by little until moistened, not too sticky. make the meatballs with your hands and fry in hot oil in medium heat until golden, not too brown.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large mixing bowl combine ground beef, eggs, bread crumbs, fresh parsley, garlic, salt, and parmesan cheese. shape meat by hand into 18 meatballs (about 1-1\/2 inches in diameter). brown meatballs in a large skillet. combine the meat balls with the spaghetti sauce and cook 30 to 35 minute at a simmer or until no longer pink inside. serve sauce and meatballs over warm spaghetti.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: add first 6 ingredients to bowl and mix well. add the cottage cheese, onion and eggs,. let stand 10 minutes (crumbs and oatmeal will absorb moisture) shape into 1 1\/2 inch balls. arrange on ungreased 9 x 9 inch casserole in a bowl, mix together the soup and water. pour over balls. cover and bake at 350f for 45 minutes remove cover and bake another 30 minutes until balls are slightly browned.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak bread in milk. squish into pieces. add meat, egg and spices. mix thoroughly. form into small balls. brown gently on all sides in skillet lightly greased with oil. put balls in oven proof dish. add soup and 3\/4 can water to skillet juices. mix and simmer slightly. pour over meatballs. heat, covered, in a 325 oven approzimately 45-60 minutes.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. grind the bread in a food processor until fine crumbs form. transfer to a large bowl, and pour milk over crumbs. add hamburger and egg to bowl with bread crumbs. combine mixture with hands until well mixed. make meatballs into whatever size desired. mix ketchup, worcestershire, and hot sauce together to make glaze and apply to tops of meatballs. bake until cooked through 30-45mins depending on size of meatballs.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredents in a large bowl and get ready to get messy! take off your rings and begin mixing with your hands. becareful to stop as soon as your ingredents are just combined. form golf sized balls and place them on a jelly roll sheet. bake at 375 for 20 minutes or until a nice crust forms. remove from pan right away to get the meatball out of the drippings. serve over pasta with marinara sauce.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all meatball ingredients, and shape into walnut sized balls. place on waxed paper-lined cookie sheets, and freeze until fully frozen. when fully frozen place in plastic bag and store in freezer until needed, or use after frozen. when ready to use, place frozen meatballs in slow cooker. cover and cook on high as you mix up the sauce. when you have finished the sauce pour the combine sauce ingredients over the meatballs, and stir. cover and continue cooking for 1 hour, and stir every 15 minutes. after the hour is up, turn to low and cook on low 6-8 hours.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine the first 8 ingredients. crumble beef over mixture and mix well. shape into 1\" balls. place in a greased 13\" x 9\" baking dish. bake uncovered at 350 for 18-20 mins or until meat is no longer pink. while meat is cooking, combine the sauce ingredients in a saucepan. bring to a boil. reduce heat and simmer for 2 mins, stirring frequently. pour over meatballs. bake 10-12 mins longer.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes.","target":"preheat broiler on high. combine all ingredients in a bowl. shape into roughly 1-inch balls. place on a foil-lined cookie sheet. make sure to leave at least an inch and a half space between each meatball. broil for 5-10 minutes until browned outside and slightly pink inside."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all ingredients in bowl. scoop out golf ball size mixture and roll into ball. place to side. cook in frying pan with a little olive oil to brown, about five minutes. place on tray and bake in oven at 350 degrees for 25 minutes. can then place in sauce to keep warm, or serve as is. other ingredients if desired for different taste. - onion. -wercestier sauce. - basil. - red pepper. - mustard powder. -tomato sauce.","target":"preheat oven to 400f. chop onion. combine meatball ingredients using pastry blender; mix well. form meatballs. place meatballs in a single layer in baking dish. bake 10 minutes. meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. meanwhile, in bacon drippings, saute onion, celery, green pepper and mushrooms until tender. remove from heat and drain. add soup and sour cream, mix well. add turkey, salt, worcestershire sauce, pepper, milk and bacon, mix well. turn into a greased 2 quart casserole dish. for biscuits, combine biscuit mix, milk, eggs and cheese. mix only until moistened. drop by spoonfuls on top of turkey mixture. bake for 45 minutes or until biscuits are golden.","target":"heat oven to 400*. heat butter in a 2-quart casserole in oven until melted. stir in remaining ingredients except spinach and biscuits. bake 20 minutes, stirring once, until sauce is slightly thickened. stir in spinach. prepare biscuits. place around edge of casserole, overlapping biscuits slightly to fit. increase oven temp to 425*. bake 15 to 20 minutes longer or until biscuits are golden brown. cut butter into flour, baking powder and garlic salt with pastry blender until mixture resembles small peas. stir in just enough milk until dough forms a ball. knead on lightly floured surface 5 to 7 times. roll or pat dough 1\/2 thick. cut with floured 2-inch cutter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put milk and sugar in pan and as soon as it boils, add dates and butter. boil until it forms a good soft ball in cold water (watch carefully but don't stir more than absolutely necessary). remove from fire; add nuts and stir. beat until very stiff. dip out on a cloth wrung from cold water; knead and mold into a long roll. let stay in damp cloth until hard and cold. slice and serve.","target":"preheat the oven to 350. cream the sugar and oil. add in the flour, baking powder, and baking soda. add the dates with water, egg, and almond milk. mix well. stir in the pecans. grease a loaf pan (9x5x3 inches). pour the batter into the loaf pan. bake for 45-50 minutes. remove the date cake from the pan, and let it cool on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: make recipe#249986, this will take several hours to reduce down to the proper consistency. dice the onions and grate the finely grate cheddar cheese. tip: place the cheese in the freezer for 15 minutes before grating and it will be easier to work with. gently simmer the hotdogs until warmed through and hot, do not boil them to death! they just have to be heated through. open up your hotdog bun, squirt with yellow mustard, add the hotdog, top with chili, onions and cheese! grab a bunch of napkins cuz this gets messy! enjoy! you will have plenty of chili leftover to enjoy over spaghetti noodles another day or serve both!","target":"in a 4 quart saucepot, add ground beef to water. stir until beef separates to a fine texture. boil slowly for half an hour. add all other ingredients. stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours. last hour, pot may be covered after desired consistency is reached. chili should be refrigerated overnight so that fat can be skimmed from the top before reheating. if you use very lean (95% or higher) beef you may not need to skim."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, mix the beef, green onions, chili powder, cinnamon, and a pinch each of salt and pepper until well combined. form the mixture into 4 patties. heat a large skillet over medium-high heat. add the patties and cook, turning once, until well-browned and cooked through, about 5 minutes. place each patty on the bottom of a hamburger bun and top with cheese. in a small bowl, mix the tomato and ketchup. spoon a dollop on each burger and garnish with green onions if desired.","target":"in a 4 quart saucepot, add ground beef to water. stir until beef separates to a fine texture. boil slowly for half an hour. add all other ingredients. stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours. last hour, pot may be covered after desired consistency is reached. chili should be refrigerated overnight so that fat can be skimmed from the top before reheating. if you use very lean (95% or higher) beef you may not need to skim."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f. brown ground beef in a skillet; drain excess fat. stir packet of gold star chili spice mix into cooked ground beef. spread cream cheese on bottom of baking tray. spread ground beef over the cream cheese. sprinkle grated cheese over the top. bake for 30 minutes, or until the cheese is bubbly. if you want to go midwestern authentic, serve with ruffles potato chips. crackers or tortilla chips also work.","target":"in a 4 quart saucepot, add ground beef to water. stir until beef separates to a fine texture. boil slowly for half an hour. add all other ingredients. stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours. last hour, pot may be covered after desired consistency is reached. chili should be refrigerated overnight so that fat can be skimmed from the top before reheating. if you use very lean (95% or higher) beef you may not need to skim."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity. keep in refrigerator for 24 hours, take out 2 hours before baking. preheat oven to 450*. bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more. mix honey, soy sauce, and sherry. baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone. remove duck and let cool 40 minutes. cut duck into bite-sized pieces; arrange pieces on platter. serve hot or cold.","target":"soak ducks in salt water all night. drain and rinse ducks. salt and pepper ducks inside and out. stuff them with oranges and celery. place ducks in roasting pan on a rack with water in the bottom. pour sherry and orange juice over ducks. roast 5 hours at 325 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean and dry the duck. season the inside with half the salt and pepper. rub the outside with the remaining salt and pepper and coat with the soy sauce. roast in a hot (425 f) oven allowing 20 minutes per lb. when golden brown, remove from the oven, cut in portions and place in a serving dish. meanwhile, mix all the sauce ingredients in a saucepan. bring to boil, stirring constantly, until the sauce thickens. pour the sauce over the duck. just before serving, garnish with the lemon and tomato rings and sprinkle with the coriander.","target":"soak ducks in salt water all night. drain and rinse ducks. salt and pepper ducks inside and out. stuff them with oranges and celery. place ducks in roasting pan on a rack with water in the bottom. pour sherry and orange juice over ducks. roast 5 hours at 325 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 10\" springform pan. mix crust ingredients and toss on sides and bottom of pan. beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition. add heavy cream and vanilla. bake at 325 degrees for 1 hour. keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line outside of a 9 inch springform pan with double layer of aluminum foil (to prevent leaks). mix graham cracker crumbs, sugar and butter. press into bottom of the springform pan. in large bowl, mix cream cheese and sugar. beat well. stir in eggs and egg yolks. stir in lemon juice and vanilla. pour cheese mixture over graham cracker crust. set springform pan in a large roasting pan. pour hot water into the roasting pan so it comes about halfway up the side of the springform pan. place in oven and bake for 50 minutes. mix sour cream, sugar and vanilla and spread over baked cheesecake. bake for 10 more minutes. remove from oven and cool. refrigerate until chilled. remove sides of springform pan.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients and press on bottom and 1 inch up sides of a 9\" spring form pan. mix cheese cake and pour into crust. bake@ 300 degrees for 55 minutes. while cheese cake is baking; beat until smooth topping ingredients. take cheese cake from oven and spread topping on top, return to oven for 5 minutes. set on counter until completely cool. refrigerate at least overnight.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, 1\/4 cup sugar and melted margarine. press into bottom of 9\" springform pan. combine softened cream cheese, 1\/2 cup sugar, eggs and 3\/4 teaspoon vanilla. blend until smooth and pour over crust. bake at 375 degrees for 20 minutes. cool 10 minutes. meanwhile, combine sour cream, 1\/2 cup sugar and 1 teaspoon vanilla. blend well. spread over cream cheese layer and bake for 10 minutes at 475 degrees. cool at least 5 hours or overnight in refrigerator. top with cherries or desired topping.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: combine 1 1\/4 cups graham cracker crumbs with 1\/2 cup sugar and 1\/2 cup butter. place in 9\"x12\" pan and pat down. bake at 300 degrees for 15 minutes. filling: blend well and slowly- 24 oz. cream cheese, add 5 eggs (one at a time), and 1 1\/2 teaspoons almond flavoring, 1\/2 cup sugar. pour over baked crust, bake for 1 hour at 300. topping: mix 1 1\/2 cups sour cream with 1 teaspoons almond flavoring and 6 tablespoons sugar (add 1 tbsp\/ at a time). bake at 300 for 15 minutes.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 4 ingredients and press into bottom of 9x4 spring form pan and set aside. combine 1 cream cheese and 1 egg mix on low. add rest of cream cheese and eggs. increase speed to med. add sugar and beat until light and fluffy. pour into pan. bake at 350 for 50-60 minutes or until top is lightly browned). cool 10 minutes. combine sour cream and condensed milk. pour over cake. bake an additional 10 minutes. cool completely.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: using a hand mixer mix together the cream cheese and powdered sugar until mixed well in a very large bowl. add the cool whip and mix well until blended. spread into pie crusts. refrigerate for an hour before serving. if desired garnish top with strawberries or blueberries. for feeding a smaller crowd you can cut the ingredients in half and make just one cheesecake.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crust ingredients together and press on bottem of spring pan and put into refridgerator. blend cream cheese with sugar and salt. beat till creamy. add eggs one at a time beating after each. add vanilla. pour into crust. bake at 350 degrees 45-50 minutes until light brown. when done let stand for 15 minutes. combine topping ingredients and beat well. spread on cooled cake and return to oven for 10 at 450 degrees.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix softened cream cheese and 1\/2 cup sugar together. blend eggs in, one at a time. add 1 tsp vanilla to cream cheese mixture and blend thoroughly. pour into pie shell and bake at 250° for 1 hour and 10 minutes. with about 10 minutes left for the cheesecake in the oven, mix sour cream, 1\/4 cup sugar, and 1 teaspoon vanilla in bowl. when cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie. bake for an additional 10 minutes at 250°. cool and enjoy! (top with fruit, if desired).","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 325 degrees. don't microwave the cream cheese. leave out to soften. first, dump the cream cheese in mixing bowl, dump both eggs and mix. then put the sugar and vanilla extract in the mix. i personally prefer to hand mix the cheesecake. after the batter is extremely smooth, pour batter into the graham cracker crust. place into oven for 30 to 50 minutes. when the center is almost set. then place in refridgerator over night.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine first four ingredients. press into bottom and sides of a 9\" spring form pan put eggs, cream cheese, sugar, salt and extracts in a mixing bowl. blend with mixer until smooth. add sour cream to cream chees mixture. blend well. pour mixture into crumb lined pan. put a pan of water in bottom of the oven. bake cheese cake for 1 hour. when cake has cooled, chill for several hours and serve with cherry or strawberries if desired.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust:. combine 1st 3 ingredients and press crust into springform pan. filling:. mix ingredients #4 to #8 until smooth; pour into crust. bake at 350 unti lthe cake does not jiggle (35-40 minutes). topping:. combine last 3 ingredients; mix until smooth. spread over top of baked cheesecake. place back in oven for 5 minutes.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take the 8 oz of cream cheese and 1 cup of sugar and blend it very well. after that add the 2 tablespoons of cool whip to the mixture, mix well again. add the 1\/2 cup of fruit to the mixture; mix well again. pour the mixture into the pie crust. add the 1 layer of cool whip on the top of the pie. then add the 1 layer of fruit on top of the cool whip. put in freezer for 1 hour. take out of freezer and put in fridge for 30 minutes. serve after the 30 minutes is up.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees (i actually use 325 degrees in convection bake). mix graham cracker crumbs, butter and sugar (only use enough butter to moisten crumbs, may be less than the 3\/4 cups) press mixture to bottom of 12 inch springform cake pan and bake for 10 minutes. in mixing bowl, combine cream cheese, eggs, vanilla, salt, and sugar on medium speed with mixer until creamy (about 3 minutes). add sour cream and beat until blended (no more than 30 seconds). pour mixture on top of crumb crust and even out. bake for 30 minutes. turn ove off and leave cake in there (with door slightly open) until oven has cooled off (1-2 hours). remove cake from oven and cool on wire rack. cover and refrigerate until chilled. eeee.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix sugar, graham cracker crumbs, and butter press in the bottom of the 9x13\" pan. mix cream cheese with a mixer on low until fluffy. whisk eggs and add to cream cheese. add the sour cream and blend. add sugar, vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. pour mixture on to crust. place pan on the top rack and in the middle of a preheated oven at 275 degrees f and bake for 50 minutes and increase heat to 325 degrees f for 25 minutes. let cool and refrigerate.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend cream cheese and sour cream until combined. add sugar and lemon pudding mix. add lemon juice to desired tartness. make sure you're just combining and not over beating. add vanilla and combine. pour into graham cracker crust and bake at 350 for 20 minutes. cool cheesecake on counter before putting in fridge to chill.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan. in a medium bowl, mix graham cracker crumbs with melted butter. press onto bottom of springform pan. in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust. bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving. enjoy.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and mix with graham crumbs, for in pan and freeze while making the filling. cream eggs and sugar, mix in room temp cream cheese and sour cream. add vanilla and lemon zest, combine. pour in filling, cook on 325 for 35 to 40 minutes or until just jiggly.","target":"combine flour, butter and brown sugar in large bowl. beat with electric mixer on low until butter is cut into dry ingredients. (pastry blender may be used.) place this mixture into an ungreased 13 x 9 x 2-inch pan. bake at 350 degrees for 10 to 12 minutes. meanwhile, mix frosting and cream cheese until combined. add eggs and beat until smooth. carefully spread chocolate mixture over hot crust. sprinkle with almonds. bake at 350 degrees for 30 minutes or until chocolate mixture is set. cool. cut into bars and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine wafer crumbs, melted butter and lemon peel. press onto the bottom of a 9-inch springform pan. bake at 325 degrees for 12-14 minutes; cool. for the filling: in a large mixing bowl, beat cream cheese and ricotta until smooth. combine sugar and cornstarch; add to cheese mixture, and beat well. add in eggs and half and half cream, beating on low speed, just until combined. pour mixture into crust. place the pan on a baking sheet. bake at 325 degrees for 70-80 minutes, or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen. cool 1 hour at room temperature. refrigerate overnight. remove the sides of pan. garnish with more lemon if desired.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350. line the outside of an 8\" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack. meanwhile in a processor or blender mix ricotta and cream cheese until smooth. add eggs, one at a time, blend. add remaining ingredients, blend until well mixed. pour into crust. bake in a roasting pan filled half way with boiling water for 1 hour. cool in oven 30 minutes then remove to wire rack and cool. place in refrigerator to chill.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside. combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: blend together ricotta and cream cheese, and add sugar. beat in eggs , one at a time. add lemon juice, vanilla, cornstarch, flour, and butter and mix well. fold in sour cream. pour into buttered 10 inch springform pan. put cake in cold oven (do not preheat). heat oven @ 325 degrees and bake for 1 hour. turn oven off and leave cake in there for 2 hours. do not open the oven door during this time while its cooling. remove cake and finish cooling. wrap and refrigerate. cake is best the next day.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put milk, cream, and salt in a large pot and boil to 190 degrees f, stirring occasionally. remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top. set up a strainer over a large bowl to support cheese cloth. slowly pour entire contents through dampened and double folded cheese cloth. let drain for 10 minutes. use cheese cloth to squeeze out excess liquid and place in fridge to firm up.","target":"preheat oven to 350 degrees. butter and flour 6-cup spring- form pan. beat eggs with sugar in a large bowl. add the ricotta and continue to beat. slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth. pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color. let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. carefully remove the rim of the spring-form and slide the cake out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"beat egg whites to stiff peak stage. beat together ricotta, egg yolks, sugar, flour and vanilla in mixing bowl. heat greased griddle or skillet over medium heat. griddle is ready when a few drops of water bubble. gently fold in beaten egg whites into ricotta mixture. for each pancake, pour 1\/4 cup batter onto hot griddle. cook pancakes until puffed, bubbly and dry around edges. turn and cook other sides until golden brown. serve with fresh berries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"beat together ricotta, egg yolks, sugar, flour and vanilla. beat egg whites to a soft peak with a pinch of salt and fold into the batter. make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. serve immediately with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook the pasta in boiling salted water until done, about 9 minutes. drain but reserve a bit of the water in case the pasta is too dry at the end. mix the pasta with the margarine and ricotta. if it's too dry, add a bit of the hot pasta water to moisten.","target":"preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"beat the egg whites until they form soft peaks. gradually add the oat bran into the egg whites while continually beating the mixture. once the mixture is well beaten, put it into a pie dish and spread the mixture evenly over the base of the dish. cook in a 100 degree celcius oven for 15-20 minutes. in a new mixing bowl, combine the ricotta, berries and jelly crystals. after the pie base has cooled, spoon the ricotta mixture into the pie dish and spread evenly. refrigerate for at least 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"preheat oven to 350°f coat two 9-inch pie pans with vegetable oil cooking spray. beat eggs in a large bowl. mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and alcohol if using. pour into prepared pans. bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. let cool, then refrigerate until cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"making the batter:. in blender beat ricotta until smooth. beat in sugar. add eggs 1 at a time. on slow speed:. stir in rum, vanilla and orange rind preparation of pan:. cut wax paper to fix bottom of springform pan. butter bottom and sides of pan. pour batter into pan. bake 350 degrees for 1 hour and 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"preheat oven to 300°f grease and flour a 9-inch springform pan and cover outside bottom with foil. in large bowl, combine ricotta cheese and marmalade. mix in eggs one at a time. stir in remaining ingredients. pour into prepared pan. bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. remove and let cool to room temperature. glaze: heat marmalade until warm. spread over cooled cheesecake and refrigerate at least 4 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. sprinkle crumbs on bottom of 9\" springform pan. process ricotta until smooth in food processor. add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. process just until well blended. pour over crumbs. bake 50 minutes or until edges are set. turn off oven. leave in oven with door ajar for 1 hour. remove from oven. cool. refrigerate until thoroughly chilled. yogurt cheese: line a non rusting colander or sieve with double thickness cheesecloth. place yogurt in colander over a deep bowl. refrigerate until liquid no longer drains from yogurt -- about 24 hours. discard liquid.","target":"preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"cook cream of wheat in boiling water, stirring constantly until mixture begins to thicken. cook 3 minutes. remove from heat. cool. mix ricotta cheese, sugar, egg, egg yolk, candied orange peel, raisins and rum. beat 4 minutes. fold in stiffly beaten egg white then add cooled cream of wheat. mix graham cracker crumbs and brown sugar. butter 1 1\/2 quart mold or dish, sprinkle with crumbs. gently pour ricotta mixture into prepared mold. bake 375 for 45 minutes or until set. remove from oven and allow to stand 10 minutes. turn onto serving plate. refrigerate. sprinkle with powdered sugar just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.","target":"crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside. filling-in a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes. add flour and mix for about 3 minutes. add eggs, one at a time, beating after each addition. add almond extract. pour batter over crust. bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it. cool on a rack for 2 hours. cover with plastic wrap and refrigerate for at least 6 hours before decorating. topping: after cake has chilled, dust top with a sprinkling of powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. grease an 9-inch springform pan. mix together cracker crumbs, melted butter, dark brown sugar and ground ginger; press onto bottom of pan; set aside. in a blender or food processor, process the remaining ingredients until well-blended and smooth; pour into prepared pan. place a pan of hot water on the bottom rack of the oven (this prevents the cake from cracking). bake the cake in the centre for 45-60 minutes or until set. chill before serving.","target":"drain peaches; set aside. in top of double boiler, combine 1\/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1\/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the graham cracker crumbs in a mixing bowl. add the lemon peel, melted butter and sugar. blend well. press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set. preheat oven to 325 degrees f. drain the ricotta of liquid. place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron. add the cream and marsala and mix until smooth. pour mixture over crumb crust. bake for 75 to 90 minutes or until filling is firm. turn oven off. prop door open and allow cheesecake to cool at room temperature. chill and garnish with almonds before serving.","target":"drain peaches; set aside. in top of double boiler, combine 1\/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1\/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cream and milk in medium saucepan over low heat. add the contents of the panna cotta sachets. cook and stir for 2-3 minutes or until mixture comes to the boil. remove from heat. cover surface of custard directly with baking paper. let cool for 30 minutes. meanwhile, process the biscuits to make fine crumbs. using an electric mixer, beat cream cheese in a medium bowl until creamy. gradually beat in cooled custard until combined. spoon biscuit crumbs into base of 4 x 1 1\/2-cup serving glasses. place on tray. cover with plastic food wrap. chill 3 hours or until set. to serve, top with berries and drizzle with berry sauce from sachets.","target":"drain peaches; set aside. in top of double boiler, combine 1\/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1\/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. sprinkle crumbs on bottom of 9\" springform pan. process ricotta until smooth in food processor. add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. process just until well blended. pour over crumbs. bake 50 minutes or until edges are set. turn off oven. leave in oven with door ajar for 1 hour. remove from oven. cool. refrigerate until thoroughly chilled. yogurt cheese: line a non rusting colander or sieve with double thickness cheesecloth. place yogurt in colander over a deep bowl. refrigerate until liquid no longer drains from yogurt -- about 24 hours. discard liquid.","target":"drain peaches; set aside. in top of double boiler, combine 1\/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1\/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. lock lid in place. place pressure regulator on vent pipe. over high heat, bring cooker up to pressure. reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. quick-release the pressure. carefully remove the lid. stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. add to cooker. cook over medium heat till thickened and bubbly. cook and stir for 1 minute more.","target":"heat oil in a large saucepan. add onion and garlic and cook until tender, 2-3 minutes. add the beans and broth and bring them to a boil. reduce heat and simmer for 10 minutes. with a fork, mash about one-fourth of the beans, stirring well to slightly thicken the soup. add the tomato, ham, and thyme, and cook until the soup is heated through, about 5 minutes. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. lock lid in place. place pressure regulator on vent pipe. over high heat, bring cooker up to pressure. reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. quick-release the pressure. carefully remove the lid. stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. add to cooker. cook over medium heat till thickened and bubbly. cook and stir for 1 minute more.","target":"put water and beans in a large soup pot and bring to a boil. boil for 5 minutes then turn off burner and cover pot. let the soup soak for 1-2 hours. (see other option). (option 2: soak beans overnight in 7 cups of water. in the morning drain off water and rinse beans. return beans to pot and add 6 cups of water. add more or less water to your liking.). add the rest of the ingredients and bring to boil. lower heat to simmering and cover pot. cook for 1 1\/2 hours, until beans are tender. add water while cooking to keep soup to your desired consistency. remove bone from soup. cut any meat from the bone and add it it the soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. lock lid in place. place pressure regulator on vent pipe. over high heat, bring cooker up to pressure. reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. quick-release the pressure. carefully remove the lid. stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. add to cooker. cook over medium heat till thickened and bubbly. cook and stir for 1 minute more.","target":"add beans to a bowl with enough water to cover; let soak overnight. drain, rinse, and pick over beans; place in a large soup pot; add in broth. bring to a boil, decrease heat to low, cover, and simmer 1 hour. add all the remaining ingredients to the pot; bring soup back to a simmer, cover, and cook 2 hours. in a blender or food processor, puree about ¼ of the soup, return to the pot, and stir well. heat the soup thoroughly and serve in soup bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. lock lid in place. place pressure regulator on vent pipe. over high heat, bring cooker up to pressure. reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. quick-release the pressure. carefully remove the lid. stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. add to cooker. cook over medium heat till thickened and bubbly. cook and stir for 1 minute more.","target":"spray crock pot with nonfat cooking spray. pour all cans of beans in cooker. with a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup. add cubed ham, tomato soup, onion soup mix and water. stir until well mixed. cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours. directions for stove top: cook on medium- low heat for about an hour. stir often."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. lock lid in place. place pressure regulator on vent pipe. over high heat, bring cooker up to pressure. reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. quick-release the pressure. carefully remove the lid. stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. add to cooker. cook over medium heat till thickened and bubbly. cook and stir for 1 minute more.","target":"in large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat. reduce heat and simmer until beans are tender, about 90 minutes. discard bay leaf and thyme sprigs. remove ham hocks from soup and let cool slightly. pick meat from the bones and shred into bite sized pieces. discard bones, fat and skin. return meat to soup and heat through. serve garnished with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place onion and garlic in food processor. process until finely chopped. add 1\/2 cup beer, ketchup and mayonnaise. process, then add cheeses. process until smooth. for smoother consistency, add remaining beer and process. place in a container, cover, and refrigerate 1 week, to blend flavors.","target":"in a food chopper, add onions, nuts, green pepper. grind. next, add the cheese, mayonnaise, worcestershire sauce, ketchup, mustard and hot sauce. mix. mold it into your type of shape. let it sit over night in the refrigerator. covered. next day, soften the cream cheese with a little bit of mayonnaise. \"frost\" the shape with the cream cheese. decorate with chopped nuts, olives, and pimentos. **note: do not frost until at least several hours before serving with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grate the cheeses finely. mix the cheeses with the garlic, dry mustard and worcestershire. gradually beat in the beer until the mixture is well blended and of spreading consistency. store in a covered container in the refrigerator. serve at room temperature.","target":"in a food chopper, add onions, nuts, green pepper. grind. next, add the cheese, mayonnaise, worcestershire sauce, ketchup, mustard and hot sauce. mix. mold it into your type of shape. let it sit over night in the refrigerator. covered. next day, soften the cream cheese with a little bit of mayonnaise. \"frost\" the shape with the cream cheese. decorate with chopped nuts, olives, and pimentos. **note: do not frost until at least several hours before serving with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a food processor, place onion, garlic, mustard, catsup, horseradish, cream cheese, 1\/3 of the cheddar and 1\/2 of the beer. process for 40 seconds. scrape down sides of bowl. add remaining beer and another 1\/3 of the cheddar. process another 60 seconds. scrape down sides again and add remaining cheese. process another 60 secnds. let \"ripen\" in the refrigerator in a covered bowl for several hours -- a couple days is better. let stand at room temperature until it reaches spreading consistency.","target":"in a food chopper, add onions, nuts, green pepper. grind. next, add the cheese, mayonnaise, worcestershire sauce, ketchup, mustard and hot sauce. mix. mold it into your type of shape. let it sit over night in the refrigerator. covered. next day, soften the cream cheese with a little bit of mayonnaise. \"frost\" the shape with the cream cheese. decorate with chopped nuts, olives, and pimentos. **note: do not frost until at least several hours before serving with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place onion and garlic in food processor. process until finely chopped. add 1\/2 cup beer, ketchup, and mayonnaise. process and add cheeses and process until smooth. for a smoother consistency, add remaining beer and process. refrigerate 1 week to blend flavors.","target":"in a food chopper, add onions, nuts, green pepper. grind. next, add the cheese, mayonnaise, worcestershire sauce, ketchup, mustard and hot sauce. mix. mold it into your type of shape. let it sit over night in the refrigerator. covered. next day, soften the cream cheese with a little bit of mayonnaise. \"frost\" the shape with the cream cheese. decorate with chopped nuts, olives, and pimentos. **note: do not frost until at least several hours before serving with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soften butter and cheese spread at room temperature. mix together well in mixer with seasonings. fold in crab meat and spread on english muffin halves. cut with a sharp knife into four sections and freeze (they cut easier if they're slightly frozen first). flash freeze individually on a cookie sheet until frozen. package in freezer bags and store in the freezer. preheat oven to 400ºf degrees. heat in oven 10 to 15 minutes until hot and bubbly.","target":"melt 4 tbsp butter in skillet. add the green pepper, onion, scallion, parsley, mushrooms, and sauté until all vegetables are soft (about 5 minutes). in another large sauce pan, melt the remaining butter. add flour and stir well. add milk and cook until smooth and thick. add salt, pepper, and the vegetable sauce from the skillet and the half and half. bring to a boil. reduce heat and stir. add the crabmeat and simmer uncovered for 5 minutes. just before serving, add sherry and stir. note: you can sub crabmeat with lobster--using the same measurements as the above recipe. for shrimp--use 2 cups of small shrimp.** great with a tiny layer of cheddar cheese on top or green tops from fresh chives--chopped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"in a large frying pan, saute onions and green peppers in butter until soft. stir in flour and remove from heat. add remaining ingredients, reserving 1\/2 cup cheese. pour into a large baking dish. bake at 350 for 45 minutes. top with remaining cheese and let stand for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350°f. coat a 2-quart casserole dish with non-stick cooking spray. in a large bowl, combine all the ingredients; mix well. pour into the casserole dish. cover and bake for 30 minutes. uncover and bake for 30 to 35 minutes more, or until set and the top is golden. also can be an oamc recipe. just mix the batter, put in a freezer bag and freeze. thaw, then cook per the listed directions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350°f. spread the butter over the bottom and sides of a casserole dish. warm the milk in a heavy-bottomed saucepan over medium heat. stirring constantly with a wooden spoon, add the cream cheese and stir until it melts. turn off the heat and add half of the grated cheese and the corn. stir for a minute. stir in the scallions, parsley, garlic, the nutmeg and salt and pepper to taste. pour the mixture into the buttered casserole dish and sprinkle the top with the remaining cheese. bake about 30 minutes or until the mixture is hot and bubbly and the cheese topping has melted and is just starting to turn golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"melt butter or margarine in large pan. add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix. stir until well blended. place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (pam). bake at 350 for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"mix corns with dry muffin mix; add beaten eggs. stir in oil and milk, mix well. add sugar and salt. pour into lightly greased 13x2x9 inch oblong cake pan. sprinkle cheese on top. bake at 350 degrees fahrenheit for aproximately 30 minutes or until brown on top and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350. in a large bowl stir together 2 cans of corn, muffin mix, sour cream and butter. pour into greased casserole dish. bake 45 minutes or until top is golden brown. take out of oven and top with cheese and return to oven for 5 to 10 minutes or until cheese is melted. let stand for 5 minutes before serving. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg. next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole. bake at 350 degrees for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat over to 375°f mix cream cheese and egg in large bowl until well blended. stir in rice, corn, 3\/4 cup of the cheese, and cilantro. pour mixture into greased 1 1\/2-qt baking dish. sprinkle with remaining 1\/4 cup shredded cheese. bake 20-25 minutes or until cheese on top is melted and slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 375. mix cream cheese spread and egg in large bowl until well blended. stir in rice, corn, 3\/4 cup of the shredded cheese and cilantro. pour mixture into greased 1 1\/2 qt baking dish. sprinkle with remaining 1\/4 cup shredded cheese. bake 20 - 25 minutes or until cheese on top is melted and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"in a large skillet, sauté onion and peppers in butter until tender. stir in flour. remove from heat; add remaining ingredients except for ½ cup cheese. pour into a greased 2 ½ quart baking dish. bake, uncovered, at 350 degrees f for 45 minutes. top with remaining cheese; let stand 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"melt butter over low heat. add flour and mix well. add milk gradually, stirring constantly, bring mixture to boiling point. add corn, sugar, salt, and pepper, heat throughly. remove from heat and add beaten eggs. pour into a greased baking dish. bake 350 degrees for 25 min, or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350 degrees f. in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. pour into a greased 9 by 13-inch casserole dish. bake for 45 minutes, or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes, or until cheese is melted. let stand for at least 5 minutes and then serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350. in a large bowl, mix all ingrediants. pour into greased \/ non-stick spray 8 x 8 casserole dish. bake for 40 - 45 minutes or until top is lightly browned and center is firm. finished casserole should be slightly firm, but not soupy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 400 degrees. for filling, brown ground beef, drain. stir in salt, chili powder, 1 cup shredded cheddar cheese, barbecue sauce, corn, tomato sauce. set aside. for crust, combine flour, cornmeal, sugar, 1 teaspoon salt and baking powder, but in butter. blend in milk, egg, 1\/2 cup shredded cheddar cheese. spread crust mixture over the bottom and up the sides of a greased 9 inch baking dish. spoon filling into crust. bake for 25 - 30 minutes, sprinkle with remain cheese during last few minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"pre heat oven to 350. grease 9x9 pan. beat eggs, add milk, blend well. add all other ingredients pour into prepared pan. bake 350 for 20 minutes. reduce heat to 325 and bake for 1 hour or until firm. test with a knife inserted into center of casserole come clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"prepare rice according to package except add 1\/4 cup extra water and boil about 10 minutes longer. while rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer. add cooked rice and mix well. pour into 9x13 inch pan and cover with cheddar cheese. bake at 350 for 30 minutes. (i broil mine at the end to brown the cheese on top)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"in bowl, combine well beaten eggs, all-purpose flour and sugar. beat thoroughly. tear cheese into small pieces and add, along with the corn. cook bacon until crisp and crumble. stir in 3\/4 of bacon. turn mixture into a 10x6 or 1 1\/2 qt baking dish. (use 9x13 if doubled) sprinkle remaining bacon on top. bake at 350 degrees until knife inserted in center comes clean. usually about 30 min (40-45 min if doubled)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"pre-heat the oven to 350°f. saute green peppers and onions in margarine. combine the all ingrediants except for the cheese and mix well. pour into a greased two quart casserole dish. sprinkle with cheese and bake for 45-55 minutes. let sit for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350 degrees f. in a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. pour into a greased 9 by 13 inch casserole dish. bake for 45 minutes or until golden brown. remove from oven and top with cheddar. return to oven for 5 to 10 minutes or until cheese is melted. let stand for at least 5 minutes and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"in a medium casserole, heat oil over medium heat. add onions and cook until beginning to brown, 3 minutes. add rice and stir until coated with oil. add 3 3\/4 cups water and bring to a boil. cover and reduce heat to low, and cook 18 minutes. or until rice is tender and liquid is absorbed. preheat oven to 375. remove rice from heat and let stand 5 minutes. stir in corn, cumin, butter, sour cream, salt and pepper. top with shredded cheese. place casserole in oven and bake, covered, until rice is heated through and cheese is melted. 10 mintues."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"preheat oven to 350 degrees. in a medium bol mix the soup,milk and eggs. stir in the corn, corn muffin mix, cheese and 2\/3 cup onions. pour into a 1 1\/2 quart casserole(i spray this with non-stick cooking spray). bake for 30 minutes or until the mixture is hot. top with the remaining onions. bake for 5 minutes our until the onions are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: drain green beans and corn. layer beans, then corn, in greased casserole dish. mix soup, sour cream, onion and cheese together. spread on top of beans and corn. melt margarine, add crackers and then put on top of casserole. bake at 350 degrees for 40 to 45 minutes.","target":"heat oven to 350 degrees f. grease 2 quart casserole dish in small skillet, melt margarine. add green pepper and onion; saute' until tender, (i do this in the microwave) combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well. pour into casserole dish and sprinkle with cheese. bake 55-65 minutes until firm and set. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving a 1 inch shell. cube removed bread. in a large bowl, beat the eggs, milk, pepper and salt. add bread cubes and toss to coat; set aside. in a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. add to the bread mixture. spoon filling into bread shells; sprinkle with cheese. wrap each in foil. bake at 400 f for 20 to 25 minutes or until cheese is melted. cut into serving sized slices.","target":"mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in crockpot or casserole dish. add chicken and make sure all pieces are coated with mixture. sprinkle top with paprika. cover crockpot or casserole. cook on low setting in crockpot for 6 hours (or you can start with frozen chicken and cook for 8 hours in crockpot) or about 1-1\/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones). serve with mashed potatoes or rice or noodles. nicole schultheis baltimore, md."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut up any large vegetables. in a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1\/2 cup water. bring to boiling. reduce heat. cover and simmer over medium heat 5 to 7 minutes. do not drain. stir in evaporated milk. heat through. add undrained oysters to vegetable mixture. cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently. if using canned oysters, just heat through. remove bay leaf.","target":"if necessary, thaw and\/or skin fish. then dice into 1\/2-1 inch pieces. set aside. in a dutch oven or very large skillet, fry bacon in heated oil until lightly browned. add onion, bell peppers and celery, and fry until softened. add water, potatoes, seasonings and fish. cook for 15-20 minutes or until potatoes are tender. if your fish will cook very quickly, you can wait to add it with the tomato juice. add tomato juice and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put beef broth or buillon on low heat to simmer. while broth heats up, brown ground beef and drain excess fat, add to broth. while beef is browning, chop onion, add to broth. add tomato paste, chili beans to broth. add garlic, chili powder, oregano, basil, cumin. add red peppers, salt, pepper, if desired. simmer at least 2 hours. serve with grated cheese on top. you can omit the red pepper and\/or change the chili powder to teaspoons, if you like yours milder.","target":"fry bacon until crisp. remove bacon and drain on paper towel. brown half the beef cubes in pan with bacon drippings five minutes. place in slow cooker. repeat with remaining meat. stir bacon and remaining ingredients into 3 1\/2 quart slow cooker. cover and cook on low setting about 10 hours or until beef is tender. stir occasionally. if you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil. add onion and cook until soft. add bell pepper and garlic. cook 2 minute. add ground beef, chili powder, cumin and cinnamon. cook until brown. add beans and tomatoes with juice. cook 15 minutes. add zucchini and cook until tender. serve with whatever optional ingredients you like.","target":"fry bacon until crisp. remove bacon and drain on paper towel. brown half the beef cubes in pan with bacon drippings five minutes. place in slow cooker. repeat with remaining meat. stir bacon and remaining ingredients into 3 1\/2 quart slow cooker. cover and cook on low setting about 10 hours or until beef is tender. stir occasionally. if you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook beef, onion, and green pepper in a large skillet until meat is browned, stirring to crumble meat; drain. stir in tomato sauce, chili powder, and other seasonings; cook over low heat 5 minutes. cool slightly. place lettuce on individual serving plates; top with meat mixture. sprinkle with cheese; garnish with tomato wedges. we serve this with tortila chips.","target":"combine the first six ingredients. store in an airtight container in a cool dry place. yield: 4 batches (20 teaspoons total). to prepare chili: lightly brown steak in oil in a dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. add ground beef; cook until meat is no longer pink. add onion; cook until tender. add tomatoes and 2 more teaspoons of mix. stir in one can of chili beans. place the other can in a blender cover and process until smo oth. add to chili. cook on low for 30-40 minutes or until meat is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.","target":"in large bowl, blend together cake mix, pudding, and poppy seeds.in seperate bowl, combine eggs, water and oil until well blended. blend dry ingredients into wet and gently stir. line muffin tins with papers.fill each cup 2\/3 full. bake in 350* oven for 20 minutes -- or toothpick test comes out clean when inserted near the center. cool 5 minutes before removing from tin. then place on wire racks to cool completely -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.","target":"preheat oven to 350 degrees. combine all ingredients and beat for 2 minutes on high speed. spray 15 regular size muffin holes with vegetable spray, or line with muffin liners. pour equal amounts of batter into muffin holes. make sure you put water into the unused muffin holes for even baking. bake at 350 for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.","target":"preheat oven to 350 degrees and grease 20 muffin cups. combine cake mix, 4 servings of pudding mix, and poppy seeds in a large bowl. combine eggs, water, and oil in another bowl until well blended. add wet ingredients to dry ingredients and stir just until blended. spoon batter into prepared muffin cups. bake 20 minutes or until a toothpick inserted in the center comes out clean. cool muffins in pans on rack for 5 minutes. remove from pan. serve warm or cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f. grease and flour muffin tins. mix together butter and sugar in a mixer on second speed. add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. slowly add yolks, one at a time, to butter\/sugar mixture. beat until mixture is a soft lemon color. stir in sour cream and poppy seeds. sift the dry ingredients together and add into egg yolk mixture. in a separate bowl, beat egg whites, sugar and cream of tartar until stiff. fold into egg yolk mixture. gently stir in 1-2 pints of fresh raspberries. bake in greased muffin tins for 20-25 minutes.","target":"in a medium bowl combine coconut flour, salt and baking soda. in a large bowl blend together eggs, agave, oil and lemon zest. blend dry ingredients into wet. fold in poppy seeds. spoon 1 tablespoon of batter into each greased mini muffin cup. bake at 350° for 8 to 10 minutes. cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and slice potatoes to a quarter inch thin. place in large dish with and inch of water above potatoes. microwave for 10 minutes, checking after 5. heat oil in a non-stick skillet, which will allow better browning on medium-high. dry off potato slices, add to pan, turning over gently and letting them brown and get crispy. after most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn. slice 12-14 slices of medium cheddar cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.","target":"mix sausage, bacon, tasso, potatoes in cooking pot. season mixture with seasoning listed above. add water to potatoes. do not cover potatoes completely with water! cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large heavy pot fry bacon until slightly crisp; remove, drain and crumble. drain all but 2 tablespoons bacon drippings from pot. add onions, red and green bell peppers, celery and potatoes. cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire. sprinkle over with garlic powder, salt and pepper. add processed cheese and reserved crumbled bacon, stirring gently to coat. sprinkle with parmesan cheese.","target":"mix sausage, bacon, tasso, potatoes in cooking pot. season mixture with seasoning listed above. add water to potatoes. do not cover potatoes completely with water! cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"grease a 9x5-inch loaf pan. in a large bowl blend sugar, orange peel, water, orange juice, oil and egg; mix well. add flour, baking powder, baking soda and salt, stir just until moistened. stir in cranberries and nuts. pour into loaf pan. bake in a 350-degree oven for 50 to 60 minutes or until toothpick comes out clean. cool 10 minutes; remove from pan. when cool wrap and store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"heat oven to 350*. grease and flour 2 loaf pans. mix flour, pie spice, baking soda, salt and sugar. beat together pumpkin, eggs, oil, and orange juice. add flour mixture, beat just until blended. fold in cranberries. pour into pans. bake for 60-65 minutes until bread texts done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"combine eggs, sugar, oil and pumpkin. mix well. combine flour, pie spice, soda and salt in a large bowl. make a well in the center of the dry ingredients. pour the pumkin mixture into the well and stir just until dry ingredients are moistened. stir in cranberries. spoon batter into 2 greased and floured 8x4 loaf pans. bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"mix dry ingredients together very well in a large mixing bowl. put the juice and grated rind in a measuring cup and add enough boiling water to make 3\/4 cups liquid. add to the dry mixture. add the egg and shortening or oil and mix just enough to moisten the flour mixture. add cranberries and walnuts. bake in a greased loaf pan 60 to 70 minutes at 325 degrees. store 24 hours before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"*note: ocean spray cran-fruit for chicken comes in a plastic container and is on the shelf by the canned cranberry sauce (choose cranberry-orange or cranberry-raspberry). combine ingredients. pour into a greased loaf pan. bake at 350° (325° if using glass pans) for 45 to 50 minutes or until edges pull away from sides of pan. let stand in pan for 10 minutes. remove to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350°. grease and flour an 8x4 loaf pan. combine dry ingredients in a medium mixing bowl. in another bowl, combine remaining ingredients, except cranberries. add wet ingredients to dry ingredients, stirring just until dry ingredients are moist. stir in cranberries. spread evenly in a loaf pan. bake 1 1\/2 hours or until a toothpick inserted into the center of the bread comes out clean. remove from pan. cool completely on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"in a mixing bowl, beat the eggs, sugar and oil. combine the flour, baking powder, cinnamon, baking soda, and salt in a separate bowl. add flour to the egg mixture just until combined (batter will be very thick). stir in apples, cranberries and walnuts. pour into an 8x4x2\" loaf pan coated with non-stick spray. bake at 350 dgrees for 60-65 minutes or until toothpick inserted near center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350°f grease and sugar 5 mini loaf pans. combine flour, pumpkin pie spice, baking soda and salt in large bowl. combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. add pumpkin mixture to flour mixture; stir just until moistened. fold in cranberries. spoon batter into prepared loaf pans. bake for 50-55 minutes or until wooden pick inserted in center comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"coarsely chop fresh cranberries and set aside. mash bananas and set aside. in large mixing bowl, beat eggs, sugar and oil together. add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. mix together. add cranberries and bananas and continue to mix until blended. pour into 2 greased and floured loaf pans. bake in 350°f oven for 45-55 minutes or till tests done in center with toothpick. remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"heat oven to 350°f spray a 4x8-inch loaf pan with cooking spray. mix flour, sugar, baking powder, baking soda and salt in a mixing bowl. mash the cranberry sauce in another bowl. stir in eggs and oil. add flour mixture to the cranberry mixture; stir to combine. the batter will be thick and stiff. pour batter into pan. bake for about one hour, or until a tester inserted into the bread comes out clean. let stand in the pan for 10 minutes to cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350°f grease two 9 x 5-inch loaf pans. combine flour, pumpkin pie spice, cinnamon, baking soda and salt in large bowl. combine sugar, pumpkin, eggs, oil, applesauce and juice in large mixer bowl; beat until just blended. add pumpkin mixture to flour mixture; stir just until moistened. fold in cranberries. spoon batter into prepared loaf pans. bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350 degrees. grease a 9 by 5 loaf pan. sift together flour,sugar,baking powder, baking soda and salt. using a pastry blender cut in shortening until coarse crumbs form. in a seperate bowl,combine orange juice,orange peel and egg. make a well in the center of the dry ingrediants. add egg mixture all at once,tossing with a fork until just moistened. stir in nuts and cranberries. spread batter in prepared pan. bake until a toothpick inserted in the center comes out clean,about 1 hour. remove bread from pan;cool completly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350°. lightly grease or spray a 9x5 inch glass or light metal loaf pan. stir together the flour, salt, and baking powder in a bowl. in another large bowl, beat together the sugar and eggs using an electric mixer until light and frothy. alternately add the flour mixture and the reserved cherry juice to the egg mixture, beginning and ending with the dry ingredients. dust the cherries and pecans with flour and stir into the batter. scrape the batter into the prepared loaf pan. bake for 50-60 minutes, until a pick inserted into the center comes out clean. transfer to a wire rack and let cool in the pan for 10 minutes. turn the loaf out of the pan and let cool completely. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and butter a 9 x 5 x 3 inch loaf pan. in a large bowl sift together flour, sugar, baking powder, salt and baking soda. cut in butter until mixture resembles coarse crumbs. add egg, orange zest and orange juice and stir just until mixture is moist. fold in raisins and cranberries. spoon into prepared pan and bake for 70 minutes. remove from pan and cool on wire rack.","target":"preheat oven to 350 and deg;f. grease and flour two 9 x 5-inch loaf pans. combine flour, pumpkin pie spice, baking soda and salt in a large mixingbowl. combine sugar, pumpkin, eggs, oil and juice in a separate large mixing bowl; beat until just blended. add pumpkin mixture to flour mixture; stir just until moistened. fold in cranberries. spoon batter into prepared loaf pans. bake for 60 to 65 minutes or until tester inserted in center comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. for three 8 x 4-inch loaf pans: prepare as above. bake for 55 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray skillet with non-stick spray and add onion and garlic. cook until soft over low heat stirring constantly. place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. shape into 2 patties. place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. combine cucumber, yogurt and mint in small bowl and mix. cut around edge of each pita bread and pull open to form pocket. fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.","target":"add all the spices to a mixing bowl and stir well. adjust the salt to your diet and taste. i use 1\/2 tsp salt and 1 egg myself. in a food processor put 1\/2 of each meat and 1\/2 of the bread crumbs, 1tbsp of the oil and 1\/2 the spices. pulse until well mixed and the meat forms a tight ball. remove to a large bowl. repeast step two with the rest of the ingredients. mix the two batches toghther and spread out very thin on large oiled cookie sheets or food service cooking trays. broil the meat until toasty, flip and repeat. usually 2-3 minutes on a side tops. watch closely so it doesn't burn. remove and cut in strips. if desired you can add an additional sear using a skillet and some oil on the stove."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray skillet with non-stick spray and add onion and garlic. cook until soft over low heat stirring constantly. place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. shape into 2 patties. place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. combine cucumber, yogurt and mint in small bowl and mix. cut around edge of each pita bread and pull open to form pocket. fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.","target":"combine the first seven ingredients in large resealable plastic bag; shake to blend. add pork to marinade; seal bag. chill overnight, turning bag occasionally. make tomato-yogurt sauce per ice cool kitty's directions in recipe #386313 368313. prepare bbq (medium heat). remove pork from bag. grill until thermometer inserted into center of each tenderloin registers 145 degrees f, about 18 minutes. transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). thinly slice into rounds. grill pitas until warmed through and softened, about 2 minutes per side. cut pitas in half. fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. serve, passing remaining sauce separately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"cut the pork into 1\/2 inch cubes. place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper. bring to a boil over medium heat, stirring occaisionaly. partially cover and cook barely simmering for 2 hours. remove the cover and add 1\/2 c water. increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily. watch carefully, so that it doesn't burn. remove bay leaf, and stir meat vigorously to shred meat. serve in warm tortillas, topped with sour cream, tomatoes, and guacamole."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"place meat in 3 qrt sauce pan, add water until meat is just covered. smack garlic with a knife to release flavor add to pot along with onion, salt, oregano and cumin. bring to boil, skim skum, reduce heat, cover simmer 2 hours. preheat oven to 350. drain meat, place in baking dish, sprinkle evenly with season salt and garlic powder. you have a few options here. you can either bake it whole, break into chunks (dh prefers this) or shred thickly (i prefer) i usually do some chunks and shreds. bake 30-45 minute you do not want it to get to crispy if you shredded it first. watch carefully as you do not want it to dry out. while still warm shred with 2 forks if left whole. serve with warm tortillas and pico de gallo."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"trim fat from pork and cut into cubes. heat oil in large pot and add pork, garlic and onions. cook over high heat for 5-10 minutes to brown pork. add orange, lime, brown sugar, chili powder, salt, pepper and water to pot; stir and bring to a boil. cover and simmer for 1 1\/2 hours or until pork is tender. remove cover and cook over medium heat for 10-15 minutes or until liquid has cooked off. press with back of spoon to break up meat. serve as you like. suggested on flour tortillas with salsa and beans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"cut pork ribs into thirds. remove any large portions of fat. combine pork plus the next five ingredients to a heavy skillet. i used a deep cast iron skillet that works great for the end product. bring to a boil, reduce to simmer then cover for 1 ¾ hours. remove cover and reduce liquid by half. add the dark rum and continue reducing until all of the liquid has evaporated, stirring occasionally. after the liquid is gone then the pork will start to stick. this is the good part. continue to stir for another 10 to 15 minutes. the meat will fall apart and brown. and that\u2019s it. carnitas. very good and flavorful."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour. preheat oven to 400°f remove meat from liquid in pot and put the meat into a roasting pan. remove the orange chunks and discard. roast meat for 15 to 20 minutes until parts are brown and crispy. while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 1\/2 cups, 8 to 10 minutes. return the meat to the dutch oven. stir in chopped cilantro. season with salt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"place chopped onions and garlic in crockpot. dissolve bouillon cubes in hot water add adobo and chipotles, put in crockpot. season pork cubes with salt and oregano and place in crockpot. cook on low for 6 hours. spoon cooked pork into a jelly roll pan, pour orange juice and sprinkle orange zest on top. bake in a 400 degree oven for approximately 30 minutes stirring occasionally to crisp up all sides of pork cubes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"grind the bay leaves,thyme and marjoram to a fine powder. cut the pork into 2 inch cubes,marinate with the spice powder over night,minimum 2 hours. mix all the salsa ingredients,cover and chill until needed. heat the lard in a big pot,add the marinated pork cubes,with orange wadges,garlic and onion,brown the pork cubes on all sides. discard the onion and garlic,cover the pot,cook over low heat for about 1.5 hours. discard the oranges and cook uncovered until all the meat juices have been absorbed and the pork cubes are crispy outside and tender inside. serve with flour tortillas and the salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"sprinkle the pork with the seasoned salt. preheat the oven to 350 degrees f. put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. arrange the pork on the grate and top with the onion and garlic. cover the pan with a lid or aluminum foil. bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour. when cooked through, transfer the pork to a large bowl. shred the meat and stir in the pan juices. serve with warm tortillas or use when making tacos, tamales, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"1. preheat the oven to 275 degrees. 2. in a 9x11x2 casserole dish, place all ingredients. cover and bake for five hours. 3. remove from oven, and scoop out meat with a strainer. dispose of remaining liquids and solids. 4. brush a sheet pan with the olive oil, and place the pork, single layer, and put under the broiler for five minutes. watch it! don't let the meat dry out, or burn! 5. serve with tortillas, flour or corn. add some cilantro or extra onion if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"slice pork butt into large chunks and place in crockpot. add salt, pepper, oregano, cumin, garlic, onion, bay leaves to crockpot. slice lime in half and juice lime into crockpot. discard peel. slice orange in half and juice orange into crockpot. add peel to crockpot. mix well. cook on low for 8 hours. remove meat from crockpot and place on a foil-lined sheet pan. shred meat with forks. add 1\/2 cup reserved liquid from crockpot. broil in oven for 5-10 minutes until desired level of crispy texture is achieved. add to a tortialla with your favorite toppings and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork, water, onion, garlic and salt in a large pot or dutch oven. cook, covered, over medium heat for 1-1 1\/2 hours or until the pork is very tender. drain the fat. melt the lard in a saucepan. as soon as it bubbles, add the orange juice and the milk, then the pork. cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown). drain the meat immediately and place in a colander to let the excess grease run off. serve with hot corn tortillas and salsa, avocado or guacamole. to make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.","target":"heat up the lard for about 10 minutes in a large stock pot. put in the meat make sure each piece of meat it's cut open and simmer for one hour. pour on the lime juice and leave for 30 minutes. put the sugar in a pot and heat until caramelized. stir and pour on top of the meat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. combine 1 egg, melted oleo and cake mix with fork. pat into 13\"x9\" pan- grease bottom only. blend icing mix with cream cheese. (save 1\/2 cup of this mix). add 2 eggs to icing mix and beat 3-5 minutes. spread over cake mix. bake 30- 40 minutes. cool and ice with 1\/2 cup icing mix. cut into squares and serve.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°. mix butter, sugar, and vanilla (add food coloring if you want). work in flour and baking powder, if too dry add 1-2 tbsp milk. make balls of about 1 tbsp of dough. wrap around a few filling items, such as chocolate pieces or cherries. place cookies about 1-inch apart on an ungreased baking sheet. bake 12-15 minutes until set but not brown. for the icing: mix icing sugar, cream and vanilla until smooth. add food color if desired. dip the tops of the cookies into icing. decorate with colorful or chocolate sprinkles if desired.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixer bowl, cream together sugar and butter; beat in egg and vanilla. combine flour, cinnamon, baking powder and salt. add to butter mixture. blend well. cover and refrigerate 2 hours or till firm enough to roll into balls. shape dough into small balls about 3\/4-inch in diameter. roll in cinnamon sugar to coat. set cookies 1-inch apart on lightly greased cookie sheets. bake at 350° for 10 minutes or till the edges are lightly browned. cool slightly on pans, then remove to racks to cool completely.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. blend the white sugar and shortening until light. beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. mix until well blended. combine the flour, baking powder and salt. add the flour mixture to the shortening mixture. mix until combined (the dough will be sticky). drop spoonfuls of dough onto parchment paper lined baking sheets. bake for 8-10 minutes. let cookies cool on cooling rack. to make icing: combine the confectioner's sugar, water and lemon extract to taste. beat until smooth and make icing thick enough to spread on cooled cookies (add more sugar if needed).","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°f. lightly grease several cookie sheets. in a mixing bowl, cream together the butter, sugar, and lemon rind until pale and fluffy add the beaten egg and lemon juice a little at a time, beating well after each addition sift the flour and the baking powder into the creamed mixture and blend together. add the milk and mix to form a soft dough pour the dough onto a lightly floured surface and divide into 5 equal pieces roll each piece into a tube and shape into an\"s\" shape place on the prepared cookie sheet and bake for 15-20 minutes. let cool on a wire rack. heavily dust with confectioner's sugar.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat together the butter and sugar until light and creamy. sift in the dry ingredients and mix in the vanilla essence. make a large ball and place in the refrigerator in a plastic bag for one hour. roll into little balls (about 24). flatten slightly with a fork. bake for 15 minutes at 200°c. mix together the extra sugar and cinnamon and roll the hot cookies in this mixture. set aside to cool and store in an airtight container.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f; cream sugar, lemonade mix, corn syrup, and butter together until light and fluffy; add egg whites and blend at medium speed until smooth, scraping down bowl before and after adding egg white; stir flour and baking soda together to blend, then add to creamed mixture, mixing at medium speed. spray baking sheets with pan spray (or use a silpat liner); drop dough by tablespoonfuls. bake for 8-10 minutes or until they are browned on the bottom. remove to a wire rack and cool to room temperature.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small mixing bowl, cream butter and sugar together; beat in egg. in a separate bowl, combine flour, baking powder and salt. in another separate bowl, combine honey, yogurt, lemon peel and lemon extract. alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended. drop by tablespoonfuls, 2-inches apart onto greased baking sheets. bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks. for the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth. brush over the warm cookies and sprinkle with the grated lemon peel.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. combine all cookie ingredients in large bowl. beat at low speed, scraping bowl often, until well mixed. drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. bake for 6 to 8 minutes or until edged are lightly browned. meanwhile -- combine all glaze ingredients in small bowl; stir until smooth. frost warm cookies with glaze. sprinkle with grated lemon peel, if desired.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f. if using dark or nonstick pans, only preheat to 350°f. beat 1 1\/2 cups sugar, butter, vanilla and eggs in large bowl, with mixer on medium speed till creamy. stir in flour, cream of tartar, baking soda and salt. stir in cinnamon chips and pecans. mix 2 tbs sugar and the cinnamon in a small bowl. shape dough by 1\/4 cupfuls into balls. roll in sugar\/cinnamon mixture and then place balls 3 inches apart on ungreased cookie sheet--do not flatten. bake 13-17 minutes or until they appear \"set\" or light brown. immediately remove them from sheet to rack to cool completely.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f (180°c). cream together butter and sugar. mix in egg and molasses; blending well. mix flour, baking soda and cinnamon; add to creamed mixture, mixing well. drop by teaspoonfuls onto ungreased cookie sheet. bake for 10 to 12 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar together. add cinnamon, salt and vanilla. fold in flour, making a stiff dough. chill 1-2 hours. preheat oven to 350. mix together the 1 cup powdered sugar and 1 teaspoon cinnamon. form dough into 1 inch balls. roll the balls in the powdered sugar mixture. bake 15-20 minutes or until slightly browned.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cookie dough: combine yolks, sugar, cream cheese, butter and vanilla. beat until smooth. add flour, salt and baking powder to creamed mixture. blend well . drop dough by teaspoonful onto greased cookie sheets. bake at 350°f for 10 minutes. frosting: mix powdered sugar and butter; gradually add lemon juice until of frosting consistency. spread frosting over cooled cookies.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, baking powder and soda into large bowl. beat butter and sugar. gradually add dry ingredients and lemon juice to sugar mixture. chill dough 1 hour. on floured surface, roll half of dough to 1\/8-inch thickness. cut cookies out. place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes. glaze: mix sugar and lemon juice together. once cookies have cooled, top with glaze. let set before eating.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven 350 degrees. knead together flour, sugar, butter, half-half and almond extract until well mixed. shape about 2 tablespoons dough around a well drained maraschino cherry and roll into a ball. place onto ungreased sheets and. press down on each ball gently to flatten out bottoms. bake for about 15 minutes or until cookies are firm but not brown. transfer to racks to cool completely. to make glaze: in small bowl, mix all glaze ingredients together until smooth. dip cookies in glaze to coat and set on racks (over wax paper or parchment paper to catch drips) until dry, about 30 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat butter and brown sugar together until fluffy. add eggs and vanilla; mix well. combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. stir in chopped pecans. shape dough into two long rolls about 2 inches in diameter. wrap in wax paper and chill at least 4 hours. unwrap and cut into 1\/4 inch slices; place on lightly greased cookie sheets. bake in a 350 degree oven for 8 to 10 minutes. note: dough may be frozen up to 3 months. slice dough while thawing and bake as directed.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f (180 degrees c). cream together butter and sugar. mix in egg and molasses, blending well. mix flour, baking soda and cinnamon; add to creamed mixture, mixing well. drop by teaspoonfuls onto ungreased cookie sheet. bake for 10 to 12 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350 degrees. put the flour and lemon zest into a mixing bowl and rub in the soft butter. add the sugar and bring the whole mixture together to form a stiff dough. don not add any water, however tempting. roll out the dough to about 1\/2 cm thickness and cut into shapes with a cookie cutter. place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color. remove from the oven and cool on a wire rack.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. cream together butter and sugar. beat in egg. combine flour, salt, and baking soda in a small bowl and gradually add to butter mixture. mix in lemon extract, juice, and optional zest. stir in milk if needed. bake on baking sheets lightly coated with nonstick spray for 9-11 minutes (do not overbake). allow to cool on wire racks for about 5 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter, 10x sugar, and vanilla. add flour and salt (sifted together). shape dough into a round; if desired wrap dough around a nut, a raisin, a dried fruit piece, or an m and m. bake at 350 degrees for 12 minutes. when slightly cooled, dip 1\/2 cookie in colored 10x sugar made into a paste with a few drops and milk and choice of food coloring -- now dip in the flaked coconut and marvel at their beauty! yield: about 30 cookies.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cream the butter and sugar until smooth. add the flour, sour cream, baking soda and lemon extract and blend until smooth. divide dough in half and place each half on a piece of wax paper. roll each section into a 2 inch log and freeze until firm. remove 1 log at a time, slice dough into 1\/8 inch slices. place on ungreased cookie sheet. bake until edges are golden brown. remove from oven, cool for 1 minute, remove from pan and cool on rack. drizzle with icing if desired. for lemon icing: mix all ingredients until smooth. drizzle over cookies. let icing dry before storing.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 400°f combine all cookie ingredients in large bowl. beat at low speed, scraping bowl often, until well mixed. drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. bake for 6 to 8 minutes or until edges are lightly browned. meanwhile, combine all glaze ingredients in small bowl; stir until smooth. frost warm cookies with glaze. sprinkle with additional lemon peel, if desired.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in medium bowl whisk together flour, baking soda, salt, lemon zest. in large bowl, using electric mixer, beat butter and sugar til light and fluffy. add egg, vanilla and lemon juice. beat until combined. with mixer on low, beat in flour mixture. drop dough by heaping tbsps, 1\" apart onto 2 baking sheets. bake until edges are golden, 15-20 minutes, rotating baking sheets halfway through. let cool 2 minutes on sheets, then transfer to wire rack to cool completely. spread cookies with lemon glaze and let set, about 1 hour.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter with sugar. beat eggs with a fork. add eggs to creamed butter and sugar. mix dry ingredients together and add to butter mixture. chill well, for several hours or overnight. roll to a thin layer and cut out with shaped cookie cutters. bake at 350f for 15-20 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350ºf. bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half. add in 1\/2 cup butter and stir until melted. sift flour, baking powder and salt together in a bowl. cream remaining butter and sugar until light and fluffy. add egg and lemon butter. mix until pale, about 3 minutes. mix in vanilla. add in flour and mix well. form 1-1\/2\" balls and drop them onto cookie sheets lined with parchment paper. bake until lightly browned, 12-15 minutes. cool on rack and store in airtight container, (if they last that long!).","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. make crust: mix together first three ingredients with a fork until crumbly. press into an 8 inch square cake pan and bake for 20 minutes. do not brown. mix the rest of the ingredients with a mixer until well mixed. pour over the pre-baked crust. place in oven for an additional 30 minutes. remove from oven and sprinkle with powdered sugar. allow to cool completely before cutting.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. in a large bowl, beat butter until creamy. add powdered sugar and mix until light and fluffy. add lemon zest and vanilla extract, beat well. add flour and cornstarch and mix well until thoroughly combined. using your hands, roll cookie dough into 1-inch balls. place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks. once cool, spread lemon frosting onto cookies. in a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. stir until well mixed. additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. cream butter and sugar. mix in egg, vanilla, lemon zest and lemon juice. add sifted flour, salt, baking powder. form dough on in plastic wrap in a log 2-3\" in diameter. chill. remove from fridge and slice into 1\/4\" pieces. place on greased cookie sheets. bake at 400 degrees for 8 to 10 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cream the butter and sugar until smooth. add the flour, sour cream, baking soda and lemon extract. blend until smooth. divide dough in half and place each half on a piece of wax paper. roll each section into a 2-inch log and freeze until firm. remove 1 log at a time and slice dough into 1\/8 inch slices. place on ungreased cookie sheet and bake until edges are golden brown (8-12 minutes, depending on your oven). cool one minute and then remove to cooling rack to cool completely. for icing: mix all ingredients until smooth. drizzle over cookies. let icing dry before storing.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter add white sugar and blend it with hand mixer for few minutes. when butter colds a little, add whole egg and continue to mix for additional 3-4 minutes. than add flour, lemon juice, lemon grated rind, baking powder and salt. make a dough (you may add additional flour \u2013 it depends how much lemon juice you\u2019ve got from lemons), and when is not sticky any more, put it in refrigerator for at least 2 hours. heat the oven to 180°c thin the dough to 0,5 cm and make different shapes with mould. cover with a little brown sugar and bake 10-12 minutes.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in food processor; thoroughly grind cookies. mix room temperature cream cheese with cookies crumbs. roll into 1 in balls, place on wax paper and refrigerate for about 10 minute. meanwhile, melt almond bark on double boiler or in microwave (reserving a few chunks for decorating purposes) once bark is melted, roll cookie balls until coated and place on wax paper. melt remaining pieces of bark, mix in four to five drops of the yellow food coloring. use a spoon or other utensil to create decorative yellow stripes across the top of the cookie balls. keep refrigerated until ready to serve!","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease the baking tray with a smidge of butter. sift the flour and ground cinnamon into a bowl. cut the butter into smallish pieces and add it to the flour and cinnamon. rub the mixture with your fingers until it looks crumbly. add the sugar and milk and knead the mixture into a soft ball. wrap the dough in cling film and put in fridge for 15 minutes. put the dough onto a floured surface and roll it out. use the cookie cutters to cut them into different shapes. bake the cookies for 10-15 mins until they are golden brown. leave to cool for about 20 minutes. sprinkle the cinnamon on top. enjoy! :d.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f mix together flour, baking soda, baking powder and salt. set aside. beat together the butter and sugar until creamy. add lemon zest, egg, vanilla and lemon juice. mix until combined. slowly blend in the dry ingredients. form into one tablespoon balls and roll in sugar. place dough balls onto cookie sheet about 2 inches apart. bake for 8-10 minutes or until cookies are lightly golden brown. let cookies cool on cookie sheet before removing.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, cream butter and confectioners' sugar until light and fluffy. beat in the lemon juice, peel, and vanilla. gradually add flour and mix well. shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. coat the bottom of a glass with cooking spray and dip in sugar. flatten cookies with glass, redipping in sugar as needed. bake at 325 for 11 to 13 minutes or until edges are lightly browned. remove to wire racks to cool. drizzle with melted vanilla chips.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350*f. lightly grease or line one baking sheet with parchment paper. combine the flour, baking soda, cinnamon, allspice and salt. cream the butter with the sugar. beat in the egg and persimmons. add the flour mixture and mix until combined. stir in the chopped nuts and raisins. drop by teaspoonfuls, 2 inches apart onto the prepared baking sheet. bake for 12-15 minutes. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.","target":"heat oven to 350°f. mix cake mix (dry), oil, and eggs in a large bowl with spoon until dough forms. drop dough by teaspoonfuls onto lightly greased cookie sheet. bake at 350° for 8 minutes or until set. remove from cookie sheet to wire rack to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"grease and flour 12 cup fluted tube pan. in small bowl, mix first 4 ingredients. in large bowl with mixer at low speed, beat together cake mix, eggs, real mayonnaise and water just until blended. increase speed to medium, beat 2 minutes. stir in nut mixture. pour in prepared pan, bake at 350 for 50 minutes or until cake tester inserted in center comes out clean. cool in pan 15 minutes. remove. cool on rack. if desired, dust with confectioners sugar. makes 12 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"foil and spray 8x8 dish. layer with graham crackers. in double boiler melt, chocolate chips, icing sugar, margarine and slightly beaten egg. cook until smooth. cool slightly but not too much; you want the marshmallows to melt a tad. pour over the crackers and smooth out. cool for 3 hours in fridge. cut into bite size pieces and store in covered tupperware in fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.","target":"heat oven to 350°f grease 9-inch square baking pan. stir together chocolate chips, marshmallows, and graham crackers; set aside. place butter in large microwave-safe bowl. microwave at high for 1 - 1 1\/2 minutes or until melted. add sugar, vanilla and eggs; beat with spoon until well blended. add flour, cocoa, baking powder and salt; stir until well blended. spread batter into pan. bake 22 minutes. sprinkle chocolate chip mixture over top. continue baking 5 minutes or until marshmallows have softened and puffed slightly. cool completely in pan on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash or break the tofu by hand into small pieces; drain in colander. heat oil or margarine in a skillet and cook the tofu for 2 minutes. drain water from tofu and place tofu back into the skillet. add the cheese, tofumate eggless salad (optional), and a few drops of yellow food color. cook until cheese is melted, stirring occasionally. sprinkle salt and pepper to taste.","target":"dice onion finely. dice tomato into small pieces. fry onion in oil until it brown. (not all onions will brown, however, so be careful not to burn it!). add ginger-garlic paste and tomato and fry for about 30 seconds. add eggs and salt. turn down heat to low. scramble the eggs by stirring until desired consistency is achieved. enjoy while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice the tomato half in half again and remove the seeds and the goop surrounding them. dice tomato. melt butter in a large frying pan over medium heat, add onions and ginger garlic paste. after 10 seconds add tomato and turmeric. after 30 seconds add eggs, cook until half the eggs are cooked, should resemble a soup (stirring constantly). add remaining ingredients (if you don't have amul cheese do not try to substitute it, it's flavor is very unique). cook until eggs reach desired consistency.","target":"dice onion finely. dice tomato into small pieces. fry onion in oil until it brown. (not all onions will brown, however, so be careful not to burn it!). add ginger-garlic paste and tomato and fry for about 30 seconds. add eggs and salt. turn down heat to low. scramble the eggs by stirring until desired consistency is achieved. enjoy while hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix rissole ingredients together, using 1 1\/2 t soup mix. form patties and cook rissoles in pan. remove from pan and set aside. put water and remaining soup mix in pan to remove sediment from pan. add sherry. simmer until thick. add sour cream. to freeze: form and flash freeze uncooked patties. label and put in a ziploc bag. to cook: thaw and continue on with the recipe as written.","target":"boil and mash potatoes. set aside to cool (not cold). cut up corned beef and add to potatoes. add rest of ingredients (except 2 additional beaten eggs). mix thoroughly. roll into rissoles or shape of croquettes. dip into beaten egg and roll in more bread crumbs. fry in deep fat until golden brown. these may be heated in oven on tray if not used at once. size of the tin of corned beef can also be changed to suit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine cream cheese and sour cream in a small bowl of an elelctric mixer, beat until combined. stir in cheese, cucumber, capiscum and chives. spoon cheese mixture into a piping bag fitted with a 1 1\/2 cm tube. roll a salami slice into a come shape, pipe cheese mixture into the cone, secure with a toothpick. repeat with the remaining salami slices and cheese mixture, cover, refrigerate for aobut 2 hours or until filling is firm.","target":"mix all spices together. day 1: mix spices and meat well; cover and refrigerate 24 hours. day 2: mix well, cover and refrigerate 24 hours. day 3: mix well; shape into loaves, cover and refrigerate 24 hours. day 4: place on wire racks on a cookie sheet. bake in oven at 180 degrees for 4 to 6 hours, or until done. note: do not substitute table salt for the tender quick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all of the ingredients in order. add 1\/2 t. cinnamon to batter. pour into greased tube pan. bake approx 1 hour, 15 minutes at 350. frosting: beat 1-2 lrg bricks of cream cheese with at least 1-1\/2 celsius powdered sugar til smooth and thick for frosting.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in small sauce pan cook poppy seed with honey and 1\/4 cup water for 5-7 minutes. cool. cream butter\/margarine and sugar until light and fluffy. add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. blend in sour cream and vanilla. sift together flour, baking soda, baking powder, and salt. gradually add poppy seed mixture to dry mixture, beating well. beat egg whites until stiff and fold into batter. pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. bake at 350 degrees for 1 hour and 15 minutes. cool in pan for 5 minutes. remove from pan and cool on a wire rack.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: lightly coat an 8-inch baking pan with nonstick cooking spray (nonfat) and flour. combine first 6 ingredients in a bowl. combine remaining ingredients in another bowl and add to flour mixture until blended. pour batter into pan and bake at 350 degrees for 35 minutes. remove from pan to cool on a wire rack.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: soak poppy seed in the milk overnite combine the cake mix, pudding mix, eggs, oil and water. beat well 3 minutes. beat in the poppy seeds and milk mixture. beat again to blend. mix cocoa, cinnamon, and sugar together. grease and flour if you pan isn't non stick, a bundt pan. layer cake batter alternately with the cocoa mixture, not blending together, layer as a marbling effect. ending with the batter on top. bake 350 degrees oven for 1 hour. until tester comes away clean. while still warm mix the remaining lemon juice and granulated sugar, well and pour over the top of the cake forming a glaze. allow to cool completely.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine eggs, oil, sour cream, vanilla, and sugar. combine the flour, baking powder, and baking soda. add to the first mixture, mixing until combined. then add the poppy seeds,stir the batter to evenly distribute poppy seeds. bake either in 2 greased loaf pans, or a greased bundt pan. bake at 350 until a toothpick inserted in the center comes out clean. cool for 10 minutes, then invert onto wire rack.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. spray two loaf pans with cooking spray. mix the first ten ingredients together until smooth. bake 1 hour and 15 minutes or until a toothpick comes out clean. mix glaze ingredients together. poke holes in loaves with toothpick and drizzle glaze over while cakes are still hot from the oven.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan. combine poppy seeds and milk in medium bowl. stand for 1 hour. add butter, essence, sugar, eggs and sifted flour to poppy seed mixture. beat on low speed with electric mixer until combined. then beat mix on medium speed for about three minutes (until a pale colour). pour into prepared pan. bake in moderate oven (180c) for approximately 1 hour (until middle is cooked). stand for five minutes before turning onto a wire rack. (english to american flour translations). cake and pastry flour = soft flour all-purpose flour = plain flour bread flour = strong flour, hard flour self-rising flour = self-raising flour whole-wheat flour = wholemeal flour.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 170*c. grease and line 22 cm round cake pan. cream butter, sugar and orange zest until pale. add eggs one at a time, mixing well. sift flour and baking powder and add to butter mixture, mix to combine. fold in poppy seeds and milk. spread into prepared baking pan. bake 45 minutes or until skewer comes out clean. cool 5 minutes before turning out. dust with icing sugar to serve.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix and blend all ingredients 2 minutes. bake in a greased and floured bundt pan or 2 large loaf pans. bake 40-50 minutes at 325°f (chef note: i discovered it took somewhat longer to bake. guess it depends on oven.). for glaze: in small saucepan over medium heat, stir glaze ingredients together until sugar is melted. pour over cake.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven at 200°celcius. mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed. grind some lemon peel into the dough. butter the baking tray (any form will do but i like to have it in a long one or a gugelhupf one) and put the dough mixture in it. bake the cake for about 45 minutes. check on a needle if it is ready. you can also use orange marmalade--that works great as well. if you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease 2 9 inch cake pans or 1 tube\/bundt pan. in large mixing bowl, add cake mix, eggs, oil, pudding, and water. blend on low speed until moistened. then add almond extract, both cream sherrys and poppy seeds, mix on medium speed for 2 minutes. pour batter in prepared pan and bake immediatley. 2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes. cool in pan on rack and then remove. frost with your favorite cream cheese frosting or just a plain powdered sugar glaze. note: an 18.25 oz pkg. cake mix has 4 cups of mix. we suggest with the left over cup of mix you dust your cake pans or make a struesel topping. (for another dessert).","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove baking pan from large (1-1\/2- to 2-lb\/750 g to i kg) bread machine. add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using). sprinkle yeast over top, making sure it does not touch liquid. according to manufacturer's instructions, choose basic or regular\/light setting. when baked, immediately remove pan from machine; shake loaf from pan. let cool completely on rack.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare a bunt pan by covering the inside with room temperature butter and coat with sugar. mix all ingredients together and beat well. bake at 350°f for 35-45 minute (do not overcook as it dries out quickly). let cool for 10-15 minutes and then invert onto a plate. cool completely.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 170°c line muffin tin with paper cases. melt butter and orange marmalade in microwave. in large mixing bowl mix flour, poppy seeds, sugar, orange zest. in medium bowl whisk milk, eggs pour into flour mix. add melted butter-marmalade. stir with spoon until just combined. do not over mix - batter should still be lumpy. divide the mixture evenly into muffin tray. fill 3\/4 full. place 1\/2 slice of fresh orange on the top. bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean. leave them to cool brush with melted orange marmalade.","target":"preheat oven to 350 degrees (325 degrees if using colored bundt pan). grease and flour pan (use solid shortening). combine all ingredients in large bowl. beat 2 minutes at highest speed. pour into prepared pan. bake 50 to 60 minutes or until toothpick inserted comes out clean. cool upright in pan for 45 minutes. invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover the chicken breasts with chicken seasoning then cook the chicken breasts in the oven at 180c for about 20 mins, turning over when necessary. heat pan and oil, add mushrooms and saute until cooked. add cream and simmer for 5 mins. add the cornflour and water to make the sauce a saucy consistency. in the baking dish with the chicken, layer the onion and avocado, cover with half the cream mixture then layer cheese. repeat the layers again(except the chicken obviously). make sure plenty of cheese is on the top. cook for twenty minutes at 180 c. note: you can easily adjust the layers into vegetables you like more, or have more or less of the amounts. the only real unyielding element is enough chicken for everyone.","target":"in a skillet over medium heat, melt shortening; brown mushrooms. add flour to mushrooms and stir until blended, then slowly stir in the stock. turn heat to low and cook, stirring constantly, until thick. add chicken, sherry, salt and cayenne to skillet and stir well to combine; cook until chicken is hot. add a small amount of the hot sauce to the egg yolks, which you should have in a small bowl, to temper the egg yolks so they won't curdle when they hit the hot sauce. when tempered, stir egg yolks into chicken mixture and cook, stirring constantly, for about 3 minutes. remove from heat, stir in pimiento strips, and serve over rice or hot biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover the chicken breasts with chicken seasoning then cook the chicken breasts in the oven at 180c for about 20 mins, turning over when necessary. heat pan and oil, add mushrooms and saute until cooked. add cream and simmer for 5 mins. add the cornflour and water to make the sauce a saucy consistency. in the baking dish with the chicken, layer the onion and avocado, cover with half the cream mixture then layer cheese. repeat the layers again(except the chicken obviously). make sure plenty of cheese is on the top. cook for twenty minutes at 180 c. note: you can easily adjust the layers into vegetables you like more, or have more or less of the amounts. the only real unyielding element is enough chicken for everyone.","target":"salsa: mix the following ingredients together tomatoes, 2 tablespoons olive oil shallots, lime juice, garlic, jalapeno, and sugar. season with salt and fresh ground black pepper. this is best if it is made the day before and left in the refrigerator overnight. chicken: season each chicken breast liberally with the taco seasoning. dip each breast in the egg wash and then coat with the crushed nacho chips. heat a heavy bottom pan to medium heat and sear each chicken breast on both sides until the coating is golden brown. place the chicken in an oven at 350 degrees fahrenheit for 10 - 12 minutes.serve with the above salsa recipe, sour cream, and rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover the chicken breasts with chicken seasoning then cook the chicken breasts in the oven at 180c for about 20 mins, turning over when necessary. heat pan and oil, add mushrooms and saute until cooked. add cream and simmer for 5 mins. add the cornflour and water to make the sauce a saucy consistency. in the baking dish with the chicken, layer the onion and avocado, cover with half the cream mixture then layer cheese. repeat the layers again(except the chicken obviously). make sure plenty of cheese is on the top. cook for twenty minutes at 180 c. note: you can easily adjust the layers into vegetables you like more, or have more or less of the amounts. the only real unyielding element is enough chicken for everyone.","target":"season chicken parts with salt and pepper and set aside. in a sauce pan, heat vegetable oil and brown chicken parts. once chicken parts are browned, add tomato puree and the coke together. add potato slices, reduce heat to low and cover saucepan. after 10 minutes add the jalapeño peppers and jalapeño juice and continue cooking for another 10 minutes. serve with spanish rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover the chicken breasts with chicken seasoning then cook the chicken breasts in the oven at 180c for about 20 mins, turning over when necessary. heat pan and oil, add mushrooms and saute until cooked. add cream and simmer for 5 mins. add the cornflour and water to make the sauce a saucy consistency. in the baking dish with the chicken, layer the onion and avocado, cover with half the cream mixture then layer cheese. repeat the layers again(except the chicken obviously). make sure plenty of cheese is on the top. cook for twenty minutes at 180 c. note: you can easily adjust the layers into vegetables you like more, or have more or less of the amounts. the only real unyielding element is enough chicken for everyone.","target":"1. mix all spices (except wine) in a shallow dish. 2. wash chicken, pat dry. 3. dip chicken in spice mix (both sides) and set aside. 4. save remaining spice mix. 5. heat large skillet with 1 tbsp of margarine over medium heat. 6. brown 3 chicken breasts for 1 minute on each side. add butter, brown the other 3 chicken breasts. 7. place partially cooked chicken in 13x9 glass pan. 8. dump remaining spice mix and one 750ml bottle of wine into skillet. 9. cook over medium, stirring constantly, until mix turns into a gravy. 10. pour cooked gravy over chicken. 11. bake at 350 for 45 minutes. 12. serve over wild rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f (180c). combine flour, sugar, baking powder, butter, egg whites, and vanilla. mix well. press onto bottom of 10 inch springform pan. layer blueberries on base. in large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. mix until smooth. pour over blueberries. bake 60-70 minutes or until cake is firm and golden.","target":"mix above ingredients and beat three minutes. bake 50 minutes at 350 in a greased and floured tube pan. remove from pan. while still warm, frost with the glaze. to make the glaze just mix powdered sugar and the lemon juice together and pour over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 f (180c). combine flour, sugar, baking powder, butter, egg whites, and vanilla. mix well. press onto bottom of 10 inch springform pan. layer blueberries on base. in large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. mix until smooth. pour over blueberries. bake 60-70 minutes or until cake is firm and golden.","target":"bake cake mix according to directions, using a 9 x 13\" glass pan. cool completely. prepare pudding mix according to directions. with a large fork, prick the top of the cake all over the surface, going all the way to the bottom. spread the pineapple and juice all over the top and allow to seep inches. spread the prepared instant pudding on top of the pineapple. spread the cool whip completely over the top, and sprinkle with crushed nuts. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.","target":"heat oils in a skillet. add livers. saute until brown, but still a little pink inside. add the onion and garlic. saute 1 minute. remove from heat. stir in the salt, pepper, sugar and sake. let cool. puree. cover. chill at least 1 hour. serve with crakers or bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.","target":"saute chicken livers and onions in melted margarine until livers are cooked through and onions are soft. season with salt and pepper. while cooking livers, hard-boil two eggs. pour liver\/onion\/margarine mixture into blender. add wine and two hard-cooked eggs, discarding yolks, into blender. blend until smoothe. place in serving dish and chill at least an hour. mixture will be very creamy. recipe can be doubled, but do not double salt and pepper. preparation time does not include chilling time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt. heat until the chocolate is melted in the double boiler or microwave. let cool for 2 minutes. rapidly beat the egg yolks into the chocolate mixture one at a time. beat in the extract, zest, and liqueur. in a clean bowl with clean beaters whip the egg whites until soft peaks form. gently but thoroughly fold in the chocolate mixture. pour into a large serving dish or individual bowls or glasses. refrigerate overnight. garnish with the chocolate curls and orange rind twists before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"preheat oven to 375 degrees. grease and flour two 8 x 1 1\/2 inch round layer pans. prepare, bake and cool cake as directed on package. melt chocolate with water over simmering water. cool slightly. beat egg whites in large bowl until stiff, not dry, peaks form. beat egg yolks in large bowl until thick (about 3 minutes); beat in chocolate and vanilla extract. fold in beaten egg whites. chill in refrigerator for 30 minutes. cut each cooled cake layer in 8 wedges and arrange wedges in 9 inch round layer pan so wedges are separated. pour one half of mousse over cake in each pan and gently spread to fill spaces between wedges. refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"melt margarine in saucepan and add cocoa powder and water. blend and let cool slightly. beat egg yolks in a bowl. add chocolate mixture. in a seperate bowl. beat eggs whites until stiff, add sugar and beat again. fold 1\/4 of the egg whites into chocolate mixture. add remaining egg whites a little at a time, blend gently. pour into 9 inch glass bowl and refrigerate for a minimum 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"combine watr and 2 tb sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. remove from heat, add chocolate, and cover. let mixture stand 5 mintues or until chocolate melts. cool. beat egg whites (at room temperature) until foamy. add cream of tartar and 2 tb sugar, 1 tb at a time, beating until stiff peaks form. set aside. add egg yolks to chocolate mixture; beat until smooth. stir in amaretto. fold abotu 1\/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. spoon mousse into 2 dessert dishes and chill. to serve, garnish each serving with an almond slice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"in a large microwave bowl, combine the pumpkin, marshmallows and chips. microwave, unovered, on high for 1-1\/2 minutes; stir. microwave 30-45 seconds longers until marshamallows have melted and mixture is smooth. stir every 15 seconds. cool to room temperature, stirring occasionally. set aside 1 tablespoon of whipped topping. fold remaining topping into pumpkin mixture. spoon into crust. garnish with reserved topping and miniature chips, if desired. refrigerate for at least 2 hours before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"melt chocolate in a pan over hot water. reserve it. beat eggs yolk until lighter and fluffy. add, little by little, the melted chocolate to the eggs yolk. mix well. add the port wine. reserve it. beat eggs white until hard peaks. add suggar to it and mix well. add chocolate mixture to the eggs white and suggar. mix it by hand and smoothly. put it in a bowl and refrigerate it. make it one day ahead. decorate as you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) stir until chocolate melts and is smooth. set aside to cool. use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. add the egg yolks, 1 at a time, beating well after each addition until combined. add the chocolate and beat until combined. gradually add the oil and cointreau, beating until well combined. spoon the chocolate mixture into serving cups, cover and place in the fridge for 4 hours or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"create a snow with the egg whites in a mixer. melt chocolate chips and combine with yolks, sugar, wine, and water. mix well. fold the snow into the chocolate mixture. whip the rich's whip until it is smooth and thick. fold into the mousse mixture. add to pie crust and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"1melt margarine in saucepan and add cocoa powder and water. 2blend and let cool slightly. 3beat egg yolks in a bowl. 4add chocolate mixture. 5in a seperate bowl. 6beat eggs whites until stiff, add sugar and beat again. 7fold 1\/4 of the egg whites into chocolate mixture. 8add remaining egg whites a little at a time, blend gently. 9pour into 9 inch glass bowl and refrigerate for a minimum 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"1. in your mixing bowl start with your rich whip mix until fluffy. 2. gradually add your eggs don't over mix. 3. gradually add your pudding until fully mixed. 4. add your alcohol and coffee. 5. spoon into cups and serve chilled with shredded something on top!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dissolve coffee creamer in hot water and mix until all is dissolved. in a mixing bowl put yogurt, cocoa, equal and vanilla. beat at medium speed with a mixer for 40 seconds. add coffee creamer\/water mix. beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. place in refrigerator and chill for several hours. serve with a sprig of mint.","target":"in a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt. in another bowl, combine applesauce, egg, oil, and almond extract. beat to blend, then add flour mixture and stir until evenly moistened. stir in chocolate chips. spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1\/2 to 2 3\/4 inches wide). bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes. cool muffins in pan about 5 minutes, then turn out onto racks. serve warm or cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"in a dutch oven or large kettle, brown ground beef. drain. add potatoes, onion and tomato sauce. stir in water, salt, pepper, and hot pepper sauce; bring to a boil. reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour. if your broth boils down too much you may need to add extra water. remove and cut the meat into chunks after your rich broth is made. add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth. cook until veggies are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"peel and chop onion and bacon and place in frying pan. cook until bacon is medium done and onions are translucent and golden. drain fat, set aside. peel and chop carrots and potatoes and place in large stock pot. add onions and bacon. just cover with warm water. add 2 boullion (broken up) and a 3rd if necessary. salt and pepper to taste. boil until dead. you can not over cook this, you actually want it mushy. halfway through add italian seasoning. allow to cool completely. either using a blender or food processer puree the soup. reheat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"place ingredients in a large bowl and toss,shake, and stir to mix well. place in a suitable mix container (or containers). you can make individual servings by placing 1\/2 cup potato soup mix in seperate containers. be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl. to make soup (to put on a card): place 1\/2 cup potato soup mix into a mug or bowl. add 1 cup boiling water. stir well. let stand 3 minutes until thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"cook the sausage and onion in a large dutch oven for 5 minutes, stirring frequently; drain well. add the tomatoes, beef stock, bay leaf, and thyme. bring to a boil; cover, reduce heat and simmer for 15 minutes. stir in the potatoes, celery, carrots, burgundy, and celery leaves. simmer for 20 minutes. add the cabbage, and simmer an additional 20 minutes. remove and discard the bay leaf. stir in the lemon juice and salt and pepper to taste. (depending on the sausage you choose, you may not need much salt). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"brown ground beef. (i use 90\/10 for soup). add onions, peppers and all seasonings. sauté until onions are translucent. add potatoes, tomato sauce, beefy onion soup mix and paste with enough water to make sure all ingredients are covered well. simmer until potatoes are soft and soup has thickened. approx 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. add salt. cover and simmer for about 20 minutes. mash the potatoes into the broth. **but make it a small chunky bits** add the rest of the ingredients and simmer for 5 minutes more. serve with a loaf of french bread. we like to take the bread and dip it into the soup. we also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.","target":"heat the oil in a large dutch oven over med-high heat. saute half of the onions, the garlic, and celery until the onions are soft and translucent. add the remaining half of the onions, the potatoes, salt, pepper, basil, and poultry seasoning to the dutch oven. add the chicken broth and bring to a boil. decrease the heat and simmer for 30 minutes, until the potatoes are tender. melt the butter in a medium sauté pan over med-high heat. add the mushrooms and cook until soft and beginning to brown. add the mushrooms to the soup. simmer for 15 minutes and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix sugar and water in a saucepan. stir constantly over medium heat until sugar is dissolved. remove from heat, add evaporated milk and almond extract and let cool. chill until serving time. combine milk mixture and lemon-lime drink in punch bowl just before serving. add and stir ice cream, to break ice cream up into small pieces.","target":"in a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water. stir in pineapple juice and cold water. cover and freeze overnight. remove from the freezer 2 hours before serving. place in a punch bowl, stir in ginger ale just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"preheat oven to 325 degrees f. sift flour, spices, salt and baking soda together. in another bowl cream together shortening, sugar, molasses and eggs. alternately stir flour mixture into shortening mixture. stir in water and raisins. drop by tablespoon 2 inches apart onto greased cookie sheet. bake for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"cream together shortening and brown sugar. stir in egg and molasses and mix well. fold in dry ingredients and stir. cover and chill till firm (1-2 hours). preheat oven to 350°. roll dough into small balls and roll in white sugar. place on lightly greased cookie sheet. bake at 350° for 9-10 minutes. leave on sheet one minute until set. i changed the amount of salt in here. my original recipe calls for 1 tsp of salt but that may be too much for some. a few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. i think 1\/2 tsp can be used with no alterations to the recipe. i will leave it up to you either way you still win !"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"sift all dry ingredients to gether except oats. melt crisco and let cool. add egg, molasses, combine well with the melted shortening. add all dry ingredients, mix well. add oats. mix well. roll into balls and flatten with a sugared glass bottom. bake 350 degrees f. bake 10- 11 minutes for chewy cookies bake 12- 13 minutes for hard crisp cookies. watch cookies as they will change quickly the las t few minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"preheat oven to 375°f. spray cookie sheets with cooking spray. melt shortening in small saucepan over low heat. pour melted shortening in large bowl and let stand until cool. mix in 1 cup of sugar, molasses and egg. combine dry ingredients (flour-nutmeg) together. stir into shortening\/sugar mixture. cover and refrigerate dough for at least 10 minutes. pour additional sugar (about 1\/4 cup) in bowl. shape dough into 1-inch balls and roll in sugar to coat. place cookies on prepared cookie sheets, 2 inches apart. bake cookies 8-10 minutes or until barely set (will finish setting as they cool). transfer cookies to wire rack to finish cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"preheat oven to 400f. grease cookie sheets. in large bowl with mixer at medium speed, beat all ingredients except raisins until well blended. drop mixture by rounded teaspoonfuls, at least 2 inches apart, onto cookie sheets. place 3 to 5 raisins on top of each cookie, if desired. bake 8 minutes or until top of cookie springs back when lightly pressed with finger. remove cookies from cookie sheet and place on wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"mix all ingredients and chill over night. if you need to chill it less, make sure it is cold all the way through. roll out dough and use cookie cutters to make shapes. i have made it by forming balls and flattening them but you need to flatten them with a glass or plate. they expand very little during baking and need to be at least a 1\/4 inch thick. you can roll out remaining dough as many times as it takes to use it all. bake for 10 minutes at 350 degrees. i would check them at 8 minutes if you have a hot oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"in a saucepan, bring molasses to a boil. add baking soda and vinegar. blend well and let cool. add shortening, brown sugar, egg and dry ingredients sifted together. roll into a log in wax paper and chill for at least 5-6 hours. remove from refrigerator, and slice thinly. place on cookie sheets and bake in a preheated 350 degree oven for 6-9 minutes or just until done. ***note: baking time may vary based on how thick\/thin you rolled the log and how thinly you sliced your cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"cream together bacon fat and sugar. add hot water, molasses, baking soda, cinnamon and salt. stir flour in 1 cup at a time until all is thoroughly blended. chill dough at least 1 hour. flour rolling surface. roll chilled dough to 1\/2\" thick. cut with large round cookie cutter or juice glass. grease foil-covered cookie sheets. bake at 275 for 10 minutes. mix powdered sugar with small amount of water until spreading consistency is reached. frost cookies with glaze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"preheat oven to 375. grease baking sheets. sift together flour, soda, salt, ginger and cinnamon. cream together shortening and sugar until fluffy. add molasses and egg and beat well. add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly. drop by tablespoons 2 inches apart on baking sheets. sprinkle with sugar if desired. bake in moderate (350) oven 12 to 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"allow shortening to cool. add sugar, molasses and egg to shortening. beat well. sift together flour, ginger, cinnamon, salt, baking soda, and cloves. add dry ingredients to the wet ingredients. mix and chill. form in bolls and roll in couse sugar. bake at 375degrees for 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"in a bowl, cream the shortening with sugar. add molasses, egg, vinegar and water until combined. add 1 cup of flour to the molasses and mix until blended. then combine the remaining flour with all the dry ingredients and add to molasses mixture. using a tablespoon, drop onto a greased cookie sheet. bake 10-12 minutes at 180c (350f)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"melt shortening in a three or four-quart saucepan over low heat. remove melted shortening from heat; allow to cool. add sugar, molasses and egg; beat well. sift together flour, soda, cloves, ginger, cinnamon and salt; add these to first mixture. mix well and chill thoroughly. form into one-inch balls. roll in granulated sugar and place on greased cookie sheets two inches apart. bake in moderately hot oven, 375 degrees f. for eight minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"cream the shorting and sugar together in a large bowl. add molasses and the egg and mix well. in a separate bowl mix together the flour, baking soda, salt, cinnamon, cloves, and ginger. slowly add the dry ingredient mixture to the wet a little at a time until well blended. chill over night in the refrigerator. form into 1 1\/2 inch balls and roll in sugar. place on a cookie sheet and bake for 8 to 10 minutes at 375 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"cream sugar, and shortening in a bowl. add eggs and molasses. in another bowl mix dry ingredients together and mix with the wet ingredients. refrigerate overnight. pre-heat oven to 350. roll into 2 inch balls and roll into sugar. place on a greased cookie sheet and bake for 12-15 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f (190 degrees c). cream butter or margarine and gradually blend in sugar until light and fluffy. beat in egg and molasses. add sour cream alternately with sifted dry ingredients. (may substitute 3\/4 cup undiluted evaporated milk with 3\/4 tablespoon vinegar for the sour cream.) drop by teaspoonfuls on ungreased cookie sheet. bake 10 to 12 minutes at 375 degrees. cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar.","target":"cream together shortening and brown sugar. stir in egg, molasses, and vanilla and mix well. fold in dry ingredients and stir. cover and chill till firm (1-2 hours). preheat oven to 350°. roll dough into small balls and roll in white sugar. place on lightly greased cookie sheet. bake at 350° for 9-10 minutes. leave on sheet one minute until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 300 degrees f (150 degrees c). grease and line with parchment paper one 9x5 inch loaf pan. cream butter or margarine and sugar together until light and fluffy. add beaten eggs and orange juice and mix well. sift flour and baking powder. reserve 1\/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). add flour mixture to batter and blend. add floured raisins and cherries to dough and mix until just combined. pour batter into prepared pan. bake at 300 degrees f (150 degrees c) for 2-1\/2 hours. don't serve until several days old. wrap the cake in plastic wrap or foil and store in a sealed tin.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. grease and flour a 9 x 13 pan. cream shortening and sugar. add cherry juice and milk and mix well. add flour and baking powder and mix well. add cherries and nuts and mix well. fold in egg whites last. bake for 45 minutes or so. cool and frost.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set oven to 350 degrees. grease a 9\" x 13\" baking pan. in a bowl, mix together the first 5 ingredients. cut in the cold butter with a pastry blender until crumbly. press mixture into the prepared baking pan. bake for 8-9 minutes (don't overbake); remove and cool. lower the oven temperature to 325 degrees. in a bowl, combine all topping ingredients; mix well. spread topping over the cooled base. sprinkle with pecan halves over top. return to oven; bake for 30 minutes longer. cool, cut into squares.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients together and set aside. cream together butter and sugar, add eggs, vanilla, almond and lemon flavoring and continue to beat. add dry ingredients and warm milk a little at a time till well mixed. add the glazed cherries. bake at 325 for 1 hour or until done.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream first 2 ingredients then beat in egg. mix vanilla, lemon peel and milk into the creamed mixture. mix flour, baking powder, soda and salt and add to wet mix. stir in the raisins and walnuts. roll into balls then in crushed corn flakes. put half a cherry on top of each cookie, pushing down a bit. bake 10-15 minutes in 350 oven.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. combine first three ingredients in a saucepan and heat. do not boil. mix rest of ingredients well with electric mixer or stir well. pour batter into greased and floured 9x13 baking pan. pour heated cherry mixture over the batter. do not mix. bake 350 for about 20 minutes or until lightly brown. serve warm with vanilla ice cream on top (optional).","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream together butter and brown sugar. add egg yolk and mix well. add flour gradually, knead with hands until dough is soft and smooth. form small balls and place on oiled pan. put 1\/2 cherry in center of each, slightly squashing each ball of dough. bake at 400f 12 to 15 minutes.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugar until smooth and fluffy. add eggs one at a time, beating well after each addition. add baking soda to sour milk and add to butter mixture, still beating. remove from mixer. stir in spices and cherries with a spoon or spatula. add flour and mix well. pour into 13x9\" pan and bake at 350f for 35-40 minute.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again. add the cherries and mix well. put into a greased bread pan. 350 oven for 60-70 minutes still a tester comes out clean. remove from pan and let cool. store at least 8 hours before slicing. note: to substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. this is what i use usually.","target":"mix sugar, eggs, flour, baking powder, salt and vanilla. put cherries, dates and pineapple through food grinder on coarse. add ground fruit to sugar mixture; also add pecans and coconut. you will have to use your hands to mix. grease and flour angel food cake pan. place mixture evenly in bottom and cover with waxed paper, then brown paper. tie with string to close. bake at 350 degrees for one hour. when cool, pour sherry over and sit until christmas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together crushed cookies and melted butter. press 2\/3 into bottom of oblong pan to make a crust. layer ice cream on top of crust. cover with chocolate topping. sprinkle peanuts on top of chocolate. add the rest of the cookie mixture on top. spread cool whip on top of cookies. freeze 2 hours and serve.","target":"beat egg whites with pinch of salt to a soft peak. gradually add sugar until stiff. fold in cookies, pecans and vanilla. spread into greased pie pan. bake at 350 degrees for 35 minutes, cool in refrigerator. spread cool whip over top and add a few cookie crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: crush cookies and sprinkle a few on the bottom of a glass pie plate (or cake pan). whip cream. in another bowl mix egg yolks and vanilla. slowly add egg yolk mixture to whipped cream. combine with crushed oreos. pour over cookie (crumbs) in pie plate. freeze. remove about 20 minutes before serving. cooking time is freezing time.","target":"beat egg whites with pinch of salt to a soft peak. gradually add sugar until stiff. fold in cookies, pecans and vanilla. spread into greased pie pan. bake at 350 degrees for 35 minutes, cool in refrigerator. spread cool whip over top and add a few cookie crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: very easy! layer nine or so cookies in the bottom of a nine-inch pie pan -- don't squish them in! they'll crumble! it's okay if they overlap. this will form the crust. if you make thin cookies like these, you'll have a pie with more layers. spread that layer with frosting and add another layer. it's cookie lasagna, basically. keep adding layers until you run out of cookies, and top it with frosting. garnish with shavings of chocolate, m and m's, peanut butter cups, what have you. 'fridgerate in the fridge for a few hours and eat! this is really easy and really yummy!","target":"beat egg whites with pinch of salt to a soft peak. gradually add sugar until stiff. fold in cookies, pecans and vanilla. spread into greased pie pan. bake at 350 degrees for 35 minutes, cool in refrigerator. spread cool whip over top and add a few cookie crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: take about 10-15 oreo cookies and crush them up until they make at least one cup. crush a few more to put on top of pie. beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. gently stir in whipped topping and crushed cookies. spoon over crust and then cover. refrigerate for 1 hour or so until it sets up. sprinkle extra crushed cookies on top. refrigerate any leftovers.","target":"beat egg whites with pinch of salt to a soft peak. gradually add sugar until stiff. fold in cookies, pecans and vanilla. spread into greased pie pan. bake at 350 degrees for 35 minutes, cool in refrigerator. spread cool whip over top and add a few cookie crumbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a 10 inch pie plate. coat berries with 1 cup sugar, set aside. mix flour, baking powder, and 1 cup sugar. stir in milk and beat well. pour into butter and mix lightly. pour berries over batter and spread evenly. bake at 375 degrees for 45-60 minutes.","target":"sift flour, salt and baking powder together in a large bowl. mix oil, melted cooled chocolate and sugar in separate bowl. add eggs, one at a time. mix well. stir in vanilla. gradually add sifted dry ingredients until ingredients are just combined. chill thoroughly. drop by tablespoonfuls into powdered sugar and shape into balls. place about 2: apart on lightly greased baking sheets. bake at 350 for about 14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. with stock pot partially covered bring to a boil, lower heat and simmer for about 15-20 minutes or until chicken is cooked through. remove chicken and set aside. add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. simmer, uncovered until potatoes are tender. cut chicken tenderloins into 1\/2 inch pieces and return to stock pot. thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. once soup has reached desired thickness let simmer 5 minutes and then serve.","target":"combine first 3 ingredients in a dutch oven; bring to a boil. cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. remove chicken from broth, reserving 3 cups broth in dutch oven. remove the meat from the bones and cut into bite size pieces; set aside. add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes. add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth.","target":"preheat oven to 325 degrees f. line a baking sheet with parchment paper. beat the egg whites until they form stiff peaks. gradually beat in the cocoa, confectioners sugar, salt, and vanilla. gently fold in the ground almonds. drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon. bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned. let cool on baking sheet until macaroons are firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth.","target":"set oven to 350 degrees. butter generously a large cookie sheet. beat egg whites and salt until stiff, but not dry. beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks). fold in almonds, vanilla and melted chocolate. drop macaroons by teaspoonfuls, onto a well-greased cookie sheet. bake for 12-15 minutes. careful not to overbake, as the cookies will lose their texture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth.","target":"put it all in a bowl and stir until well blended. chill for 15 minutes. drop tablespoon size globs onto sheet sprayed with pam. bake at 325°f for 10 minutes the spatula gets a bit sticky. i just wipe it off with a damp paper towel. these cookies are well worth making. i hope you enjoy them as much as my family does."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. stir in almonds and liqueur; cool slightly. serve warm over ice cream. refrigerate. reheating sauce: reheat sauce over low heat, stirring until smooth.","target":"heat oven to 400 degrees fahrenheit. in a bowl, combine first 3 ingredients. in bowl of electric mixer, on high speed, beat margarine and sugar 2 minutes, or until fluffy. beat in eggs and vanilla extract. reduce speed to low; beat in flour mixture 30 seconds or until combined. add almonds and mini semi-sweet chocolate morsels. shape dough into 9-inch by 5-inch loaf; place on foil-lined baking sheet. bake for 18 minutes, or until top springs back. cool 15 minutes. reduce oven temperature to 300 degrees fahrenheit. cut loaf into 1\/2-inch slices; arrange cut side down on baking sheet. bake 15 minutes; turn off oven. turn biscotti over; let sit in oven 15 minutes. cool. drizzle melted white chocolate over biscotti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: line 12-x9-inch (3 l) baking dish with waxed paper; lightly butter paper. set aside. in large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. remove from heat. stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. turn in to prepared pan. scatter small dollops of peanut butter over top. using the tip of sharp knife, swirl peanut butter into fudge. chill until set. cut into 1 1\/2 inch (4 cm) squares. fudge can be frozen in sealed container for up to 1 month.","target":"heat oven to 350°f. melt together chocolate with margarine. let cool slightly. seperatly beat eggs, sugar, vanilla, and salt. mix well and then add to chocolate mix. add in nuts, blend. after combining well, pour into pie crust. bake 40 minutes or until top is crusty and filling is set but soft. let cool well before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"cook bacon until crisp. drain, crumble and set aside. in a medium bowl, combine broccoli, onion and raisins. whisk together the vinegar, sugar and mayo. pour over broccoli mixture and toss until well mixed. refrigerate for at least two hours. before serving, toss with crumbled bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"fry the bacon in a skillet until crispy; drain. separate the broccoli stems from the florets. process the stems and onion in a food processor until shredded. cut the florets into small pieces. mix the florets, onion mixture, bacon and raisins in a bowl. combine the mayonnaise, sugar, wine vinegar, salt and pepper in a bowl and mix well. add to the broccoli mixture, stirring until mixed. chill, covered, until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"place bacon in a large, deep skillet. sauté over medium-high heat until cooked through and evenly brown. drain, let cool and crumble. in a large bowl, toss the broccoli florets, bacon, green onions,raisins,and peanuts together. in a small bowl, whisk the vinegar, sugar and mayonnaise together. pour half of the dressing over the broccoli mixture and refrigerate. let marinate overnight. just before serving, top with remaining dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"wash the salad leaves and shake or pat dry. rinse the broccoli florets and blanch in boiling water for 3 minutes, then drop in cold water and drain well. fry the bacon until crisp and drain on paper towels. brush the cut sides of the apple with lemon juice, and slice into thin slices. mix together vinegar, garlic salt pepper and oil. put all the other salad ingredients, into bowl or onto a plate and drizzle with dressing. toss together and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"cut bunches of broccoli in to large bite size pieces. save some of the stems but only the sweet center pieces.add raisins, sunflower seeds, and bermuda onion. fry the bacon till it is crisp. drain, cool and then crumble it into the salad. for the dressing combine miracle whip, sugar and vinegar. use wire whisk to combine ingredients until smooth. pour over salad and stir ingredients together. refrigerate for 2-4 hours and then serve. i've doubled and tripled this recipe before for large parties and it goes over very well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"in a large saucepan or dutch oven, cook sausage until no longer pink. about 6-8 minutes. drain sausage well on paper towels and set aside. in the same saucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes, broth and water. heat to boiling. reduce eat to low and cook uncovered about 10 minutes stirring occasionally. stir in sausage, broccoli and beans and cook until potatoes are tender - about 10-15 minutes. stir in half and half and cook until just heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"cut broccoli florets from stem. discard stem. cut florets into smaller pieces and add to large bowl. add chopped red onion. combine mayonnaise, powdered sugar and wine vinegar in a separate bowl. mix well. add dressing to the broccoli and combine. add sunflower seeds, bacon and raisins. refrigerate for 1 hour prior to serving. if the salad seems too \"dry\" for the amount of broccoli, make a half batch of the dressing ingredients and mix into the salad for an extra creamy batch. you may substitute craisins in place of the raisins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"fry the bacon and cool on a paper towel. chop broccoli and steam broccoli for 4 minutes. mix broccoli, crumbled bacon, raisins, onion, salad dressing, vinegar, and sugar together. refrigerate for 2 - 3 hours. if you do not want the salad to be too juicy, add the dressing right before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.","target":"lay bacon flat on a metal cooling rack and place it on a baking sheet. this way, the baking sheet collects all the grease. baked bacon comes out crisp, even, and with no stress. bake at 350 for 30 minutes. in the meantime, prep the onion and broccoli. mix the broccoli, onion, raisins, sesame seeds, and sliced almonds. once the bacon had cooled, crumble and add to the salad. dressing: whisk mayonnaise, apple cider vinegar, and sugar until well blended. dress salad. chill for at least 30 minutes for flavors to blend."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. grease bottom of 9x13-inch baking pan. prepare brownie mix as directed on package. spread 2 cups of the brownie mixture in prepared pan. combine caramel topping and flour in bowl; mix well. spread evenly over brownie mixture; sprinkle with coconut. using a spoon, drop remaining brownie mixture on top of caramel layer. bake for 35 to 40 minutes or just until brownies are just done; do not overbake. let cool. cut into squares.","target":"place 6 cookies top down on a plate. spread 1 tsp caramel topping in center of each wafer and spread to within 1\/4 inch of the edge. heat or grill 1 marshmallow per s'more until soft (may be golden if grilling). place 1 marshmallow into center of caramel sauce on each cookie. top with plain wafer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce.","target":"in a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes\/until no longer pink. reduce heat to medium. add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. cook, stirring often, for 5 minutes or until onions are softened. pour in stock, cook, stirring until slightly thickened. stir in beans; cook 2 minutes more until heated through. to freeze: let mixture cool. ladle into freezer containers. seal, label and date. freeze for up to 3 months. to serve: thaw filling in microwave or in refrigerator over night. heat in a saucepan until warmed through. spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w\/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce.","target":"preheat oven to 375 degrees. brown hamburg, add onions, water and taco seasoning. simmer 25 minutes. combine 1 cup flour, yeast, sugar, onion and salt, mix well. add very warm water and oil to flour mix. mix by hand with a spoon until almost smooth. stir in chips and enough flour to make a stiff dough. spread in pie plate and let rise 10 minutes. spread meat over dough. bake until edge is crisp and light golden brown. sprinkle with cheese, lettuce, tomatoes, salsa or sour cream. this is easily doubled into a 9 x 13. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: first of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours. work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl. next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin. lightly press the mixture evenly into the tin . now you must prick the shortbread all over with a fork or it will rise in the centre. bake for about 1 hour (gas 2 \/ 300f \/150c).","target":"preheat oven to 400 degrees. whisk flour, sugar and baking powder in a large bowl. add butter; using your fingertips, rub in butter until coarse meal forms. whisk egg and yolk in a small bowl; add to flour mixture; stir just to blend. line 2 baking sheets with parchment paper. measure dough by 2 tbsp and roll into balls; place on prepared sheets 2 inches apart. make an indentation in center of each ball; fill with 1\/2 tsp jam. bake cookies until golden, 12-14 minutes. transfer to a wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine mayonnaise and egg in a large bowl. add green pepper, onion, corn, mustard and pepper stir in crabmeat and 1 1\/2 cups bread crumbs, or enough to hold mixture together. shape into 8 patties and coat with remaining bread crumbs. heat oil and butter in a large skillet. add crab cakes, in batches, and fry until lightly browned on both sides. serving ideas : serve with your favorite tartar sauce","target":"set bread crumbs aside; combine crab meat, peppers, onion, egg, garlic, cayenne, mustard, miracle whip and worcestershire together until mixed well. form mixture into 3-ounce cakes. roll each cake in bread crumbs. sauté on medium heat until each cake is golden brown and heated through. serve with sauce. in a small bowl combine miracle whip, mustard, honey and cayenne and mix well. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine mayonnaise and egg in a large bowl. add green pepper, onion, corn, mustard and pepper stir in crabmeat and 1 1\/2 cups bread crumbs, or enough to hold mixture together. shape into 8 patties and coat with remaining bread crumbs. heat oil and butter in a large skillet. add crab cakes, in batches, and fry until lightly browned on both sides. serving ideas : serve with your favorite tartar sauce","target":"put crabmeat in mixing bowl. add beaten egg. mix lightly. add remaining ingredients in order listed. form the crab cake mixture into the desired size. fry in skillet with vegetable oil on medium to high heat (about 1\/2-inch of oil in bottom of skillet). fry on one side until golden brown and turn over on other side to get the same."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine mayonnaise and egg in a large bowl. add green pepper, onion, corn, mustard and pepper stir in crabmeat and 1 1\/2 cups bread crumbs, or enough to hold mixture together. shape into 8 patties and coat with remaining bread crumbs. heat oil and butter in a large skillet. add crab cakes, in batches, and fry until lightly browned on both sides. serving ideas : serve with your favorite tartar sauce","target":"mix together the egg, bread crumbs, may, scallion, parsley, worcestershire sauce, mustard, salt, and pepper in a med bowl. fold in the crabmeat. use your hands to form the mixture into 8 balls, then press into small patties. heat the oil in a large skillet over med heat. add the crab cakes and cook for 3 to 4 mins on each side, until deep golden brown. transfer to paper towels to drain. serve hot, passing lemon wedges and tartar sauce at the table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine mayonnaise and egg in a large bowl. add green pepper, onion, corn, mustard and pepper stir in crabmeat and 1 1\/2 cups bread crumbs, or enough to hold mixture together. shape into 8 patties and coat with remaining bread crumbs. heat oil and butter in a large skillet. add crab cakes, in batches, and fry until lightly browned on both sides. serving ideas : serve with your favorite tartar sauce","target":"preheat over to 400 degrees. coat a baking sheet with nonstick cooking spray. in a medium bowl mix together the egg, mustard, worchestershire sauce, lemon juice, old bay and hot sauce. stir in scallion and bell pepper. gently fold in crab, 1\/4 cup bread crumbs and salt and pepper to taste. put remaining bread crumbs in shallow dish. divide crab mixture into 8 rounds. shape 1 mound into a round and coat in bread crumbs. transfer to prepared baking sheet and flatten crab cake to form a patty about 1 inch high. repeat to form the remaining crab cakes. bake until golden on the bottom about 10 minutes. gently flip the crab cakes and cook until the second side is golden, 5-10 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mash berries, water and wine together. place in blender and puree. put in large pot. add cranberry juice, sugar, cinnamon and cloves. bring just to a boil over med heat. strain and cool. whisk in lemon juice and yogurt. chill. serve with a dollop of sour cream.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a blender, puree raspberries, water and wine. pour into a large saucepan, add the cranberry-raspberry juice, sugar, cinnamon and cloves. bring just to the boil over a medium heat. strain into a large bowl, and let cool. whisk in the lemon juice and yogurt, then chill several hours before serving.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. combine the pecans, flour, sugar and butter to make the crumb mixture. spread in a 9x13\" dish; bake at 350 degrees for 20 minutes, stirring often. remove from oven and let cool. remove 1\/3 of the crumbs and reserve; spread the remaining crumbs evenly in the dish. beat egg whites until peaks form; slowly add the sugar and beat 5 minutes more. fold in the lemon juice, liqueur, berries and 1\/4 c of berry syrup. spread over the crumbs and top with the reserved crumbs. cover and freeze 6 hours or overnight. let stand at room temperature for 20 minutes before serving. cut into squares to serve.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste. stir strained raspberries into paste gradually until smooth. heat in saucepan until mixture boils and thickens. stir constantly. remove from heat. add 1 tbsp butter if desired. serve warm.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add the eggs and extracts; mix well. combing flour, baking power and salt; add to creamed mixture. cover and chill for at least 2 hours. divide dough in half. on a lightly floured surface, roll each half into a 12\" x 9\" rectangle. combine jam, coconut and pecans; spread over rectangles. carefully roll up, starting with the long end, intoa tight jelly roll. wrap in plastic wrap and refrigerate overnight or freeze for 2 to 3 hours. cut into 1\/4 inch slices; place on a greased baking sheet. bake at 375 for 10 - 12 minutes or until lightly browned. cool an wire racks.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set a few berries aside for decoration and pulse the rest in a food processor. you're looking for a consistency between chopped and puree. whip heavy cream till you get peaks. transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later. cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3\/4 inch. spoon in the raspberry mixture till level with the top of the paper. chill in a cold refrigerator for several hours. when ready to serve, remove the paper. the souffle should be above the rim of the glass. top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix pecans, flour, sugar, and butter to make crumb mixture. spread into a 9x13x2-inch pan and bake at 350 degrees for 20 minutes, stirring often. remove from oven and let cool. remove 1\/3 of crumbs and reserve for topping. spread remaining crumbs evenly over bottom of pan. beat egg whites until peaks form. slowly add sugar and beat 5 more minutes. fold in lemon juice, liqueur, and drained strawberries. fold in whipped topping. spread mixture over crumbs. sprinkle reserved crumbs on top. cover and freeze for at least 6 hours. remove from freezer and let stand for 20 minutes before serving. cut into squares.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: turn oven to 180 degrees. grease a 28cm x 18cm tin. cream butter and sugar until light and fluffy. add egg yolks. beat well. sift in both flours. mix it all to a soft dough. press it evenly in tin. spread jam over. topping:. beat egg whites until stiff. gradually beat in the sugar. beat well. add coconut. stir it in. spread evenly over jam. bake 35-40 minutes. slice when cold.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean the berries, if fresh. (or thaw berries, if frozen). in a sauce pan combine berries, 1 3\/4 cups of the apple juice, cinnamon, and cloves. bring to a boil; reduce heat. simmer, uncovered, for 10 minutes, stirring occasionally. combine the remaining apple juice and the cornstarch; stir into the berry mixture. cook and stir till slightly thickened and bubbly. cook and stir 2 minutes more. remove from heat and stir in the vanilla. remove and discard the stick cinnamon and whole cloves. spoon into 4 individual serving bowls. garnish with whipped cream or sour cream, if desired.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. in a saucepan over medium heat, stir together 1 1\/2 cups raspberries, sugar and water until the sugar is dissolved. heat the mixture to boiling, stirring often. reduce heat and add the vanilla. 2. in a small cup, combine the cornstarch and two tablespoons of water. mix well. 3. pour this into the boiling raspberry mixture. stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. 4. remove the pan from the heat. 5. add 1 tablespoon of butter and mix until the butter has completely melted. 6. allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. 7. serve over whatever dessert you'd like! 8. refrigerate the leftovers.","target":"put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"place unflavored gelatin and crushed pineapple in a small saucepan. allow to set for 5 minutes, then add lemon juice. cook and stir until gelatin dissoves. add eggnog and celery, mix well. pour into 12x7\" pan. chill until almost firm. place cranberry juice in saucepan and heat to boiling. add raspberry gelatin, stirring until dissolved. gently stir in relish. chill this mixture until partially set; then pour over eggnog mixture. chill until firm. to serve, cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"for 1 serving:. place instant coffee in cup. slowly pour boiling water over coffee while stirring. stir in eggnog, heated until hot. sprinkle with nutmeg and serve at once. for 4 servings: 1\/4 cup instant coffee. 2 cups boiling water. 2 cups warm eggnog. for 4 servings:. place instant coffee in heatproof pitcher. slowly pour boiling water while stirring. stir in eggnog."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"in a large jar or mixing bowl beat egg yolks and sugar until light in color. the longer the better. slowly add the brandy. slowly is key, or it will curdle. split the vanilla bean and scrape it out as much as possible. add it at any point to the mixture. let mixture stand about an hour. in that time it will settle. funnel into a pretty bottle (about 750 milliliter) put the whole vanilla bean in the bottle. refrigerate a couple of weeks. shake before serving. put it in a cognac glass. garnish with nutmeg. i like it without but, some people will want it. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"heat oven to 350 degrees. spray pie plate with non stick spray. place all ingredients in blender except nutmeg or cinnamon. cover and blend on high for 15 seconds. (or use beaters on high.). pour in pie plate, and sprinkle with nutmeg or cinnamon, if desired. bake about 40 minutes, or until knife inserted in center comes out clean. cool 5 minutes. serve warm or cold. store in refrigerator. spiced whipped cream (optional topping). 1\/2 cup heavy whipping cream. 1 tbl. sugar. 1\/4 teaspoons nutmeg or cinnamon (optional). beat all ingredients in a small chilled bowl with electric mixer on high speed until soft peaks form. (chill the beaters in the freezer with the bowl before using.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"in a bowl, combine the flour, sugar, baking powder, salt, and nutmeg. in a smaller bowl, whisk the egg, eggnog, applesauce, and oil; stir into the dry ingredients just until moistened. fold in raisins and pecans. transfer batter to two 8 x 4 inch loaf pans coated with cooking spray. bake in preheated 350° oven for 40-45 minutes or until a pick comes out clean. cool for 10 minutes before removing from pans to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate the eggs. set aside the egg whites in a container in the refrigerator. in a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. chill in refrigerator overnight. when ready to serve, put the refrigerated rum mixture into a punch bowl. beat the egg whites until stiff and fold them into the refrigerated rum mixture. sprinkle nutmeg on top.","target":"in a large mixing bowl stir together the flour, sugar, baking powder, salt and nutmeg. combine the egg, eggnog, and oil; add to the dry ingredients, stirring just till combined. stir in the nuts and raisins. turn into a greased 9x5x3\" loaf pan. bake in a 350 degree oven for 60-70 minute cover with foil after 50 minute if bread browns too quickly. cook in pan for 10 minute remove bread from pan; cool on a wire rack. wrap bread; store overnight. to serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. drizzle over bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook pasta according to package directions. drain. meanwhile, in large saucepan over medium heat melt butter. saute carrots in butter 3 minutes. add garlic, onion, zucchini and mushrooms. cook until tender. stir in flour. gradually stir in milk, whisking until smooth. cook, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheddar cheese, dry mustard, salt and pepper to taste. stir in cooked pasta. serve immediately.","target":"cook and drain pasta as directed on package. while pasta is cooking, heat broth to boiling in 2 quart saucepan, reduce heat. stir in broccoli and mushrooms. cover and simmer about 6 minutes or until broccoli is crisp-tender, remove from heat. stir in cheese and basil until cheese is melted. stir in tomatoes and shrimp. cook uncovered over medium heat, stirring occasionally, just until heated through. toss with pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large skillet, saute rice-vermicelli in margarine until golden brown over medium heat. stir in water and special seasonings; bring to a boil over high heat. cover; reduce heat to low. simmer 10 minutes. stir in broccoli, chicken, tomato and basil. cover, simmer 5 to 10 minutes or until most of liquid is absorbed. sprinkle with cheese.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 2 to 3 quart pan, combine butter, onion, and garlic. stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. stir in flour to coat onion. gradually stir in broth, and bring to a boil on high heat. add potato and carrots; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. stir in basil. ladle into bowl and offer cheese to add to taste.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: finely grate the peel from lemon to measure 2 teaspoons cut lemon in half; squeeze juice from one half. set aside. slice one garlic clove; place sliced garlic, 2 tablespoon basil and the remaining lemon half in the chicken cavity. place chicken breast side up in a shallow roasting pan; rub with reserved lemon juice. mince remaining garlic; combine with butter and reserved lemon peel. brush mixture over chicken. sprinkle with salt, pepper and remaining basil. bake uncovered, at 375* for 1-1\/4 to 1-1\/2 hours or until a meat thermometer reads 180*. let stand for 15 minutes before carving.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl, combine the mustard and yogurt. place chicken thighs in an oven-proof dish (at least 1 1\/2\" deep). pour yogurt mixture over chicken. sprinkle with lemon rind, juice and chopped basil. add black pepper to taste, if desired. bake in a moderately hot 375ºf oven for 25 minutes.","target":"heat wok, add tablespoon oil and chicken. stir-fry until chicken is almost done. puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. add pureed mixture from food processor to wok. stir for one minute. add rest of peppers and onions. stir-fry two minutes. add rest of ingredients and stir-fry one minute. soy sauce or small amount of salt can be substituted for fish sauce. serve over steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain mandarin oranges and pat dry. mix oranges, cooked chicken, celery, onion, and grapes together in a large mixing bowl. set aside. mix yogurt, splenda, garlic powder and salt together in a medium mixing bowl for the dressing. add to salad and toss. refrigerate until ready to serve.","target":"poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). remove from the liquid and cool. shred meat. in small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. stir in onions, cover and let steep at room temperature 30 minutes. blanch bean sprouts in boiling water. drain and refresh with cold water. in large bowl combine chicken, bean sprouts, cabbage and cilantro. add sauce and toss to mix well. grind black pepper over top and garnish with cilantro"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"place 1\/2 cabbage into crockpot, crumble beef over the top sprinkle with salt and pepper. evenly sprinkle rice and onion over top. top with cabbage and pepper. combine spaghetti sauce, water and remaining spices. pour over cabbage. cover and cook on low 5-6 hours or until rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"preheat oven to 350. brown hamburger meat. start boiling water for macaroni. remove hamburger meat and drain. make the macaroni and cheese according to directions on package. after macaroni and cheese is done, add the can of mushroom soup and hamburger meat. put into 13*9 inch baking dish. cook in oven approximately 15-20 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"brown beef and drain. combine all ingredients and half the fried onions in mixing bowl until well blended. transfer mixture to casserole dish(9 x 9 square or oval works best). bake in 375 degree oven for 20 minutes. sprinkle remaining fried onions on top and bake additional 10 minutes or until onions are browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown hamburger and onion and drain. in big pot combine all ingredients except for noodles and stir well. add cooked noodles until you like the consistency (also good way to stretch it for more people). the longer you cook it the better it tastes. remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. you can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. if you like lots of cheese stir it often. voice of experience). recipe and also be increased at will as long as you have a very large pot.","target":"cook macaroni according to directions. brown hamburger with onion and celery. drain. mix together hamburger and remaining ingredients (except bacon) with the macaroni in a medium casserole dish. layer bacon on top of mixture. bake at 350 for an hour uncovered or until bacon is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"make cake according to instructions on box and allow to cool. while cake is cooling make the pudding and refrigerate. drain pineapple, reserving 1\/2 the liquid. mix pineapple and the reserved liquid with the sugar. poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake. pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"preheat oven to 350 degrees. grease and flour tube or 10\" bundt pan. combine all ingredients in a large bowl. beat at medium speed with electic mixer for 2 minutes. pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle. cool in pan for 25 to 30 minutes. invert onto serving plate, cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1\/2 cup of the thawed concentrate for the water. stir in raisins; set aside. for syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. bring to boiling. pour syrup into a 2-quart square baking dish. immediately drop cake batter by tablespoonful onto the hot syrup. bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. serve warm cake with ice cream or yogurt. .","target":"bake cake as directed on box using a 9x13 baking pan. let cool. mix pudding as directed on box. i mix each box in a different bowl to assure i have the same amount of pudding for each layer. remove cooled cake from pan and slice in half horizontally and put bottom layer back in baking pan. spread one bowl of pudding on top of cake layer. add second layer of cake to pudding layer. add second bowl of pudding on top cake layer. top cake with a layer of cool whip. cake order should be cake, pudding, cake, pudding, cool whip. decorate with chocolate shavings (optional). refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. grease and flour 3 9-inch round pans. beat sugar, butter, vanilla and almond extract in large bowl on medium speed until light and fluffy. beat in eggs, one at a time. mix cake flour, cocoa, baking soda and salt; beat into sugar mixture alternately with buttermilk, beating until mixed between additions. when all ingredients are added in, beat another minute. pour into pans. bake 30 to 35 minutes or until done. cool 10 minutes and then remove from pans to cool completely on wire rack. fill between layers and frost with buttercream frosting. for frosting: beat all ingredients on medium speed until light and fluffy.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking soda and salt. cream together butter and sugar. add egg; beat well. blend in vanilla and cooled chocolate. add dry ingredients alternately with the sour cream to chocolate mixture. stir in walnuts and mini chocolate chips if you're a real chocoholic. drop by heaping teaspoonfuls, about 2\" apart, on greased baking sheets. bake 350°f oven 10 minutes or until no imprint remains when lightly touched with finger. remove to racks and cool. frost with chocolate icing of your choice.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350*f. line 2 large baking sheets with parchment paper or coat with nonstick spray. in a medium bowl, whisk together sugar, prune puree, yogurt, oil and egg whites. in another medium bowl, stir together flour, cocoa, salt, baking soda and instant coffee. using a wooden spoon, stir the dry ingredients into the web, mixing just until blended. drop the dough by heaping tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1\/2 inches apart and creating 24 cookies. bake for 12 to 14 minutes, or until the tops spring back when touched lightly. do not overbake! transfer cookies to wire racks and cool.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter or margarine and sugar in large bowl. add egg and vanilla; beat well. combine flour, cocoa, soda and salt. add alternately with milk to cream mixture. drop by rounded teaspoons on lightly greased cookie sheet. bake at 375 degrees for 8 to 10 minutes or until cookie springs back when lightly touched in the center; cool. prepare creme filling: cream butter; gradually beat in marshmallow creme. blend in vanilla and confectioner's sugar. beat to spreading consistency. spread bottom of one cookie with 1 tablespoon filling and cover with another cookie.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. sift together 3 times and set aside the first 3 ingredients. melt over hot (not boiling) water the chocolate morsels. remove from heat. blend the sugar, butter and vanilla. add, one at a time, beating well after each addition, 2 eggs. stir in melted chocolate and add flour mixture alternately with buttermilk. add and stir to blend 3\/4 c boiling water. pour in 2 greased 8\" or 9\" layer cake pans. bake at 375 degrees 25-30 minutes.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. bring water to a boil then remove from heat. add sugar and butter to hot water and stir until butter is melted. add eggs and vanilla and mix well. in a separate bowl, combine flour, cocoa, baking soda and salt and mix well. add butter mixture to dry ingredients and mix thoroughly. pour into a 9 by 13 baking pan and bake at 350 for 30 to 35 minutes or until tester comes out clean. cool completely on wire rack.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f grease and flour 2 9-inch round cake pans. set aside. sift flour, pudding mix, baking soda, and salt in small bowl. in double broiler melt chocolate. stir in i\/2 cup milk and brown sugar until mixture is smooth. remove from heat and stir in egg yolk. set aside to let cool. in large bowl cream butter and sugar until light and fluffy. beat in eggs one at a time beating well after each addition. beat in sour cream. combine vanilla and milk. add to creamed mixture alternately with flour mixture beating until just combined. pour into prepared pand and bake 25-30 minutes or until cake springs back when lightly touched. cool in pans 10 minutes then transfer onto wire racks to cool completely.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. heat milk in small pan until bubbles form around the edges. remove from heat. mix cocoa and white sugar together in a bowl. slowly beat in warm milk. let cool. cream the butter with the brown sugar. beat in the eggs, sour cream and vanilla. add cocoa mixture. mix remaining dry ingredients together and blend in to butter mixture. don't overbeat. turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center. cool on a rack for a few minutes, then turn out of pans on to rack. wait until completely cool before frosting. see \"7 minute frosting\" for easy frosting recipe.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. measure out everything but the eggs directly into your mixer bowl. mix until well combined. beat on high speed for 2 minutes. add eggs, beat on high speed again for 2 minutes. put mixture in cupcake pan. bake for about 15-20 minutes until a toothpick comes out clean.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. cream butter and sugar. 2. slowly add milk and eggs. 3. add vanilla and baking powder. mix well. 4. add enough flour to make dough stiff enough to roll (about 6-7 cups). 5. roll on floured surface about 1\/8 inch thick. 6. place and cookie sheet and decorate if desired. 7. bake at 350 degres for 6-8 minutes until lightly brown.","target":"preheat oven to 350. prepare baking sheets with cooking spray; set aside. in a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. in another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. mix wet ingredients with dry ingredients just until moistened. drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets. bake for 7 minutes. sprinkle with powdered sugar. notes: buttermilk substitute: combine 1 1\/2 teaspoons vinegar with enough skim milk to equal 1\/2 cup; let stand 5 minutes"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: season flour with salt, pepper and paprika. roll tenderloin in seasoned flour. saute pork in butter until golden brown. add sliced onions and mushrooms. saute for a minute or two. add wine and rosemary. cover and cook over low heat for 45 to 60 minutes, or until done. add lemon juice and parsley just before serving.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: trim pork and slice it into 1-inch medallions. with a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour. in a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well. add the mushrooms and shallots and saute for 1 to 2 minutes. add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes). serve with a favourite vegetable and rice or potato.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. place pork in a shallow roasting pan. in a mixing bowl, combine half and half, sherry, dijon mustard, and horseradish; brush half of this mixture over the pork. bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees). meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes. place pork on platter and keep warm. pour pan drippings and remaining cream\/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper. serve sauce with sliced pork when serving.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven 325f degrees. heat oil and butter; add pork slices and sear 10 minutes turning over; salt and pepper. remove and set aside. add shallot,onions and garlic to the skillet; cook 5 minutes; add mushrooms, oregano and rosemary; cook on high for 5 minutes. add sherry,chicken broth, tomato paste and pork; dissolve cornstarch in water add to thicken the mixture;cook 2 minute spoon into an ovenproof casserole; cover. cook for one hour.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put tenderloins in 2 large plastic bags. add 1 c orange juice and 1 tsp salt to each. chill 3 hours or overnight. to make the sauce, in a saucepan melt butter, add shallots, saute until soft. add wine, reduce for about 10 minutes. add 4 c orange juice, and chicken stock, bring to boil and cook until reduced to 1 3\/4 c, about 45 minutes. add cilantro, chives, and chipotles. prepare grill or broiler. remove pork from marinade, wipe dry. grill or broil about 20 minutes, turning often. slice and serve with sauce.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: press pepper into all sides of tenderloin. heat butter in a frying pan that just fits the pork and brown over medium high heat. reduce heat to low. pour brandy over the pork. mix remaining ingredients and stir into pan. cover and cook for 20-25 minutes. remove pork and cut into 1\/2 inch slices. pour sauce over top.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°. heat the oil in an ovenproof skillet over medium high heat. season the meat with salt and pepper and brown the pork on all sides in the skillet. mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork. place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160°. remove pork from skillet and cover with foil to keep warm. place skillet with remaining tomato mixture over medium heat and gradually mix in the cream. bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened. slice pork and drizzle with the cream sauce to serve.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place each tenderloin piece between two pieces of plastic wrap and gently press to 1\/4-inch thickness. set aside. in a skillet over medium heat, toast the almonds for 1 minute or until golden, stirring constantly. remove almonds and reserve. melt butter in the skillet. lightly coat tenderloin cutlets with flour, salt and pepper and saute over medium heat 4-6 minutes, turning once. remove pork to platter and keep warm. add lemon juice and almonds to pan, stir and heat through. pour sauce over pork and serve.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut pork tenderloins into 1-inch cubes. melt 2 tablespoons butter in a 5-quart dutch oven. stir in pork, onions and garlic; cook until pork is browned. stir in broth, vinegar, sugar, seasonings and vegetables. bring to a boil. cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender. in a medium bowl, slowly add light cream to flour; mixing until well blended. stir into pork mixture. heat until thickened, stirring constantly. just before serving, stir in sour cream. heat until warm.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rub pork with sage. in a large nonstick skillet coated with nonstick cooking spray, brown pork in butter. place in a foil-lined roasting pan. bake, uncovered, at 425° for 10 minutes. meanwhile, for glaze, whisk the syrup, vinegar and mustard in a small bowl until smooth. pour into the same skillet. bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. brush 1 tablespoon of glaze over pork; bake for 5 minutes. brush with another tablespoon of glaze; bake 3-5 minutes longer or until a meat thermometer reads 160°. brush with remaining glaze. let stand for 5 minutes before slicing.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 425°f using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them. brush the tenderloin with olive oil and rub it all over with the pepper and thyme. sprinkle with salt. place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. reduce the oven temperature to 350°f and roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. let the tenderloin rest for 15 minutes before carving. slice the tenderloin 1\/2-inch thick and arrange on a platter. serve with mustard horseradish cream sauce.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: split tenderloins the long way, cutting 2\/3 of way through. open flat and pound to an even thickness. place apples on meat and sprinkle with salt and pepper. lay 6 prunes across the short end of each tenderloin and roll like a jelly roll. tie securely, then brown on all sides in butter. add bouillon and heavy cream. cover and bake at 375*f for 1 hour. add water if necessary. remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost. whirl smooth in blender or press through a fine sieve. reheat and pour over meat.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: season whole pork tenderloins with salt, pepper and garlic powder. roast in shallow baking dish at 350 degrees, uncovered for 35 to 40 minutes. cut butter into slices and place over meat. spread jelly over meat evenly. cover dish with foil. roast additional 30 minutes. baste and turn meat. roast additional 30 minutes, uncovered. remove meat to heated platter. add sour crem to gravy, whisking it immediately, stirring well and reheat then slowly. thicken with corn starch if necessary. slice meat into medallions on a diagonal. cover with thickened gravy. can be served with twice baked potatoes and asparagus with hollandaise sauce.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the rack in the middle of the oven. preheat oven to 350 f (180 c). flour the pork tenderloins. in a ovenproof skillet, brown the pork in butter and oil. add salt and pepper. remove from the skillet. set aside. add a little bit of butter in the skillet if needed, then softened the shallots in the skillet. add mustard, maple syrup and let simmer about 1 minute, until sauce thickens. put the tenderloins back in the skillet and coat well with the sauce. cook in oven 16 to 17 minutes. it will still be pink a little bit. remove from the oven and cover with foil paper. let rest 5 minutes before slicing. garnish with fresh thyme.","target":"mix garlic, salt, pepper and thyme in small bowl. rub mixture over tenderloin and wrap in plastic. refrigerate for at least 4 hours or overnight. heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. remove pork and place in a 9x13x2 pan. add enough water to come up to bottom edge of pork (about a half inch). i rinse my frying pan and scrape blackened bits for water. cover with foil and bake at 350 for approximately 45 to 50 minutes. boil the drippings and add a little cornstarch mixed with water to it for gravy. season with salt and pepper. good with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil over medium heat. add onion and sautee for five to seven minutes. add garlic and sautee another minute. add basil. add stock and potatoes. simmer on medium low for ten minutes. add the chard. cook for twenty minutes. blend with an immersion blender. salt and pepper to taste. pour into bowls and top each with a dollop of sour cream.","target":"marinate garlic clove in oil for 1 hour. remove garlic. wash, dry and tear chard into bite-size pieces (remove stems). just before serving, heat oil, vinegar, salt and pepper, stirring occasionally. pour over chard. toss until well coated. sprinkle with eggs and bacon. toss lightly. garnish with hard-cooked egg slices, if desired. makes 4 to 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sprinkle the black pepper on both sides of the thawed chicken breast, next apply the olive oil and place into a very hot non-stick frying pan. fry for 4 minutes, turn over once and fry for another 4 minutes or until the interal temperature is 160 degrees (f) mix the flour and butter in a small bowl until combined. remove the chicken breast, add the wine and chicken stock, and stir to loosen the crispy particles. add the mustard and butter\/flour mixture and stir again until the gravy thickens. add the broccoli and olives and cook over medium heat for 5 minutes. to serve, pour gravy and broccoli over the chicken.","target":"slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp. add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes. serve over cooked rice or pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"mix dry ingredients together in large bowl. fold the oil, egg, and vanilla into the dry ingredients. the dough is thick and sticky so you will need to use your hands to mix it thoroughly. drop cookies by spoonful, 2 inches apart on a lightly greased cookie sheet (i grease my cookie sheets with non-cholesterol cooking spray). bake at 350 degrees for 11 to 13 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"heat oven to 350.in large bowl, mix cake mix, oil and eggs with spoon until dough forms. shape dough into 1-inch balls; roll in sugar. on ungreased cookie sheet, place balls about 2 inches apart. bake 8 to 10 minutes or until set. remove from cookie sheet to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to \"frost\" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"preheat oven to 350. lightly grease cookie sheet. melt the chocolate and set it aside to cool. beat eggs, oil, and sugar together. add ground almonds, lemon rind and baking powder. blend well. stir in chocolate. add flour slowly until all of it has been added and until dough is fully blended. refrigerate for about 15 minutes to make dough easier to work with. form into 1\/2 tablespoon-sized balls (i do them slightly smaller) and roll them in the icing sugar until fully coated. place on the cookie sheet and bake for about 8-10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"simmer water, melt chocolate. when chocolate is a liquid beat in oil, sugar and mint extract. add eggs, one at a time. beat until thick and smooth. sift flour, baking powder, and salt into chocolate mixture. stir until blended. cover dough. chill at least 4 hours or as long as 2 days. roll about 1 tsp cookie dough at a time into a ball. roll in powdered sugar to coat generously. set balls, slightly apart, on greased baking sheets. bake 350 degrees for 10 to 12 minutes. let cool on pan about 30 seconds before transferring to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"melt margarine and sugar together over hot water or in the microwave. stir until chocolate is completely melted. into the chocolate mix, add one cup sugar, egg, vanilla and mint extracts until completely mixed. add dry ingredients and mix well. refrigerate for at least 30 minute. preheat oven to 375°. shape dough into 1-inch balls and roll in add\u2019l sugar. you may also roll them in finely chopped nuts. bake on ungreased cookie sheets 10 minutes or until set. do not underbake, as, if they are too soft, they will fall apart."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chocolate chips into a freezer until very firm. place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. mix in flour, baking soda and salt. stir in chips and nuts. drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. bake at 375°f for 10 minutes or until golden brown.","target":"put shortening in a large bowl. put in microwave on high 30 seconds. cream sugar into shortening. add eggs and vanilla and mix well. in another bowl, combine flour, cocoa, baking soda and salt. blend into wet mixture; batter will be stiff. drop by teaspoonfuls onto ungreased cookie sheet and bake at 350°f for 8-9 minutes. cool on cookie sheet until set, about 5 minutes, then transfer to a rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat egg whites and cold water until very stiff. gradually add sugar and beat until very stiff and shiny. fold in vanilla, vinegar, and corn starch. grease a large piece of paper, (or use waxed paper) put on a cookie sheet, and mound egg white mixture in a circle approximately 3 inches thick. bake at 375 degrees for 5 minutes, then reduce heat to 300 degrees and bake for a further hour. cool in oven for several hours or overnight. to serve, turn the pav over on serving plate and remove paper. cover with sweetened whip crem. arrange fresh fruit in a pleasing design overtop.","target":"beat egg whites until they are stiff. add cold water to the eggs, beat again. add castor sugar gradually while still beating. add vinegar, vanilla and cornflour, again, while still beating. put greased paper on a greased tray and bake at 150 degrees c (300 f) for 45 minutes. cool in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat egg whites until stiff peaks, should be able to turn bowl upside down. add teaspoon of white vinegar and mix in(a couple of seconds). fold in half the sugar, very lightly the more you work the mixture the flatter it gets. fold in the other half. grease baking paper sheet with butter and place on top of baking pan. pour mixture onto sheet, use a spoon to make it into a pie shape, about inch or 2 high and 10 -12 inches diameter(should be firm enough to hold shape). put in oven at 160 celsius for about 10 minutes or until the top is lightly browned. turn oven down to 100 celsius and leave for an hour. remove from oven and flip it over and remove baking sheet to dry bottom. serve when cool. enjoy.","target":"beat egg whites until they are stiff. add cold water to the eggs, beat again. add castor sugar gradually while still beating. add vinegar, vanilla and cornflour, again, while still beating. put greased paper on a greased tray and bake at 150 degrees c (300 f) for 45 minutes. cool in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat the egg whites until soft peaks formed. then add caster sugar, one tablespoon at a time and beat until the sugar dissolved and the mixture looks white and glossy. add the cornflour and the vinegar and fold them gently into the mix. then put the mixture on a tray lined with baking paper. make the grooves along the sides by using a butter knife. bake at 150 c for 45-50 minutes.","target":"beat egg whites until they are stiff. add cold water to the eggs, beat again. add castor sugar gradually while still beating. add vinegar, vanilla and cornflour, again, while still beating. put greased paper on a greased tray and bake at 150 degrees c (300 f) for 45 minutes. cool in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"first start off with making the macaroni and cheese in a pot with hot water then when the macaroni is soft and tender drain the macaroni and put the macaroni back in the pot. then add the cheese stir in the cheese and then lower the stove heat to medium heat or low heat i recommend#3 on an electric stove and low heat on a gas stove. then add your tuna, cream of mushroom soup and mixed vegetables. then stir constantly to mix the frozen vegetables and serve when the vegetables are hot and all the other ingredients are hot. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"cook rotini pasta following package directions. coat a casserole dish with cooking spray. place cooked pasta in the casserole dish and add tuna, soup, soy milk and peas, celery seed, mix well. bake in microwave until mixture is hot and bubbly, about 8-10 minutes (depending on oven power). remove from microwave, let stand for a few minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":"preheat oven to 350°f cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. drain and transfer to a casserole dish. stir in tuna and peas. heat soup in a saucepan over medium heat until just heated through. thoroughly stir into noodles mixture. top with bread crumbs and bake 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the macoroni from the box into a microwave popcorn maker -- i use a anchor hocking model. add enough water to cover the noodles (about 2 cups). cook noodles on high for 10 minutes or until tender -- then drain. return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (do not add water). the lemon juice and the entire can of tuna. heat on high for 1 minute or until hot.","target":">boil and cook the noodles as the package states. > mix the soup with 1 1\/2 cans of water until it's a thick, but creamy consistency ( about 10 minutes). > add the 2 cans of tuna and simmer for 10 minutes. >add in the noodles, peas and mushrooms. >combine all ingredients together, and serve. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in skillet over medium\/low heat and add garlic. when garlic becomes fragrant add the chicken and sour cream, increase heat. cook until chicken is cooked thoroughly and sauce has slightly reduced. add parsley and salt and pepper and allow flavors to blend. serve chicken over rice or pasta with extra sauce.","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash the chicken wings and lay out on a tin foil covered cookie sheet. sprikle chicken wings liberally with the adobe, pepper and accent. place chicken under the broiler, and broil on both sides until browned. meanwhile, in a small skillet heat up olive oil and butter. once butter is melted, add the red pepper flakes and garlic. continue cooking over medium\/low heat for about 5 minutes. just before the garlic starts to brown, turn heat off and add the lemon juice. once chicken is brown on both sides, pour this sauce over the chicken wings, and back for 20 minutes at 350°f.","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chichen in a 13x9 casserole dish with 1\/4 cup melted butter or margarine. sprinkle with salt and pepper. place potatoes between chicken pieces. place garlic cloves between chicken and potato pieces. bake in a 400 degree oven for 40 minutes. remove from oven, pour honey (i use the squirt bottle kind) all over chicken and potatoes. set timer for 5 minutes. after timer goes off, baste the chicken with the pan juices and reset the timer for 5 more minutes. repeat basting four more times for a total of 20 minutes.","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat margarine and olive oil on low\/medium heat and add garlic and mushrooms. when garlic is fragrant, add wine, sour cream and chicken, increasing the heat to medium\/high and cover (stirring occasionally) cook until chicken is cooked to desired tenderness and sauce has slightly reduced. add salt, pepper and parsley allowing flavors to blend. serve over pasta, potatoes or rice.","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 500°f. rinse and pat dry the chicken. salt and pepper the entire chicken. place the chicken and the 40 cloves of garlic in a baking dish. rub the crushed garlic on the inside of the chicken cavity. place into oven for 20 minutes. pour wine over chicken. turn the heat down to 350°f. baste occasionally (i baste mine every 15 minutes). bake for 2 hours at 350°f or until a thermometer reads it is cooked. remove all the liquid from the bottom of the pan and put into a food processor or blender. squeeze all of the garlic out of the skins and into the juices. add the cream; blend until smooth. carve the bird, and top with sauce on plate.","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook pasta according to box directions. sauté chicken in oiled saucepan until cooked through. in a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes. add chicken and tomatoes, cover and remove from heat. for sauce: simmer garlic in butter until softened, about 2-3 minutes. lower heat, stir in flour; cook 1 minute, stirring constantly. gradually add milk, then stir in sour cream and lemon juice, and cook until heated through. mix vegetables, chicken, and sauce with pasta, and top with feta cheese. voila!","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: turn the oven on a high broil. slice lemons in to circles and put on the bottom of a casserole dish. place chicken on top of the lemons with the skin facing up. take garlic gloves and place one under the skin of each breast(if you want add two). season chicken with salt and pepper. drizzle a little olive oil on top. put a half a table spoon of butter on top of each breast. put into oven for 15 minutes. take out of the oven after 15 minutes and turn over chicken breast (so skin is now down on top of the lemons). season non skin side with salt and pepper , a drizzle of olive oil, and squeeze half a lemon on top. put back into the oven for 12 minutes. take it out of the oven and enjoy!","target":"preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. in small sauté pan, sauté garlic with the oil until tender. remove from heat and stir in brown sugar. add additional herbs and spices as desired. season chicken with salt and pepper. .place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350. grease and flour 9x13 pan. combine sugar, eggs, oil ,and vanilla in bowl. blend using a spoon. stir in dry ingregients. mix well. add carrots, pineapple,coconut and nuts. pour into pan bake until center comes out clean, around 50 minutes. ice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350f; spray a 13x9 cake pan with pam (non-stick cooking spray) and set aside. in a large bowl, combine dry cake mix, miracle whip salad dressing, eggs, water and cinnamon at medium speed until well blended. with a wooden spoon, stir in carrots and walnuts. note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. cool completely and then frost."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven 325. grease 1 round angel food cake pan. sift together first 5 ingredients and set aside. beat 4 eggs til light. set aside. beat corn oil and gradually add sugar with mixer on high. gradually add eggs to oil and beat until fluffy. add dry ingredients and stir to mix well. add grated carrots. if desired add raisins or nuts. mix well. pour into greased pan. bake 1 hour or til it is brown and top springs back. allow 20 minutes to cool before turning out of pan. this is great with creamed cheese icing or just plain!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350degf (180degc). in a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy. stir in the vanilla extract, carrots and oil. sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula. stir in chopped walnuts. grease a 20cm baking tin and line the base with with baking paper. spoon mixture into prepared tin. bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean. leave the cake to cool in the tin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine all ingredients in a large bowl. mix with a wooden spoon by hand until all ingredients are thoroughly mixed. pour into a greased and floured 9 x 13-inch pan. bake at 350 degrees for 1 hour. frost with cream cheese frosting. sprinkle with ½ cup ground nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine sugar, vegetable oil, and eggs. add the applesauce or pineapple. sift together flour with cinnamon, salt, soda, and nutmeg or allspice. add flour mixture to first mixture. add grated carrots. add nuts, raisins, or candied fruit, if using. bake in tube pan at 350 degrees for 1 1\/4 hours. it is recommended that you do not double this recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1\/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"heat oven to 350°f. grease and flour a 13x9-inch pan. mix sugar, oil, eggs and vanilla till well blended. beat 1 minute. mix together in another bowl the flour, cinnamon, baking soda, salt and nutmeg. stir into egg mixture. then stir in the shredded carrots and nuts; mix well. pour into prepared pan and bake 35-45 minutes or until a toothpick inserted in center comes out clean. cool. frost with cream cheese frosting: beat together: 8 ounces softened cream cheese, 1 teaspoon pure vanilla and milk. add 4 cups powdered sugar a little at a time. beat well. frost cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350f and lightly grease\/flour your baking pan (you can use a 13 x 9, a bundt pan or two 9\" round pans). combine eggs and sugar; beat well. in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot. add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil. bake for 60 minutes or until your cake tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees. grease a 9 x 13 pan with cooking spray or oil and flour. in a large bowl beat sugars, oil, ricotta cheese and vanilla. beat in eggs, one at a time. sift together dry ingredients and stir into first mixture. fold in pineapple, carrots, walnuts and raisins. bake 1 hour, or until center is done. cool and frost with your favorite cream cheese frosting. keep refrigerated after frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"grease and lightly flour baking pans. 2 8x11\/2 inch or 9x11\/2 inch. preheat oven to 325. in mixing bowl stir together all the dry ingredients. add carrot, cooking oil and eggs and beat together on low till combined. beat on medium speed for 2 minutes. turn into prepared pans. bake for 40 minutes or until toothpick comes out clean. cool 10 minutes in pans then remove to racks to completely cool. (if you want on a one layer cake just divide all ingredients in half.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine and sift together flour, baking powder, soda, salt and cinnamon. add sugar, oil and eggs. using electric mixer, beat at medium speed 1 minute. stir in carrots, pineapple, nuts and coconut. pour batter into 3 greased and floured 9-inch cake pans or in a 13x9-inch pan and bake in a 350 oven for 35-40 minutes or until a toothpick comes out clean. let cool completely before filling and icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine eggs, oil, sugar, and vanilla. mix well. in a separate bowl, combine and mix dry ingredients. add to wet mixture, mixing well. stir in finely crated carrot. pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray. bake at 350 degrees for 50-60 minutes. allow to cool before frosting with your favorite cream cheese frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees. grease and flour a bundt pan. i use bakers joy spray. beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes. stir in nuts and raisins. pour into prepared pan. bake for 50-55 minutes or until toothpick comes out clean. cool in pan 15 minutes. remove from pan and cool on wire rack. cool at least 1 hour before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. spray a 9 x 13 pan with nonstick spray. in large bowl, beat eggs and gradually add sugar. continue beating and add oil and vanilla. add carrots, pineapple, and coconut. sift flour, baking soda, and salt together. add flour mixture to wet ingredients and mix well. pour batter into prepared pan. bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean. let cool before frosting. note: this recipe works just as well for muffins!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"note: use raw beets and raw carrots. after the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. preheat oven at 350°f. butter a bundt cake pan or use pam. in a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside. in another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder. incorporate to the first mix. add the raw carrots, the raw beets and the nuts and mix well. with the electric mixer, whip the egg whites until they are fluffy. fold delicately into the cake preparation. pour into the greased cake pan. bake approximately 50 minutes. serve with my cream cheese and applesauce frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"**to make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter. combine oil and sugar in a large mixing bowl. sift dry ingredients together in another bowl and add half to oil and sugar. add eggs, one at a time, alternating with the remaining dry ingredients. stir in carrots, flavorings and nuts. pour into a greased 9 x 13 pan. bake at 325°f for approximately 1 hour. cool and frost."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"mix first five ingredients in a bowl. in a second bowl cream oil, sugar and eggs together. mix in grated carrots and small can of mandarins. combine both bowls together, pour into a greased 13 inch spring form pan. bake at 350 for about 90 minutes. when done and cooled, slice in in half so there is a top and bottom. fill middle with cream cheese icing, place the top on and ice with cream cheese icing. this is my first post -- any pointers\/feedback would be welcome!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"mix vegetable oil, eggs and vanilla in a bowl; set aside. place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl. mix wet ingredients into dry till well blended. fold in carrots, pinapple and nuts. bake times are approximate (insert knife in center, cake is done when comes out clean). spring form pan: 60-70 minutes. tube\/bundt pan: 50-60 minutes. loaf pan: 40-50 minutes. 8\" cake pans: 30-35 minutes. again, this recipe makes several of the above. i usually make a two layer cake then maybe a loaf or mini loafs. i imagine you could make some nice muffins or sheet cake as well but i am not sure of the cook times. top with your favorite cream cheese frosting or eat plain."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat the oven to 350 degrees f. coat a 10x15x2 inch baking dish or 10 inch bundt pan with cooking spray. in a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. set aside. in a separate larger bowl, mix together the eggs, sugar and vanilla by hand. stir in the oil; the mixture should resemble pudding. gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins. pour the batter into the prepared pan, and spread evenly. bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean. frost with cream cheese frosting of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a large bowl combine corn oil, sugar and then add eggs. sift flour, baking powder, baking soda, cinnamon and salt together. blend with oil mixture until smooth. add carrots, raisins and nuts. pour into a greased tube pan and bake at 350f for 1 hour. if using a 9x13 pan, cook for 45-50 minutes at 325°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"set oven to 350 degrees f. grease and flour a 13 x 9-inch baking pan. in a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. in a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended. mix in the carrots, crushed pineapple and walnuts. add in the flour mixture; beat to combine. transfer batter to prepared baking dish. bake about 50 minutes, or until cake tests done. cool completely in the pan before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"to make the cake. grease deep 22cm round cake pan, line the base with baking paper. combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat. stir in bicarb soda; stand for 5 minutes. process date mixture with sugar until almost smooth. add eggs, flour and spice, and process until just combined. transfer mixture into a large bowl, stir in carrot and zucchini. pour mixture into prepared pan. bake in moderate oven for about 1 hour. stand for 20 minutes before turning onto a wire rack to cool. top cake with frosting. to make the frosting: process all ingredients until just smooth. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°. grease and flour a ten inch tube pan. combine brown sugar,oil, and eggs, stirring until smooth. sift together baking soda, cinnamon, nutmeg, salt, cocoa powder, and flour. beat dry ingredients into liquid, mixing well. fold in carrots and walnuts. pour batter into prepared pan and bake for 45 to 50 minutes or until a cake tester inserted near center of ring comes out clean. cool in pan on rack for 15 minutes. turn out cake and let cool completly. melt white chocolate in the top half of a double boiler or in a microwave and pour over top of cooled cake. if desired, garnish with melted dark chocolate driizzled over cake and fresh fruit such as strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees f. mix carrots, walnuts, pineapple, raisins, and coconut with 1\/2 cup of the flour to coat. this will keep them from sinking to the bottom of the cake batter. sift and mix 1 1\/2 cups flour, cinnamon, nutmeg, baking soda, and salt. cream with whip attachment eggs and sugar until light and fluffy (the \"ribbon\" stage) then drizzle in the vegetable oil. fold in the dry ingredients and pour over the carrot mixture. fold carefully to blend. pour the batter into a buttered and floured pan(10 inch round). bake until firm to the touch in the center, about 1 to 1 1\/4 hours. let cool on a rack and then turn out. dust the top with powdered sugar and cut into wedges to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. in a separate small bowl, combine the applesauce, oil and eggs. add to the flour mixture, stirring until the ingredients are well blended. add the carrots and mix again. pour the batter into a greased 9\" tube pan, or use a 9\" x 13\" rectangular cake pan, or two bread loaf pans, or a cupcake pan. bake the cake in a preheated 350° f oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. set the cake on a wire rack for five minutes. then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"sift dry ingredients. add sugar, salad oil and eggs. combine and beat until batter is smooth. stir in carrots. when well blended add nuts and pineapple. mix thoroughly. put batter into a greased and floured 13 x 9 inch pan. bake at 350 degrees for 1 hour. frost with a cream cheese icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"sift flour, soda and cinnamon into bowl, return husks in sifter to bowl. add sultanas, carrot and sugar, mix well. beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well. spread mixture into well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate (175 c) oven approximately 40 minutes or until cooked when tested. let stand in tin 5 minutes before turning on to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"sift the flour, baking powder, baking soda, salt, and sugar. beat the egg. mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla. pour the mix in a bundt cake pan (don\u2019t need to oil the pan). preheat the oven to 375 degree, and bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees f. grease and lightly flour a 10\" bundt pan. combine sugar, oil, and eggs; beat well. blend in flour and cinnamon. add carrots and nuts, mixing well. pour into prepared 10 \" bundt pan; bake for 60 minutes, or until cake tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a large mixer, combine oil, brown sugar and the egg on medium speed. blend in the baking powder, cinnamon, nutmeg, salt, and applesauce. add the carrots and flour, mix well. preheat oven to 400. spoon batter to top of muffin cups. bake at 400 for 25-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. grease a 9x9 inch pan. mix together sugars, oil, eggs, salt and cinnamon. add in the rest of the ingredients. pour into pan and bake until toothpick comes out clean (about 40 minutes). while you are waiting for the cake to cool; mix together this simple icing: 3 tablespoons softened margarine, 3 tablespoons softened cream cheese, 1\/2 teaspoon vanilla, and powdered sugar. frost the cake after it has cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat the oven to 400 degrees. whisk together the sugar, oil, and vanilla together in a large bowl. whisk in the eggs, 1 at a time. in another bowl, sift together the flour, spices, baking soda, and salt. add 1\/2 of the dry ingredients to the wet ingredients and stir gently. add the grated carrots to the remaining flour, mix well, and add to the batter. stir until just combined. line muffin tins with paper liners. scoop the batter into 24 muffin cups until each is 3\/4 full. bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean. set aside to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. set aside. sift all dry ingredients together. stir oil, eggs, and carrot mixture together until well blended. add wet ingredients to dry ingredients, fold gently until blended. add raisins and nuts mix gently. (be careful not to over mix, or the muffins will be rubbery). pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean. cool completely then top with icing if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a mixing bowl, combine the first eight (8) ingredients. add oil; mix well. add eggs, one at a time, beating well after each addition. stir in carrots, pineapple, and pecans. transfer to an 8-inch round microwave-safe casserole dish (2-quart round pyrex casserole dish). microwave, uncovered at 70% power for 12 to 14 minutes, rotating a half turn once or until moist area is about 1 1\/2-inch in diameter and remains in the center(when touched, cake will cling to your finger while area underneath will be almost dry). cool completely on a wire rack. invert onto a serving plate. frost cake. store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"cut radish flour cakes into cubes. heat oil in a wok. when smoking hot, brown the cut radish flour cakes. remove from wok and heat 1 tablespoon of oil in the wok. sauté garlic and chye poh till browned. add in chilli paste and mix well. add in the browned radish flour cakes. make a space in the middle, add the last of the oil and break the egg into the space. leave to set for a few minutes and then push the radish cake on top. drizzle with fish sauce and sweet soy sauce. ensure that it is an even mix. serve hot and garnish with spring onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 325°f. beat sugar and eggs together in a large bowl until thick and pale. stir flour, baking powder, baking soda and cinnamon together. fold flour mixture into the egg mixture. add carrots and nuts. spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"beat eggs, sugar and oil. add sifted dry ingredients, zucchini, carrots, nuts and vanilla. pour into a greased bundt pan. bake at 350 deg. for 45 min to 1 hour. the top will be golden and may crack a little -- that's okay! let cool and sprinkle with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350. grease and flour two 8 inch round cake pans. beat oil and brown sugar, add eggs one at a time and beat until fluffy. add carrots and vanilla. stir. combine dry ingredients in separate bowl, stir with wire whisk to sift. add dry ingredients to carrot mixture. stir just until incorporated. pour into prepared pans, dividing equally between the two. bake side by side on same rack in preheated oven. 45 minutes or until toothpick comes out almost clean. cool on racks. frost with cream cheese icing or white icing of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. drain pineapple, reserving 1\/2 cup juice and set pineapple aside. combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl. blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally. stir in carrots and reserved pineapple. pour batter into a well greased 12 cup bundt pan. bake for 60 to 65 minutes or until done. cool for 10 minutes in pan; remove from pan and cool completely. can frost with cream cheese frosting, but it is good as it is."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350º f. combine flour, sugar, flaxseed, coconut, pecans, baking soda, salt and cinnamon in a large bowl. set aside. combine oil, eggs, grated carrots, vanilla and pineapple. add to the flour mixture. spoon batter into a 13\"x9\" baking pan coated with cooking spray. bake at 350ºf for 35 minutes or until wooden pick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350*f. grease and flour 9x9 pan. mix together dry ingredients in large bowl. in smaller bowl mix applesauce, sugars, and egg whites. gradually add wet ingredients to dry. stir in grated carrots, apples, raisins, and pecans until just combined. pour into baking pan and bake 40-45 minutes or until done. cool for 5 minutes and remove from pan to cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350. grease and flour 8 or 9 inch souffle pan. mix carrots, raisins, pineapple, eggs, and water in a bowl. add the nut package from the nut bread mix if its separate and stir that inches. stir in nut bread mix. pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°. grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or bundt pan; set aside. in large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended. add hellmann's® or best foods® real mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened. with mixer on medium speed, beat 2 minutes. stir in walnuts. pour into prepared pan(s). bake 30 minutes or until toothpick inserted in centers comes out clean. on wire rack, cool 10 minutes; remove from pans and cool completely. just before serving, frost cake with a cream cheese or whip cream frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees. grease and flour three 9-inch pans. combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. beat at low speed with electric mixer until moistened. beat at medium speed for 2 minutes. fold carrots into batter. divide evenly into pans. bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. cool in pans 15 minutes. invert onto cooling racks. cool completely. frost with frosting of your choice. i like the cream cheese frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"mix flour, sugar, salt, baking soda, cinnamon, nutmeg and clove in one bowl. mix carrots, pineapple, coconut, nuts and vanilla in another bowl. mix oil and eggs into a third bowl. dump egg\/oil mixture into carrot mixture and stir well. then add flour mixture to carrot mixture and mix well with a spoon. pour into a 13x9x2 dish that has been buttered and floured. bake at 350 degrees for 45 minutes; check with a toothpick to make sure it is done. see cream cheese frosting recipe to frost the cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"heat oven to 350°f lightly butter and flour a 13x9\" baking pan. mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside. beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended. add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended. stir in the nuts. pour mixture into the prepared baking pan. bake for 1 hour until toothpick inserted in center comes out clean. cool in the pan for 10 minutes on a wire rack. looen the cake from the sides of the pan with a spatula or knife. gently invert the cake onto the rack. cool completely. frost with coffee cream cheese frosting (or frosting of your choice)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine flour, sugar, baking powder, baking soda. salt, and cinnamon in a large bowl. mix until blended. add oil to flour mixture while mixing. then add the carrots and eggs, one at a time, mixing well after each addition. stir in nuts and vanilla; mix well. pour into a well greased and floured 9x13 pan. bake in a preheated 350°f oven 50 to 60 minutes or until done. allow to cool thoroughly. frost with frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. in a large bowl, mix sugar, oil, eggs and vanilla. sift dry ingredients together, and gradually add to wet mixture. stir in grated carrots and nuts. pour into a greased and lightly floured 9 x 13-inch pan or 3 9-inch round layer cake pans. bake for 40 - 45 minutes until toothpick comes out clean. remove from oven and cool on a wire rack. frost with cream cheese frosting. cream cheese frosting. 1 8-oz. package cream cheese, softened. 3\/4 cup butter, softened. 1 pound confectioners' sugar. 1\/2 cup chopped nuts (optional). 2 teaspoons vanilla extract. cream butter and cream cheese. add sugar and mix well. add nuts and vanilla. spread on cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"shred the carrot and squeezed out excess carrot juice. sift flour and salt together. whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind. add the sifted dry ingredients and olive oil half at a time. mix well each time. add shredded carrot, dried cranberries and lemon zest. fold gently. pour the mixture in a 20 cm baking tray lined with baking paper. bake in a preheated oven at 150ºc for 15 minutes, 15 minutes at 125ºc. let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f grease and flour 13x9-inch baking pan. in small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside. in larger mixing bowl, beat sugar, oil, vanilla, and eggs until well blended. gradually beat in flour mixture. stir in carrots, pineapple, nuts, and mini- chocolate chips. pour into prepared pan. bake 40-50 minutes until tooothpick inserted in center comes out clean. cool completely. spread with creamy white frosting. garnish with additional nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat the oven to 160 degrees celcius. butter a 10 and #8243; tube or bundt pan. blend oil and sugar. add eggs, beating well after each addition. sift together flour, salt, cinnamon, and baking soda. add to the egg mixture. stir completely. fold in carrots. pour batter into the pan and bake about 50 minutes, or until a wooden skewer comes out clean when inserted into the cake. cool, then remove from pan by inverting onto a plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well. add the next 5 ingredients and mix well. grate the carrots (i do it in a food processor) and add to the above. add walnuts and coconut. use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full. bake 350 degrees for about 15-20 minutes. remove from pan and frost when cool. i like a butter frosting but a cream cheese frosting is great too."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a large mixing bowl, mix together the flour, sugar, oats, cinnamon and baking soda. in separate bowl, combine the carrot, oil and egg. mix well. add the carrot mixture to the dry ingredients and stir until just combined and moistened. fold in the walnut pieces. pour approximately 1\/2 cup mixture onto preheated waffle iron. waffles will be done when steam stops -- 4 or 5 minutes. note: if batter seems too thick, thin with a little milk. a nice addition to this recipe would be tablespoon of grated apple or a tiny handful raisins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":". sift together flour, cinnamon bicarbonate of soda, nutmeg and salt. 2. set aside. 3. combine grated carrot, sugar, oil, walnuts and egg, mixing well. 4. add dry ingredients and mix well. 5. turn mixture into a deep, greased 25 cm microwave ring pan. 6. place pan on an inverted saucer and microwave on full power for 10 \u2013 11 minutes. 7. the cake should shrink away slightly from edges of pan. 8. turn pan during baking if the cake looks as if it is cooking unevenly. 9. cool slightly before inverting onto a serving plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350°f. combine sugar, banana, and oil. add eggs, one at a time, beating well after each addition. in a separate bowl, combine flour, salt, baking soda, baking powder, and spices. add to banana mixture and mix well. stir in carrots and oats; mix well. spread in greased 9x9 inch baking pan. sprinkle with nuts. bake at 350f for 40 minutes or until toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350. mix together carrots, applesauce, oil, eggs, and sugar. add pineapple. in a separate bowl combine flour, soda, and cinnamon. add to wet mixture and mix well. add raisins and walnuts and mix by hand. spray pan well. i usually cook mine in a bundt pan or as cupcakes. as a bundt cake cook for 45 minutes to 1 hour. as cupcakes they take 20-25 minutes. make sure you check them and toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 190 degrees centigrade. sift the dry ingredients (except sugar) into a mixing bowl and mix lightly but well. add the sugar, carrot, fruit and nuts then the beaten eggs and oil and stir until well combined. bake in a moderate oven (190 degrees centigrade) for 35 - 40 minutes. when cool cake can be iced with a lemon cream frosting if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. preheat oven to 360 degrees f (180 degrees c). separate the eggs and beat the yolks into the sugar thoroughly. add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. mix well. beat egg whites until stiff and fold into cake mixture. pour batter into 9 inch cake pan. bake at 360 degrees f (180 degrees c) for 45 minutes. this cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3\/4 cup confectioners sugar. little marzipan carrots are the traditional decoration."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"in a large bowl, combine almond flour, salt, baking soda and cinnamon. in a separate bowl, mix together eggs, oil and agave. stir carrots and pecans into wet ingredients. stir wet ingredients into dry. scoop a heaping ¼ cup batter into lined muffin tins. bake at 325° for 18 to 22 minutes. cool to room temperature and spread with creamy cream cheese frosting. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"grease and line three 9-inch round baking tins. sift together flour, baking powder, soda, salt and cinnamon. in a large bowl, blend together sugar, oil and eggs. gradually add flour mixture to the sugar mixture, blending well. tnen add the carrots, drained pineapple, nuts, and coconut; blend thoroughly. turn into greased pans. bake at 350f for 45 minutes and test for doneness. cool a few minutes before removing from pans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven 180 degrees celsius, gas 4. oil a 9 x 13 baking tin. mix the sugar, oil and eggs lightly. stir in the carrots, (i use shredded instead of grated), raisins and zest of orange. stir in flour and bicarbonate of soda. add cinnamon and nutmeg. pour into tin. bake 40 to 45 minutes in middle of the oven. when cooled, mix icing sugar and orange juice into a thick paste and coat cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350f (325f if using glass bakeware). grease a 9 x 9\" baking pan very well. mix wet and dry ingredients separately. combine wet and dry ingredients evenly. pour batter into prepared 9 x 9 baking dish (if using muffin pan, line with cupcake papers). bake for 40 minutes or until bread tests done (if using glass bakeware, bake for 50 minutes or until bread tests done)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"mix sugar, oil and eggs. sift flour, soda, salt, baking powder and cinnamon and add to the sugar mixture. add the carrots and nuts. bake at 325 for 30-40 minutes or until a toothpick comes out clean when poking in the center of the cake. i use betty crocker whipped cream cheese frosting for this, but the icing recipe is as follows: 1 box powdered sugar, 8 oz. cream cheese, 2 teaspoons vanilla, 1\/2 stick butter. cream all ingredients together and frost a completely cooled cake. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"mix the sugar and vegetable oil together. the sugar will start to dissolve and add the vanilla then add the eggs one at a time. this is much wetter than creamed butter and sugar together and helps make the carrot cake moist. next add in the flour, salt, baking soda and powder and your spices. after those are combined mix in the nuts and grated carrots. you can grate the carrots by hand or with a food processor. peel them and cut off the top and bottom before grating for the cake. i usually grate by hand because the food processor grates the carrots finer than i like. bake at 350 farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"heat oven to 350 degrees. grease bottoms of 2 8 or 9 inch cake pans and lightly flour. beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. stir in raisins and 1 cup of the coconut reserving the rest for later. pour batter into prepared pans. bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool. when cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"1. preheat oven to 350 degrees. 2. mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger together in a mixing bowl. 3. add oil, eggs, hot water, and carrots to flour mixture: mix until well blended. add walnuts. 4. pour batter into ungreased, 9 inch tube pan, bake for 45 minutes. cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 350 degrees. stir flour, baking powder, baking soda, and salt, and set aside. beat eggs slightly. gradually beat in sugar until thick and lemon-colored. stir in oil with rubber spatula. add remaining ingredients and mix well. pour into three 9'' floured pans. bake 55-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"1. preheat oven to 350. 2. grease and flour two 9\" round baking pans. 3. in a bowl stir together flour, baking soda, cinnamon, ginger, and salt. 4. in a large bowl with mixer at medium speed beat eggs, sugar, mayonnaise, and pineapple until well mixed. gradually add in flour mixture. 5. spoon and gently fold in carrots and walnuts. 6. turn into prepared pans. 7. bake in 350 degree (f) oven30 to 35 minutes or until cake tester inserted in center comes out clean. 8. cool in pans, remove, fill and top with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"preheat oven to 180 degrees celsius. grease lamington size cake tin (13 x 9 inch rectangular pan). mix carrots, brown sugar, spices, oil, salt, eggs and vanilla together in a large bowl. stir in flour. add nuts. cook for 35-45 minutes, remove when knife comes out clean. wrap with foil an place in freezer to cool (keeps it moist). ice with cream cheese frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10\" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.","target":"combine all ingredients for bars in large mixing bowl. beat until smooth. pour into greased 9\"x 13\" cookie sheet or large oblong pan. bake at 350 degrees for 30 minutes. let cool completely before frosting with my easy carrot bar cake cream cheese frosting. cut in squares and serve. note: you can either add nuts to the cake mix or sprinkle chopped walnuts on top of my easy carrot bar cake cream cheese frosting before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onions and mushrooms in butter until just tender, about 10 minutes. place onions and mushrooms in a lightly greased 8 inch square baking dish. whisk together whipping cream,egg and salt. pour over onion and mushroom mixture. bake at 350°f for 25 minutes. add cheese and sprinkle with paprika. bake until cheese melts.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat. reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside. remove the chicken from the broth and set aside the pot with the broth. remove and discard chicken skin and bones. tear chicken meat into large pieces; set aside. to the broth in the pot, add potatoes, carrot, 3\/4 teaspoon of the salt, the thyme, and black pepper. cover and simmer about 15 minutes, or until the potatoes are tender. add milk, cream, mushrooms, and the reserved chicken meat. bring to a boil. reduce heat, cover, and simmer 5 minutes. taste and add the remaining salt if needed, along with the worcestershire sauce. serve with crusty french bread.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown steaks in drippings. remove from skillet. sauté mushrooms and onion slices until tender. drain steaks, mushrooms and onion slices on paper towels. combine soup, buttermilk, parsley and seasonings, blending till smooth. place alternate layers of potatoes, onion and mushroom slices, steak and sauce in greased 2 1\/2-quart casserole. bake uncovered in 350° oven for 1 hour, or till potatoes are tender.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut meat into cubes. heat a little cooking oil in a large saucepan or fry pan. add meat and brown well. remove from pan and set aside. add sliced onion and sauté 3 minutes. remove from pan and set aside with meat. add a little extra oil to pan. add flour and stir over low heat til golden. remove from heat. stir in wine, water, crumbled stock cube and tomato paste. stir to combine, return to heat and bring to boil. return meat and onions to the pan. cover and simmer for 1 hour. add sliced mushrooms, cover and continue to simmer for 1\/2 hour more. stir through sour cream and serve immediately. alternatively serve sour cream dolloped on top of each serving.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in 13\" x 9\" baking pan. stir in thyme, paprika, salt, and pepper. dredge chicken pieces in flour, then swish in butter (both sides), until coated. arrange them in baking dish. bake in hot oven (400 degrees) until browned, about 30 minutes. reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine. cover dish with foil and continue baking about 30 minutes longer.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix flour, seasoned salt and pepper. dredge chicken in mixture and brown in a skillet with 2 tbl butter. lower heat to simmer and cover with lid. cook 30 minutes. remove chicken and set aside for a moment. leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling. add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more. serve over rice and top with parsley flakes for color.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees. wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing. melt butter in saucepan, saute onion and mushrooms for 5 minutes. blend in flour, salt, pepper and nutmeg. add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes. arrange successive layers of spinach and sauce in a buttered 1 1\/2 qt casserole ending with sauce. sprinkle with cheese. place in a shallow pan of hot water. bake for 45 minutes.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large heavy based saucepan. add onion and celery and cook until soft. add garlic and cook a further minute. add chicken and cook until browned. add wine, if using, and mushrooms. cook a further couple of minutes. add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount). cook until warmed through. stir through parsley and serve with rice, risoni or pasta.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. saute mushrooms and onions in butter until soft. combine remaining ingredients (except paprika) in a bowl. add the mushrooms and onions (mix well) pour into a greased 1 1\/2 quart casserole dish. garnish top with small amount of paprika. baked covered in a 350 degree f oven for 30 mins. remove cover and bake for another 30 mins.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: trim fat from meat and cut into cubes. heat butter and oil in heavy based saucepan and brown meat. remove meat from pan and saute bacon, onion and garlic in the pan drippings. stir in flour and allow to brown. remove from heat and stir in stock, wine,bay leaf,thyme,seasoning. return the meat to pan and simmer for about 1 hour or until meat is tender. stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour rice into a casserole dish. rinse off chicken breasts and place on top of rice. mix the mushroom soup and milk together, mixing well. pour the mushroom soup mixture over rice and chicken. sprinkle the onion soup mix on top of the chicken. cover the chicken and mushroom rice with foil. bake at 350 degrees for one hour. remove foil and brown the tops of the chicken for 5 minutes. ***add shredded cheese to the top of the dish and melt it for a few minutes until it is bubbly. excellent addition!","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium saucepan, combine rice, thyme, basil, 1\/2 teaspoon salt, and stock or broth. cover and bring to a boil. reduce heat; simmer 40 minutes. preheat oven to 350f degrees. wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half. melt butter in a large stovetop casserole dish. add onions; saute until golden brown. add prepared mushrooms; saute until lightly browned. season to taste with remaining salt and pepper. stir in rice mixture and any stock or broth not absorbed. cover and bake 15 to 20 minutes. to serve, sprinkle parsley over top.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. in a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). pour rice into a 1-quart casserole dish. in same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. add remaining ingredients and heat to boiling. pour mixture from skillet over rice in casserole. cover and bake 35 minutes or until all liquid is absorbed. with a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pound each chicken breast to 1\/4-inch thickness. mix flour, salt and pepper on wax paper. coat chicken well with flour mixture; set aside. heat a large skillet over medium-high heat; add butter. saute garlic, green onion and mushrooms for 3 minutes. remove with a slotted spoon. place chicken in skillet; cook for 5 minutes per side. add broth and soup to skillet. cook, stirring frequently, for 5 minutes. return mushroom mixture to skillet and reduce heat to low. simmer stirring occasionally, for 5 minutes. serve immediately over egg noodles.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350ºf. pour melted butter and minced garlic in an appropriately sized baking dish. place two slices of bacon on top of each piece of chicken. put mushrooms on top of the chicken and bacon. bake in preheated oven for 45 minutes or until chicken is no longer pink in the middle. remove baking dish from the oven and put cheddar cheese on top of the chicken. return baking dish to the oven and cook for an additional 5 minutes to melt the cheese. remove chicken and place on a platter. pour juices from baking dish into small saucepan and whisk together with cream over low heat until thickened. pour sauce over chicken and serve warm.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat 1 tablespoon margarine and 1 tablespoon oil in iron skillet. brown chicken. remove and set aside. add mushrooms to pan and add 3 tablespoon of sherry. sauté for about 10 minutes. add soup. add 1\/2 can-1 can water. add 1\/4 cup sherry and stir well. heat until smooth. add garlic, garlic salt, pepper and chicken and cover. cook on low for 20-30 minutes. serve over rice.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven at 150oc\/300of\/gas mark 2. chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin. to cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1\/4 cups of water, cover with microwave proof with lid and cook for three minutes on high. add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables. cover and cook for 30 minutes. serve with rice or plain pasta.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. place chicken breasts in a deep baking dish deep. combine all other ingredients in a bowl and mix well. pour mixture over chicken breast bake uncovered for one hour. serve with garlic mashed and green beans for a delightful dinner.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut chicken meat into 2.5cm pieces. heat butter in pan, add mushrooms and green onions, cook until mushrooms are just soft, about 5 minutes. add port, undiluted soup, milk worcestershire sauce and cayenne pepper. bring to boil, add chicken and sour cream, reduce to low, cook until chicken is heated through.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange chicken in a baking dish coated with cooking spray. sprinkle with paprika. bake, uncovered, at 350° for 15 minutes. in a skillet, saute mushrooms in butter for 5 minutes. add the broth, green onions, garlic, salt and pepper. bring to a boil. pour over chicken. bake 10-15 minutes longer or until chicken juices run clear. top with cheese. bake for 3-5 minutes or until cheese is melted.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325. cheese sauce: in microwave oven melt butter. add flour and mix till all incorporated. whisk in milk, nutmeg and white pepper and microwave till thickened. remove from microwave and stir in 1 cup of the cheese till melted. spinach mixture: heat butter in a large frying pan. saute onions and mushrooms for 5 minutes. add spinach a couple cup at a time to wilt till all is incorporated. when wilted remove the mixture leaving all the juice. reduce the juices till almost gone and then add back to spinach mixture. stir in sun-dried tomatoes and cheese sauce. in a oiled casserole dish place 1\/2 the mixture in then top with 1\/4 cup cheese, layer rest of spinach then top with remaining cheese. bake for 30 minutes.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: season chops with pepper and paprika. saute chops at low temperature in butter. season with salt after chops are brown. transfer chops to baking dish or casserole. combine celery, onions, parsley, soup mushrooms and water. pour over chops. cook covered in 180 c or 350 f oven for 30 minutes. turn chops over and cook for another 30 minutes or until done and the meat is no longer pink. serve with rice or noodles. enjoy!","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium saucepan, combine rice, thyme, basil, salt and stock. cover and bring to a boil. reduce heat; simmer 40 minutes. preheat oven to 350°f (175°c). trim mushrooms;slice large mushrooms. cut small mushrooms in half. melt butter in a large stovetop casserole. add onion; saute until golden brown. add prepared mushrooms, saute until lightly browned. season to taste with salt and pepper. stir in the rice mixture and any stock or broth not absorbed. cover and bake 15 to 20 minutes. to serve, sprinkle parsley over the top.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: toss 8 small free-range chicken legs in 1\/4 cup (40g) plain flour until coated. heat 2 tbs olive oil in a frying pan over high heat. add chicken and cook, turning until golden. place in a 3.5-litre crockpot. add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden. add to the crockpot with 800g can diced tomatoes and 140g container tomato paste. cook, covered, on low for 4-6 hours or on high for 2-3 hours. season well with salt and freshly ground pepper. serve with a dollop of sour cream and scattered with chopped continental parsley.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and spray casserole dish with cooking spray. steam broccoli until crisp-tender, then place in prepared casserole dish when finished. while broccoli is steaming. spray skillet with cooking spray. over medium-high heat add onion and saute until translucent. add garlic and saute for additional 30 seconds. add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. remove from heat and stir in egg beaters. pour mixture over broccoli. bake for 15 minutes, then add french-fried onions and bake an additional 10 minutes.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: season chops with pepper and paprika. saute chops at low temperature in butter. season with salt*(optional). transfer loin chops to baking dish or casserole. combine celery, onions, parsley flakes, mushroom soup, mushrooms and water. pour the mushroom mixture over the pork chops. cook convered, in 350f oven for 30 minutes. turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink. *add optional salt after chops are browned.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large skillet, brown chicken breast. remove from pan. . saute onion, mushrooms, and fresh rosemary until mushrooms are tender. do not add salt: this will make the mushrooms tough. pepper to taste. add browned chicken back to pan. in a separate bowl wisk soup, broth, and garlic powder until smooth. add to pan and head to boiling. reduce heat and simmer for 15-20 minutes until chicken is cooked through and tender. serve over rice or egg noodles.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, heat broth to boiling. add rice, cover and cook 15 minutes, until rice is almost, but not quite done. meanwhile, in another saucepan, heat olive oil over medium heat until shimmering. add onion and carrot and saute until onion is translucent and soft but not brown, 3-5 minutes. add garlic and saute until fragrant, about 1 minute. add flour and stir well. cook until thick and pasty flavor is gone, about 3 minutes. add milk, whisking constantly to eliminate lumps. add mushrooms, oregano, salt and pepper. add broth and rice to thickened milk, along with chicken. stir thoroughly and simmer until chicken is hot and rice is fully cooked, about 5 minutes.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre heat oven 200c 400f. boil the potatoes for 10 minutes. meanwhile heat the oil in a non stick fry pan and fry the onion and mushrooms untill soft then add the chicken and tarragon stir well and sprinkle the flour on and cook for an other two minutes. stir in the stock and the milk gradually and stir until the sauce thickens and set aside. add the beans to the potatoes and cook for five minutes, drain and mash together with the butter season with salt and pepper to your taste. put the chicken mixture in a greased dish and top with the mash. fluff up and bake for 20\/30 minutes until brown and crispy.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the canned soup, beef broth and mayonnaise. spread the rice and chicken breasts in the bottom of a glass casserole dish. pour in the soup mixture. add sliced mushrooms and sprinkle parmesan cheese over the top. cook at 350 for 30-40 minutes or until browned on top.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 190c\/170c fan\/gas 5. cut each chicken thigh into 3 pieces. put in a casserole dish with the shallots, carrots, celery, mushrooms, and thyme. add the gravy granules to 450ml freshly boiled water and stir to dissolve. add the puree and worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary. cut the potatoes into even slices, then arrange overlapping, on top. cover with a lid or foil and cook in the oven for 50 minutes. mix the butter and oil together and brush over the potatoes. return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. scatter the parsley on top to serve.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in large frying pan over medium-high heat. add chicken cook for 4 minute until golden. transfer to a plate. add onion and bacon to the pan cook until onion has softened. add mushroom and cook for 3min. stir in flour and mustard and cook, stirring for 2 minute. gradually stir in stock. bring to the boil simmer for 5 minute add cream and chicken. cook without boiling for 3min. or until heated through. adjust seasoning - salt, pepper. stir in parsley. serve with rice.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees f. combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. stir in the salt and pepper, and cook until the meat is browned. drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish. sprinkle the cheese over the top of the meat and vegetables. whisk together the rest of the ingredients and pour into the dish. bake for 25 to 30 minutes, until a knife inserted in the center comes out clean. serving size is 1 cup.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: microwave onion, porcini, garlic, oil, tomato paste, and thyme in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. stir mushrooms, broth, wine, and tapioca into slow cooker. season chicken with salt and pepper and nestle into slow cooker. cover and cook until chicken is tender, 4-6 hours on low. transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. let sauce settle for 5 minutes, then remove fat from surface using large spoon. stir shredded chicken and cream into sauce and let it sit until heated through, about 5 minutes. stir in parmesan. before serving, stir in parsley and season with salt and pepper to taste. enough sauce for 1 pound pasta.","target":"wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1\/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot, sauté onions ad celery in butter until light brown. add tomato paste and sugar. sauté 1 minute. add tomato juice and let simmer 10 minutes. add other ingredients except vodka and chives. strain, then add vodka. serve either hot or chilled, sprinkled with chives.","target":"rub lemon or lime around rim of glass and then put the rim in margarita salt or tony chachers, if desired. add ice to glass. mix vodka, tomato juice, lemon juice, worcestershire sauce, tabasco, salt, pepper, celery salt and horseradish (if using) and pour in glass. garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut steak into 4 serving pieces. dredge in flour mixed with salt. place in crock pot. add chopped vegetables and worcestershire sauce. pour tomato sauce over meat and vegetables. cover and cook on low 8-10 hours or on high 4-5 hours. just before serving, sprinkle with grated cheese. note: recipe may be doubled for 5-quart crock pot. cook the maximum time.","target":"cut round steak into serving size pieces. combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. brown steak quickly in oil in large frying pan. pour off drippings. drain liquid from mushrooms and add enough water to make 1\/2 cup. add liquid and worcestershire sauce to steak. cover tightly and cook slowly for 1 1\/2 hours. add mushrooms during last 5 minutes of cooking time. remove steak to warm serving platter and top with mushrooms. garnish with carrot curls and parsley or celery leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large plastic bag, combine the flour, mustard, salt and pepper. add steaks and shake to coat. in a large skillet, brown steaks on both sides in butter. transfer to crock pot. top with onion. in a bowl, combine the tomatoes, worcestershire sauce and brown sugar. pour mixture over meat and onion. cover and cook on low for 6-8 hours or until meat is tender.","target":"cut round steak into serving size pieces. combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. brown steak quickly in oil in large frying pan. pour off drippings. drain liquid from mushrooms and add enough water to make 1\/2 cup. add liquid and worcestershire sauce to steak. cover tightly and cook slowly for 1 1\/2 hours. add mushrooms during last 5 minutes of cooking time. remove steak to warm serving platter and top with mushrooms. garnish with carrot curls and parsley or celery leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut steak into 5 servings. pound steaks until they are thin and tender. mix 3 tbsp flour with the salt, black pepper, and garlic powder. add shortening to a heavy skillet or dutch oven and heat. dredge steaks in the flour mixture. brown steaks on both sides in the hot shortening. add the hot water and onion flakes. simmer 25 minutes or until cooked but tender. remove steaks and keep warm. whisk 2 tbsp flour with the pan drippings. add milk and cook until gravy is slightly thickened.","target":"cut round steak into serving size pieces. combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. brown steak quickly in oil in large frying pan. pour off drippings. drain liquid from mushrooms and add enough water to make 1\/2 cup. add liquid and worcestershire sauce to steak. cover tightly and cook slowly for 1 1\/2 hours. add mushrooms during last 5 minutes of cooking time. remove steak to warm serving platter and top with mushrooms. garnish with carrot curls and parsley or celery leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut beef into 4 serving pieces; sprinkle with salt and pepper. in a 10 in, heat oil over medium high heat cook 4-6 mins turning once until browned. spray 3-4 qt crock pot with cooking spray. place meat over top of vegetables, in same skillet mix soup and tomato sauce pour over beef. cover cook on low heat for 8-10 hours stir sauce well before serving over beef.","target":"cut round steak into serving size pieces. combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. brown steak quickly in oil in large frying pan. pour off drippings. drain liquid from mushrooms and add enough water to make 1\/2 cup. add liquid and worcestershire sauce to steak. cover tightly and cook slowly for 1 1\/2 hours. add mushrooms during last 5 minutes of cooking time. remove steak to warm serving platter and top with mushrooms. garnish with carrot curls and parsley or celery leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut steak into 4 pieces; rub with salt and pepper. heat butter in large frying-pan until hot but not brown. brown meat on both sides; remove to platter. add sliced onions to frying-pan and fry lightly; remove from pan. add water to frying-pan, scraping pan to loosen any bits of beef. return meat to pan; cover with onion slices. add vinegar, mustard, bay leaf and cloves. cover and cook slowly 1 1\/2 hours or until tender, turning every 1\/2 hour. place steaks on serving platter. remove bay leaf and cloves and place onions on platter. granish each steak with 1 spiced onion and 3 pimiento strips.","target":"mix all spices and flavorings together. place beef in a large dish and rub well all over mixture. refrigerate in a covered bowl. repeat this process every day for a week, turning the meat and rubbing in the spices, which will now be mixed with the juices drawn from the meat. tie the meat up firmly and rub a final teaspoon of ground cloves. cover with water and simmer slowly for 6 hours. when cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. slice very thinly and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut steak into 4 pieces; rub with salt and pepper. heat butter in large frying-pan until hot but not brown. brown meat on both sides; remove to platter. add sliced onions to frying-pan and fry lightly; remove from pan. add water to frying-pan, scraping pan to loosen any bits of beef. return meat to pan; cover with onion slices. add vinegar, mustard, bay leaf and cloves. cover and cook slowly 1 1\/2 hours or until tender, turning every 1\/2 hour. place steaks on serving platter. remove bay leaf and cloves and place onions on platter. granish each steak with 1 spiced onion and 3 pimiento strips.","target":"mix all the flavorings and spices together. place the beef in a large bowl and rub all over with the spice and flavoring mixture. cover and refrigerate. rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process. the spices and flavorings will now be mixed with the juices drawn from the beef. tie up the meat firmly and place in a large pot. rub in a last teaspoon of ground cloves. cover with cold water to which a bottle of guinness has been added. simmer gently for 6 hours. allow to cool in the cooking liquid. when cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate. refrigerate until serving time. serve cold, thinly sliced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut steak into 4 pieces; rub with salt and pepper. heat butter in large frying-pan until hot but not brown. brown meat on both sides; remove to platter. add sliced onions to frying-pan and fry lightly; remove from pan. add water to frying-pan, scraping pan to loosen any bits of beef. return meat to pan; cover with onion slices. add vinegar, mustard, bay leaf and cloves. cover and cook slowly 1 1\/2 hours or until tender, turning every 1\/2 hour. place steaks on serving platter. remove bay leaf and cloves and place onions on platter. granish each steak with 1 spiced onion and 3 pimiento strips.","target":"sizzle the paste in a large saucepan with the onion for 3 minutes until softened. add the carrots and potatoes and cook for a further 5 minutes. add the beef and increase the heat, sear well. now add the tomatoes and broth. season with pepper and simmer gently for 30 minutes. process half the soup until smooth and return it to the saucepan, stir well. check the seasoning and ladel into bowls. serve garnished with chopped cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat. bring to a boil and stir in rice and butter. cover pan and reduce heat to medium low; cook 20 minutes. remove from heat and let stand 5 minutes. fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable. for vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter. enjoy!","target":"heat the olive oil in a large skillet over medium heat. add the onion, chives, shallots and green pepper and sauté until soft. stir in the rice and sauté 2 to 3 minutes more. add the almonds, water chestnuts and mushrooms. turn the mixture into a casserole dish. stir in the boiling chicken broth and season with salt and pepper, to taste. cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: butter baking sheets. pre-heat oven to 350. in a bowl with mixer, cream butter until fluffy. add dark brown sugar and granulated sugar. continue creaming until smooth. add eggs and vanilla, blend well. combine flour, baking soda, cinnamon and salt. add dry ingredients to sugar mixture, blend well. stir in oats and raisins, combine well. drop cookies on baking sheets (i make them rather large so they're extra chewy) bake 12-15 minutes until light golden brown. transfer cookies to wire cooling rack immediately to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 325°f. beat the eggs, corn syrup, sugar, and butter. add in the remaining ingredients, and mix well; pour into pie plate. place pie pan on a cookie sheet. bake 50 minutes until golden brown and center is set. serve warm whipped cream or ice cream.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream butter and sugars together until light. add egg and mix well. mix together flour, oats, coconut, baking powder and baking soda. add to butter-sugar mixture and mix well. stir in raisins. drop by spoonfuls onto lightly greased cookie sheets. flatten slightly with a fork. bake at 350° for 12-15 minutes or until light golden.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. grease cookie sheets or line with parchment paper. in a large bowl, cream together butter, sugars, and vanilla until light and fluffy. add eggs one at a time, beating well with each addition. combine flour, baking soda, and cinnamon; gradually stir into creamed mixture. fold in rolled oats, raisins, and pecans. drop rounded spoonfuls onto prepared sheets. bake for 12 to 14 minutes in preheated oven. remove to a wire rack and cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with electric mixer, beat butter at high speed until fluffy and light coloured. add sugar and beat until even fluffier. add egg and vanilla, beat until batter is smooth. in separate bowl, whisk together oats, flour, baking soda and salt. pour half of dry ingredients over the batter and stir with wooden spoon until there is no streaks. stir in remaining dry ingredients. stir in raisins. scoop dough by level tablespoonfuls and drop onto lightly greased baking sheets. making sure to leave about 2-inch space between cookies. bake in oven preheated to 350°f for 8 to 10 minutes or until cookies are golden brown around edges.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f. mix together brown sugar and butter until smooth. stir in baking soda, cinnamon, vanilla, and salt. add eggs and stir until blended. stir in oats, flour and raisins. drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2-inches apart. bake 9-11 minutes or until lightly browned. remove from cookie sheet at once and cool on wire rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine raisins and liqueur; let stand overnight or for several hours. beat butter and sugar until fluffy. beat in egg and orange peel. combine flour and baking soda; stir into butter mixture. add raisins (with liquid) and oats. mix well. drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly. bake at 350° for 10-12 minutes. cool completely. melt white chocolate according to directions on package. use crisco to thin until consistency is appropriate to drizzle on top of each cookie. let harden completely before storing.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. combine: flour, baking soda, salt and spices in a small bowl. beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl. gradually beat in flour mixture. stir in oats, butterscotch chips and raisins. drop by rounded teaspoons. onto cookie sheet. bake 7 to 8 minutes. cool 2 minutes on pan than transfer to rakes till cool. cook's note in response to marg (caymandesigns)'s review: i've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. that will keep the cookie from being too \"runny\".","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 400°. combine flour, baking soda, baking powder and salt in a medium bowl; set aside. beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula. blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts. drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart. bake until lightly browned and edges are set, 12-15 minutes. cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a very small saucepan, bring orange juice to a boil. add raisins, cover, and remove from heat. allow to sit for 15 minutes; drain. while raisins are sitting, cream together butter, oil, vanilla, and zests. add eggs, sugar and molasses; beat until blended. sift together flour, baking powder, salt, and spices. stir oats and drained raisins into wet mixture and add flour mixture slowly, mixing well. stir in nuts. refrigerate batter for at least 2 hours. spoon heaping tablespoons of dough onto parchment lined baking sheets and flatten slightly with a spoon. bake at 350° for 10-12 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350° on lightly greased baking sheets. beat butter and sugars in a large bowl with mixer on medium high speed until fluffy. beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), on low speed beat in flour, stir in oats and raisins. drop by level tablespoons 1 1\/2-inches apart on baking sheet. bake for 8-10 minutes or until tops look dry. cool on baking sheet 1 minute before removing to wire rack to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. spray 2 cookie sheets with butter-flavored cooking spray. in a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, brown sugar, and sweetener. melt margarine and blend into oats mixture. add egg, applesauce, yogurt and raisins. mix gently to combine. drop by tbsp to form 24 cookies on prepared cookie sheets. bake 20 to 22 minutes. place cookie sheets on wire racks and allow to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour. preheat oven to 350°. cream together butter and the brown and granulated sugars. add flour, salt, cinnamon, and baking soda; mix well. add raisin mixture, oatmeal, and optional chopped nuts. the dough may seem a little dry; but it will be fine. drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. bake for 10-12 minutes until lightly browned. cool on wire rack. notes: recipe works well doubled. time to make does not include the 1 hour needed for soaking the raisins. you can use golden or dark raisins.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream first 4 ingredients, add the premixed dry ingredients. add the beaten eggs one at a time, rolled oats and raisins last. roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. bake @375 for 12 minutes. i always soak my raisins when making cookies. this way the don't take any moisture from the batter. soak them for 15 minutes in the hottest tap water possible, drain the excess. i noticed someone had trouble getting these out of a pan? these are cookies, not bars, so bake as directed on parchment paper if they stick -- i just use good quality non stick pans and never use pam or any lubrication.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 f (190 c). in large bowl, cream together butter and sugars until smooth. beat in the eggs and vanilla until fluffy. stir together four, baking soda, cinnamon and salt. gradually beat into butter mixture. stir in oats and raisins. place teaspoonfuls on cookie sheet. they will spread a little. bake 8-10 minutes or until golden brown. place on rack to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. mix flour, baking soda,salt, nutmeg,and cinnamon, set aside. cream crisco, butter, and sugars together in large bowl. beat in eggs and vanilla. add flour mixture. add oats, raisins, coconut. bake on cookie sheet lined with parchment paper for about 8-10 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in a large bowl, cream together the butter, shortening, sugars, eggs and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves and salt, add to the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls onto ungreased cookie sheets. bake 10-12 minutes until light and golden. do not overbake. cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight containers.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f (180c). lightly grease or spray 13 x 9 inch (3.5 l) metal baking pan. topping: in small bowl, combine walnuts, rolled oats, brown sugar, melted butter and cinnamon until crumbly; set aside. bars: in large bowl, whisk together brown sugar, eggs, milk, melted butter, orange rind and vanilla. without stirring, add flour, raisins and oats. sprinkle with baking poweder, cinnamon and salt. stir just until moistened. pour into prepared pan; smoothing top. sprinkle with topping. bake for 30 min or until tester comes out clean. let cool in pan. cut into bars.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. beat butter and sugars till creamy. add eggs and vanilla, beat well. combine flour, baking soda, cinnamon and salt. add to butter mixture; mix well. stir in oats and raisins; mix well. drop rounded tbsp onto ungreased cookie sheet. bake 10 minutes or till light golden.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f; lightly grease cookie sheet. combine flour, oats, baking soda, cinnamon, and salt in medium bowl. beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. add pumpkin, egg, and vanilla mix well. add flour and mix well. stir in nuts and raisins. drop by tablespoon fulls. bake 14-16 minutes. let cool 2 minutes before removing from pan.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350~. in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls onto ungreased cookie sheets. bake 10 - 12 minutes until light and golden. do not overbake, you want them to be a little chewy.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°. in a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt and baking soda, beating until fairly smooth. beat in the egg, scraping the bowl, then beat in the corn syrup and milk. stir in the oats, flour, nuts and raisins. drop the dough by the tablespoonful onto greased baking sheets. bake the cookies for 11 minutes, until they're a light golden brown. remove them from the oven and transfer to a wire rack to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large mixing bowl, cream butter, sugar, and eggs. add vanilla. in medium bowl, mix flour, baking powder, baking soda, and salt. add the dry to the wet and mix well. add oatmeal, coconut, and raisins and mix by hand. drop by one inch rounds onto cookie sheets. bake 375 degrees for 9-12 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sour the milk by adding lemon juice until it curdles. in a bowl mix honey, shortening and egg. in another bowl mix flour, baking soda, salt and oatmeal. slowly alternating between the dry ingredients and the milk, add to the honey mix. add raisins. drop by the teaspoonful onto greased cookie sheets. bake at 375f for 12-15 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. whisk together oats, flour, cinnamon, baking soda and salt. whisk together butter, eggs and vanilla. stir in brown sugar, making sure to take out all lumps. add flour mixture to the butter mixture. stir in raisins. roll dough into 1-inch balls and place on a cookie sheet. if dough is difficult to handle, chill for a few minutes. bake 11-13 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350'. in a large bowl, cream together butter and both brown and granulated sugar. add both eggs, vanilla extract and pie spice and mix well. add baking soda, flour, oatmeal, raisins and cinnamon chips and mix well (by hand is best). you can either roll dough into approx 2 inch balls or use the drop method onto cookie sheets lined with parchment paper and bake at 350' approx 9-12 minutes or until light golden brown. let cool 1 minute and remove to wire racks to cool completely. note: baking time is approximate as it was not given in original recipe so watch those cookies!","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 375°f combine flour, baking powder, baking soda, cinnamon and salt. in a separate bowl add butter and sugar and beat until smooth. add the applesauce, molasses, egg and vanilla. add the applesauce mixture to the flour mixture and mix well. then add the oats and raisins. drop a tablespoon of dough onto baking sheet about two inches apart. bake until slightly golden, about 12 minutes. cool for about 5 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. sift flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. set aside. in a large mixing bowl, cream butter, sugar, and brown sugar till well blended. add egg and vanilla. mix well. add flour mixture slowly. mix just until blended. fold in oats and raisins. drop cookies by rounded spoonfuls on ungreased cookie sheets. bake for 10-12 minutes until edges become light brown.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. whisk flour, baking powder, baking soda, and salt. set aside. in a mixing bowl, cream butter, butter flavored shortening, sugar, and brown sugar. add eggs and vanilla. mix well. add flour mixture and mix until everything is just blended. make sure not to overmix. add oats and raisins, stir w\/ a wooden spoon. drop by rounded teaspoonfuls on ungreased cookie sheets, 2 inches apart. bake 10-13 minutes or until golden. remove from oven. let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. cream butter and sugars. add in the eggs and vanilla. combine the flour, baking soda and cinnamon. add to the wet ingredients. mix in the oats and raisins. drop onto and ungreased cookie sheet. bake 10-12 minutes or until golden brown.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: arrange the oven racks to divide the oven into thirds. preheat the oven to 350 deg. f. in a medium bowl combine flour, baking soda, cinnamon, and salt and set aside. in a large bowl beat butter and sugars together until creamy. add eggs one at a time, beating after each addition. add vanilla and beat well. add flour mixture to the butter mixture, mixing well. stir in the oats and raisins, mixing well. drop by rounded tablespoonfuls onto ungreased cookie sheets. bake 10 - 12 minutes or until golden brown on the edges. cool 1 minute on cookie sheets then transfer to wire racks to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. stir together with fork the first 5 ingredients. in bowl, cream sugars and butter. add eggs and vanilla. incorporate flour into sugar then add oatmeal and raisins. drop by tablespoons on parchment lined cookie sheets. bake for 11-13 minutes or until golden.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. beat together butter, brown sugar, granulated sugar, egg, and vanilla extract. add flour, baking soda, and salt. mix well. stir in oats, raisins, walnuts, and candy pieces. drop by tablespoons onto lightly greased cookie sheets. bake 12 to 15 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. prepare a greased pan. whisk together dry ingredients. cream together wet ingredients until they are lightly colored and smooth. add dry ingredients to wet ingredients, mix until smooth. stir in oats and raisins. put on pan with rounded tablespoons, and bake for about 9-11 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f; line baking sheets with parchment paper. mix butter, granulated sugar, brown sugar, vanilla and eggs in a large bowl. beat with an electric mixer on high speed until fluffy. combine flour, baking soda and salt in a medium bowl; beat into butter mixture on low speed. stir in rolled oats and raisins until well blended. drop dough by heaping tablespoonfuls about 3 inches apart on prepared baking sheets. bake until golden, 12-13 minutes. transfer cookies to wire racks to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat your oven to 350 degrees. in a bowl measure out then sift the flour, tartar, soda, salt, blending. in a large bowl cream the butter, and sugar, until light and fluffy . beat in the egg, lemon extract and the grated fresh lemon zest. add half the dry ingredient and mix well. add remaining dry ingredients and the raisins or fruit of your choice. chilling the dough for half hour is good but not necessary. roll into small balls, place on parchment and press down with floured fork to make ridges in a criss cross pattern. bake until tops are golden, about 12 to 16 minutes, according to the heat of your oven and type of pan using. transfer the cookies to a cooling rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. beat margarine and sugars until fluffy. beat in egg and vanilla. add combined flour, baking soda, salt and spices; mix well. stir in oats and raisins. drop by rounded tablespoonfuls onto ungreased cookie sheets. bake 10 minutes and cool 2 minutes before transferring to a wire rack to cool completely. store in an airtight container.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. soak the raisins in a bowl with hot water and a few splashes of vanilla while you prepare the other ingredients. mix together the flours, baking powder, baking soda and salt. set aside. cream the butter and sugars. add the eggs and vanilla. fold the dry mixture into the wet mixture, avoiding overmixing until there are no dry spots. fold in the oats and then the raisins, which have been drained and rinsed. bake on a cookie sheet sprayed with nonstick spray for about 13 minutes, or until the edges start to brown.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350*. cream butter and sugar until fluffy. add egg and vanilla. beat well. combine flour, baking soda, salt, oats and coconut. gradually add to creamed mixture. add water and raisins. drop by teaspoon full onto a parchment lined cookie sheet. bake for 11 - 14 minutes. cool slightly before removing from sheet.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. beat butter and sugars together on medium speed until fluffy. add eggs and vanilla, mix well. in a seperate bowl, whisk flour, soda, spices and salt until well combined. mix flour mixture into the butter mixture. stir in oats and raisins. drop by heaping tbsp onto ungreased cookie sheet bake for 10 to 12 minutes. cool slightly then remove from cookie sheet.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. combine group 1 ingredients in a small bowl and set aside. cream group 2 ingredients with a hand mixer, first butter and sugar, then add eggs and vanilla until just mixed and starting to fluff. add group 1 ingredients to group 2 and mix until just blended. do not overmix. add the oats, and then the raisins. you will have to stir these in by hand unless you have a very powerful mixer. using a 2 tablespoon cookie scoop or a large spoon, drop balls of dough onto a cookie sheet lined with parchment paper. bake 12-14 minutes until light brown on top. cool on a baking rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. pick through raisins, removing stems. soak raisins in hot (from the tap is fine) water. this is the secret to plump, juicy raisins! cream butter, brown sugar, and white sugar. beat in eggs and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir dry ingredients into creamed mixture. mix in oats and drained raisins. drop by rounded spoonfuls onto greased cookie sheets (or use parchment paper). bake 12-13 minutes. let cool 5 minutes before removing.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400°f blend butter with sugar. beat in the egg. stir in the flour, oats, and raisins. mix until combined. line 2 baking sheets with parchment paper (or you can grease instead). with your hands, shape the dough into large, round patties, and place on the baking sheets. bake 10 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. grease baking sheets. in a small bowl, soak the raisins in the hot water, covered, for 30 minutes, until plump. drain well. beat the butter and sugars with an electric mixer until light and fluffy. beat in the eggs one at a time. beat in the vanilla. in another bowl, whisk the flour, oats, baking soda, cinnamon, cloves and salt until blended. stir into the butter mixture with a wooden spoon. stir in the raisins. drop tablespoons of batter about 2 inches apart on prepared pans. bake in the middle of the oven for about 15 minutes, until golden. cool cookies on the baking sheets for no more than 5 minutes. transfer to racks and let cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream first 3 ingredients. add eggs and vanilla. then add all dry ingredients. mix together. then roll into golf ball size. press onto a ungreased cookie sheet 2 inches apart. bake in preheated oven @400 degree's for 6-8 minutes. please watch your oven carefully as these bake quickly and every one's oven is different!","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl mix flour, baking soda, cinnamon and salt. in a big bowl cream butter with sugar. add egg and honey and beat well. little by little add the flour mixture. knead into a dough (should stick together well but still be a bit crumbly). fold in oatmeal and raisins. shape the dough into balls of desired size (i make these big and fat as stated above--> balls the size of an egg). place on a paper-lined baking sheet and flatten lightly. bake in the preheated oven at 180°c (~350°f) for 15-20 minutes (will vary according to size of your cookies).","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. in large bowl mix together butter and sugars until smooth. add eggs one at a time and vanilla until. mix well. in separate bowl combine flour, baking soda, cinnamon, and salt. gradually add to sugar mixture. mix well. stir in remaining ingredients. drop by spoonfuls onto ungreased cookie sheet. bake for 8-10 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. grease baking sheets. in a small bowl, soak the raisins in the hot water, covered, for 30 minutes, until plump. drain well. beat the butter and sugars with an electric mixer until light and fluffy. beat in the eggs one at a time. beat in the vanilla. in another bowl, whisk the flour, oats, baking soda, cinnamon, cloves and salt until blended. stir into the butter mixture with a wooden spoon. stir in the raisins. drop tablespoons of batter about 2 inches apart on prepared pans. bake in the middle of the oven for about 15 minutes, until golden. cool cookies on the baking sheets for no more than 5 minutes. transfer to racks and let cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f (180°c). mix the dry ingredients well; set aside. put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps. move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients. let stand for about 10 minutes. on a cookie sheet, spoon the dough and drop them 2 inches apart. bake 11-13 minutes until golden and crispy on the outside.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. beat together butter and splendas until creamy. add eggs and vanilla beat well. add wheat flour, baking soda, cinnamon mix well. stir in oats and raisins mix well. make into about 1\" balls and place onto ungreased cookie sheet. bake for 10 to 12 minutes or until golden brown. let cool on cookie sheet before transfering. makes about 4 dozen.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 375 degrees. mix brown sugar, butter, vanilla, and egg in a large bowl. stir in remaining ingredients. drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. bake till brown, 8 to 10 minute about 3 dozen. note :oatmeal crisp cereal with almonds can be substituted.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 300°f. place the butter, brown sugar, and granulated sugar in a work bowl; beat with an electric mixer on medium speed until the mixture is fluffy. turn the speed to low and add the egg and almond extract, beat until well combined. in another bowl, sift together the flour, baking soda and salt; add it to the butter mixture and beat until mixed. add the oatmeal and raisins and mix . grease a cookie sheet, or use a non-stick spray. with a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. gently press down on the dough with the back of a spoon to spread out into 2-inch circles. bake for about 20 minutes or until cookies are browned around the edges.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. in large mixer bowl combine all ingredients except flour and raisins. beat at low speed, scraping bowl often, until well mixed (1 to 2 min). add flour, continue beating until well mixed (1 to 2 min). by hand, stir in raisins. drop dough by rounded teaspoonfuls 2\" apart onto greased cookie sheets. bake for 8-10 minute or until edges are lightly browned.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. beat together butter, oil, and sugars until creamy. add eggs and vanilla; beat well. add baking soda, cinnamon, salt, and flour; beat well. stir in oats and raisens; mix well. (i usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.). drop by rounded tablespoonfuls onto ungreased baking sheet. bake for 8 minutes. cool for 1 - 2 minutes on baking sheet, then move to wire rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f butter 3 large nonstick baking sheets. mix first 6 ingredients in medium bowl. using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. add eggs and vanilla; beat until well blended, about 1 minute. on low speed beat in dry ingredients just until blended (do not overbeat). stir in raisins. drop batter by 1\/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. bake until cookies are just pale golden brown, about 15 minutes. cool cookies on sheets for 5 minutes. using metal spatula, transfer cookies to racks and cool completely. can be made up to 2 days ahead. store in airtight container at room temperature.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour,baking soda and cinnamon set aside. in mixing bowl mix wet ingredents with sugar. add flour mixture and blend well. add oats and raisins mix well. spray cookie sheets if not using silicone mats. drop by 1 1\/2 teaspoonfulls on cookie sheets. bake at 375 for 12-15 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. preheat oven to 375 2. in a largebowl, cream shortening with brown sugar. beat in egg until smooth. 3. sift flour, baking powder and salt over batter. mix with wooden spoon or hand mixer. 4. pour milk and continue mixing. add oatmeal, raisins and walnuts. mix to distribute evenly. 5. drop small spoonfuls of batter onto ungreased cookie sheets. bake 10 to 12 minutes. 6. when done, transfer cookies to wire racks and let cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. beat together banana, butter and sugars until creamy. add eggs and vanilla; beat well. stir in raisins. mix flour, baking soda, cinnamon, oats and salt; mix well. add butter mixture to flour mixture and mix well. refrigerate dough until cool, then shape tablespoonfuls of dough into round flattened cookie shapes (i think this gives the best results). or to save time or if you like a more cake-like cookie, you can simply drop tablespoonfuls onto ungreased cookie sheet. bake 10 to 11 minutes or until golden brown. cool 1 minute on cookie sheet; remove to wire rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in separate bowl, mix flour, baking soda and salt. set aside. beat butter and sugars together, until fluffy. mix in eggs (one at a time), vanilla and almond. then slowly mix in the flour mixture until well blended. stir in oats and raisins. drop cookies onto a parchment-lined baking sheet - slightly flatten dough. bake in a preheated 325 degree oven for 15 minutes, or until golden. don't let raisins burn.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°. whisk together ingredients from group a; set aside. combine ingredients from group b with a hand mixer on low. to cream, increase speed to high and beat until fluffy and the color lightens. combine group a and group b and mix until no flour is visible. now add the oats and raisins, group c; stir to incorporate. fill a small cookie scoop with dough. drop 1 inch apart onto baking sheet sprayed with nonstick spray. bake 8 minutes (on center rack), until golden,. remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. butter an 8-inch square baking pan. line bottom with parchment paper, leaving an overhang on two sides; butter paper. in a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. add flour, oats, and raisins; fold in just until combined. spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. cool completely in pan. using paper overhang, lift cake onto a work surface; cut into 16 bars.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. cream butter and sugars together by beating on high speed for 1-2 minutes. add egg and vanilla. continue beating until incorporated. combine flour, baking soda, cinnamon, cardamom (if using), and salt in separate bowl. while beating previous mixture, slowly add dry ingredients. using a large spoon, stir in oatmeal and raisins (dried fruits). dollop a tbsp amount of cookie dough on ungreased cookie sheet. bake 10-12 minutes or until center appears to be set (may still look slightly moist in middle). let rest on cookie sheet for 1 minute, then transfer to a cooling wire rack. enjoy!","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350â°f. cream butter and sugar, then add vanilla. sift together flour, soda, salt and cinnamon. stir in raisins. add dry ingredients to butter sugar mixture. stir well. add oats and water. mix well. drop by rounded teaspoonsful onto greased baking sheet. bake 10-15 minutes or until centre starts to dry. cool 1 minute on baking sheet, then cool on wire rack. store in covered container.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. spray cookie sheets with cooking spray. in large bowl, combine sugar, brown sugar and butter, beat until light and fluffy. add vanilla and egg, blend well. add flour, baking soda, cinnamon and salt, mix well. stir in oats and raisins. drop dough by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. bake at 375 degrees for 7 - 10 minutes or until edges are light golden brown. cool 1 minute, transfer to wire racks to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl mix the butter, sugars, and peanut butter. add eggs, one at a time and then add vanilla. mix dry ingredients together and add to sugar mixture. then add oats and raisins. form into 1 inch balls and press down onto parchment lined baking sheet. bake at 350 degrees for 12-14 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. add in the sugar and oil and mix for about 2 minutes until it reaches a caramel colour. mix in vanilla extract. sift in flour, spices, baking soda and salt. fold in oatmeal and raisins. drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. flatten the tops a bit. bake for 10-12 minutes in the preheated oven at 350°f\/180°c. let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift salt, baking soda and flour together; set aside. cream butter, add brown sugar, white sugar, a little at a time, creaming after each addition until mixture is nice and fluffy. add egg and vanilla. beat well. add sifted ingredients and mix. add cinnamon, blended oatmeal and raisins; mix well. drop by rounded tablespoons 2 inches apart on a greased cookie sheet. bake at 350 degrees fahrenheit for 10 to 13 minutes until slightly browned. cool cookies and store in an airtight container.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 190 degrees celsiius (gas 5). line 2 baking trays. put raisins in a bowl; add orange juice and soak for 10 minutes. put butter and sugar into a bowl; mix well with a wooden spoon. beat in the egg yolk and vanilla extract. sift together the flour and salt into the mixture; add rolled oats. drain the raisins; add to the mixture and stir until thoroughly combined. scoop tablespoons of the mixture; place onto lined baking trays. flatten lightly with a fork. bake for 12 to 15 minutes or until golden brown. cool on baking sheets for 5 to 10 minutes. transfer to a wire rack to cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. beat together butter and brown sugar until well blended. add eggs, one at a time, and vanilla. in a separate bowl, sift together flour, soda, powder, and salt. slowly add flour to butter mixture, until well blended. blend in coconut, raisins and oatmeal. shape into 1 inch balls and press onto cookie sheet. bakeat 350f for 8 minutes.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f (180°c). mix the dry ingredients well; set aside. put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces. add brown sugar and stir until lumps disapear. move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients. let stand for about 10 minutes. on a cookie sheet, spoon the dough and drop them 2 inches apart. if the dough drops are more than 1\/2 inch high, press down with a spoon so it will cook evenly. bake 11-13 minutes until slightly browned.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease cookie sheets or line them with parchment paper; set aside. in a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. add eggs, one at a time, beating well with each addition. combine flour, cocoa powder, baking soda and cinnamon; mix well and gradually stir into creamed mixture. fold in rolled oats, crushed banana chips, raisins and pecans. drop by rounded teaspoonfuls onto prepared cookie sheets. bake for 12 to 15 minutes. remove cookies from oven and transfer to a wire rack. cool completely.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. in a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. add eggs and vanilla; beat well. add combined flour, baking soda, cinnamon and salt; mix well. add oats and raisins; mix well. drop dough by rounded tablespoonfuls onto ungreased cookie sheets. bake 8 to 10 minutes or until light golden brown. cool 1 minute on cookie sheets; remove to wire rack. cool completely. store tightly covered. for *bar cookies* bake 30 to 35 minutes in an ungreased 9 x 13 - inch metal baking pan.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place soften butter in a large bowl. then add the brown sugar, vanilla and baking soda. mix until well combined. batter will be soft and creamy. now add in the eggs and mix until well combined. add in flour one cup at a time stirring in between cups. then add in your rolled oats, raisins, cinnamon and nutmeg. fold ingredients into dough. dough should be thick but soft and creamy. using an ice cream scooper, scoop onto cookie sheet lined with parchment paper. bake until cookies are light golden brown.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. prepare cookie sheets by lining with parchment paper. in an electric mixer beat the softened butter and sugars until fluffy. add eggs and vanilla. mix thoroughly. in a separate bowl mix the flour,baking powder cinnamon, and salt. add to sugar\/butter mixture and combine but do not over mix.add oats and raisins. drop by tablespoons onto prepared cookie sheet.bake for 13-14 minute be careful not to over bake.leave on the cookie sheet until cool completely. cookies will continue to bake and become crispy. in a medium bowl mix the confectioners sugar, the cinnamon and the milk. you may need less or more of the milk to make a glaze.place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. in a large mixing bowl, beat the butter\/margarine\/smart balance on medium to high speed for 30 seconds. in a smaller bowl, stir together 1 cup of flour, baking soda, salt and cinnamon. add mixture to the buttery mix. add brown sugar, white sugar, eggs, and vanilla to mix. blend 1--2 minutes, or until all ingredients are thoroughly mixed. stir in silver palate thick and rough oatmeal and the remaining flour. fold in the raisins. drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. bake at 350 degrees f for 10--12 minutes or until the edges are lightly browned. cool on rack.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the first four ingredients together using a whisk and then set aside in a separate bowl. cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside. last two ingredients on the ingredients list art of the start in last. mixed together the bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully. stir in the oats and raisins last. cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix oil, brown sugar and eggs until well blended. (i use a hand-held mixer.) add powdered milk to batter and continue mixing until well blended. sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. add to egg and sugar mixture. ( i switch to a wooden spoon here). stir raisins into batter. add oatmeal gradually (about 1\/2 cup at a time), adding a couple of tablespoons of water as you add oatmeal to help with stirring. mixture will be stiff. put heaping spoons full on greased cookie sheet. bake 15 to 20 minutes in 325 degrees fahrenheit oven above the center rack. the cookies brown faster on the bottoms than the tops.","target":"cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. combine flour, baking soda, spices and salt; add to creamed mixture. beat well; stir in oats and raisins. drop by rounded teaspoonfuls onto ungreased baking sheet. bake at 350° for 15 minutes. cool slightly on sheet before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: potatoes: in a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. transfer to a serving bowl; keep warm. meanwhile, separate the egg yolk from the white. chop the yolk and white separately. set both aside. sauce: in a saucepan, cook the onion and chili pepper in hot oil till tender but not brown. stir in the flour and salt. cook and stir for 1 minute. add the evaporated milk all at once; cook and stir till thickened and bubbly. cook and stir 1 minute more. add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. pour hot sauce over the potatoes. garnish with hard-cooked egg white, peanuts, and olives, if desired.","target":"place meat, onion, celery and green pepper in dutch oven; cover with water. cover tightly and cook slowly 2 1\/2 to 3 hours or until tender. remove meat; cool, shred and return to cooking liquid. add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. cook slowly 1 hour. remove bay leaf; serve on buns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown meat in electric skillet or large frying-pan. drain. add celery and onion; cover and cook slowly 10 minutes. add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. cook slowly until noodles are tender, about 30 minutes. note: this is just as good on the second day.","target":"cut up 3 strips of bacon and fry until crisp. add 1 lb hamburger meat and 3 tbsp chopped onions and brown. add 1\/4 cup soy sauce, 1\/4 tsp pepper and 1\/2 cup water. add the last 5 vegetables in layers. cover and cook over high heat for 1 minute. reduce heat and cook slowly for 15 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. combine shredded cheese and sour cream. place half the meat mixture in 9 1\/4 x 5 1\/4 x 2 3\/4-inch loaf pan. make deep well the length of loaf; place cheese mixture in well. place remaining meat mixture on top of cheese; seal well. bake in moderate oven (375 degrees f.) 1 1\/2 to 1 3\/4 hours. pour off drippings. top meatloaf with overlapping cheese triangles. let meatloaf stand 8 to 10 minutes. place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.","target":"preheat oven to 350. in a large bowl, combine all ingredients. mix thoroughly. on a baking sheet form meat mixture into a loaf about 9x5 inches (i would use a bread pan). bake 1 hour or until nicely browned and cooked in the center and juices run clear. remove from oven; drain of excess grease. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together shrtening, sugar and egg yolks. stir in milk and vanilla. add in flour, baking powder and salt. chill dough. roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon. place 3 inches apart on an ungreased baking sheet. bake at 400 degrees for 12-15 minutes, until golden brown, but still soft. yields 5 dozen 2-inch cookies.","target":"grease and flour baking sheets. beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. beat egg whites until very stiff; fold into egg yolk mixture. siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. fill a pastry bag fitted with a plain nozzle with cookie mixture. pipe in small rounds onto prepared baking sheets. let stand overnight to dry out. preheat oven to 325°f. bake cookies 20 minutes. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown. combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. spread in a saucer. stir together the flour, baking powder, and sugar. cut in the butter, as if you were making pie crust dough. gradually add the (2\/3 cup) water until the dough is smooth. form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. the bottom side may be very lightly touched to the pistachios. place on greased baking sheets, sesame side up. bake at 350° for 15-20 minutes, until golden brown.","target":"grease and flour baking sheets. beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. beat egg whites until very stiff; fold into egg yolk mixture. siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. fill a pastry bag fitted with a plain nozzle with cookie mixture. pipe in small rounds onto prepared baking sheets. let stand overnight to dry out. preheat oven to 325°f. bake cookies 20 minutes. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: halve and core the pears. slice them thinly and brush with lemon juice to stop discoloration. cut the avocados in half, remove the pits and peel them. carefully cut each half into five slices. also brush with lemon juice to prevent discoloration. place watercress and arugala on plates to be served and arrange pears and avocados on top. sprinkle chopped nuts on top. for the dressing combine all dressing ingredients in a jar and shake. spoon dressing on top and crumble the cheese on top of it all. serve immediately.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: assemble salads on two large dinner plates, with washed and dried spinach on the bottom, topped with the cheese, sun dried tomatoes, onion, and meat, if using. combine all dressing ingreients in blender, and process until thoroughly blended and smooth. spoon onto salad.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the avocado into medium thick slices. sprinkle the avocado slices with lemon juice to prevent browning. cut the mozzarella into cubes. cut the tomatoes into quarters. place all the ingredients into a salad bowl and toss with olive oil,pinch of fresh majoram and salt until the desired taste is achieved. serve at room temperature. use firm ripe tomatoes and firm avocado to achieve best results.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all of the ingredients, except the chicken, avocado, and lettuce, in a food processor and process until smooth. refrigerate this dressing for a least one hour for the flavours to mingle. when ready to serve, arrange the shredded lettuce on plates, top with the cubed chicken and avocado, and spoon the dressing over them.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover the potatoes and onions in two (or more) cups of water and heat with 950 watts for twelve minutes. let stand. put the bacon between paper towels and cook for three minutes at 650 watts. let stand until crispy. dice the bacon and mix it with the sour cream, mayonnaise, mustard, salt, and pepper. strain the potatoes and onions. add the avocado. mix with the sour cream and mayonnaise mixture. re-cover and allow to cool.","target":"peel eggs and mash really well with a fork (more or less mince them). peel, pit, and cube the ripe avocado, then place in bowl. add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. mix the egg mixture together with the avocado mixture and stir well. drain water from tuna and mix with onions, avocado\/egg mixture, dill relish, salt, hot sauce, and mayonnaise. serve over lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large soup pot, brown sausage with onions. when sausage is cooked through, drain off all excess oil. add water, pizza sauce, diced tomatoes, italian seasoning, garlic, mushrooms and tortellini. simmer over medium heat about 30 minutes, stirring occasionally. if soup is too thick, add tomato juice or water to thin. just before serving, place mozzarella cheese in bottom of bowl. pour hot soup over top and garnish top with parmesan.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a dutch oven crumble and cook sausage over medium heat until browned; drain. add tomatoes, beef broth, beans, frozen vegetables and noodles. bring to boiling. stir and reduce heat to low. cook 7-10 minutes until vegetables and noodles are tender, stirring occasionally. sprinkle with shredded parmesan cheese.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook sausage in a 350°f oven for 30 minutes. drain and slice. place onions, potatoes, broth, water and garlic in a heavy pot. cook until potatoes are tender. add sausage and bacon. salt and pepper to taste. turn to low heat and add kale and cream. heat thoroughly and serve.","target":"cut italian sausage into 2-inch lengths. brown sausage off in olive oil (about half cook it), remove from pan and put aside, add flour to oil that was used and make roux. add onions, celery, and bell pepper. stir and cook until tender or clear. add water and stir until smooth. add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. pour in red pepper, lea and perrins worcestershire sauce, dried mint, and tomato sauce. stir real well. bring to a bubbly boil and add salt, to taste. add sausage. bring back to a boil. turn heat down to simmer. cook for about 3 or 4 hours. serve over spaghetti topped with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put the squash, boiling water, stock cubes, apple and shrimp into a large saucepan. heat until boiling, then reduce heat and let simmer for 20 minutes until the squash is tender. blitz in a blender until the soup is smooth. stir in the milk or lemon juice. ladle into bowls and season with salt and black pepper.","target":"put ingredients, except shrimp, in chicken stock. bring to boil and then lower heat. cover, and cook for 45 minutes. add shrimp and simmer for 30 minutes more. you may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. if that is so, you may take the rest internally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauce: put shallots into sauce pan with wine; boil gently until wine has evaporated; mix cream and mustard together and add to the shallots; season with salt and peppier and bring to a boil; boil over medium heat, stirring often, until mixture thickens (about 8 minutes); cool. preheat oven to 425 o. arrange fillets crosswise, overlapping each other by about 1\/2 inch in shallow oven-proff dish;. melt butter and spoon over fish;. spoon lemon juice over fish;. pour sauce over fish in a wide band down the center;. cook for 10 - 15 minutes, until fork penetrates easily. garnish with scallions and serve.","target":"salt and pepper liver. saute over medium to high heat in the margarine (oleo). remove liver and keep warm. pour off some of melted oleo. in what is left, saute shallots until clear or tender. add white wine. bring to boil. add mustard and blend into mixture. stir and simmer for a few minutes. put liver on platter and pour sauce over it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut corn off cob, and then scrape ears with back of knife to obtain milky pulp. in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. add corn, onions and the rest of the ingredients to the pot. stir mixture frequently while cooking over low flame for 30 minutes. if mixture is too dry, add a small amount of milk.","target":"cut corn from cobs and scrape out milk. cut chicken into serving pieces. season well with salt and pepper. dust pieces in flour on all sides until well coated. in a heavy bottom dutch oven, heat oil over medium high heat. saute chicken and brown well on all sides. when brown (it will not been totally done yet), remove from pot and keep warm. in the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes. saute 3-5 minutes or until veggies are wilted. add tomato sauce and mushrooms. return chicken to pot and stir well into the vegetables. add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately. 45 minutes. season to taste with hot pepper sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: whisk together water and cornstarch in a small saucepan. stir continously over a medium heat until the mixture comes to a boil. continue stirring and boiling for 1-2 minutes or until the mixture is clear. pour mixture into a bowl and whisk the remaining ingredients, in order listed. whisk. refrigerate in a tightly sealed container. should keep about 2 weeks.","target":"place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. blend or process for 30 seconds more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in blender, combine basil, spinach, cheese, garlic and nuts. with blender running, add lemon juice and olive oil. process until smooth. place in a bowl and stir in mayonnaise. add horseradish to taste if you are using it. season to taste with salt and pepper. add diced sun dried tomatoes and stir just to mix. cover and refrigerate until served.","target":"place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. blend or process for 30 seconds more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine cold milk, lemon juice, garlic, and pepper in your blender. blend on high for 30 seconds. combine oils. while blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. you may need more or less oil. season with salt to taste. the mayonnaise will last up to 1 week in the fridge. servings: approximately 16 tablespoons.","target":"place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. blend or process for 30 seconds more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"using a sharp knife, carefully cut the chicken wings into 2 and set to one side. heat oil in a wok. add chicken pieces and stir fry over high heat for 6 minutes. add ginger and garlic and stir fry for a min. add tinned tomatoes, the 2 sauces, vinegar, castor sugar and salt and pepper. partially cover and cook, stirring occasionally, for about 25 minutes. until the chicken is tender and the sauce has reduced and thickened. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a large plastic bag combine flour and salt. add wings in small batches, toss to coat. in an electric skillet or deep fryer, heat oil to 350°f. fry wings a few at a time, until juices run clear, about 9 minutes. drain on paper towels. in a bowl, combine sugar, soy sauce, garlic, onion and jalapeño. dip fried wings in the sauce. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut the chicken wings into three pieces and discard tips. mix remaining ingredients into a bowl. add wings and stir. cover and marinate for 45 minutes. place pieces on the grill and brush with remaining mixture. grill over medium-hot coals about 15-20 minutes, turning once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well. add the chicken wings, mix well and put aside for 1 hour. rinse bean sprouts in cold water, drain thoroughly. drain the wings, pat dry on paper toweling. heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over. reduce heat and cook another 10-15 minutes, or until wings are tender. mix cornflour with a little water, stir in the stock and remaining marinade. add to the chicken and stir over high heat until boiling. add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"clean chicken wings and pat dry with paper towels. rub all the marinade ingredients over the wings and keep in covered container. store in refrigerator for several hours. arrange chicken on a tray and grill until browned. serve warm. you can also grill the wings but remember to flip over the wings more often as honey tends to get burnt easily."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine all ingredients and add chicken wings. cover and refrigerate at least 6 hours or overnight, turning occasionally. preheat oven to 375. arrange wings on an aluminum foil lined baking sheet. bake 40-45 minutes, basting occasionally with marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut wings into 3 sections,discard tips. in a bowl,combine the remaning ingredients. set aside 1\/4 cup for basting,cover and refrigerate. place wings in a large resealable plastic bag or shallow bowl. pour the remaning marinade over wings,turning to coat. seal or cover and refrigerate overnight. drain and discarde marinade. place wings in a shallow baking pan. bake uncovered at 375 for 1 hour,brushing several times with soy sauce mixture during the last 30 minute of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut tips from chicken wings and reserve for another use. cut remaining wings in half at joint. rinse chicken and pat dry. put in ungreased,shallow baking pan in single layer. sprinkle with salt and pepper. mix together in a small jar the remaining ingredients; cover and shake well. pour over wings. cover pan with foil and bake 2 hours at 325 degrees. remove foil, reduce heat to 300 degrees and continue baking another 30 minutes, basting with drippings every 10 minutes. when wings are brown remove and drain on papper towels. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"place chicken in a shallow baking dish, arranging in a single layer. in a separate bowl, mix the soy sauce, honey, molasses, chili sauce, ground ginger and garlic. pour the mixture over the chicken. cover and refrigerate approximately 1 hour, turning occasionally. preheat oven to 375°f. bake in the preheated oven approximately 50 minutes, or until the chicken is no longer pink and juices run clear. turn the chicken once. brush chicken with remaining mixture during the cooking time if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 350. in a small bowl whisk together the oil,chili powder,oregano and cumin to blend well. pulverize the tortilla chips in a food processor or blender. pour into a shallow bowl. dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated. place on a foil lined baking sheet and bake for 45 minutes,until browned and crips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"make 2 deep cuts in the thickest part of each wing. combine remaining ingredients in a large bowl. add chicken wings, mix well. refrigerate for three hours or overnight. cook wings in heated oiled barbecue, uncovered, until browned on both sides and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse wings and dip in egg mixture, then dredge in flour. heat 2 tbsp oil in large frying pan and fry wings until browned. mix sauce ingredients together until sugar dissolves. lay wings (not overlapping) in a 9x13 casserole dish. pour sauce over and bake 350f 1 hour (turn wings over after first 1\/2 hour). continue to cook until sauce is thickened a nicely gooey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"separate chicken wings at the joints. cut off wing tips. mix remaining ingredients and pour over chicken. cover and refrigerate about 4 hours. drain chicken, reserving the marinade. place chicken in a baking dish. brush occasionally with marinade. bake on one side for 30 minutes and then turn the wings and bake another 30 minutes on the other side in a 350 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"prepare wings. sprinkle heavy with garlic powder. refrigerate 1hr. mix flour and cornstarch in a bag. dip wing in eggs then in the flour mixture. fry in a pan with oil until browned. layer in a large baking dish. mix all of the sauce ingredients and pour over the wings. bake 350 degrees 1 hour. can be served hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"to make marinade, mix together lime juice, soy sauce, ginger, hot-pepper sauce or to taste and cilantro. cut wing tips from wings, coat with marinade mixture. allow to marinate in the refrigerator for 6 to 12 hours. mix honey, tomato sauce and 2 tablespoons of marinade. drain the chicken wings and grill for 5 minutes. brush with honey mixture and grill for another 5 minutes. turn the wings over, brush with more of the honey mixture and grill for another 10 minutes. garnish with scallions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine lime zest, lime juice, honey, garlic, soy sauce, and tabasco sauce in a large bowl. add chicken wings and toss to combine. cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 3 to 8 hours. preheat oven to 450. line 2 baking sheets with aluminum foil, then with racks. remove wings from the marinade and place on racks. (save the marinade). brush wings with marinade and sprinkle with salt. roast for 15 minutes and remove from oven. baste with reserved marinate. turn wings over and baste the second side. return to oven and roast until cooked through, 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"remove tips from chicken wings and discard; cut through wings to separate; marinate in plastic bag with remaining ingredients for 24 hours. place chicken and marinade on jelly roll pan lined with well-greased foil; bake at 350°, 1 hour, turning once. place in crockpot on low for at least 3 hours; serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings into three pieces at the joint sections; discard tips. in a bowl, mix together soy sauce, sherry, ginger, garlic, and wings. marinate wings for several hours refrigerated. take wings out of the marinade and set marinade aside for use later in recipe. heat the vegetable oil in a large deep skillet. dredge wings in cornstarch, shaking off excess. add wings to the pan, but do not crowd. cook until golden, and remove from pan (do in batches if necessary). drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot. add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes. place chicken on a serving platter and garnish with slivers of ginger and chopped scallion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut wings into sections and discard tips or save for another use. place wings in a large resealable plastic ziplock bag. stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined. pour mixture over wings in bag and seal. work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight. place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade. bake wings at 350f for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"pre-heat oven to 450 degrees f. mix all marinade ingredients and heat slightly to melt honey. pour over chicken wings. bake for 1 1\/2 hours on a sprayed foil lined baking sheet (turn frequently) until marinade has thickened and wings are glossy. remove to heated platter and sprinkle with sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a 3 quart saucepan, combine all ingredients except wings. bring to a boil and simmer 5 minute. let cool. split wings and discard tips, pour cooled sauce over wings and refrigerate overnight. place oven racks in upper and lower thirds of oven. preheat to 375 degrees. oil 2 large shallow roasting pans. drain wings, and bake uncovered 1-1 1\/2 hours, basting every 20 minutes. with remaining sauce and turn to brown evenly. switch pans halfway through cooking. let wings cool and wrap and store for up to 3 days. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings in 1\/2 and brown in 1 tbsp. butter. place them in a large pan. in a separate mixing bowl combine vinegar, mustard, brown sugar, worchesterschire sauce and soy sauce. pour the sauce over the wings. bake 3 to 4 hours at 350 degrees. you can usually buy the frozen mini wings that are great and taste just as good."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"if using fresh chicken wings, clean. seperate if you want. niki cooks the complete wing as the tip is the\"best part\". marinate in the soy, lemon juice and garlic powder for at least 24 hours. the longer the better! bake in 350 degree oven for about an hour, turning half way through cooking time or grill. probably great with a peanut sauce but they never seem to last that long at my house!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 325f. place the wings in one layer in a large baking dish. mix the sauce ingredients together. pour over the wings, place in the oven, and cook for about 1 hour 15 minutes or until very tender. remove the wings to a serving platter, place the baking dish on your hotplate, and boil until the sauce reaches a nice thick consistency. pour it over the wings, and serve with lots of napkins!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 350 degrees. cut off chicken wing tips and snip the skin between the joints. place wings in large disposable baking pan. in large bowl combine all remaining ingredients. pour over wings and toss to coat. place pan on baking sheet and bake for approximately 1 hour, turning every 15 to 20 minutes. after 1 hour increase oven tempterature to 425 degrees. turn wings to coat evenly and cook an additional 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rub garlic salt on wings. let stand 1\/2 hour. put cornstarch in a plastic bag. add wings. shake to coat. dip in beaten eggs. cook in vegetable oil til golden. place in casserole. combine sauce ingredients, heat to boiling and pour over wings in casserole dish. bake 350f 40 mins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 375º. remove wing tips and discard. cut wings apart at the joint. combine bread crumbs and taco seasoning mix; mix well. dip chicken pieces into taco sauce and then roll in crumb mixture, taking care to coat thoroughly. place on a lightly greased baking sheet. bake for 30-35 minutes or until thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine orange juice, soy sauce, garlic, sugar, ginger, orange zest, and chile flakes -- in heavy pan over medium heat.heat through and stir to dissolve sugar -- remove sauce from heat and let it cool -- place chicken drummettes in bag and pour cool sauce over, turning bag to coat well. cover and refrigerate overnight or at least 3-4 hours -- preheat oven to 375*. remove wings from marinade -- and arrange on oiled baking sheet -- bake turning once and basting with marinade -- 2-3 times -- for 45 minutes or till glossy. place wings on serving platter, scatter scallions on top and garnish with orange slices -- serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings at the joint(i discard the tip). roll in eggs and then in flour. fry in veg oil until golden. put in casserole dish. mix ingredients for sauce together and pour over chicken. bake at 350°f for 30 minutes; take out half way through to turn the wings over to cover them completely with the sauce. enjoy !"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"heat oven to 325°f. place chicken parts in bottom of roasting pan. in large pot combine all other ingredients and bring to a boil on top of stove. remove and pour over chicken in roasting pan .place in preheated oven and cook for 1 hour. serve with rice and broccoli. a nice quick,low hassle recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 350°. remove wing tips and snip the skin between the joints. place in disposable large baking pan. add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper. toss to coat. place pan on baking sheet and bake for approximately 1 hour, tossing every 15 to 20 minute the liquid will gradually evaporate the longer you cook it. after 1 hour, increase the oven temperature to 425°. turn wings to coat evenly and cook on additional 45 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"lightly coat large non-stick skillet with cooking spray. place frozen wings in a single layer in the prepared skillet. in a small bowl, combine the remaining ingredients. pour mixture evenly over chicken. cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings in half at the joint. wash and dry chicken pieces thoroughly. place all remaining ingredients for the marinade in a small bowl and mix to combine. place pieces of chicken in a gallon size ziploc bag and add marinade. place bag in refrigerator for 4-24 hours. turn bag occasionally. heat oven to 375 degrees. remove chicken pieces from bag and place on a shallow baking pan. bake for 45-60 minutes or until chicken is cooked through and no longer pink inside, and brush every 10-15 minutes with marinade. discard any remaining marinade you have left."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat the oven to 350°f. in a plastic bag mix together the taco seasoning mix, cornstarch, cornmeal, chili, cumin and oregano. add several wings to the bag and shake to give it a coating, repeat with the rest of the drumettes. place the wings in a single layer on a greased baking sheet(s). bake for approx 50 minutes, turning once or twice. serve with your favorite dip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. reserve 1\/2 cup of the mixture for basting in a separate small bowl. add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight. place the wings in a single layer on a large baking sheet. place them in a preheated 350° f (175°c) oven and bake for 30 to 40 minutes, until crisp and brown. baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"heat broiler with rack 4 inches from heat.arrange wings on an aluminum-foiled rimmed baking sheet season with salt and pepper.broil turning once untill lightly browned and tender about 20 minute. in a small bowl ,whisk together soy sauce , honey , vinegar and orange juice(optional).reserve 2 tbsp for dipping. remove wings from broiler; brush\/baste with remaining wing sauce . return to broiler , turning and brushing\/basting with sauce twice , untill browned and glazed , 2 - 4 minute brush with pan juices before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut wings in half at joint, discard tips. place on broiler rack, or wire rack with pan under and bake at 400 deg for 15 minutes. turn and bake an additional 15 minutes. in a saucepan mix the sugar, cornstarch, salt, ginger and pepper. add liquids. cook stirring constantly over med heat until mixture thickens. boil 2 minutes. brush over wings. continue baking at 400 deg. for 35 minutes. during baking brush soy mixture on wings frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 400°. lightly grease an 11' x 15\" baking pan. place chicken wings in a single layer in the prepared pan. bake wings at 400° for 35-45 minutes or until juices are running clear and\/or beginning to brown; remove from oven and drain off excess liquid\/fat. while the wings are in the oven, place all remaining ingredients in a saucepan over low-medium heat. simmer for 15 minutes; stirring often. pour the sauce over the cooked drained wings in the baking pan. turn the wings in the sauce to coat both sides. return wings in sauce to the oven and continue to bake at 400° for 20-25 minutes or until sauce is bubbly and sticky. serve w\/ lots of napkins;)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a saucepan, combine the first eight ingredients. bring to a boil. reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. meanwhile, cut chicken wings into three sections; discard wing tips. place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. bake at 375° for 30 minutes, turning once. brush with sauce. bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. serve with additional sauce if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"place chicken wings in a large shallow baking pan. bring the remaining ingredients to a boil in a saucepan. pour marinade over wings and place in a 350 degree oven for 1 1\/2 hours. remove from oven and place on a jelly roll pan. turn oven up to broil and brown wings until crispy, turning a couple of times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes. grind peppercorns in a morar and then strain through a sieve. measure 1\/4 teaspoon and set aside. combine the 1\/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. let stand for 30 minutes. arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. cover with plastic wrap. refrigerate overnight (or at least 4 hours), turning once. bring chicken to room temperature. preheat broiler. broil 3 minutes or until golden (5-10 minutes). turn and continue broiling until done (5-10 minutes), basting with marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"make the tori kari age sauce by combining all the ingredients for it in a pan over a low heat, stirring until the sugar is dissolved and then allowing to cool. extra sauce can be kept in the fridge for a couple of weeks. marinate the chicken wings in 6 tablespoons of tori kari age sauce overnight. combine the eggs, cornflour, thyme, oregano and chillis (if you're going for that option), until smooth. heat a deep fat fryer. dip the marinated chicken wings into the egg mixture until thoroughly coated and then fry immediately until the wings are golden brown and crispy. drain off on kitchen paper, sprinkle with spring onions and serve. i serve these with either gyoza sauce or my east meets west barbeque sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"mix soy sauce, oil, garlic, ginger, lemon juice and msg. add wings and marinate overnight. spread in pan in a single layer, use 2 pans if necessary. bake on 350 for 1\/2 hour. increase heat to 450 and cook 15 minutes or until desired doneness. remove from pan to serving dish. this is the original recipe. i cook them longer, about 45 minutes at 350 and then 15 minutes at 450. i like them very browned and sticky."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"1 place chicken in a shallow, medium dish. 2 in a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. pour the mixture over the chicken. cover and refrigerate overnight. 3 preheat oven to 375 degrees f (190 degrees c). 4 on a baking sheet, arrange chicken in a single layer. heat marinade in small pot on stove. bake in preheated oven approximately 50 minutes, brushing with marinade often and turning once, until meat is no longer pink and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut off wing tips and discard. combine all ingredients, except wings, in a small bowl and mix to combine. add chicken to a large zip lock bag and pour in marinade. use fingers outside bag to ensure chicken wings are all coated with mixture. marinade overnight, if time, or for a few hours. cook wings on bbq over medium heat, until browned on both sides and nice and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a bowl combine dressing preserves, and soup. place chicken in a ungreased 11x7x2\" baking pan. top with dressing mixture. cover, and bake at 350 for 20 minutes. baste. bake uncovered for 20 minutes longer, or until chicken is glazed, and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 350. put wings on a big roasting pan. cover with soy sauce. bake for an hour. mixing occasionally to cover the wings with the soy sauce. take out of the oven an let it cool down completely. when cool, drain the soy sauce. cover with the sweet chili sauce and bake at 350 for an hour, mixing occasionally to cover the wings with the sauce. on the last 5 minutes bring the oven temperature to 450."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"the day before serving: in a large bowl, combine the marinade ingredients and mix well. add the chicken wings and toss to coat. cover and refrigerate 24 hours. the next day: preheat oven to 357°. let wings come to room temperature. line 1 or 2 roasting pans with heavy-duty aluminum foil. coat 1 or 2 wire racks with non-sticking spray and place in baking pan(s). drain chicken and reserve marinade. arrange wings on rack(s) and roast for 30 minutes. drain liquid from pan(s). baste wings with marinade, turn them and baste again. roast until wings turn mahogany in color. the wings can be frozen after they're cooked. pour the remaining marinade over wings and freeze.to serve at a later date, defrost to room temperature and heat prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"heat oil in fry daddy or fryer. cut each chicken wing at joints to make 3 pieces and discard the tip. combine the flour garlic and seasoning salt in gallon size zip lock bag. place chicken in bag and shack until it's all well coated. fry in fryer until done. remove chicken to a paper towel lined dish and drain. meanwhile, mix the buffalo ingredients into a bowl. add chicken and toss until evenly coated with buffalo mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"juice the lemon half. mix together all the ingredients except for chicken wings. place chicken wings into a shallow roasting dish and pour on half the marinade. allow to stand (in fridge) for approximately 20 minutes. prepare a moderate oven (180c) and cook chicken wings for about 15 minutes. brush on the remaining marinade and return wings to the oven to complete cooking, approximately 30-35 minutes in all. serve with green salad and herb bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat the oven to 425°f. put the wings in a large plastic bag. combine the remaining ingredients and pour them into the bag with the wings. toss and refrigerate for 1 hour or longer. bake at 425 f, turning the wings once, for 35 minutes or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 350 degrees. line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray. in a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. place chicken in pan; pour sauce over chicken. bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees). to serve for a buffet: place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. cover; keep warm on low heat. to make ahead: prepare and bake the drummettes up to 24 hours before serving. cover with foil and refrigerate, then reheat them in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a saucepan, combine the first 8 ingredients. bring to a boil. reduce heat; simmer uncovered for 15-20 minutes, or until thickened. meanwhile, cut chicken wings into three sections; discard wing tips. place wings in a well-greased 15inch x 10inch x 1inch baking pan. bake at 375* for 30 minutes, turning halfway through. brush wings with sauce. bake 20-25 minutes longer, basting and turning once, or until chicken juices run clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"mix ingredients together except wings for now. once ingredients are all mixed together coat wings. once coated, let wings set in fridge for 15min then re-coat again. after you recoated wings you can begin to deep fry your wings. you can add your own special sauce to your wings. i prefer franks hot sauce or my own home made bar-b-q sauce. hope you enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"brown the wings in the oil and cook @ 15 minutes. put the wings in a single layer in a baking dish. in a small bowl mix the soup,honey and worestershire sauce and pour over the wings. cook, turning occasionally, at 350° for 40 minutes. once the wings have browned on the stove you can freeze them and use when needed. you don't need to thaw just add 5 minutes to the cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"glaze: in pot combine onion, marmalade, ketchup, vinegar, garlic, 1\/2 teaspoon montreal seasoning and spice powder. over medium-low heat; simmer, stirring, until thickened, 30 minutes. reserve 1\/4 cup glaze. wings: preheat oven to 400°f. sprinkle wings with remaining montreal seasoning. arrange in single layer on jellyroll pan. bake 30 minutes. turn wings over; brush with reserved glaze. bake 15 minutes; turn wings over. heat broiler. broil wings until golden, about 5 minutes. dip: return remaining glaze to simmer, adding water to thin as necessary. serve with wings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut tips off wings. cut remaining pieces in half. combine remaining ingredients in sauce pan. bring to a boil, stirring constantly. cool. put chicken in large disposable roaster. pour sauce over chicken. refrigerate and marinate for several hours. bake at 400 for 1 hour, turning pieces every 20 minutes. when in a hurry skip marinating time - still turns out great."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"boil the wings in water for about 15 minutes. drain and let cool slightly. pat dry. in a small bowl, combine the rub ingredients. rub the wings with the spice mixture and place in a resealable bag. refrigerate 4 hours or up to overnight. grill the wings until heated through and crispy, turning once. serve with white barbeque sauce or bleu cheese dip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut wings in half at the joint, discard tips. place on broiler rack and bake at 400 deg. for 15 minute mix the sugar, cornstarch, salt, ginger and pepper. add liquids. cook stirring constantly, over med. heat until mixture thickens. boil 2 minute. brush over wings. continue baking at 400 deg for 35min. during baking brush soy misture on wings frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse chicken with cold water and pat dry. in a large bowl, toss chicken wings with oil, 2 t pineapple juice and salt. set aside. in a small bowl, mix together preserves, soy sauce, mustard and remaining pineapple juice. prepare hot fire. remove chicken from marinade and place on an oiled grill. grill wings, turning frequently and basting with reserved sauce, until golden brown and cooked through, 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine sauce ingredients (everything but wings) in a large pot and bring to a boil. place wings in a large casserole dish or pan. pour sauce over wings and make sure they are coated evenly. cover with foil and refrigerate overnight. drain off sauce before grilling, and reserve about one cup of the marinade. cook wings on a gas or charcoal grill, turning and basting every 10 minutes or so, for about 30 or 40 minutes, or until the skin on the wings appears slightly carmelised. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings apart at joints and discard the wing tips. combine soy sauce, brown sugar, dry mustard and garlic powder in large roasting pan. add chicken wings and bake at 300 degrees for 2 and 1\/2 hours. stir every half hour or so. transfer to a crock-pot set at low to keep warm, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut off and discard the small tip of each wing. cut main wing at joint. combine first 8 ingredients and stir until dissolved. pour over chicken and marinate overnight. be sure sauce covers all pieces. drain and save marinade. in large skillet, heat a small amount of oil and brown chicken on all sides over medium. when brown, add 1\/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. stir and add more marinade if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat oven to 425° f (220° c). cut the tips off the chicken wings; cut wings in half at the joint. in a large bowl, combine the dry ingredients; stir in wings. on a baking pan, arrange wings in a single layer. bake 50 minutes or until thoroughly cooked. broil if desired for extra crispness. in a large bowl, blend carb options ranch dressing and hot sauce. toss cooked wings in sauce until evenly coated and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"place wings in a large bowl with all other ingredients. cover and refrigerate 3 hours or over night. preheat over to moderate. drain chicken wings and reserve marinade. place wings into baking dish and bake uncovered basting with marinade or do what i do and throw the marinade in the pan. bake 45 - 1 hour until golden and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut the chicken thighs in half. mix the rest of the ingredients together for the marinate \/ sauce. marinate the chicken pieces in half of the marinate \/ sauce for 2 hours or overnight. roll the chicken into rounds (to resemble a wing) and place on a cookie sheet tightly together to hold shape. bake at 350 f for 40 minutes. then place on a pre heated barbeque grill brushing them with the remaining sauce and grill up to10 minutes to add the \"wings flavor\" turning them so they don't burn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut off and discard chicken wing tips; cut wings in half at joint. combine chicken, lemon juice, and garlic, tossing gently. let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat. meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. preheat oven to 400 degrees f. combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients. remove chicken from lemon juice mixture, discarding lemon juice mixture. place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken. place chicken on prepared pan, brush with oil. bake at 400 degrees f for 30 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"spread wings in a single layer on a baking sheet that has been sprayed with cooking spray. sprinkle with salt and pepper. mix sauce ingredients until thoroughly mixed. broil wings, 4 inches away from heat, until nicely browned (about 10 minutes). turn wings, sprinkle with salt and pepper, and broil until browned as above. place browned wings in a crockpot. pour sauce over wings. cook 2 1\/2 hours on high or 4-5 hours on low. serve with french fries or, if you prefer, rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"mix all sauce ingredients in lg bowl. clean, trim and dry wings. add chicken wings to sauce and stir to coat. marinade for 30 min to 24 hrs turning occasionally. place wings on baking sheet lined with parchment paper (to ease clean-up). reserve liquid in bowl. bake @ 400 for 25 min in upper 3rd of oven. remove from oven re-coat in reserved liquid, flip over wings and return to oven for 20-25min. watch during last few minutes so they do not burn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl. place remaining ingredients in food processor or blender and process until thick paste forms. spoon onto chicken and stir to coat. let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade. heat broiler (or grill). place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. transfer to serving platter. scrape marinade from broiler pan and spread on wings. repeat with remaining chicken wings. let cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"tuck tips of wings under to for a triangle. place wings in a shallow non metal container. combines soy, sherry, ginger, garlic and honey in a jug and mix together. pour over chicken. cover and store in fridge serveral hours or over night. cook under grill basting ocassionally, or bake in oven at 180 c 1 hour in the sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat the oven to 375 degrees f (190 degrees c). combine the garlic, chili powder, paprika, curry powder, cornflour, oregano, sugar, salt, and pepper in a large, resealable bag; seal and shake to combine. add the chicken wings; reseal and shake to coat. arrange the chicken wings on a baking rack. cook the wings in the preheated oven 1 hour, or until crisp and cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"arrange chicken wings side by side in shallow baking pan. combine all other ingredients in a saucepan. bring to a boil and cool. pour over chicken, refrigerate and marinate several hours. turn pieces, then place in a 350-degree oven without removing sauce. bake uncovered for 45 minutes, turning pieces after 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings into three sections and discard wing tips. place wings in a greased 15\" x 10\"x 1\" baking tray. bake at 350ºf. for 35-40 minutes or until juices run clear. in a bowl, combine the remaining ingredients. pour 1\/2 cup into a 3-qt. slow cooker. drain chicken wings and add to slow cooker. drizzle with remaining sauce. cover and cook on low for 1 hour, basting occasionally. comments: if you deep fry the chicken before you throw it in the crock pot, and leave it be for awhile, it definitely hits the \"falls off the bone\" state. 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. and omit the first step."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"cut chicken wings into three sections; discard wing tip sections. in a large resealable plastic bag, combine the flour, salt, paprika and pepper. add wings, a few at a time, and shake to coat. in an electric skillet or deep-fat fryer, heat oil to 375°. fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. drain on paper towels. transfer wings to a large bowl and keep warm. in a small saucepan, combine the sauce ingredients. cook and stir over medium heat for 1-2 minutes or until smooth. pour over chicken wings and toss to coat. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse chicken wings and cut off tips. pat dry with paper towel. pre-heat oven 350 degrees. mix soy sauce, orange juice, brown sugar and white sugar together. mix well to disolve sugars. marinate chicken wings in marinade for at least 2 hours. (large zip lock freezer bag works well). remove chicken from marinade and discard marinade. cook chicken at 350 degrees for about 1 hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"brown the wings in a skillet with the oil until they are brown and crispy. drain the wings and place into a greased shallow baking pan. mix the rest of the ingredients together for the sauce and pour over the wings. bake at 350 for 20 - 30 min, spooning the sauce over occasionally, or till the sauce is thickened and the wings are nicely glazed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse chicken wings and palce in a shallow pan. place all the marinade ingredients in a blender or food processor and process until smooth. pour marinade over chicken wings and marinate for 2 hours, turning often. preheat oven to 400 degrees. line a cookie sheet with aluminium foil. remove chicken wings from marinade, place on lined cookie sheet. bake for 20 to30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"mix sauce in a separate bowl. arrange wings in baking pan so they are only 1 layer high. pour sauce over wings. bake 400 degrees until brown and gummy. (usually 1 to 1.5 hours). spoon sauce over wings after about 45 minutes (the longer you leave them in the oven, the gummier and stickier they are. i cook until the sauce no longer looks like juice)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse wings, and cut at the joint. sprinkle with salt, and pepper, and place on a broiler pan. broil 5 inches from the top, 10 minutes on each side, place wings in slow cooker. mix`remaining ingredients, except sesame seeds, and pour over chicken. cover, cook on low for 5 hours, or on high for 2 1\/2 hours. sprinkle sesame seeds over top just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine ingredients from syrup to garlic powder, mixing well. bring to a boil and cook over medium heat for about 6 minutes. cut wings in half at joint, place in shallow foil lined baking dish. pour marinade over chicken wings. cover and marinade over night. brush wings with marinade before baking. bake at 400 degrees for 45-60 minutes. spoon sauce over wings now and again. serve hot with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"make marinade by placing in a small bowl the lemon juice, soy sauce, vegetable oil, honey, chili powder, catsup, ginger, garlic, pepper, celery seed and mustard. stir well to mix. cut chicken wings at joint and remove wing tips. place chicken pieces in a shallow dish and pour marinade over chicken. cover and refrigerate at least four hours or overnight, stirring occasionally. drain and place on broiler pan and cook about 7 inches from broiler element, cooking about 5 minutes on each side. (watch carefully as they burn easily.) brush occasionally with the marinade. makes about 25 - 35 pieces depending on the size of the wing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"preheat the oven to 400 degrees f. season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. lay the wings in a single layer on a baking sheet. bake for 30 minutes or until the skin gets crispy and the wings are cooked through. meanwhile, combine the teriyaki sauce ingredients in a large saucepan. simmer over low heat and reduce until slightly thickened. pour the sauce into a large bowl. dump the wings into the bowl and toss to coat them with the sauce. transfer to a serving platter and sprinkle with the sesame seeds and cilantro. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"place the chicken wings onto a baking sheet, lined with aluminum foil. in a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and creole seasoning. stir and then add in the lemon juice to create a paste. using a pastry brush, brush the mixture over the chicken wings. let the chicken wings absorb the marinade for 30 minutes at room temperature. bake in a 475f degree oven for 15-20 minutes. turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp. to make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. add in the mustard, pimiento and apple cider vinegar. serve this as the dipping sauce for the chicken wings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"mix all but the chicken wings together in a large bowl. add the chicken wings and turn to coat. cover and marinate in the fridge for 15 minutes. heat a char-grill pan or frypan over medium-high heat. cook chicken, meatier side down, for 10 minutes. turn the wings and cook a further 5 minutes, or until cooked through. for presentation, sprinkle with fresh coriander and flat-leaf parsley leaves (optional) . serve with a vege or couscous\/grain side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"rinse wings. cut at joint. sprinkle with salt and pepper. place on broiler pan. broil 5 inches from broiler flame, 10 minutes on each side. place chicken in slow cooker. combine remaining ingredients in bowl, except sesame seeds. pour over chicken. cover. cook on low 5 hours or on high 2 hours. sprinkle sesame seeds over top just before serving. serve as appetizer, or with white or brown rice and shredded lettuce to turn this appetizer into a meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"step 1) mix all the marinate mix in a bowl and keep aside. the texture should be similar to pancake\/idli mixture. thick but still fluid. step 2) boil the chicken till cooked. step 3)add a bit of tumeric and salt for some colour and taste. remember to scoop out all the dirt that floats out. step 4)remove from heat, drain out and cut the wings along the joints into wingettes and drummettes. step 5)place the wings in the marinate mix and kept aside for 5 mins or so. meanwhile keep a plate of semolina nearby and heat up the oil in the wok\/pot. step 6)once the oil heats up, coat the wings with suji. and fry it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"combine 2 tbsp soy sauce, 1 tbsp lemon juice and ginger; pour over chicken stirring to coat. refrigerate 30 minute. combine remaining 2 tbsp soy sauce, 1 tbsp lemon juice, honey and 1 tbsp water. in wok or large skillet, brown chicken in hot oil; pour off oil. add honey mixture. over meduim heat, cook-covered-5 minute. over high heat cook uncovered 5 minute or till chicken is glazed; stir occasionally. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut the chicken wings in two at the joints. in a large frying pan or skillet; heat to 360f enough oil (or shortening) to cover the chicken wings. add the wings and fry until crisp, about 12-15 minutes. to bake, preheat the oven to 450f. spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. to make the sauce, combine the hot sauce or tabasco and melted butter and blend thoroughly. as soon as the chicken wings are cooked, douse with the sauce, and serve immediately.","target":"in a pan, add wings, 1 cup of water, white pepper, vinegar, red chilli powder, soya sauce, oyster sauce, barbeque sauce and salt, mix and cook on steam until it\u2019s tender and water dries. take off the flame and let it cool down. now take a bowl, add egg, white pepper, vinegar, red chili powder, salt, soya sauce and corn flour, mix and apply on wings, leave for 30 minutes. heat up oil in a pan, deep fry chicken wings until light golden and crispy. serve with ketchup or any kind of sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in shallow bowl, mix flour, egg, vanilla, milk, and lemon jce. dip rings to cover. in deep skillet heat oil to about 375*. fry rings, in batches of 3 or 4 for 2 1\/2 minutes or until golden brown. place on paper towels and dust with sugar on both sides.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice apples cross-wise into 1\/2-inch thick rings. combine flour, sugar, baking powder, and salt in medium bowl. in separate bowl, combine eggs, milk, and melted crisco. add egg mixture to dry mixture and beat until smooth. in large, heavy skillet, preheat about 1\/2 inch deep shortening or oil to about 365 degrees. dip apple slices, one at a time, into batter to coat well. fry in hot oil about 2 1\/2-3 min. or until brown and edges are crispy, turning once. drain on paper towel. sprinkle with cinnamon and sugar and serve warm. mmmm!","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees f. fill center of each apple with 1 tbls sugar, sprinkling a little over the outside. then sprinkle with lemon juice and cinnamon. dot with butter. place in deep casserole with a lid. add enough water to cover bottom of baking dish. cover and bake about 35 minutes or until tender. remove apples and boil syrup remaining in the casserole dish until thick. pour syrup and thick cream over apples to serve.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice apples into rounds (shaped like a donut) and about 3\/8 inch thick. melt butter in a pan and then toss the apples and sugar into the pan. cook over high heat turning the apples frequently so they do not burn, but caramelize nicely. if they are not tender once caramelized, then add 1\/4 cup water to creat a little steam. when tender add in the currants and pine nuts and cook for a few minutes more. add in the apple juice and cinnamon and cook until all is absorbed.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix nuts, strained raisins reserving the rum, cinnamon, and sugar ingredients,stuff into apples. place into a shallow baking dish that's greased with butter. pour remaining rum on apples. dot each apple with 1\/2 tablespoon butter. bake in a 350 degree oven for 45 minutes. till fork tender. serve hot with a side of vanilla ice cream. (a yummy must).","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 425 degrees. slice apple and place in small oveproof dish. combine brownsugar, cinnamon, and nutmeg, then dust over apple slices. grate butter over mixture. mix almonds and granola then srpinkle on top of apples. bake until apples are soft, about 8 minutes. top with frozen yogurt.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat together egg and milk. add flour, salt and baking powder mix well. heat oil in deep skillet until a drop of water spatters. sprinkle the apple rings with cinnamon. dip each ring in batter. fry in oil until golden brown and crisp on both sides. remove with a fork and drain on paper towel. sift powdered sugar over the top. serve warm with jelly or jam and cold whipped cream.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 425. place apples in baking dish, cut side down. mix flour, nutmeg, brown sugar, lemon juice, whipped cream, and 1\/4 cup sugar in bowl. spoon over apples. sprinkle with teaspoon of sugar and dot with butter. bake at 425 for 10 to 15 minutes. reduce heat to 400 and bake for 45 minutes to an hour.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: with the rack in the middle position, preheat the oven to 200°c (400°f). in a bowl, combine all the ingredients except the apples. set aside. slice a thin layer off the top of each apple. using a melon baller, dig out the core, leaving the bottom intact. make a horizontal cut through the peel around each apple so the fruit doesn\u2019t burst when baking. place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. cover the dish with aluminum foil. bake 30 minutes. remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes. cool to room temperature. serve as is or with vanilla ice cream.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut a slice from the top of each apple. core the apples. carefully remove the apple pulp, leaving a shell approximately 1\/2-in. thick. chop the pulp and mix with granola and brown sugar. spoon mixture into apple shells. bake, covered, for 25 minutes and 400 degrees. uncover and bake 10-15 minutes more. serve with sour cream or yogurt.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees melt the butter in the microwave. put the apple slices in a large ziploc bag. whisk the honey, butter, lemon juice, and lime juice. pour the liquid mixture into the bag, seal it, and shake vigorously until well mixed. then add the sugar, cinnamon, and salt. repeat shaking the bag vigorously, make sure to shake it for a good 30 seconds or more to make sure everything is evenly distributed. pour the contents of the bag into a glass baking dish. bake for 40 minutes uncovered, stirring twice during the process.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. cream butter and brown sugar together until well mixed. cut and remove core from apples. grease (pam) a 9x9 baking dish. add apples to baking dish. sprinkle cinnamon over apples. place butter and brown sugar mixture ontop of apples. cover apples with pecans. baked for 40-50 minutes until tender.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place apples in baking dish. mix brown sugar, flour, cinnamon, allspice, ginger, butter and raisins in a small bowl. fill apples with raisin mixture; sprinkle remaining mixture around apples. microwave directions: cover microwavable dish with vented plastic wrap,. microwave on medium 12-15 minutes or until apples are tender. oven baking directions: cover dish with foil. bake in preheated 350f oven 50-60 minutes or until apples are tender.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel, core and slice each apple into 4 large 1\/2 inch rings. heat butter in medium skillet on medium heat, stir in sugar and cinnamon,. add apple rings to skillet and toss gently to coat. cover and cook on low heat 10-15 minutes, stirring occasionally. sprinkle with chopped walnuts or pecans, if desired, serve warm.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. peel apples and slice into thin pieces into a deep baking dish. fill 2\/3 full and cover with 2\/3 cups sugar and 1 teaspoon cinnamon. fill the rest of the dish with apple pieces. top apples with flour, 2\/3 cup sugar. then put slabs of butter on top. bake for 1 hour and 15 minutes.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. peel, core, and slice apples into 1\/2-inch slices. toss apples in a bowl with raisins, walnuts, sugar, cinnamon, and nutmeg. pour into 9x9 inch glass pan and pour about 1\/4 inch of water into the pan. top with pats of butter. bake 20-30 minutes or until apples are tender.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place apples in baking dish. mix flour, sugar, salt, baking powder, egg together until mealy and sprinkle over apples. mix and pour last 3 ingredients over topping. bake at 350 for 40 minutes or until topping is hardened and browned. add chopped nuts, berries or raisins for a twist.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: .core whole apples and slice crosswise into ½ inch thick rings; sprinkle both sides with cinnamon sugar. melt butter in a nonstick skillet over medium high heat. add apples and nutmeg; sauté until caramelized, about 2 minutes on each side. butter a serving dish or individual plates. arrange apple slices in prepared dish. add apple juice to hot skillet and heat to boiling, scraping up browned bits. boil until reduced to 2 tablespoons; pour over apples.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut small slice off top and bottom of apple so it will stand up. core the apple. combine cloves, cinnamon, raisins, chopped nuts, brown sugar and melted butter. stuff mixture into each apple and mound slightly at top. top each apple with small pat of butter. bake at 350°f for 45 minutes. serve with vanilla ice cream.","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove core from apples. cut apples into ¼ inch slices. remove excess moisture. combine flour, sugar, cinnamon, baking powder and salt. in a separate bowl, combine egg and buttermilk. add to flour mixture. in large skillet, heat vegetable oil to 350 degrees. dip apple slices in batter. place slices in oil. cook until brown. in shallow bowl, combine ½ cup sugar with 2 teaspoons cinnamon. dip apple slices in mixture. enjoy!","target":"preheat oven to 400 deg f. core and slice apples into 1\/2\" rings. place in shallow baking dish. in saucepan, combine and heat remaining ingredients until simmering. pour over apples and bake 15 minutes or until tender, turning to baste once or twice. if desired, place with red-hot candies put in the center of each ring."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350f degrees. mix together apples, oil, sugar, eggs and walnuts by hand in a large bowl, combining well. set aside. mix flour, baking soda, salt, vanilla and cinnamon in a separate bowl, then add to apple mixture (batter will be thick). pour into ungreased 13x9 baking pan, and bake for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix together first seven ingredients in mixer. mix 2 minutes at medium speed. fold in chopped nuts. coat bundt pan with cooking spray and flour. bake at 350 degrees 35-40 minutes. insert toothpick to check for doneness. cool 5 mins in pan, invert to plate. cool, dust with powered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix together eggs, oil and sugar in large bowl. sift together flour, salt, soda and cinnamon. add dry ingredients to eggs, oil and sugar. mix well. add vanilla, apples and nuts. bake in greased and floured tube pan 1 hour at 350 degrees or until toothpick inserted comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"spoon flour into a measuring cup, level off. blend all ingredients until moistened. beat for 3 minutes. by hand stir in the apples and nuts. pour into a prepared 12 cup fluted tube pan, greased generously with shortening. bake at 325 degrees for 50-65 minutes, until a toothpick comes out clean, when inserted. cool upright, in pan for 15 minutes. place on serving plate. glaze with 1\/2 cup powdered sugar, 1\/4 tsp vanilla and 2-3 tsp. of milk. spoon glaze over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350-degrees f. grease 9x13 pan. combine apples, 1\/2 cup sugar and cinnamon in bowl. toss. arrange in a layer in prepared pan. combine eggs, flour, baking powder and remaining sugar in bowl. stir in oil. pour batter over apples. bake for 40-50 minutes or until done. sprinkle with powdered sugar, if desired. cut into squares and best if served warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven 325 degrees. pour veg oil over sugar and apples. let it soak for at least 1 hr. add sugar,apple and oil to beaten eggs. add soda, salt,cinnamon, allspice and vanilla to flour. mix very well with nuts and raisins. pour into a greased 10 in.tube pan. bake 1 hr and 15 minutes now you have a very moist delicious cake"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix together all ingredients except crushed pineapple. beat at medium speed for 2 minutes. fold in crushed pineapple. bake at 350 degrees in 2- 9 inch layer pans for 33 to 38 minutes. frost with your favorite cream cheese icing. sprinkle top with coconut or toasted coconut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix the 5 tsp sugar with the cinnamon in a bowl. peel and slice the apples thin and keep mixed in the sugar and cinnamon. beat together the sugar, eggs, oil, orange juice, and vanilla. beat until smooth. then slowly add the flour, baking powder and salt. put in a greased 10 inch tube pan. first a layer of batter then a layer of apples, keep alternating ending up with batter. bake at 350 degrees for 1 hour, check at 50 minutes. check until toothpick comes out almost dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"in a large bowl, combine dry ingredients. beat eggs. mix together eggs, oil, and vanilla. add egg mixture to the dry ingredients. stir in apples. (the amount of apples makes this a very dense batter.). pour batter into a 9x13 greased baking pan. bake at 350 for 1 hour, and check for doneness. it may take up to 1-1\/2 hrs to bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven 325 degrees. place in this order in a large bowl sugar, eggs, oil, salt, orange juice, flour baking soda, cinnamon and vanilla. mix well. add apples, coconut, chcolate chips and nuts. mix thoroughly. grease 10\" round pan slightly. pour into pan and bake for 1 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350 degrees. mix the 2 teaspoons cinnamon and 5 tablespoons sugar and set aside. in a large bowl, mix flour, 2 cups sugar, baking powder, vegetable oil, vanilla, orange juice and eggs. grease and flour a bundt pan. pour 1\/2 of the mixed batter into the bundt pan. top with a layer of 1\/2 of the apple slices and 1\/2 of the cinnamon\/sugar mixture. top with the remaining batter. then add the remaining apple slices, followed by the remaining cinnamon\/sugar mixture. bake at 350 degrees for 1 hour and 20 minutes. cool in pan on a wire rack. remove from pan and slice to serve. note: let cake cool before serving so that the cake sets up. you will get a nicer presentation when you serve the slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"combine first 3 ingredients together. in another bowl, mix shortening, sugar, eggs and vanilla together. add dry ingredients. spread 1\/2 of dough into 9x13 pan. peel and slice apples. place in bowl. microwave for 6 minutes, toss (cook more if needed). lay slightly cooled apples over base. sprinkle with cinnamon. take spoonfuls of batter, dip in flour. flatten with fingers to 3\/4 cm thick. cover all apples. bake at 350 degrees or 45 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"cream the brown sugar, eggs and shortening. add the cold coffee and mix well. sift dry ingredients together. add to to the creamed mixture. mix well. add the apples and nuts, combining well. pour into a large baking pan, 11x15 works for me. you could also use a jelly roll pan and bake it for less time. bake in a slow oven, 325 degrees for at least 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat the oven to 350°f grease an 11 x 9\" cake pan. combine sugar and cinnamon in a small bowl. set aside. in a large bowl, beat together the sugar, eggs, apple juice, oil and vanilla until well blended. in a separate bowl, combine the flour, baking powder and salt. add the dry mixture to the egg mixture and mix well. spread half of the batter into the prepared pan. evenly sprinkle the chopped apple over the batter. evenly sprinkle half of the cinnamon sugar over the apples. then, spread the rest of the batter evenly over the cinnamon and finish with sprinkling the rest of the cinnamon sugar over the second layer of batter. bake for 50 to 60 minutes. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 325°f. lightly grease and flour pan. sift together the flour, salt, soda and cinnamon. combine oil, sugar, vanilla and eggs and beat till light and fluffy. add apples and dry ingredients to the wet ones and mix well. spread batter into pan and bake for 1 hour and 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 325°f. grease and flour a 10\" spring form pan. mix sugars with oil with hand mixer. add eggs and beat well. sift flour, baking powder, baking soda, salt and cinnamon in separate bowl and then incorporate into the egg mixture until well blended. fold in kaluha, apples and raisins. pour into pan and bake for 1 1\/2 hours or until a toothpick inserted in the center of cake emerges clean. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"in large mixing bowl combine sugar, oil, eggs, and vanilla. mix with an electric mixer until well combiined (about 2 minutes). in seperate bowl wisk together flour, soda, salt, cinnamon and nutmeg. add dry ingredients to liquid mixing with an electric mixer--batter will be thick. fold in walnuts, raisins and apples until all is incorporated. pile batter into a well greased and floured 12 cup bundt pan or well greased and floured 9 x 13 x 2 pan. bake for one hour at 350 or until cake tester comes almost clean. if using bundt pan let cake cool in pan for 20 minutes and turn onto to rack to continue cooling. if using 9 x 13 x 2 pan cool in pan and cut cooled cake into squares and serve directly from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350 °f grease and flour a 9x13 pan. mix sugar, oil and eggs for 1 minute until blended. stir in remaining ingredients except apples and beat for an additional minute. stir in the apples. pour batter into prepared pan, bake until toothpick inserted in middle comes out clean, about 35-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix sugar, oil, and eggs in large bowl. mix flour, salt, baking soda, and cinnamon in separate bowl. add sugar mixture to flour mixture. add vanilla, apples, and nuts. bake in 9 x 12\" greased and floured pan at 350 degrees for 45 minutes. sprinkle with powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"beat sugar, oil, and eggs. sift flour, baking powder, soda and salt. add flour mixture to egg mixture and blend well. add apples and pecans. bake in a greased 9x13 inch pan for 1 hour at 350 degrees f. serve warm with ice cream or cool whip, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix liquid ingredients together in mixing bowl. add apples, then add spices, flour, and sugar. mixture will be quite thick. pour into greased 8x8 baking dish, or pan. bake at 350°, for 60 minutes, or until toothpick inserted comes up clean. serve either hot or warm, with ice cream,. whipped cream, or plan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"combine sugar, oil, eggs, and apples in a bowl and mix well with wooden spoon. in separate bowl, sift together dry ingredients (remaining ingredients). add dry ingredients to wet and mix well. bake at 350 degrees for 1 hour in a greased 9x13 pan. **note: cake will be a dark brown color when it is done. that is normal. it will be delicious."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350 degrees. spray a 9+13 pan or a bundt pan with cooking spray. in a large bowl sift the flour, cinnamon, baking sida, and salt. set aside. in a large bowl beat the eggs and oil together until well mixed. add the sugar and vanilla. add the dry ingredients to the wet mix until combined. fold in the apple slices and the walnuts. spead into pan and bake for 50-60 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 325 degrees. grease 10\" pie pan or 8x12\" baking pan. combine sugar, oil, eggs, and vanilla. blend in flour and baking powder. mix apples with raisins, cinnamon and 2 tablespoons sugar. pour half of mixture into pan. spread apples over surface as level as possible. cover with remaining batter. bake 1 hour or until toothpick stuck into center comes out dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 180°c grease 22cm square tin and line base with baking paper. put yoghurt, oil, eggs and sugar into large bowl. stir until smooth. add pineapple, stir briefly. sift in flour and baking powder and carefully fold in using large metal spoon. spoon into tin, smoothing top. bake for about 40 minutes or until golden and firm to touch. leave in tin to cool on cooling rack. once completely cool, remove cake from tin and peel off baking paper. dust with icing sugar if liked and cut into 16 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"cream butter and sugar. add well-beaten eggs. sift dry ingredients into creamed mixture and blend well. add raisins, nuts and apples. mixture will be very thick. spoon into 9x13 greased and floured pan. bake at 350 degrees. test with toothpick after 30 minutes for doneness. frost with cream cheese icing or simply serve with a dollop of whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"mix together sugar and oil, add eggs and beat. sift together flour and baking powder. combine vanilla and orange juice. add the flour mixture and the orange juice mixture alternately to the sugar mixture. mix well. grease and flour a tube pan. starting and finishing with batter, alternate layers of cake batter and apples in tube pan. bake at 350 degrees for 1 hour or until toothpick comes out clean. turn out of pan as soon as removing from oven. cool completely on wire rack. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"preheat oven to 350 fahrenheit. sift together the flour and baking soda and set aside. in a bowl, combine the egg, oil, sugar, cinnamon, salt, and vanilla. beat with an electric mixer until smooth. add tofu and mic until just blended. fold in flour mixture and toss gently. add walnuts, apple, and raisins. pour cake mixture into a 9-inch cake pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean. cool completely on a rack, then turn onto a plate. serve the cake warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. mix together 1\/4 cup sugar and 1\/2 t cinnamon. place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. cream 1\/2 cup sugar and butter. add egg and vanilla and mix well. stir in flour and baking powder and spoon over apples, spreading it as best as you can. bake 30 minutes. best served warm, with vanilla ice cream.","target":"prepare cake mix per directions, except subsitute the water for pineapple juice from 1 can + water to make the right amount. after batter is smooth, fold in the pineapple from the 1st can of pineapple. bake as directed. when completely cooled, frost with the following;. combine pineapple juice from 2nd can and pudding mix until dissolved. mix this with the whipped topping. fold in remaining pineapple from the 2nd can. chill well before serving (about an hour)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 deg f. mix together dry ingredients. cut in shortening as you would for a pie crust. stir in apples and raisins. add enough juice to make a stiff dough. on floured surface, roll dough about 1\/2\" thick.apprx. 8 in circle. cut into triangles and bake on cookie sheet for 20-25 minutes, or until light brown. remove from oven and dust with 1 tbsp confectioners sugar. let cool. separte triangles.","target":"preheat oven to 400 degrees. combine all dry ingredients in a large mixing bowl. beat egg whites in a medium bowl, add milk, molasses, and vegetable oil and stir well mixed. pour mixture to the large mixing bowl and stir until just moist. fold in apple and raisin. pour batter into muffin tin either lined with paper or greased. bake until tooth pick comes out clean, about 20 minutes. remove from oven and cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients. in separate bowl, beat eggs, stir in milk and apples. combine with dry ingredients. drop 1 tablespoon at a time into hot 375 deg f. fat. fry until golden brown. drain and serve sprinkled with confectioners' sugar, and\/or maple syrup.","target":"place the flour, egg and one third of the water in a bowl and mix vigorously with a whisk. the mixture will be fairly thick. when smooth, add the remaining water and mix again until the water is incorporated and the batter is thin and smooth. stir the apple sticks into the batter. heat the oil to 375* in a large heavy skillet. pour about 1\/3 cup of the batter into the pan for each fritter, making 4 or 5 at a time. using forks, spread the batter out so each fritter is no more than 1\/2 inch thick. cook for about 3 minutes on each side, until brown and crisp. drain the fritters on paper towels and transfer to a plate. sprinkle with sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients. in separate bowl, beat eggs, stir in milk and apples. combine with dry ingredients. drop 1 tablespoon at a time into hot 375 deg f. fat. fry until golden brown. drain and serve sprinkled with confectioners' sugar, and\/or maple syrup.","target":"stir first 6 ingredients in a large bowl, make a well in the center. in a seperate bowl beat eggs until foamy and light. pour into the well. add margarine, apple and chocolate chips. stir just until moist. drop by rounded tablespoonfuls into 375f oil. when they start to brown turn over and cook other side. remove to paper towel and cool completely. dust with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients. in separate bowl, beat eggs, stir in milk and apples. combine with dry ingredients. drop 1 tablespoon at a time into hot 375 deg f. fat. fry until golden brown. drain and serve sprinkled with confectioners' sugar, and\/or maple syrup.","target":"beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. stir in pineapple. cover and chill 2 hours. pour oil to a depth of 5 inches into a dutch oven; heat to 375°f. drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. drain fritters on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix dry ingredients. in separate bowl, beat eggs, stir in milk and apples. combine with dry ingredients. drop 1 tablespoon at a time into hot 375 deg f. fat. fry until golden brown. drain and serve sprinkled with confectioners' sugar, and\/or maple syrup.","target":"sift together the flour, salt, baking powder, cinnamon, and sugar.set aside. in a large mixing bowl, bet the egg lightly. add the milk and vanilla and blend. peel and core the apples, chop finely (use your food processor) and toss with the lemon juice. add the dry ingredients gradually to the milk mixture, then add the apples, blend. heat an electric skillet to 365*. add enough oil to reach 1\/4\" deep.drop the batter by heaping teaspoonfuls into the skillet, patting each fritter down a bit. but they will be approximately 2 1\/2\" in diameter. fry until golden on on eside.then turn and brown the second side. transfer to a platter and keep warm in the oven while you fry the rest. serve with warmed maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. beat egg whites until peaks form, and fold into yolk mixture. cook on hot, lightly greased griddle until golden brown. delicious served with a dollop of sour cream and maple syrup.","target":"in a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. in a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. onto a hot, lightly greased griddle or skillet, pour about 1\/4 cup batter. cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. turn and cook 2 to 3 minutes more or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. beat egg whites until peaks form, and fold into yolk mixture. cook on hot, lightly greased griddle until golden brown. delicious served with a dollop of sour cream and maple syrup.","target":"combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice. gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple. in a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst. turn the drop pancakes and cook until the underside is golden. continue to cook in batches."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. beat egg whites until peaks form, and fold into yolk mixture. cook on hot, lightly greased griddle until golden brown. delicious served with a dollop of sour cream and maple syrup.","target":"heat oven to 250°. beat together the egg, flour, salt and pepper. peel and chop the apple. peel the potatoes and grate them. stir the apple and potatoes into the egg mixture. heat 1 tbsp of the oil in a large frying pan over medium heat. pour in about 1\/2 cup of batter for each pancake and flatten. fry as many pancakes as you can at a time without crowding. cook them until golden, 3-4 minutes a side. keep the pancakes warm in the oven while cooking the remainder. add the remaining oil as needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. beat egg whites until peaks form, and fold into yolk mixture. cook on hot, lightly greased griddle until golden brown. delicious served with a dollop of sour cream and maple syrup.","target":"in a large bowl, combine all ingredients except mushed apple and topping ingredients. whem well mixed, add the mushed apple and continue to mix until smooth. on a griddle or in a large frying pan lightly greased with cooking spray, dollop quarter-cup sized globs to make the cakes. it's best to start at a mediun heat and increase heat as you see neccessary. flip the pancakes when bubbles begin to appear. serve with honey or your favorite syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. beat egg whites until peaks form, and fold into yolk mixture. cook on hot, lightly greased griddle until golden brown. delicious served with a dollop of sour cream and maple syrup.","target":"thaw frozen veggies a bit in the microwave. finely chop first 4 ingredients in food processor, then shred carrots in food processor. place veggies in large bowl. add parsley, salt, mrs. dash, then add eggs and milk to veggie mixture. mix flour and baking powder in small bowl to combine, then add to veggie mixture. mix well to combine. place small spoonful dollops on heated, oiled, non-stick frying pan -- approximately 2 -3 minutes each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"mix flour, cinnamon, soda, salt and baking powder together. beat eggs and add sugar and oil. add vanilla and dry ingredients. stir in apples. mix walnuts in a tsp of flour and add to batter. pour into 2 greased loaf pans. bake at 350 degrees for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"beat together sugar, oil, and eggs. sift together flour, salt, cinnamon, and baking soda. add to liquid mixture. add vanilla, apples, and nuts to mixture. put into two loaf pans sprayed with pam. sprinkle tops with sugar. bake at 350 for 1 hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"mix the rye and white flour together with the salt. set aside. in a separate bowl add the honey, yeast and 100 ml warm water. let stand 10 minutes. add yeast mixture to flour mixture. little by little add the rest of the warm water (400 ml). knead until dough is pliant. cover dough and let stand in a warm place for 30 minutes. knead once more, cover again, and let stand for 40 minutes. form dough into an oblong loaf and place on a sheet with parchment paper. cover until the oven has been preheated to 250°c. pat bread with water and bake on the 2nd lowest shelf in oven. after 10 minutes, lower temperature to 190°c and continue baking for ca. 45 minutes. when fully cooked, the bread will sound hollow when tapped on the bottom."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. in a separate mixing bowl combine sugar, oil, egg, and lemon peel. stir drained pineapple, pineapple juice, and carrots into sugar mixture. mix well. add flour mixture; stir just till combined. stir in walnuts. pour batter into greased loaf pan. bake in a 350 degree oven for 55 to 60 minute. cool 10 minute on wire rack. remove bread from pan; cool throughly on wire rack. wrap and store overnight before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"preheat oven to 350 degrees. combine apples, sugar and oil in medium mixing bowl. add egg; mix well. combine dry ingredients in seperate bowl. add apple mixture, mixing just until moist. stir in cranberries. sprad batter in greased loaf pan. bake @ 350 degrees 1hour. cool in pan 15 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"heat oven to 325°f. grease 2 loaf pans. electric hand mixer not recommended. workout those arms . lol. in a large bowl combine baking soda, cinnamon, salt, granulated sugar, packed brown sugar, and vegetable oil. add 3 eggs lightly beaten, 2 tsp vanilla, 3 cups flour, 1 cup walnuts (optional). fold in 3 cups peeled chopped apples ( i use granny smiths). pour into loaf pans or muffin tins and bake 60 to 70 minutes for loafs. or 25 minutes for muffins ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"heat oven to 350 degrees, and grease and flour an 8- by 5-inch loaf pan. cream shortening and sugar together until fluffy; beat in eggs. sift together flour, baking powder, soda and salt; gradually add to egg mixture, alternating with portions of the grated apple. stir in lemon peel and walnuts. the batter will be stiff. spoon into prepared pan and bake for 50 to 60 minutes, until toothpick inserted in middle comes out clean and top is nicely browned. cool thoroughly; do not slice until cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"blend shortening and honey together. add egg and beat well. sift flour, baking powder and salt together and mix 1\/3 cup with chopped nuts. add about half the remaining sifted dry ingredients to the egg mixture and mix well. add bran and pineapple juice and mix, and then add remaining flour and nuts. pour into greased loaf pan and bake at 325 degree oven for 75 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"preheat oven to 350°f. sift together flour, salt, baking soda, cinnamon, cloves and allspice. set aside. in a large bowl, soften pumpkin with back of a wooden spoon. mix in oil and blend well. mix in sugar. add eggs, a little at a time, stirring until combined. add flour mixture to wet ingredients slowly, stirring with a wooden spoon to blend well. fold in apples and pecans. divide batter between two buttered and floured loaf pans. bake in preheated 350° f oven for 50 - 60 minutes, or until a tester comes out clean. cool in pans for 30 minutes. remove, and let cool completely on wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"grease well 2 -1 pint straight sided wide mouth canning jars, flour inside, set aside. in a medium bowl combine flour, baking soda, cinnamon, and salt. mix well. in small bowl combine sugar, oil or butter, eggs, and applesauce (apples as well if using). add apple mix to flour mix and stir well, until all moist. add walnuts if using, stir. divide mixture into 2 glass prepared jars, cover with greased tin foil, grease side down. put jars into crock pot, add 1\/2 c warm water to crock around jars. cover and cook 1\/2 - 2hours on high or until long wooden skewer comes out clean. remove jars from cooker, let cool 10 minute. carefully remove breads from jars. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"combine flour, powder, soda, cinnamon, and salt in a small bowl. combine remaining ingredients in a mixing bowl; add dry to wet. pour into a greased loaf pan, and bake at 350 degreese for about 50 minutes, or until a wooden pick inserted into the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"cream sugar and shortening; then add eggs. sift together flour, baking powder, soda, and salt. add apples, nut meats and vanilla. put in a loaf pan and sprinkle with 4 tablespoons sugar and cinnamon before baking for 1 hour at 350 degrees. lay pan on side until bread is cool. maraschino cherries may be used if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"in a mixing bowl, beat eggs, sugar and oil. add carrots, pineapple and vanilla. combine dry ingredients in seperate bowl, beat into carrot mixture. pour into 2 greased 8 inch loaf pans. bake at 325 degrees for 60-70 minutes or until a toothpick comes out clean. cool in pans 10 minutes, remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"directions. 1.preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch baking pan. 2.stir together apples, sugar and oil. add egg; mix well. in a separate bowl, sift together flour, baking powder, baking soda and cinnamon. stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. stir in cranberries and walnuts. spread batter into prepared pan. 3.bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"grease 2 loaf pans well. heat oven to 350 degrees f. mix the first 8 ingredients until blended together. mix in the last 3 ingredients until all is well-moistened. pour into loaf pans. bake for 40 minutes or until a toothpick inserted in the center comes out clean. cool on rack for 10 minutes. remove loaves from pans. cool loaves on rack. when completely cooled, any leftover bread should be wrapped tightly in plastic wrap."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"grease and flour three 7-1\/2x3-1\/2x2-inch or two 8x4x2-inch baking pans. set aside. in a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside. in a large bowl combine eggs, apples, sugar, oil, and vanilla. stir in flour mixture just until moistened. pour batter into prepared pans. bake in a 325 degree f oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. cool in pans on wire racks for 10 minutes. remove from pans. cool on wire racks. wrap and store overnight before slicing. makes 30 servings. note: golden delicious, rome, granny smith, jonathan, or newtown pippin apples are a good choice for this bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"preheat oven to 350 degrees fahrenheit. toss apple slices with 1\/4 cup sugar and cinnamon and set aside. combine dry ingredients in a large bowl and mix well. in a small bowl, beat together eggs, oil, orange juice, and vanilla extract. mix wet ingredients into dry until just combined, then fold in apple slices. grease two 8\" loaf pans, pour batter in, and bake at 350 for 1 hour. if bread is not fully cooked after 1 hour, turn oven down to 325 and continue baking for up to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. sift together flour, baking soda, cinnamon and salt and set aside. combine sugar, eggs, oil, sour cream and vanilla, beating well. blend into flour mixture. fold in apples and nuts (if used) and pour into 2 greased and floured 8-1\/2\" x 4-1\/2\" x 2-1\/2\" loaf pans. bake 1 hour or until loaves test done. makes 2 loaves.","target":"preheat oven to 300 degrees. prepare 2 loaf pans with cooking spray. mix flour, baking soda, salt, walnuts, and apples in a large bowl. whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. evenly divide mixture between prepared loaf pans. bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift flour, baking powder, and salt together. cut in shortening, add milk, and mix to a smooth dough. turn onto floured surface and divide into 6 portions. roll each portion large enough to cover 1 apple. place an apple on each piece of pastry. mix sugar and cinnamon together. spoon some of this mixture into each core cavity. moisten edges of pastry and bring up over the apple; seal edges. place on greased baking sheet or in shallow pan. bake at 350 degrees fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. remove from baking sheet. serve warm with milk or cream.","target":"combine the flour, sugar, eggs, oil, baking soda, cinnamon and vanilla. mix together 3 minutes. fold in pie filling. lightly grease and flour a 9\"x13\" cake pan. spread batter in bottom of pan. preheat oven to 325. bake approximately 30-40 minutes. cake is done when the top springs back when touched or toothpick inserted comes out clean. cool. can be served plain or with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the pork chops in an ovenproof casserole. mix the remaining ingredients, except sour cream, and pour over the chops. marinate the chops 2 to 3 hours in the refrigerator. bake the chops, uncovered, in the marinade in a preheated 325 degree f. oven for 1 hour or until tender. add more wine if necessary. stir sour cream into pan juices and heat through but do not boil. serve chops with sour-cream gravy.","target":"preheat oven to 350 deg f. layer onions and apples in the bottom of a shallow baking dish. drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. cover and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a large frying pan and brown both sides of the pork chops. add the garlic, thyme and onions and cook until softened. sprinkle the sugar and mixws spice over the chops and pour the juice over. bring to boil and simmer for 8-10 minutes. mix the cornflour with one tablespoon of cold water to make a paste. stir the paste into the juice and simmer until it thickens. season to taste. arrange the clementines over the chops and simmer for 2-3 minutes. serve!","target":"preheat oven to 350 deg f. layer onions and apples in the bottom of a shallow baking dish. drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. cover and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place pork on a lightly greased rack of broiler pan. sprinkle with salt and onion powder. broil 5 1\/2 inches from heat (with electric oven door partially opened) 7 minutes on each side or to desired doneness. combine peaches and remaining 3 ingredients in a saucepan. cook uncovered, over low heat 10 minutes, stirring often. arrange pork chops on a platter. pour peach sauce over pork.","target":"preheat oven to 350 deg f. layer onions and apples in the bottom of a shallow baking dish. drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. cover and bake 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"preheat oven to 180- 200 degrees c. brown sausages in frying pan. while sausages are on, heat the remaining chopped ingredients in a casserole dish (except worcester sauce, tabasco and herbs) when sausages are browned, cut them into chuncks and add to the casserole dish. put into a preheated oven for up to 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"slice the sausage and partially cook to eliminate fat, drain. cut the potato in half and boil, drain, and slice. slice onion thinly and dry fry to soften and eliminate the \"bite\" that often accompanies fresh onion. place sausage rounds in a baking dish. place a layer of sliced potatoes over the sausage. add the onion rings over the potatoes. continue to layer. pour undiluted soup or tomato sauce over this mixture. cover and bake at 350°f for twenty minutes, remove cover and let brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"preheat oven to 300 degrees. cook bacon in heavy skillet until crisp. remove bacon from pan; break cooked bacon into crumbs. in reserved bacon fat drippings, cook the onion, celery and green pepper until celery is tender;drain. mix all ingredients in a casserole dish. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"cook meat with seasonings, onion, bell pepper and celery until meat is tender. add dry rice, whole tomatoes, corn and cabbage. stir to mix. bake in lightly greased casserole dish place 2-3 strips of bacon on top. bake one hour at 300 degrees; top with salsa or louisiana hot sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"in a skillet, brown beef and onion- drain off any fat. place half the cabbage in a non-stick sprayed 3- or 4- quart casserole. top with beef and onion mixture and then the rest of the cabbage. mix together tomato sauce, water, basil, oregano and pepper. pour over cabbage. cover and bake at 350 degrees for 75 minutes- check durnig last half hour of baking and add more water if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"slice onions and place in a greased baking dish. dust with salt and pepper. core apples and slice into rings, and lay on top of the onions. sprinkle with brown sugar. slice tomatoes and lay on top of the onions. dust with salt and pepper and mixed herbs. prick sausages and lay on top. bake 350 for 20 minutes, turning the sausages halfway through cooking. drain fat and serve hot with mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"place all ingredients into a large casserole dish. cover with water and mix. place lid on casserole. microwave on high for 10 minutes, stir, replace lid and microwave medium for 10 minutes. if you prefer to bake this dish. bake at 350º for 30 minutes or until meat is done. this should be cooked at least an hour before feeding so that it is well cooled. note: organ meat (such as liver, kidneys, etc.) and eggs are very good for your dog."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"brown ground beef with onions, carrots, and green pepper. place a layer of cabbage in the bottom of a two-quart casserole dish. sprinkle rice over top; cover with meat mixture. top with layer of cabbage. mix the remaining ingredients in a saucepan and heat to boiling. pour this over the ingredients in the casserole dish. bake at 350 degrees f for at least an hour or until done. note: i would suggest covering it for the first half hour as it was getting very dark around the edges and the bits of cabbage sticking up were quite black. (didn't taste burnt, just not very attractive.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"in a large skillet, brown the ground beef and drain off any grease. add the chopped onion and cook for about 3 minutes to soften the onion. add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. bring to a boil, reduce heat, and cover. simmer until the cabbage is to the desired tenderness-about 30 minutes. serve with white rice (optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"preheat oven to 350°f. cook bacon, crumble in bowl. season ribs with salt and pepper, cook in bacon grease 3-4 minutes on high heat, turning once. place in greased 9x13 baking dish, leave fat in skillet. cook cabbage and onion until softened in grease. remove from heat and mix in other unused ingredients. spoon over top of pork, sprinkle with bacon. cover with foil, bake 30-45 minute until center is 160°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"slice lemon and place in large roasting tray. add sprigs of rosemary, bay leaves and thyme on top. chop carrotts, parsnips and sweet potatoe into large 2inch pieces and place in tray. add the stock so it just covers the vegetables. add salt and pepper with a sprinkle of olive oil, cover with aluminium foil and place in hot oven for 1hr. meanwhile grill sausages, leave to cool on side. once the vegetables have softened take tray out of oven and add the sausages and place tray back in the oven, if you're happy with the result switch the oven off and leave foil on tray as the steam will continue to cook it slowly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"add all ingredients except rice and chicken broth in freezer bag. the night before, thaw in freezer. spray crockpot with cooking spray. place rice in the bottom of the crockpot. pour meat\/cabbage mixture on top of rice. pour broth on top. cover, and cook on \u201Clow\u201D for 4-6 hours. stir before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. in skillet, saute onion and celery in butter 3 minutes. add beef and salt and cook, stirring occasionally, another 5 minutes. drain of extra fat. spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture. add remaining cabbage and apple slices. cover and bake 1 hour. nice with mashed potatoes or noodles. sprinkling parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion.","target":"fry the sausages until brownd and cut them into 1 inch peices. cut the red or green pepper into 1 quarter inch peices. peel carrots and cut into 1 half inch chunks. dice the onion. destring the celery by running a peeler along the back of the stalk and cut into 1 half inch peices. put all ingredients into your slow cooker and cook on a low heat for 5 hours. serve with pasta or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients except apples, sour cream, cornstarch, salt and pepper in a slow cooker. cover and cook on low 5-6 hours, adding apples during the last 30 minutes. combine sour cream and cornstarch and stir into stew. cook for 2-3 more minutes. season to taste with salt and pepper.","target":"cut chicken into cubes and place in bowl. combine honey and curry and mix thru chicken. stir in apple slices. heat oil in heavy skillet over high heat. saute celery for 1 minute. add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. add raisins and parsley, stir well and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash potatoes, cut in half and boil with skins on. when cooled, remove skins and cube. add onion, and diced celery. set aside. mix salad dressing, mustard, pickles\/relish, spices, salt and pepper, and a tbsp or so of pickle juice. mix well, thin out with milk, using your own judgment as to consistancy. pour over cubed potatoes and mix well. gently stir in sliced eggs, reserving 5-6 slices for garnish. pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot, bring potatoes to a boil with lemon juice and kosher salt. bring to boil, lower to simmer and cook 12-15 minutes, until you can pierce it with a skewer or knife, drain and cool for 15 minutes, or until you can handle them meanwhile, mix dressing ingredients together in a medium sized bowl. prepare a large bowl. cut potatoes in quarters and add to the large bowl. drizzle with vinegar, salt, pepper, stir. add dressing,. refrigerate 3 hours or up to 3 days.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil the potatoes with the skins on. peel the potatoes; when cool and cut in cubes. add the chopped celery, onions and radishes. add the chopped eggs, some salt and pepper. now mix together all the dressing ingredients and pour over the potatoes and mix well. serve well chilled.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel potatoes and cut into chunks. place potatoes in a large saucepan and cover with water. cook over medium heat until potatoes are tender. drain and place cooked potatoes in a large bowl. mash potatoes with butter and salt and pepper to taste. i like to leave them a little chunky. stir in the celery, onion and pickles. mix together the mayonnaise, mustard and sour cream, and stir into mashed potatoes, mixing well. serve warm or at room temperature.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl, place potatoes, celery, green onion, and parsley. meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. chill for 1 hour. pour chilled cottage cheese mixture over vegetables; mix well. chill at least 30 minutes before serving.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together first 4 ingredients, cook until thick. take off of stove, add 2 t mustard and 1 cup sugar. mix together and refrigerate or use right away for potato salad. mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes. add mustard, sugar, onion, relish, boiled eggs and cooked dressing.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil the onion in a small amount of water; add butter, salt, sugar, and vinegar and cook until the onion is tender. slice the potatoes and add to the onion mixture. warm mixture slowly; stir gently, being careful not to break the potatoes. add the cream and pepper. serve hot.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover potatoes with water and bring to a boil. reduce heat, add salt and pepper and simmer potatoes for 15 minutes or until tender. mix red bell pepper, jalapeno and tomato. rinse potatoes with cold water and quarter. mix fennel, bell pepper, jalapeno, tomato and potato in a bowl with sour cream and chill for 1 hour before serving.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil the potatoes whole for about 20-30 minutes or until easily pierced with a fork. drain and cool completely. large dice the potatoes( or slice in rounds). plece in a bowl with enough room for stirring. add the remaining ingrdients, using salt and pepper to taste. stir and chill until ready to serve. feel free to add more sour cream if salad seems dry.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: char the poblanos over a gas flame or in a broiler until blackened on all sides. enclose in a paper bag until cool, then peel and seed. cut chiles up into 1\/2 inch pieces and place in a large bowl. cut potatoes into eating size wedges and steam until tender. cool. place into bowl with the poblanos. cut the husked tomatilloes into 1\/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes. whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. taste and add salt and pepper as needed.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil the potatoes in salted water until tender, about 10 minutes; drain, then combine with black beans in a small bowl. allow to cool. meanwhile, in a blender combine green onions, sour cream and lemon juice; puree until smooth; add salt, pepper and mayonnaise. blend until combined; pour over potatoes and beans. toss until well coated; garnish with chives.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the water in a large stock pot fitted with a steamer basket. bring the water to a boil over medium-high heat. steam the potatoes for about 30 minutes until slightly soft. remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. cut the potatoes into 1\/2 to 1 inch pieces. place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper. fold together gently and chill well before serving. this recipe keeps well for about 48 \u2013 72 hours.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place potatoes in large saucepan and cover with cold water. (i add a little salt to the cooking water).bring to a boil. reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft. meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl. stir in the red bell pepper, celery and onion. drain the potatoes, rinse under cold water, and drain again. add potatoes to the yogurt mixture and stir to coat. add salt and pepper to taste. (i add pepper, but generally don't feel it needs salt). serve chilled or slightly warm.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1.mix the onion, hard boiled eggs, celery and potatoes in a large bowl. 2.in a medium saucepan, over very low heat, add the whisked eggs, with the flour and stir 3.to this mixture add the sugar, vinegar and milk. keep stirring until mixture is thick and smooth. 4. put the sauce in the refrigerator for about one hour until cold. 5. add the mayonnaise and mustard to the chilled sauce and mix. 6. pour over the potato mixture and stir until well blended. 7. chill until ready to serve. 8. you can top with more hard boiled eggs and green onion for presentation tip: if you need to thicken the sauce you can take a little cornstarch and cold water -- stir together and pour into sauce.","target":"in skillet, cook bacon. remove and drain. pour off all but 3 t bacon fat, add onion and celery and stir fry 1-2 minutes. blend in flour. add juice and vinegar, stirring until mixture thickens. add sugar. preheat oven to 350 deg f. place potatoes, apples, and crumbled bacon in greased 1 1\/2 qt casserole. add skillet mixture, mixing lightly. cover and bake 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine juices, butter and sugar in small saucepan. bring to a boil and stir constantly. combine cornstarch and water in a cup, stir will and add to juice mixture. keep stirring until thick. remove from heat and allow to cool. once cool, add mayonnaise and blend well. wash and cut apples and grapes and toss with pineapple to keep apples from getting brown. pour dressing and poppy seeds over fruit and mix. refrigerate. add nuts just before serving.","target":"mix the honey and orange juice in a large bowl, until the honey is dissolved. wash, core and chop the apples, and add them to the orange juice and honey. grate the gingerroot, and add it, with its' juice. wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. chill the salad. wash and dry a few lettuce leaves, and arrange the salad on them. serve sprinkled with a little minced fresh mint, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"in a bowl beat together brown sugar and oil. add eggs, banana and orange juice; beat well. in another bowl combine flour, soda, powder and salt. stir banana mixture into dry mixture just until mixed. pour into a greased and floured loaf pan. bake 350°f degrees oven until toothpick comes out clean. turn out and cool on a wire rack. wrap and store overnight before slicing and serving (it's hard)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mash bananas in a bowl. add eggs and stir with fork till mixed. add and mix in sugar. add bisquick slowly and stir. the mixture will be slightly lumpy. lightly grease the bottom and sides of glass-loaf dish. pour mixture in loaf dish and bake in preheated 350°f oven for 45 minutes to 1 hour depending on oven bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle. serve warm with butter or regular and\/or flavoured cream cheeses."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mix all the wet ingredients together until smooth. add the dry ingredients and mix well. fold in the nuts. pour into a greased loaf pan. bake at 350 degrees for one hour. --------formuffins---------. fill liners 3\/4 full and bake 350 degrees for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mix together flour, salt, soda and spices, set aside. place 4-5 bananas and 3 eggs in blender, blend thoroughly. place remaining bananas and eggs in blender, blend thoroughly. cream sugar and shortening, blend in banana and egg mixture. mix in flour, but do not overmix. bake in greased bread tins. a bundt pan also works nicely but will not hold entire recipe. bake at 350 degrees for 50 minutes, or until bread tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350°f. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl; stir in bananas, oil and water. add to flour mixture; stir just until moistened. stir in cereal and walnuts. pour into greased 9 x 5-inch loaf pan. bake 55 to 65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat the oven to 325 degrees. grease a loaf pan, either 9x5x3 or 8 1\/2x4 1\/2x2 1\/2 inches, with shortening, using a pastry brush. mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan. let cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350 degrees. lightly butter a 1 loaf baking pan (i keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) combine well the dry mix in a large plastic bag. with a hand mixer combine wet mix in a large mixing bowl, blending well. pour increments of dry mix into wet mix, hand stirring each addition. add banana chips and toasted nuts to mixture, stirring well. top with chip and nut mix you may have set aside. bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) cool on a wire rack. remove from pan when cool and wrap. hide loaf well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. blend together flour, baking powder, baking soda and salt. in a large bowl cream margarine, gradually adding in sugar. add eggs and combine well. add dry ingredients alternately with mashed bananas, beating until combined after each addition. pour into greased 9x5\" loaf pan. let stand for 20 minutes. bake for 50 to 55 minutes. *forbanana nut bread add pecans to the dry ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. beat shortening until creamy, on medium speed; approximately 2 minutes. add sugar, and beat until fluffy. add eggs and beat until thick and lemon in color. add dry ingredients slowly, and mix thoroughly. add bananas and mix until completely mixed through the batter. grease bottom of a loaf pan. only the bottom-- not the sides. bake for 30-40 minutes or until knife comes clean. cooking times may vary greatly from oven to oven. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"cream butter and sugar together. add eggs one at a time, beating until smooth. blend in mashed bananas. in a second bowl, combine flour, baking soda, baking powder, salt and nuts. add to banana mixture stirring only to moisten! transfer to a greased 9x5x3 inch loaf pan. bake at 350 for approximately 1 hour or until toothpick inserted in centre of loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"in glass bowl, mash bananas. beat eggs in separate bowl until light. add to bananas. sift together flour sugar salt and baking soda. add to banana mixture, mix until just together. fold in nuts. pour into buttered 9x5-inch loaf pan and bake 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. combine ingredients in large mixing bowl. pour batter into 2 prepared bread pans or 1 prepared bundt pan. bake for 1 hour or until firm and golden brown. cool on wire rack for at least 15 minutes before turning bread out onto tray."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350 degrees. mix flour, sugar, baking powder, baking soda and salt in a large bowl. beat eggs in a small bowl. stir in the bananas, oil and water. add to the dry mixture. stir until just moistened (it will be lumpy). stir in the cereal and nuts. pour into greased 9x5\" loaf pan. bake 55 to 65 minutes or until toothpick stuck in center, comes out clean. cool 10 minutes. remove from pan. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"set oven to 350. spray loaf pan with cooking spray in a bowl stir together flour, baking powder, baking soda, cinnamon and salt. in another bowl stir together egg whites, banana, sugar, and oil. pour dry ingredients into wet ingredients until mixture is just moistened. pour into into prepared loaf pan. bake for 45-50 minutes until a toothpick inserted in the center comes out clean. cool in pan for about 10 minutes. remove and cool on wire rack. wrap bread in plastic wrap and store overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350f. sift flour, baking powder, soda, and salt together. peel and mash banana's in a bowl. in a separate mixing bowl, beat shortening(or butter) and gradually add sugar. beat eggs, 1 at a time, into creamed mixture, beat well after each addtition. stir flour mixture and banana's alternately into creamed mixture, beginning and ending with flour. pour batter into well greased loaf pan. batter should look slightly lumpy with banana's bake for abuot 1 hours and 10 minutes. test bread with toothpick(comes out clean and dry). cool in pan on wire rack, should look golden brown, and have a crack in the middle."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"cream margarine and sugar until light and fluffy. add eggs, one at a time, beating well. stir in bananas. add sifted dry ingredients and mix just until combined. pour into a greased and floured 9-inch loaf pan. bake 45 minutes to 1 hour at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 325°f. grease loaf pan with shortening, using a pastry brush. mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan. bake until a wooden pick inserted in center comes out clean, 60-70 minutes. let cool 10 minutes, then loosen sides of loaf from pan and remove. let cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat the oven to 350 degrees. lightly oil a loaf pan. mash the bananas and mix with the honey, canola oil and vanilla extract. stir together the whole wheat pastry flour, baking soda and salt. add the nuts. blend the two mixtures and spoon into a lightly oiled loaf pan. bake for 40 minutes, or until center is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350°f. sift together flour, baking powder, baking soda, salt and sugar. in another bowl mash bananas and add eggs, oil and vanilla extract. add flour mixture to wet mixture and mix well. add 1\/2 cup of nuts if desired. grease and flour two 8 x 4 loaf pans. pour mixture into pans bake for 45 to 60 minutes. cool on wire rack for 10 minutes before removing from pans. note: i usually use small loaf pans which makes 8 small loafs and i cook them for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat the oven to 350 degrees. lightly oil a loaf pan. mash the bananas and mix with the honey, canola oil and vanilla extract. stir together the whole wheat pastry flour, baking soda and salt. add the nuts. blend the two mixtures and spoon into a lightly oiled loaf pan. bake for 40 minutes, or until center is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350 degrees. grease bottom only of loaf pan. mix sugar and margarine in 2 1\/2 quart bowl. stir in eggs until blended. add bananas and water; beat 30 seconds. stir in remaining ingredients except nuts just until moistened; stir in nuts. pour into pan. bake until wooden toothpick inserted in center comes out clean, 8-inch loaf 1 1\/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. loosen sides of loaf from pan; remove and cool completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350°f. spray loaf pan with non-stick cooking spray and dust with flour. grate lemon and set aside. in mixing bowl, mash bananas with a fork. in separate bowl cream together margarine and 1 cup sugar. in a another bowl, beat eggs. combine bananas, margarine mixture, and eggs and beat another 60 seconds. sift together flour, baking soda and salt. gradually add banana mixture to flour and mix well. add grated lemon peel and mix well. bake 50-60 minutes. remove from oven, leave in pan, and poke holes in top of loaf with fork. in small saucepan, squeeze juice from 1\/2 lemon. mix in sugar and heat on medium high until syrupy. spoon over loaf and sprinkle with pecans. cool completely before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mash bananas and mix with other ingredients. pour batter 3\/4 full into muffin or loaf pans. bake at 350°f for 40 minutes for muffins and\/or 50 minutes for loaf pans. due to differences in ovens and elevations check bread with a toothpick periodically after approx 35 minutes. when toothpick comes out clean, bread is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"grease the bottom and sides of one loaf pan. in a mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. make a well in the center of dry mixture. in a separate bowl combine the egg, bananas, sugar, and oil (i prefer canola oil). add the egg mixture to the dry mixture. stir just till moistened (the batter should be lumpy). fold in nuts is desired. pour the batter into greased loaf pan and bake at 350 degrees for 50-55 minutes or until a toothpick or a knife inserted near center comes out clean. cool for 10 minutes in the pan on a wire rack then remove bread from pan and let cool completely. bread is best when wrapped in foil and left overnight before cutting but it is also great hot out of the oven!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven at 350°f grease a 8-1\/2 x 4-1\/2-inch bread pan; set aside. mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl. in a separate bowl, beat together eggs and oil. add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. pour into prepared pan. combine topping ingredients and sprinkle over batter in loaf pan. pat down firmly into batter or swirl topping into batter with knife. bake 55-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. grease 9x5 loaf pan, set aside. mash bananas, set aside. cream butter and sugar, then mix in eggs. add bananas, mix until just combined. in a seperate bowl mix together flour, baking soda and salt, stir into the wet ingredients. stir in coffee. fold in nuts. pour into prepared pan. bake for one hour, then check with a toothpick, it may need a little bit longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"separate eggs, and beat whites until soft peaks form. in different bowl mix butter substitute and sugar, with egg yolks, and cinnamon and nutmeg. add whiskey now, if using. add the salt. in yet another bowl mix dry goods. then mix dry in to wet, add nuts. and if mixture is dry, add a splash of rice\/soy milk. then put in loaf pans. slice extra bananas and put them on top, then sprinkle some raw sugar on top of those. bake at 350°f, covered with tin foil, for about 30-40 minutes, then uncover for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"beat shortening until creamy. add sugar and eggs until pale lemon in color. add dry ingredients alternatively with bananas. blend them roughly. grease bottom only of a leaf pan. turn batter into pan. bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean and dry. let bread cool in pan 20 to 30 minutes. turn on rack. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mash up bananas, mix in sugar and oil. add sieved flour and mix it and the rest of the main ingredients together. pour into a well-greased 2-pound bread loaf tin, sprinkle topping on top. place bread tin into a casserole dish with a cup of water in it, and bake at 325f for 40 minutes. remove from oven, put foil over the loaf, and bake for another 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350. mix sugar, margarine and eggs until blended. add water and bananas. beat 30 seconds. stir in the rest of the ingredients until just moistened. pour into greased 9 inch loaf pan. bake for 55-60 minutes or until a toothpick comes out clean. remove from oven and let stand for 5 minutes. use a knife to loosen the loaf from the pan and remove loaf. finish cooling on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350°f combine salad dressing, egg and banana. in separate bowl, combine remaining ingredients. add dry ingredients to salad dressing mixture. turn into a 9 x 5-inch greased loaf pan. bake 60 to 70 minutes. let stand 10 minutes; remove from pan. cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. sift flour, re-sift wih baking powder and salt. blend shortening, sugar until creamy and add lemon rind. beat in eggs and banana pulp. add the sifted ingredients in about 3 parts to the sugar mixture. beat the batter after each addition until smooth. fold in chopped nuts. place the batter in a greased bread pan. bake the bread for about 1 hour or until done. cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven 350°f. grease pan. mix all the dry ingredients in a big bowl. in another bowl mix together apple sauce and brown sugar till in makes a sloppy-ish paste. mash in bananas in the dry ingredients. put in apple sauce\/brown sugar mix. make sure everything in the bowl in really well blended. pour it all in the loaf pan. bake bread for 1 hour. take out and let sit for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"1. spray an 8x4x2 inch loaf pan with nonstick coating. set aside. in a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. set aside. 2. in a large mixing bowl stir together the egg whites, banana, sugar, and oil. add flour mixture all at once to banana mixture. stir just until moist. 3. spread batter in prepared pan. bake in a 350 oven for 45-50 minutes or until a toothpick inserted near the center comes out clean. 4. cool the bread in the pan on a wire rack for 10 minutes. remove from pan; cool completely on rack.wrap bread in foil or plastic wrap; store overnight. makes 1 loaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"in a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. combine the egg, oil, sugar, banana and vanilla; mix well. add the banana mixture to the dry ingredients; stir just until moistened. fold in pineapple and walnuts. pour into two greased and floured 5-3\/4-inch x 3-inch x 2-inch loaf pans. bake at 350 for 40-45 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven 350 degrees, grease 9x5x3\" bread pan. mix apple sauce and splenda together. add eggs one at a time, beating well after each addition. sift all purpose flour, baking soda and salt together , stir in whole wheat flour and add to apple sauce mixture, mixing well. fold in bananas, vanilla and walnuts. pour mixture into pan, bake 45 - 55 minutes or until toothpick comes out clean. cool in pan 10 minutes, then on rack. wrap in aluminum foil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"coat an 8\" inch loaf pan with nonstick cooking spray and set aside. mash bananas and set aside. in a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. set aside. in a large bowl coming egg whites, banana, sugar, and oil. once mixed well, add flour mixture all at one time to banana mixture. stir until moistened. the batter should be lumpy. spoon mixture into pan. bake at 350 degrees for 45 to 50 minutes. test doneness by inserting a wooden toothpick near the center of the bread. cool in pan for 10 minutes. remove from pan and cool completely on the wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350. oil and flour a 9x5x3-inch loaf pan. using an electric mixer, cream the shortening and sugar. with the mixer running on medium speed, add the eggs one at a time. add the bananas and mix well. add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. the dough will be sticky. pour the dough into the prepared pan and bake about one hour or until the center is brown and set. keep an eye on this as most people find that it cooks sooner, while others say it took a bit longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350°f lightly butter a 5×9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit. beat prunes and bananas until very smooth. add eggs and whirl to combine. in a large bowl, sift together flour, cocoa, baking powder, instant coffee, and baking soda. stir in banana mixture until evenly moistened. stir in chocolate chips. scrape the thick batter into pan and spread level. bake bread until a toothpick inserted in the center comes out a little chocolatey but not gooey, 40 to 50 minutes. loosen bread from pan with a knife and invert onto a rack. remove parchment. turn bread right-side-up and let cool at least 1 hour before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"sift together the flour, baking powder, salt and baking soda. set aside. add sugar to shortening, creaming well. blend in eggs, one at a time, beating well after adding each one. stir in mashed bananas. add the wet mixture to the dry ingredients, blending well. stir in the nuts. turn into a 9x5x3\" loaf pan, well greased on the bottom. bake at 350 degrees for 60-70 minutes. cool before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat the oven to 350°f with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, vanilla and bourbon, then the spices. sprinkle the baking soda and salt over the mixture and mix inches add the flour last, mix. pour mixture into a buttered 4×8 inch loaf pan. bake for 50 minutes to one hour, or until a tester comes out clean. cool on a rack. remove from pan and slice to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. mix flour, baking soda, and salt in mixing bowl. in another bowl mix margarine, eggs, and sugar. to sugar mixture add bananas, vanilla, water and lemon flavoring. beat together and add small amounts of flour mixture until completely mixed. grease 2 loaf pans. bake for 45 minutes to an hour until center is cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"in a medium bowl, mix flour, baking powder and salt. in a separate bowl, mix sugar, mayonnaise and eggs until light and fluffy. mix in mashed bananas, chai, vanilla and walnuts. add flour mixture and stir until all ingredients are moistened. pour mixture into a greased 9 x 5 inch loaf pan. bake in a preheated 350 degree oven for 60 minutes. cook on rack 10 minutes. remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"sift flour, baking powder and salt. set aside. blend until creamy, shortening, sugar and lemon rind. next add eggs and banana pulp and beat. add the dry flour mix in by 3 parts. beat until smooth. fold in nuts. place in greased loaf pan or in paper mufin cups. bake bread for 1 hour, in you used muffins bake for 18 to 23 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"cream margarine and brown sugar together until fluffy. add eggs, one at a time, beating after each addition. sift together dry ingredients. add raisins and nuts to dry ingredients and toss. add to creamed mixture alternately with mashed bananas. pour into two well-greased 9\"x5\" loaf pans. bake at 350 degrees for 1 1\/3 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"mix the flour, baking powder and salt. mix the sugar, shortening, and eggs together. stir in the bananas. add the dry ingredients and stir just until smooth. pour into a greased 9x5x3\u201D loaf pan. bake at 350 degrees until firmly set when lightly touched in the center, about 50 to 60 minutes. bread may crack across top; that\u2019s fine. cool on rack for 10 minutes and then remove from pan to continue cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"heat oven to 350. cream sugar and shortening. add eggs and vanilla and beat until fluffy. add baking soda, baking powder, nutmeg and cinnamon and mix at low spead. stir in flour and nuts (or add at low speed if you are using a mixer). pour batter into a greased 9\" by 5\" loaf pan. bake at 350 for 45 minutes. if loaf is browning too fast, cover top with a layer of foil. cool in pan for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350ºf. grease and flour 9\u201D x 5\u201D loaf pan and line bottom with parchment paper. in large bowl, mix together egg, miracle whip and bananas until well blended. mix remaining ingredients in separate bowl. add to banana mixture; stir just until moistened. pour into prepared pan. bake 1 hour or until toothpick inserted in centre comes out clean. cool in pan 10 min. remove from pan and remove parchment paper. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350°f. in a large mixing bowl, combine the mashed bananas, sugar, egg, oil and almond extract. in a separate medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon; then slowly mix into the banana batter until everything is thoroughly combined. pour the banana bread mix into a greased loaf pan, or cupcake pan, and bake for 30-45 minutes for cupcakes, or an hour a loaf. (i know my bread is ready when it's golden, not brown, on top, i don't even have to do the toothpick test.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350. mix flour, sugar, baking powder, baking soda and salt in large bowl. beat eggs in small bowl. add bananas, oil and water; mix well. add to flour mixture; stir just until moistened. (batter will be lumpy). stir in cereal and walnuts. pour into greased 9x5\"-inch loaf pan. bake for 55-65 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat the oven to 350 degrees f and lightly spray a loaf pan with cooking spray. mash the bananas, whisk in the applesauce, oil, sugar, honey and molasses until just combined. in a separate bowl, stir together the flours, soda, cinnamon and salt. stir the wet and dry ingredients together until just combined. spread the bread mixture evenly in the prepared pan and bake for 45-50 minutes or until lightly brown and a toothpick inserted in the middle comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350. combine all ingredients in a large mixing bowl. pour batter into 3 greased bread pans till 1\/2 to 2\/3 full. bake for 1 hour and 30 minutes. check with a knife inserted into the center of loaf after 1 hour and 20 minutes for doneness. if knife comes out mostly clean, its done. cool for 15 minutes before removing from pans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350 degrees. grease and flour 2 loaf pans. mix flour, sugar, baking soda, cinnamon, and salt. in a separate bowl mix oil, cold water, and eggs. mix the two mixtures together. after the two are mixed, add the bananas. pour into 2 loaf pans and bake for 1 hour. let cool outside of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"preheat oven to 350°f grease two 8x4-in loaf pans and set aside. in a large bowl, combine the flour, baking soda and salt then set aside. in a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. stir into the dry along with the chocolate chips, just until moistened. divide the batter between the two pans. bake for 45 - 55 minutes or until a toothpick inserted in the centre comes out clean. cool for 10 minutes before removing from the pans to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 deg f. cream butter and sugars, and beat in eggs. stir in sour cream, bananas and vanilla. in separate bowl, combine flour, baking powder, soda and cinnamon. gradually add to butter mixture. gently stir in apples and nuts spoon into greased bread pan and bake 1 hour.","target":"in a large bowl- combine all ingredients except brown sugar and optional ingredients. blend well, then stir in optional ingredients. pour into greased (on bottom only) 9x5 loaf pan. sprinkle brown sugar on top of loaf. bake at 350 for 65-75 minutes or until toothpick is inserted and comes out clean. cool, completely before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"stir together dry ingredients. mix in remaining ingredients, stirring until completely combined (don't overmix them, though). spoon batter into 24 greased muffin cups, and let stand 10 minutes. bake muffins 15 minutes at 400 degrees, or until they are golden brown and test done; remove from pans and cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"preheat oven to 325. grease muffin tin with cooking spray. cream the first 3 ingredients together. add everything down to the flour and blend well. then stir in the flour until it forms a thick batter. dice\/slice apple (peel if you desire, i don't always). if using slices, place a small spoonful of batter in the bottom of each muffin tin, then arrange slices and add rest of batter. if using chunks just put them in before batter or after (either they wind up on top or bottom of the muffins). bake for 25-30 minutes (until firm to the touch)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"mix the applesauce, oil and egg. add the dry ingredients and stir just until combined. stir in the cranberries and pecans. use paper liners or lightly grease and flour muffin pan. fill muffin cups 2\/3 full. bake at 350 degrees for 25-30 minutes, or bake mini muffins for about 20 minutes. let cool in pan 2 minutes, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"in a large bowl, beat together the applesauce, egg, oil, and honey. sift in the dry ingredients, stirring just to moisten. stir in the raisins and divide the batter among 12 muffin cups coated with nonstick cooking spray. bake at 375 degrees f for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"preheat oven to 350 degrees f. line 6 muffin cups with paper liners. crush the cereal in a bowl. add the flour, baking soda, salt and cinnamon and mix very well. stir in the sugar. mix the applesauce, vanilla, oil and egg whites in a separate bowl. pour the applesauce mixture into the cereal mixture and stir until mixed. divide the batter evenly between muffin cups and sprinkle walnuts over top. bake on center rack for 22 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. combine bisquick, 1\/4 cup sugar, and 1 teaspoon cinnamon. add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. fill greased muffin pans 2\/3 full and bake 12-15 minutes. cool slightly and remove from pans. mix remaining sugar and cinnamon. dip tops of muffins in melted butter, then in sugar-cinnamon mixture.","target":"preheat oven to 400 degrees. spray muffin pan with non-stick cooking spray. in a bowl, mix together oatmeal, milk, applesauce, egg whites, and vanilla. in a separate bowl, mix together sugar, flour, baking powder, baking soda, salt, and cinnamon. mix the wet ingredients into the dry, do not overmix. bake for approximately 20 minutes or until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream.","target":"preheat oven to 375°f. dice your apples and put them in the bottom of an 8x8-inch baking pan. mix the remaining ingredients, except for the honey and cooking spray. i start with a spoon and then use my fingers to get that butter mixed in thoroughly. spread the above mixture on top of the apples. spray with cooking spray and drizzle with honey. bake at 375°f for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 deg f. put half of the apples in a greased 9\"x9\" pan. blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. cover with remaining apples and flour mixture. pour juice over top. bake 35 minutes. great with vanilla ice cream.","target":"preheat oven to 350. spray 2 12- cup muffins tins with cooking spray. in large bowl, comine flour, apples, sugar, salt, baking soda and cinnamon. stir in oil, applesauce, eggs and vanilla. fill muffin cups to top. bake for 30 minutes. cool 5 minutes before serving.enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"fry bacon until crisp, remove and drain. from pan, drain all by 1\/4 cup of melted fat. cut apples, cored but not peeled, into 1\/2-inch thick round slices. mix flour with sugar and spices. roll apple slices in flour mixture. fry apple in fat until golden brown on both sides and apple is easily pierced and tender. serve hot apple slices with crisp bacon slices. makes 6 servings. from the family recipe box, in julie's handwriting (teenaged years)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"peel apples, core and cut them in half, and remove seeds. place them in a 9x12 baking pan. in a small bowl, mix sugar, cornstarch and jello. using a saucepan, bring to boil the cold water and jello mixture. remove from heat and let cool. it will thicken upon standing. once cool, spoon syrup over apples. cover with foil,folding back corners. cut slits to vent. bake at 350 degrees for 45 minutes or until apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"mix together all ingredients except for apples. add 1 cup of cold water and mix. cook on stovetop until it boils. remove from heat. peel apples and cut in half and core. put in a 9x13 pan or baking dish. spoon hot syrup over apples. cover with foil leaving corners folded back. make a few slits in foil. bake at 350 degrees about 45 minutes or until apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"in a large iron skillet, melt the bacon drippings. careful don't let it get too hot. place the apples evenly over the bottom and sprinkle them with the lemon juice, followed by the brown sugar, then salt. cover and cook over a low heat for 15 min. until the apples are tender, yet juicy. you don't want them dry. sprinkle the apple with cinnamon and nutmeg before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"cut apples into bite sized pieces. place pan over medium heat. heat bacon fat in pan until pan is coated. add apples. fry apples for about 5 minutes. squeeze juice from orange directly into pan. add all other ingredients. cook until apples are tender. note*** all measurements used are guesswork as i never really measure for this recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté apples in butter for 6-8 minutes in non-stick skillet. boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. pour over apples. cook, uncovered, until apples are tender. pour into serving dish. serve warm or cold. note: for a simple supper serve with browned sausage patties or links. for an elegant touch serve with a pork roast.","target":"thaw your puff pastry. pre-heat oven to 350 *f. core and peel apples **do not cut**. mix cinnamon and sugar in a bowl. place each apple on individual puff pastry sheet. fill center of apple with cinnamon sugar mix. cover apple on all sides with pastry. place on greased cookie sheet. in a separate bowl mix wisk egg and brush egg onto pastry. bake for 30 minutes or until golden brown. serve hot with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine the mushrooms, monterey jack cheese, and bacon. stir in the sour cream, blending well. blend in the worcestershire sauce and hot sauce. place the mixture in a 1-quart casserole and top with the bread crumbs. bake at 350°f for 15 minutes or until the cheese has melted. place in a chafing dish and serve hot. suggested dippers: tomatoes, bell peppers, chili peppers, breadsticks.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to a hot 220c degrees. line a 13x11 oven tray with foil; grease the foil. remove mushroom stalks from the caps; chop finely. arrange caps on tray. heat oil in frying pan, add bacon. cook over medium heat for 3 minutes, stirring occasionally. add chopped mushroom stems. cook over high heat for 2 minutes. remove pan from heat. transfer the mixture to a medium bowl. add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined. divide bacon and mushroom mix evenly into 10 portions. press mix into each cap. bake for 12 minutes or until lightly golden.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. remove and finely chop mushroom stems; set aside. place mushrooms cavity side-up on baking sheet. melt 1½ tablespoons margarine in small skillet. add mushroom stems, celery, onion and all-purpose original blend. saute until golden brown. remove from heat. mix bread crumbs, bacon, and sour cream. spoon lightly into mushroom caps. mix remaining ½ tablespoon melted margarine and lemon juice. drizzle over stuffed mushrooms. bake 15 to 20 minutes or until golden brown. serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash, dry and stem mushrooms. mince stems. heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper. saute, stirring for 5 minutes. mix in parsley, salt, pepper, italian seasoning, cheese, capers and bread crumbs. remove from heat. beat egg yolk with 1 teapsoon water and add to stuffing, mixing well. stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes. --------italianseasoning-------------. blend ingredients thoroughly, store in airtight container.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems and set aside. butter a large baking dish. melt 2 sticks of butter in small saucepan then cool. coat mushroom caps with some of the melted butter. set aside. -------filling-------------. sautee finely chopped onion and cool. chop mushroom stems and add to onion. add crumbs, eggs and cheese and mix. add enough melted butter to moisten filling mixture. stuff mushroom caps and place in baking dish. drizzle with butter and sprinkle with romano. cook at 350 for 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the mushrooms in a baking dish. mix cottage cheese, jalapeno and garlic. spoon into the mushroom caps. sprinkle with cayenne or chile. have oven rack in second position down in the oven turn on broiler and broil the mushrooms until the cottage cheese is bubbly and slightly brown. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms; chop stems. cook stems and onions in butter or margarine till tender but not brown. add bread crumbs, dill, salt and worcestershire. fill mushrooms crowns with onion mixture; place on baking sheet. bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems, and set aside. spray oil on a large baking dish. melt butter in small sauce pan then cool. coat mushroom caps with olive oil, sprinkle each w\/ a tiny pinch of cayenne and set aside. filling: sautee finely chopped onion in olive oil or spray oil and cool. chop mushroom stems and add to onion. add crumbs, eggs and cheese and mix. add enough water to moisten filling mixture. stuff mushroom caps and place in baking dish. drizzle with butter and sprinkle with romano. cook at 350 for 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove the stems from the mushroom but save for stuffing. finely chop your vegetables and mushroom stems. cook sausage adding the vegetables and mushroom stems when sausage is almost done. make sure you break up your sausage finely. drain grease and allow to cool a few minutes. crush your crackers (it's easier to do while still in the wrapper) and add to sausage mixture along with 1 egg and seasoning. pack as much of the stuffing into the mushroom cap as will fit. finally, dip the bottom of the mushroom into melted butter and grill until hot. amazing outcome. the absolute best outdoor appetizer.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all ingredients, except mushrooms. including chopped stems. fill inside of each cap with mixture. arrange in pan and add 1\/2\" water to pan. drizzle each mushroom with a drop of olive oil. bake 350ºf for approximatelly 25 minutes. serve hot. reheats very well.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and stem mushrooms, chop stems. melt butter in a frying pan. stir and saute onion and chopped stems. remove from heat and add remaining ingredients. stuff caps, mounding and compressing stuffing slightly into a rounded dome. chill until ready to use (up to 2 days). bake 400 degrees for 20 minutes. there are usually about 15 medium mushrooms per pound.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. wipe mushrooms with damp cloth. remove the stems and finely chop. set aside. dip mushroom cap in melted butter and place crown-side-down in baking pan. saute chopped mushrooms and onions in remaining butter. remove from heat and add the wine and croutons; toss. spoon mixture into caps. bake 15-20 minutes or until hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees f. remove stems from mushrooms, retaining the caps. chop stems. in med. saucepan, melt butter. brush mushroom caps with melted butter. in remaining butter, saute chopped onion and mushroom stems until tender. gradually add cream cheese and mustard into pan, stirring until smooth. stir in crabmeat, water chestnuts, and pimiento. heat until warm. stuff mushroom caps with crabmeat mixture. sprinkle the stuffed caps with parmesan cheese. in a shallow pan, bake caps at 400f for 10-15 minutes or until hot and bubbly.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450°f. remove stems from mushrooms and set aside for another use. in medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. fill each mushroom cap with 1 rounded tablespoon of egg mixture. place filled caps on lightly greased baking sheet. bake until heated through, about 8 to 10 minutes. sprinkle with paprika.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. wash portabellas; set aside to drain. in a bowl, blend crab meat, garlic, and cilantro. begin adding mayonnaise slowly. the mayonnaise should bind the mixture, and be creamy, but not overpower the mixture. stuff crab mixture into mushroom caps, they will be overstuffed, but that's okay. place mushrooms in casserole dish, try to use a casserole dish that they will fit in without having room to roll around. top each mushroom with shredded cheddar cheese. cover casserole with foil, folding down the corners to make sure it is secure. bake for 20-25 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and scoop out stems. chop stems as you did with celery and onion. melt butter in large pan on low-medium heat. add everything except the bread crumbs to the butter. turn to medium heat. sauté over medium for about 15-20 minutes. add bread crumbs, remove from heat. mix well, let cool for 20 minutes. preheat oven to 400°f. scoop stuffing into mushrooms so it's heaping quite a bit. put mushrooms on cookie sheet, no need to grease it (see tip below). place in 400°f oven for 20 minutes. serve hot! tip: this can be prepared in the am up to the baking part. just leave prepared mushrooms on counter top until you want to bake them (not overnight).","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. clean mushroom caps. in a large skillet heat oil and 1 tbsp butter over medium heat. add onions and cook for 1 minute. stir in chopped mushroom stems and cook until soft, about 2 minutes. stir in the garlic, bacon and fresh parsley. toss to coat and cook for another minute. remove from heat and add breadcrumbs, a half cup at a time. add just enough breadcrumbs so that mixture remains moist. season mixture with cayenne, salt and pepper. when mixture is cool enough to handle, stuff the caps. place the stuffed caps in a baking dish and drizzle with 2 tbsp of melted butter. bake for 12- 15 minutes, or until heated through. serve immediately.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. remove stems from cleaned mushrooms, and chop fine. soak bread in milk and squeeze dry. mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper. fill mushroom caps with stuffing. arrange stuffed mushrooms, filled side up, in a buttered baking dish. drizzle a little olive oil over mushrooms and sprinkle with grated cheese. bake uncovered, about 20 minutes. serve hot or cold.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms. remove stems and insides and chop. melt butter and add onions and chopped mushroom pieces and saute until tender. add breadcrumbs, cheese, worcestershire sauce and crabmeat (if using). spoon mixture into mushrooms. sprinkle with paprika and parsley. bake at 400 degrees for 20 minutes. you can adjust the amounts of bread crumbs, cheese and worcestershire sauce to your personal preferences.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400deg f. wash mushrooms and remove stems. set caps aside, and chop half of the stems. saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes. transfer to a plate and cool in refrigerator. combine sauteed vegetables and all other ingredients (except cheese slices) and mix well. place mushroom caps in a sprayed or buttered baking pan stem side up. spoon 1 tsp stuffing into each mushroom cap. cover with a piece of sliced cheese. bake for 12-15 minutes until cheese is lightly brown.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms and chop finely. set caps aside. in skillet, saute chopped stems in butter for 5 minutes. remove from heat; stir in bread crumbs, soup mix and almonds. stuff firmly into mushroom caps. put the caps on a greased 15x10 baking sheet. sprinkle with cheese. bake, uncovered at 425* for 15 minutes or until tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems and chop finely. in a small pan, cook stems, green onions,garlic and butter over medium heat til tender, about 5 minutes. remove from heat and add all remaining ingredients except caps. fill caps with mixture, place in baking dish. bake 350°f for 15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: separate stems from caps of mushrooms. finely chop stems of mushrooms. heat oil and add stems, green onions, garlic and parsley and cook on low for 4 minutes. turn off heat and mix in breadcrumbs, cheese and lemon juice. season to taste with salt and pepper. fill caps and bake at 425 degrees for 10 to 15 minutes or til lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat oven to 350 degrees. with teaspoon, hollow mushroom, carefully scraping out the inside, taking care not to break them. reserve scrapings. in a medium skillet, brown sausage, onion and mushroom scrapings. drain and return to skillet to heat. add parmesan cheese, crumbs, garlic and parsley to pan and mix well. remove from heat. stuff mushrooms with cooked mixture molding slightly. place on sheet pan and bake approximately 15 minutes. sprinkle with shredded parmesan. serves 8, three or four per person. refrigerate leftovers.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms and pull stems out and drain on paper towel. dice stems and put them in a bowl with bacon, 1\/2 of the cheese, and mayonnaise, mixing well. place button part of mushroom on baking sheet and stuff where the stem was with mixture. sprinkle with remaining cheese and bake at 350 until mushrooms look cooked and cheese is melted (about 30 minutes).","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: carefully wash mushrooms; remove the stems, set aside. to prepare filling: finely dice about half of the stems and place into mixing bowl. (you may discard the other half, or use as an ingredient in spaghetti sauce, etc.) add sour cream, cheeses and crumbs; blend well. fill mushroom caps with filling mixture, mounding tops. place stuffed mushrooms in aluminum-foil lined 9x5x3 inch baking dish. drizzle melted butter over stuffed mushrooms. if desired, sprinkle tops with additional mozzarella cheese. bake in 350 degree oven for 15 to 20 minutes, or till cheese is melted and tops are golden brown.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms. remove and chop stems. set mushroom caps aside. in skillet, combine chopped stems, butter, onion, sausage and garlic. cook on high for 2-3 minutes stir occasionally. remove from heat and add cracker crumbs, cheese, parsley, oregano and salt and pepper, stir to blend. mound mixture in mushroom caps and place in pyrex baking dish. place in microwave and cook covered on high for 4 minutes or until hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and remove the stem from the mushrooms. place mushrooms in baking dish, preferably one that can be placed on the grill. add a clove of garlic to each mushroom cap. drizzle melted butter into each mushroom cap. cover the pan with foil. place the pan either in a 350 degree oven or on the grill. cook for 1 hour. serve as an appetizer with french bread. don't forget to dip the bread in the garlic infused butter left in the pan.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel. carefully remove stems from mushrooms and chop stems. place butter and garlic into a heated skillet and let butter melt, stirring. add chopped mushroom stems and saute until lightly brown. add parsley,stir,and remove from heat. add cheese and stir to combine. add bread crumbs, stirring until mixture is crumbly. lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly. set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 f for about 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and dry mushrooms, remove stems. chop stems; set aside. in 4 cup glass measure, combine bacon, green pepper, and onion. cover with paper towels and cook on hi 4 minutes stirring once. drain off fat. add salt cream cheese worcestershire sauce and mushroom stems; mix well. fill mushrooms with bacon mixture. in 2cup glass measure mix butter, bread crumbs and parsley. cook on high 1 minute. press bread crumbs into bacon mixture. place half the mushrooms in baking dish. cook on high 1 to 2 minutes. repeat with remaining mushrooms.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms, remove stems and save. chop stems and saute with onions in butter for 10 minutes. add remaining ingredients, and use mixture to stuff mushrooms. broil 5-8 minutes. makes 36. note: to accompany roast beef, fill 12 large caps for 6 servings.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. remove mushrooms stems and reserve. wash and dry caps. brush with melted butter, arrange hollow-side up in baking dish. season lightly with salt and pepper. chop stems, and squeeze in towel to remove as much juice as possible. saute with shallots in butter for 4-5 minutes. lower heat, add flour and stir for 1 minute. stir in cream and simmer until thickened. add parsley, salt and pepper. fill caps with mixture. top each with 1 tsp cheese and drizzle with melted butter. bake 15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms and chop fine. put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil. cook until onion is soft, then drain. stir in remaining ingredients. stuff mushroom caps with this mixture. bake on a cookie sheet at 375f degrees for 10 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. brush 15x10x2-inch glass baking dish with oil. heat 2 tablespoons oil in heavy medium skillet over medium-high heat. add chopped mushroom stems, fennel, tomatoes, and garlic. sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. cool 10 minutes. mix in cheeses, then basil. season filling to taste with salt and pepper. mix in egg. arrange mushroom caps in prepared dish, cavity side up. brush mushroom cavities lightly with additional oil. mound filling in mushroom cavities, pressing to adhere. bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and remove stems from mushrooms. saute bread crumbs in butter in a skillet until crispy. in a bowl combine cream cheese, bacon, half of the parmesan and the sauteed bread crumbs. mix well, and fill mushroom caps. sprinkle with remaining parmesan and drizzle with butter. bake at 350 degrees for 15-20 minutes and then broil until bubbly and done.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400f degrees. melt butter in a nonstick pan over medium heat, mix in lemon juice and cook mushrooms for 3 to 5 minutes. place mushrooms on a baking sheet hollow side up, put a mussel in each mushroom and top with a piece of bacon. bake for about 10 minutes until bacon is of desired crispiness. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator. while vegetables cool, wash mushrooms and remove stems. set caps to the side and finely chop half of the stems. discard the other half of the stems or use elsewhere. combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). spoon 1 teaspoon of stuffing into each mushroom. cover with sliced cheese. bake in oven for 12-15 minutes until cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: set oven to 350 degrees. butter a shallow baking dish. clean mushrooms with a brush (do not use water to clean the mushrooms). gently twist off stems, setting mushroom caps aside. finely chop stems, very small. in a bowl mix crumbs with the chopped stems, melted butter, parmesan, salt (i use seasoned salt), black pepper and garlic powder. fill caps with crumb mixture. top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time). set caps on buttered baking dish. bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms and remove stems (they can also be chopped and put into the sour cream mixture) mix sour cream, bacon bits, chives, and grated cheese. using a spoon stuff mushrooms place small bit of mozzarella on top. bake for 10-15 minutes on 400°f then to brown the cheese if you want you can broil them.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f. wipe mushrooms clean with a damp paper towel. remove stems and discard or save for stock. combine all remaining ingredients together in a small bowl, stirring until smooth. fill the underside of the mushroom caps evenly with the cheese mixture (you may use a piping bag with a large tip). place mushrooms on a lightly greased baking sheet. bake at 350 degrees f for 18-20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine. combine well with very clean hands. brush clean all mushrooms, and remove all the stems. stuff each mushroom with the sausage filling and place in a 9x13 baking dish. pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms. place the pan in a pre heated 350 oven. bake until sausage gets very brown and crispy on top around 25-35 min. during baking time, baste mushrooms with the buttery pan juices at least twice. enjoy, these are just too good!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms; chop enough stems to equal 1\/2 cup. cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. in a medium bowl, combine cream cheese and blue cheese, mixing until well blended. stir in chopped stems and green onions; fill mushroom caps. place on cookie sheet and broil until warm and tops are golden brown.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove and chop mushroom stems; set the mushroom caps aside. melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. sauté 3 to 5 minutes or until tender. stir in bread crumbs and next 7 ingredients until mixture is well blended. gently stir in crabmeat. spoon crabmeat mixture evenly into mushroom caps. place on rack in a broiler pan. drizzle with melted butter. bake at 350°f for 20 minutes. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and remove stems from mushroom caps. chop the stems, and saute them, along with the onion in the margarine. saute until the onion softens. remove fromo heat. let sit for about 5 minutes. add remaining ingredients to onion mixture. stuff the mushroom caps with the mixture. you may top with parmesan cheese if desired. place under broiler, watching closely, until stuffing bubbles.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and destem mushrooms. chop stems and set aside. cook and crumble bacon, and combine with cheeses, onion and chopped stems. stuff caps with mixture. melt butter and pour into a baking dish. place mushrooms in dish and bake at 350 deg. for 15-20 mins.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large mixing bowl, combine sausage green peppers, onions, egg, cheese, and desired amount of bread crumbs and blend well. stuff the shrooms pushing the meat inside and rounding the top to make it look nice. place on cookie sheet or shallow baking pan. bake@ 350* degrees about 20-30 minutes until they are nice and golden. most of all-- enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: scoop the cheese spread into a small bowl; add the bacon, bread crumbs, parsley, and seasonings, if using. mix well. remove stems from the mushroom caps; discard. gently rinse and wipe the caps clean. spoon the cheese mixture into the mushroom wells; place on a lightly oiled baking sheet. bake in a preheated 350*f oven for 8-12 minutes, depending on the size of the mushrooms. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes. stuff each mushroom with 1\/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter. place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes. pre heat oven to 375f bake for 15-20 minutes serve with warm crisp rolls.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and drain mushrooms. chop stems. sprinkle caps with salt. in a skillet over medium heat, cook stems. add remaining ingredients and cook through. spoon a little mixture into each cap. place on cookie sheet. bake in oven at 350 degrees for 5-8 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper. add mayonnaise and 1\/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms. preheat oven to 350 degrees. clean, dry and stem mushrooms; discard stems. scoop out and discard gills. fill mushrooms with the crabmeat mixture. brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil. sprinkle with 3 tbsp cheese and paprika; bake for 15 minutes and serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre-heat your oven to 190c. heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes. remove from the heat and add the diced tomato and mixed herbs; mix well. sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps. sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish. very finely chop mushroom stems. sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed. and seasoning and sauté for 1 more minute. gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute. scoop mixture into mushroom caps. pour melted butter over caps. bake for 25 minutes. serve as is or with lemon wedges.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms, remove stems and chop them fine. sauté in 2 t. butter. sprinkle with garlic salt and pepper. add parsley and crumbs to make stuffing. melt rest of butter and put in baking dish. stuff caps and place in dish, sprinkle with cheese and bake at 350° for 10-15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt 2 tablespoons butter in a large skillet over medium-high heat. sauté\/stir onion, celery, green pepper, and parsley until vegetables are softened. add in thyme, salt, pepper, hot sauce, crayfish, and breadcrumbs; stir well until heated through; adjust seasoning to taste. spoon mixture into mushroom caps and place mushrooms in a baking dish. sprinkle with paprika and drizzle with 2 tablespoons melted butter. bake, uncovered, in a 350°f oven for 10-15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the stuffing mix with the hot water, cover and stand 5 minutes. saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes. the mushrooms should be lightly browned but still firm. remove caps and place them in a shallow baking dish. add the chopped stems and peppers to the fry pan, saute 5 minutes. stir in the stuffing mix. spoon the mixture into the caps, drizzle with 2 tbsp butter\/margarine. *you may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing. preheat broiler. broil 5-7 inches from heat for approx 5 minutes or until golden and heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. cut stems from mushrooms and set aside. dip mushroom caps in melted butter and then sprinkle them with lemon juice. set aside while making stuffing. chop reserved mushroom stems very fine. heat a small skillet over medium heat, pour in the remaining 1\/4 cup melted butter. saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes). in a small bowl combine grated cheese, salt, pepper, 1\/2 cup bread crumbs and sherry. stir in sauted vegetables and toss to combine. shake lemon juice from mushroom caps. fill each mushroom cap with stuffing and then sprinkle with remaining 1\/4 cup bread crumbs. dot with butter and bake for 15-20 minutes or until done and browned. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine the cream cheese, green onions, crab, shrimp, dip mix, salt and pepper and garlic powder in a medium bowl. chill mixture for approx 1 hour. wipe mushroom caps clean. spoon mixture into clean caps. as i mentioned in the description, you can also bake this at 400°f for 15-20 minutes if you do not like cold mushrooms. if baking, place the stuffed mushrooms in a 9x13 baking dish and sprinkle with parmesan cheese prior to putting in the oven. you can also chop and add some of the mushroom stems to the stuffing if desired.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brush the mushrooms lightly and remove the stems. heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize. deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead. remove from heat and add the cooked rice. when cool, add the egg-whites and parsley. season to taste with salt and pepper. pack into the mushroom caps and sprinkle lightly with parmesan. put into a preheated 340°f oven until lightly browned and the cheese is melted. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and dry the mushrooms; gently separate stems from mushroom caps, saving the stems for use in another recipe. brush the mushroom caps with the melted butter. fill each cap with the mixture of cream cheese, bacon, pecans, bread crumbs, chives and wine. broil the stuffed mushrooms for 3 to 5 minutes. serve hot.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms. remove stems and finely chop. in a large skillet, sauté mushroom stems, onion, and garlic in the anchovy paste and olive oil until onions are translucent. add white pepper, spinach and cheese; mix well. stuff the mushroom caps with the spinach filling. bake in a shallow pan for 20 minutes at 350\u2019.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms. chop stems and saute with onions in 1 tbs. butter until tender. remove from heat and stir in ham and parmesan and set aside. in small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk. cook until thickened and bubbly. remove from heat and stir in ham mixture. fill mushroom caps with mixture and sprinkle with bread crumbs. place mushrooms in greased shallow baking dish. bake at 425 degrees for 8-12 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spinach leaves steam or blanch for only 1 minute, chop one stem of mushrooms, ham and cherry tomatoes into a bowl. mx in ricotta cheese, spinach, a little salt and pepper to taste. bake for 5-10 minutes basil to garnish this is a lovely companion with fish or chicken as a main dish.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: rinse and drain mushrooms. remove stems and chop enough stems to equal 1 cup. in a saute pan place chopped mushrooms, green onions, garlic and butter till tender. add breadcrumbs and cheese and spoon into mushroom caps. place on a foil lined cookie sheet and sprinkle with a little more grated parmesan. cook 425° for 8-10 minutes (tops should be lightly browned).","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375 degrees. remove the stems from the mushrooms and chop. scrape undersides of mushrooms into bowl using the handle of a teaspoon. add chopped stems, ham, raisins, pine nuts and capers. melt butter in a skillet, add mushroom mixture and cook until liquid has evaporated. stir in garlic, one tablespoon of the parsley, salt and pepper and 1\/4 cup of parmesan. stuff mushrooms with mixture and arrange in a shallow buttered pan. sprinkle remaining tablespoon of parsley and remaining 1\/4 cup parmesan over mushrooms and bake 20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400° degrees f. remove stems from mushrooms and chop finely; place mushroom caps on baking sheets, stem-side up; set aside. in a skillet, heat oil and add chopped mushroom stems, garlic, and oregano; cook over medium heat for 5 minutes, stirring often; transfer mixture to a mixing bowl. squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, parmesan cheese, shrimp, breadcrumbs, mustard and tabasco; mix well; top mushrooms generously with filling. bake at 400° degrees for 15 minutes until mushrooms are tender; serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375°f. melt butter in a medium skillet over medium heat and sauté onion and celery until soft. add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes. add cream and shredded cheese; cook until cheese melts. add breadcrumbs and stir well. spoon mixture into mushroom caps and top with slices of cheese. bake 12-15 minutes or until cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove the stems and \"core\" from your mushrooms and place top side down on a cookie sheet - if they want to roll, just cut a bit off of the top to make it flat so that they won't roll. fry the sausage, until it is cooked through. chop the green onions, using the green part too. mix the cream cheese, cooked sausage, chopped green onions and the soy sauce. place this mixture where your mushroom stems once were and bake in a 350 degree oven for about 20-30 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash mushrooms. remove stems. chop the stems small and saute them in the olive oil. when they're soft, add the crushed garlic to the mushroom stems and continue to saute for about 30 seconds. take mixture off the stove. add salt, pepper, breadcrumbs, and the parmesan\/romano. mix well. fill the mushroom caps with the mixture. place on greased pan and bake at 425 degrees for 25 minute.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushrooms, set aside. saute mushroom caps in 1 tsp oil for 3 minutes. remove caps and set on a tray. mushrooms have a lot of water, so you have to dry them slightly with paper towel. chop mushroom stems and saute them in remaining oil and juice. add minced onion and cook until mixture is soft and golden. remove mixture from heat. stir in cream cheese and parmesan. fill each mushroom with small baking sheet and broil until filling bubbles. cool slightly before serving.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute celery, onion and garlic in margarine or butter until they start to soften. add pollock and cook for about 8 minutes. add shrimp and cook for 2-3 minutes, then drain all but about 2-3 tbs of liquid from the pan. stir in bouillon granules, cayenne pepper and black pepper, croutons and bread crumbs. fold in crab meat and cook for 1-2 minutes, then remove from heat. place mushroom caps in a shallow baking dish, gill side up. place 1 tbs warm stuffing mix in each cap. pour alfredo sauce over mushrooms and then sprinkle with parmesan cheese. place mushrooms under broiler for 8 minutes or until brown on top.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine garlic with melted butter and brush all over the mushroom. place mushrooms on a baking paper lined tray and place in preheated 180 celsius oven for 15 minutes. while mushrooms are in oven combine ricotta with crumbled goat cheese and chives. remove mushrooms from oven and place ricotta mixture on the feathery side of mushrooms. put back into oven for 15 minutes or until warmed through. remove mushrooms and serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 375. wipe mushrooms clean with damp paper towel. twist and pull out stems, leaving cavity for stuffing. set mushrooms aside, cavity side up. trim ends from stems. finely dice stems. coat small nonstick skillet with cooking spray and heat over medium-high heat. add diced mushroom stems.cook for 2 minutes or until lightly browned. in small bowl mix remaiining ingredients. add browned mushrooms stems and stir to mix thoroughly. spoon stuffing mixture into upturned mushroom caps. arrange in small baking pan. bake, uncoverd, 15 mintues or until mushrooms are cooked and heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. melt butter in skillet over medium heat and saute onion, celery and mushroom stems until tender. add wine, seasonings, lemon juice and crabmeat; simmer 3 minutes. add cream and shredded cheese; cook until cheese melts. add bread crumbs. spoon mixture into mushroom caps and top with slices of baby swiss cheese. bake 12-15 minutes or until cheese is lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 300 degrees. remove stems from mushrooms and dice. combine with chopped scallions. heat minced garlic in oil; add mushrooms and scallions. add vegetarian sausage, crumbling as small as possible. when sausage has browned, add bread crumbs and stir well. add cheese last and stir until mixture is well combined. spray small baking pan with non-stick spray and place mushroom caps in it, top side down. \"stuff\" bread crumb mixture into overturned caps. (there may be extra mixture left over - it's great as a snack, dip, or sandwich spread!) bake mushrooms at 300 for half an hour or until mushroom caps are tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 400 degrees f. stir the bread crumbs, pecorino romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. drizzle remaining oil over the filling in each mushroom. bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. serve.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350ºf. place mushroom caps on a cookie sheet. brush caps with some of the butter and sprinkle with garlic salt. in a skillet, saute the mushroom stems with onion, worcestershire sauce using the remaining butter. in a bowl, mix crabmeat and mayonnaise. fill caps with mushroom and onion mixture. top with crabmeat and brie. bake for 10 minutes or until mushrooms are tender and cheese is melted.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove mushroom stems. combine 2 tbsp romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. fill mushrooms with a 1\/2 inch crown left on top. lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. bake 10 minutes at 350 degrees. remove mushrooms from oven; sprinkle with 2 tbsp romano cheese. preheat broiler. place mushrooms under broiler until cheese melts and is golden.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. remove and discard stems from mushrooms, reserve caps. in large skillet cook ground beef, celery, onion, green onions, seasoned salt, and garlic until meat is browned and vegetables are tender. drain fat. stir in bread crumbs, cheese, whipping cream, and parsley. spoon filling into mushroom caps. arrange stuffed mushrooms in greased 15x10x1-inch baking pan. bake for 10 to 15 minutes or until heated through and mushrooms are tender.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. pre heat oven to 350. clean and remove stems from mushrooms. finely chop stems and set aside. in a medium fry pan add butter, garlic and mushroom stems. after a few minutes add the bread crumbs slowly. may not use all. do not want mixture too dry. after bread crumbs are added take pan off heat and begin to fill mushroom caps. bake on a cookie sheet 15-20 minutes til brown and caps are cooked. 2. enjoy!","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and remove stem from mushrooms. put aside. mince garlic clove. in a small frying pan, add tbsp of butter, minced garlic and a dash of tony's creole seasoning. sautee till garlic is tender. add garlic mixture to 1 cup of shredded cheese. mix. stuff mushrooms with cheese mixture. wrap piece of uncooked bacon around mushroom and attach with toothpick. sprinkle with tony's creole seasoning bake at 350 degrees in a shallow baking dish until bacon is crisp. this may also be grilled on a grill, or pan fryed.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove stems from mushroom, leaving space for stuffing, use stems for stuffing. mince mushroom stems in processor. mince onion in processor. heat evoo in sauté pan. add mushrooms, onion, and garlic. saute on med high for a moments adding chicken stock as needed to speed cooking. add bread crumbs and pine nuts, set aside for a few moments to cool. add cheese and mix. stuff mushrooms with mixture. sprinkle with parmesan. bake for 20 at 375. let cool for 10 minutes before serving.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: roughly chop bread into small squares and lightly toast. remove stalk from mushrooms and place on to greased baking tray. slice onion and gently fry. when onion has softened,add half a cup of balsamic vinegar to the pan,then add cherry tomatoes. wait for tomatoes to soften and their skin to blister then add bread squares to soak up the juice. fill mushrooms with the mixture, top with goats cheese and cook in the top part of the oven for about 10mins on a medium to high heat.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and de-stem mushrooms. set aside to dry. chop green onion. mince chili's. add green onion and chilies to sausage. heat through till onion wilts. add cream cheese and stir over low heat till melted and mixed well. place mushroom caps on cookie sheet and lightly drizzle with olive oil. mound stuffing in caps and top with a little grated cheddar cheese. bake at 350°f for about 15 to 20 minutes, till cheese is melted and mushrooms are heated through.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean and stem mushrooms. in a small saucepan heat chicken stock over medium heat. add mushrooms and cover, simmer 3 minutes or until just tender. remove mushrooms and place top down, snuggly, in a low baking dish, set aside. pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. bring to boil. meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture. pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish. broil mushrooms 4 inches from heat for about 5 minutes or until browned. transfer to serving plate pouring over any juices that collected in the baking dish.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre heat the oven to 375o. place the lentils in a small bowl and cover with water. cover and let stand over night. remove the stems of the mushrooms and reserve them use at a later date. wipe the mushrooms clean with a damp cloth if necessary. put the bacon grease in a skillet and bring it up to heat. drain the lentils thoroughly, combine with the rice and pine nuts, and add to the skillet. stir frequently to avoid scorching. cook it for 3 or 4 minutes. stuff half of the mixture into each of the mushrooms and pat down to compress it. place the mushrooms on a cookie sheet and carefully spoon the cheese on top. place in the oven for 20 minutes. watch it. you want the cheese to brown but not burn.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove and chop stems from mushrooms, set aside. in skillet over medium heat, cook sausage until well browned. with slotted spoon, remove sausage to paper towels to drain. in same skilled, cook mushroom stems until tender. remove skillet from heat, stir in sausage, bread crumb, and cheese. preheat oven to 450 degrees. fill caps and bake for 15 minute. garnish with parsley.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all ingredients except mushrooms in bowl. wash and remove mushroom stems (if you don't want to waste them you can chop them up and throw them in with the crab mixture). stuff mushroom caps with crab mixture (you can also add grated cheese, your choice, to top it off). place in preheated 350 c oven for aprox. 20 minutes or bbq on top grill lined with foil and brush with olive oil, cook over med high heat for approximately 15 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pre heat oven to 200 degrees. grease a large ovenproof dish. cut of mushroom stems and chop well, then set aside. put the mushroom caps in the dish, stem side up, in a single layer. try the stems in the butter along with the spring onions until soft. put in bowl and add the lentils, cheese, breadcrumbs and parsley, mix well. divide between the mushroom caps and bake for 20-25 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. remove stemps from mushrooms and chop stems. melt butter. with a pastry brush, gently brush mushroom caps all over with some melted butter. arrange caps, stemmed sides up, on a large baking sheet. lightly toast walnuts and finely chop. finely chopped parsley. saute onion with chopped stems in remaining butter over modestly high heat until mixture is softened. remove skillet from heat and stir in remaining ingredients. divide mixture among caps, mounding it slightly. mushrooms may be stuffed 4 hours ahead and chilled, covered. bake mushrooms in middle of oven for 20 minutes. serve warm.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wipe mushrooms with a damp cloth. dont wash with water. they already have enough water in them. melt butter and garlic. place mushrooms on a baking sheet round side up and brush with butter. put under the broiler for a couple minutes. just until they start to look softened. remove from oven turn over caps, drain pan and let cool. mix together cream cheeze and scallion. lightly salt and pepper caps then fill with mixture. return to oven and broil until tops are browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms with damp cloth and remove stems. remove sausage from casings and cook in medium frying pan breaking up into little pieces until browned. drain fat from pan. add cream cheese and parmesan cheese to sausage and stir until melted and meat is well covered. stuff mushroom caps with teaspoonfuls of sausage mixture and place on a cooking tray or rectangle baking dish. bake in a 350 degree oven for 20-30 minutes or until lightly brown on top.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. remove stems from mushrooms. set caps aside and arrange in two, 9x13 baking dish. finely chop stems, discarding any hard parts. heat olive oil in a large saucepan, add minced garlic, and the stems. saute till tender. put this mixture in a bowl, add the cream cheese, oregano, basil, salt cheese and panko (bread crumbs). mix together. stuff each mushroom cap with the cream cheese mixture. bake in the oven for 25-30 minutes, or till lightly browned.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350f\/180°c. brush off any dirt from mushrooms, remove and finely chop stems and put caps aside. heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. cook, stirring frequently, about 3-5 minutes, until onions have softened. transfer to a large mixing bowl. stir in bread crumbs, parmesan, olive oil, salt and pepper. mix thoroughly. if mixture seems a bit dry, add a little more olive oil. with your hands, fill mushroom caps with mixture. place on oiled baking sheet with lip or jellyroll pan. drizzle a few drops of olive oil onto each mushroom. bake 15-20 minutes until golden and hot. serve warm or at room temperature.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. remove stems from mushroom caps. dice stems, garlic, green onions and ham. (i pulse everything in my food processor). heat oil and butter on medium-high. saute above mixture for 3-5 minutes or until onions are clear. pour in wine; bring to a low rolling simmer and cook for 3-5 minutes or until liqid is reduced, stirring occasionally. sprinkle shredded mozzarella cheese over mixture. stir until just mixed, then remove from heat. stuff mushroom caps with mixture and place on cookie sheet with raised edges. lightly sprinkle tops of stuffed mushrooms with italian bread crumbs. bake 15-20 minutes.","target":"marinate mushrooms in italian dressing; drain. combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. fill mushrooms. top with remaining breadcrumbs; bake at 375 for 15 minutes. yields 20 appetizers or 4 main course servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: remove the tops of peppers and remove seeds and core. arrange in crock pot so standing upright. in mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup. spoon mixture into peppers, pressing down to fill completely. may overload a bit at the tops. combine the other can of soup with worcestershire and mustard. spoon mixture over the peppers. add pepper to taste. cover and cook on low for 8-9 hours.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°. slice off tops from peppers or cut in half. scrape out the centers to remove seeds and membranes. combine all remaining ingredients except green onion in a medium bowl. mix well. evenly stuff peppers with sausage mixture. place in a lightly greased deep 3 quart casserole dish. bake; covered for 20 minutes. uncover; bake 5 to 10 minutes more or until peppers are fork tender and filling is set. garnish with sliced green onion. serve hot. refrigerate any leftovers.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut off tops of green peppers; remove seeds. mix together ground meat mix, cooked rice, paprika, garlic, and tomato sauce. stuff meat and rice mixture into green peppers. place in roasting pan. bake uncovered at 350 degrees fahrenheit for 40 minutes. cool. wrap individually in foil; label and freeze. to serve: unwrap stuffed peppers. place in roasting pan. pour tomato soup over peppers. heat at 350 degrees fahrenheit for 25 minutes. or unwrap and cook in microwave oven. since every microwave is different, use your judgment on the time and temperature.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: remove tops from peppers; wash and seed. pour 1 can of tomato sauce and 1\/2 cup of water in bottom of 2 quart casserole dish; set aside. in bowl combine 1 can tomato sauce, 1 cup water, rice, salt, pepper, onion, and beef, mix well. spoon mixture into peppers and place in pan. cover with a tight fitting lid and bake in a 350 degree oven for 1 hour or until rice is tender. baste occasionally with tomato sauce in bottom of pan.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut tops off of peppers and remove seeds; set aside. in a large bowl mix chopped meat, egg, salt and pepper, then add the cooked rice. add 1 can tomato soup to chopped meat mixture. stuff all peppers with chopped meat mixture. place stuffed peppers up side up into the dutch oven. place the rest of the tomato soup in the dutch oven (you do not want to cover peppers \u2013 just enough to go a little above half way up the peppers). cook at high until boiling. simmer for around 1 hour or until meat is cooked through (basting occasionally). serve over rice. enjoy.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook peppers in boiling, salted water for 3 minutes. drain and rinse with cold water. combine ground beef, onion, rice and seasonings. spoon into peppers. place in a greased baking dish. top with picante sauce. bake uncovered at 375 degrees for 35-40 minutes, or until meat is done.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. cook the rice about half way, so that its soft on the outside but still hard inside. allow to cool. in a large bowl, combine ground beef, rice, onion, about 4 oz tomato sauce, and seasoning. mix well. cut the top and seeds out of the peppers and wash with cool water. in a deep pan, pour about 4 oz of the tomato sauce. stuff the prepared peppers with the meat mixture and place, top up, in the baking pan. pour the last 8 oz tomato sauce over the peppers. bake about 1 hours, or until the pepper look wilted and the top of the meat and tomato sauce is browned. cool and serve!","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut off tops of peppers and with your finger pull out any seeds and flatten inside \"stuff\", and set aside. in a food processor, grind tofu, garlic, carrots, spinach, onions and almonds. season this mixture to your likings. using a spoon and your finger, stuff as much filling into the peppers as you can and place on a cookie sheet. bake at 375 for about 20 minutes or until peppers have softened. serve over pasta, couscous, rice, salad ect -- makes for good grilling too!","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: try to choose block-shaped bell pappers so they will stand in bakking dish. wash, core and seed bell peppers. set in baking dish. brown ground turkey, stirring to crumble. remove frm heat and place in large bowl. add cooked rice, tomato, onions, green chiles, seasonings, salsa and egg. blend well. fill each pepper with the turkey\/rice mixture. pour tomato sauce over peppers. bake in preheated oven (350 degrees) for 45 minutes.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: remove tops and seeds from peppers. steam shells for 5 minutes. combine remaining ingredients using only half of soup. mix well. fill peppers with the mixture. place in shallow baking pan. bake at 375 degrees for 30 minutes. remove from oven and pour remaining soup over peppers and sprinkle with cheese. return to oven and bake for 15 minutes.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse lentils and soak for 30 minutes. heat half oil in skillet. add peppers and cook for 3 to 5 minutes till golden brown. drain and cool. add remaining oil to pan. cook cumin seeds till they begin to pop. add onions and chilies and cook for 8 minutes. stir in ginger and coriander. drain lentils and add to the pan with water. stir well and cover. cook for 15 to 20 minutes til lthe liquid has evaporated. stir in salt and pepper. add cilantro. cut tops off peppers and remove seeds. stuff with the lentils and replace the tops. stand in a baking dish. bake at 350f for 15 minutes.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat small dutch oven over medium high heat. add beef and cook until done. add peppers and onion and cook until tender. stir in pepper, broth, tomatoes, soup and 1 soup can of water. boil; reduce heat and simmer for 45 minutes. spoon 1\/4 cup rice into each bowl and top with 1 cup hot soup.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: clean peppers, and put in water. boil for 4-5 minutes . remove and cool. mix hamburger, uncooked rice, onion, seasonings, 1 can tomato paste. put some of mix in the bottom of oven proof container, using enough to form a base for the peppers to stand upright inches fill peppers with the rest, and place in container. mix the last can of paste with 2 cans water, and mix. pour over top of the peppers. cover with foil and cook at 325 degrees for about 2 hours.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil rice in a saucepan with three cups boiling salted water for 10 minutes. rinse with cold water and drain well. heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. let cool. mix with remaining stuffing ingredients. preheat oven to 350. cut tops off of peppers and remove stem, core and seeds. spoon stuffing into peppers and cover with reserved pepper tops. stand peppers in a baking dish into which they just fit. pour tomato sauce over peppers. sprinkle peppers with oil. bake uncovered about 1 hour or until very tender.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a dutch oven brown beef over medium high heat. drain off any fat. add the peppers, onion, and garlic to the browned meat and saute for 3 minutes. stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, italian seasoning and worcestershire sauce. reduce heat to low, cover and simmer for 30 to 45 minutes. stir in rice and heat through.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the onion and garlic finely and place in a bowl. place meat, salt, pepper, and instant rice in the same bowl. mix everything together with hands. cut the peppers in half and take out the seeds. place the meat mixture in the peppers lightly. what's left over goes into balls. put the stuffed peppers into a 9x13 pan and cover the meat with tomato sauce. put aluminum foil over and the pan and cook in the oven for 20-25 minutes at 350°f.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown hamburger with onion and salt and pepper. mix the rest of the ingredients except the peppers and simmer until rice is tender. cut off tops and pull out seeds of the green peppers. place peppers in a pan of water and boil until tender. drain and cool. fill peppers with hamburger mixture. top with ketchup. bake at 375 f for 45 minutes and enjoy!","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown meat until no longer pink. cook rice according to package directions. place all ingredients in large pot or slow cooker. slowly cook until heated through (20 minutes on stovetop; 1 hour on high in slow cooker). makes a hearty meal with warm, crusty bread!","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large skillet brown ground beef with chopped onions and chopped bell pepper tops. add all spices except for chili powder. when meat is brown and veggies are tender, add the two cans of rotel to the skillet along with the rice, kidney beans, and black beans. cut each bell pepper in half and fill with the meat mixture. place what is leftover of the meat mixture in the bottom of the crock pot and arrange the stuffed peppers face-up on top. in a separate bowl, mix together the tomato sauce and chili powder. pour the tomato sauce mixture evenly over the stuffed peppers. put the lid on and cook on \"high\" for 2 hours and then \"low\" for 2 hours. serve with grated cheddar and pepperjack cheese and corn chips.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. blanche the peppers in boiling water. move peppers to a baking dish. on low-med heat fry your beef slowly with the onions, 1\/4 cup marsala, and 1\/4 cup water. when the meat is still slightly pink drain it and put it back in the pan. add the rest of the marsala, the tomato paste, and the seasonings. mix all together over low heat until the tomato paste is mixed well into the meat. add the cooked rice and mix well. stuff peppers with filling. bake at 350 for 30 minutes. tip: use the boiling water from the peppers to make your rice.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: seed and chop the tomato; chop the green onion. combine all ingredients except green peppers in a bowl, stir well. refrigerate for several hours. cut peppers into 1 1\/2 inch wide strips, then cut strips in half cross-wise. spoon crab filling on to the pepper pieces, garnish if desired. a mixture of green and red bell peppers can be used for a festive holiday touch. crab spread can also be served with toasted baguette slices.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut off tops of peppers remove seeds and ribs. chop up tops and add to beef and sausage, brown meat adding seasonings to taste. meanwhile cook rice add to meat mixture. add 1\/2- 1 can tomato soup to meat\/rice mixture. stuff meat\/rice mixture into peppers and place in large pot add diluted soup 1-2 cans with 1-2 cans of water pour around peppers. on medium heat bring to a simmer. simmer 45 minutes to 1 hour or until peppers are to your desired doneness.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in an 8 qt stockpot, brown ground beef until no longer pink. add the green peppers, onion and garlic. sauté for 2 - 3 minutes. add the tomato sauce, tomatoes, beef broth, consomme, water and the worcestershire sauce; stir. add the rice, salt, pepper, garlic powder, onion powder, and italian seasoning; stir till combined. simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder). serve with garlic bread topped with mozzarella cheese. for lower fat: reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: shred the thin sliced deli turkey, cube the mushrooms, cube the tomato, and crumble the feta cheese all into a mixing bowl. add the dressing and toss all together. set aside in fridge. slice the bell peppers in half and hollow out the seeds. stuff the bell pepper halves with the mixture. serve cold.","target":"cut tops off peppers and clean inside. cook peppers in water to cover for 20 minutes. brown ground beef and onions. add seasonings, rice, corn, and tomato sauce. heat until bubbly. spoon filling into peppers; place in casserole dish. place extra filling, if any, around peppers. bake at 350 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream 1c sugar and butter. add egg yolks and sour cream. beat until light and fluffy. add flour, baking powder and baking soda. beat egg whites until stiff and fold in. pour batter into a greased and floured bundt pan. sprinkle with topping made of 1\/4 c sugar, cinnamon and nuts. dot with extra butter. bake at 325 degrees for 1 hour. allow to cool in pan for 15 minutes before turning out.","target":"preheat oven to 350 degrees f. grease and flour a 9x13x2-inch baking pan. for topping, mix brown sugar and pecans; set aside. for cake, cream butter and sugar together. add eggs and vanilla. beat well. mix flour and baking powder together and add to mixture. add sour cream and mix well. pour half the batter into prepared pan. top with half the topping mixture. pour remaining batter into pan and top with remaining topping. bake for 1 hour. remove from oven and cool in pan. cake can be removed from pan in 10-15 minutes if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scald milk, add butter, salt and sweetener. stir until butter is melted and cool to lukewarm. dissolve yeast in warm water and add to milk mixture. add eggs and flour and mix well. pour into a greased 9x9-inch pan. cover and let rise in a warm place until doubled. scatter the nuts over the top and dust with cinnamon. bake in preheated 400°f oven.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and shortening. add remaining ingredients and beat well. put half the mixture into a greased cake pan. sprinkle with a mixture of white sugar, cinnamon and grated walnuts. add remaining cake mixture and top with sugar, cinnamon and walnut mixture. set oven at 350°. i usually bake them for about 1 hour to 1 1\/2 hours. you can stick a toothpick or one of those kabob holders in the middle. if it comes out clean, then the cake is done. it usually turns a kind of golden brown on top. you should let it cool for awhile so as not to burn your mouth.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. cream butter and sugar together in mixing bowl. beat in eggs one at a time. stir in sour cream and vanilla. mix flour and baking soda together and fold into batter. stir in rhubarb. turn into greased 9x13-inch pan. topping: mix all ingredients together until crumbly. sprinkle over top. bake 30-40 minutes until done.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. heat water, milk and butter until very warm (120 to 130 degrees f). gradually add to dry ungredients, with the eggs beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. stir in remaining flour to make a stiff batter. spread evenly into a greased 9-inch square baking pan. arrange apple slices evenly over batter. for topping: combine all ingredients; mix until crumbly. sprinkle crumb topping evenly over apples. cover, let rise in a warm draft-free place until doubled in size (about 1 hour). bake in 375 degree oven, for 35-40 minutes, or until done. cool in pan 10 minutes. remove from pan; cool on wire rack.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 f; grease and flour a 9\" x 13\" pan. to make the streusel topping, combine 1\/4 cup flour, 2\/3 cup sugar, and 1 teaspoon cinnamon. rub in 1\/4 cup butter until flour mixture resembles coarse breadcrumbs; set aside. in a large bowl, mix 2 cups flour, 3\/4 cup sugar, baking powder and salt. cut in 1\/2 cup butter until mixture resembles breadcrumbs. crack the egg into a measuring cup, and then add milk to make 1 cup. pour into crumb mixture, and add the vanilla. mix until it is just combined (do not overbeat). spread into pan, and sprinkle with streusel topping. bake at 350 f for 25 to 30 minutes, or until done. cool, and then cut into slices.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350ºf. grease a 9 inch springform pan or a round cake pan. combine flour, 3\/4 cup sugar, baking powder, baking soda and salt in large bowl. combine 1 cup sour cream and eggs in medium bowl. beat with wire whisk until smooth. add to flour mixture; stir just until moistened. spread into prepared pan. arrange pear slices in pinwheel fashion on top of batter. if desired, sprinkle with brown sugar. bake for 40 to 50 minutes or until skewer inserted in center comes out clean.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar, shortening, egg and salt until well blended. i make my own sour milk (1 cup skim milk and 1 tablespoon vinegar). let stand while preparing first ingredients. now add flour, soda and vanilla and mix with sour milk. add rhubarb. pour in greased 8x10-inch pan. mix the 3 topping ingredients. top with brown sugar-cinnamon topping. bake 1 hour in slow oven 300 degree.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in mixing bowl, cream together butter and sugar. add eggs, one at a time. mix well. add remaining ingredients except pie filling. beat well. spread half of the batter in a greased 13 x 9\" baking pan. spread cherry pie filling over batter. cover with remaining batter. for topping: combine all ingredients except. butter and nuts in a small mixing bowl. cut in butter. stir in nuts. sprinkle topping over batter. bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 375 degrees. grease and flour a square pan (9x9). mix sugar, shortening and egg throroughly. stir in soymilk\/milk and oj. sift in flour and baking powder, and salt. mix well. fold in blueberries. in a seperate small bowl. mix together ingredients for crumb topping. pour batter into greased pan. top with crumb topping. bake 45-60 minutes. enjoy!","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. whisk flours, 1\/2 cup of brown sugar, salt, baking powder, baking soda and salt. remove 1\/4 cup of the mixture and mix with remaining brown sugar and cinnamon. beat butter with white sugar. add eggs one at a time. beat in 1\/3 of the flour, 1\/3 of yogurt. repeat twice more. stir melted butter into the sugar\/cinnamon mixture and sprinkle on top. bake for 35-40 minutes, rotating halfway through baking.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, splenda, baking powder, cinnamon and salt in a bowl. in seperate bowl combine egg, milk and oil. add all at once to dry ingredients. mix thoroughly, but quickly. pour into a sprayed round baking pan. combine sugar and cinnamon and sprinkle on top. bake at 375 for 25 minutes.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine salad oil, egg and milk. sift together dry ingredients. add to milk mixture and mix together well. pour into greased 9x9x2-inch pan. sprinkle with spicy topping. bake at 375 degrees for approximately 25 minutes. spicy topping: combine 1\/4 cup brown sugar, 1 teaspoon all-purpose flour, 1 teaspoon ground cinnamon, 1 tablespoon melted butter and 1\/2 cup broken nuts. sprinkle over warm cake.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: *** original recipe ***. mix brown sugar, nuts and cinnamon. mix bisquick, sugar, egg and water. beat 1\/2 minute. spread in greased pan. sprinkle with nut mixture. spoon cranberry sauce over top. *** revised recipe ***. mix brown sugar, nuts and cinnamon. mix bisquick, sugar, egg, water and cranberry sauce together. beat 1\/2 minute. spread in greased pan. sprinkle with nut mixture. *** cooking ***. bake 20 t 25 minutes. while cooking mix all topping ingredients together. may need to mix in tiny bits more water to make it just a little runny for a drizzle. while warm drizzle with topping.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar till fluffy. add egg, beat until smooth. add, alternately, milk and flour, beat after each addition till smooth. pour into greased and floured cake pan. sprinkle with sugar and cinnamon. do not preheat oven. place pan in cold oven, and bake at 350 for 45-50 minute.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat shortening, brown sugar, egg and vanilla. add sour cream. beat well. add dry ingredients, mix well. add floured rhubarb and pecans, stir to blend. spread batter into a greased and floured 9\" x 13\" pan. blend topping ingredients until crumbly and sprinkle on top of cake. bake at 350º for 40 to 60 minutes, until it passes the toothpick test, beginning to test after 40 minutes. cool and enjoy!","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix butter, 1 1\/2 cups sugar, eggs, flour,. baking powder, baking soda, vanilla extract, and sour cream. mix well. mix the filling. mix 1\/2 cups sugar, walnuts, and cinnamon. mix well. (i put the filling ingredients in a zip-lock bag and shake. well). grease and flour a tube pan. pre-heat oven 350 degrees. pour half the batter into the pan, sprinkle 1\/2 the filling on top, add remaining batter, then sprinkle the rest of the filling on top. do not overcook. bake 50 minutes. (note: can be frozen in a cookie tin with wax paper on top).","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease bundt pan. mix batter ingredients. first sugars, crisco and eggs. then add all else. place 1\/3 batter in pan. sprinkle with half the filling mixture of sugar and cinnamon. over the batter. place remaining batter over the cinnamon sugar filling. top with the rest of filling. bake 35 minutes or till done. cool 10-15 minutes. invert pan on to a plate. remove pan. cool completely. i sometimes top with powder sugar or drizzle powder sugar\/milk (equal parts) glaze over top.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, cheese and sugar until light and fluffy. add eggs and vanilla. beat well. add dry ingredients and beat until smooth. spread into greased 13\" x 9\" pan. combine topping ingredients until mixture resembles small crumbs. sprinkle topping over cake. bake at 350 degrees for 30-35 minutes.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat milk to scalding. add sugar, butter and salt; heat until butter melts. cool to lukewarm. add yeast, eggs and flour; mix thoroughly. cover tightly with plastic wrap and set in a warm place until double in volume. punch down and beat well. butter and flour 2 9\" cake pans, or a 9x13x2\" pan. preheat oven to 375°f combine brown sugar, flour, cinnamon, nuts and melted butter until mixture is crumbly. spread batter in cake pan(s). sprinkle with topping. bake in preheated oven 25-30 minutes.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together flour, baking powder, salt and cinnamon in a bowl. in another bowl beat the egg then add sugar, milk and melted butter. add the egg mixture to the flour mixture stirring quickly with a fork. pour batter into a well greased 8\" square pan mix together topping ingredients in a small bowl and sprinkle over batter. bake at 375 for 25-30 minutes. can be drizzled with a simple icing after.","target":"preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3\/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease and flour a 9x13 inch pan. in a saucepan, mix brown sugar, water, dried fruit, applesauce, and coffee. bring to a boil and boil for 3 minutes. remove from heat and let cool. in a large bowl, combine flour, baking soda, salt, and spices. when dried fruit mixture is cool, add to dry ingredients and mix well to combine. pour into prepared cake pan and bake for 30 to 40 minutes.","target":"mix dates, walnuts and cherries. sift together flour, salt and baking powder, and mix with the fruit mixture. add sugar and mix. beat 4 egg yolks until thick and mix thoroughly through cake mix. add vanilla. beat egg whites until stiff and dry and fold into mixture. line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees, or until toothpick inserted near center comes out clean. oven temperatures vary. do not overbake if you have a hot oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"to sweetened condensed milk add the juice and rind of the lemons, dash of salt and mix well. line an 8\" x 12\" pan with graham wafers placed close together. spread with lemon filling and cover with another layer of graham wafers. ice with a thin layer of butter icing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"mix the first 4 ingredients and press into the bottom of a 9x13 pan. bake at 350f for 20 minutes. mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. remove pan from oven and pour filling over the top. bake for 25 more minutes or until they start to brown at the edges. sprinkle with powdered sugar when they come out of the oven, cool. cut into squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"preheat oven to 350 degrees. for crust: cream butter and sugar until light and fluffy. combine flour and salt and add to the butter until just mixed. dump dough onto well floured board and gather into a ball, flatten the dough w\/ floured hands and press into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides. chill. bake for 15 to 20 minutes, until very lightly browned. let cool on wire rack. leave oven on. for the filling: whisk together eggs, sugar, lemon zest, lemon juice, and flour. pour over the crust and bake for 30 to 35 minutes until the filling is set. let cool to room temp. cut into triangles and dust with confectioner\u2019s sugar. store in the fridge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"to prepare bars: combine flour, butter, powdered sugar; mix thoroughly. spread in a 9-inch square pan. bake at 350 degrees for 15 minutes. meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. return to oven for 25 minutes. when cool, frost with lemon glaze. cut into 1 inch x 1-1\/2 inch bars. to prepare lemon glaze:. mix powdered sugar, lemon juice and water together and spread thinly over dainty lemon bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"heat oven to 350°f. in a small bowl, combine all crust ingredients. beat at low speed, scraping bowl often, until mixture is crumbly. press into bottom of 8-inch square baking pan. bake for 15-20 minutes or until edges are lightly browned. meanwhile, in a small bowl, combine all filling ingredients except powdered sugar. beat on low speed, scraping bowl often, until well mixed. pour filling over hot crust. continue baking for 18-20 minutes or until filling is set. sprinkle with powdered sugar, cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"combine 2 cups flour and 1\/2 cup powdered sugar. cut butter into flour with a pastry belnder until crumbly. spoon flour mixture into a 13 x 9 inch pan; press into pan evenly and firmly, using fingertips. bake at 350f for 20 to 25 minutes, or lightly browned. combine 1\/2 cup flour and baking powder; set aside. combine eggs, 2 cups sugar, and lemon juice; beat well. stir dry ingredients into egg mixture, and pour over baked crust. bake at 350f for 22 to 25 minutes or until lightly browned and set. cool on a wire rack. sprinkle with 1\/4 cup powdered sugar, and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"in a shallow bowl, combine first three ingredients; pat into a greased 13x9 pan. bake at 350 for 20 minutes. meanwhile, whisk in a bowl the eggs, sugar, 3 tablespoons flour and lemon juice until frothy; pour over hot crust. bake at 350 for 20-25 minutes or until light golden brown. cool on a wire rack. dust with additional powdered sugar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"crust: mix until crumbly. pack into 9x12 cake pan and bake at 350 f for 15 minutes. filling: mix ingredients while crust is baking. when crust is done, pour mixture over the crust. bake 25-30 minutes at 325°f. when cool, sprinkle with a little powdered sugar. cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"line a 13x9x2 inch baking pan with parchment paper. using a food processor, pastry blender, or 2 forks, cut butter into sifted flour and confectioner's sugar until mixture comes together. press in bottom of a 13x9x2 inch pan. bake at 350° for 20 to 25 minutes or until lightly browned. while crust is baking, beat eggs, granulated sugar and lemon juice together until sugar is dissolved and mixture is light and fluffly. stir sifted flour and baking powder into egg mixture. pour over baked crust. bake at 350° for 25 minutes longer. sprinkle with additional confectioner's sugar. cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"pre-heat oven to 325°. for crust: blend butter, 2 cups of flour and 1\/2 cup confectioners' sugar until flakey. pat into an ungreased 13x9x2-in. pan. bake for 18-20 minutes. for filling: blend 4 eggs, 1 3\/4 cup sugar, 4 tablespoons of flour, 1\/2 cup of lemon juice and 1 tablespoon of lemon zest. remove crust from oven and cover with filling. return to oven for another 20 minutes. after removingfrom oven, loosen around the edges and sift confectioners' sugar over the top while still warm. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"preheat oven to 350 degrees. make crust: in a medium-size bowl, combine flour and sugar. using a pastry blender or two knives, cut butter into mixture until it resembles coarse crumbs. turn mixture into a greased 9 x 9 inch pan, and press with fingers evenly over bottom of pan. bake for 15 minutes. meanwhile, make topping: combine all remaining ingredients, except confectioner's sugar, in a medium-size bowl; mix until well-blended. when crust is done, pour topping over crust, and bake for another 20 minutes. let cool, then sprinkle with confectioner's sugar, and cut into 2 1\/4 by 3 inch bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"preheat oven to 350 degrees. using a mixer, mix together first three ingredients and press into a 9x13 inch pan then bake for 20 minutes. mix remaining ingredients and pour over hot crust, then bake for 20 minutes. sprinkle with powdered sugar and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"mix 2 sticks butter, 2 cups flour and confectioner's sugar. spread in a greased 9 by 13 inch pan. bake at 350 for 15 minutes -- make filling while baking. mix filling ingredients and spread over baked crust. bake for another 25 minutes. after baking, run a sharp knife around the edge and sprinkle with confectioner's sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"mix the flour and sugar, cut in the butter until it's crumbly. press into a greased 9x13 pan and bake at 350°f for 15 minutes. for the filling, mix the rest of the ingredients except the powdered sugar until combined. pour over hot crust and bake at 350°f for 20 minutes or until lightly browned around the edges and center is set. cool and sprinkle with powdered sugar. cover and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together flour and butter into a fine crumb and pat down into an 11 x 7\" pan. bake at 350° for 10 minutes. beat eggs. blend in brown sugar, nuts, baking powder and vanilla and spread onto hot crust. bake at 350° for 20 minutes. mix confectioners' sugar, lemon rind and juice and spread over hot cake. cool well and cut into squares.","target":"preheat oven to 350 degrees c. for the crust, cream the butter and sugar until light. combine the flour and salt and add to the butter until just mixed. gather dough together, and press into 9\" x 13\" pan with 1\/2\" lip at edges. bake the crust for 15-20 mins until lightly browned. cool for 30 minutes on cooling rack. for the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth. pour filling over crust and bake for 35-40 minutes, or until filling is set. when bars have cooled, dust with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pie crusts for filled two-crust pie using 9 1\/2 inch pan, or 2 smaller pie pans heat oven to 450f. mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well. add thawed cranberries and corn syrup, mixing well. spoon into pie crust-lined pan, dot with butter, top with second crust. cut slits to let steam escape and brush with milk and sprinkle with sugar. bake at 450f for 10 minutes, reduce temperature to 400f and continue baking about 30 more minutes until filling is bubbling. cool on wire rack and store in fridge.","target":"spray a 9 inch pie pan with nonstick spray. coat with the crushed cookies, set aside. in a chilled medium mixing bowl stir the ice cream with a wooden spoon until just softened. fold in the cranberry sauce and orange peel until just combined. spoon mixture into the prepared pie pan. cover and freeze for at least 4 hours or until firm. to serve, cut into wedges. if desired, garnish with sugared cranberries. to make sugared cranberries, roll frozen cranberries in sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pie crusts for filled two-crust pie using 9 1\/2 inch pan, or 2 smaller pie pans heat oven to 450f. mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well. add thawed cranberries and corn syrup, mixing well. spoon into pie crust-lined pan, dot with butter, top with second crust. cut slits to let steam escape and brush with milk and sprinkle with sugar. bake at 450f for 10 minutes, reduce temperature to 400f and continue baking about 30 more minutes until filling is bubbling. cool on wire rack and store in fridge.","target":"preheat oven 375°f. beat egg yolk and brush on crust. bake at 375°f for 5 minutes. set aside. in a skillet, melt butter over medium-high heat. saute apples until crisp-tender. note: i found ocean spray cranberry fruit sauce is the best. combine cranberry sauce and cornstarch. stir into apples. spoon into prepared pie crust. for the topping: cut butter into sugar, flour and spices until coarse crumbs form. stir in nuts. sprinkle over apple filling. bake in preheated 375°f oven for 40 minutes or until crust is toasted and filling begins to bubble. serve warm with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pie crust for filled one-crust pie using 9-inch pan. flute edge. heat oven to 375f. reserve 2 t sugar. in medium bowl, combine remaining sugar and corn starch. add eggs, beating well to combine. stir in butter, corn syrup and almond extract. mix in apples and almonds. pour into pie crust-lined pan. if desired, garnish with apple slices overlapped in a circle around edge of pie. sprinkle center with almonds. sprinkle reserved sugar over top. bake at 375f for 50 minutes or until center of pie is set. cool completely on wire rack. store in refrigerator.","target":"preheat the oven to 350 degrees. place the pie crust into the pie pan and set aside. in a large bowl beat the eggs lightly. add the corn syrup and the brown sugar and mix well. melt the butter and add it to the syrup mixture. then add the vanilla and mix well. add the almonds and stir until all is mixed. pour into the prepared crust. bake for 50-55 minutes or until set. let cool before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pie crust for filled one-crust pie using 9-inch pan. flute edge. heat oven to 375f. reserve 2 t sugar. in medium bowl, combine remaining sugar and corn starch. add eggs, beating well to combine. stir in butter, corn syrup and almond extract. mix in apples and almonds. pour into pie crust-lined pan. if desired, garnish with apple slices overlapped in a circle around edge of pie. sprinkle center with almonds. sprinkle reserved sugar over top. bake at 375f for 50 minutes or until center of pie is set. cool completely on wire rack. store in refrigerator.","target":"crust: blend crumbs into melted butter with sugar. pat into bottom and partly up the sides of a 9\" pie plate. bake for 10 minutes at 350 degrees. set aside until cooled. filling: melt chocolate in a double boiler. blend in coffee and brandy. remove from heat. in bowl of food processor, blend butter and sugar until fluffy. add eggs, one at a time; then add the melted chocolate mixture and ground almonds. process until blended. pour filling into prepared shell. chill several hours before serving. garnish with mounds of whipped cream, sprinkle with grated chocolate. note: chilling time not included in prep\/bake time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, mix 1 1\/4 cups flour, 1\/2 cup sugar, salt and undissolved yeast. heat evaporated milk, water, and margarine to 120f-130f. margarine need not melt. add to dry ingredients; beat 2 minutes at medium speed of mixer. add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. stir in pecans and enough remaining flour to make stiff dough. knead 8 to 10 minutes. set in greased bowl; grease top. cover; let rise until doubled, about 1 hour. punch dough down. divide in half; shape into loaves. place in 2 greased 8 1\/2 x 4 1\/2 x 2 1\/2 inch loaf pans. cover; let rise until doubled, about 1 hour. mix remaining sugar and cinnamon. brush loaves with melted margarine; top with sugar mixture. bake at 375f 25 to 35 minutes. cool.","target":"preheat oven to 350 f degrees. lightly grease a 9x5 inch loaf pan. in a large mixing bowl, combine flour and salt. add oil, syrup and egg yolks; stir well. add milk and mashed bananas; stir well. add chopped nuts and stir. beat egg whites until stiff; fold into batter. pour batter into prepared loaf pan. bake at 350 f for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, mix 1 1\/4 cups flour, 1\/2 cup sugar, salt and undissolved yeast. heat evaporated milk, water, and margarine to 120f-130f. margarine need not melt. add to dry ingredients; beat 2 minutes at medium speed of mixer. add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. stir in pecans and enough remaining flour to make stiff dough. knead 8 to 10 minutes. set in greased bowl; grease top. cover; let rise until doubled, about 1 hour. punch dough down. divide in half; shape into loaves. place in 2 greased 8 1\/2 x 4 1\/2 x 2 1\/2 inch loaf pans. cover; let rise until doubled, about 1 hour. mix remaining sugar and cinnamon. brush loaves with melted margarine; top with sugar mixture. bake at 375f 25 to 35 minutes. cool.","target":"preheat oven to 325. blend oil, eggs, vanilla and milk. mix together flour, sugar, baking soda and salt and slowly blend in to liquid mix. stir in bananas. when well blended, add nuts. pour mix into two bread loaf pans. if you like, you can add apples, pineapples, dates or maraschino cherries. bake at 325 for 15 minutes, then at 300 for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, mix 1 1\/4 cups flour, 1\/2 cup sugar, salt and undissolved yeast. heat evaporated milk, water, and margarine to 120f-130f. margarine need not melt. add to dry ingredients; beat 2 minutes at medium speed of mixer. add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. stir in pecans and enough remaining flour to make stiff dough. knead 8 to 10 minutes. set in greased bowl; grease top. cover; let rise until doubled, about 1 hour. punch dough down. divide in half; shape into loaves. place in 2 greased 8 1\/2 x 4 1\/2 x 2 1\/2 inch loaf pans. cover; let rise until doubled, about 1 hour. mix remaining sugar and cinnamon. brush loaves with melted margarine; top with sugar mixture. bake at 375f 25 to 35 minutes. cool.","target":"preheat oven to 350°f. grease two 9 x 5-inch loaf pans. combine flour, dry milk, baking powder and cinnamon in medium bowl. beat eggs, bananas, sugar and oil in large mixer bowl on medium speed. gradually beat in flour mixture; stir in nuts. spoon into prepared pans. bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, mix 1 1\/4 cups flour, 1\/2 cup sugar, salt and undissolved yeast. heat evaporated milk, water, and margarine to 120f-130f. margarine need not melt. add to dry ingredients; beat 2 minutes at medium speed of mixer. add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. stir in pecans and enough remaining flour to make stiff dough. knead 8 to 10 minutes. set in greased bowl; grease top. cover; let rise until doubled, about 1 hour. punch dough down. divide in half; shape into loaves. place in 2 greased 8 1\/2 x 4 1\/2 x 2 1\/2 inch loaf pans. cover; let rise until doubled, about 1 hour. mix remaining sugar and cinnamon. brush loaves with melted margarine; top with sugar mixture. bake at 375f 25 to 35 minutes. cool.","target":"1. boil can of sweetend condensed milk in unopend can for 3 hours. make sure you keep the water over the can while boiling. 2. cut up bananas and spread over the bottom of the pie crust. 3. pour the boiled milk over the bananas. 4. spread cool whip over the boiled milk. 5. sprinkle pecans over top of cool whip. 6. cut pie and enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, mix 1 1\/4 cups flour, 1\/2 cup sugar, salt and undissolved yeast. heat evaporated milk, water, and margarine to 120f-130f. margarine need not melt. add to dry ingredients; beat 2 minutes at medium speed of mixer. add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. stir in pecans and enough remaining flour to make stiff dough. knead 8 to 10 minutes. set in greased bowl; grease top. cover; let rise until doubled, about 1 hour. punch dough down. divide in half; shape into loaves. place in 2 greased 8 1\/2 x 4 1\/2 x 2 1\/2 inch loaf pans. cover; let rise until doubled, about 1 hour. mix remaining sugar and cinnamon. brush loaves with melted margarine; top with sugar mixture. bake at 375f 25 to 35 minutes. cool.","target":"use standard canning procedures. place bananas and lemon juice into a saucepan. mix well. stir in pectin. add butter to reduce foaming. bring to a full rolling boil on high heat, stirring constantly. add sugars and stir till well blended. add walnuts and spices, mix well. return to rolling boil and boil 1 minute stirring constantly. remove from heat and skim off any foam. ladle into prepared jars within 1\/8 in of top. seal with good canning procedures."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan. boil for just over 1 minute. remove from heat, stir in vanilla extract and peanut butter until all is melted. add oats. work quickly dropping by spoonfuls onto wax paper. let sit until hard. if the cookies are too dry, try boiling for less time or adding less oats. if they are too runny boil longer or add more oats."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"sift flour, cloves, cinnamon and salt into a medium sized bowl. place fruit, pecans and 1 cup of sifted dry ingredients and mix well. heat oven to 300 degrees. place butter in a large bowl and beat until creamy. add 1\/4 cup sugar at a time beating well after each addition. add eggs 1 at a time beating well after each addition. add remaining flour mixture alternating with apple juice and mixing well after each addition. combine butter mixture with fruit mixture and mix well. spoon heaping spoonfuls onto a greased cookie sheet and bake for 20-24 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"melt butter in medium saucepan on medium heat. once it has melted add the cocoa. add the sugar and stir just until dissolved. (keep on stove lower to low heat). add the peanut butter and stir til melted. stir in the vanilla. stir in the oats one cup at a time. spoon onto cookie sheet lined with foil. refrigerate 10 minutes or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"mix sugar, milk and cocoa, together, on medium heat. stir often, (i use a whisk). once the mixture starts boiling keep stirring and let boil for 2 to 3 min. then remove from heat add butter, and peanut butter, mix well add vanilla and oats stir and drop by spoonfulls on waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"combine first four ingredients in a large saucepan. place over medium heat, and bring to a boil. boil for 1 minute, stirring constantly. add remaining ingredients, and blend thoroughly. drop rounded teaspoons full onto waxed paper, and let cool at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"in a 2-quart saucepan, combine sugar and milk and mix. cook on high until mixture starts to boil; reduce heat* to medium and cook for 4 minutes. remove from heat. add vanilla, butter and peanut butter, mixing well. then add the oatmeal and mix with a wooden spoon. drop by the teaspoon onto wax paper and cool. *be very careful. if you don't reduce the heat at this point, the mixture will crystalize almost instantly when you remove it from the heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"in a microwave safe bowl combine 1\/4 cup butter, 2 cups sugar, 1\/3 cup coco powder, and 1\/2 cup of milk. heat in the microwave for 1 minute. remove and stir. add the fallowing right away while mixture is still hot, 1\/2 cup peanut butter, 3 1\/2 cups quaker 1 minute oats, and 1 tsp vanilla. stir everything together really well. i like to add 1\/2 cup of coconut or 1\/2 cup pecans to mine but thats optional. drop by teaspoonful onto wax paper and let them cool for about an hour or as long as you can stay away from them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"in saucepan combine sugar, cocoa, milk and margarine. stirring constantly, bring to a full boil, and boil for 1 minute. remove from heat. stir in peanut butter until peanut butter is completely melted and add vanilla. stir in oats. quickly, drop by spoonfuls on wax paper. allow to cool. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"combine the first 4 ingredients in medium saucepan and bring to a boil. boil for two minutes, then remove from heat. add the peanut butter and stir well. add vanilla and oatmeal, mix well until oats are well coated. drop by spoonfuls onto waxed paper. let cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"bring 1st 4 ingredients (butter, milk, cocoa, sugar) to a boil. boil 1 minute. remove from heat. add remaining ingredients (peanut butter, oatmeal, vanilla). drop by spoonfuls onto cookie sheet or spread in a baking dish to cool. cut into squares (if baking dish used) and store cookies in an air-tight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"place choc chips, peanut butter, vanilla extract and oats in a mixing bowl. place butter, sugar, and milk in a sauce pan. bring to a rolling bowl for 1 minute. pour hot mixture in the dry mixture. stir well. spoon batter onto wax paper. let cool. i like to stick my cookies in the refrigerater until they harden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"place wax paper on counter. combine the quick oats and peanut butter in a small bowl; set aside. on medium heat, combine sugar, butter, milk, and cocoa in a sauce pan. bring to boil stirring occasionally. boil for 2 minutes and take off heat. pour quick outs mixture into pan and mix together. take a 1\/4 measuring cup and make drops onto wax paper. let cool completely and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"mix first 4 ingredients, then add dry ingredients. mix the fruits together and add a small amount of flour to the fruits. add fruits and nuts to the dry ingredients. chill for about 1 hr., or overnight. drop by spoonfuls on a lightly greased cookie sheet. bake 10-12 mins., in a 400 degree oven. do not overbake. put a nut or cherry on top of each cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"combine first 4 ingredients in 3 qt saucepan. bring to a boil for 1 minute over medium high heat. remove from heat and stir in peanut butter. fold in the oats and vanilla until completely mixed. drop well rounded tablespoons of dough onto wax paper. cool for 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"1. in a medium saucepan, over medium heat, combine the sugar, cocoa powder, milk, and margerine. bring to a boil stirring occasionally, boil approximately 1 minute. 2. remove from heat, stir in vanilla, salt, peanut butter, and oats. 3. drop spoonfuls onto wax paper. allow to cool for 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"combine the butter, egg yolks and sugar in a large saucepan. stir on medium flame until the butter melts. add the dates and continue cooking and stirring for about 5 minutes. (note: the dough will be difficult to stir, but do your best). remove from heat. stir in the vanilla essence, salt, puffed rice and pecans. roll the dough into bite-sized balls (about 1 inch in diameter). roll the balls in the shredded coconut to coat with the same. serve with a smile and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"preheat oven to 375 degrees. lightly coat 2 large baking sheets with cooking spray. in a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg. in a separate bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. add the liquid ingredients to the dry ingrediens, then stir to combine. stir in the raisins, carrots and walnuts. drop by tablespoonful onto the prepared cookie sheets, leaving 2 inches between them. bake for 12 to 15 minutes or until golden around the edges and slightly firm to the touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients; dredge with 1 cup flour, stirring well. set aside. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add egg yolks, mixing well. dissolve soda in milk; add to creamed mixture. add brandy, spices, and remaining 2 1\/2 cups flour, mixing well. beat egg whites (at room temperature) until stiff; fold into batter. fold in fruit mixture. drop dough by rounded teaspoonfuls onto greased cookie sheets. bake at 325f for 12 to 15 minutes. cool on wire racks.","target":"in a medium bowl combine 1\/2 cup brown sugar, 1\/2 cup of flour, 1\/2 tsp cinnamon and 4 tbsp soft butter. mix well with a fork until it's a sand-like texture and set aside. bake your favorite soft sugar cookie recipe, taking them out of the oven 5 min before they're done. gently press the back of a spoon into the cookie, creating a small indent. top the cookies with some crumble and continue baking until they are golden brown. while the cookies finish in the oven, prepare the glaze. mix 1\/2 cup of light brown sugar with 1\/2 tsp vanilla and 2 tbsp water. drizzle over cookies when they're finished baking. powdered sugar topping - optional."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: marshmallows may be chopped or miniature. sift together flour and sugar, stir in marshmallows and set aside. bring to a boil, shortening, margarine, cocoa and coke. remove from heat and pour over dry ingredients. stir in buttermilk, baking soda and eggs. do not beat this cake mixture. pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. cool 30 minutes before frosting cake. coke cake frosting: bring margarine, cocoa and coke to a boil. boil a minute, remove from heat and gradually add sugar. stir in pecans.","target":"mix sugar, egg whites and flower and divide it into 3 parts. bake each part in a large oven pan (like a sponge cake). for the filling:. put powdered sugar, egg yolks and butter in a small pan. pour water in larger pan, place smaller (with eggs, butter and yolks) on top of it and cook until it's nice yellow cream. sprinkle every sponge with a mixture of milk and orange juice and then spread filling over each. decorate with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"in a food processor mix the first 3 ingredients until they are crumbly. press into a greased slice tin and bake 15-20 minutes at 180c degrees until golden and dry. while cooking, combine remaining ingredients. pour over the hot crust and bake for 25-30 minutes until set. cool. cut into bars after dusting with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"using an electric mixer, beat the eggs until light then add the sugar. place in a saucepan with the butter and grated rind of 2 lemons. add the juice from the 6 lemons to the egg mixture. cook over a low heat until thick. keeps in the fridge for a few weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"place rind, juice, butter and sugar in a saucepan over med. heat. bring to a low boil. add part of the hot mixture to the eggs, to temper. whisking well. add egg mixture back into pan and cook stirring constantly until thick. place in two jars-- when cool-- seal and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"chop parsley and put aside. juice lemon and put aside. melt 2 tbs. butter and the olive oil in non-stick skillet lightly dust fish fillets in flour, season if desired with salt and pepper. when butter stops bubbling, add fish and saute 3-4 min on first side. turn and finish second side 3-4 min, until done and flaky. remove to plate and keep warm. add remaining 2tbs. butter to skillet and melt. stir in lemon juice and parsley quickly and pour immediately over fish. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"heat oven to 350°f. in a small mixer bowl combine all crust ingredients. beat indgredients at low speed scraping the bowl often, until mixture is crumbly (2 to 3 minutes). press crust to the bottom of an 8\" square greesed baking pan. bake for 10 to 15 minutes, or until the edges are lightly browned. meanwhile, in a small mixer bowl, combine all filling ingredients. beat at low speed, scraping the bowl often, until all ingredients are well mixed. pour the filling over the hot crust. continue baking for 18 to 25 minutes or until the filling is set. sprinkle with powdered sugar. cool, cut, and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: a dash of hot pepper sauce may be used instead of the cayenne. in 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. or, in small bowl with spoon, stir butter or margarine until creamy. slowly stir in remaining ingredients. serve lemon butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.","target":"in large bowl, cream shortening and butter with electric mixer until light and fluffy. add lemon juice and zest; beat well. gradually add sugar, one cup at a time, beating well on medium speed. scrape sides and bottom of bowl often. when all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in refrigerator when not in use. re-whip before using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl combine oats, flour, brown sugar and salt. add the butter and mix until crumbly. stir in pecans. reserve 1-1\/2 cups for topping. press remaining crumbs mixture into a greased 13 x 9 pan. in a saucepan combine the milk, chocolate chips and shortening, cook and stir over low heat until melated. spread over crust, sprinkle with remaining crumbs. top with m and m's. bake at 350° for 25 minutes or until edges are golden brown.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate in double boiler with the butter until melted. add sugar; mix well. add eggs, one at a time until blended. add all dry ingredients, nuts and vanilla. pour into a well-greased and floured pan, 9x9-inch. bake in a 325 degree oven for 30 minutes. ice with your favorite icing.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. grease and flour two 9\" round layer cake pans or one 13\"x9\" pan. cream shortening, sugar and eggs until fluffy. beat 5 minutes at high speed. sift the flour well. sift dry ingredients together. add alternately with water and vanilla, using low speed on mixer. pour into prepared pans. bake layers about 35 minutes; oblong 40-45 minutes. cool. frost with my fudge frosting.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix orange flavoring, 9 drops of red food coloring and 12 drops yellow food coloring and set aside. boil 1 1\/2 stick butter, 2\/3 cup evaporated milk and 3 cups sugar for 5 minutes. add 12 ounces white chocolate chips and 7 ounces marshmallow cream. save 1 cup white mixture; set aside. add orange flavoring to remaining mixture. pour into a 13x9-inch buttered glass dish. swirl the cup of white into mixture. chill until set.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook sugar, butter and evaporated milk in a heavy pan over medium heat. boil for 10 minutes (a slow, even boil), stirring all the time. take off burner and immediately add chocolate chips, marshmallow cream and nuts; making sure you mix very well. pour into a 9x13 buttered pan. (note: next time i'm using two pans so the fudge isn't so dense.) let cool completely before cutting.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter and chocolate together over water (or use the microwave, as i normally do). beat eggs in a bowl and gradually blend in sugar. add flour and salt, blending well, then the chocolate mixture. pour into an ungreased 8 inch pie plate and bake at 350 degrees for 20 to 25 minutes. cool, then freeze. this pie does not require thawing before serving. prep time includes baking time.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. place chocolate and butter in a 4 cup pyrex measure or microwave-safe bowl. place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. let sit for a minute or so and stir until chocolate dissolves completely. add sugar, flour, eggs, vanilla, and salt. stir until well combined. pour into lightly oiled 9 inch pie pan. bake for 25 minutes. let cool for as long as you can wait. if you can't wait, vanilla ice cream helps cool a slice of pie on your plate.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt 1 cup butter. mix melted butter together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut. melt chocolate chips, 2 tbl. butter and sweetened condensed milk in double boiler until smooth. spread 1\/2 of brown sugar dough into a 9x13 baking pan. spread chocolate mixture over the brown sugar dough. spread remaining brown sugar dough over chocolate and swirl slightly. bake at 350 degrees for 35-40 minutes.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together first four ingredients in an oven proof bowl. stir in next four ingredients. mix together the last three ingredients, and sprinkle over those mixed in the oven-proof bowl. pour 1 cup of cold water over the entire cake and bake at 350* for 45 minutes. will be very runny on bottom, and cake-like on top.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together milk sugar and salt in a saucepan. bring to a boil over medium heat and cook for 5 minutes stirring constantly. remove from heat. add marshmallows, chocolate chips and stir until melted. add vanilla and nuts. pour in buttered 9\u201D pan. cool and cut into squares.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. butter an 11x7x2 inch baking pan. add the milk, butter, cocoa powder and confectioner's sugar to a 3-quart baking dish. do not stir. place in the oven until the butter is melted, 5-15 minutes. watch and make sure it does't burn. carefully transfer the contents of the baking dish to a mixing bowl. add the vanilla, and beat on high for 2 minutes. stir in nuts. pour into the prepared 11\" pan and cool before cutting.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: microwave butter in 4-quart microwavable bowl on high until melted. add sugar and milk; mix well. microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. stir well, scraping down side of bowl. microwave 5-1\/2 minutes, stirring after 3 minutes. let stand 2 minutes. add chocolate and marshmallow creme. pour immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. cool at room temperature at least 4 hours; cut into 81 (1-inch) squares. store in airtight container at room temperature.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°. microwave first 3 ingredients in a large microwave-safe bowl at high 1 to 1 1\/2 minutes or until melted and smooth, whisking at 30-second intervals. whisk sugar and flour into chocolate mixture. add eggs, 1 at a time, whisking just until blended after each addition. whisk in vanilla and salt. stir in pecans. pour mixture into pie shell. bake at 375° for 35 to 40 minutes or until set. cool 10 minutes before serving. serve with ice cream.","target":"melt chocolate chips and margarine with sweetened condensed milk over low heat. remove pan from heat and fold in mini marshmallows and vanilla. when mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. chill 2 hours or until firm. when firm turn fudge onto cutting board and remove wax paper. cut into squares and store leftovers in covered container in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soften cream cheese to about room temperature. mix cream cheese with marshmallow fluff in a medium mixing bowl with a spoon (don't try this in a blender, doesn't work well). stir in vanilla. put dip in small serving bowl on large plate with cut up fruit arranged around it and serve!","target":"heat milk and chocolate together in heavy saucepan over low heat until chocolate is melted. add sugar, salt and corn syrup. cook, stirring until boiling starts. cover and boil 3 minutes to wash down sugar crystals from pan sides. uncover. cook without stirring until thermometer reaches 232 degrees. remove from heat and cool without stirring to lukewarm. add vanilla and beat until fudge thickens and looses it's gloss. cut each marshmallow into 8 pieces and stir into fudge. turn into greased pan. cut into squares when firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: coat an 8x8 pan with baking spray or line with parchment paper. over medium heat, combine sugar, splenda, evaporated milk and butter. bring to a boil then reduce heat to medium-low and cook 3 minutes, stirring constantly. stir in chocolate chips and marshmallows. remove from heat and stir until smooth. poor into prepared pan and refrigerate until firm. about two hours. cut and serve.","target":"heat milk and chocolate together in heavy saucepan over low heat until chocolate is melted. add sugar, salt and corn syrup. cook, stirring until boiling starts. cover and boil 3 minutes to wash down sugar crystals from pan sides. uncover. cook without stirring until thermometer reaches 232 degrees. remove from heat and cool without stirring to lukewarm. add vanilla and beat until fudge thickens and looses it's gloss. cut each marshmallow into 8 pieces and stir into fudge. turn into greased pan. cut into squares when firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, icing sugar and vanilla until light. stir in flour and chopped walnuts. pat dough into 9-inch pan with removable bottom. score with fork into 12 pie-shaped wedges. place one walnut piece on each wedge. set pan on cookie sheet. bake in oven heated to 325 degrees for 40 minutes or until lightly brown. cool. cut into wedges. store in tightly covered tin container.","target":"firstly, pre-heat your oven to 180 degrees c. cream butter and sugar together in a mixing bowl. in a separate bowl, mix flour with salt. combine the flour-salt mixture with the creamed butter and sugar mixture. mix well. pat in a greased pan or roll to 1\/4 inch thickness. cut into shapes. prick with a fork. bake for 8 minutes. cool. serve. you could also wrap these up in a pretty paper or coloured plastic wrap decorated with ribbons and give these away as gifts to near and dear ones\/family and friends."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, icing sugar and vanilla until light. stir in flour and chopped walnuts. pat dough into 9-inch pan with removable bottom. score with fork into 12 pie-shaped wedges. place one walnut piece on each wedge. set pan on cookie sheet. bake in oven heated to 325 degrees for 40 minutes or until lightly brown. cool. cut into wedges. store in tightly covered tin container.","target":"put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1\/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.","target":"firstly, pre-heat your oven to 180 degrees c. cream butter and sugar together in a mixing bowl. in a separate bowl, mix flour with salt. combine the flour-salt mixture with the creamed butter and sugar mixture. mix well. pat in a greased pan or roll to 1\/4 inch thickness. cut into shapes. prick with a fork. bake for 8 minutes. cool. serve. you could also wrap these up in a pretty paper or coloured plastic wrap decorated with ribbons and give these away as gifts to near and dear ones\/family and friends."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.","target":"preheat oven to 300 degrees fahrenheit. beat butter and sugar until creamy and fluffy. gradually add in flour until thoroughly mixed. spread or pat evenly in ungreased 13x9 pan or on an ungreased cookie sheet. bake for 30-40 minutes or until lightly browned. immediately after removing from oven, prick all over with fork, then cut into bars. cool completely before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.","target":"in a medium bowl cream butter with an electric mixer for 1 minute at medium speed. add powdered sugar while mixer is still running, scraping down the bowl 2 times. add flour mixing until just blended. place dough between 2 pieces of waxed paper and roll out to a thickness of 1\/8 inch. place waxed paper on a cookie sheet in refrigerator for 1\/2 hour. preheat oven to 325 degrees. remove top sheet of waxed paper and slid dough off of waxed paper onto floured counter. cut with cookie cutters. place onto cookie sheet that has been very greased or sprayed lightly with cooking spray. sprinkle with colored sugar or other decorations as desired. bake for 5-10 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.","target":"cream butter and sugar with electric mixer until light and creamy. combine the flours and mix into butter mixture until crumbly. pat into 10 x 18\" cookie sheet. sprinkle top with additional sugar. bake at 325° for 20 to 25 minutes until light golden in color. cut into squares while still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.","target":"put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1\/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. stir in chopped pecans. beat room temperature egg whites until stiff; fold into batter. pour mixture into an ungreased 10-inch tube pan. bake at 350 degrees for 1 hour and 30 minutes. invert pan, and cool cake completely; remove from pan. sprinkle top of cake with powdered sugar.","target":"cream sugar and shortening. add beaten eggs and mix well. add the fig preserves. mix all of the dry ingredients together (except pecans) and whisk to blend them. slowly add the dry ingredients to the egg and sugar mixture, alternating with the milk. mix thoroughly for about 2 minutes. add the pecans (i lightly flour mine to keep them from sinking). pour into a greased and floured tube pan and bake in a preheated 350 degree oven for 1 hour. cool at least 10 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. gradually add whipped topping and powdered sugar, and continue beating until smooth. spoon filling into prepared crusts. cover and freeze at least 8 hours. garnish, if desired.","target":"preheat oven to 350°. in large bowl, with wire whisk, beat eggs. beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt. gradually add light cream, beating until blended; pour into pie crust. bake 65 minutes or until knife inserted in center comes out clean. on wire rack, let cool. garnish, if desired, with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. gradually add whipped topping and powdered sugar, and continue beating until smooth. spoon filling into prepared crusts. cover and freeze at least 8 hours. garnish, if desired.","target":"preheat oven to 350°f. mix first 6 ingredients together at medium speed until smooth. pour in unbaked pastry shell and bake for 35 minutes and let cool. mix cool whip, cream cheese, sugar, vanilla, and peanut butter. add on top of cooled pie. garnish with chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. gradually add whipped topping and powdered sugar, and continue beating until smooth. spoon filling into prepared crusts. cover and freeze at least 8 hours. garnish, if desired.","target":"in medium saucepan combine first four ingredients. melt and remove from heat. whip in 1 tb of peanut butter. pour into graham cracker crust. combine cream cheese, powdered sugar, milk, vanilla, and peanut butter. beat until creamy. fold in cool whip. pour into fudge layered graham cracker crust. sprinkle with heath bites. cool completely and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 375f. grease a 2-quart casserole. put chicken and celery into casserole. blender - chop nuts and add to chicken. put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). empty onto wax paper and set aside. repeat with remaining chips. put remaining ingredients into container, cover and process at (blend) until smooth. add to chicken and mix well. sprinkle potato chip crumbs over top and bake for 30 minutes. a cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.","target":"remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel. coat sides with poultry seasoning, pepper, marjoram, onion powder and italian seasonings (more or less to taste). in large baking dish, arrange chicken pieces in single layer. in medium bowl, blend syrup, mustard, lemon juice and brown sugar; pour mixture over chicken. dot each piece with butter, cover with foil, and bake at 350°f for 30 minutes. uncover dish, bake basting occasionally with pan juices, until brown and glazed- about 20 additional minutes. transfer to serving platter and garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel potatoes and cut into 3\/4\" to 1\" cubes, then boil in salted water 8-10 minutes until soft. drain and mash smoothly. blend in egg yolks, corn starch, bread crumbs, salt and pepper. mix thoroughly and shape into dumplings. you may need to add flour to make dumplings hold together. roll each dumpling in flour and drop into rapidly boiling water. cover and cook for about 15 or 20 minutes.","target":"boil, peel and rice potatoes onto a cloth towel (if you don't have a potato ricer you can very finely mash them). let stand overnight. next day, put potatoes into large bowl; add all ingredients and mix together with hands. flour counter space and turn potato mixture out onto floured work space. flour hands and form potatoes into small 3 inch balls. let stand on floured work space until ready to boil. bring large pot of water to boil. carefully drop several potato balls into boiling water. they will fall to bottom. when all have risen to the top, partially cover pot and cook for 5 minutes more. remove from water with slotted spoon and place on platter. repeat until all are cooked. a must served with sauerbraten- german pot roast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel potatoes and cut into 3\/4\" to 1\" cubes, then boil in salted water 8-10 minutes until soft. drain and mash smoothly. blend in egg yolks, corn starch, bread crumbs, salt and pepper. mix thoroughly and shape into dumplings. you may need to add flour to make dumplings hold together. roll each dumpling in flour and drop into rapidly boiling water. cover and cook for about 15 or 20 minutes.","target":"mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly. add milk and sifted flour. mix all ingredients well. knead on floured board. shape into rolls, the approximate size of a walnut (in shell). drop in boiling salted water. boil 20 to 25 minutes. remove with a slotted spoon. note: you can also brown in butter and serve with your favourite sauce or gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the margarine and set aside. combine the sugar and baking cocoa in a bowl. stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. stir in the coconut and pecans and turn into two unbaked pie shells. bake in a 350°f oven for 40 minutes or until set around the edges. cool on racks.","target":"filling: combine all ingredients in a saucepan. stir constantly over medium heat until mixture is thickened and bubbly. reduce heat to low and cook stirring for 1-2 minutes more. let filling cool until spreadable. will keep 1 week in refrigerator. soften before using. spread filling between cake layers and on top of cake. ice sides with very soft ganache. coat sides with pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the margarine and set aside. combine the sugar and baking cocoa in a bowl. stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. stir in the coconut and pecans and turn into two unbaked pie shells. bake in a 350°f oven for 40 minutes or until set around the edges. cool on racks.","target":"preheat oven to 375f. whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth. stir in eggs; add canned milk. mix well and pour into unbaked pie shell. top with pecans and coconut. bake 50 to 60 minutes (center will be a little fudgy). cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the margarine and set aside. combine the sugar and baking cocoa in a bowl. stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. stir in the coconut and pecans and turn into two unbaked pie shells. bake in a 350°f oven for 40 minutes or until set around the edges. cool on racks.","target":"make crust if needed by crushing graham crackers until fine and adding sugar and butter. press into a 9\" pie pan and bake at 350f for 10 minutes. (this makes 1 crust). process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch). melt chocolate chips. add to tofu along with honey and flavourings. pour into crust and refrigerate for at least 4 hours, or until completely firm. it can also be frozen, if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the margarine and set aside. combine the sugar and baking cocoa in a bowl. stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. stir in the coconut and pecans and turn into two unbaked pie shells. bake in a 350°f oven for 40 minutes or until set around the edges. cool on racks.","target":"combine the sugar, cornstarch, and salt in a medium saucepan. stir or whisk together. pour in milk and egg yolks, and whisk together. stir over medium heat until the mixture just barely comes to a boil, about 6-8 minutes (maybe less, maybe more; just watch it!) the second it starts to bubble and thicken remove it from the heat. add the chocolate, vanilla, and butter, and stir until everything is beautifully combined. pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. cut into slices and serve with whipped cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter or regular margarine and set aside. sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. freeze at least 1 hour. combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. beat until well blended, using an electric mixer set to medium speed. stir in the pecans and pour over the chocolate chips in the pie shell. bake in a 375 degree oven for 50 minutes or until the custard is set. cool on a wire rack.","target":"preheat oven to 325 degrees. whisk eggs, both sugars, and vanilla in large bowl until well blended. add flour and salt; whisk to blend. whisk in butter in three additions. stir in chocolate chips and nuts. transfer filling to pie crust. bake pie until filling is puffed and golden brown, about 50 minutes. cool on rack 20 minutes. cut into wedges. serve warm or at room temperature with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"toast pecans on baking sheet for 4 minutes in a 350 oven; remove. raise temperature to 375 degrees f. in small pan over low heat, stir butter and chocolate chips until melted, about 1 minute. in mixing bowl, lightly beat eggs; blend in molasses, corn syrup, sugar, vanilla and salt. stir in chocolate mixture and and pecans. spoon mixture into pie crust and bake until filling is set, about 45 minutes. cool and serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"preheat oven to 350 degrees. in saucepan, heat corn syrup, sugar, chocolate, and milk, stirring constantly until chocolate melts. remove from heat. cool slightly. slowly stir warm chocolate mixture into the beaten eggs. scatter pecans in unbaked pie shell. pour chocolate mixture over pecans. bake 50-60 minutes until set. cool several hours before cutting into wedges. top with a dollop of ice cream, whipped cream, or whipped non-dairy topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"preheat oven to 350 degrees. melt the butter and chocolate in a large bowl in the microwave on high heat for 2 minutes or till butter is melted. stir to dissolve chocolate. stir corn syrup, sugar, eggs and vanilla into chocolate mixture until well blended. stir in pecans reserving 8 halves for garnish. pour filling into pie shell. bake 55 minutes in preheated oven or until a knife inserted 1 inch from the center comes out clean. cool on wire rack. to serve, garnish with whipped cream or cool whip and pecan halves, if desired. to be extra fancy, dip the pecans halfway into melted chocolate and allow to set before using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"in a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. stir in pecans. pour into pastry shell. bake at 350°f for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"heat oven to 325°f. in double boiler over hot water, melt chocolate and butter. in large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. stir in pecans; pour into pie crust. place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. cool completely at room temperature. cut pie into 8 wedges; serve with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"melt butter in sauce pan on low heat, stir in brown sugar and remove from heat. in large bowl mix eggs, white sugar, melted butter and brown sugar mixture; add both types of karo mixing well. stir vanilla, salt, and pecans into mixture. pour mixture into pie crust. bake at 350°f for 50-55 minutes or until knife inserted into near center comes out clean. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"preheat the oven to 350. melt chocolate and butter in a large microwave bowl on high for 1-2 minutes or until butter is melted. stir until the chocolate is completely melted. brush the bottom of the pie crust with a small amount of the beaten egg. stir sugar, corn syrup, eggs and vanilla into the chocolate mixture until well blended. stir in nuts. pour into pie crust. bake 55 minutes. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"in a large bowl, whisk together eggs, butter, vanilla and almond extract to combine. add the sugar, mix well. add the corn syrups and mix thoroughly. using a rubber spatula, stir in pecans and chocolate. pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"heat oven to 325 degrees, place pie crust in a 9 inch pie plate. in large bowl, combine the corn syrup, sugar, butter , vanilla and eggs, beat well. stir in chocolate chips and pecans. pour into pie crust. bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. cool 1 hour or until completely cool. top with whipped topping and garnish with additional pecans if desired. keep refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"preheat the oven to 350 degrees. place the pie crust on a cookie sheet. dump the pecans and chocolate chips into the pie crust evenly. then, put the sugar, corn syrup, eggs, melted butter, and vanilla extract into a bowl. stir very well. pour the mixture over the chocolate chips and pecans. put the cookie sheet and pie in the oven and bake for 40-45 minute serve slightly cooled. this treat tastes great with vanilla ice-cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"preheat oven to 400 degrees. layer the pecans and white chocolate chips on the bottom of your pie shell. in a medium bowl, whisk together the eggs, brown sugar, corn syrup and flour until thoroughly combined. carefully pour the mixture over the nuts and white chips. bake the pie until the crust is golden brown and the filling is set in the center, about 35-40 minutes. (check after about 25 minutes, and if the pie is browning too quickly, spray tin foil with non-stick spray and cover the pie loosely.) transfer pie to a wire rack and let cool for a couple of hours. serve with whipped cream, ice cream, or all by itself."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"combine the sugar, cornstarch, and salt in a medium saucepan. stir or whisk together. pour in milk and egg yolks, and whisk together. stir over medium heat until the mixture just barely comes to a boil, about 6-8 minutes (maybe less, maybe more; just watch it!) the second it starts to bubble and thicken remove it from the heat. add the chocolate, vanilla, and butter, and stir until everything is beautifully combined. pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. cut into slices and serve with whipped cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt the chocolate and butter in the microwave. i would do this in the mixing bowl to save on clean-up. combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate\/butter mixture in a large mixing bowl. beat the mixture until it is well blended, using an electric mixture set to medium speed. stir in the pecans and pour the mixture into an unbaked pie shell. bake for 35 minutes or until pie is set. the pie will be puffy when it comes out of the oven and will sink while cooling. cool on a wire rack.","target":"cut each roll into fourths. in a large bowl, combine corn syrup, sugar, eggs and rum flavoring. stir in pecans and chocolate chips. add roll pieces and toss gently until well coated. pour mixture into a sprayed 9 x 13-inch baking dish. cover with sprayed plastic wrap and let rise 30-45 minutes. remove wrap and bake at 350°f 20-25 minutes. cover with foil last 10 minutes to prevent over browning. serve warm with ice cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"toast pecans on baking sheet for 4 minutes in a 350 oven; remove. raise temperature to 375 degrees f. in small pan over low heat, stir butter and chocolate chips until melted, about 1 minute. in mixing bowl, lightly beat eggs; blend in molasses, corn syrup, sugar, vanilla and salt. stir in chocolate mixture and and pecans. spoon mixture into pie crust and bake until filling is set, about 45 minutes. cool and serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"preheat oven to 350 degrees. in saucepan, heat corn syrup, sugar, chocolate, and milk, stirring constantly until chocolate melts. remove from heat. cool slightly. slowly stir warm chocolate mixture into the beaten eggs. scatter pecans in unbaked pie shell. pour chocolate mixture over pecans. bake 50-60 minutes until set. cool several hours before cutting into wedges. top with a dollop of ice cream, whipped cream, or whipped non-dairy topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"preheat oven to 350 degrees. melt the butter and chocolate in a large bowl in the microwave on high heat for 2 minutes or till butter is melted. stir to dissolve chocolate. stir corn syrup, sugar, eggs and vanilla into chocolate mixture until well blended. stir in pecans reserving 8 halves for garnish. pour filling into pie shell. bake 55 minutes in preheated oven or until a knife inserted 1 inch from the center comes out clean. cool on wire rack. to serve, garnish with whipped cream or cool whip and pecan halves, if desired. to be extra fancy, dip the pecans halfway into melted chocolate and allow to set before using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"in a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. stir in pecans. pour into pastry shell. bake at 350°f for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"preheat the oven to 350. melt chocolate and butter in a large microwave bowl on high for 1-2 minutes or until butter is melted. stir until the chocolate is completely melted. brush the bottom of the pie crust with a small amount of the beaten egg. stir sugar, corn syrup, eggs and vanilla into the chocolate mixture until well blended. stir in nuts. pour into pie crust. bake 55 minutes. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"heat oven to 325 degrees, place pie crust in a 9 inch pie plate. in large bowl, combine the corn syrup, sugar, butter , vanilla and eggs, beat well. stir in chocolate chips and pecans. pour into pie crust. bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. cool 1 hour or until completely cool. top with whipped topping and garnish with additional pecans if desired. keep refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"preheat the oven to 350 degrees. place the pie crust on a cookie sheet. dump the pecans and chocolate chips into the pie crust evenly. then, put the sugar, corn syrup, eggs, melted butter, and vanilla extract into a bowl. stir very well. pour the mixture over the chocolate chips and pecans. put the cookie sheet and pie in the oven and bake for 40-45 minute serve slightly cooled. this treat tastes great with vanilla ice-cream!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"preheat oven to 400 degrees. layer the pecans and white chocolate chips on the bottom of your pie shell. in a medium bowl, whisk together the eggs, brown sugar, corn syrup and flour until thoroughly combined. carefully pour the mixture over the nuts and white chips. bake the pie until the crust is golden brown and the filling is set in the center, about 35-40 minutes. (check after about 25 minutes, and if the pie is browning too quickly, spray tin foil with non-stick spray and cover the pie loosely.) transfer pie to a wire rack and let cool for a couple of hours. serve with whipped cream, ice cream, or all by itself."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the chocolate chips, evaporated milk, and butter in a small saucepan. cook over low heat, stirring constantly, until mixture is smooth and creamy. combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. bake in a 375 degree f. oven for 40 minutes or until the filling is set. cool on a wire rack.","target":"cut each roll into fourths. in a large bowl, combine corn syrup, sugar, eggs and rum flavoring. stir in pecans and chocolate chips. add roll pieces and toss gently until well coated. pour mixture into a sprayed 9 x 13-inch baking dish. cover with sprayed plastic wrap and let rise 30-45 minutes. remove wrap and bake at 350°f 20-25 minutes. cover with foil last 10 minutes to prevent over browning. serve warm with ice cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 250 degrees f. beat egg white until foamy. add nuts tossing to coat. combine remaining ingredients in a medium bowl; toss with nuts to coat. spread nuts on a greased baking sheet in a single layer. bake 1 hour, stirring once. cool slightly and break apart. cool completely. and store in airtight container up to two weeks.","target":"preheat oven to 350 degrees. melt the butter in a medium-size saucepan. add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. cook over low heat for 2 - 3 minutes. add the nuts and stir to coat evenly with seasonings. spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. remove from the oven and toss with sea salt. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small saucepan cook onion and garlic in hot butter until tender. add remaining ingrediants except ribs and bring to a boil. reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. meanwhile, preheat a grill to medium-hot and prepare for indirect cooking. place ribs bone-side down on grill rack. cover and grill for 1 1\/4 to 1 1\/2 hours or until ribs are tender, brushing with sauce the last 15 minutes of grilling.","target":"preheat oven to 350 degrees. melt the butter in a medium-size saucepan. add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. cook over low heat for 2 - 3 minutes. add the nuts and stir to coat evenly with seasonings. spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. remove from the oven and toss with sea salt. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 375. in a medium saucepan over medium heat, combine butter, cream cheese, and milk, stirring until smooth. in a 9x13 baking dish, combine corn and green chiles. pour mixture over top. sprinkle cheddar cheese on top. bake for 35 minutes.","target":"preheat oven to 350 degrees. melt the butter in a medium-size saucepan. add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. cook over low heat for 2 - 3 minutes. add the nuts and stir to coat evenly with seasonings. spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. remove from the oven and toss with sea salt. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325'f or 150'c. beat egg whites with the salt until foamy. slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. stir in vanilla and fold in chocolate chips. drop by teaspoonfuls on a lined baking sheet and place in preheated oven. after 2 minutes, turn off oven. leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.","target":"preheat oven to 350°f. when your egg whites are stiff gradually add the sugar. beat at high speed for 5 minutes. fold in the vanilla, chips, and pecans. drop by the teaspoon onto a foil-lined cookie sheet. put in 350°f oven and turn the heat off. leave overnight or at least 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325'f or 150'c. beat egg whites with the salt until foamy. slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. stir in vanilla and fold in chocolate chips. drop by teaspoonfuls on a lined baking sheet and place in preheated oven. after 2 minutes, turn off oven. leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.","target":"pre-heat oven to 350°f. cover cookie sheet with waxed paper or parchment paper. beat egg whites until stiff. add sugar gradually, beating until stiff (but not grainy). stir in food coloring, if desired. add nuts and chocolate chips. drop by teaspoonfuls onto the cookie sheets. place in oven and turn the oven off. leave in the oven for 3-4 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325'f or 150'c. beat egg whites with the salt until foamy. slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. stir in vanilla and fold in chocolate chips. drop by teaspoonfuls on a lined baking sheet and place in preheated oven. after 2 minutes, turn off oven. leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.","target":"preheat oven to 350°f. beat egg whites till foamy. add salt and continue beating until soft peaks form. gradually add sugar, beating until stiff peaks form. sprinkle vanilla extract and chocolate chips over top and gently fold into mixture. drop by small teaspoons onto cookie sheet lined with parchment paper. place in hot oven and immediately turn oven off. let cookies dry over night."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325'f or 150'c. beat egg whites with the salt until foamy. slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. stir in vanilla and fold in chocolate chips. drop by teaspoonfuls on a lined baking sheet and place in preheated oven. after 2 minutes, turn off oven. leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.","target":"preheat oven to 350 degrees. line baking sheet with foil or parchment paper. do not grease. beat egg whites until stiff peaks form. stir together salt and sugar then gradually beat into the beaten whites. stir in vanilla and fold in the chocolate chips. drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. immediately turn oven off. let cookies dry over night. resist peaking so as not to let out the heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325'f or 150'c. beat egg whites with the salt until foamy. slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. stir in vanilla and fold in chocolate chips. drop by teaspoonfuls on a lined baking sheet and place in preheated oven. after 2 minutes, turn off oven. leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.","target":"beat egg whites until very fluffy. add cream of tartar, salt, and sugar. beat for 15 minutes. place batter into a 9 inch square pan. put into a 400 degree preheated oven; turn off oven; leave door shut for 6 hours. spread with whipping cream and strawberries on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven control to broil and\/or 550 degrees. cook bacon until limp; cool. mix turkey, bread crumbs, worcestershire sauce and garlic salt. salt and pepper to taste. shape into 6 1\/2\" inch thick patties. crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. broil with tops about 4\" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. you can also grill these on a bbq on medium heat until turkey is cooked through.","target":"preheat grill to 375°f\/190°c or medium high heat. combine all ingredients in a bowl. with cold-water dampened hands, shape into a 4, ¾ -inch thick patties. place on tray. cover and refrigerate until ready to grill. lightly oil the grate and grill each burger for 6 minutes per side, or until entirely cooked through. serve as a sandwich in a pita or a hamburger bun garnished with your favorite toppings such as tomato, onion, lettuce etc. yield: 6 burgers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cover the apricots with the apple juice and bring to a full boil. reduce the heat and simmer, covered, 30 minutes. stir the apricots occasionally so they will not stick or burn. let the apricots cool, then strain. reserve the cooking liquid. chop the cooked apricots and set aside. in a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. heat, stirring constantly, until thickened slightly. remove the pan from the heat and add the apricots, their cooking liquid and vermouth. serve hot or well chilled. each tablespoon contains: cal prot carb fib fat fat chol sodium","target":"drain pineapple and oranges, reserving 1 cup pineapple syrup. soften cream cheese; whip until fluffy. dissolve gelatin in 3 cups boiling water; stir in reserved pineapple syrup and cream cheese. chill until partially thickened; fold in fruits and whipped cream. pour into pan or mold; sprinkle with nuts. chill until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients except tomato paste. bring to a boil. cover and simmer 5 minutes. add tomato paste and tabasco, return to boil. reduce again, covered and continue cooking for 10 additional minutes. pack in 6 sterilized 8 oz jars. make sure to use all the liquid. divide evenly amount the jars. put on caps. screw bands firmly tight. process in boiling water bath for 30 minutes. start counting processing time when water returns to a boil.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combined all ingredients in a sauce pan and simmer over med\/med-low heat approximately. 20 min or until onions are cooked. remove from heat and let cool for a few minutes. pour into blender (use towel and hold down the lid) and pulse on chop or grind until desired consistency is reached. this sauce requires refrigeration unless you \"can\" it properly. i don't bother because it never lasts that long here. i have kept it in fridge up to 3 weeks without a problem. enjoy! i also make this with fresh garlic and peppers, this is just more consistent for flavor and heat.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put in blender: 1\/2 teaspoon chili powder. 1 teaspoon crushed red pepper. 1\/3 jalepeno. the tops of the green onions. add some juice from 1 can of tomatoes. puree this all together in the blender. now puree 1 can tomatoes. break up the other 2 cans of tomatoes. add chopped onion and chopped green chilies.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend tomatoes slightly in food processor or blender. add salt, green chiles, finely diced green onion and pressed garlic. you can adjust the chiles depending on how hot you like it. refrigerate to let flavors blend if you have time. if not, it's ok to serve it right away. serve with tortilla chips, with quesadillas, or anything you use salsa with.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dice tomatoes and onion put into bowl. dice peppers but cut out white part and seeds of peppers if you don't want it to be to hot set the seeds aside. put pepper into bowl. cut up cilantro however much you like and add to bowl. squeeze the juice from the limes into bowl and mix. add salt and pepper to taste, stir and serve with tortilla chips. if you don't like it too chunky put a little in a electric mixer\/blender. you can also add a little cheese to it to make the salsa and cheese mixture.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, combine all but tomato paste. simmer until desired consistency. add tomato paste and stir. ladle hot salsa into sterilized, hot jars leaving 1\/4 inch headspace. process 15 minutes in hot water bath. note: the more jalapeno peppers you add, the hotter it will be. add less for milder salsa and more for hotter salsa.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dice garlic, jalapeno peppers and onion. chop cilantro. in blender combine cumin, garlic, cilantro and juice from tomatoes. mix together thoroughly. add onion, jalapeno peppers and tomatoes. hit pulse 2 times. mix and hit pulse again if necessary. do not puree. keep it chunky.","target":"in a one-quart casserole, combine onion, garlic, peppers and olive oil. microwave covered at high (100%) for 3 minutes or until vegetables are softened. stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. add rice and fry for 2 - 3 minutes more. stir in salt, chicken stock and saffron. cover and bring to a boil. reduce heat to low and cook for 10 minutes. remove from heat. after 5 minutes, fluff with fork.","target":"melt butter with oil in heavy large saucepan over medium-high heat. add onion and saute until golden brown, about 5 minutes. mix in rice and saffron. add stock and bring to a boil. reduce heat to low. cover and simmer until all liquid is absorbed, about 35 minutes. season with salt and pepper to taste. mix in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. add rice and fry for 2 - 3 minutes more. stir in salt, chicken stock and saffron. cover and bring to a boil. reduce heat to low and cook for 10 minutes. remove from heat. after 5 minutes, fluff with fork.","target":"rinse rice several times. cook rice in rice cooker or put rice in medium sauce pan along with 2 1\/2 cups of water. bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy. pour out any remaining water (if any) and set aside. beat the eggs, yogurt, saffron water, and oil together. it should look like a creamy yellow sauce. add rice and stir until all rice is coated with sauce. turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish. bake at 400 degrees for 40 minutes. let cool about 10 minutes. loosen sides and invert onto serving dish. the outside will be a nice brown. garnish with green and red grapes or lettuce or anything else you might wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. add rice and fry for 2 - 3 minutes more. stir in salt, chicken stock and saffron. cover and bring to a boil. reduce heat to low and cook for 10 minutes. remove from heat. after 5 minutes, fluff with fork.","target":"preheat oven to 375°f. melt butter in a saucepan. add onion and cook until softened. add water and chicken base (4 cups chicken stock may be substituted). add pepper or saffron. stir. bring to a boil. add rice. stir. add beans and peas. stir. cover. bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"filling: in medium bowl mix confectioners sugar, butter, milk, gran. sugar and vanilla w\/hands til blended, mix in peanut butter. line jelly roll pan w\/wax paper. roll heaping tsp of filling into 3\/4\" balls. refrigerate at least 2 hrs or til firm. melt chocolate and shortening in small saucepan and scrape into small bowl. one at a time, spear peanut butter balls on toothpick and dip into melted chocolate. lift out, let chocolate drip off. return to lined pan. before chocolate sets, sprinkle w\/non-pareils. refrig. 10-15 minutes to firm chocolate. store airtight for up to 2 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"in a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer). just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended. remove from heat and add vanilla, and beat until glossy. then pour into a buttered 8 x 8-inch pan. cool completely before cutting. store pieces in an airtight container. note: the pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"sift the confectioner's sugar and milk together and set aside. (if you don't, the fudge will be lumpy.) melt butter and peanut butter over low heat in saucepan. stir in corn syrup, water and vanilla. blend in the sifted ingredients in two additions, stirring until well blended. remove from heat and stir in the walnuts. turn into a buttered 8\" square pan. cool and cut in squares. **youcan use either creamy or chunky peanut butter. the walnuts are also optional. you can also add chopped peanuts instead of the walnuts if you want. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"in large pan, combine sugar and milk. over medium heat, bring to boil, stirring constantly. reduce heat, but keep boiling. boil 10 minutes, do not stir after boiling. remove from heat. add peanut butter and marshmallow cream. pour into a well greased 9x13 pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"combine sugar and milk in saucepan and cook to the soft ball stage (234 degrees f). stir in marshmallow cream, peanut butter, and vanilla. stir until the mixture is evenly blended. pour into a buttered 9 inch square glass baking dish. allow fudge to stand overnight before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"start by combining a few ingredients. pour sugar into a large bowl. than add the butter and slowly add drops of evaporated milk. stir together slowly until it forms a ball. place in center of wax paper that has been sprinkled with powdered sugar. roll out until it resembles a square. then stir peanut butter until smooth enough to spread. using back of the spoon, scoop out some peanut butter and smooth onto sugar mixture, moving towards the edge. now you should take hold of the end of the wax paper and slowly roll the mixture up until it resembles a jelly roll. place your peanut butter roll onto a plate and freeze for 30 minutes, since this is the best way to slice it. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"combine sugar and milk. bring to a boil, stirring constantly. continue boiling without stirring to 235 degrees by a candy thermometer. add butter and vanilla. cool to lukewarm 110 degrees. add peanut butter. beat until mixture begins to thicken and loses it's gloss. at once stir in chocolate chips. turn into greased 8 x 4 inch pan. cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"pour milk and vanilla extract into a pot and simmer 10 minutes, add the chocolate sauce and mix well. next add the peanut butter and stir until melted. once the cocoa is at desired temperature pour into a warm mug and top with whipped cream, garnish with a drizzling of chocolate sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"in medium saucepan combine first four ingredients. melt and remove from heat. whip in 1 tb of peanut butter. pour into graham cracker crust. combine cream cheese, powdered sugar, milk, vanilla, and peanut butter. beat until creamy. fold in cool whip. pour into fudge layered graham cracker crust. sprinkle with heath bites. cool completely and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"preheat oven to 180 degrees celsius. put paper cupcake liners in 6 muffin cups and set the muffin pan aside. mix peanut butter, butter, sugar in a bowl and blend for 1-2 minutes. then add egg and vanilla extract and beat for 2 minutes. add the flour and milk and beat until well blended. spoon batter to the muffin cups. bake for 20 mins or until well risen. turn on to a wire wack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"in a mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. beat in sugar. stir in coconut if desired. form rounded tablespoonfuls into egg shapes. place on waxed paper-lined baking sheets. chill for 30 minutes. in a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening. stir until smooth. dip eggs until coated. place on waxed paper to harden. for more decorative eggs, place about 1\/4 cup melted chocolate in a small plastic bag. cut a hole in the corner of the bag. pipe chocolate over tops of eggs. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: (have kisses unwrapped before removing cookies from oven). cream sugar, butter, egg and vanilla. add peanut butter and milk, mix well. add in dry ingredients. spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet. bake at 375°f for 10-12 minutes. remove from oven and top each cookie with a kiss while still hot. tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.","target":"for easy cutting and clean up, line your 8x8 or 9x9 pan with aluminum foil! (i actually used a meatloaf pan lol). bring sugar and milk to a boil. boil 2 1\/2 minutes, remove from heat and stir in peanut butter and vanilla. set aside to cool. when the fudge is completely set, lift aluminum foil and cut into bite size pieces!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the pork tenderloin in a 24-oz shallow casserole. sprinkle with salt and onion. cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1\/4 turn. microwave 4 minutes longer. mix the remaining ingredients; spoon over the pork. cover with vented plastic wrap and microwave, turning the casserole 1\/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","target":"preheat oven to 400. place salmon steaks in a large, deep baking pan; sprinkle w\/ pepper and cover with wine. sprinkle with minced shallots. bake for 12 to 15 minutes, basting often with wine. while salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth. after salmon is done, serve with creamy mustard sauce over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the pork tenderloin in a 24-oz shallow casserole. sprinkle with salt and onion. cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1\/4 turn. microwave 4 minutes longer. mix the remaining ingredients; spoon over the pork. cover with vented plastic wrap and microwave, turning the casserole 1\/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","target":"preheat oven to 350 degrees;. coat steaks with pepper on both sides. heat a cast-iron skillet over medium heat until very hot. sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. transfer to a plate to rest while you make the sauce. in the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. stir in mustard and cream. bring to a simmer and season to taste with salt and pepper. serve sauce alongside the steaks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the pork tenderloin in a 24-oz shallow casserole. sprinkle with salt and onion. cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1\/4 turn. microwave 4 minutes longer. mix the remaining ingredients; spoon over the pork. cover with vented plastic wrap and microwave, turning the casserole 1\/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","target":"cook noodles according to package directions omitting salt and fat; drain. meanwhile, heart oil in large nonstick skillet over medium high heat. sprinkle the pork with salt and pepper. place pork in pan; cook 5 minutes turning once. combine the wine and mustard; pour into pan. cover, reduce heat and simmer 10 minutes. remove pork from pan; keep warm. combine water and cornstarch in a small bowl. stir cornstarch mixture into pan; bring to boil and cook one minute or until thick. serve pork with sauce and noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the pork tenderloin in a 24-oz shallow casserole. sprinkle with salt and onion. cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1\/4 turn. microwave 4 minutes longer. mix the remaining ingredients; spoon over the pork. cover with vented plastic wrap and microwave, turning the casserole 1\/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","target":"sprinkle pork with salt and pepper.in skillet,heat 1 tbsp of oil over medium-high heat:brown meat all over.transfer to foil-lined baking sheet,roast in in 400f oven until juices run clear about 18 minutes.transfer to cutting board tent with foil,let stand 5 minutes before cutting. meanwhile,in same skillet,heat remaining oil,saute shallots until softened about 3 minutes.add mushrooms,thyme,salt and pepper,saute until mushrooms are golden,about 6 minutes. add wine cook until evaporated,stirring and scrape up brown bits.add broth,cook for 5 minutes. mix butter and flour and add to sauce along with parsley,simmer,stirring until thickened.stir any remaining juices from pork into sauce.serve with pork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the pork tenderloin in a 24-oz shallow casserole. sprinkle with salt and onion. cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1\/4 turn. microwave 4 minutes longer. mix the remaining ingredients; spoon over the pork. cover with vented plastic wrap and microwave, turning the casserole 1\/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","target":"heat oven to 400 degrees. heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. season pork with 1\/4 teaspoon of the salt and pepper to taste. cook, turning, until browned, 5-6 minutes. transfer skillet to the oven. roast until pork is cooked through, 12-15 minutes. let rest 5 minutes before slicing. meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1\/4 teaspoon of the salt and pepper to taste. arrange vegetables in a single layer. roast, tossing once, until tender, 12-15 minutes. whisk together vinegar, mustard and remaining 1\/3 cup of the oil. slice pork; serve with vegetables. drizzle all with vinaigrette."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place egg yolks, wine and seasonings in blender. heat butter to foaming hot. blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. serve over cooked asparagus, broccoli or with eggs benedict. approximately 1 1\/2 cups.","target":"put the yolks in a blender or food processor. blend on low speed for a couple of seconds, just to whisk the eggs. with the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, very slowly pour in the hot melted butter. be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break. add the lemon juice, salt to taste and the cayenne. if the sauce is too thick, add a bit more boiling water. will hold, sitting in a bowl of warm water, for hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"whisk together eggs, whipping cream, milk, salt, sugar, and vanilla. stir in bread cubes and raisins. turn into greased 9x9 inch pan. sprinkle with cinnamon. bake 350 degrees f. for about 30 minutes. serve with brown sugar sauce or lemon sauce. brown sugar sauce: in saucepan, work together flour and butter. add brown sugar. stir. gradually add boiling water. stir until smooth. boil until thick. remove from heat. stir in vanilla, serve warm. lemon sauce: combine sugar, starch, and salt. gradually add boiling water. stir until smooth. cook over low heat until thick and clear. remove from heat. add remaining ingredients. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"preheat oven to 350°f. put raisins in a small bowl, sprinkle with rum and set aside for at least 10 minutes or overnight, if possible. lightly oil an 8 inch baking dish or coat with nonstick cooking spray. spread bread evenly in the dish. whisk eggs in a medium size mixing bowl. add milk, brown sugar, vanilla, cinnamon and nutmeg and stir until the sugar dissolves. stir in the rum soaked raisins. pour this mixture over the bread and press down gently to ensure that all bread is moistened. let stand for at least 10 minutes and up to 30 minutes pressing down occasionally. bake for 35- 40 minutes or until puffed and set in the center. serve warm with ice cream or frozen yogurt or rum sauce or custard sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"preheat oven to 350 degrees. break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins. in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"mix together stale bread pieces, hot milk and butter. set aside until cool. heat oven to 350. beat eggs well, add sugar and milk and stir. stir in spices if desired. mix cold bread mixture with egg mixture. pour into buttered casserole. bake 30 minutes until pudding has set and is turning golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"scald the milk and add sugar, butter and salt. cool. place bread cubes and raisins in greased 1 1\/2 quart casserole dish. add eggs and vanilla to the milk. mix. pour over bread. sprinkle with nutmeg. bake at 350 degrees for one hour. serve this with christmas pudding sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. thoroughly mix sugar, evaporated milk, whole milk and egg yolks. add butter, raisins, vanilla and spices. mix well. add bread cubes and toss to saturate bread. pour into a greased 8 inch square baking dish. bake for 25 minutes until pudding is ligh tly browned and set. let cool before cutting. cut into squares. reheat in microwave before serving if desired.","target":"in mixing bowl, add eggs, milk, rum, salt, cinnamon, vanilla, and sugar, whisk until well blended. put the bread cubes into a buttered 1 1\/2 quart casserole dish. sprinkle the raisins over the cubes of bread. pour the egg\/milk mixture slowly over the top. bake in a 350 degree oven for approximately 50 minutes, until a silver knife inserted into the center of the pudding comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and cereal. let stand for 5 minutes. over high heat, bring this mixture to a boil, stirring well to prevent sticking. boil for 1 minute. remove the saucepan from the heat and stir in vanilla. serve hot with cream.","target":"preheat oven to 350 degrees f. pour scalded milk over grapenuts and let sit 5 minutes. beat eggs, sugar, salt, and vanilla. add to milk and grapenuts. pour into a greased 2-quart casserole dish. sprinkle very generously with nutmeg. set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and cereal. let stand for 5 minutes. over high heat, bring this mixture to a boil, stirring well to prevent sticking. boil for 1 minute. remove the saucepan from the heat and stir in vanilla. serve hot with cream.","target":"pour boiling water over grape-nuts and set aside to cool. preheat oven to 350 degrees. beat egg whites until stiff; set aside. beat yolks with spices; add nuts, raisins, dates, and salt. mix with grape-nuts and fold in stiffly beaten egg whites. pour into buttered 10-cup souffle dish. bake 45-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 350°f. spray a 7x11-inch baking dish with non-stick cooking spray. remove wrappers from the canned tamales. slice tamales into 1-inch pieces. in a mixing bowl, combine sliced tamales, enchilada sauce, 1\/2 cup cheddar cheese, corn, and 1 cup tortilla chips. pour mixture into prepared baking dish. sprinkle remaining tortilla chips and cheese on top. sprinkle the top with chopped jalapeno. bake, uncovered, for 35 to 40 minutes. you can eat this dish as is, or top with hot sauce or sour cream if desired.","target":"add tomato puree and black beans to double batch of recipe #217644, perfectly seasoned taco meat. simmer a few minutes and then remove from heat. in a large baking dish (mine is about 15\" x 10\") layer as follows: 1\/2 portion of meat bean sauce, partially cooked pasta, 1\/2 portion of meat bean sauce, 1\/2 portion of green and jalapeno peppers, cheese, and top with remaining green and jalapeno peppers. bake in 350 deg f oven for 40 minutes covered with foil. remove foil and bake additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. in a stand mixer using the paddle attachment, blend bananas, sugar, xylitol, and flax. when well blended, banana chunks are ok, add eggs one at a time until well blended. add baking soda and flour. scrape the inside of bowl to ensure that all ingredients are well mixed. pour into baking pan (i used a 9x11 ceramic pan). bake for 25 minutes. frost with your favorite frosting (mine is peanut butter!).","target":"in a large frypan, melt butter over medium heat. add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. transfer bananas to a dish. set aside. add pineapple jam, rum, and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. serve immediately, to top ice cream or a with dollop of sweetened whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400°. stir together the mustard and olive oil; rub mixture on chicken pieces. season chicken with 1\/2 teaspoons of the salt and pepper to taste; set aside. toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. top with the chicken, skin side up. bake until the chicken is nearly cooked, about 25 minutes. turn oven to broil on high; place chicken under broiler. cook until the skin browns and crisps, about 5 minutes. transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.","target":"thinly slice the chicken breast meat. bring the chicken stock to a rolling boil and add the chicken and mushrooms. when the soup starts to boil again and all of the ingredients float to the top, remove from the heat. add the sesame oil and sherry and taste for seasoning. add salt and pepper if necessary. serve in individual soup bowls and sprinkle the parsley on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in large heavy pot. add vegetables and sauté until tender over medium-low heat. slowly sift flour over vegetables and let cook briefly, stirring regularly. do not let flour brown. slowly add chicken broth to vegetable-flour mixture, stirring constantly. add herbs, pepper sauce and parsley and stir well. simmer 10 minutes. stir in half-and-half, lemon juice and chicken. bring to simmer and cook 10 minutes. serve immediately. makes 3 quarts.","target":"thinly slice the chicken breast meat. bring the chicken stock to a rolling boil and add the chicken and mushrooms. when the soup starts to boil again and all of the ingredients float to the top, remove from the heat. add the sesame oil and sherry and taste for seasoning. add salt and pepper if necessary. serve in individual soup bowls and sprinkle the parsley on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. place cubed chicken in a baking dish and set aside. in a medium skillet, saute onion, bell peppers, garlic, and mushrooms in olive oil until golden brown. in a medium bowl, combine ketchup, chicken broth, worcestershire sauce, and pepper. pour this ketchup mixture over the sauteed vegetables in the skillet. bring the vegetable mixture to a boil, then pour mixture over the chicken. place chicken dish in the oven and bake 1 and 1\/2 hours (or until chicken is no longer pink inside and juices run clear). this is best when served over rice.","target":"thinly slice the chicken breast meat. bring the chicken stock to a rolling boil and add the chicken and mushrooms. when the soup starts to boil again and all of the ingredients float to the top, remove from the heat. add the sesame oil and sherry and taste for seasoning. add salt and pepper if necessary. serve in individual soup bowls and sprinkle the parsley on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"beat eggs until fluffy and light. gradually add sugar, oil and vanilla. sift together flour, nutmeg, cinnamon, salt, and soda. stir in apples. bake at 350 degrees for 45 minutes. make topping: mix sugars and water in pan bring to boil. boil til clear. add vanilla. finish with butter. pour over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 350-degrees f. grease 9x13 pan. combine apples, 1\/2 cup sugar and cinnamon in bowl. toss. arrange in a layer in prepared pan. combine eggs, flour, baking powder and remaining sugar in bowl. stir in oil. pour batter over apples. bake for 40-50 minutes or until done. sprinkle with powdered sugar, if desired. cut into squares and best if served warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"mix the 5 tsp sugar with the cinnamon in a bowl. peel and slice the apples thin and keep mixed in the sugar and cinnamon. beat together the sugar, eggs, oil, orange juice, and vanilla. beat until smooth. then slowly add the flour, baking powder and salt. put in a greased 10 inch tube pan. first a layer of batter then a layer of apples, keep alternating ending up with batter. bake at 350 degrees for 1 hour, check at 50 minutes. check until toothpick comes out almost dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"cream oil,eggs and sugar together.add flour,soda,salt,vanilla,apples,coconut,. raisins and pecans; mix well. pour into 10 inch bundt cake pan sprayed with cooking spray. bake at 325 for 1 hour and 25 minutes. ***topping***. mix 1 stick butter, 1 cup brown sugar and 1\/4 cup milk.bring to boil.pour over half the cake.wait 10 minutes.pour remainder over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"in a large bowl combine the first three ingredients: apples, sugar and cinnamon. in another large bowl combine the rest of the ingredients:. flour, sugar, crisco oil, eggs, orange juice, almond extract, baking powder. mix well with a wooden spoon. grease and flour a bundt pan. pour half the beatter into the pan, add half of the apples, then the rest of the batter and top it off with the remaining apples. bake at 350 degrees f. for 1 hour and 30 minutes. take the cake out and let stand for 10 minutes. loosen it a little by shaking the pan; and turn out onto serving plate. dust with powdered sugar or glaze. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"combine first 3 ingredients together. in another bowl, mix shortening, sugar, eggs and vanilla together. add dry ingredients. spread 1\/2 of dough into 9x13 pan. peel and slice apples. place in bowl. microwave for 6 minutes, toss (cook more if needed). lay slightly cooled apples over base. sprinkle with cinnamon. take spoonfuls of batter, dip in flour. flatten with fingers to 3\/4 cm thick. cover all apples. bake at 350 degrees or 45 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat the oven to 350°f grease an 11 x 9\" cake pan. combine sugar and cinnamon in a small bowl. set aside. in a large bowl, beat together the sugar, eggs, apple juice, oil and vanilla until well blended. in a separate bowl, combine the flour, baking powder and salt. add the dry mixture to the egg mixture and mix well. spread half of the batter into the prepared pan. evenly sprinkle the chopped apple over the batter. evenly sprinkle half of the cinnamon sugar over the apples. then, spread the rest of the batter evenly over the cinnamon and finish with sprinkling the rest of the cinnamon sugar over the second layer of batter. bake for 50 to 60 minutes. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 350°f. grease and flour 10inch fluted tube pan. in medium bowl stir apples, cinnamon and 1 tablespoon sugar. set a side. in large mixing bowl beat sugar and eggs with el. mixer on medium speed for 2 minutes. while mixer is on, slowly add oil and mix for another minute or two. add orange juice and vanilla extract and mix well. add flour and baking powder, mix on low speed just until combine. pour 1\/2 batter into prepared pan add apples and pour rest of the batter over the apples. bake for 1 hour or until wooden toothpick inserted comes out clean. in a half way baking i cover mine with aluminum foil to prevent to be dark on top. cool cake in pan on a wire rack for 10 minutes and then remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 170°c (370 f). butter baking pan 21x31 cm. (12x8 inch). peal,quater and core apples (you need 12pc). make lengthwise cuts on the outer rounded side 1\/8inch.apart so the apple quater still holds together. set a side. in medium bowl cream butter and sugar. add eggs one at a time, lemon zest and mix until combines. then add milk alternately with flour+baking powder. pour mixture into baking pan and put apples over the bater but don't push them down. sprinkle with raisins if you like. brush apples with melted butter and sprinkle little bit of sugar over the top of the cake. bake about 45-50 minutes. let it cool and cut in 12 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 180 degree celsius. grease pie plate. sift flour with and sugar and then add the egg, melted butter and milk and mix well. pour mix into greased pie plate. mix cinnamon and sugar together. arrange sliced apples on top and sprinkle with sugar and cinnamon mix. bake in oven for 30 minutes or until a skewer comes out clean once pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"cover raisins with water, cook for 3 minutes, drain well. preheat oven to 325 degrees and grease a 13x9 inch pan. mix dry ingredients together. make a well in the middle of the dry ingredients and add oil, eggs and vanilla. mix thoroughly. stir in raisins, nuts and apples. pour into prepared pan and bake for 1 hour. remove from oven and let cool before frosting. frosting: combine the 6 tablespoons butter with the 1\/4 cup milk and 1\/2 to 3\/4 cup brown sugar and boil for 2 minutes. let cool. mix in 4 cups confectioners sugar 1 cup at a time until spreading consistency. after frosting, sprinkle some chopped nuts on top. as an option, replace the frosting with ice-cream. mmmm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"cake:. combine oil, sugar and eggs. beat well. add remaining ingredients (ending with the nutmeg- the rest of the ingredients are for the warm topping) and stir to blend well. pour into greased 9x11 pan (i prefer pam w\/flour). bake at 350 degrees for 40 to 45 minutes. topping:. cook sugar, white syrup and margarine over medium heat until its reaches a soft boil stage. add soda to buttermilk and then pour into hot mixture. add vanilla last. remove from heat and beat with small mixer until slightly thickened, allowing it to cool alittle. pour warm caramel icing over the cake while it is still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 325 degrees. grease 10\" pie pan or 8x12\" baking pan. combine sugar, oil, eggs, and vanilla. blend in flour and baking powder. mix apples with raisins, cinnamon and 2 tablespoons sugar. pour half of mixture into pan. spread apples over surface as level as possible. cover with remaining batter. bake 1 hour or until toothpick stuck into center comes out dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"mix together sugar and oil, add eggs and beat. sift together flour and baking powder. combine vanilla and orange juice. add the flour mixture and the orange juice mixture alternately to the sugar mixture. mix well. grease and flour a tube pan. starting and finishing with batter, alternate layers of cake batter and apples in tube pan. bake at 350 degrees for 1 hour or until toothpick comes out clean. turn out of pan as soon as removing from oven. cool completely on wire rack. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients- then mix in eggs and oil. don't beat - then add apples and nuts. bake in ungreased tube pan or sheet cake pan. bake 350degrees for 1 - 1 1\/4 hours. cool then sprinkle with confectioners' sugar. i use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. it makes it look quite special. jean hores -","target":"preheat oven to 350°f. grease a 15 by 11 by 1 jelly-roll pan. beat butter and sugar on medium speed until smooth, about 2 minutes. add eggs, one at a time, beating well after each addition. add almond extract. beat in flour on low speed just until blended. spread batter into prepared jelly-roll pan. peel, core and halve apples. thinly slice apples. fan slices neatly in rows over the top of the batter. melt jelly and brush 1\/4 cup of it over the apples. bake until lightly golden and toothpick inserted in center comes out clean, about 40 minutes. cool and brush remaining jelly over cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, beat together oil, eggs, vanilla, and sugar until light; about two minutes. mix in melted chocolate. stir in the grated zucchini. mix flour(s) with salt, cinnamon, baking powder and baking soda. at low speed, add to the zucchini mixture, just until ingredients are well incorporated. stir in nuts and chips. pour into 2 well-greased 9\" x 5\" pans. bake at 350f for 45-55 minutes or until tester inserted into center comes out clean.","target":"preheat oven to 350°f. butter and flour 2 8\"x4\" loaf pans. melt butter and chocolate over medium heat in 2 quart saucepan, stirring occasionally, 4-6 minutes. remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed. combine all remaining bread ingredients in large bowl. stir zucchini mixture into flour mixture until just moistened. spoon batter into loaf pans. bake for 35-45 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pans. cool completely on wire racks. meanwhile, stir together all glaze ingredients in small bowl. drizzle over cooled bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, beat together oil, eggs, vanilla, and sugar until light; about two minutes. mix in melted chocolate. stir in the grated zucchini. mix flour(s) with salt, cinnamon, baking powder and baking soda. at low speed, add to the zucchini mixture, just until ingredients are well incorporated. stir in nuts and chips. pour into 2 well-greased 9\" x 5\" pans. bake at 350f for 45-55 minutes or until tester inserted into center comes out clean.","target":"preheat oven to 350. grease and flour or line* 12 wells in a muffin tin. set aside. in a large bowl, mix together the eggs, oil and buttermilk. add in all of the dry ingredients, including spices. mix thoroughly. stir in pecans and zucchini. fill the prepared wells about 3\/4 of the way. bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, beat together oil, eggs, vanilla, and sugar until light; about two minutes. mix in melted chocolate. stir in the grated zucchini. mix flour(s) with salt, cinnamon, baking powder and baking soda. at low speed, add to the zucchini mixture, just until ingredients are well incorporated. stir in nuts and chips. pour into 2 well-greased 9\" x 5\" pans. bake at 350f for 45-55 minutes or until tester inserted into center comes out clean.","target":"heat oven to 325 degrees. coat 13x9x2 inch baking pan with nonstick cooking spray. in a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. set aside. in another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. beat in sour cream and vanilla, then flour mixture. beat on medium for 2 minutes.fold in zucchini and chocolate. spread into pan. sprinkle nuts on top. bake 325 for 30 to 35 min or until toothpick inserted in center comes out clean. cool in pan on wire rack. to serve, cut into 16 bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute bacon, crushed garlic, and onion in hot oil for 5 min. remove the garlic. add ground beef, salami, basil, and parsley. brown well. add tomato paste, tomatoes, mushrooms, and water. simmer uncovered for 1 hour or until very thick. season to taste with salt and pepper. preheat oven to 375f. butter a 12x9 inch casserole or lasagna dish. grate mozzarella. combine cottage cheese, egg and parmesan cheese. pour a layer of tomato sauce in the bottom of dish. cover with a layer of noodles and a layer of the cheese \/egg mixture, sprinkle with mozzarella. repeat, ending with sauce and a layer of mozzarella. bake for 30 min. note: the flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.","target":"meat: fry diced onion and mince. when cooked, drain fat. stir in tomato paste and puree. cook on low for 15 minutes. sauce: melt butter in saucepan. add flour and cook 1 minute. add milk slowly, stirring all the time. beat eggs and cream cheese together in a bowl. add to saucepan. cook on high until starts bubbling. when bubbling, cook on low until thick. layer meat and instant lasagna sheets into casserole dish. pour cheese sauce over top. cook 40 minutes on low oven (160-180degrees celsius)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toss shrimp with creole seasoning and set aside. saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent). add tomatoes, garlic, worcestershire sauce, tabasco sauce, and bay leaves and bring to a simmer. stir in rice. add white wine and chicken stock, stirring constantly. return to a simmer. turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally. add shrimp and sausage. cover and cook for another 10 minutes. remove bay leaves. add salt and pepper to taste.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a roux with flour and oil. cook until about the color of peanut butter. add onions, celery, bell pepper and garlic. cook slowly until transparent, stirring often. add stewed tomatoes and tomato sauce and let cook until oil rises to the top. stir in raw rice and raw shrimp; add 3 cups of water. cook covered over very low heat until rice is tender about 20 or 30 minutes. add more oil or water if mixture appears to be too dry. at the very end when cooked, stir in parsley and onion tops. prep time is time to chop veggies. cook time is total time for making roux and then time for rice to cook.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute the andouille and bacon until the bacon is crisp. remove the meat and set aside. saute the onion and green pepper in the drippings until tender. add in the garlic and cook for 1 minute. remove the vegetables and add to the reserved meat. if necessary, add a little olive oil to the pan and saute the mushrooms until beginning to brown. return the meat and vegetables to the pot. add in the tomatoes, chicken broth, wine, lemon juice, thyme and rosemary. simmer 20 minutes. add the shrimp for 5 minutes. add salt, pepper and tabasco to taste.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thaw shrimp according to package instructions; reserve in refrigerator until ready to use. heat oil in a large skillet over medium heat. add onions, garlic, salt, pepper, paprika and hot pepper flakes. cook until golden, about 5 minutes. stir in rice until grains are shiny and coated. pour in tomato juice, broth and lemon juice; bring to a boil. cover; reduce heat to medium and simmer 15 minutes. increase heat to medium and stir in corn and green pepper. cover again and cook 5 minutes or until rice is tender. stir in shrimp and cook,, covered, until heated through, about 2 minutes. let stand 5 minutesbefore serving. squeeze lemon juice from lemon over rice and garnish with green onions.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a large skillet over medium-high heat. add sausage; cook, turning occasionally, until browned on all sides, 4-6 minutes. add onion, bell pepper, celery and garlic; season with salt and pepper. cook, stirring occasionally, until onion begins to soften, 5-6 minutes. stir in paprika, cook until fragrant, about 1 minute. add tomatoes, rice and 3 cups water to skillet; cover and simmer over medium heat until rice is cooked and has absorbed all the water, about 15 minutes. add shrimp to the skillet, and cook covered, until shrimp are opaque throughout, 3-4 minutes. remove from heat; season with salt and pepper as desired. serve hot, garnished with scallions.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat large nonstick skillet over medium-high heat. add sausage, cook, turning to brown on all sides. remove sausage. add onion, pepper and celery; cook, stirring, 3 minutes. stir in rice, tomatoes, broth, water and bay leaf. bring to boil. cover; cook over medium-low heat 20 minutes. add shrimp and okra. cook, covered, 5-6 minutes. stir in parsley. remove bay leaf before serving.","target":"heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. add shrimp pieces, rice and water. bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. stir with fork and replace cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. mix at low speed until crumbly. reserve 1 1\/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. bake at 350°f 12-15 minutes. spoon pie filling evenly over crust. sprinkle marshmallows and remaining crumbs over top. return to oven 25 to 35 minutes more, or until topping is golden. cut into bars when cool.","target":"heat oven to 350° and grease an 8-inch baking pan. beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well. add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan. bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean. cool and cut into bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. mix at low speed until crumbly. reserve 1 1\/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. bake at 350°f 12-15 minutes. spoon pie filling evenly over crust. sprinkle marshmallows and remaining crumbs over top. return to oven 25 to 35 minutes more, or until topping is golden. cut into bars when cool.","target":"preheat oven to 350°. grease an 8-inch square pan. beat eggs in a mixing bowl until thick. gradually add sugar, beating until thoroughly blended. stir in flour and melted butter; blend well. add cranberries and walnuts mixing gently until combined. spread evenly into pan. bake 45 minutes or until golden brown. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. mix at low speed until crumbly. reserve 1 1\/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. bake at 350°f 12-15 minutes. spoon pie filling evenly over crust. sprinkle marshmallows and remaining crumbs over top. return to oven 25 to 35 minutes more, or until topping is golden. cut into bars when cool.","target":"preheat oven to 350 degrees. grease an 8-inch square pan. beat eggs in a medium mixing bowl until thick. gradually add sugar beating until completely blended. stir in flour and melted butter blend well. add cranberries and walnuts mixing gently just until combined. spread evenly into pan. bake for 45 minutes or until golden brown. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. mix at low speed until crumbly. reserve 1 1\/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. bake at 350°f 12-15 minutes. spoon pie filling evenly over crust. sprinkle marshmallows and remaining crumbs over top. return to oven 25 to 35 minutes more, or until topping is golden. cut into bars when cool.","target":"beat the eggs until foamy (thick). gradually add the sugar; mix well. add the melted butter and the flour. once it is all well mixed, blend in the nuts and cranberries. spray or butter the pan. heat the oven to 350 deg f. use an 8x8\" glass pan. bake for 45 minute cool completely. when making two batches, i recommend that the sugar be reduced from 2 cups to 1 2\/3 cups)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. heat butter in 9x13 pan until melted. mix the sugar, flour, and milk together and pour into hot pan. when the mixture is spread on bottom of pan, add the fresh peaches on top. bake for approximately 35 minutes or until golden brown.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter or margarine and sugar in a bowl. add egg and beat until light and fluffy. in another bowl mix flour, baking soda and seasonings. stir flour mixture into egg mixture, a little at a time. peel, pit and finely dice peaches, stir into cookie mixture. stir in raisins. drop dough by rounded teaspoonfuls onto cookie sheet. bake at 375°f for 20 minutes until cookies are brown on top. cool thoroughly.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 375 degrees. prepare an 8-inch square baking dish or deep glass pie pan with butter-flavored non-stick spray. peel, pit and slice the peaches and put them in a large bowl. there should be about 6 cups. add the liqueur, cinnamon, and nutmeg. spoon the mixture into the prepared dish. in a small bowl, combine the oats, flour and brown sugar. cut in the margarine until crumbly; sprinkle over the peaches. bake 30 minutes, or until the peaches are tender and the topping is golden brown.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together flour baking powder and salt. cut in the shortening. mix egg and milk together, then stir into flour mixture. mix well, and pour batter into a greased oblong pan. cover with peach slices. sprinkle with cinnamon and sugar. bake in 350 degree oven for 35 minutes.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, add the oil and sugar; beat well to combine. add the eggs, one at a time, beating after each addition. in another bowl, add the flour, baking soda, salt, and cinnamon; stir to mix. gradually add the flour mixture to the creamed mixture, stirring just until blended. fold in peaches and nuts. spoon batter into a greased and floured 13x9 inch baking pan. bake at 325° for 40-45 minutes or until a wooden pick comes out clean. cut into squares and top with whipped cream.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in 9 x 13 inch pan. mix flour, sugar, milk, egg and baking powder. pour into pan with melted butter. add fruit (and a little water if desired). sprinkle cinnamon and additional sugar on top. bake at 375 until golden brown (about 45 minutes).","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425 degrees. stir peaches with sugar, lemon juice and cornstarch in a 2 quart baking dish and bake for 10 minutes. combine the flour,sugar,baking powder and salt in a bowl. blend in the butter until the mixture remembles coarse meal. stir in the water and blend. remove the peaches fron the oven and drop spoonfuls of the topping over them. bake until the topping is golden, about 25 minutes. note: you can use any fresh fruit with this recipe.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the peaches and granulated sugar in a medium bowl and mix gently. transfer to a saucepan with the cornstarch, brown sugar, and water. cook and stir over medium heat until thick. add butter and lemon juice. pour into an oiled 12x7' baking dish. set aside while you prepare the crust. preheat the oven to 350* -- sift the dry ingredients into large mixer bowl -- add the milk and margarine all at once and beat just until smooth. drop the batter by heaping tablespoonsful over the peaches. combine the nutmeg and sugar in a small bowl and sprinkle over the batter. bake for 30 minutes. serve with milk.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease a 9 x 13-inch pan and line with peaches. combine 1\/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk. stir till smooth. pour over peaches. combine 1 cup sugar and water. pour over batter. bake 1 hour at 350°f. serve warm or room temperature.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. filling: put peaches and water in 2-qt saucepan. mix sugar and flour together. pour over top. stir together and bring just to a boil over medium heat. when mixture boils, add vanilla and remove from heat. pour into glass baking dish (8x8 or round equivalent). biscuits: sift dry ingredients. make a well in the center and pour wet ingredients in all at once. stir with a fork till just moistened and pulling away from sides of bowl. pour out on floured surface and knead 10-15 times. drop by hand on fruit filling surface. sprinkle 3\/4 tsp cinnamon over all and dot with 2 or 3 tbsp butter. bake for 25 minutes. enjoy!","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together peaches, lemon juice, and sugar. let sit one hour and drain *and save* juice(you will get more juice if you stir the peaches every 15mins). add water to juice to make 1 cup. in a saucepan heat the 1\/2c. of sugar, clear jel, and juice until it becomes thick. then add butter, salt, almond extract, and cinnamon. add mixture to peaches and put in cooled pie shell. let chill for a few hours.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely. mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust. combine cornstarch and sugar; add to peaches in a medium saucepan. cook over medium heat for about five minutes or until thick then remove from heat and add flavoring. cool completely and spread over second layer then top with extra whipped cream or cool whip.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375-degrees f. spray a 11 x 9-inch pan with pam (or grease pan). to prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. in a small cup or bowl combine 3 tablespoons of the juice with cornstarch. stir cornstarch mixture into peaches. pour mixture into prepared dish. to prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. cut in butter with two knives or pastry blender. stir in vanilla and almonds (if using). sprinkle topping over peaches, pressing down slightly. bake for 45-50 minutes or until topping is brown and peaches bubbly.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350ºf. in a small bowl, combine the 1 cup flour and powdered sugar. add the melted margarine and stir until well mixed. pat this mixture into the bottom of a greased 9x13\" baking dish. bake for 15 minutes. remove from oven. in a medium bowl, beat the eggs until foamy. add the granulated sugar, 1\/3 cup flour, baking powder, salt, vanilla and cinnamon; mix well. spoon mixture over the baked crust. spread the peaches over the top. return to oven and bake for approximately 1 hour. if top starts to brown too quickly, loosely cover with foil. serve warm with vanilla ice cream.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, combine flour, brown sugar and salt. cut in butter until crumbly. pat into a greased 9\" square baking pan. bake at 350 for 15 minutes. meanwhile, drain the peaches and reserve juice in a medium saucepan. add the sugar and cornstarch; bring to a boil, stirring constantly. boil for 2 minutes or until thickened. remove from the heat; stir in peaches. pour into the crust. for topping, combine oats, brown sugar and flour. cut in the butter until crumbly. sprinkle over filling. bake at 350 for 25-30 minutes or until golden and bubbly.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. combine peaches,1 cup sugar and water in 2 qt saucepan and mix well. bring to boil reduce heat and simmer for 10 minute. remove from heat. put butter in 13 x 9 x 2 inches baking dish and place in oven to melt. mix remaining 1 cup sugar,flour and milk slowly to prevent lumping. pour over butter. ********************************************************. do not stir! ********************************************************. spoon fruit on top. gently pour syrup over fruit. batter will rise to top during baking. bake 30 - 45 minute.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all ingredients except butter. melt butter, and pour into a 9\" x 9\" non-stick pan or glass dish. pour the batter over the butter. start in the middle and pour slowly, moving up and down the pan for an even layer of batter. top with peaches. bake at 350 degrees f for 45-50 minutes. when done, butter should be baked onto the sides and top, and should be a beautiful golden color.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. use blender to mash the peaches. for the cake, combine sugar, oil, eggs, peaches, flour, baking soda, cinnamon, salt, and chopped nuts. pour batter into greased 9 x 13 inch pan. bake in a preheated 350 degree fahrenheit oven for 40 minutes. for frosting, combine sugar, flour, butter, evaporated milk and egg yolks in a sauce pan. bring to a boil, stirring constantly. cook until thick, about 10 minutes. add vanilla. cool frosting and frost the cake. this is great for a spring party.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400. mix 1\/2 cup sugar, the cornstarch, and cinnamon in 2-quart saucepan. stir in peaches and lemon juice. cook, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. pour into ungreased 2-quart casserole. keep peach mixture hot in oven. cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot peach mixture. bake 25 to 30 minutes or until topping is golden brown. serve warm, and if desired, with whipped cream or vanilla ice cream.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place peaches, honey and a small amount of milk in blender container, cover. puree untill almost smooth. add remaining milk, ice cream and extract. blend until smooth and frothy, about 1 minute. serve immediately in tall chilled glasses garnished with fresh peach slices.","target":"place sliced peaches in a mixing bowl. mix together 1\/2 cup of the flour, 1\/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. sprinkle mixture evenly over peaches in dish. bake in a preheated 375 degree (fahrenheit) oven for 45 minutes or until golden brown. spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar, flour, and cornstarch in a medium mixing bowl. mix well, and set aside. pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg f. gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. cook, stirring constantly, until mixture thickens and coats the spoon. remove from heat, and stir in butter and vanilla. let cool to room temperature. line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. arrange half of banana slices over wafers; top with half of cooled custard. repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. chill thoroughly.","target":"soak tapioca in enough cold water to cover until water is absorbed. add milk and cook in a double boiler until tapioca is transparent. to the beaten yolks, sugar, and salt, add a little of the hot mixture. return all to the double boiler and cook 3 minutes. cool slightly; fold in the well-beaten egg whites. flavour and serve. note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar, flour, and cornstarch in a medium mixing bowl. mix well, and set aside. pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg f. gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. cook, stirring constantly, until mixture thickens and coats the spoon. remove from heat, and stir in butter and vanilla. let cool to room temperature. line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. arrange half of banana slices over wafers; top with half of cooled custard. repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. chill thoroughly.","target":"combine sugar, cornstarch, and salt in saucepan. over medium heat, slowly add milk, stirring until mixture comes to a boil. cook for 2 minutes. temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan. cook until thickened, then remove from heat. stir in vanilla and chill custard for 1 hour. just before serving, fold in banana slices. garnish with mint if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dry rub seasonings: combine salt, cumin, black pepper and cayenne pepper and mix well. rub over entire surface of the spareribs. creole mustard: combine horseradish, yellow mustard and white wine. this will keep refrigerated for several months. mustard sauce: combine minced garlic, brown sugar, and creole mustard in a bowl and mix well. grill ribs bone side down, glazing with mustard sauce as it cooks. turn several times to avoid burning, adding sauce to the upper side. glaze ribs with the honey near the end of the cooking time (approx 15 min).","target":"preheat oven to 400. place salmon steaks in a large, deep baking pan; sprinkle w\/ pepper and cover with wine. sprinkle with minced shallots. bake for 12 to 15 minutes, basting often with wine. while salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth. after salmon is done, serve with creamy mustard sauce over top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"bring first 3 ingredients to a boil. boil until sugar is dissolved stirring constantly. remove from heat and stir in peanut butter. pour about 1\/3 of mixture over popped corn at a time and stir. repeat until all mixture is used. can add nuts at this point if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color. add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (this means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that). shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick. add a small amount of green decorators icing to the top of each pumpkin for a stem. refrigerate, if desired, to allow pumpkins to firm. serve on a plate lined with toasted coconut and halloween decorated cookies, if desired; these also look good on top of cupcakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"butter the bottom and sides of a heavy 4-quart saucepan. in pan, combine the sugars, milk, corn syrup and salt. cook and stir over medium heat until sugars dissolve and mixture begins to boil. reduce heat; attach candy thermometer to pan. continue cooking, stirring occasionally, until thermometer reads 236°f. remove from heat; add peanut butter but do not stir it in; set pan aside. do not stir or move pan during cooling. when thermometer reaches 115°f, add vanilla extract. beat by hand until mixture loses its gloss; pour into buttered pan. when penuche is only slightly warm, cut into small squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"in a large mixing bowl, dissolve the cornstarch in the water. stir in the condensed milk and the egg yolks. add peanut butter and beat until well mixed. pour the mixture into a large heavy saucepan. bring the mixture to a boil, cooking and stirring until it is thickened and bubbly. remove from heat. stir in the butter and vanilla extract. cool the filling slightly before pouring it into either a baked pie shell or a graham cracker or cookie crumb pie shell. cover and chill at least 4 hours. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"preheat oven to 350°f. mix first 6 ingredients together at medium speed until smooth. pour in unbaked pastry shell and bake for 35 minutes and let cool. mix cool whip, cream cheese, sugar, vanilla, and peanut butter. add on top of cooled pie. garnish with chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. add icing sugar, one cup at a time, beating after each addition. at first the mixture will be stiff and hard to handle but with beating it will become very runny. with the addition of the fourth cup, the mixture will firm up again. turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. spread with half of the peanut butter. roll up from the short side, jelly-roll fashion. repeat with rest of fondant. refrigerate until firm; slice 1\/4 inch thick.","target":"in medium saucepan combine first four ingredients. melt and remove from heat. whip in 1 tb of peanut butter. pour into graham cracker crust. combine cream cheese, powdered sugar, milk, vanilla, and peanut butter. beat until creamy. fold in cool whip. pour into fudge layered graham cracker crust. sprinkle with heath bites. cool completely and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat water to boiling; add cauliflower. cover and heat until boiling. cook 4 minutes. drain and rinse under cold water immediately. mix vinegar and oil in large bowl. add cauliflower, salt and pepper. refrigerate for at least an hour. just before serving, top with avacado dip and garnish with almonds.","target":"peel and slice the cucumber paper-thin. season with salt, chili pepper and lime juice. sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. pile cucumber mixture in center of each plate. add avocado slices and parsley. 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring a large pot of water to boil; cook pasta until al dente. while pasta is cooking, in med saucepan, melt 2 t of the margarine. remove from heat; add flour and stir until blended. whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. reduce heat to low. stir in cheeses and seasonings. continue stirring until cheese is melted. remove from heat and set aside. in a large skillet, melt remaining 1 t margarine. add remaining ingredients. cook vegetables, stirring constantly, for about 5 minutes, until tender\/crisp. reduce heat to low. when noodles are done, drain well. toss with vegetables; stir in cheese sauce. garnish with scallion curls.","target":"set rack in middle of oven and pre-heat to 400°f. par-boil macaroni for 4 1\/2 minutes. rinse in cold water and drain. mash tomatoes using potato masher, hand blender, or food processor. mix with cooled macaroni and pour into a large baking dish. i use my small, oval roasting pan. coarsely grate cheese and spread evenly over macaroni and tomatoes in baking dish. bake at 400 f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp\/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables","target":"in lg. skillet, melt shortning, add pork, sprinkle with paprika. brown well. cover and cook 20 minutes. in med. bowl, combine brown sugar, cornstarch and salt. add pineapple juice, vinegar, water, soy sauce, and worcestershire sauce; blend until smooth. stir into meat. cook on low until thickened. add green pepper and pineapple. cover and cook 5 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp\/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables","target":"place the pork, peppers, and onions in the slow cooker. drain the pineapple, reserving the chunks for later. in a bowl, combine the pineapple juice, brown sugar, cider vinegar, orange juice, and soy sauce; stir into the slow cooker. cook on low for 5-6 hours or on high for 2_1\/2- 3 hours. when pork is done, mix together the cornstarch and water and stir into the slow cooker. stir in the pineapple chunks and cook an additional 20 minutes (or serve them on the side)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim fat from chicken, cut into pieces and lightly brown in a little olive oil. set aside. in a large pot, place 8 cups water and bring to the boil. add chopped onion, chopped carrots, salt and garlic. boil for 20-25 mins, or until carrots are tender. add the cooked chicken, soup mix, cayenne pepper, chopped capsicum and egg noodles to pot. simmer for 10 minutes. serve immediately. enjoy!","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot combine the broth, thyme, garlic powder, lemon juice, bay leaf, carrots, celery and onion. bring to a boil and add noodles, reduce heat and simmer 15 minutes. add the chicken and cook over medium heat for 10 minutes or until the vegetables are soft and cooked through. season with salt and pepper. garnish each serving with a sprinkle of toasted almonds.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes. while chicken is simmering chop celery, carrots, onion, garlic and parsley. set vegetables aside in a bowl - keep parsley separate. remove chicken from stock; cool enough to handle. slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing). skim most of the fat from the broth. bring to a boil. add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes. add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix broth, black pepper, carrot, celery onion and garlic powder in saucepan. heat to a boil. stir in noodles and chicken. cook over medium heat 10 minutes or until noodles are done. sprinkle with dried dill or parsley. oriental variation; add a little fresh grated ginger, crushed garlic clove, a shot of soy sauce and some crushed red pepper. don't use broad noodles use linguine or spaghetti. mexican variation; stir in some salsa and garnish with chopped cilantro.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken in to cubes and add cans of broth. (i do this step the night before to let it fall apart). dice carrots onions and celery and add to broth. cook on low for about 7 1\/2 hours. add noodles about 10 before serving and turn on high till noodles are fully cooked.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring broth and water to a boil in a large sauce pan. add ramen noodles (discard flavor packet). return to a boil and simmer, uncovered, until nearly done (about 3 minutes). beat eggs in a small bowl and pour into simmering soup. do not stir (eggs will serface in a cluster. heat 30 seconds. stir in spinach. simmer until wilted, about 1 minute. stir in 1 tablespoon of soy sauce. garnish with green onions.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: steam the chicken breast in the microwave and reserve the juices which have collected. blanch bok choy and put aside. cook the rice noodles and keep that aside. shred the cooked chicken breast and keep that aside too. for sauce:. combine chicken broth, fish sauce, light soy sauce, dark soy sauce, sugar and pepper in a pot and boil it. mix cornflour with water to make a slurry in a seperate bowl and pour that into the sauce. cook till it thickens and it somewhat gooey. place some noodles, chicken and bok choy in a bowl. pour sauce over it and enjoy.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, bring broth and wine to a boil. add the finely diced carrots and egg noodles and simmer for about 15 minutes. stir in chicken, chopped parsley, cumin and pepper. in a small bowl, beat the egg with the lemon juice and beat in about 1\/4 cup of the hot broth. add this egg mixture slowly to the broth mixture in the saucepan, stirring constantly (so egg does not \"scramble\"); do not boil. salt to taste and serve.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in large soup pot over medium-high heat. add the garlic, bay leaves, onion, and peppers and saute until soft. then add the carrots and allow the them to cook for a few minutes. add the broth and bring to simmer. add the chicken and spaghetti and continue to simmer until and pasta are done. remove from heat and stir in the cilantro. allow to cool for a few minutes and serve.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in 4-1\/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1\/2 t pepper. place whole chicken on top of vegetables. cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours. transfer chicken to cutting board. discard bay leaves. add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes. while noodles cook, remove and discard skin, fat and bones from chicken; shred meat. skim fat from soup and discard. return chicken to soup to serve.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. place the chicken breast on a sheet pan and rub the skin with olive oil. sprinkle generously with salt and pepper. roast for 35 to 40 minutes, until cooked through. when cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat. bring the chicken stock to a simmer in a large pot and add the celery, carrots and noodles. simmer uncovered for about 10 minutes, until noodles are cooked. add the cooked chicken meat and parsley and heat through. season to taste and serve.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place water and one bouillon cube in a 3 quart saucepan. (i never measure, i just fill it up about halfway.) bring to a boil. add egg noodles and boil for 3 minutes. (adjust your time if you aren't using fine egg noodles. cook for the lowest time in package directions.) do not drain noodles! turn heat to off. add remaining bouillon cubes and stir until dissolved. add carrots and chicken. stir to heat thoroughly. add a sprinkling of dried parsley, if desired.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, combine the first 9 ingredients; bring to a boil. decrease heat and simmer 15 minutes or until chicken is done. remove chicken from pan; cool slightly; cut into bite-size pieces. cook rice sticks in boiling water for 5 minutes; drain. divide chicken and noodles evenly among 4 large bowls. ladle 2 cups soup into each bowl. top each serving with ¼ cup sprouts, 1 ½ teaspoons each of onions, cilantro, basil, and mint. serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large dutch oven or pot heat oil over medium heat. add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes. add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat. reduce heat to low, cover and simmer until veggies are tender (about 25 minutes). add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through. season with salt and lots black pepper. add in a pinch cayenne pepper if desired.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in saucepan, bring 4 cups of water to boil, add rice noodles. remove from heat and let stand 8-10 minutes until tender. drain and rinse noodles in cool water for 30 seconds. place noodles in serving bowls. bring 4 cups chicken stock, plus 1 cup water to boil. add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through. remove from heat, add spinach, fish sauce and cilantro. spoon over rice noodles. keep leftovers, in the refrigerator .","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large soup pot over high heat, bring all ingredients except pasta to a boil. keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally. add pasta and return to boil. reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender. remove and discard bay leaf. ladle into soup bowls and serve with crunchy breadsticks or warm bread.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add the broth, bay leaf to a large pot and bring to a boil. add the chicken and boil until cooked, about 30 minutes. use a strainer to remove any fat or particles that rises to the top of the water. remove the chicken from the broth and set aside on a plate to cool a little before you will debone it. add the onion, celery, garlic, pepper and parsley to the broth. separate the chicken meat from the skin and bone and place the meat back in the pot. let it simmer in a gentle boil for about 30 minutes. by the time you add the noodles, all the veggies should be soft and translucent. add the noodles and boil until done, as per package instructions. enjoy!","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: simmer all ingredients except noodles until chicken is done, about 45 minutes. if chicken is bone-in, remove, cut into pieces and return to broth. either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, poach chicken breast tenderloins in chicken broth. in a second pot, cook pasta to al dente, according to package directions. shred cooked chicken with two forks, and return to broth. add onion, carrots, celery, salt, black pepper, bay leaf, parsley and drained pasta. simmer, covered, until all vegetables are tender; about 15-20 minutes. remove bay leaf before serving.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside. using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage. gently stir-fry until the vegetables have softened slightly - around 3-5 minutes. add the chicken stock, soy sauce, shredded chicken and green beans. bring to the boil. once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. approx 5 minutes. stirring occasionally. season with salt and pepper to taste. stir thru the cilantro (if using). serve and enjoy!","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine broth and water. simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender. remove chicken from stock. pull meat from bones. return to pot. remove pot from heat. for noodles:. beat eggs and salt until smooth. beat in 2\/3 c flour. continue adding flour up to a toatl of 1 and 1\/2 c until a pliable dough is formed. knead dough 5 minutes on a lightly floured board. roll dough about 1\/16th inches and use a sharp knife to cut it into 1\/2 inch wide noodles 2 inches long. return soup to stove and bring to simmer. add noodles, salt and pepper and worcestershire sauce. simmer 7-10 minutes or until noodles are cooked through and tender.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a pot. chop vegetables and add to pot in order. add bay leaf, salt, and pepper. add stock and bring to a boil. add chicken, bring to a boil and cook for 2 minutes. add noodles and boil until tender. add parsley and tarragon, to taste. amounts above are just a recommendation.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place celery in a microwavable container and slightly cover with water. cover and microwave for about 3 minutes. then transfer to a soup pot. add cubed chicken, ginger and pepper to pot with celery. add enough of the broth to slightly cover the chicken and celery. bring to a boil and cover. reduce heat and simmer until chicken is tender and no longer pink; about 20-30 minutes. when chicken is cooked add remaining broth and carrots. return to a boil and add the egg noodles. cook until noodles are tender, about 20 minutes. salt can be added as needed but prepackaged chicken broth is often salty enough by itself.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into bite sized chunks, chop carrots, celery and onion. combine everything in pot (adding the noodles, pepper, garlic and dill last). bring to a steady boil over med-high heat; boil 5min. reduce heat and simmer 20mins or until noodles are done.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add oil to a large soup pot over medium-high heat. add veggies, bay leaf, thyme, paprika, garlic salt, salt, pepper and red pepper. sauté until onion is transparent. add mustard and saute 1 minute. add white wine and cook 1 minute longer. add chicken broth, bullion cubes and water. bring to a boil and cook until carrots are almost tender, about 5 minutes. (i like my carrots in soup really well done, so if you don't, you may want to reduce this cook time.) add egg noodles. cook until noodles are tender, about 8 m inutes. stir in cooked chicken and heat through.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook all ingredients except noodles for 45 mn. cool, skim fat. remove the veggies if you don't want them. clean the chicken off the bones, dice or shred, add to broth and bring to boiling. i cook the noodles in the broth, but if you do that you will need to add more water, or you could throw a can of t chicken broth in! you could also cook the noodles before adding them to the broth, then you won't need to add more liquid.","target":"in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. remove chicken from the bones. discard bones and skin. dice meat and return to caserole. add 2 cups hot water and noodles. cover. microwave at high 8-10 minutes, or until water boils. then, microwave at high 7-10 minutes, or until noodles are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together peaches, lemon juice, and sugar. let sit one hour and drain *and save* juice(you will get more juice if you stir the peaches every 15mins). add water to juice to make 1 cup. in a saucepan heat the 1\/2c. of sugar, clear jel, and juice until it becomes thick. then add butter, salt, almond extract, and cinnamon. add mixture to peaches and put in cooled pie shell. let chill for a few hours.","target":"juice over peach slices in large bowl. mix 1 1\/4 cup sugar with the salt, nutmeg, cinamon and flour. add to peaches. toss until evenly coated. spread in 1 1\/2 quart baking dish. dot with butter. roll out pastry to to cover dish with 1 1\/2 inch overhang. press pastry to edge of dish and flute edge. cut 3 vents in top. sprinkle with remaining sugar. bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. serve with whipped cream. preheat oven to 450 degrees"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream the butter and the brown sugar together. add the flour and the baking soda; mix well. blend in extract. stir in oats. spread mixture in bottom of greased 13x9 inch pan. spread with preserves to within 1\/2 inch of outer edge of pan. sprinkle with almonds. bake at 375 degrees for 22 to 25 minutes. cool and cut into bars. preheat oven to 350 degrees grease 13x9 inch pan note 1: experiment with different flavor combinations of extract, nuts and preserves. note 2: oats can be old-fashioned or quick, but not instant.","target":"in a large bowl, cream butter and sugar. add egg - mix well. in seperate bowl, combine flour and baking powder. gradually add to butter mixture. add coconut, walnuts and vanilla extract, mix thoroughly. press two-thirds of dough into greased 13in x 9in x2in baking pan. spread with preserves; crumble remaining dough over preserves. bake 350 for 30 - 35 minutees or until golden brown. cool in pan. yield 36 bars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"mix all ingredients except the rice and lemon juice and cinnamon. mix them well and then add the rice and lemon juice. sprinkle a bit of cinnamon on top. place in a 8 x 10-inch baking dish and bake at 325 degrees for 50 minutes, or until it is lightly brown and the custard is set. test with a table knife. stick it in the center of the dish, and if it comes out clean the dish is baked. this can be served with maple syrup as was done in earlier times or milk will be enjoyed also."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"heat oven to 350 degrees. mix above ingredients, pour into a 1-1\/2 qt casserole baking dish. place casserole in a pan of very hot water (1inch) deep. bake 1-1\/2 hours stirring occasionally. remove from oven but not hot water, sprinkle with cinnamon. cool and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"in ungreased 2 quart casserole combine eggs, milk, sugar, vanilla, and 1\/4 teaspoon salt. beat until combined but not foamy. stir in cooked rice and raisins. place casserole in a 13x9x2-inch baking dish on an oven rack. pour boiling water into baking dish around the casserole to a depth of 1 inch. bake in a 325 degree oven for 30 minutes. stir well; sprinkle with nutmeg and cinnamon. bake for 20 to 30 minutes more or until knife inserted near the center comes out clean. serve warm or cold. to serve cold, cover and chill pudding for up to 3 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"in a large heavy-bottom saucepan, cook rice according to package. drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla. mix, and simmer on low heat for 20 minutes. in a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer. let cool, add the raisins. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"in the top of a double boiler, combine rice and 2 cups milk. cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes. stir in butter. beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk. stir into the hot rice mixture. pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon. bake at 350* for 50 minutes or until firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"preheat oven to 325 degrees f with rack in center of oven. butter 4 (6 oz) ramekins. add 1\/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin. finely grate a little nutmeg over each, then stir to combine. put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form). cool puddings in ramekins on a rack, about 1 hour. discard skin from top of puddings, then stir 1 tbsp cream into each. puddings can be served at room temperature or chilled. if desired, chill puddings, covered, at least 30 minutes. **note: rice pudding can be chilled up to 3 days before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1\/2 c raisins 1\/2 c chopped nuts 1\/2 c chopped apples 1 t cinnamon","target":"boil rice until done. place cooked rice in a baking dish. add milk, water, butter, (add as much as you like i do 2 tbsp ) sugar. stir all of it together and bake until done about 1 hr at 350 degrees. the water measurement is done with the can from the milk so 1 cup is a guess."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees grease and flour 13x9 inch pan drain pineapple, reserve syrup. mix 1 1\/2 cups pineapple with butterscotch chips. combine pound cake and pudding mix. mix pound cake as package directs, using reserved syrup for all or part of the liquid. stir in remaining pineapple. pour into greased and floured 13x9 inch pan. top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.","target":"bake puff pastry shells, according to package directions. combine sugar, cornstarch, flour, and salt in a heavy non-reactive saucepan. whisk in milk and egg yolks. whisk constantly over medium high heat until mixture just comes to a boil. immediately remove from heat. stir in butter and vanilla, until butter is melted. transfer to a serving bowl. press plastic wrap over pudding surface to prevent skin from forming. cool slightly. spoon pineapple into prepared pastry shells; top with pudding and chopped macadamia nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees grease and flour 13x9 inch pan drain pineapple, reserve syrup. mix 1 1\/2 cups pineapple with butterscotch chips. combine pound cake and pudding mix. mix pound cake as package directs, using reserved syrup for all or part of the liquid. stir in remaining pineapple. pour into greased and floured 13x9 inch pan. top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.","target":"line a 9-inch tart pan with removable bottom with pastry; trim away excess. arrange apples in pastry shell; sprinkle butterscotch chips over apples. combine flour, sugar, and cinnamon in a medium bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. sprinkle mixture over filling. bake in a preheated 375 degree oven for 40-45 minutes or until apples are tender when pierced with a sharp knife. remove side of tart pan. serve warm with ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar. mix oatmeal, salt, baking powder and baking soda then add to butter\/sugar mixture. mix well and add chocolate and nuts. make golf ball sized cookies and place 2-inches apart on ungreased cookie sheet. bake at 375° for 16 minutes.","target":"thoroughly cream butter and sugar. add unbeaten eggs, vanilla and milk; mix well. sift together flour and baking powder; gradually add this dry mixture to the creamed mixture, mixing well after each addition. you will may need to add up to another 3\/4 cup of flour to make a dough stiff enough to roll out. chill at least 6-8 hours. to bake, preheat oven to 350. lightly grease cookie sheets. roll out a portion of chilled dough on lightly floured surface very thin. cut into shapes. place on lightly greased cookie sheets. sprinkle with colored sugar or other sprinkles, if desired. bake at 350 6-8 minutes or until edges brown slightly. cool. store in airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the pie: preheat oven to 375 degrees f. peel and slice peaches. mix peaches with other filling ingredients. pour into an unbaked 9\"-10\" deep dish pie shell. bake about 30 minutes, until pie is slightly brown. while pie is baking, prepare the topping. for the topping: blend cold butter, sugar, flour and cinnamon with pastry cutter, until crumbs are the size of small peas. sprinkle topping evenly over pie, and bake another 15 minutes. cool to room temperature, then chill in refrigerator before serving.","target":"slice peaches and place in the pie shell. sprinkle with 1\/2 cup sugar and nutmeg. beat egg and cream together and pour over peaches. mix together brown sugar, butter and flour until crumbly (don't overmix). sprinkle crumb mixture over peaches. bake at 425 degrees for about 30 to 35 minutes, or until lightly browned. serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the butter and shortening into flour. and corstarch mix. add salt sour cream and flavoring pat into pan arrange peaches over bottom of crust. beat egg yolks and flavoring into sugar. add flour into sour cream and add to sugar mixture. pour mixture over peaches. cover with foil bake 35 minutes at 350 degrees. uncover bake 15 minutes more. bake unt tests done.","target":"slice peaches and place in the pie shell. sprinkle with 1\/2 cup sugar and nutmeg. beat egg and cream together and pour over peaches. mix together brown sugar, butter and flour until crumbly (don't overmix). sprinkle crumb mixture over peaches. bake at 425 degrees for about 30 to 35 minutes, or until lightly browned. serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place rack in lowest position in oven; preheat oven to 425°f (220°c). spoon apple filling into pie crust and bake for 15 minutes. in medium, microwave-safe bowl, melt 1\/4 cup butter in microwave oven on high for 30 seconds. add sweetened condensed milk, eggs, maple flavoring, cinnamon and nutmeg and mix well. pour over apple filling. in small bowl, combine sugar and flour; cut in remaining 1\/4 cup butter until crumbly. stir in oats. sprinkle over pie. reduce oven temperature to 350°f (175°c). bake 40 to 45 minutes or until set in center. cool. serve warm. store leftovers covered in refrigerator.","target":"slice peaches and place in the pie shell. sprinkle with 1\/2 cup sugar and nutmeg. beat egg and cream together and pour over peaches. mix together brown sugar, butter and flour until crumbly (don't overmix). sprinkle crumb mixture over peaches. bake at 425 degrees for about 30 to 35 minutes, or until lightly browned. serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. grease and flour three 9-inch cake pans of butter. cream butter and sugar until fluffy. add eggs one at a time, beating well after each addition. mix soda and salt into buttermilk until foamy. add alternately with flour. add 3 teaspoons flavoring. pour into prepared pans and bake until done, 20 to 25 minutes. for icing. beat cream cheese and butter until smooth. add box of powdered sugar and beat well. add butternut flavoring and blend. stir in chopped pecans. spread thinly between layers and cover cake completely with icing.","target":"cream shortening and sugar, add egg yolks and beat well. mix flour and baking powder together and add alternately to shortening mix with milk and vanilla. stir in nuts. beat egg whites until stiff, then fold into batter. bake in a greased pan in a 350 degree oven for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine eggs, sugar, flour, salt, and nutmeg; mix well. combine rhubarb and strawberries. line 9\" pie plate with pastry; fill with fruits. pour egg mixture over. dot with butter. top with lattice crust, crimping edge high. bake at 400 degrees about 40 minutes. fill openings in lattice crust with whole strawberries. serve warm- plain, or topped with vanilla ice cream.","target":"remove the hulls and stems from the strawberries; cut the strawberries in quarters. cut the rhubarb into 1\/2 inch pieces. in a large saucepan, combine strawberries, rhubarb, sugar, and water. bring to a boil, then simmer 8 minutes, stirring occasionally. refrigerate the sauce until cool. scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine eggs, sugar, flour, salt, and nutmeg; mix well. combine rhubarb and strawberries. line 9\" pie plate with pastry; fill with fruits. pour egg mixture over. dot with butter. top with lattice crust, crimping edge high. bake at 400 degrees about 40 minutes. fill openings in lattice crust with whole strawberries. serve warm- plain, or topped with vanilla ice cream.","target":"place chopped rhubarb in colander. pour boiling water over rhubarb and drain well. mix together sugar, flour, and quick cooking tapioca. add rhubarb and toss to coat. let stand 15 minutes. beat egg in cold water and add to rhubarb mixture. pour into 9\" unbaked pie shell and top with small pieces of the 1 t of butter. put on top crust and sprinkle with sugar, if desired. bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 40-50 minutes longer or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425 degrees fahrenheit. mix apples, rhubarb, cinnamon, nutmeg, sugar, flour, and lemon juice in a large bowl. combine flour, salt, and sugar. cut in shortening. beat egg and almond extract together with a fork in a measuring cup. sprinkle over flour mixture. toss dough together, and roll into two balls. with a rolling pin, roll one to ¼ inch thickness. repeat process with other ball. put one dough sheet on a pie pan. place apple mixture on it. place other dough sheet on pie. crimp edges of dough. with a fork, poke small holes in the top pie crust. cook pie for 15 minutes. turn oven temperature down to 350 fahrenheit, and cook for 35 more minutes. let cool, then cut.","target":"combine all ingredients except butter or margarine. line a 9\" pie plate with orange pastry. fill with rhubarb mixture and dot with the butter or margarine. top with lattice crust. bake at 400 degrees 40 to 50 minutes. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: to prepare pastry, mix flour, sugar and salt. pour in vegatable oil and milk. mix well with a fork. transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. to prepare filling, combine rhubarb, sugar and flour. spon into piecrust. dot with butter. to prepare topping, mix butter,sugar and flourwith a pastry blender or yur hands until crumbling sprinkle over rhubarb mixture. bake 1 hour at 350 pre-heated overn until filling is bubbling and topping is browned.","target":"combine all ingredients except butter or margarine. line a 9\" pie plate with orange pastry. fill with rhubarb mixture and dot with the butter or margarine. top with lattice crust. bake at 400 degrees 40 to 50 minutes. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. prepare pastry. mix flour, salt, and sugar. add oil and milk incorporating with pastry cutter or fork. press into deep dish pie pan by hand. prepare filling. combine rhubarb, sugar, and flour. place into pastry lined pie pan. dot with butter. prepare topping. mix butter, sugar ,and flour with pastry cutter or fork until crumbly. sprinkle over filling. bake 1 hour or until filling is bubbly and topping is browned.","target":"combine all ingredients except butter or margarine. line a 9\" pie plate with orange pastry. fill with rhubarb mixture and dot with the butter or margarine. top with lattice crust. bake at 400 degrees 40 to 50 minutes. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 200°c. prepare a rectangular baking tray by greasing with a fine layer of butter, or place baking paper on an ordinary baking tray. carefully mix the eggs and sugar together. add the milk, cream and melted butter and combine. in a small bowl, mix the baking powder and both measures of the flour together. add this mixture to the liquid, mixing it only just enough to achieve an even consistency. spread the dough on the prepared baking tray. scatter the rhubarb pieces evenly over the dough. rub the butter into the sugar and flour to form a crumbly consistency and sprinkle on top of the pie. place the tray in the oven and bake for 25-30 minutes. serve with whipped cream or vanilla sauce.","target":"combine all ingredients except butter or margarine. line a 9\" pie plate with orange pastry. fill with rhubarb mixture and dot with the butter or margarine. top with lattice crust. bake at 400 degrees 40 to 50 minutes. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cheese, sugar, vanilla, nutmeg and blend well. mash 3\/4 cup strawberry slices and stir into cheese mixture. whip cream with icing sugar until stiff peaks form. fold into cheese mixture. fold in remaining strawberry slices. spoon into crust and chill a few hours or overnight. garnish with extra berries if desired.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. for cake: sift together: flour, salt, and baking powder. in a separate bowl, combine butter, sugar, eggs, and vanilla. beat for a total of 3 minutes, scrapping the sides of the bowl. then add flour mixture to creamed mixture, alternating with strawberries. beat for two minutes. pour batter into two 8-inch round greased and floured cake pans. bake in pre-heated oven for 25-30 minutes, or until cake tests done. turn out on to wire cooling racks to cool. when cool, top with strawberry glaze. for strawberry glaze: mix together all ingredients. use enough strawberries to thin mixture.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash,stem, drain and cut berries in half. mix together dry ingredients in a 6 cup microwave dish or pitcher. add water slowly. add half the berries. microwave on high for 5 minutes, until thick, stirring halfway through. cool. stir in remaining berries. pour into baked pie shell. chill completely. serve garnished with whipped cream.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make crust and bake in a pre-heated oven 350. combine flour, margarine, salt, and sugar, vanilla. press into a 9 inch pie pan. prick well all over bottom ans sides. if needed prick again while baking. bake 350 degrees, until lightly golden. remove from oven and cool. place sliced berries into shell laying flat cut side down. fill shell completely and full. make glaze: mix water, white sugar, salt, cornstarch and salt. add food coloring. stir over medium heat for five minutes until thickened. do not overcook as the cornstarch will break down and not gel. cool in a bowl slightly. pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between . refrigerate. serve with whipped cream and a fresh berry for garnish.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make white cake in a 9x13 inch pan and set aside to cool. mix together the sweetened milk, lemon juice and soft cream cheese until well combined and creamy. cook danish dessert with directions on box for pie glaze. when cooled somewhat, add strawberries. when everything is cooled, spread cream cheese on top of cake, then spread strawberry mix on top of that. put in refrigerator to set.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash the berries, sort them, putting the perfect ones in a 1 qt bowl. mash the soft or mushy berries in a mixing bowl, adding sugar, orange juice, zest, cointreau, and pepper. pour over the berries and chill before serving. cook time is the chill time.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut your strawberries into small or medium dices your choice. put dices in a medium mixing bowl. squeeze both strawberry gel into the medium bowl with the strawberries already cut. mix bowl until all strawberries are cover with the strawberry gel. open both pie crust and pour half of the mix in 1st crust and the other half in the 2nd crust. top both pies with cool whip and evenly spread it so that all you can see is the cool whip on top no red should be seen. put both pies in refrigerator for a day before eating.","target":"mash 1 pt of the strawberries, using a fork, and set aside. combine the sugar and cornstarch in a 3 quart sauce pan. stir in the water and mashed berries. cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. remove from the heat and stir in the food coloring. cool to room temperature. fold in the remaining 2 pts of strawberries and turn into the baked pie shell. chill in the refrigerator at least 2 hours. to serve, top with puffs of sweetened whipped cream"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. add the eggs and heavy cream. beat until smooth using a rotary or electric mixer. stir in the mincemeat and pour into the unbaked pie shell. bake in a preheated 425 degree f. oven for 35 minutes or until the filling is set. cool slightly on a wire rack and serve warm.","target":"if using a ready made pie crust that is fine but if not you need to make the pie crust first. for filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. add eggs. beat lightly with a rotary beater or fork just until combined. gradually stir in evaporated milk and milk; mix well. place the pastry-lined pie plate on the oven rack. carefully pour filling into pastry shell. to prevent overbrowning, cover edge of the pie with foil. bake in a 375 degree oven for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan, sauté water chestnuts and onion in butter until onion is tender. stir in the flour, sugar and salt until blended. gradually add milk; stir in peas. bring to a boil. reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened.","target":"combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. arrange the pear mixture in the unbaked pie shell. prepare the spicy crumb topping (instructions below) and sprinkle over the pear mixture. bake in a preheated 400 degree f. oven for 40 minutes or until the pears are tender. cover loosely with aluminum foil after 30 minutes if the top becomes too brown. cool on a wire rack before serving. spicy crumb topping: combine the flour, sugar, spices and salt in a bowl. cut in the margarine, using a pastry blender, until the mixture is crumbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"preheat oven to 325f. thoroughly grease a 9\" x 9\" x 2\" pan. reserve 2\/3 cup of the chocolate chips. mix all the ingredients except the reserved chips until well blended. press the mixture into the greased pan (i usually use my fingers to do this). bake for about 20 minutes, turn off oven and remove brownies. sprinkle the reserved chips evenly over the top of the brownies and return to the turned off oven for several minutes to melt the chocolate chips. using a knife spread the melted chocolate chips evenly over the top of the brownies. cut into 25 pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"preheat oven to 375. melt butter and baker's chocolate until smooth. mix in sugar and eggs. fold in flour and chocolate chips and mix only until combined (the less mixing, the more moist). for bites, fill each tartlet to top. cook for 15 minutes. cool 5-10 minutes and pop out to finish cooling on wire racks. repeat until all the batter is cooked. for pan brownies, grease 9x13 pan and pour in mixture. bake 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"melt butter with chocolate in microwave on defrost setting for about 4 to 5 minutes or melted. whisk well and set aside to cool for a few minutes. beat in with electric mixer on medium speed the eggs, sugar, flour and vanilla and salt until mixed smooth. pour into a greased 8 inch square pan. bake 325f about 25 to 30 minutes or mixture appears set and sides start to pull away from pan. cool completely. then chill well and cut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"in a small heavy saucepan melt chocolate and 1\/2 cup (1 stick) butter over low heat, stirring until mixture is smooth. let mixture cool completely. in a large bowl with electric mixer cream together the remaining 1\/2 cup (1 stick) butter and sugar, beating until light and fluffy. add eggs, 1 at a time, beating well after each addition. stir in vanilla and chocolate mixture. add flour and salt, stirring until mixture is blended well. stir in the nuts. pour the batter into a buttered and floured 13x9x2-inch baking pan, smoothing the top. bake 30 to 40 minutes at 350 degrees f. let brownies cool completely before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"preheat oven to 350°f. in medium saucepan, melt butter and chocolate. remove from heat, stir in sugar. blend in eggs one at a time. stir in flour; mix well. spread in greased 8x8x2 pan. bake for 30 minutes. they are done when toothpick inserted in center comes out clean. do not overbake!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325° f and grease a 13x9-inch baking pan. in a small bowl, combine flour, baking soda, and salt; set aside. in medium saucepan, combine sugar, butter and water; bring just to a boil then remove from heat. add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. transfer to a large bowl and let cool slightly (so you don't cook the eggs). add eggs, one at a time, beating well after each addition. stir in flour mixture gently (be sure not to overmix). stir in nuts, if using. spread into prepared pan. bake for 28-32 minutes. cool completely in pan on a wire rack.","target":"combine first 4 ingredients, stirring until blended. combine flour, baking powder, and cocoa; stir into sugar mixture. fold in walnuts. spoon into a lightly greased 9-inch square pan. bake at 325 for 30 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack, and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full rolling boil over medium heat, stirring constantly. remove from heat. add mint-chocolate chips; stir until chips are melted and mixture is smooth. add nuts and vanilla extract. pour into foil-lined 8-inch square pan. chill until firm, about 2 hours. cut into 1-inch squares.","target":"combine all ingredients in a heavy sauce pan and heat, adjusting mint flavoring to get desired mintiness and stiring constantly over medium low heat. stir untill chocolate is all mented and mixture is smooth. pour into greased 9x9 inch pan, cool, and cut into 3\/4 inch squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bottom layer: mix all ingredients together and put in a 9 x 13 pan. bake 350° for 30 minutes. cool. middle layer: mix all ingredients together and spread on cooled cake. refrigerate at least an hour. top layer: melt together and let cool slightly and then spread over mint layer. cut into 1\" squares.","target":"preheat oven to 350 degrees f. in a small saucepan, combine 1\/2 c milk and the mint-chocolate chips. cook over low heat, stirring constantly, until chips are melted and mixture is smooth. set aside. in a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. add chocolate mixture; beat well. pour into a 1-quart casserole. fill a 13 x 9 x 2-inch baking pan with 4 cups of water. place casserole in baking pan. bake at 350 degrees f. for 50 to 55 minutes. serve warm or cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar through chocolate syrup for bars and put into a greased 9x13\" pan. bake at 350 degrees for 30 minutes. (don't use a glass pan). cool. mix filling ingredients (powdered sugar through green food coloring) and spread over cooled bars. melt chocolate chips and 6 tbsp margarine over stove top and smooth over the filling. chill until firm.","target":"preheat oven to 350 degrees f. in a small saucepan, combine 1\/2 c milk and the mint-chocolate chips. cook over low heat, stirring constantly, until chips are melted and mixture is smooth. set aside. in a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. add chocolate mixture; beat well. pour into a 1-quart casserole. fill a 13 x 9 x 2-inch baking pan with 4 cups of water. place casserole in baking pan. bake at 350 degrees f. for 50 to 55 minutes. serve warm or cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chuck into 1\" cubes. saute onions and garlic in heated shortening or oil in a large kettle until tender. stir in paprika; cook 1 minute. wipe beef cubes until dry. brown cubes, several at a time, on all sides. add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. bring to a boil. lower heat and cook slowly, covered, 45 minutes. add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.","target":"cut meat into 1-inch cubes then salt. chop onions and brown in oil. add beef and paprika, simmer for 1 hour. add water, potatoes, bay leaf, and pepper. cover and simmer for 40 minutes. separately mix bisquick and milk. drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes. cover and cook for 10 minutes. serve over cooked, wide egg noodles, top with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together butter and sugar until very light and fluffy. blend in extracts. mix in flour and almonds. using about 1 t of dough for each, shape into logs and bend into crecents. place on greased cookie sheet. bake 12 to 15 minutes at 350 degrees f until light brown. while warm, roll crecents in confectioners' sugar. cool on racks and store in a tightly sealed container.","target":"dough: blend flour and butter thoroughly using a pastry blender if desired. add egg yolks and yeast cake which has been dissolved in cream. add sugar and vanilla. chill dough if it is too soft to roll out easily. divide into 2 parts and roll each into a 12-inch circle or larger. cut into 16 or more pie-shaped pieces. place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up. place on greased baking sheet, point underneath. let stand for 20 minutes. brush top of crescents with beaten egg. bake at 350°f for 15 to 18 minutes or until light brown on bottom. filling: mix all ingredients listed for filling together, mixing well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together butter and sugar until very light and fluffy. blend in extracts. mix in flour and almonds. using about 1 t of dough for each, shape into logs and bend into crecents. place on greased cookie sheet. bake 12 to 15 minutes at 350 degrees f until light brown. while warm, roll crecents in confectioners' sugar. cool on racks and store in a tightly sealed container.","target":"preheat oven to 350° and line baking sheets with parchment paper or silpat baking sheet. cream together butter and 2\/3 cup of sugar until fluffy. beat in extracts, and then add almonds. stir in flour and beat till well mixed. divide dough in half and roll each half into log 1 inch thick in diameter. cut each log into 3\/4 inch pieces, and roll each piece into cylinder 2 inches long. place 1 to 2 inches apart on baking sheets and form into crescents shapes. bake 15-20 minutes or till lightly browned. let cool then roll in sifted powdered sugar completely coating the cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together butter and sugar until very light and fluffy. blend in extracts. mix in flour and almonds. using about 1 t of dough for each, shape into logs and bend into crecents. place on greased cookie sheet. bake 12 to 15 minutes at 350 degrees f until light brown. while warm, roll crecents in confectioners' sugar. cool on racks and store in a tightly sealed container.","target":"preheat oven to 350 degrees f. spray several cookie sheets with cooking spray. with a mixer, beat the butter with sugar until light and fluffy. add vanilla extract and almond extract, beat until incorporated. stir in the flour and almonds. work flour mixture into a firm dough. working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. bend dough log into a crescent shape. place on greased cookie sheets and repeat until all dough is used. bake 12-15 minutes or until light brown. sift powdered sugar into a small shallow bowl. while the cookies are still warm , roll the crescents in the powdered sugar. cool on racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together butter and sugar until very light and fluffy. blend in extracts. mix in flour and almonds. using about 1 t of dough for each, shape into logs and bend into crecents. place on greased cookie sheet. bake 12 to 15 minutes at 350 degrees f until light brown. while warm, roll crecents in confectioners' sugar. cool on racks and store in a tightly sealed container.","target":"preheat oven to 350f. line a baking sheet with parchment paper. cream together butter and 2\/3 cup powdered sugar until fluffy. beat in extracts then add chopped almonds. stir in flour and beat until well mixed. chill for 30 minutes. divide dough in 1\/2 and roll each half into a log 1\" thick in diameter. cut each log into 3\/4\" pieces and roll each piece into a cylinder 2\" long. place 1-2\" apart on prepared baking sheet and form into crescents with your fingers. bake 15-18 minutes or until lightly browned. let cool. fill a small bowl with sifted powdered sugar and roll cooled cookies into it coating well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: drain pork and beans and place into oven-proof bowl. chop onion and apples and add to beans. also add bar-b-que sauce, brown sugar and rasins. mix together and lay bacon strips on top. place in covered grill and bake at 350 degrees for 1 to 1 1\/2 hours.","target":"soak pinto beans in 6 cups of water overnight. drain and rinse beans. replace 6 cups of water, add chopped onion. bring to a boil, then reduce heat and simmer 3 hours, stirring a few times. when done, mash beans with potato masher or hand blender. add lard (or bacon fat). salt to taste. continue cooking until thick and grease is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat rum and place in bowl with currants 1 hour. in separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1\/2 cup of the coconut. in a large bowl, cream vegetable shortening and brown sugar till combined. add eggs and beat well. stir in buttermilk, banana and currant mixture. combine well. add flour mixture and stir till just combined. spoon batter into greased loaf pan 9\"x5\"x2 3\/4\". sprinkle with remaining coconut and bake in preheated 350 f degree oven 60 to 70 minutes or till don .","target":"preheat oven to 180c. lightly whisk eggs, milk and vanilla together. sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. make a well in the centre and gradually stir in the egg mixture until just combined. add melted butter and stir until the mixture is just smooth, being careful not to over-mix. pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer. leave in the tin to cool for 5 minutes, remove to cool further on a wire rack. serve in thick slices, toasted, buttered and dusted with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat rum and place in bowl with currants 1 hour. in separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1\/2 cup of the coconut. in a large bowl, cream vegetable shortening and brown sugar till combined. add eggs and beat well. stir in buttermilk, banana and currant mixture. combine well. add flour mixture and stir till just combined. spoon batter into greased loaf pan 9\"x5\"x2 3\/4\". sprinkle with remaining coconut and bake in preheated 350 f degree oven 60 to 70 minutes or till don .","target":"preheat oven to 180°c. lightly whisk eggs, milk and vanilla together. sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. make a well in the centre and gradually stir in the egg mixture until just combined. add melted butter and stir until the mixture is just smooth, being careful not to over-mix. pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer. leave in the tin to cool for 5 minutes, remove to cool further on a wire rack. serve in thick slices, toasted, buttered and dusted with icing sugar. makes 8-10 thick slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat rum and place in bowl with currants 1 hour. in separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1\/2 cup of the coconut. in a large bowl, cream vegetable shortening and brown sugar till combined. add eggs and beat well. stir in buttermilk, banana and currant mixture. combine well. add flour mixture and stir till just combined. spoon batter into greased loaf pan 9\"x5\"x2 3\/4\". sprinkle with remaining coconut and bake in preheated 350 f degree oven 60 to 70 minutes or till don .","target":"whisk coconut milk, skim milk, eggs and sugar together in a heatproof bowl over simmering water until warm and frothy. sprinkle gelatine over water, dissolve over the hot water and cool but do not allow to set. gradually whisk gelatine mixture into egg mixture, pour into lamington pan, cover with foil and freeze for several hours or until set. chop mixture roughly, place in a large bowl and beat with an electric beater until light and fluffy;beat in banana. return mixture to lamington pan, cover and freeze until set again."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat rum and place in bowl with currants 1 hour. in separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1\/2 cup of the coconut. in a large bowl, cream vegetable shortening and brown sugar till combined. add eggs and beat well. stir in buttermilk, banana and currant mixture. combine well. add flour mixture and stir till just combined. spoon batter into greased loaf pan 9\"x5\"x2 3\/4\". sprinkle with remaining coconut and bake in preheated 350 f degree oven 60 to 70 minutes or till don .","target":"peel bananas and cut crosswise into halves. place into a well-greased baking dish. brush thoroughly with butter or margarine, then with lemon or lime juice. sprinkle bananas with coconut. bake in a moderate oven (375 degrees) 15 to 20 minutes, or until coconut is browned and bananas are tender -- easily pierced with a fork. garnish with sliced pineapple, orange slices and cherries, if desired. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat rum and place in bowl with currants 1 hour. in separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1\/2 cup of the coconut. in a large bowl, cream vegetable shortening and brown sugar till combined. add eggs and beat well. stir in buttermilk, banana and currant mixture. combine well. add flour mixture and stir till just combined. spoon batter into greased loaf pan 9\"x5\"x2 3\/4\". sprinkle with remaining coconut and bake in preheated 350 f degree oven 60 to 70 minutes or till don .","target":"heat oven to 350 degrees. in a small bowl, whisk together eggs, milk and vanilla. in a medium bowl, sift together 2 1\/2 cups flour, baking powder and cinnamon. add sugar and coconut, and stir to mix. make a well in the center, and pour in egg mixture. gradually mix with dry ingredients, until just combined. add melted butter, and stir until smooth. do not overmix. oil and flour an 8 1\/2-by-4-inch loaf pan. pour batter into pan. bake until a toothpick inserted into center comes out clean, 1 to 1 1\/4 hours. cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack. to serve, cut into 8 to 10 thick slices. if desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingreients in a ziploc bag. add meat. shake around to coat. let marinate in the refrigerator 6 hours or overnight. pre-heat oven at 150 degrees. cook meat on cookie sheets lined with aluminum foil for 5-7 hours. check meat after 5 hours. meat should be bendable not breakable. cool after meat is dry. store in air-tight container or ziploc bag in refrigerator. enjoy! : ).","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: half freeze london broil (easier to slice) and cut into thin slice. mix marinade: soy sauce, worcestershire sauce, powder garlic, onion salt, powder cayenne pepper and ground pepper. shake cut beef and marinade in a large freezer bag. let beef marinate in freezer bag for 1\/2 hour. using a dehydrator (depending on wattage): dehydrate for 3 1\/2-8 hours. to make hotter add more cayenne pepper and ground pepper.","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim all visible fat from meat. partially freeze. slice with the grain 1\/8 to 1\/4 inches wide and 4 to 12 inches long. combine all remaining ingredients. mix with beef strips. place in a glass dish; cover and refrigerate 8 hours or overnight. lay beef strips in single layers on oven racks with cookie sheets below. bake at 140° to 150° for 10-15 hours or until they are leathery.or use a commercial dehydrator, following manufacturer's directions. with a paper towel, blot any drops of oil from the jerky. place in an airtight container and store in the refrigerator or freezer. yield: 30 servings.","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a gallon size zip-top bag, combine all ingredients except meat. close and shake to mix well. remove all fat from meat. slice meat into very thin strips. this is easier to do if meat is partially frozen. place in marinade and shake and squeeze bag to completely cover meat in marinade. allow to marinate at least overnight. remove meat from marinade and discard remaining marinade. place meat strips on dehydrator trays and dry for several hours. drying time will vary depending on dehydrator and thickness of meat. store in zip-top bags.","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim any fat from meat. chill meat in freezer about an hour. slice across the grain about 1\/4 inch thick. mix marinade ingredients together in large, non-reactive bowl. add meat and stir to coat. refrigerate for 12 hours, stirring occasionally. set dehydrator at 125 degrees f. drain beef and place in single layer on dryer trays. takes from 8 to 10 hours. in some dehydrators, the shelves should be rotated every few hours. if any fat accumulates on surface of meat, wipe off with paper towels. jerky should be dry but flexible when bent. cool thoroughly and store in airtight containers (i store it in the refrigerator.).","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all marinade ingredients together (can add a little water to stretch it out to cover all meat if necessary). cut mean evenly and as thinly as possible with the grain. marinate for 24 hours in the fridge. dump out of bag or container onto a wire race to drain off most of the marinade (some sites said to pat dry, but that seems unnecessary). place meat on the dehydrator racks (over the sink is convenient), then put salt or other dry spices on. store in air-tight container (bags for short term, jars for longer term).","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine worcestershire sauce, soy sauce, onion powder, liquid smoke, salt, garlic powder, and pepper in a large resealable plastic bag. add beef. seal bag and refrigerate overnight. dry in dehydrator according to manufacturer's directions. cool to room temperature. transfer to a plastic bag and store in refrigerator for up to one week.","target":"select a 1\/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1\/4 to 1\/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle salt over prepared cucumbers and onions. let set for 3 hours. mix all other ingredients together and let come to a good boil. drain vegetables and add to vinegar mixture. bring back to a boil. put into prepared jars and seal. put in hot water bath for 10 minutes.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: coat a pie dish with butter. spread the breads with butter on 1 side. arrange 4 pieces of bread in the pie dish with their buttered side down. sprinkle some rasins,some lemon rind and half of the sugar over the breads. arrange the other 4 pieces of bread with their buttered side down on top. sprinkle the rest of the rasins, lemon rind and sugar over the breads. blend the milk and the egg. pour the liquid mixture over the breads. leave it to soak for 30 minutes. bake in a preheated oven at 180 deg c or gas reg 5 for about 40 minutes. serve hot.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spread butter liberally over bread slices. remove crusts and cut to fit into a loaf pan. beat eggs and sugar until pale in colour, gradually blend in milk and vanilla. place a layer of bread in a greased pan and sprinkle some choc chips on top. pour egg mixture over the first layer to just cover. allow to soak a minute or two. continue layering bread, choc chips and egg mixture until pan is full, finishing with bread. drizzle with remaining egg mixture. sprinkle with cinnamon and nutmeg. place the pan in a baking dish filled with water to come halfway up the sides of the loaf pan. bake in a moderate oven (180c) for 1 hour or until firm.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cucumbers, onions, salt and ice in a large bowl. mix well. put a weight on and allow to stand 3 hours. (for a weight, i use a plate with a gallon bottle of vinegar or water on top of it). rinse and drain thoroughly. combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. add drained cucumbers. place pot on medium low heat. bring almost to a boil, but do not allow to boil. remove from heat. seal in sterilized jars, 10 minutes in a hot water bath. easy way to sterilize jars: wash them well in hot soapy water. dry them off. put on a cookie sheet, right side up, at 225°f for 15 minutes. turn off oven and leave them in there until you need them.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180c (350f). butter a 16x32x5c (6x12x2 inch), baking dish. cut bread into rough chunks and place in a large bowl. pour butter over. place marmalade in a saucepan over low heat until warm, them pour over bread. add orange segments and carefully stir to combine. tip mixture into prepared dish. beat together rind, eggs, cream and caster sugar. pour over bread mix. sprinkle top with demerara sugar. bake in the oven for 35-40 minutes until golden.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease a large ovenproof casserole dish with some of the butter. slice the bread and butter it. place them in layers in the bowl, sprinkling the fruit on top of each layer. whisk the eggs. whisk the milk, cream, sugar and vanilla essence. combine the eggs and the milk mixture. pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). if there isn't enough liquid to cover the bread, add more milk and\/or cream. sprinkle the top with grated nutmeg. bake in a medium oven for approximately 1 hour. the top should be golden brown, and the pudding will rise. serve.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place sliced cucumbers, and onions in large bowl. sprinkle with salt and add enough water to cover veggies. soak overnight. get jars and lids ready and hot. drain, put in big pot, add sugar, vinegar, spices. heat till boiling. put in steralized jars and seal.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter the slices all over, both sides and line the dish. sprinkle over the dried fruit or other fruits (fig and banana -- ). sprinkle approximately 2tb brown sugar over that and add a cover of more buttered bread, covering all the fruit. pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. when the bread is really sopping with milk sprinkle about 1tb more brown sugar over the top and then a little cinnamon, ginger and nutmeg. bake in a low oven, approx 140c, 275f, for a couple of hours until it rises up and the sugar caramelizes on top. serve hot with ice cream or cold with custard.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring milk to boiling point in a small saucepan, do not boil (known as 'scalding'). blend in cream and vanilla. whisk eggs and sugar together in a bowl until creamy. gradually whisk in milk mixture. cut bread into quarters. layer in a greased shallow casserole dish with sultanas an apples. pour over milk mixture. allow to stand for 15 minutes. place casserole dish in a baking dish. add enough hot water to baking dish to come halfway up the sides of the casserole. sprinkle pudding with combined sugar, nutmeg and cinnamon. bake at 180°c (350°f) for 40 to 45 minutes or until custard is set and golden. serve with cream and fruit.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the raisins in a glass bowl and pour the frangelico over them and set aside for 1 hour. preheat the oven to 180°c. cut the croissants almost in half horizontally, open out and place each croissant in an individual 11\/4 cup or 310ml ovenproof dish; drain the raisins, reserving the frangelico that hasn't soaked into the raisins. scatter the raisins on and around the croissants. (if adding chocolate chips, add them now). combine the milk, cream, sugar and eggs and the reserved frangelico in a large jug. slowly pour the milk mixture over the croissants, allowing it to soak inches. place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 180 deg celsius. butter the sliced ciabatta and then cut into 3 cm cubes. divid the bread, ricotta, tomatoes and basil between 4 1-cup capacity ovenproof bowls of dishes. toss the ingredients to combine and then place the bowls on an oven tray. whisk the milk and eggs together in a jug and season with salt and pepper. pour the egg mixture evenly into bowls and then set aside for 10 minutes to allow the bread to soak up some of the egg mixture. sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. serve immediately. variations: try baby spinach for basil and prosciutto instead of tomatoes.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cover cucumbers with salt and them ice cubes in a large bowl for three hours. drain well. add onion, peppers, garlic. place all other ingredients in large pot and bring to a boil. add cucumber mix and bring to second boil. place in jars and use water bath to seal - approximately 10 minutes.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: note:. ingredients are not to specific, it is how much you want to make, only specific ingredients are the eggs and sugar. butter bread and cut into squares. layer into dish with raisins and thinly sliced apples. mix eggs (or more) and sugar and enough milk to cover pudding. bake 300-350 degrees for 1 hour.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 180°c cut a slit at one end of each croissant and insert a row of chocolate into the centre. place the croissants so that they fit snuggly into a greased casserole dish. beat the sour cream, eggs and sugar together until smooth. add the milk and mix well. pour over the croissants. (the croissants may float, this doesn\u2019t cause a problem.). place the casserole dish into a baking dish. half-fill the baking dish with hot water. bake for 35-40 minutes or until the custard is set. stand for 10 minutes before serving. dust with drinking chocolate to serve.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash, peel and slice cucumbers and onions. cover them with the salt and let stand overnight. bring vinegar and sugar to a boil. sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. drain cucumbers and onions. put in vinegar solution and bring to a boil. pack into sterilized pint jars to within 1\/2 inch of top. process in boiling water bath five minutes.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut bread into 4 triangles. butter a pie dish that holds 1 1\/2 pints liquid. layer bread and dried fruit finishing with bread. beat the eggs and sugar together. pour in the hot milk and vanilla essence. pour custard mix over bread layers and leave for 15 mins to allow the custard to soak into the bread. bake in a moderate oven for 45 min or until the custard is set. serve with whipped cream or ice cream.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix and whisk together the eggs, milk and cream in a medium sized bowls. remove crusts from bread and butter each slice. cut bread slices in half into traingles. grease an oven-proof dish or ramekins. layer the bread into the bottom of the dishes. overlap the bread in layers so that it looks pleasing. any bread that is above the custard layer will brown beautifully. sprinkle the dried fruit over the bread. pour the custard mixture over the bread and then sprinkle over cinamon. bake at 180°c for 20-30 minutes. pudding is best eaten warm but can be eaten cold also.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice cucumbers and onions thinly. layer in a large pot. cut up peppers over this. cover with salt. cover all with ice and let stand 3 hours. pour off water and add sugar, vinegar, and seasonings. mix well with hands. let simmer until rinds turn brown. do not boil. seal in jars while hot.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the croissants open and smear a thick layer of butter and apricot jam on them. add the raisins and dark rum in a bowl. microwave them for 1 minute on high until the dark rum is absorbed by the raisins. mix the custard mixture together. put the croissants in an oven baking dish. sprinkle the almonds, raisins and cinnamon over the croissants. then add the custard mixture. let it stand for about 5 minutes. then cover the baking dish with foil and bake for about 30-45 minutes at 350°f. serve hot with a dollop of cream or ice cream. note: you can always and some chocolate chips or caramel chips for variation.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the bread into fingers and layer them in the bottom of a small dish. (about 600 ml capacity). add dried fruit. whisk together the egg, milk, cream, vanilla extract and cream. pour over the bread and let it sit for about 1 hour. if you don't have an hour it does not matter too much. micorwave on medium power for 4 - 5 minutes until it begins to set at the edges. let it stand for 5 minutes and then serve with cream or custard and a big grin.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter the bread on both sides (optional) and then cut into small cubes. break the eggs into a bowl, add the milk, cream and sugar and whisk until combined and the sugar has dissolved. place the bread cubes into an ovenproof dish - don't squash them in too tightly. pour in the mixture and then let it sit for a few minutes to allow the bread to absorb some of the mix. sprinkle over some extra caster sugar and then cook in a preheated 170°c\/325°f oven until golden on top and the egg mixture has just set. let it cool for a few minutes before serving.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash the cucumbers and slice thinly. chop the onions and peppers and combine with the cucumbers and salt. let the mixture stand for 3 hours and drain. combine the vinegar, sugar and spices in a large pot and bring to a boil. add the drained cucumbers and heat but do not boil. pack in canning jars and seal at once while still hot.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cucumbers with salt in very large bowl. let stand 3 hours. drain. combine vinegar, sugar, and spices in large kettle. bring to a boil, but do not boil. add cucumbers to eat, but do not boil. pack loosely in canning jars while hot. fill jars with liquid. process for time recommended by current canning procedures.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 170 °c \/ 325 °f \/ gas 3. butter a 1.1 litre (2 pint) oven-proof dish. butter the bread, then cut off the crusts and cut the slices into triangles, squares or fingers. arrange half the bread in the dish. scatter over the dried fruit, mixed peel and half the sugar, then add the remaining bread. beat together the eggs and milk, then pour into the dish. sprinkle with the remaining sugar and leave to stand for at least 30 minutes. bake for 35-40 minutes until set and crisp on top.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees f. place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp. remove from oven and raise temperature to 400 degrees f. scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling. gradually add the beaten egg and rose water. cook over a very low heat, until the mixture begins to thicken, stirring constantly. using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish. pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden. sprinkle with cinnamon and serve with light cream.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash and slice cucumbers, onions, and peppers. mix together and let stand for at least 3 hours (or overnight). drain. combine vinegar, sugar, and spices, bringing to a boil. add cucumbers and heat through, but don't boil. pack into stearlized jars and seal. note: these will keep well in an empty ice cream container for months in the fridge if you don't want to can.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 4 ovenproof serving bowls. cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles. place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins. place remaining triangles on top and sprinkle with the rest of the sugar. whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread. sprinkle with mixed spice. place bowls on a baking tray and bake for 15 - 20 minutes at 220°c (425°f) in preheated oven. to make whisky sauce, beat eggs and sugar until light and fluffy. while still beating add hot butter and whisky. pour over pudding.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 6 individual dishes, 1 cup each. in a saucepan, combine the milk, cream, vanilla essence, and 3 tbsp of sugar. heat until the sugar dissolves. beat the eggs well and stir in 2-3 tbsp of the hot milk combination to warm the eggs, and then stir in the rest of the hot milk. lightly toast the brioche, slice into quarters, and divide them up between the 6 individual dishes. also divide the golden raisins between the dishes. pour the custard into the dishes, sprinkle the top with sugar and grated nutmeg. place in a preheated oven of 350 degree f. bake for 18-20 minutes. serve warm.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a baking dish break the brioche into pieces and place in dish, until all brioche used. sprinkle over both sets of choc chips pushing down the sides as well. in a bowl add the eggs, milk, sugar and vanilla. mix well to gain a light custard colour. in two halves pour mixture over brioche in dish, most of liquid will get sucked up. on a 325 heat or gas 4 place baking dish in oven for 45-60 mins until golden brown. serve!","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, combine the peppers, onion, and salt; top with ice cubes. let stand for 2 hours. rinse and drain well. in a large saucepan, combine the sugar, vinegar, mustard seed, and celery seed. bring to a boil; cook and stir until sugar is dissolved. pour over pepper mixture; cool. pour into sterilized pint jars, cover tightly, and refrigerate for at least 24 hours. store in refrigerator for up to 3 months.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash cukes but do not peel. slice thin. add sliced onions, peppers cut in narrow strips; add garlic cloves, sprinkle the salt over the layers as you work. now mix a tray of ice cubes through the pickles, put another full tray on top. let stand 3 hours. drain cucumber mixture thoroughly and discard ice. combine vinegar sugar and spices. pour over cucumber slices. heat to boiling point. pour in hot sterilized jars and seal in boiling water bath. age before using. yield 6-7 pints.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whisk eggs and cream together until really well blended. put all the other ingredients in a bowl (except for the butter) and pour over the egg mix. leave this overnight. when ready to cook: preheat the oven to 180c and butter a baking pan or heat proof dish (sized to take the mix), pour in the batter and drizzle over the remaining butter. cook for 15 minutes.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brush the bread with the melted butter. lay bread in the bottom of the dish. sprinkle with some of the sultanas. add more bread and keep repeating. mix the eggs, sugar, salt, milk and heavy cream. strain so smooth. pour over the bread. allow to stand for 15 minutes. place in an oven set at 360 degrees fahrenheit for about 40 to 50 minutes or until well risen and the custard is set. serve with ice cream .devour!","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 150°c\/gas mark 2. cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish. mix the milk and cream in a saucepan and bring to the boil. add the chocolate and stir until smooth. mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more. bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. serve warm with cream or ice cream.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325. butter a 7 x 11 \" oven safe dish and arrange buttered bread in dish. beat caster sugar and eggs in a large bowl, beat well and add vanilla and half the nutmeg stir together. pour slowly onto bread and push down bread to soak all bread. sprinkle remaining nutmeg over pudding. place pudding dish in a larger pan and add boiling water in larger pan half way up pudding dish,sprinkle raw sugar over pudding. place in oven and bake for 50 minute until a knife stuck in the center comes out clean. when done remove from oven and let set for 15-20 minute serve warm. enjoy.","target":"preheat oven to 325 degrees fahrenheit. butter a deep dish 9 inch pie plate or 9 inch square cake pan. generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. arrange triangles, buttered side up, in the prepared dish. in bowl, beat eggs until well mixed. add milk, sugar and vanilla; beat together. stir in raisins. slowly pour over bread making sure all bread is well soaked. bake 45 minutes or until custard has set. serve with warm maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook broccoli just until tender-crisp, (3 minutes). drain and put under cold water. in nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. set aside. in blender, combine cottage cheese and yogurt; season with salt and pepper to taste. process just until mixed. cover and refrigerate.","target":"heat olive oil in large skillet or pot over medium high heat. add broccoli and saute until it begins to turn bright green, keeping it moving in the pan so it doesn't burn. note: if you like broccoli more\"done\", cook a bit longer; this recipe will yield a fairly crisp, crunchy broccoli. when broccoli is done*close* to your preference, add butter or a bit of extra oil to the pan, and add onion and thyme. saute for a minute or two; add mushrooms and saute until mushrooms are tender and hot. garnish with parmesan and more pepper. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook broccoli just until tender-crisp, (3 minutes). drain and put under cold water. in nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. set aside. in blender, combine cottage cheese and yogurt; season with salt and pepper to taste. process just until mixed. cover and refrigerate.","target":"in a large skillet over medium heat melt butter. sauté mushrooms, onion, shallots, and bell pepper until tender add flour and cook 3 minutes stirring constantly. whisk in chicken stock and cook until thickened. about 10 minutes. stir in wine, and reduce heat. simmer 20 minutes. in a small bowl mix egg yolk and cream. whisk into mushroom mixture. salt and pepper to taste. stir in chives and parsley. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook broccoli just until tender-crisp, (3 minutes). drain and put under cold water. in nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. set aside. in blender, combine cottage cheese and yogurt; season with salt and pepper to taste. process just until mixed. cover and refrigerate.","target":"cook pasta as per instructions on packet. heat first measure of oil and saute garlic. stir in mushrooms and broccoli and cook until tender. add cream, pesto and blue cheese. season with salt and pepper. drain pasta, add extra olive oil or butter and toasted slivered almonds. stir gently until well combined. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place pork cubes in single layer in 10-inch skillet. top with remaining ingredients except green onion. heat to boiling; reduce heat. simmer uncovered, stirring occasionally until the water has evaproated and the pork is slightly caramelized, about 35 minutes. sprinkle with green onion and serve with wooden picks.","target":"roll top of chicken thigh fillets in pecans, pressing down firmly. sprinkle sugar over the top of the pecans. grill on a rack (not a tray, or your chicken will no doubt get stuck due to the sugar. serve with something savory, as the chicken will be quite sweet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash and dry lettuce. wrap and refrigerate. warm bread cubes in 275f oven, tossing until hard and dry but not burnt. mash garlic into side of large salad bowl. ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. add salt. add lemon juice, olive oil and worcestershire. mix well. (makes about 1\/2 cup dressing.) add lettuce leaves, tossing to coat thoroughly. add romano and pepper. toss again. arrange on 2 dinner plates. garnish with croutons.","target":"cook pasta in large saucepan of boiling water, uncovered until just tender, drain. rinse under cold water and drain again. meanwhile cook bacon in small frying pan, stirring, until browned and crisp, drain on absorbent paper. place pasta and bacon in large bowl with lettuce, eggs and avocado. pour over dressing. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. rinse chicken and pat dry. heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. add chicken and cook quickly until browned on both sides. remove chicken to a medium size shallow casserole. add vegetables to casserole. in a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. bake, covered 1 hour or until vegetables and chicken are tender.","target":"heat half of the oil in a large casserole. add onions and sauté until soft and golden. add lamb and brown on all sides, (i would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) mix in chillies, salt and pepper. pour enough water just to cover the meat. cover and cook slowly (simmer) for 1 hour. add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients. put into preheated oven 350°f for a further 1 hour. place tomatoes on top and cook for a further 10 minutes. mix eggs, yogurt and parsley together, pour over the casserole, and return to oven, uncovered until eggs have set and turned golden. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. rinse chicken and pat dry. heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. add chicken and cook quickly until browned on both sides. remove chicken to a medium size shallow casserole. add vegetables to casserole. in a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. bake, covered 1 hour or until vegetables and chicken are tender.","target":"preheat oven to 350. combine the neufchatel cheese and milk in a saucepan over medium heat until the cheese is melted. stir in mustard powder, salt, and pepper. in a large bowl, combine the vegetables, tuna, and cream cheese mixture and pour into a 9\" square pan. bake for 30 minutes, or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry. mix flour, salt and pepper; dredge chicken pieces to coat evenly. in a heavy skillet with a tight lid, heat oil and butter. cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. remove from skillet and set aside. add onion and cook until golden. add curry powder and cook for 2 minutes. add curry powder and cook for 2 minutes. gradually beat in water and cream, cook until thickened. add chicken stock base and ginger, stir, and return chicken to skillet. cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. transfer to heated platter and surround with lime wedges. serve with rice.","target":"cut chicken breast into cubes and brown in pan with oil. place spinach in a microwave proof bowl, cover and heat for 3 minutes. spinach should now be defrosted. dice onion. slice mushrooms. place spinach, onion and mushrooms in pan with chicken and heat through until these are soft. add curry paste and stir through add evaporated milk and cream and allow to simmer for approximately 5 minutes. combine cornflour and water and then add to pan to help thicken up the gravy. grease pie dish with baking spray and place 1 sheet of pastry into dish. pour in the pie filling and then cover with the remaining pastry sheet. baste top of pastry with egg white to assist in browning. place in oven at 180 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry. mix flour, salt and pepper; dredge chicken pieces to coat evenly. in a heavy skillet with a tight lid, heat oil and butter. cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. remove from skillet and set aside. add onion and cook until golden. add curry powder and cook for 2 minutes. add curry powder and cook for 2 minutes. gradually beat in water and cream, cook until thickened. add chicken stock base and ginger, stir, and return chicken to skillet. cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. transfer to heated platter and surround with lime wedges. serve with rice.","target":"put the pasta in boiling water and cook for the minutes it requires (10 to 12 usually). heat oil in a skillet, when hot put in the garlic. after the garlic is starting to brown, add chicken and curry, stir. after the chicken is cooked, add heavy cream. when the pasta is ready, strain, place in bowl. add the chicken mix to the pasta. stir and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken (which has been finely chopped), neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. transfer mixture to a 2 cup mold coated with cooking spray (pam). cover, and chill overnight. unmold onto a serving plate. sprinkle with paprika. garnish with parsley sprigs, if desired. serve with melba toast rounds or unsalted crackers.","target":"cook chicken your favorite way. i usually salt and pepper it and saute until no longer pink. set aside. cook pasta as the package direction. while pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients. in a large bowl, toss chicken, pasta, sauce, salt and pepper. after the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up. top with more parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken (which has been finely chopped), neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. transfer mixture to a 2 cup mold coated with cooking spray (pam). cover, and chill overnight. unmold onto a serving plate. sprinkle with paprika. garnish with parsley sprigs, if desired. serve with melba toast rounds or unsalted crackers.","target":"using a large frying pan on medium high heat. saute garlic in oil- do not burn. add onion and pepper- cook 1-2 minutes. add chicken breast cook for a few minutes until all pieces look white on the outside (they do not have to be cooked all the way) about 3-5 minutes. add broccoli, tomatoes, seasonings- cook about 3-5 minutes. add broth, wine and cook 10-15 mins (depends on if it is fresh, frozen or thawed). add butter (do not omit- it will make a difference) mixing to melt. toss with pasta, let set for a few minutes and serve with cheese sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken (which has been finely chopped), neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. transfer mixture to a 2 cup mold coated with cooking spray (pam). cover, and chill overnight. unmold onto a serving plate. sprinkle with paprika. garnish with parsley sprigs, if desired. serve with melba toast rounds or unsalted crackers.","target":"place 2 tbsp butter, chicken, veggies and seasonings in large pot, cover with cold water and bring to a simmer. continue to simmer till juices in chicken are clear and veggies tender, 10-15 minutes. with slotted spoon, divide filling into separate bowls or dump into a pie plate. pour cooking juices into measuring cup to get 2 cups. put 3 tbsp of butter in hot, empty pot. add 1\/3 c of flour and cook till bubbly. add in cooking liquid and bring to a simmer, cook until thickened. pour over veggies top with pastry dough pinching edges. vent with holes and bake at 350 for 20 mins or until golden and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into stips about 1\/2\" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chicken between 2 sheets of plastic wrap and flatten to 1\/4 inch thickness, using a rolling pin or meat mallet (this step is important to insure the inside cooks before the outside burns). whisk together the eggs, milk, cheese, garlic powder, and salt. dredge chicken in flour, shake to remove excess, then dip in egg mixture. melt butter with olive oil in a large skillet over medium heat. brown chicken on both sides until cooked throughout. about 20 minutes.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into 1 inch thick strips. in a large skillet, melt the butter with the oil over medium heat. stir in the herbs, garlic and lemon juice. add the chicken and saute about 5 minutes, until just starting to brown. lower the heat and cook for about 10 minutes longer, until the chicken juices run clear. salt to taste. add more oil as needed (if your flame is too hot you will need more.). serve chicken and sauce over linguine or fettucine noodles.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chicken breast halves between sheets of wax paper. pound firmly with the flat side of a meat mallet or with a rolling pin until they are 1\/4 inch thick. sprinkle chicken with salt and pepper. dust chicken with flour. halve the peppers; seed and cut lengthwise into 1\/2 inch thick strips. heat 2 tablespoons olive oil in a large skillet. add the prepared chicken and saute until golden brown on both sides, about 5 minutes. when the meat is done, remove to platter and keep warm. add remaining oil to skillet. saute pepper strips until tender. add garlic and saute one minute. stir in wine and vinegar; coating peppers with pan juices. spoon peppers and juices over chicken scaloppine and serve. i usually serve this with rice.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place boned thighs between 2 pieces of foil; pound with a rolling pin to flatten. sprinkle with salt. melt butter over medium heat in a large skillet. add chicken, skin side down. cook about 10 minutes, until lightly browned. turn sprinkle with lemon juice and herbs. cook about 10 minutes longer, until tender.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1\/4\" thick. repeat with remaining chicken. cut chicken into smaller pieces. in shallow dish mix flour, cummin, and salt. coat chicken with flour mixture. reserve 1 tsp fur mixture. in non-stick skillet, heat oil over medium heat. add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. remove chicken from skillet; cover to keep warm. in small bowl, stir reserved 1 tsp flour mixture into broth. gradually stir broth mixture and red pepper sauce into skillet. heat to boiling; stir in lime juice and cilantro. serve sauce over chicken.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: # combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, worcestershire sauce and wine in a shallow bowl. marinate in the refrigerator for several hours (overnight is best). # preheat broiler. remove chicken from marinade (save marinade) and place in a shallow pan. broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes). # in a small saucepan, bring marinade to a boil. pour over chicken, toss and serve.","target":"melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash and trim snow peas. place them in a bowl and pour in enough boiling water to cover them. let stand 10 minutes; drain and set aside. cook the noodles in plenty of boiling water for 3 to 4 minutes. drain in colander, rinse with cold water and set aside. in large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. in a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. pour this dressing over the other ingredients and mix thoroughly. chill before serving.","target":"in pot of boiling salted water, cook potatoes for 20 minutes or until tender. remove with slotted spoon and cut into 1-inch squares. cook green beans in same pot for 2-3 minutes, or until tender crisp; drain and rinse under cold water. meanwhile, cook rotini in large pot of boiling salted water for 8 minutes or until tender but firm; drain and rinse lightly. in large bowl, toss together potatoes, green beans, rotini, tomato, onion, olives and tuna. in small bowl, whisk together basil, vinegar, garlic, mustard, salt and pepper. slowly whisk in oil. pour dressing over salad ingredients and toss gently to coat. serve garnished with wedge of egg."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1\/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1\/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.","target":"combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. set aside to cool. combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. spoon chicken mixture onto a lettuce lined platter to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil eggs and chicken. after they are finished tear the chicken into small shreds. combine the mayonnaise, sugar, relish, onion, celery, salt and pepper. after combining these together, cut the boiled eggs into small pieces. use the white and yellow part of the egg. serve on sandwiches.","target":"combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. set aside to cool. combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. spoon chicken mixture onto a lettuce lined platter to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add broth, wine, bay leaves, a couple dashes of salt and pepper and enough water to cover the chicken into a deep pot. bring to a boil, add chicken (add more water if needed to cover the meat). turn down heat to a slow boil. cook for 20 minutes or until no longer pink. remove chicken and let cool. shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy. combine mayo, onion, celery in bowl mix in chicken, add more mayo if you so desire. taste and add spices to your liking. chill and enjoy!","target":"combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. set aside to cool. combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. spoon chicken mixture onto a lettuce lined platter to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand (or you can just chop the chicken). remove bowl from the stand mixer and add in all other ingredients. stir by hand to mix well. serve over lettuce leaves or in sandwiches.","target":"combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. set aside to cool. combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. spoon chicken mixture onto a lettuce lined platter to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"peel and cube the potatoes. bring plenty of salted water to the boil and cook the potatoes until tender. while the potatoes are cooking, combine the mayonnaise, french dressing, finely chopped parsley, finely chopped spring onions and salt and pepper to taste in a large bowl. drain the cooked potatoes and cover with the dressing while hot. chill in the refridgerator, then serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"the potatoes and eggs should be cut into small cubes. (how small depends on your personal preference.) place in large bowl. combine the pickle cubes, dressing, mayonnaise, salt and pepper in a bowl. mix well. add the mayonnaise mixture to the potatoes and eggs and mix until well blended. refrigerate for at least 4 hours to let the flavors blend. personal taste should always dictate, so if you like your potato salad wet, make a little more dressing- or dry, make a little less. the same goes for the amount of pickles you use. tweak the recipe to your personal tastes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"for the dressing: mix together olive oil, lemon juice and creme fraiche. cook the potatoes in plenty of boiling salted water until tender (about 20 mins). drain well. when cool enough to handle, rub the skins off with a knife and chop into bite-size pieces. mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"drain the (hot) potatoes of any liquid and cut into nice big chunks. add all the ingredients, except parsley and\/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir). many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. when the salad has cooled a bit, add the parsley and\/or cilantro. i like this warm or at room temperature - never cold. if it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"boil potatoes for 20 mins or until tender when pierced with a fork, then drain potatoes. add cut up eggs, celery, garlic powder and salt-- stir gently to mix add sour cream and mix stir in enough of the mayonnaise to get desired consistency. more or less of the 3\/4 cup may be neded. add pepper if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"bring a saucepan of salted water to the boil, add the potato cubes, and cook until tender, but not soft and mushy! this usually takes about 12 minutes after they return to the boil. after about 8 minutes, add the peas, and cook for a further 4 minutes. meanwhile, heat the oil in a frypan, and cook the onion and bacon for about 5 minutes. transfer to a bowl. add the cooked, drained potatoes and peas, the chopped eggs, and the sour cream and mayo. mix gently but thoroughly until combined. we prefer to eat this immediately, but you can cool and chill it. i also occasionally add chopped dill pickles and fresh dill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"boil potatoes, until fork tender-- (not overcooked) when done, break apart with fork. immediately, toss with lemon juice and oil, salt and pepper. by doing this while they are still warm the flavorings get into the potatoes, better. now, cool, and while cooling, chop the onions and celery and eggs. then add to the potatoes. now blend 1 cup of the mayo with the vinegar, and toss over the salad, gently folding until all coated. if it seems dry, add more mayo. line a bowl with the lettuce leaves, and pile the salad in the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"place unpeeled potatoes in the bottom of a large saucepan; cover with water. bring to a boil, cook until potatoes are soft, about 30-40 minutes. drain; let potatoes cool. cube potatoes and place in a large mixing bowl. add sour cream, mayo and celery; stir to combine all ingredients well. add salt and pepper, to taste. top with papirka. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"fry the onions, peppers, garlic and beef. add the flour and mix. add the stock, salt, pepper and oregano. make sure it's not too runny, that the sauce is thick. mash the potatoes and add the butter, and place on a piece of aluminum foil. spread and pat down to form a rectangle. place the meat in the center, leaving some space between the beef and potatoes. roll to form a swiss roll and bake until browned. in the summer, you can do the same but instead of beef, mix tuna fish with ketchup and spread on the mashed potatoes. roll the mash, and cover with mayonnaise, place a few slices of boiled egg on top to garnish, and a sprig of parsley. refrigerate for about 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice. slowly whisk in the oil to form a smooth emulsion. season to taste. drain the potatoes and tip into a large bowl. drizzle over the dressing and gently mix. leave to stand for 15 mins to allow the potatoes to absorb the flavours. to serve, stir the parsley and spring onions into the potatoes. season to taste and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"in a large pan fry the chopped onion in 2 tablespoons of the oil until golden. cut the peeled sweet potatoes into 2.5cm cubes and add to the pan with enough water to just cover. add spices, a little salt and 2 more tablespoons of oil. cook until the potato pieces are tender, and the liquid reduced to a sauce, turning the potatoes over. serve the salad at room temperature mixed with green olives to taste and the preserved lemon rind if wished. sprinkle with lemon juice and chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"clean and boil potatoes, using as close to same size as possible. (you can also use white rose potatoes.). while potatoes are warm, but cool enough to handle, peel and chop into good bite size pieces. add sliced green onion and sliced hard boiled eggs. in separate bowl, mix mayo, cider vinegar and sour cream and pour into potato mixture, folding until well blended. add salt and pepper to taste. chill 3 - 4 hours, or overnight if possible."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"boil potatoes and eggs then let them cool. cut them in to chunks and put them in a bowl. mix the rest of the ingredients together in a separate bowl, tasting often to make sure it is how you prefer. mix with potatoes and eggs. i then add extra dill weed and paprika on top of finished product."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"peel and cut up potatoes and boil until done. drain potatoes and add onion. in a small pan fry bacon, do not drain. in a heavy saucepan mix flour and sugar. to the sauce pan add the water and vinegar (whisk while pouring). boil mixture until clear , should be approximately 5-10 minutes. add bacon and drippings to the clear mixture. stir until well combined. pour warm mixture over potatoes and add salt, pepper, and celery seed to taste. serve warm. *this is how my mom use to make it.i like it a little sweeter so i use scant amounts of salt and almost 2 cups of sugar. you can also keep this warm in a crockpot for potluck dinners.*."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"clean, cube, and bake potatoes. (preheat oven to 450°f cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. scrub potatoes and chop into bite-size cubes. distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. bake potatoes for 35 minutes, or until potatoes are cooked throughout.). once potatoes have cooled for 5 minutes, transfer to large bowl. fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (reserve a little bacon, cheddar, and onions for garnish.). serve immediately and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in medium saucepan cook potatoes in boiling salted water until tender. drain, reserving 3\/4 cup of potato water. dice potatoes. add oil, minced onion and chopped celery; toss gently. in small saucepan bring the 3\/4 cup potato water to a boil; pour over potatoes and onion. keep at room temperature for 2 to 3 hours. stir in vinegar, mustard, sugar, and dillseed. potato salad will be creamy. serve at room temperature.","target":"steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm. boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs. blanch the peas in boiling water, and cool. put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste. cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch. bake in a 400 degree f oven for 30 minutes. meanwhile, combine green onion, honey, garlic powder, and ground red pepper. brush chicken pieces with honey mixture. return to oven. bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"melt butter into frying pan or skillet over medium heat, add maple syrup and melt together as well. stir often. add ginger, and mix all these together, once mixed well, add breasts. cook about fifteen minutes on each side. if candy starts to harden or blacken bottom of pan, turn down heat and continue to cook breasts until thoroughly cooked. (check center by making a small cut with knife and fork to see if it is raw in the middle). serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 350°f. in a small bowl, stir together honey, mustard, margarine, curry powder and garlic. place chicken thighs in a single layer in a 8 x 8-inch baking dish. pour honey mixture over top and turn the chicken so it is completely covered. cover with foil and bake for 20 minutes. remove foil and bake an additional 20 minutes or until juices run clear. remove chicken from sauce and place on a warmed platter. place remaining sauce into a small saucepan and boil over medium heat until sauce thickens, about 5 minutes -- or put two tablespoons of cornstarch in 1\/4 cup of water into low boiling sauce in saucepan and stir until thickened. pour sauce over chicken. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 180 degrees celsius lightly grease a 6-8 cup casserole dish. heat oil over medium heat and brown the chicken. remove from heat and cut into 3cm pieces. in a large saucepan melt butter and sautee onion for about 3 minutes. stir in the flour and curry powder and cook for 1 minute until all combined. remove from heat and stir in 1 1\/4 cups milk gradually. return to moderate heat and stir until thick. add chicken pieces and capsicum to sauce and pour into the casserole dish. combine eggs and extra 1\/3 cup of extra milk and pour over dish. top with grated cheese. bake for 30 minutes or until golden brown and bubbling. serve with rice or enjoy on its own."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 450 degrees. rinse chicken and pat dry. season with salt and pepper (or other seasonings of your choice) and place on roasting pan breast side up. roast for 45 minutes, or until the juices run clear when the thigh is pricked with a skewer. place the chicken on a cutting board and let stand for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"season chicken with salt, pepper, curry powder. sear chicken in oil in 4-quart pot; cook until almost done. remove chicken; pour out excess oil. add butter to same pan; stir in flour. stir in stock, cayenne pepper and tomatoes. add honey, potatoes, bell peppers, onions, jalapenos and coconut milk. return the chicken to the pot. bring to a boil to finish cooking and thicken liquid. put chicken in serving bowl. ladle sauce on top. garnish with cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"place the coriander, cumin, curry and turmeric in a dry skillet and toast over low heat until fragrant, about 30 seconds. transfer the toasted spices to a large bowl with the coconut milk, olive oil, vinegar, mirin, honey and a hefty pinch of salt and pepper. whisk all the ingredients until well combined. add the cubed chicken and toss to coat well with the marinade. marinate in the refrigerator for 1 to 2 hours. prepare your gas or charcoal grill to medium-high heat. loosely thread the marinated chicken onto the skewers and season with salt and pepper. grill for about 4 minutes per side, or until browned and cooked through. you can also cook the kebabs in a grill pan or 425 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"generously season the chicken with the above spices, to your taste. add a few handfuls of flour to the mixture; then let sit for about 10-15 minutes. heat the oil. fry chicken until done (juices should run clear). drain on absorbent paper (or paper bags) and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"boil eggs and let them cool. bake chicken tenders according to directions on package(i have also used leftover chicken in this). tear or prepare lettuce as normal. add cheese, tomato, and cucumber to lettuce. cut chicken into bite size pieces and put into lettuce mixture. dice eggs and add into mixture. mix together ranch dressing and barbeque sauce(i use more than above since we love this dressing) and pour desired amount over salad. i do individual salads with this instead of mixing all together. the chicken tends to sink to the bottom. you can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so i skip them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"sprinkle both sides of chicken with curry powder, rubbing into the meat. arrange the pieces in a baking dish, skin side down. combine the orange juice, honey, and mustard in a saucepan and simmer for 5 minutes. pour sauce over chicken. bake at 375 degrees f. for 30 minutes. turn the chicken and bake for another 30 minutes more until browned and done cooking. garnish with oranges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"spray a 9x13 class baking dish with cooking spray. spread chicken pieces out evenly . coat chicken with spray. coat chicken, with seasonedsalt,(to taste). place in oven on middle rack at 400 degrees. when chicken starts to brown. coat with garlicpowder,(to taste). finish to golden brown, about 30 to 45 minutes. serve with sides of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"cream the butter, add pepper, parsley, onion, garlic, and lemon juice. split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. butter plank, arrange a border of duchess potatoes close to edge of plank, and remove chicken to plank. clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. serve on the plank."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"season chicken generously with salt and pepper on both sides. place egg whites in shallow dish or plate. whisk in cheese and parsley. dredge each chicken piece through egg mixture and set in plate containing flour. shake plate so chicken pieces get coated, turn chicken over and repeat. lay on cookie sheet lined with parchment paper and set next to stove. heat oil in 12-inch nonstick skillet pan over medium-high heat. when hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side or until chicken is no longer pink and juices run clear. serve with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"in a large bowl: mix the flour, seasonings, and baking powder with a fork. add milk, eggs and mix together until it's blended well, this is the batter. in a plastic bag add the breadcrumbs. add the wings into the batter and mix well, let sit for 3-4 minutes. meanwhile, heat the oil. in a plastic ziplock bag, add few pieces at a time, and shake vigorously, *(if you don't have a platic bag, add breadcrumbs to a plastic bowl, add pieces and close the lid to shake)*. after shaking all the pieces, add them to the oil,(don't overcrowd it too much). fry each side of the wing for 5 minutes. add fried pieces to a bowl with paper towels, to absorb the oil. enjoy, usually served with potato salad, coleslaw, french fries or biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"mix flour and salt and pepper in a plastic (ziploc) bag. add chicken pieces, and shake until coated. heat butter and oil together in a large skillet. add chicken pieces and brown well on both sides. remove chicken pieces when browned and drain fat from skillet. return chicken to skillet, skin side up. pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"rinse chicken and pat dry. place on a shallow rack and set aside. in a small bowl combine cornflake crumbs and parsley and set aside. in another small mixing bowl, combine yogurt, garlic, worcestershire sauce and pepper. brush chicken with yogurt mixture, then sprinkle with flakes. bake uncovered at 375 degrees f. for an hour or until chicken is tender and no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"brown chicken pieces and remove. to pan add onion, celery, carrot, apple, tomato, green pepper and garlic and saute. add undrained diced tomatoes, raisins, red peper flakes, curry powder and salt. bring to a boil then add chicken. cover and simmer till done. remove to platter and thicken the juices with the cornstarch and a bit of water. serve over brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"lightly spoon the flour into a dry measuring cup, and level with a knife. combine flour and 1\/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. stir in 1 3\/4 cups milk. cook for 4 minutes or until mixture is thick, stirring constantly with a whisk. add peas, sage, butter, and chicken, stirring to combine. cook 2 minutes or until thoroughly heated. remove from heat; stir in juice and pepper. garnish with sage sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"trim chicken of any extra fat. zest and juice the lime. in a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well. reserve about 1\/3 of the sauce for after, but add the chicken to the rest. mix well, cover and marinate\u2014anywhere from 15 minutes to overnight. heat bbq or grill pan and cook chicken on both side until cooked though\u2014those cool grill marks are perfect here. while the chcken cooks, simmer the extra sauce in a small pot to thicken. slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 425 degrees. place chicken breasts in 9\"x13\" or 15\"x10\" glass baking dish. centrally place 1tbsp butter\/margarine on each chicken breast. sprinkle garlic and onion powder over each breast, approx 1tsp of each per breast. sprinkle pinch of parsley onto each breast. cover baking dish with aluminum foil. bake at 425 degrees for 35 minutes. remove aluminum foil from baking dish and continue cooking for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"soak lima beans overnight in 3 cups cold water; drain. place beans in bottom of a heavy pot. brown onion in oil. layer onions on top of beans. mix salt, pepper, paprika and garlic powder with a small amount of water, just enough to make a thick paste. smear this paste on the chicken parts and layer them on top of onions. add enough water to just cover. bring to a boil, reduce to a simmer and cook about 1 hour. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"place chicken, pineapple, water chestnuts, raisins and almonds in a medium-sized bowl and toss together. season with pepper. in a screw-top jar, combine cream, lemon juice, soy sauce, and curry powder and shake vigorously. pour over chicken mixture and toss to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 350°f. remove insides from whole chicken. rinse in sink with warm water, pat dry with paper towels. season, if desired. spray pan and foil with pam, or similar product. place chicken in pan, breast up. cover pan with foil. bake for 20 minutes per pound. (ie 3 lb chicken cooks for 1 hr)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"in a large saucepan combine the water, the flavoring packet from noodles and the curry powder. break up noodles and add to mixture in saucepan along with the mushrooms. return to boiling; reduce heat. simmer, uncovered for 3 minutes. stir in chicken, apple, and water chestnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 350 degrees. wash chicken with cold water and pat dry. use wooden spoon to separate skin from meat. brush bottom of chicken with 1\/4 cup of dressing. tuck wings under chicken. place breast side up on rack in roast pan. pour 1\/2 cup of dressing under and on top of skin. mix vegetables with rest of dressing. spoon into chicken cavity. bake 1 1\/2 to 2 1\/2 hours until chicken is 180 degrees. let stand 10 minutes before serving. remove and discard vegetables."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"combine all ingredients except apples, sour cream, cornstarch, salt and pepper in a slow cooker. cover and cook on low 5-6 hours, adding apples during the last 30 minutes. combine sour cream and cornstarch and stir into stew. cook for 2-3 more minutes. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"spray large non-stick skillet with non-stick cooking spray. pat chicken pieces dry with paper towels. over medium-high heat, lightly brown chicken on one side (about 2 to 3 minutes). remove chicken. in same skillet, over medium heat, saute onion with curry powder in olive oil. add rice, chicken broth, and orange juice. reduce heat; arrange chicken, brown side up on rice. cover; cook over low heat 20 minutes until chicken is tender and liquid is absorbed. remove chicken. add tangerine or orange segments and nuts. season with pepper and salt. heat briefly. serve chicken on top of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"sprinkle chicken with salt, and pepper, and place in slow cooker. combine curry, garlic, buitter, broth, and onions in a small bowl. drain peaches, reserving syrup. add 1\/2 cup of the peach syrup to the curry mixture, and pour over chicken. cover, cook on low 4-6 hours, remove chicken from pot. turn cooker on high. dissolve cornstarch in cold water, and stir into pot. cover cook on high for 10 minutes, or until thickened. add peaches to cooker, and add cooked chicken back to cooker. stir juices. serve over rice if desired, and offer remaining ingredients, as condiments to chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat the oven to 400ºf. coat a 13x9-inch baking dish with butter. combine the eggs and milk in a medium bowl. in another bowl, mix the corn meal, flour, paprika, and garlic powder. dip the chicken pieces into the egg mixture, coating both sides. then into the corn meal mixture. place in the prepared baking dish. bake, brushing the chicken once during baking with the juices from the pan, for 45-50 min, or until juices run clear. season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"preheat oven to 450 . rub the olive oil and 3 cloves of garlic over chicken. cut the lemon in half and place in the cavity of the chicken along with the remaining cloves of garlic and rosemary. sprinkle salt and pepper over the chicken. place chicken in black iron skillet. roast for 30 minutes, then turn oven down to 350 and roast for an additional hour . brine recipe : place 1 c salt and 5 quarts of water in a large container and stir to dissolve the salt. submerge chicken in brine making sure it is completely covered with brine, cover and refrigerate for 3 to 8 hours. remove chicken from brine, rinse well and pat dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"combine 1\/4 cup of the yogurt, chile powder, curry powder, 1\/4 teaspoon of the lime juice, garlic and salt in a wide, shallow baking dish. add chicken, turn to coat, cover and refrigerate for at least 1 hour. meanwhile, put remaining yogurt, two-thirds of the mango and remaining 1\/2 teaspoon lime juice into a blender; puree until smooth to make a sauce, then set aside. preheat oven to 375°f. bake chicken until just cooked through, about 25 minutes. transfer to plates, top with some of the yogurt sauce and garnish with remaining mango. serve extra sauce on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"toast almonds. in a chilled bowl, whisk cream to stiff peaks. in a large mixing bowl, mash banana with lemon juice. stir in mayo, curry powder, salt and pepper. fold in whipped cream. add chicken, grapes and almonds. toss with dressing. serve on plates lined with lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"prep ingredients (cube potatoes, slice onions, chop garlic and cube chicken). in a large skillet, melt butter over low heat . once melted, add curry powder and swirl until well blended. add in the can of coconut milk and mix thoroughly. keep warm. in a separate skillet, sauté the garlic and onions in olive oil. once the onions are translucent, add chicken. once the meat is cooked very lightly, add potatoes and curry mix to the pan. cover and simmer about 30 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. rinse chicken, pat dry; dredge in flour. spray a large non stick skillet with vegetable spray; heat over medium high. add chicken and cook just until brown; turn and brown other side. put chicken in a medium size shallow casserole. in skillet over low heat, cook onion in 1 t water 5 minutes; add apple and cook 1 minute. spoon over chicken; sprinkle with spices. pour broth over all. bake, covered, 55 min or until tender. add raisins and cook 5 minutes longer.","target":"heat crisco until hot but not boiling. combine 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp chili powder, and salt and pepper to taste. beat eggs and mix remaining onion powder and garlic powder. cut chicken breasts into even strips, going with the grain. dredge each strip in the egg mixture and then the flour mixture and put in heated oil. cook each strip for 3-4 minutes per side then remove from oil and place on a paper towl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"beat eggs until fluffy and light. gradually add sugar, oil and vanilla. sift together flour, nutmeg, cinnamon, salt, and soda. stir in apples. bake at 350 degrees for 45 minutes. make topping: mix sugars and water in pan bring to boil. boil til clear. add vanilla. finish with butter. pour over warm cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 375°f. fit pie crust into pie plate. in a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. pile into crust. prepare topping: in a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. sprinkle evenly over apples. bake at 375°f for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"place apples in a greased 13-by-9-by-2-inch dish sprinkled with 1\/4 cup brown sugar and cinnamon. in a large mixing bowl, cream butter and remaining brown sugar. add eggs and stir in flour and 1\/2 cup walnut. spread over apples. sprinkle with remaining walnuts. bake at 350 degrees for 45 to 55 minutes or until apples are tender. serve warm, with ice cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 350. mixe one cup flour and 1\/3 cup sugar in mixing bowl. cut in butter, using pastry blener or crisscrossing 2 knives, until crumbly. press in ungreased square baking pan, 9 x9 inches. bake 25 minutes. mix 1\/3 cup sugar, 2 tbsp flour and cinnamon in a small bowl. stir in apples to coat. spoon over baked layer. sprinkle with crumb topping. bake 35- 40 minutes or until topping is light brown and apples are tender. cool completely. for bars cut into 4 x 4 rows."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 350°f. mix apple slices with lemon juice. fill a greased 2-quart casserole (or 8 inch square pyrex dish) with apple slices. sprinkle apples with 1 tbs sugar and ground cinnamon. mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter. scrape batter on top of apples and smooth out. bake 45 minutes to 1 hour or until top is golden. let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. or let cool completely in pan and serve room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 170°c (370 f). butter baking pan 21x31 cm. (12x8 inch). peal,quater and core apples (you need 12pc). make lengthwise cuts on the outer rounded side 1\/8inch.apart so the apple quater still holds together. set a side. in medium bowl cream butter and sugar. add eggs one at a time, lemon zest and mix until combines. then add milk alternately with flour+baking powder. pour mixture into baking pan and put apples over the bater but don't push them down. sprinkle with raisins if you like. brush apples with melted butter and sprinkle little bit of sugar over the top of the cake. bake about 45-50 minutes. let it cool and cut in 12 squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 180 degree celsius. grease pie plate. sift flour with and sugar and then add the egg, melted butter and milk and mix well. pour mix into greased pie plate. mix cinnamon and sugar together. arrange sliced apples on top and sprinkle with sugar and cinnamon mix. bake in oven for 30 minutes or until a skewer comes out clean once pierced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 400 degrees. make crust by mixing together flour, salt and shortening with a fork. add water. roll out and place in pie plate. set aside. make filling: peel and cut apples. in another bowl, combine cinnamon and sugar. place half of apples in pie plate, and sprinkle with half of cinnamon\/sugar mixture. repeat using the rest of the apples and cinnamon\/sugar. make crumb topping by combining all ingredients. sprinkle over apples. bake at 400 for 20 minutes, reduce heat and bake at 325 for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"cover raisins with water, cook for 3 minutes, drain well. preheat oven to 325 degrees and grease a 13x9 inch pan. mix dry ingredients together. make a well in the middle of the dry ingredients and add oil, eggs and vanilla. mix thoroughly. stir in raisins, nuts and apples. pour into prepared pan and bake for 1 hour. remove from oven and let cool before frosting. frosting: combine the 6 tablespoons butter with the 1\/4 cup milk and 1\/2 to 3\/4 cup brown sugar and boil for 2 minutes. let cool. mix in 4 cups confectioners sugar 1 cup at a time until spreading consistency. after frosting, sprinkle some chopped nuts on top. as an option, replace the frosting with ice-cream. mmmm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"in large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. in large mixing bowl, cream butter and remaining sugar until light and fluffy. add eggs, one at a time, beating well after each. add vanilla. combine flour and salt; gradually add to the creamed mixture and beat until smooth. pour into a greased 9x5-inch loaf pan. push apple slices vertically into batter, placing them close together. bake at 325°f for 1 1\/4 to 1 1\/2 hours or until a toothpick inserted near the center comes out clean. cool for 10 minutes in pan before removing to a wire rack. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"mix apple pie filling and the cinnamon\/sugar mix together in bowl. pour into a 9 x 13 baking dish. in a separate bowl, mix together brown sugar, flour and cinnamon. cut butter into small pieces and add to the flour\/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs. sprinkle evenly over the top of the apple mixture. place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 375f. grease and flour a 9 in. tart or pie pan. in a mixing bowl, combine flour, 2 t sugar and baking powder. with a pastry blender or 2 knives, cut in 1 1\/2 t margarine. add egg whites, milk and vanilla; beat until smooth. batter will be stiff. spoon into prepared pan and spread batter to fit pan. arrange apple slices, overlapping, in 2 concentric circles to cover batter. in a small bowl, combine 3 t sugar and cinnamon; sprinkle over apple slices. dot with 1\/2 t margarine. bake 30 min. cool 10 min before serving.","target":"preheat oven to 350°f. grease a 15 by 11 by 1 jelly-roll pan. beat butter and sugar on medium speed until smooth, about 2 minutes. add eggs, one at a time, beating well after each addition. add almond extract. beat in flour on low speed just until blended. spread batter into prepared jelly-roll pan. peel, core and halve apples. thinly slice apples. fan slices neatly in rows over the top of the batter. melt jelly and brush 1\/4 cup of it over the apples. bake until lightly golden and toothpick inserted in center comes out clean, about 40 minutes. cool and brush remaining jelly over cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). add to softened butter and cream mixture until very fluffy. combine flour and rice flour. beat into batter in small portions. turn batter out onto a lightly floured surface. knead until smooth, adding up to 1\/2 c more all-purpose flour, if needed. press into a 15 x 9 jelly roll pan. score into bars with a sharp knife. prick surface with fork. sprinkle with remaining 2 t sugar. bake 10 minutes then lower heat to 300f and bake until golden, about 30 to 40 minutes. cut along scored lines, cool and store in air tight container. (good recipe from toronto star, very fast.)","target":"firstly, pre-heat your oven to 180 degrees c. cream butter and sugar together in a mixing bowl. in a separate bowl, mix flour with salt. combine the flour-salt mixture with the creamed butter and sugar mixture. mix well. pat in a greased pan or roll to 1\/4 inch thickness. cut into shapes. prick with a fork. bake for 8 minutes. cool. serve. you could also wrap these up in a pretty paper or coloured plastic wrap decorated with ribbons and give these away as gifts to near and dear ones\/family and friends."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). add to softened butter and cream mixture until very fluffy. combine flour and rice flour. beat into batter in small portions. turn batter out onto a lightly floured surface. knead until smooth, adding up to 1\/2 c more all-purpose flour, if needed. press into a 15 x 9 jelly roll pan. score into bars with a sharp knife. prick surface with fork. sprinkle with remaining 2 t sugar. bake 10 minutes then lower heat to 300f and bake until golden, about 30 to 40 minutes. cut along scored lines, cool and store in air tight container. (good recipe from toronto star, very fast.)","target":"put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1\/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). add to softened butter and cream mixture until very fluffy. combine flour and rice flour. beat into batter in small portions. turn batter out onto a lightly floured surface. knead until smooth, adding up to 1\/2 c more all-purpose flour, if needed. press into a 15 x 9 jelly roll pan. score into bars with a sharp knife. prick surface with fork. sprinkle with remaining 2 t sugar. bake 10 minutes then lower heat to 300f and bake until golden, about 30 to 40 minutes. cut along scored lines, cool and store in air tight container. (good recipe from toronto star, very fast.)","target":"preheat oven to 325 degrees f. stir together flour, sugar and salt, then cut in butter until mixture resembles fine crumbs. stir in cranberries, then form into a ball and knead until smooth. divide dough in half. on a lightly floured surface, pat or roll each dough portion to a 1\/2-inch thickness. use a knife and cut into 24 2\"x1\" strips, then place these strips 1 inch apart on an ungreased baking sheet. bake 20-26 minutes or until bottoms just start to brown. cool on the baking sheet for 5 minutes, then remove and cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). add to softened butter and cream mixture until very fluffy. combine flour and rice flour. beat into batter in small portions. turn batter out onto a lightly floured surface. knead until smooth, adding up to 1\/2 c more all-purpose flour, if needed. press into a 15 x 9 jelly roll pan. score into bars with a sharp knife. prick surface with fork. sprinkle with remaining 2 t sugar. bake 10 minutes then lower heat to 300f and bake until golden, about 30 to 40 minutes. cut along scored lines, cool and store in air tight container. (good recipe from toronto star, very fast.)","target":"preheat oven 360. in a mixer stand on 2 or 4, cream butter and vanilla, then add in the cream. i do this for about 5 minutes to get creamy texture. on stir or lowest stand setting, add in the cake flour, icing sugar. combine until you get a smooth creamy dough. spoon 2 teaspoons of dough on a parchment line pan. with a clean finger tip, poke a well in the middle of the cookie, spoon 1\/2 teaspoon or less bit in of your favorite jam. bake for about 10-12 minutes until edges begin to get golden brown, like in my picture! enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: marinate chicken with salt, cornflour and rice wine, pepper and sesame oil. bring chicken stock to boil in a saucepan. add in the mushrooms and cook for 2 minutes. add in the chicken and stir to separate the chicken slices. when soup starts to boil, add in the watercress and stir. cook for 1-2 minutes. remove and serve in a soup bowl.","target":"melt butter in heavy saucepan. add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. simmer 30 minutes, then remove herb pouch. pass soup through food mill or puree until smooth in a food processor or blender. pour puree into a clean saucepan, bring back to boil and correct seasoning. add cream and chopped parsley. place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. drain, cut leaves from stalks, chop roughly, and add to soup. place soup in a heated tureen, garnish with additional chopped parsley, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour the stock and bring almost to a boil. remove tough stems and stalks from the watercress, and discard. add cress to stock, and simmer for 2-3 minutes or until tender. crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt. process the soup, in batches if necessary, until smooth. return soup to pan, and stir in the cream. check seasoning, to see if salt is needed. heat the soup, but do not boil.","target":"melt butter in heavy saucepan. add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. simmer 30 minutes, then remove herb pouch. pass soup through food mill or puree until smooth in a food processor or blender. pour puree into a clean saucepan, bring back to boil and correct seasoning. add cream and chopped parsley. place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. drain, cut leaves from stalks, chop roughly, and add to soup. place soup in a heated tureen, garnish with additional chopped parsley, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan, saute the leek in the butter for about 3 minutes. add the watercress and cook for 5 minutes. stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. reduce the heat, simmer covered for 30 minutes. with a stick blender, puree the vegetables. stir in the heavy cream and gently heat until barely simmering. add salt and pepper to taste. serve hot. note: do not use milk or light cream as they might curdle. can make ahead of time and gently reheated.","target":"melt butter in heavy saucepan. add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. simmer 30 minutes, then remove herb pouch. pass soup through food mill or puree until smooth in a food processor or blender. pour puree into a clean saucepan, bring back to boil and correct seasoning. add cream and chopped parsley. place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. drain, cut leaves from stalks, chop roughly, and add to soup. place soup in a heated tureen, garnish with additional chopped parsley, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a saucepan, combine 1\/2 cup cream, vanilla chips, cinnamon stick and nutmeg. stir over low heat until chips are melted; remove cinnamon stick. add remaining cream; mix until heated through. remove from the heat; add extracts. sprinkle each serving with ground cinnamon if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"bring 3 cups of milk, 1\/3 cup water, and sugar to a simmer in heavy large saucepan, stirring to dissolve sugar. remove from heat. add chocolate and whisk until melted and smooth. refrigerate until well chilled, about 4 hours (can be made one day ahead. cover and keep refridgerated). mix 3\/4 cup milk into chocolate mixture. working in batches, blend until frothy. divide ice among 4 glasses. pour chocolate mixture over and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"melt chocolate, butter, half-and-half, corn syrup and salt in a large heavy saucepan on low heat, stirring constantly until mixture is smooth. when mixture is smooth, take off heat and let set for 10 minutes. then stir in the vanilla. serve hot over ice cream for hot fudge sundae. add a few nuts on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"melt the chocolate in a saucepan over low heat, or in the microwave. when the chocolate has melted, add the corn starch and stir well. be careful with the cornstarch, if you add too much you will get pudding! in another saucepan bring milk to a boil and pour in the chocolate mixture. bring back to a boil for 2 minutes to make it thicken. pour into cups. serve it with whipping cream. tip: the better the quality of the chocolate you use, the better your hot chocolate will taste. you can use white, milk or dark chocolate for this recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted. whisk until the mixture is hot and frothy. add in sugar if desired. add in the kahlua and vanilla; contine to whisk until the mixture is hot. remove from heat. pour into mugs and top with whipped cream. garnish with shaved chocolate. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a saucepan combine 1\/4 c of cream, vanilla chips, cinnamon stick, and nutmeg. stir over low heat until chips melt completely. discard the cinnamon stick. add remaining cream, stir until heated through. remove from heat, add extracts. sprinkle each serving with ground cinnamon (optional) and serve. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a medium saucepan over medium low heat melt the butter and chocolate together, stirring constantly. add remaining ingredients, stirring well to incorporate. turn heat up to high and bring to a boil, stirring constantly. boil for exactly 1 minute, 35 seconds. serve hot or warm. makes a little over 3 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a medium saucepan over medium heat, combine white chocolate chips and heavy cream. stir continuously until white chocolate chips have completely melted. stir in the half-and-half, vanilla extract and peppermint extract. stir occasionally until heated through. pour into mugs and top with a dollop of vanilla whipped topping and a candy cane. add desired amounts of peppermint and white chocolate liqueurs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a cup, stir together the milk, drinking chocolate and strawberry milk mix. add the chocolate squares, marshmallows and gummy candies to the drink. heat in the microwave on medium or medium-low power until the chocolate, marshmallows and candies have melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"in a pot over medium heat, combine white chocolate chips and heavy cream. stir continuously until chips are melted. stir in half and half and vanilla. stir occasionally until hot. pour into mugs and top with whipped cream. take some bakers unsweetened chocolate and grate over the top and enjoy! serves 3-4 people (6 cups)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and flour in 2-quart saucepan. stir in brown sugar, milk, cloves, and 1 stick cinnamon. heat just to boiling over medium heat, stirring constantly; reduce heat. simmer uncovered for 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. stir in powdered sugar and vanilla. beat with molinillo, wire whisk or hand beater until foamy. pour into 4 cups or mugs. serve with whipped cream and cinnamon sticks.","target":"combine sugar, cocoa powder (i use toll house brand), and cinnamon in a small pan and mix together with a small whisk or spoon. add 3\/4 cup of milk to dry ingredients and mix. the cocoa powder will be rejecting the milk at this time. this is completely normal. boil mixture on medium-high heat until the sugar is dissolved. you will notice that the cocoa has now become one with the milk. add remaining milk (1 cup) to the pan and lower the heat to low. depending on how sweet you want your hot chocolate to be, you may want to add more milk. pour into a cup, add some marshmallows (if you'd like), and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. place fillets in a baking dish sprayed with cooking spray. sprinkle with lemon juice, curry, cayenne, garlic, mrs. dash, and boullion. drizzle melted butter over the top. bake for 10-15 minutes or until fish flakes with a fork.","target":"mix beaten egg and worcestershire sauce. dip catfish fillets into egg mix, then roll in cornmeal and coat well. lay them in a single layer on a sheet of wax paper. heat the oil and butter in a large skillet. add the cloves of garlic and stir to blend. add the fillets, one at a time. brown for 3 minutes on each side or until fish flakes easily with a fork. sprinkle with pepper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large dutch oven over medium heat, melt butter. add onions and sugar. cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) do not let onions burn. stir in flour until well blended. gradually add wine; cook, stirring constantly, until mixture boils and thickens. stir in beef broth and pepper; bring to boil. reduce heat to low. cover and simmer 15 minutes. ladle soup into 6, 1-1\/2 cup oven proof bowls. top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. place bowls on jelly roll pan. broil until cheese melts and bubbles.","target":"melt the butter in a pan. add the onions and cook till translucent (15mins). add the flour stir into the onions and cook for a few minutes. add the hot stock and bring back to the boil. once boiled add the bread and cook the soup for 15 more minutes, stir frequently. beat the egg yolks with the vinegar, mix some of the soup with them, then stir the mixture into the rest of the soup, and mix well. simmer for a few more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large dutch oven over medium heat, melt butter. add onions and sugar. cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) do not let onions burn. stir in flour until well blended. gradually add wine; cook, stirring constantly, until mixture boils and thickens. stir in beef broth and pepper; bring to boil. reduce heat to low. cover and simmer 15 minutes. ladle soup into 6, 1-1\/2 cup oven proof bowls. top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. place bowls on jelly roll pan. broil until cheese melts and bubbles.","target":"saute onions in melted butter until translucent and soft. add flour and stir. add white wine and cook for a couple of minutes. add water and soup base. simmer for about 1 hour. add slice of bread to bowl and top with soup and 1 slice of cheese. sprinkle with parmesan and broil until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425 degrees. beat eggs slightly; beat in remaining ingredients. pour into pie shell. bake 15 minutes. reduce oven temperature to 350 degrees. bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. cool.","target":"line a deep 9 inch pie plate with pastry. flute edges and brush bottom of pastry with beaten egg. refridgerate. to prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. stir in beaten eggs. combine pumpkin (2 cups) and milk. add to filling mixture. chill well. add brandy or rum to filling; pour into pie shell. bake at 450 degrees f for 10 minutes, lower heat setting to 400 degrees f and bake for 1\/2 hour"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, cocoa, splenda, and salt. stir in applesauce, vanilla, and egg whites. spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for about 20 minutes, or until the edges are firm and the center almost set. cool to room temp, cut into squares and eat.","target":"preheat oven to 350°f. spray a 9 x 13 rectangular pan with cooking spray. sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine. add the oil, water and eggs and mix on a slow speed until combined. beat with an electric mixer on high for 3-4 minutes until creamy. spread evenly in pan and bake 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put cooked rice and almond milk into a saucepan on medium heat, stirring constantly. add splenda, salt, and cinnamon to taste. bring to a low boil and continue to stir, until milk starts to thicken. beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice. slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs. bring back to a low boil and continue to stir. cook for a few minutes or until the rice pudding is thick. turn off the heat and stir in the vanilla and coconut oil. serve warm or cold.","target":"preheat oven to 350°f. spray a 9 x 13 rectangular pan with cooking spray. sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine. add the oil, water and eggs and mix on a slow speed until combined. beat with an electric mixer on high for 3-4 minutes until creamy. spread evenly in pan and bake 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. combine oil, soya sauce, honey, ginger, mustard and garlic. marinate turkey in soya mixture 2 hours in refrigerator. drain turkey pieces, reserving marinade. place drumsticks, thighs and breast pieces 6 - 8\" above medium hot coals. grill for 30 minutes, turning occasionally. add wings and back pieces. grill another 30 minutes, turning occasionally. baste with marinade and grill until turkey is tender about 20 minutes.","target":"preheat oven to 325°f clean turkey and place into a roasting pan with a lid. in a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. using a basting brush apply the mixture to the outside of the uncooked turkey. pour water into the bottom of the pan and cover. bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180°f remove bird from oven and let stand for about 30 minutes before carving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a well greased\/buttered baking dish, arrange the chicken skin side down. in a bowl combine all other ingredients and stir until smooth. pour over chicken and refrigerate 1 hour (more if desired). drain and reserve excess sauce. bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. turn chicken over and baste with remaining sauce. bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. serve along side your favorite basmati rice recipe and enjoy!","target":"preheat oven to 180 degrees celsius lightly grease a 6-8 cup casserole dish. heat oil over medium heat and brown the chicken. remove from heat and cut into 3cm pieces. in a large saucepan melt butter and sautee onion for about 3 minutes. stir in the flour and curry powder and cook for 1 minute until all combined. remove from heat and stir in 1 1\/4 cups milk gradually. return to moderate heat and stir until thick. add chicken pieces and capsicum to sauce and pour into the casserole dish. combine eggs and extra 1\/3 cup of extra milk and pour over dish. top with grated cheese. bake for 30 minutes or until golden brown and bubbling. serve with rice or enjoy on its own."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a well greased\/buttered baking dish, arrange the chicken skin side down. in a bowl combine all other ingredients and stir until smooth. pour over chicken and refrigerate 1 hour (more if desired). drain and reserve excess sauce. bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. turn chicken over and baste with remaining sauce. bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. serve along side your favorite basmati rice recipe and enjoy!","target":"place chicken, pineapple, water chestnuts, raisins and almonds in a medium-sized bowl and toss together. season with pepper. in a screw-top jar, combine cream, lemon juice, soy sauce, and curry powder and shake vigorously. pour over chicken mixture and toss to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a well greased\/buttered baking dish, arrange the chicken skin side down. in a bowl combine all other ingredients and stir until smooth. pour over chicken and refrigerate 1 hour (more if desired). drain and reserve excess sauce. bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. turn chicken over and baste with remaining sauce. bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. serve along side your favorite basmati rice recipe and enjoy!","target":"prep ingredients (cube potatoes, slice onions, chop garlic and cube chicken). in a large skillet, melt butter over low heat . once melted, add curry powder and swirl until well blended. add in the can of coconut milk and mix thoroughly. keep warm. in a separate skillet, sauté the garlic and onions in olive oil. once the onions are translucent, add chicken. once the meat is cooked very lightly, add potatoes and curry mix to the pan. cover and simmer about 30 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine butter and oil in large frypan and heat. add onions and saute' for one minute. add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. crumble in ground beef and cook, stirring frequently until lightly browned. sprinkle flour over the ground beef and stir until well blended. stir in puree. add wine gradually, stirring constantly. add the broth and season with spices as desired. simmer, stirring occasionally, for about 1 hour or until thickened. serve with pasta. each serving is about 1 cup of sauce.","target":"preheat oven to 350 degrees. in large bowl, line slices of bread, cover with milk and let soak for 1 minute. with electric blender, mix until mushy and well blended. add remaining ingredients and mix well with hands. shape into 1 inch balls and place on cookie sheet and cook for 30 to 40minutes,until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop potatoes. combine with vegetable oil and water. cook for 20 to 30 minutes or until potatoes are tender. remove potatoes and reserve liquid. mash potatoes through a sieve and return to potato liquid. add salt and pepper and simmer for 20 minutes. wash kale discarding all tough leaves and cut into shreds. add to potatoes and cook for 25 minutes. add sausage. simmer gently for 5 minutes.","target":"put the potatoes in the slow cooker and add water to cover. cover and cook on high until the potatoes are cooked and falling apart, about 5 hours. turn the cooker to low, add the butter, half-and-half, and sour cream, and season with salt and pepper. cover and cook until hot, about 20 minutes. stir in the crumbled bacon and sliced green onions. serve immediately or keep warm, adding milk or water to thin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 11 ingredients in bowl; whisk to blend. refrigerate dressing until cold. (can be prepared 1 day ahead). combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. toss with enough dressing to season to taste and serve.","target":"in a large mixing bowl, add the first 6 ingredients; toss to combine; set aside. in a smaller bowl, add the sour cream, mayo, honey, lemon juice, salt and pepper to taste; stir until well combined. pour sour cream mixture over cabbage mixture; toss gently. cover and chill 2 hours. spoon coleslaw into a lettuce lined bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel carrots; cut into sticks. pour the orange juice into a 4 cup microwave safe dish. heat 1 minute at high . add the carrots and the orange rind. stir to coat the carrots with the orange juice. cover and microwave 8 to 9 minutes at high. stir again, then add the remianing ingredients. microwave, uncovered 2 minutes at high. stir then check for doneness. if necessary, cook another 1 minute at high.","target":"boil carrots in boiling water, covered, until almost done, they should be slightly firm. in the meantime, combine honey, water and brown sugar in a saucepan. bring to boil and reduce by half until thick and syrupy, about 15 minutes. drain carrots, add butter, mix until melted. add honey mix and cinnamon; stir gently and cook on low for about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel carrots; cut into sticks. pour the orange juice into a 4 cup microwave safe dish. heat 1 minute at high . add the carrots and the orange rind. stir to coat the carrots with the orange juice. cover and microwave 8 to 9 minutes at high. stir again, then add the remianing ingredients. microwave, uncovered 2 minutes at high. stir then check for doneness. if necessary, cook another 1 minute at high.","target":"cut carrots in half crosswise, then lengthwise into 2 or 3 sticks. simmer, covered, in a small amount of boiling salted water for about 10 minutes or until crisp-tender. drain. melt the butter. stir in brown sugar until dissolved. add carrots. cook over medium-low heat about 10 minutes, turning often."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel carrots; cut into sticks. pour the orange juice into a 4 cup microwave safe dish. heat 1 minute at high . add the carrots and the orange rind. stir to coat the carrots with the orange juice. cover and microwave 8 to 9 minutes at high. stir again, then add the remianing ingredients. microwave, uncovered 2 minutes at high. stir then check for doneness. if necessary, cook another 1 minute at high.","target":"preheat oven to 350 degrees f. place cooked carrots in 9\" pie pan, set aside. in small saucepan over moderate heat, melt butter; add onion and cook until lightly browned, remove from heat. stir in brown sugar and mustard; blend and spoon over carrots. bake uncovered for 15 minutes or til lightly glazed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel carrots; cut into sticks. pour the orange juice into a 4 cup microwave safe dish. heat 1 minute at high . add the carrots and the orange rind. stir to coat the carrots with the orange juice. cover and microwave 8 to 9 minutes at high. stir again, then add the remianing ingredients. microwave, uncovered 2 minutes at high. stir then check for doneness. if necessary, cook another 1 minute at high.","target":"place carrots in a saucepan and pour in just enough water to cover. bring to a boil and simmer until carrots are tender (about 10 minutes). drain water from pan. add butter and brown sugar to the carrots and stir to dissolve. simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring). i like to sprinkle with a little salt when serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel carrots; cut into sticks. pour the orange juice into a 4 cup microwave safe dish. heat 1 minute at high . add the carrots and the orange rind. stir to coat the carrots with the orange juice. cover and microwave 8 to 9 minutes at high. stir again, then add the remianing ingredients. microwave, uncovered 2 minutes at high. stir then check for doneness. if necessary, cook another 1 minute at high.","target":"steam or boil the carrots until they can be pierced with a fork. boil remaining ingredients until sugar is completely dissolved. mix carrots and glaze and refrigerate 12 to 24 hours. cook over medium heat stirring occasionally for 20 minutes or until hot and carrots are tender-crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line muffin pans with paper baking cups. place vanilla wafer in each cup. beat remaining ingredients together until light and fluffy. fill cups 2\/3 full with cheese mixture. bake 15 to 20 minutes. garnish with sour or whipped cream, nuts, fruit or shaved chocolate.","target":"beat the first 5 ingredients together until fluffy. line muffin pans with paper cupcake liners. place 1 vanilla wafer in the bottom of each liner. fill the liners about 2\/3 full of the cream cheese mixture. bake@ 375 f.for 15 minutes. top with pie filling and chill. you can change up the pie fillings to suit your families taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line muffin pans with paper baking cups. place vanilla wafer in each cup. beat remaining ingredients together until light and fluffy. fill cups 2\/3 full with cheese mixture. bake 15 to 20 minutes. garnish with sour or whipped cream, nuts, fruit or shaved chocolate.","target":"in large mixer bowl beat cream cheese, sugar and lemon juice with an electric mixer on medium speed until combined. add dessert topping. beat until fluffy. garnish with berries and grated lemon peel (optional) if desired. serve with fresh fruit, graham crackers or cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line muffin pans with paper baking cups. place vanilla wafer in each cup. beat remaining ingredients together until light and fluffy. fill cups 2\/3 full with cheese mixture. bake 15 to 20 minutes. garnish with sour or whipped cream, nuts, fruit or shaved chocolate.","target":"heat oven to 325*.line muffin cups with foil laminated baking cups. place one vanilla wafer in bottom of each cup. in large mixer bowl, beat cream cheese till smooth.add sugar, cocoa and flour, blend well. stir in sour cream and almond extract. fill each prepared cup almost full with cheese mixture. bake 20-25 minutes or set. remove from oven.cool 5-10 minutes --. spread heaping tspful of sour cream topping on each and cool -- completely in pans. refrigerate. garnish with dollop of cherry pie filling just for before serving. to prepare sour cream topping: in small bowl, stir together 8 oz sour cream, 2 tbls sugar, and 1 tsp vanllla extract. stir till sugar is dissolved."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line muffin pans with paper baking cups. place vanilla wafer in each cup. beat remaining ingredients together until light and fluffy. fill cups 2\/3 full with cheese mixture. bake 15 to 20 minutes. garnish with sour or whipped cream, nuts, fruit or shaved chocolate.","target":"preheat oven to 350°f. beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add eggs one at a time and vanilla, beating on low speed after each egg addition just until blended. place 1 cookie in bottom of each 12 paper-lined muffin cups. fill evenly with batter. fill cup 3\/4 of the way. bake 20 minutes or until centres are almost set. cool. refrigerate 3 hours or overnight. drizzle with melted chocolate; top with dollop of cool whip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. line muffin pans with paper baking cups. place vanilla wafer in each cup. beat remaining ingredients together until light and fluffy. fill cups 2\/3 full with cheese mixture. bake 15 to 20 minutes. garnish with sour or whipped cream, nuts, fruit or shaved chocolate.","target":"preheat oven to 350 degrees. line muffin tin with cups, then put a vanilla wafer in each. with hand mixer, soften cream cheese. while mixing add sugar and vanilla extract. add each egg, one at a time. spoon in mixture onto muffin cups. bake for 20 minutes, let cool, then add topping, refrigerate for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: base dip. add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired. in blender, process cottage cheese with lemon juice until blended. add other ingredients. process just until mixed. refrigerate four hours, or overnight.","target":"heat olive oil over medium heat. add onions and garlic and cook until softened and starting to brown, about 10 minutes. in food processor combine sour cream, cream cheese, onion mixture, parsley, salt and pepper. refrigerate for at least one hour. serve with chips, pita or vegetables."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. add food color if you prefer a nicer color to the finished batter. slice the onions thick (about 1\/2\"). use only the outer rings for best appearance and dip into batter. drop coated rings into deep fryer and cook until golden brown. drain on paper towels and serve.","target":"pour liquid ice cream into a medium sized mixing bowl and add onion slices. toss to coat thoroughly. let set for about 2 hours, tossing to coat about every 20-30 minutes. put flour in a medium or large mixing bowl. drain onion rings and add to flour. toss to coat completely. heat oil in large pot or deep fryer. when hot add onion rings and fry until golden brown, turning once. when done, place on paper towel to drain, then salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: arrange chicken in shallow baking pan, breast side up, not overlapping. sprinkle with onion and seasonings. blend flour with 1\/2 c orange juice, stir in the remaining juice and pour over the chicken. bake, uncovered, basting occasionally at 350f for 1 hr. or until tender. serve the chicken over noodles or rice on a warm platter. stir the pan juices to blend and pour over the chicken.","target":"remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel. coat sides with poultry seasoning, pepper, marjoram, onion powder and italian seasonings (more or less to taste). in large baking dish, arrange chicken pieces in single layer. in medium bowl, blend syrup, mustard, lemon juice and brown sugar; pour mixture over chicken. dot each piece with butter, cover with foil, and bake at 350°f for 30 minutes. uncover dish, bake basting occasionally with pan juices, until brown and glazed- about 20 additional minutes. transfer to serving platter and garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: arrange chicken in shallow baking pan, breast side up, not overlapping. sprinkle with onion and seasonings. blend flour with 1\/2 c orange juice, stir in the remaining juice and pour over the chicken. bake, uncovered, basting occasionally at 350f for 1 hr. or until tender. serve the chicken over noodles or rice on a warm platter. stir the pan juices to blend and pour over the chicken.","target":"preheat oven to 425 degrees. place chicken breasts in 9\"x13\" or 15\"x10\" glass baking dish. centrally place 1tbsp butter\/margarine on each chicken breast. sprinkle garlic and onion powder over each breast, approx 1tsp of each per breast. sprinkle pinch of parsley onto each breast. cover baking dish with aluminum foil. bake at 425 degrees for 35 minutes. remove aluminum foil from baking dish and continue cooking for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: arrange chicken in shallow baking pan, breast side up, not overlapping. sprinkle with onion and seasonings. blend flour with 1\/2 c orange juice, stir in the remaining juice and pour over the chicken. bake, uncovered, basting occasionally at 350f for 1 hr. or until tender. serve the chicken over noodles or rice on a warm platter. stir the pan juices to blend and pour over the chicken.","target":"preheat oven to 350°f. remove insides from whole chicken. rinse in sink with warm water, pat dry with paper towels. season, if desired. spray pan and foil with pam, or similar product. place chicken in pan, breast up. cover pan with foil. bake for 20 minutes per pound. (ie 3 lb chicken cooks for 1 hr)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: arrange chicken in shallow baking pan, breast side up, not overlapping. sprinkle with onion and seasonings. blend flour with 1\/2 c orange juice, stir in the remaining juice and pour over the chicken. bake, uncovered, basting occasionally at 350f for 1 hr. or until tender. serve the chicken over noodles or rice on a warm platter. stir the pan juices to blend and pour over the chicken.","target":"preheat oven to 350°. while oven is heating up wash chicken pieces. sprinkle each piece of chicken with red pepper flakes and course ground salt, use a little or a lot according to your taste. allow chicken to sit on counter to absorb salt and pepper until oven is hot. drizzle olive oil in bottom of baking dish. place single layer of chicken in baking dish, skin side up. gently spray each piece with a little non-stick cooking spray. bake at 350° in middle rack for 1 hour to 1 hour and 15 minutes until done and nicely brown. remove from oven, immediately squeeze lime juice over chicken and let it rest for 5 or 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a large sauce pan. add the cream and the pepper. bring to a simmer. add the tomato sauce and the precooked vegetables. stir in the cooked pasta. remember to cook it al dente still slightly firm to the bite. whip the egg yolks with a fork and mix them into the cream. whisk the mixture into the cream sauce and pasta. this will serve as a thickner. make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.","target":"cook pasta according to package directions. add green beans to pasta cooking water during last 5 minutes. melt butter and oil in a medium skillet over medium-high heat and add zucchini, garlic, onions and peppers. season the veggies with salt and sauté for 5 minutes. add tomatoes continue sautéing until veggies are crisp tender. reduce heat to medium. add flour to vegetables and cook for 1 minute stirring constantly. add half \u2013and-half, together with peas to vegetables, stirring until mixture thickens slightly. toss hot pasta and green beans with sauce and vegetables. serve with parmesan cheese and ground black pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a large sauce pan. add the cream and the pepper. bring to a simmer. add the tomato sauce and the precooked vegetables. stir in the cooked pasta. remember to cook it al dente still slightly firm to the bite. whip the egg yolks with a fork and mix them into the cream. whisk the mixture into the cream sauce and pasta. this will serve as a thickner. make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.","target":"boil linguine for 7 minutes. gradually (so that water continues to boil) add broccoli and asparagus. cook for 2 minutes. add snow peas, green peas and zucchini. cook 2 minutes. meanwhile, blend half-and-half, parmesan, butter, and seasonings. drain pasta and veggies and toss with sauce in a large bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a large sauce pan. add the cream and the pepper. bring to a simmer. add the tomato sauce and the precooked vegetables. stir in the cooked pasta. remember to cook it al dente still slightly firm to the bite. whip the egg yolks with a fork and mix them into the cream. whisk the mixture into the cream sauce and pasta. this will serve as a thickner. make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.","target":"in 12-inch skillet, heat oil over medium-high heat. add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center. stir in water and frozen pasta-vegetable mixture. cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot. turn off heat. stir in cheese. let stand 2 to 3 minutes or until cheese is melted. sprinkle with basil. serve with additional shredded parmesan cheese if desired. high altitude (3500-6500 ft): after stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. cover and cook 5 to 7 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. drain well and rinse with cold water. shake out excess water and toss pasta with oil. combine mayonnaise, lemon juice, parsley and basil. place pasta in large bowl. add mayonnaise mixture, chicken, artichokes and tabasco. toss well. garnish with almonds. for a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.","target":"bring a large pot of salted water to a boil. pound chicken with a rolling pin to 1\/2 inch thickness. pour broth into a skillet; bring to a boil over high heat. add chicken, lower heat to medium and cover. cook, turning twice, until no longer pink, 12 minutes. transfer chicken to a plate and cover with foil. increase heat to high and bring broth to a boil. boil rapidly until liquid has reduced by half. pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. chop chicken and artichokes; set aside. cook pasta according to package directions; drain. return pasta to pot and stir in sauce, chicken and artichokes. season with salt and pepper, sprinkle with parsley and grated parmesan, and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chocolate chips, butterscotch chips, and peanut butter in 2-qt bowl. microwave uncovered on high (100%) until softened, 2 to 2 1\/2 minutes. stir until melted and smooth. mix in marshmallows and peanuts until evenly coated. spread in buttered square baking pan 8 x 8 x 2-inches. refrigerate until firm, at least 1 hour. cut into bars, 2 x 1-inch.","target":"start by combining a few ingredients. pour sugar into a large bowl. than add the butter and slowly add drops of evaporated milk. stir together slowly until it forms a ball. place in center of wax paper that has been sprinkled with powdered sugar. roll out until it resembles a square. then stir peanut butter until smooth enough to spread. using back of the spoon, scoop out some peanut butter and smooth onto sugar mixture, moving towards the edge. now you should take hold of the end of the wax paper and slowly roll the mixture up until it resembles a jelly roll. place your peanut butter roll onto a plate and freeze for 30 minutes, since this is the best way to slice it. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small nonmetal bowl microwave butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. stir in beaten eggs, corn syrup, sugar and flour. micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. stir in vanilla. turn into pecan pie pastry. arrange pecan halves atop pie. micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. cool before serving.","target":"beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition. add 1 tsp vanilla.continue beating til mixture holds soft peaks. mix cracker crumbs and 1 cup pecans. fold into meringue mixture a little at a time -- spoon mixture into an 8\" pie plate to form a shell -- pull up mixture into peaks around the edge of the plate with the back of a spoon. spread evenly -- bake in a 350* oven for 30 minutes. cool thoroughly on wire cake rack -- mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1\/2 cup chopped pecans around edge of cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place apples and cider in heavy saucepan over medium heat. cook, stirring frequently, until mixture comes to a boil. lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. remove from heat and stir in cinnamon. pour into sterilized jars. seal and process according to directions in a reputable canning guide.","target":"combine everything until very smooth. (recommend food processor or mixer.) pour into prepared pie crust. bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean. cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place apples and cider in heavy saucepan over medium heat. cook, stirring frequently, until mixture comes to a boil. lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. remove from heat and stir in cinnamon. pour into sterilized jars. seal and process according to directions in a reputable canning guide.","target":"cut apples in quarters (skins, stems and seeds can stay on). place in medium saucepan and add water to cover apples completely. add cloves and apple cider vinegar. bring to boil over high heat, then reduce to a simmer. cook apples until soft, 15-20 minutes. drain water from pan. transfer to a medium strainer or food mill. push through strainer or mill, back into saucepan. you should have the consistency of applesauce. discard stems, skins, seeds and cloves. add brown sugar and cook over low heat, stirring occasionally for 2 hours to reduce consistency. add room-temperature butter and stir until butter is melted. pour into separate container and chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender or food processor, combine cream cheese, pina colada mix, and sour cream and blend until smooth. remove from blender to a mixing bowl and fold in pineapple chunks and maraschino cherry halves. refrigerate 1 hour. serve with other fresh fruit or dried fruit and nuts.","target":"beat cream cheese with sugar and rum until smooth. fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. invert pan onto serving plate, remove pan and plastic wrap. spread with remaining whipped topping and sprinkle with remaining coconut. freeze until firm, about 2 hours. cut into wedges garnish with pineapples and cherries if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter. heat oil in deep frying pan over medium flame. using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (do it slowly and gently). try to make it as rounded as possible. fry for 2 to 3 minutes before stir. cook for another 3 to 5 minutes or until the colour turn slightly dark. serve hot with a cup of tea of coffee.","target":"mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. (this is your batter.). dip the banana halves into the batter and deep fry them in the vegetable oil at 325 degrees f for about 5 minutes or so until the batter is golden brown. remove the bananas from the oil and allow them to drain. meanwhile mix the cream, brown sugar and butter together in a saucepan and cook over medium heat until the sugar has dissolved. add the rum and be sure the sauce doesn't boil. place some vanilla ice cream on a plate. place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. *serve while the banana is still hot!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. in separate bowl, whisk together buttermilk, honey and egg. add all at once to dry ingredients; mix quickly, just until combined. spoon batter into greased 8 x 4 in (1.5l) loaf pan. brush top with melted butter. bake in 350f (180c) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. let cool 5 minutes in pan. turn out onto wire rack.","target":"bring 2 cups of water to a boil, pour over oatmeal, and let cool. dissolve yeast in 1\/2 cup warm water and let sit for 5 minutes. to oatmeal mixture, add sugar, yeast, butter, molasses, and flour. knead hard and let rise for 45 minutes. punch down and let rise an additional 30 minutes. place into greased bread pans and let rise 2 hours. bake at 350 degrees for 45 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place lemon juice, egg, salt and pepper in bowl of food processor. blend for 1 to 3 seconds. add butter while still running, then add corn or peanut oil. blend in processor for 20 seconds until smooth and uniform variations: mouseline sauce: as per hollandaise and fold in 1\/2 cup of heavy cream(beaten to stiffen) figaro sauce: as per hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. mustard hollandaise: as per hollandaise and blend in 2 tbsp dijon mustard. maltaise sauce: as per hollandaise and stir in 1\/2 tsp finely grated orange rind.","target":"warm the jar of an electric blender with hot water. empty completely and dry. be sure butter is melted before you start,as this method requires fast movements. quick-blend--egg yolks, lemon juice and salt. slowly add melted butter in a steady stream. turn blender off when the last drop of butter is added. may double, triple or more this recipe. serve on eggs benedict, asparagus or broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place lemon juice, egg, salt and pepper in bowl of food processor. blend for 1 to 3 seconds. add butter while still running, then add corn or peanut oil. blend in processor for 20 seconds until smooth and uniform variations: mouseline sauce: as per hollandaise and fold in 1\/2 cup of heavy cream(beaten to stiffen) figaro sauce: as per hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. mustard hollandaise: as per hollandaise and blend in 2 tbsp dijon mustard. maltaise sauce: as per hollandaise and stir in 1\/2 tsp finely grated orange rind.","target":"melt the butter over medium heat. add flour and cook for 1 min. while stirring with a whisk or fork. remove from heat. add milk. whisk until smooth. beat in the egg yolk and cook for 1 min. stir in the lemon juice, salt and pepper. serve over scrambled eggs, cooked asparagus, broccoli or spinach."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: puree tomatoes and garlic together (i use a hand blender). heat puree and wine in medium saucepan until gently boiling. cook for 20 minutes (for pasta sauce) to 30 minutes (pizza topping) over medium heat or until desired consistency is reached. stir in basil and seasonings.","target":"in a medium saucepan, heat olive oil lightly brown onions, stirring occasionally. add chicken stock and bring to a simmer. add remaining ingredients and bring to a boil. cover saucepan and simmer for 30-45 minutes, stirring occasionally. pour mixture into food processor or blender and blend until smooth. use immediately or store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan over medium heat, warm the oil. add the garlic and saute for 1 minute. add the tomatoes and red pepper flakes, raise the heat to medium-high, and bring to a boil. reduce the heat to medium low and simmer, uncovered, until the sauce is thick, about 40 minutes. season to taste with salt and pepper. optional: if you like the sauce smoother, use a stick blender to blend the sauce to desired consistency.","target":"in a medium saucepan, heat olive oil lightly brown onions, stirring occasionally. add chicken stock and bring to a simmer. add remaining ingredients and bring to a boil. cover saucepan and simmer for 30-45 minutes, stirring occasionally. pour mixture into food processor or blender and blend until smooth. use immediately or store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: i don't measure so the amounts shown are approximate, please alter to suit your taste. put all ingredients into a small pot with lid. bring to boil over medium low heat until starts to boil, stir frequently. cover pot, reduce heat and let simmer 15 minutes, stir occasionally.","target":"in a medium saucepan, heat olive oil lightly brown onions, stirring occasionally. add chicken stock and bring to a simmer. add remaining ingredients and bring to a boil. cover saucepan and simmer for 30-45 minutes, stirring occasionally. pour mixture into food processor or blender and blend until smooth. use immediately or store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dredge beef cubes in flour until evenly coated. melt butter in a skillet, and cook coated beef cubes until evenly browned. transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and worcestershire sauce. pour in water and stir. cover and cook on low 10 to 12 hours or on high 5 to 6 hours. serve hot!","target":"place meat in 1 quart baking dish. brown in slow oven at 325f for 45 min, stirring occasionally. add 1 cup of water to dish. cover, bake for 1 hr or until meat is tender. meanwhile, cook carrots in remaining 2 cups water. when partially cooked, add potatoes and cook until all tender. add onions and peas. put vegetables into beef dish. thicken liquid from vegs. with flour if desired. add worcestershire sauce, salt, and pepper to liquid. pour over meat and vegs. cover and return to oven for 20 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown stew meat in a little vegetable oil. add season salt and garlic salt to taste while browning meat. add stew meat and remaining ingredients to slow cooker. set for desire time, 4hrs, 6hrs. if you like a thicker broth add 2-3 tablespoons cornstarch, mixed in a 1\/2 cup cold water.","target":"place meat in 1 quart baking dish. brown in slow oven at 325f for 45 min, stirring occasionally. add 1 cup of water to dish. cover, bake for 1 hr or until meat is tender. meanwhile, cook carrots in remaining 2 cups water. when partially cooked, add potatoes and cook until all tender. add onions and peas. put vegetables into beef dish. thicken liquid from vegs. with flour if desired. add worcestershire sauce, salt, and pepper to liquid. pour over meat and vegs. cover and return to oven for 20 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"preheat oven to 325 degrees f. melt chocolate and butter either in microwave or in hot water,cool slightly whisk yolks and sugar then add flour and the chocolate mixture. whisk egg whites till stiff but not dry (you can add a bit of sugar). mix the whites to the flour mixture first two three spoons then the rest trying to keep the air in the whites mix in the cocoa. butter a 9 inch square baking pan or put in a wax paper, bake 32-33 minutes serve with some powdered sugar on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"pre heat your oven to 350 degrees c. grease and flour a block cake tin. put all ingredients except butter or butter substitue into an electric mixing bowl. then add the soften butter or butter substitue. beat all the ingredients well for 4 minutes. this will be a rather soft cake mixture. bake in a good moderate oven, 350 degrees c. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin. do not over cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"making the cake: preheat oven to 350 degrees. grease a 9-inch round cake pan. in a saucepan, combine corn syrup and butter; bring to a boil. stir in chocolate morsels. remove from heat. in a medium bowl, combine sugar, eggs, and vanilla, stir into chocolate mixture. in another bowl, combine flour and nuts; add to chocolate mixture. pour batter into prepared pan; smooth top. bake cake until a toothpick inserted in center comes out clean, about 30 minutes. transfer pan to a wire rack and cool for 10 minutes. turn cake onto rack and cool completely. making the glaze: in a saucepan, melt chocolate, corn syrup and butter over low heat; stir in cream. pour glaze over cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"boil unpeeled beetroot for 1 hour. drain, peel, cool and puree beetroot to make 1½ cups of pureed beetroot. preheat the oven to 180°c lightly oil and flour a 25 cm cake tin. place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. add the chopped nuts if using. in another bowl, mix oil, eggs, and beetroot. fold into the dry ingredients with melted chocolate. place in cake tin. bake 45-55 minutes. turn out onto rack and cool. served slightly warm with fresh cream makes a delicious dessert."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"preheat oven to 180°c. grease a deepish normal sized cake tin (square or round is fine). place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. set aside to cool. use electric beaters to beat the butter, sugar and vanilla until pale and creamy. add eggs one at a time, beat well after each. beat in cocoa mixture on a low speed. use a large metal spoon to fold in the flour, then the milk. spoon mixture into prepared tin and smooth the surface. bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!). leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 13 x 9 x 2-inch baking pan. sift together the flour, baking soda and salt; set aside. combine sugar, eggs, and oil in a mixing bowl. beat with an electric mixer set at medium speed for 2 minutes. beat in the beets, cooled chocolate, and vanilla. gradually add dry ingredients, beating well after each addition. pour into prepared baking pan. bake for 25 minutes or until cake tests done. cool in pan on rack. cover and let stand overnight to improve flavor. sprinkle with confectioners' sugar.","target":"melt candy and syrup, until smooth, add vanilla and cool. cream butter and sugar, add eggs and chocolate. mix baking soda and flour together and add alternately with the buttermilk. add nuts. pour into prepared large bundt pan. bake at 350°f for 1 1\/2 hours. toothpick comes out clean, its done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy skillet, over medium heat saute the onion until tender. add cabbage, apple, cloves and bay leaf. cover and simmer about 20 min or until cabbage is tender. if cabbage gets dry, add a small amount of water or broth. add sugar and vinegar to cabbage mixture; toss gently. cover and cook about 5 min longer.","target":"peel, core and chop apples. melt butter; add apples, cabbage, onions, season all and nutmeg. mix well. cover and cook over low heat for 20 minutes, stirring frequently. combine vinegar, sugar and cayenne; add to cabbage. cook 5 minutes longer. stir in nuts or sprinkle over the top. even better reheated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine soup, milk, parsley and pepper. in 1 1\/2 quart casserole, arrange alternate layers of potatoes, onions and sauce. dot top with butter; sprinkle with paprika. cover; bake at 375 degrees for 1 hour. uncover; bake 15 minutes more or until potatoes are done.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: coat a dutch oven with cooking spray. saute garlic and onion over medium heat until tender. add flour; cook 1 minute, stirring constatnly. add evaporated milk and next 4 ingredeintes; cook over medium heat, keep stirring until mixture boils. add sliced potateos, gruyere cheese and parmesan cheese in a 13 x 9 x 2 inch bakind dish coated with cooking spray. repeat layers. bake at 350 degrees for 45 minutes or until bubbly and golden. let stand 10 minutes before serving.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: arrange half the potaoes in a well buttered 2-quart casserole. top with half the onion and half the parsley. arrange remaining potato, onion and parsley as a second layer. in saucepan, heat butter and add garlic. saute 1 minute or until garlic releases its flavor. blend milk, cornstarch, salt and pepper. pour into pan with butter and garlic; cook, stirring utnil thickened. pour over potatoes in casserole. bake at 350 degrees for 1 hour and 15 minute or bake at 300 degrees for 1 hour and 45 minute if baking along with a roast (recommended). garnish with parsley.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. butter a 9x13\" baking dish. peel and slice potatoes. mix the three soups together. do not add any liquid to the soups. place 1\/3 of the potatoes in the baking dish. sprinkle with salt, pepper and garlic powder. top with1\/3 of the soup mixture. repeat 2 more times until the potatoes and soup are used up. dot top of potatoes with butter. cover and bake for 40 minutes. then uncover and continue baking for 20 more minutes.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat smoker to 225. rinse and dry potatoes. prick on all sides with a fork. combine butter, salt, and pepper in a bowl. rub onto potatoes. smoke for 1 to 2 hours, depending on how large the potatoes are. potatoes can be smoked alongside whatever meat you are smoking. potatoes are done when they can be pierced easily to the center.","target":"preheat oven to 400 degrees fahrenheit. lightly spray a 2 quart casserole with vegetable spray. arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. continue to layer until all potatoes, onion, flour, salt and pepper are used. dot top with butter, then pour milk over all. bake 20 min, then reduce heat to 350 degrees fahrenheit and bake 50 to 60 min longer or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients except oil. heat oil in non-stick skillet. cook potato mixture in a covered skillet for 12 minutes. stir occasionally. remove cover and continue cooking for another 10 minutes or until potatoes are tender. alternatively. toss all ingredients in a 9*13 pan. bake in a 400* oven until tender, about 30 minutes. stir occasionally.","target":"cook potatoes, slice 1\/4 in. thick. mash lightly just until broken up into several pieces. stir in buttermilk and scallions and season with salt and pepper. heat just enough oil to coat bottom of non stick skillet. when hot enough, pour in potato mixture and pat in evenly. turn the heat to moderate and cook until the bottom of the pie is crisp and browned. slide out onto a plate and cut into wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the tomatoes, with juice, in a buttered oven-proof baking dish. add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. while stirring, slowly add the flour and sugar, blending until mixture is very smooth. add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. add the contents of the baked tomato pan from the oven and bring to a boil. cover and simmer the soup for about 30 minutes. meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. slowly stir the cream cheese into the soup. garnish with chopped parsley.","target":"combine potatoes, broth, onion powder, garlic, and pepper. cover; cook on low-heat setting 9-11 hours or on high-heat setting 4- 4 1\/2 hours in a crockpot. stir cheese and milk into soup. cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more. if desired, mash potatoes slightly just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10\" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.","target":"cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. drain. refresh under cold running water. drain well. preheat oven to 180°c brush six 185ml (3\/4 cup) non stick texas muffin pans with oil to lightly grease. combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. spoon evenly among prepared pans. whisk together the egg and milk in a jug and pour over the macaroni mixture. bake in oven for 20 - 23 minutes or until just set. remove from oven. set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool. these frittatas will keep for up to 3 days. store in an airtight container and bring to room temerature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10\" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.","target":"whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste. heat the oil and butter in a large, non-stick pan over a medium heat. spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides. remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked. serve the fritters with the baby spinach leaves, avocado and a little lemon juice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10\" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.","target":"spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (i use pam). add olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat. pour the egg mixture over the sauted veggies. this is where you would add the bacon if desired. slice the tomato (approx. 1\/8 inch. thick) and place the slices on top touching each other but not overlapping. shred and sprinkle the cheddar cheese evenly over the top. cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through. remove from heat and let stand for approximately 5 minutes to firm up. cut into wedges (much like pizza) and serve with a side salad and italian bread if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10\" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.","target":"preheat oven to 375°f. grease 12 holes in a muffin tin. put the potatos and the frozen vegetables into a saucepan, cover with cold water then bring to boil. cook for 4 minutes until the potatoes are just tender then drain. divide the cheese and vegetables among the holes in the muffin tray. beat together the eggs, milk and a little salt and pepper in a jug. pour equally over the potatoes and vegetables. bake the frittatas in the oven for 10 minutes until the tops are golden and the eggs are set. serve warm or cold with vegetable sticks and ketchup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"melt the butter. put all the other ingredients into a large bowl and pour the melted butter on top on them. beat on high for 3 minutes only. pour the mixture into a prepared cake tin and bake in a moderate oven. the baking time will depend on the size and shape of your cake tin. be careful not to overcook this cake and it will be deliciously moist and fresh days after it is baked. ice with your favourite chocolate icing\/frosting or top with fresh or mock cream sweetened and flavoured with vanilla or rum, and cover with grated chocolate or nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"pre heat your oven to 350 degrees c. grease and flour a block cake tin. put all ingredients except butter or butter substitue into an electric mixing bowl. then add the soften butter or butter substitue. beat all the ingredients well for 4 minutes. this will be a rather soft cake mixture. bake in a good moderate oven, 350 degrees c. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin. do not over cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"cream butter and sugar, then add eggs one at a time. add cocoa, jam and vanilla, mix. sift flour, add flour and milk alternately, starting and finishing with flour. bake 35mins 200degc (400deff) \u2013 lower for fan forced 180degc (350degf). chocolate icing: butter, icing sugar, cocoa, hot water. mix icing sugar, cocoa and butter together until smooth; add a little hot water, a little at a time, continue beating - this takes away the sugary taste and makes it smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"preheat oven to 180°c. grease a deepish normal sized cake tin (square or round is fine). place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. set aside to cool. use electric beaters to beat the butter, sugar and vanilla until pale and creamy. add eggs one at a time, beat well after each. beat in cocoa mixture on a low speed. use a large metal spoon to fold in the flour, then the milk. spoon mixture into prepared tin and smooth the surface. bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!). leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"set oven to 350 degrees (oven rack to second-lowest position). generoulsy grease and flour a 13 x 9-inch baking dish. in a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside. place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted. mix in vanilla. stir un the flour mixture until blended, then beat in eggs (batter will be thin). pour the batter into prepared baking dish. bake for 30-35 minutes or until cake test done. allow to cool completely before frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"melt candy and syrup, until smooth, add vanilla and cool. cream butter and sugar, add eggs and chocolate. mix baking soda and flour together and add alternately with the buttermilk. add nuts. pour into prepared large bundt pan. bake at 350°f for 1 1\/2 hours. toothpick comes out clean, its done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"preheat oven to 160c. grease and flour a deep 20cm round cake tin (or 24-36 cup cake tins), set aside. combine butter, chocolate, sugar, water, liqueur and coffee in a medium saucepan, stir over low heat until chocolate melts. transfer to a large bowl. sift in the flours and cocoa powder. stir in the eggs, one at a time. pour into pan, bake at 160c for 1 1\/2 hours. stand for 30 minutes and transfer onto wire racks until cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.","target":"in large bowl let cream cheese soften. once softened mix cream cheese eggs and flour until well blended. next slowly mix in milk, sugar, and chile powder. preheat oven to 350 degrees. last mix in chocolate chips, chocolate syrup, cocoa powder, and allspice. grease 9\" cake pan. pour batter in cake pan. bake for 1 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"preheat oven to 350 degrees f. combine butter, oil, cocoa and water in a saucepan and heat until butter is melted. in a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla. add melted butter mixture to the flour mixture and blend. pour batter into a greased 9x13x2-inch baking pan and bake 20-25 minutes or until done. while cake is still hot, ice cake. for icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge. remove from heat and add powdered sugar, vanilla, and pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"filling: combine all ingredients in a saucepan. stir constantly over medium heat until mixture is thickened and bubbly. reduce heat to low and cook stirring for 1-2 minutes more. let filling cool until spreadable. will keep 1 week in refrigerator. soften before using. spread filling between cake layers and on top of cake. ice sides with very soft ganache. coat sides with pecans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"pre heat your oven to 350 degrees c. grease and flour a block cake tin. put all ingredients except butter or butter substitue into an electric mixing bowl. then add the soften butter or butter substitue. beat all the ingredients well for 4 minutes. this will be a rather soft cake mixture. bake in a good moderate oven, 350 degrees c. on the middle shelf of your oven for 1 hour or until the cake starts to come away from the sides of the cake tin. do not over cook."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"combine butter, water, vegetable oil and 2 squares chocolate in saucepan. heat over medium heat until chocolate is melted. mix remaining ingredients in large bowl. add chocolate mixture and mix well. pour into a 9x13 pan and bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean. the frosting is prepared as follows: combine butter, chocolate and milk in saucepan. heat until chocolate is melted and bubbles form around the edge. remove from heat and mix with powdered sugar, vanilla and pecans. beat with an electric mixer until smooth and creamy. spread over warm cake in pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"preheat oven to 425 degrees. butter 4 (3\/4 cup) custard cups or souffle dishes and place on a baking sheet. microwave chocolate and 1\/2 cup butter in large microwavable bowl on high 1 minute or until butter is melted. stir with wire whisk until chocolate is completely melted. stir in sugar until well blended. whisk in eggs and egg yolks. stir in flour. divide batter between prepared custard cups. bake 13 to 14 minutes or until sides are firm but centers are soft. let stand 1 minute. carefully run small knife around cakes to loosen. invert cakes onto dessert dishes. sprinkle with additional powdered sugar. top with 1 tbsp of whipped topping and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"preheat oven to 180°c. grease a deepish normal sized cake tin (square or round is fine). place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. set aside to cool. use electric beaters to beat the butter, sugar and vanilla until pale and creamy. add eggs one at a time, beat well after each. beat in cocoa mixture on a low speed. use a large metal spoon to fold in the flour, then the milk. spoon mixture into prepared tin and smooth the surface. bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!). leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine dates, baking soda, and boiling water in a small bowl. cool to room terperature. sift together the flour, cocoa, and salt; set aside. cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. add eggs, one at a time, beating well after each addition. blend in date mixture. then stir in dry ingredients. pour into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree f. oven for 35 minutes or until cake tests done. cool in pan on rack. cut into squares and serve with a scoop of vanilla ice cream on top.","target":"sift sugar and flour into a large bowl. in a saucepan, mix 1\/2 cup margarine, shortening, 4 tablespoons cocoa, and water. bring to a rapid boil. pour over flour\/sugar mixture and mix well. add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well. pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes. to make topping, mix powdered sugar, 1\/3 cup cocoa, 1 teaspoon vanilla, 1\/2 cup butter, milk and blend well. stir in pecans. pour over warm cake and use a warm knife to spread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, add zucchini, chicken broth, green onions, salt, pepper and dill weed. cook mixture until soft, approximately 20 to 30 minutes. blend the cream cheese and sour cream in a blender until smooth. then blend in zucchini mixture, a portion at a time, until smooth. chill overnight or until very cold. garnish with chopped chives or paprika.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 2-quart pot sauté onion and carrots in butter until onion is clear. add potatoes, zucchini, broth, pepper and garlic powder. bring to a simmer. simmer 1\/2 hour or until potatoes are tender. puree all in a blender or food processor. serve hot or chilled. add a dollop of sour cream, if desired.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put zucchini, onion and garlic in food processor. chop up finely. put chopped veggies into a soup pot and add chicken broth. mixture will be thick. bring to a boil and reduce to a simmer for an hour or until veggies are tender. cut up cheese and add to soup , stir until melted. s\/p to taste. enjoy!","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. transfer to a blender or food processor in small batches; blend well. add cream cheese a little at a time and continue blending until cream cheese is melted. adjust seasonings to taste and serve hot or cold. garnish with shredded zucchini and caramelized onions.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: roughly chop onion and zucchini. cook onions in oil for 3-4 minutes over medium heat, then add zucchini and cook for another 1-2 minutes. add enough broth to cover the vegetables and bring to a boil. reduce to a simmer and cook, stirring occasionally, until the zucchini is soft. remove from heat and puree the soup in batches. when pureed, return to pot and stir in cream. add salt and pepper to taste.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 5 ingredients in a soup pot and boil with lid on for 15 minutes. while the zucchini is poaching, combine butter and onion in another saucepan over medium heat. cook onions until tender but not brown. add flour to the onions and cook 2 minutes. add salt and pepper. add warm milk and stir over medium-high heat until bubbly and thick. after the zucchini is poached, use an immersion blender off-heat to puree the mixture, alternately, you can carefully transfer the mixture to a blender or food processor and puree it. add the pureed zucchini mixture to the soup base mixture and stir over medium heat until thickened. adjust seasoning to taste. serve with fresh grated parmesan and garlic toast.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees f. in a large bowl, toss onion, garlic, and zucchini with oil and seasonings until evenly coated. spread vegetables out in a single layer on a rimmed baking sheet. roast, stirring occasionally, just until vegetables begin to brown and are tender but not mushy, about 20-30 minutes. put orasted vegetables and water in a blender and puree until smooth, adding more water for desired consistency. season with sea salt and pepper to taste. serve with a spoonful of pesto and a slice or two of toasted coconut bread.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute the onions in the butter in a large saucepan until tender. add the zucchini and water. simmer for 30 minutes, stirring occasionally. pour into a food processor container. process until smooth. pour into the saucepan. stir in the chicken soup, milk, half and half, basil, salt and pepper to taste. cook over very low heat until heated through, stirring constantly. ladle into soup bowls.","target":"bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut eggplants in half. rub some oil over the cut side of the eggplant. roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes). peel eggplant. put pulp into a bowl, and mash with a potato masher. add onion, garlic, chilies, salt, cilantro, and 1\/2 tsp oil, and mix very well. heat remaining oil in a frying pan. add eggplant mixture, and fry for 3-5 minutes , until fairly dry. serve alone, or with basmati rice.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1\/4\" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1\/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a very large kettle, heat olive oil over medium heat. add onion and garlic; cook until the onion is soft. add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir. bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally. put into hot jars and seal. makes 7 pints or 4 quarts. process in hot water bath for 40 minutes. this is very good served over pasta with mozzarella cheese.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash eggplant well; cut off stem portion (leave peel on). slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil. heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side. on a serving platter, arrange cooked eggplant slices. in a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt. drizzle over the eggplant slices, sprinkle with parsley, and serve.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut unpeeled eggplant into 3\/4\" by 3\/4\" by 2\" sticks. place strips in a colander, sprinkle with salt and toss to coat. let drain for 30 minutes. rinse. squeeze to remove water. mix first 5 ingredients in a bowl. in a skillet or wok heat the oil. add the eggplant, garlic and ginger. stir fry over high heat for 3 minutes. add sauce and stir well. reduce heat to medium low, simmer 15 minutes. gradually turn up heat. cook until sauce is reduced to a thick glaze. garnish with sesame seeds. serve immediately.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine soy sauce, mirin, crushed garlic and ginger in a bowl. slice your eggplant thinly and into small pieces. toss eggplant in hot pan (i use a spray oil like pam) with the sauce mixture. sauté at a medium heat until very tender, about 10 minutes. add a little water to keep the veg moist if necessary. great as a side dish for fish or chicken. add diced medium firm tofu or any other protein for a very simple, quick meal.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 400 degrees f. cut the eggplant, bell pepper, and onion into 1-inch cubes. toss them in a large bowl with the garlic, olive oil, salt, and pepper. spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. cool slightly. place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. it should still have a lot of texture left, and not completely pureed. taste for salt and pepper.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 200c. pierce eggplant all over with a skewer and either rub or spray with oil. place on a baking sheet. roast for 35-40 minutes or until very tender. allow to cool for 10 minutes. cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin. place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley. season with salt and pepper. sprinkle with the remaining feta and parsley and serve.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prick the eggplant in several places with a fork. place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). set aside to cool. arrange the walnut pieces on a baking sheet, and cook at 350* f. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). chop fine. scrape the eggplant flesh into a wooden or glass bowl and coarsely chop. stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. then slowly beat in the oil and lemon juice. adjust the seasoning to taste. cover loosely and let stand at room temperature for several hours before serving. makes 1 1\/2 cups.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more. when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. add olives to heat through. can be served hot or cold.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice eggplant as u would to make n eggplant parm, about 1\/4 inch round slices. sprinkle with salt to drain out extra water, about 20 minutes. mix marinade ingredients together and pour over eggplant and let marinate at least 1\/2 an hour or as much as 8 hours. bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400ºf. cut eggplant, peppers and onion into 1\" cubes. toss in large bowl with garlic, olive oil, salt and pepper. roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. cool slightly. place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend. taste for salt and pepper. serve on toasted pita wedges, toasted crostini or crackers.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: . wash and dice the eggplants and soak them in salted water for half an hour. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan. place on a kitchen paper\/towel to drain completely, then place them on a serving dish. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar. cook for a further 10 min, stirring occasionally. pour the sauce over the eggplant.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large skillet. mince the garlic or put it through a press, and add it to the olive oil. let it heat gently while you prepare the eggplant. wash the eggplant first, then chop it very thoroughly, without peeling. seed and dice the green peppers. add the peppers, eggplant, tomatoes, olives, and capers to the oil. stir well until the oil is evenly coating all the vegetables. add salt to taste. now add the remaining ingredients, stir again, and cover the skillet. lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick. makes about 2 quarts of sauce. the vegetarian epicure.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1\/2 inch shell. chop the flesh finely. heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells. top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet. bake in preheated oven for 30 minutes.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°. dice eggplant into about 1 inch cubes. drizzle 1 tablespoon olive oil on a rimmed baking sheet. toss diced eggplant with olive oil and bake for 20 minutes or until tender. add roasted eggplant and remaining ingredients to a food processor. process until smooth. serve with pita wedges.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut unpeeled eggplant into 1 inch cubes. fry on all sides in 1\/2 inch of salad oil. drain on paper towels. saute onion, celery and garlic in olive oil. add tomato paste and cook slowly for 10 minutes. add water and remaining ingredients. cook on low for at least 1 1\/2 hours, stirring occasionally to keep from sticking. remove from heat and allow to cool slightly. you can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat broiler. spray cookie sheet with oil. place eggplant cubes on cookie sheet and spray them with oil. broil eggplant until browned, about 5 minutes, flip them and 5 minutes more. in a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. add browned eggplant to sauce and cook for 5 minutes more, stir several times. serve hot with sticky rice.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim and discard the ends of the eggplant and cut it in half, lengthwise. place each half cut-side down on a baking sheet which has been greased with the canola oil. bake for 35 minutes in a pre-heated 375-degree f. oven, then remove from the oven. cool, peel, and dice the eggplant. in a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. set aside. in a small bowl, blend the vinegar, olive oil, cumin, and tabasco. pour this over the vegetable blend and stir in in carefully. cover with cling wrap and allow the dish to marinate for at least 4 hours. if you do this in the refrigerator, allow the dish to return to room temperature prior to serving.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop celery and par-boil until half tender. skin and cube eggplants. place cubed eggplant in a colander and salt heavily. place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours. in a very large pot, place 1\/2 inch of olive oil and place on medium heat. add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes. add the cider vinegar a little at a time until all of it is used. cook for 1 hour or until most of the liquid has evaporated. test the eggplant to be sure it is soft enough for a spread. ladle into canning jars. because this is an appetizer and makes quite a lot, i wasn't sure what to say about servings so the nutritional value will be off.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel eggplant and dice into 1\/2 inch cubes. sprinkle liberally with 2 tsp salt and let sit for 30 minutes. soak and rinse salted eggplant well, drain, and pat dry.(i soak at least twice in fresh, cold water to remove excess salt). saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender. set aside to cool. mash garlic with 1\/2 tsp salt to make a paste. combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl. add cooled eggplant, lime juice, and pepper. stir gently to mix. cover and refrigerate for 2-3 hours.","target":"cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1\/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the two blocks of cream cheese in a microwaveable bowl and soften in the microwave for 1 minute. add chopped onions. add mayonnaise. add the shredded parmesan cheese. add the monterey jack cheese. mix well with a fork until it is blended. spoon the mixture into a baking dish or pie pan using the back of a spoon to spread it out evenly. bake at 425f for 20 minutes or until the top is brown and bubbly. enjoy with tortilla chips!","target":"in a small bowl, mix the apricot preserves and brandy together, then set aside. beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. add the apricot-brandy mixture and blend well. fold in the almonds. cover and chill. suggested dippers: vanilla wafers, pound cake cubes, muenster or monterey jack cheese cubes or sticks, chocolate chunks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using an electric mixer, combine all ingredients and mix well. shape mixture into 4 patties, each about 3\/4-inch thick. broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. personally, i think this burger goes nicely with a bleu cheese dressing, tomatoes, pickles, lettuce, and thinly sliced onion on a big, crusty bun. :).","target":"drain the salmon, reserving the liquid. flake salmon and remove any skin or bones. combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings. mix well and add milk with enough resered liquid to make moist patties that hold together well. form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time. these can be served on whole-wheat hamburger buns with your choice of toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix the meat, bread crumbs, onion, egg and seasonings together. shape the mixture into 12 thin patties, each about 4-inches in diameter. top each of 6 patties with 1 tablespoon of the cottage cheese, spreading to within 1\/2-inch of the edge, sprinkle on 2 teaspoons of the parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. brown the patties in a large skillet over medium-high heat, turning once. drain off the fat and pour the tomato sauce over the patties. cover and simmer for about 15 minutes. place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. serve with the remaining sauce in the skillet poured over them.","target":"preheat oven to 400. brown ground beef with onion and pepper over medium high heat, drain. add ketchup and mustard (can add more or less to taste) and heat a few minutes over low to medium-low heat. press 6 biscuits into a greased 9 inch pie plate and press up the side of the pan to create a crust. cut remaining 4 biscuts into quarters and set aside. spread ground beef mixture over the biscuits. place remaining biscuits around edge of of ground beef mixture. bake 15-18 minutes. last few minutes cover with cheese slices and pickles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix ground beef, egg, onion, carrots, breadcrumbs, milk, worcestershire sauce, salt and freshly ground black pepper to taste together. shape mixture by tablespoonfuls into 1-1\/2-inch balls. place the meatballs in a lightly greased 13x9x2-inch or 15-1\/2x9-1\/2x1-inch baking dish. bake, uncovered, in a 400 degree fahrenheit oven until light brown, about 20 to 25 minutes. drain off any excess fat. use meatballs as desired. freezing: cover and allow meatballs to cool slightly before freezing. no special equipment is needed in the preparation for freezing. ziplock bags work fine for me. allow meatballs to thaw about 30 minutes at room temperature before using. use as desired with your favorite recipes.","target":"mix the sirloin, egg, milk, salt\/pepper, and the worcestershire sauce. add as much of the bread crumbs as you need (mixture should be slightly moist). roll into desired sized balls. preheat oven to 375°f. place onto a cookie sheet or 13x9 baking dish. bake meatballs for 15-23 minutes or until no pink remains. drain onto paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix ground beef, egg, onion, carrots, breadcrumbs, milk, worcestershire sauce, salt and freshly ground black pepper to taste together. shape mixture by tablespoonfuls into 1-1\/2-inch balls. place the meatballs in a lightly greased 13x9x2-inch or 15-1\/2x9-1\/2x1-inch baking dish. bake, uncovered, in a 400 degree fahrenheit oven until light brown, about 20 to 25 minutes. drain off any excess fat. use meatballs as desired. freezing: cover and allow meatballs to cool slightly before freezing. no special equipment is needed in the preparation for freezing. ziplock bags work fine for me. allow meatballs to thaw about 30 minutes at room temperature before using. use as desired with your favorite recipes.","target":"combine all ingredients and shape into 20-24 meatballs (1 to 1-1\/2 inches each). to oven bake: preheat oven to 375 degrees f. place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up). bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape. to pan fry: cook in skillet on medium heat, turning as needed, until brown (approx 20 min). to microwave: place in micro-proof 12x7 pan and cover loosely. micro on high for 3 minutes; rearrange meatballs. cover again loosely and micro until brown inside, approx 5-7 min more. let stand covered for 3 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare the basic meatballs and set aside. heat the oil in a large skillet. add the onions and cook and stir until they are tender. add the cooked meatballs, 3\/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. heat to boiling then reduce the heat and cover. simmer for about 30 minutes, stirring occasionally. mix 1\/4 cup of water and the flour, stir into the sauce mixture. heat to boiling, stirring carefully. boil and stir for 1 minute. note: serve with either boiled potatoes or noodles for a great main dish.","target":"start boiling a largish amount of water. less than you would use for pasta, but more than i am willing to estimate in this recipe. in the mean time, throw your finely minced onion, rice, ground beef, parsley (also minced) and de-shelled egg into a very large bowl and have a fun time with your hands. season with salt and pepper! once all the ingredients are nicely mashed together, form them into meatballs roughly the size of a toddler's fist. place meatballs into boiling water and reduce to simmer, then cook for 20 minutes. after twenty minutes of simmering squirt in a whole lot of ketchup and continue simmering for another 15 minutes. serve with sour cream and probably more salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. drain off the excess fat. mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. stir in the sour cream and heat until just hot. serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.","target":"brown ground beef and onion together in a skillet. add in water, peas, bouillon cubes and noodles. bring to a boil and reduce heat to med-low; cover. simmer for 10min or until noodles are tender. stir in sour cream and cook for an additional 2min, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. drain off the excess fat. mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. stir in the sour cream and heat until just hot. serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.","target":"brown the ground beef in a little canola oil in a large, deep skillet. i prefer my cast-iron chicken fryer. quarter and slice the onions. add to the skillet and sauté until they begin to brown. add the mushrooms, beef stock, sherry, celery seed, cumin, chili powder, and garlic. simmer until onions are soft. whisk cornstarch into the cold water and add to the skillet. stir until thickened. remove from heat and stir in the sour cream. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir the meat and onion in a large skillet until the meat is brown. drain off the excess fat. stir in the remaining ingredients. to cook in a skillet: heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (a small amount of water can be added if necessary.) to cook in the oven: pour the mixture into an ungreased 2-quart casserole. cover and bake at 375 degrees f, stirring occasionally, until the rice is tender, about 45 minutes. serve hot.","target":"boil the rice for 8 minutes in water mixed with salt and a little oil. after cooked, take the rice away from heat and let it rest for a while. it should absorb all the remaining water from the pan. dice the tomatoes and finely chop 3 garlic cloves. in a pan (preferably a wok) pour the olive oil and add in the tomatoes and the chopped garlic. cook for 1-2 minutes, until the liquid turns a caramel colour. add the rice and the seasonings. stir in for about 1 minute. add the chicken stock. cook at medium heat for 15 minutes. add another garlic clove. move to low heat and cook until all the chicken stock is absorbed (make sure you stir a lot, or else the rice could stick to the pan)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: gently cook the onion in the vinegars for 5 minutes. add the mangoes, pineapple with juice, ginger, spices and lime juice and cook until soft - about 45-60 minutes. add the sultanas and salt and cook for a further 15 minutes. add the sugar and cook until reduced and the mixture has a jam-like consistency. add almonds and stir. spoon into hot sterilised jars and seal down. allow jars to cool before labeling. store 6-8 weeks before using.","target":"cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. drain off the excess fat. stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. stir in the remaining ingredients except the bananas and rice and heat to boiling. reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. stir in the bananas then recover and cook over low heat for 5 minutes. serve over the rice. if you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. note: you can substitute 1 13 1\/2 oz can of pineapple chunks, that has been drained, for the sliced bananas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir the meat and onion in a dutch oven until the meat is brown. drain off the excess fat. stir in the undrained tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. to cook the dutch oven: heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (a small amount of water can be added if necessary.) garnish with the chopped peanuts just before serving. to cook in the oven: turn the mixture into an ungreased 3-quart casserole. cover and bake at 350 degrees f., stirring occasionally, until the rice is tender, about 45 to 55 minutes. garnish with the chopped peanuts just before serving.","target":"brown meat and onions in oil. stir in salt, pepper, curry powder and turmeric and cook for about 3 minutes. add jam, vinegar, sugar, tomato and water and simmer for 1 hour. add potatoes and carrots and cook 30 minute. add frozen peas and warm through. adjust seasoning and serve with rice and mrs. balls peach chutney."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir the meat and onion in a dutch oven until the meat is brown. drain off the excess fat. stir in the undrained tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. to cook the dutch oven: heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (a small amount of water can be added if necessary.) garnish with the chopped peanuts just before serving. to cook in the oven: turn the mixture into an ungreased 3-quart casserole. cover and bake at 350 degrees f., stirring occasionally, until the rice is tender, about 45 to 55 minutes. garnish with the chopped peanuts just before serving.","target":"in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes. drain off fat. transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute. stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes. add peas, half of the coriander and the mint, heat through. sprinkle with remaining coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oven to 350 degrees f. mix the meat, onion soup mix, milk and egg together. shape the mixture firmly into a loaf shape, in a 13 x 9 x 2-inch baking pan. mix the remaining ingredients together and spoon onto the loaf. bake, uncovered, for about an hour. when done, remove the loaf to a plate and let stand for 10 minutes before slicing. serve on a heated platter.","target":"these were the instructions lol \" for 50 cent meat take 2\/3 beef and 1\/3 pork ground. beat the eggs chop onion fine. use 2 rounding cups cracker crumbs ( i added milk to cracker crumbs you dont need salt cause soda crackers had enough ). salt and pepper to taste \". mix all together put in oven and bake (bake for 45 minutes at 375 it may take longer for bigger loaf .)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 400 degrees f. in a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. do not beat. stir in the eggs, one at a time, beating well after each addition. add the cinnamon, lemon rind, flour, and salt; blend well. butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. the knife should come out clean. cool the cake to room temperature, then sprinkle with confectioners' sugar.","target":"preheat oven to 350. generously butter a spring form pan. grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs. beat cheese. add sugar. beat until light and feathery. add the eggs, one at a time and beat well after each one. beat in vanilla and sour cream. pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired. bake for 1 hour (center should be firm). when cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed. remove and let stand until cool. refrigerate. top with fruit if desired. remove sides of pan before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"scoop blueberry jam into microwave safe bowl. add cinnamon. microwave on high for two minutes (until quite runny) fold in fresh blueberries and pour mixture into cooked pie shell. allow to set in fridge for and hour and eat with whip cream or french vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"in 2-quart saucepan mix milk, yolks, 1\/4 cup of sugar, and 2 tablespoons of corn starch. cook over medium heat until mixture boils and thickens stirring constantly. transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours. meanwhile in 3 quart-saucepan stir 1 cup of berries with 2\/3 cup of sugar, 3 tablespoons corn starch and one cup of water. heat to boiling over high heat. cook 2 minutes to thicken stirring constantly. remove from heat and stir in lemon juice and remaining butter. cool slightly and fold in remaining berries. spread chilled custard into pie shell. top with berry mixture and refrigerate for 3 hours until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"in a 2-qt saucepan, mix milk, yolks, 1\/4 c sugar, and 2 t cornstarch; cook over medium heat until mixture boils and thickens, stirring. stir in vanilla and 1 t butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours. meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2\/3 c sugar, 3 t cornstarch and 1 c water; heat to boiling over high heat and cook 2 minutes to thicken, stirring. stir in lemon juice and 1 t butter; cool and stir in remaining berries. spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"in a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water. cook over low until thickened. add the remaining 3 cups of blueberries and margarine. stir until combined. pour into pie shell and cool until no longer hot. serve and enjoy! *preparation and cooking times are estimated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"heat oven to 425. prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan. in large bowl, combine all filling ingredients; mix well. set aside. lightly spoon flour into measuring cup; level off. in medium bowl, combine all topping ingredients; mix with fork until crumbly. spoon fruit into crust-lined pan. spoon topping evenly over fruit. bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. cover entire pie loosely with foil after 20 minutes to prevent excessive browning. cool 2 hours. serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"bring 1 cup blueberries and water to a boil. boil gently for 4 minutes, add butter. stir in sugar, cornstarch and salt. cook slowly, stirring, until thick and clear. remove from heat, add lemon juice. pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine. pour mixture into pie shell. serve chilled, or at room temperature with a dollop of sweetened whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"place blueberries into a large mixing bowl. squeeze lemon juice (1 lemon) over the berries. pour 1 1\/2 cups sugar over the blueberries and mix slightly. add ½ cup of flour (mix lightly). sprinkle salt over the berries. fit pie crust in a 9-inch pie plate. pour berry mixture into pastry shell, and dot with butter. fit the other ½ pie crust over filling, seal and trim off any overhang. cut slits in top of crust. brush top of pastry with beaten eggs (be generous). sprinkle unbaked pie with 2 teaspoons sugar (raw). bake at 400°f for 35 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"use 2 cups blueberries to line the bottom of the pie shell. put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. cook over medium heat, stirring regularly until thickened. (if the sauce looks too thick, add up to 1\/4 cup water - it really depends on the juiciness of the berries). remove from heat and allow to cool. carefully pour sauce over the berries in the pie shell. chill until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. in a large bowl,stir together sugar,cornstarch and salt. add apples,blueberries and lemon juice;toss to coat the fruit. turn into pastry lined 9\" pie plate. dot with margarine. add top crust; seal and flute edge. pierce top crust evenly with a fork to allow steam to escape. bake in oven until crust is browned and filling is bubbly.","target":"heat the blueberries in a saucepan over medium heat until they begin to boil. simmer gently for 10 minutes. add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. mix the cornstarch with the water, and pour mixture into the blueberries while stirring. cook, stirring, until mixture becomes clear and thick. continue to cook for 1 minute. remove from heat and cool. spoon mixture into the pie crust and refrigerate for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate apples and spread evenly in bottom of pie shell. in separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple. sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes. beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff. spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.","target":"preheat oven to 400°. in saucepan combine sugar and cornstarch. combine egg yolks, orange juice and water; stir gradually into sugar\/cornstarch mixture in the pan. cook stirring constantly over medium heat until mixture thickens and boils. boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel. immediately pour into pre-baked pie shell. cover completely with meringue-carefully sealing to the edges. bake about 10 minutes or until meringue browns lightly. cool on wire rack out of drafts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate apples and spread evenly in bottom of pie shell. in separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple. sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes. beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff. spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.","target":"combine first 4 ingredients; blend in water. bring to boiling over high heat;stirring constantly. reduce heat to medium;cook and stir 8 minutes more. remove from heat. stir small amount hot mixture into egg yolks;return to hot mixture. bring to a boil over high heat,stirring constantly. reduce heat to low;cook and stir 4 minutes longer. remove from heat. add lemon peel and butter. stir in 1\/3 cup lemon juice. cover entire surface with clear plastic wrap;cool 10 minutes. pour into cooled pastry. cool. beat egg whites with 1 teaspoon lemon juice till soft peaks form. gradually add 6 tablespoons sugar,beating till stiff peaks form and sugar is dissolved. spread over filling,sealing to edges of pastry. bake at 350 12 to 15 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"preheat oven to 375°f. fit pie crust into pie plate. in a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. pile into crust. prepare topping: in a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. sprinkle evenly over apples. bake at 375°f for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor. process until well blended. spread one-third of the sugar mixture over an unbaked pie crust. arrange apple slices, in an overlapping pattern, on top of the sugar mixture. top with the remaining sugar mixture. bake@ 400 degrees for 45-55 minutes, until crust is lightly browned. serve hot, warm, or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"sprinkle pastry with 1 tablespoon each of sugar and flour. combine the remaining sugar and flour; stir in honey and cream. pour this mixture over apples in large bowl. mix gently until slices are well coated. spoon apples into pie shell and dust with cinnamon and nutmeg; dot with butter or margarine. bake at 375 degrees for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"combine apple and cranberries in a large bowl. combine ¾ cup sugar and next 4 ingredients; add to apple mixture, tossing gently. spoon into pastry shell. combine ½ flour and next 3 ingredients; stir mixture well. cut in butter with a pastry blender or food processor until mixture is crumbly. stir in pecans. sprinkle crumb mixture over apple mixture. bake at 375 for 45 minutes. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"preheat oven to 350°f. line pie pan with bottom crust. peel and slice apples. put 1\/2 of the apple slices in prepared pie pan. sprinkle apple slices with 1\/2 cup sugar, a little nutmeg and cinnamon. add rest of apples and top with rest of sugar (1\/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces. sprinkle with lemon juice. cover with top crust. crimp edges together with fork. sprinkle top with sugar and cut steam vents in top crust. put pie on baking sheet in case of spill-overs. bake for 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"mix the sliced apples with the sugar, flour and spices and set alside. prepare your pie crust, dividing in two. placing 1\/2 of rolled pie crust in bottom of pan. place your sliced apple mix into the prepared pie pan. cover your apple mixture with the other half of pie crust. bake for 45 minutes. i put foil over the edges for about 1\/2 hour to keep the crust edges from burning."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"in a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch. bring to a boil over medium heat. boil for 2 minutes, stirring constantly. add the butter, stir until melted. remove from heat, cool to room temperature while oven is preheating to 425°f and prepare the pie crust in a 9-inch pan. put the cooled filling into the prepared pie crust. cover with top crust, seal the edges and cut a couple vents in the top crust. place in oven. bake at 425°f for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"peel, core and slice apples. add dry filling ingredients and toss until well coated. fill pie crust with filling. in a separate bowl, add all crumb-topping ingredients and cut together with a pastry cutter. sprinkle topping evenly over pie. the more topping the better! bake at 375 degrees f, for 60 minutes. if your pie crusts tend to burn, place foil around the edges of the pie crust for the first 40 minutes, then remove foil for the last 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"peel, core and slice apples. mix cinnamon, allspice, sugar and flour together then add apples and mix well. pour into bottom crust of pie and put the butter slices on top of apple mixture. put top crust on and crimp around the edge. make 3 small slits on top crust for steam to escape. bake in 375 degree oven for approximately 50 minutes until browned on top. let cool before slicing for the juices to thicken up. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"preheat oven to 400°. in a bowl, blend the sugar, sour cream, flour, egg, and vanilla until smooth. fold in the apples; pour filling into the pie shell. bake pie for 45 minutes (cover crust edges with foil if begin to get too brown). meanwhile, mix the topping ingredients together; set aside. remove pie from oven; sprinkle topping evenly over baked pie and bake for 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make your favorite pie crust (top and bottom). boil water, sugar and cream of tartar. add whole crackers, 1 at a time. boil 2 minutes. add remaining ingredients. cool. pour into prepared pie shell. cover with top crust. slit top for steam vents. bake at 425 degrees for 10 minutes. reduce heat to 350 degrees. continue to bake 20 to 25 minutes or until golden brown. remove from oven. cool.","target":"preheat oven to 425 degrees f (200 degrees c). melt butter in saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer. place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. pour sugar and butter liquid over the crust. pour slowly so that it does not run off. bake 15 minutes in the preheated oven. reduce the temperature to 350 f (175 c). continue baking for 35 to 45 minutes, until apples are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"preheat oven to 375°f. fit pie crust into pie plate. in a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. pile into crust. prepare topping: in a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. sprinkle evenly over apples. bake at 375°f for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor. process until well blended. spread one-third of the sugar mixture over an unbaked pie crust. arrange apple slices, in an overlapping pattern, on top of the sugar mixture. top with the remaining sugar mixture. bake@ 400 degrees for 45-55 minutes, until crust is lightly browned. serve hot, warm, or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"sprinkle pastry with 1 tablespoon each of sugar and flour. combine the remaining sugar and flour; stir in honey and cream. pour this mixture over apples in large bowl. mix gently until slices are well coated. spoon apples into pie shell and dust with cinnamon and nutmeg; dot with butter or margarine. bake at 375 degrees for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"combine apple and cranberries in a large bowl. combine ¾ cup sugar and next 4 ingredients; add to apple mixture, tossing gently. spoon into pastry shell. combine ½ flour and next 3 ingredients; stir mixture well. cut in butter with a pastry blender or food processor until mixture is crumbly. stir in pecans. sprinkle crumb mixture over apple mixture. bake at 375 for 45 minutes. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"preheat oven to 350°f. line pie pan with bottom crust. peel and slice apples. put 1\/2 of the apple slices in prepared pie pan. sprinkle apple slices with 1\/2 cup sugar, a little nutmeg and cinnamon. add rest of apples and top with rest of sugar (1\/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces. sprinkle with lemon juice. cover with top crust. crimp edges together with fork. sprinkle top with sugar and cut steam vents in top crust. put pie on baking sheet in case of spill-overs. bake for 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"mix the sliced apples with the sugar, flour and spices and set alside. prepare your pie crust, dividing in two. placing 1\/2 of rolled pie crust in bottom of pan. place your sliced apple mix into the prepared pie pan. cover your apple mixture with the other half of pie crust. bake for 45 minutes. i put foil over the edges for about 1\/2 hour to keep the crust edges from burning."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"in a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch. bring to a boil over medium heat. boil for 2 minutes, stirring constantly. add the butter, stir until melted. remove from heat, cool to room temperature while oven is preheating to 425°f and prepare the pie crust in a 9-inch pan. put the cooled filling into the prepared pie crust. cover with top crust, seal the edges and cut a couple vents in the top crust. place in oven. bake at 425°f for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"peel, core and slice apples. add dry filling ingredients and toss until well coated. fill pie crust with filling. in a separate bowl, add all crumb-topping ingredients and cut together with a pastry cutter. sprinkle topping evenly over pie. the more topping the better! bake at 375 degrees f, for 60 minutes. if your pie crusts tend to burn, place foil around the edges of the pie crust for the first 40 minutes, then remove foil for the last 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"peel, core and slice apples. mix cinnamon, allspice, sugar and flour together then add apples and mix well. pour into bottom crust of pie and put the butter slices on top of apple mixture. put top crust on and crimp around the edge. make 3 small slits on top crust for steam to escape. bake in 375 degree oven for approximately 50 minutes until browned on top. let cool before slicing for the juices to thicken up. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"preheat oven to 400°. in a bowl, blend the sugar, sour cream, flour, egg, and vanilla until smooth. fold in the apples; pour filling into the pie shell. bake pie for 45 minutes (cover crust edges with foil if begin to get too brown). meanwhile, mix the topping ingredients together; set aside. remove pie from oven; sprinkle topping evenly over baked pie and bake for 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. remove crust from oven. combine sliced apples, lemon juice, 1\/2 cup sugar, 1\/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. mix well and spoon into crust. mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. sprinkle topping mixture, evenly, over apples. bake on baking sheet, about 50 minutes. cool on wire rack. serve at room temperature.","target":"preheat oven to 425 degrees f (200 degrees c). melt butter in saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer. place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. pour sugar and butter liquid over the crust. pour slowly so that it does not run off. bake 15 minutes in the preheated oven. reduce the temperature to 350 f (175 c). continue baking for 35 to 45 minutes, until apples are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425. combine flour and salt in bowl. cut in shortening thoroughly. sprinkle in water, 1 t at a time until dough almost cleans the sides of bowl. gather dough into ball and divide into 2 flattened rounds. with floured rolling pin, roll dough 2 inches longer than inverted pie pan. fold crust into quarters and slide bottom layer onto pie pan. combine sugar, cornstarch, and spices. toss with apples, and spoon into pie crust. seal with top crust and bake for 40-45 minutes.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soak raisins in distilled water. using food processor, combine crust ingredients; press into pie pan. place all filling ingredients (including water and raisins) into food processor, and pulse until a medium coarseness is achieved. place filling into pie crust, sprinkle with coconut if desired, chill and serve.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350*. do not grease muffin tins. flaten each individual biscuit round, about 4 \" diameter. line muffin tin with biscuit. mix apples, sugar, cinnamon, cloves and salt together in bowl until well covered. portion equally in the 10 shells. crumb topping--cut in flour, brown sugar and stick margarine until nice and crumbly. portion equally on top of the apple mixture. bake at 350* for 25-30 minutes or until nicely browned.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425. bring cider to boil. cook over medium heat 25 minutes. stir apples in cider. boil 5 minutes or until apples begin to soften. remove from heat. stir in sugar, cinnamon, nutmeg and caraway seed. pour mixture into pie shell. with second pie crust cut our lattice strips. arrange lettice on top. bake 20 minutes or until pastry is browned.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 400. toss apples with lemon juice. blend the other filling ingredients. add apples and raisins. pour into unbaked pie shell. topping:. melt margarine. add oats, cinnamon, and brown sugar. sprinkle over pie mixture and slightly press down with hands. bake at 400 for 40-45 minutes or until topping is brown and apples are tender.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fill pie shell with sliced apples. remember, the apples will shrink when they cook. mix flour, sugar, and spices. sprinkle over apples. top with crust. flute edges, slit crust. sprinkle with sugar. (you can sprinkle with a few drops of water to catch sugar if needed.). bake at 400* for 45 - 50 minutes until you see the filling bubbling.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine apple cider, apple juice and cinnamon sticks in a large pot. let mixture boil until cinnamon sticks start to unroll. (about 1 hour). let the mixture completely cool and remove cinnamon sticks. add everclear. pour mixture in whatever size bottles you choose. i throw a cinnamon stick in the bottle as well. this can be serve chilled or warm.","target":"preheat oven to 350°f. line pie tin with bottom crust. combine the rest of the ingredients and place in crust. cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. bake for 35 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"preheat the oven to 350 degrees . put the pie shell on a cookie sheet and scatter the chocolate in the shell. to make the custard, mix together the eggs, sugar, cream, and vanilla . pour into the pastry shell and carefully put it in the oven . bake until the custard is nearly set in the middle, about 40 minutes . let the custard cool, then cover and chill . right before serving, peel and slice the bananas, and toss them with the orange juice and chocolate liqueur . spread the slices on the custard . whip the heavy cream, sweeten it with confectioner's sugar, and flavor with vanilla . spread the cream over the bananas, dust with . nutmeg, and chill until serving time . don't let the completed pie wait long ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"in med heavy saucepan, combine flour, sugar, yolks and half and half. cook and stir until mixture comes to a boil. boil for 1 minute. add butter and vanilla. place half the bananas in bottom of baked pie crust. pour half the filling over bananas. repeat layers. cover with wax paper and chill. whip the cream on high until stiff. beat in the sugar. pile on top of pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"in medium saucepan, combine sugar, cornstarch and salt. blend together egg yolks and milk. stir small amount of milk mixture into dry ingredients, making a smooth paste. gradually blend in remaining milk mixture. cook over medium heat, stirring constantly, until mixture thickens and boils. allow to boil for one minute. remove from heat and stir in vanilla. cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. arrange strawberries in the bottom of the pie shell, reserving about 1\/4 of them for garnish. pour half of the custard over berries. layer bananas over custard layer and top with remaining custard. cover and refrigerate for at least 3 hours. garnish with reserved berries and whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"slice bananas and sprinkle lightly with lemon juice. to make custard: in saucepan, stir sugar, cornstarch and salt. add milk and whisk until smooth. turn on heat to medium. stir constantly until mixture boils. let boil 2 minutes, remove from heat. mix 1\/8 cup of hot milk mixture into egg yolks. add another 1\/8 cup of mixture. add yolk mixture to hot milk mixture in pot and return to heat. mix well until custard bubbles, stirring constantly. remove from heat and add butter and vanilla. smear 2-3 tbsp custard over bottom of pie shell. layer sliced bananas over bottom and top with custard. refrigerate 3 hours and top with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"mix water and cornstarch until smooth. stir in eagle brand milk and egg yolks. cook until thick in saucepan or microwave. stir in 2 tablespoons butter. add vanilla. cool slightly (stirring occasionally). pour 1\/2 of filling on pie crust. place sliced bananas on filling. pour remainder of filling on the sliced bananas. preheat oven to 400°. top with meringue and brown in a preheated 400°f oven. or may top with whipped cream after chilling pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"combine milk, sugar and vanilla in heavy pot. bring to a boil over medium heat. mix cornstarch, eggs and water together. when the milk mixture comes to a boil, slowly pour cornstarch mixture into the boiling mixture. beat continously until thick. let cool for 15 minutes. layer this cream pie mixture between thinly sliced bananas in the pie crusts. put in fridge to set. (at least 1 hour) when ready to serve, put whipped cream on top. enjoy, it's awsome!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"combine sugar and corn starch. add beaten egg yolks, milk and cream and mix well. mix pawpaw pulp and mashed banana, add to egg mixture. cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). let cool. make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar. pour custard into baked pastry shell and cover with meringue. bake at 350 degrees for 12 minutes or until meringue is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"in saucepan mix 2\/3 cup sugar, 6 tablespoons corn starch, and 1\/2 teaspoon salt. stir in gradually 3 cups milk. cook over medium heat until thick; boil 1 minute. remove from the heat; gradually stir 1\/2 of mixture into 3 egg yolks, beat slightly. now blend this mixture back into the mixture in the saucepan, boil 1 minute, stirring constantly. remove from heat and blend in the butter, vanilla, and bananas. top with cream and banana for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"in a saucepan, combine the sugar, flour, and salt. add the milk gradually while stirring gently. cook over medium heat, stirring constantly, for about 2 minutes and then remove from the burner. in a separate bowl, combine the egg yolks with a few large spoonfuls of the cooked milk mixture and mix together to temper the eggs so that they won't curdle. return the egg mixture to the rest of the cooked milk mixture. cook for about 2 more minutes or until thickened. remove from burner and add vanilla and butter. slice the bananas and place into the bottom of the cooled, cooked pastry shell. pour pie mixture over bananas and top with meringue. bake @ 350* for 12-15 minutes until meringue is lightly browned. chill for 1 to 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"combine sugar, flour and salt in medium saucepan. add eggs and beat well. add milk and butter. beat well. cook slowly until thick. let boil for 1 minute. add 1\/2 tsp vanilla. when cool, pour over sliced bananas in pie crust. top with cool whip and banana slices if desired. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"in a mixing bowl, beat mashed bananas with cream cheese. add 8 oz of the cool whip. spread 1\/4 cup of mixture into each pie crust. place 1\/2 of the banana slices on top of the mixture in each crust. divide the rest of the banana mixture between the two pies. top each with the reserved cool whip. refrigerate at least 4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. cook, checking water level and adding water as necessary. stir milk occasionally and cook until it is very thick and golden brown, about 2 1\/2 hours. bake crust according to package directions. cool on a wire rack. slice 2 bananas. spread half of warm dulce de leche in crust; top with sliced bananas. spread remaining dulce de leche over bananas. chill until cold, at least 2 hours. just before serving, combine heavy cream and sour cream in a bowl. whip, using a mixer on high speed, until soft peaks form. spread over pie. slice remaining banana and use to garnish pie. cut pie into wedges and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"pre heat oven 350 spray a 9x13 inch pan with cooking spray. beat the egg whites until stiff peaks. add 3\/4 of the banana slices and beat until well mixed. add the cake mix beat for 1 more minute. spread into the prepared pan. bake for 30 mins. while cake is baking make the cream topping. with a mixer add the milk and the pudding mix and mix for 2 mins. add the fat free whipped topping to the pudding and keep mixing until well blended and the cream in a constistant color, set cream aside. let the cake cool for about 10 mins. arrange the remaining banana slices and place on the top of the cake. spread the cream mixture over the banana slices, covering the entire cake. serve warm or cover and refrigerate. yield 15 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice banana into pie shell. prepare pie filling as directed on package for pie,using 2 1\/2 cups milk. fold in 1 cup of the whipped topping and pour over banana in shell. top with remaining whipped topping;garnish with banana slices and mint,if desired.","target":"mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice. press the mixture into a pie plate and bake at 350 for 7 minutes. chill for about 20 minute while crust cools, slice bananas an strawberries into consistently sized slices. cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. brown meat in same skillet; add more shortening as necessary. remove from heat. sprinkle seasonings over meat. mix flour and beef stock; pour into skillet. heat to boiling, stirring constantly. boil 1 min. stir in burgundy. cover; simmer until meat is tender, 1 1\/2 to 2 hr. the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.","target":"in a small bowl, combine the flour, salt and ground black pepper. coat the beef cubes with this mixture. melt the butter in cast iron pot over medium high heat. (or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter). add the meat and brown well on all sides. add the onion, carrots, mushrooms, red pepper, and garlic to it. saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, and thyme. bake, covered, at 350 degrees for 2 1\/2 hours. remove cover and bake for 30 more minutes. if needed add more wine, chicken broth, or water. garnish with parsley and crumbled bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. brown meat in same skillet; add more shortening as necessary. remove from heat. sprinkle seasonings over meat. mix flour and beef stock; pour into skillet. heat to boiling, stirring constantly. boil 1 min. stir in burgundy. cover; simmer until meat is tender, 1 1\/2 to 2 hr. the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.","target":"dry meat cubes well and coat with paprika. in a large, heavy pot, heat oil and brown meat. mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat. continue to brown for 10 minutes more. in another pot, cook onions, carrots, and celery in a little of the salt-free broth or water. add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce. simmer for 2 1\/2-3 hours or until beef is tender fifteen minutes before stew is done, add sliced mushrooms (if desired) cook noodles and drain. serve a no.6 dipper of stew over 1 cup of noodles. garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. brown meat in same skillet; add more shortening as necessary. remove from heat. sprinkle seasonings over meat. mix flour and beef stock; pour into skillet. heat to boiling, stirring constantly. boil 1 min. stir in burgundy. cover; simmer until meat is tender, 1 1\/2 to 2 hr. the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.","target":"coat beef with flour. heat oil in skillet--may need to use more then called for. add beef and cook until brown, stirring often. add mushrooms, garlic and thyme. cook until mushrooms are tendered. add carrots, broth and wine. heat to a boil. cover and cook over low heat 20 minutes or until done. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. brown meat in same skillet; add more shortening as necessary. remove from heat. sprinkle seasonings over meat. mix flour and beef stock; pour into skillet. heat to boiling, stirring constantly. boil 1 min. stir in burgundy. cover; simmer until meat is tender, 1 1\/2 to 2 hr. the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.","target":"combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. add the beef and marinate for 4 hours, turning the meat occasionally. remove the meat and drain well on paper towel. strain the marinade and set aside. heat the butter in a large frying pan. add the meat and brown well on all sides. add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. cover and bring to boil. lower the heat and simmer, covered for 2 hours. saute the onions and salt pork for 10 minutes or until brown. pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. cover and then simmer for 45 minutes or until meat is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast the sliced bread, break into 2\" pieces. make a syrup of water, sugar, spices and salt. bring to a boil and simmer for 10 minutes. butter an oblong baking pan. layer bread, cheese, raisins and butter. pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. may be served warm or cold. if served warm, top with whipped cream.","target":"whisk together eggs, whipping cream, milk, salt, sugar, and vanilla. stir in bread cubes and raisins. turn into greased 9x9 inch pan. sprinkle with cinnamon. bake 350 degrees f. for about 30 minutes. serve with brown sugar sauce or lemon sauce. brown sugar sauce: in saucepan, work together flour and butter. add brown sugar. stir. gradually add boiling water. stir until smooth. boil until thick. remove from heat. stir in vanilla, serve warm. lemon sauce: combine sugar, starch, and salt. gradually add boiling water. stir until smooth. cook over low heat until thick and clear. remove from heat. add remaining ingredients. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast the sliced bread, break into 2\" pieces. make a syrup of water, sugar, spices and salt. bring to a boil and simmer for 10 minutes. butter an oblong baking pan. layer bread, cheese, raisins and butter. pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. may be served warm or cold. if served warm, top with whipped cream.","target":"preheat oven to 350°f. put raisins in a small bowl, sprinkle with rum and set aside for at least 10 minutes or overnight, if possible. lightly oil an 8 inch baking dish or coat with nonstick cooking spray. spread bread evenly in the dish. whisk eggs in a medium size mixing bowl. add milk, brown sugar, vanilla, cinnamon and nutmeg and stir until the sugar dissolves. stir in the rum soaked raisins. pour this mixture over the bread and press down gently to ensure that all bread is moistened. let stand for at least 10 minutes and up to 30 minutes pressing down occasionally. bake for 35- 40 minutes or until puffed and set in the center. serve warm with ice cream or frozen yogurt or rum sauce or custard sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast the sliced bread, break into 2\" pieces. make a syrup of water, sugar, spices and salt. bring to a boil and simmer for 10 minutes. butter an oblong baking pan. layer bread, cheese, raisins and butter. pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. may be served warm or cold. if served warm, top with whipped cream.","target":"preheat oven to 350 degrees. break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins. in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast the sliced bread, break into 2\" pieces. make a syrup of water, sugar, spices and salt. bring to a boil and simmer for 10 minutes. butter an oblong baking pan. layer bread, cheese, raisins and butter. pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. may be served warm or cold. if served warm, top with whipped cream.","target":"mix together stale bread pieces, hot milk and butter. set aside until cool. heat oven to 350. beat eggs well, add sugar and milk and stir. stir in spices if desired. mix cold bread mixture with egg mixture. pour into buttered casserole. bake 30 minutes until pudding has set and is turning golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: toast the sliced bread, break into 2\" pieces. make a syrup of water, sugar, spices and salt. bring to a boil and simmer for 10 minutes. butter an oblong baking pan. layer bread, cheese, raisins and butter. pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. may be served warm or cold. if served warm, top with whipped cream.","target":"scald the milk and add sugar, butter and salt. cool. place bread cubes and raisins in greased 1 1\/2 quart casserole dish. add eggs and vanilla to the milk. mix. pour over bread. sprinkle with nutmeg. bake at 350 degrees for one hour. serve this with christmas pudding sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt caramels with water and margarine in a saucepan over low heat. stir occasionally until smooth.combine sugar,salt and eggs. gradually add caramel sauce;mix well. stir in pecan halves and pour into pastry shell.bake at 350 degree for 40 minutes.pie filling will appear soft,but becomes firm as it cools.","target":"beat eggs till foamy -- add 1 cup sugar at a time, beating after each addition. add 1 tsp vanilla.continue beating til mixture holds soft peaks. mix cracker crumbs and 1 cup pecans. fold into meringue mixture a little at a time -- spoon mixture into an 8\" pie plate to form a shell -- pull up mixture into peaks around the edge of the plate with the back of a spoon. spread evenly -- bake in a 350* oven for 30 minutes. cool thoroughly on wire cake rack -- mix cream, 2 tbls sugar, 1 tsp vanilla and almond flavoring.gently spread cream mixture over pie and sprinkle remaining 1\/2 cup chopped pecans around edge of cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan. boil for just over 1 minute. remove from heat, stir in vanilla extract and peanut butter until all is melted. add oats. work quickly dropping by spoonfuls onto wax paper. let sit until hard. if the cookies are too dry, try boiling for less time or adding less oats. if they are too runny boil longer or add more oats."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"sift flour, cloves, cinnamon and salt into a medium sized bowl. place fruit, pecans and 1 cup of sifted dry ingredients and mix well. heat oven to 300 degrees. place butter in a large bowl and beat until creamy. add 1\/4 cup sugar at a time beating well after each addition. add eggs 1 at a time beating well after each addition. add remaining flour mixture alternating with apple juice and mixing well after each addition. combine butter mixture with fruit mixture and mix well. spoon heaping spoonfuls onto a greased cookie sheet and bake for 20-24 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"melt butter in medium saucepan on medium heat. once it has melted add the cocoa. add the sugar and stir just until dissolved. (keep on stove lower to low heat). add the peanut butter and stir til melted. stir in the vanilla. stir in the oats one cup at a time. spoon onto cookie sheet lined with foil. refrigerate 10 minutes or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"preheat oven to 325 degrees. paper-line 12 muffin cups. place one piece of cookie dough in each muffin cup. bake for 10 to 12 minutes, or until cookie has spread to edge of cup. beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. pour about 3 tablespoons cream cheese mixture over each cookie in cup. bake for additional 15 to 18 minutes, or until set. cool completely in pan on wire rack. top with pie filling. refrigerate for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"mix sugar, milk and cocoa, together, on medium heat. stir often, (i use a whisk). once the mixture starts boiling keep stirring and let boil for 2 to 3 min. then remove from heat add butter, and peanut butter, mix well add vanilla and oats stir and drop by spoonfulls on waxed paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"combine first four ingredients in a large saucepan. place over medium heat, and bring to a boil. boil for 1 minute, stirring constantly. add remaining ingredients, and blend thoroughly. drop rounded teaspoons full onto waxed paper, and let cool at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"in a 2-quart saucepan, combine sugar and milk and mix. cook on high until mixture starts to boil; reduce heat* to medium and cook for 4 minutes. remove from heat. add vanilla, butter and peanut butter, mixing well. then add the oatmeal and mix with a wooden spoon. drop by the teaspoon onto wax paper and cool. *be very careful. if you don't reduce the heat at this point, the mixture will crystalize almost instantly when you remove it from the heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"in a microwave safe bowl combine 1\/4 cup butter, 2 cups sugar, 1\/3 cup coco powder, and 1\/2 cup of milk. heat in the microwave for 1 minute. remove and stir. add the fallowing right away while mixture is still hot, 1\/2 cup peanut butter, 3 1\/2 cups quaker 1 minute oats, and 1 tsp vanilla. stir everything together really well. i like to add 1\/2 cup of coconut or 1\/2 cup pecans to mine but thats optional. drop by teaspoonful onto wax paper and let them cool for about an hour or as long as you can stay away from them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"in saucepan combine sugar, cocoa, milk and margarine. stirring constantly, bring to a full boil, and boil for 1 minute. remove from heat. stir in peanut butter until peanut butter is completely melted and add vanilla. stir in oats. quickly, drop by spoonfuls on wax paper. allow to cool. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"combine the first 4 ingredients in medium saucepan and bring to a boil. boil for two minutes, then remove from heat. add the peanut butter and stir well. add vanilla and oatmeal, mix well until oats are well coated. drop by spoonfuls onto waxed paper. let cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"bring 1st 4 ingredients (butter, milk, cocoa, sugar) to a boil. boil 1 minute. remove from heat. add remaining ingredients (peanut butter, oatmeal, vanilla). drop by spoonfuls onto cookie sheet or spread in a baking dish to cool. cut into squares (if baking dish used) and store cookies in an air-tight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"place choc chips, peanut butter, vanilla extract and oats in a mixing bowl. place butter, sugar, and milk in a sauce pan. bring to a rolling bowl for 1 minute. pour hot mixture in the dry mixture. stir well. spoon batter onto wax paper. let cool. i like to stick my cookies in the refrigerater until they harden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"place wax paper on counter. combine the quick oats and peanut butter in a small bowl; set aside. on medium heat, combine sugar, butter, milk, and cocoa in a sauce pan. bring to boil stirring occasionally. boil for 2 minutes and take off heat. pour quick outs mixture into pan and mix together. take a 1\/4 measuring cup and make drops onto wax paper. let cool completely and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"combine first 4 ingredients in 3 qt saucepan. bring to a boil for 1 minute over medium high heat. remove from heat and stir in peanut butter. fold in the oats and vanilla until completely mixed. drop well rounded tablespoons of dough onto wax paper. cool for 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"1. in a medium saucepan, over medium heat, combine the sugar, cocoa powder, milk, and margerine. bring to a boil stirring occasionally, boil approximately 1 minute. 2. remove from heat, stir in vanilla, salt, peanut butter, and oats. 3. drop spoonfuls onto wax paper. allow to cool for 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. in a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. put 1 cup of the mixture aside for topping. press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. in another bowl combine sugar and cream cheese, mixing until smooth. thoroughly beat in egg, milk, lemon juice and vanilla. spread over the baked crust and sprinkle with remaining brown sugar mixture. bake for 25 minutes. let cool, then chill for at least 1 hour. cut into 16 squares; serve.","target":"combine the butter, egg yolks and sugar in a large saucepan. stir on medium flame until the butter melts. add the dates and continue cooking and stirring for about 5 minutes. (note: the dough will be difficult to stir, but do your best). remove from heat. stir in the vanilla essence, salt, puffed rice and pecans. roll the dough into bite-sized balls (about 1 inch in diameter). roll the balls in the shredded coconut to coat with the same. serve with a smile and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. in large mixer bowl,combine cream cheese and sugar;beat well. blend in cocoa,scraping sides of bowl and beaters frequently. add eggs and vanilla;blend well. blend in whipping cream. pour into crust. bake 35 to 40 minutes. (center will be soft but will set upon cooling.). cool to room temperature. cover and chill several hours or overnight. garnish with cherry pie filling.","target":"note: for the unflavored gelatine, i'm not sure of the exact measurement of the individual packets that come in a box. just use 1 of the packets. combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. in small saucepan, sprinkle gelatine over water; let stand 1 minute. over low heat, stir until gelatine dissolves; set aside. in large mixer bowl, beat cheese and chocolate until fluffy. gradually beat in sweetened condensed milk and vanilla until smooth. stir in gelatine mixture. fold in whipped cream. pour into prepared pan. chill 3 hours or until set. just before serving, remove side of springform pan. garnish as desired. refrigerate leftovers. this can be made the day before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. in large mixer bowl,combine cream cheese and sugar;beat well. blend in cocoa,scraping sides of bowl and beaters frequently. add eggs and vanilla;blend well. blend in whipping cream. pour into crust. bake 35 to 40 minutes. (center will be soft but will set upon cooling.). cool to room temperature. cover and chill several hours or overnight. garnish with cherry pie filling.","target":"crust. mix melted crumbs and butter. press on bottom of springform pan. wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim. cake. preheat oven to 300 degrees. beat cream cheese until fluffy. add condensed milk and beat until smooth. add chocolate, eggs and vanilla and mix well. pour batter into prepared pan. place cake in large roasting pan. add enough hot water to roasting pan to come halfway up sides of cake pan. bake cake until center no longer moves when pan is gently shaken, about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. in large mixer bowl,combine cream cheese and sugar;beat well. blend in cocoa,scraping sides of bowl and beaters frequently. add eggs and vanilla;blend well. blend in whipping cream. pour into crust. bake 35 to 40 minutes. (center will be soft but will set upon cooling.). cool to room temperature. cover and chill several hours or overnight. garnish with cherry pie filling.","target":"preheat oven to 450ºf. peel apples and cut them thin. add lemon juice and mix well. add the rest of the ingredients and stir gently until well blended. place a pie crust in a greased-floured pie plate. add the apple mixture and place another crust on top. brush a little milk and make a few small incisions to let the steam escape. place a pie crust shield or foil to protect the crust. transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. about 10 minutes before then end, remove the pie crust shield. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a microwave, melt chocolate; cool for 10 minutes. combine the flour, baking soda, and salt; set aside. in a mixing bowl, beat the egg and sugar. beat in the water and oil. stir in the melted chocolate and dry ingredients; mix until blended. pour into a greased 8 inch square baking pan. sprinkle with chocolate chips. bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack!","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large saucepan melt margarine and choclate over low heat, stirring constantly until smooth. remove from heat, cool slightly add flour, walnuts, baking powder,salt, sugar and eggs, add chocolate to mixture. cover dough with plastic wrap and refrigerate 1 hour for easier handling. heat oven to 300 degrees, shape dough into 1 inch balls, roll balls into powdered sugar, coating heavily, place 2 inches apart on greased baking sheet, bake for 13-18 minutes. remove from cookie sheet to cool.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the chocolate in a heat resistant bowl over gently simmering water. blend in the cream and butter. remove from the heat. beat until cooled and slightly thickened. whisk in the egg yolks and grand marnier. beat the egg whites until stiff. fold into the chocolate mixture along with the fruit and nuts. spoon into serving dishes, and refrigerate covered until required. serve with almond bread and\/or fresh fruit.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 325*; grease and flour bundt or tube pan. sift flour, cocoa, salt and baking powder together. beat shortening and butter together. slowly add sugar and beat until light and fluffy. add eggs, one at a time, beating well after each addition. add flour mix and milk alternately to creamed mixture, beginning and ending with flour. add vanilla, mix well. pour into pan, place on center rack and bake 1-1\/2 to 2 hours. check with wooden pick after 1-1\/2 hours to see if it needs more time.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: combine flour, nuts and margarine; press into a 13x9 inch pan; bake at 350°f for 30 minutes. filling: combine cream cheese, powdered sugar, vanilla and cool whip; spread carefully over cooled crust; spread pudding over filling; spread remaining 1\/2 tub cool whip over pudding; sprinkle with chopped nuts. chill several hours before serving.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crush cookies, putting aside 1\/4 bag. mix cookies with margarine, press into deep 9 inch pie pan. heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. beat sugar into cream cheese, add remaining milk and chocolate mixture and beat until smooth. fold in coolwhip gently, blending until smooth. spoon into crust. put protective cover over pie. freeze until firm, about 4 hours. top with reserved 1\/4 bag of crushed cookies. let stand at room temperature for about 1 hour before serving. store any leftover pie in refrigerator or freezer.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate and butter over low heat. add egg and beat well. in separate bowl, mix the sugar, nuts, and marshmallows. add chocolate mixture to nut mixture and mix well. sprinkle sheet of waxed paper with coconut. put chocolate mixture onto waxed paper and shape into roll. twist ends of waxed paper to seal. wrap in additional sheet of waxed paper if desired (should look like a big taffy roll!). place in freezer and keep there until ready to slice.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour the boiling water over tea bag in a small saucepan. cover and let stand 3 to 5 min. remove tea bag. stir in sugar and cocoa powder. cook and stir over medium heat just till mixture comes to boiling. stir in milk, vanilla, nutmeg, and cinnamon. heat through. do not boil. pour into cups. top each serving with a dollop of whipped cream.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375ºf. heavily grease 12 non-stick muffin cups or 6 non-stick popover pans. in a medium bowl, whisk or beat together eggs, milk, and butter. add flour, shaved chocolate, and salt and beat until smooth. divide batter between the 12 cups, filling each about 3\/4 full. bake for 45 to 50 minutes or until puffed and crispy on top. remove from oven and serve as soon as possible. if you like, garnish with chocolate curls and strawberries.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 170 degrees c. grease and flour a 10 inch bundt pan. in a mixing bowl, mix together the flour, cocoa powder, salt and baking powder. keep aside. now cream together the butter and sugar in a large bowl until light and fluffy. beat in the eggs, one at a time, until light and fluffy. stir in the essence. add in the flour mixture alternating with the dissolved coffee and buttermilk. pour the mixture into the greased pan. bake in a preheated oven for 50-60 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean. allow it to cool in the pan for 20 minutes. turn out onto a wire rack. cool completely. slice and serve.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in iron skillet. you can use a heavy sauce pot. that is what i use. stir in cocoa, flour, sugar, salt to mixture. add well-beaten egg yolks and milk. cook on low heat; stirring with a whisk until thick. add vanilla. pour into 9\" baked pie shell. top with whipped cream. store in the refrigerator.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. melt 1\/2 stick of the butter in a small saucepan. remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well. spread the mixture in the bottom of a 9 inch round cake pan. set aside. stir together the flour, sugar, baking powder and salt in a mixing bowl. add the remaining 1\/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth. pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top. serve the cake warm or cold with vanilla ice cream.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour (or use cocoa powder) two 9-inch round cake pans. cream butter,shortening, sugar, and vanilla until light and fluffy. blend in eggs. combine baking soda, baking cocoa, flour, baking powder, and salt in a bowl. add alternately with the milk to the batter. blend well. pour into prepared pans. bake at 350 degrees f for 30 to 35 minutes. cool 10 minutes and remove from pans. cool completely on wire racks. frost with your favourite icing.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream together the butter and shortening. add sugar and mix well. add eggs, one at a time, beating after each addition. add vanilla. sift all dry ingredients together. add dry ingredients and milk alternately until creamy. bake in 10 inch tube pan or bundt pan. bake at 325 degrees f for 1 hour and 20 minutes. if you do not want a chocolate pound cake, just leave off the cocoa.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together flour, cocoa, and salt. cream shortening and sugar together until light and fluffy. beat in eggs, one at a time. stir in the vanilla. dissolve baking soda in the hot water. stir into the creamed mixture. add dry ingredients to creamed mixture alternately with cold water. beat well after each addition. (i make 5\"dumps\":dry- water- dry- water- dry). bake in a greased and floured 13\" x 9\" x 2\" pan for 20-25 minutes at 350f.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven to 350 degrees. set oven to second lowest position. grease an 8-inch square or round pan. in the microwave melt chocolate squares; cool 10 minutes. in a bowl combine the flour with baking soda and salt; set aside. in a mixing bowl beat egg and sugar until well combined. beat in the water and oil. stir in melted chocolate and dry ingredients; mix until blended. pour batter into greased pan then sprinkle chocolate chips over batter. bake for 32-38 minuntes or until cake tests done.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan pour boiling water over tea bags. cover and let it stand 5 minutes, discard tea bags. stir sugar and cocoa into tea, cook over medium heat and bring to boil. stir in milk, vanilla, cinnamon, nutmeg and heat through remove from heat pour into 6 warm mugs, garnish with whipped cream and add a peppermint stick as a stirrer.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: over medium heat, using a 4-quart pot, combine the sugar, corn syrup, margarine, cocoa, and salt and bring to a boil. once the mixture is well mixed, add the popped corn. cook and stir until popcorn is coated, approximately 2 minutes. cool mixture and shape into 3-inch balls.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a microwave-safe bowl, combine 2 1\/2 cups vanilla chips and the chocolate chips. microwave on high for 2 minutes; stir. microwave for 1-2 minutes; stir until smooth. immediately add marshmallows, cereal and walnuts; mix well. spread evenly on an 13-in. pizza pan that has been coated with nonstick cooking spray. arrange cherries on top; sprinkle with coconut. microwave the remaining vanilla chips on high for 1 minute. add oil and stir until smooth. drizzle over pizza. chill until firm. serve at room temperature.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat sugar, oil, eggs and vanilla for 4 minutes. sift together dry ingredients. mix dry ingredients and boiling water into egg mixture alternately, one-third at a time. pour in floured 13 by 9-inch oan. bake at 350 degrees for 40 minutes until springs back to touch.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter, water and cocoa; bring to boil. mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid. mix together milk, soda and vinegar; pour into batter. add eggs and vanilla (batter will be very runny). pour into an oblong ungreased pan 9\"x12\"x2\". cook in preheated oven on 180°c (400°f) for 30 minutes or until cake springs back when touched. when cooked remove from oven and cut into 15 squares (while still hot); leave in pan. frosting: melt butter. add milk and cocoa, then add sugar gradually; stir until shiny. pour frosting over cut cake. let stand until cool, then refrigerate-- keep in fridge.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350*f (175*c). lightly grease a 13 x 9 x 2-inch baking pan; set aside. in large mixing bowl, combine flour, sugar and cocoa; cut in butter until crumbly. press mixture firmly on bottom of prepared pan. bake 15 minutes. in medium bowl, beat sweetened condensed milk, egg and vanilla. stir in pecans. spread evenly over baked crust. bake 25 minutes or until lightly browned. cool in pan on wire rack. cut into bars. store covered in refrigerator.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crush 16 cookies in a sealable plastic bag until fine crumbs form. mix 1 1\/2 cups of the crumbs with melted butter. press firmly onto bottom and up side of 9-inch pie plate to form crust. reserve remaining crumbs. combine 1 1\/2 cups milk and pudding mix in medium bowl. stir for 2 minutes with wire whisk. gently stir in 2 cups thawed cool whip. spoon into crust. refrigerate 30 minutes or until set. top with reserved cookie crumbs.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine and chocolate. cool slightly. stir in remaining ingredients, except powdered sugar; blend well. chill dough for 30 minutes. heat oven to 300°f shape dough into 1-inch balls. roll in powdered sugar. place 2 inches apart on ungreased cookie sheet. bake for 15-18 minutes or until edges are set. remove immediately from cookie sheet.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust. sift together flour, sugar, and salt. mix milk into oil. add oil\/milk to flour mixture with fork. press into 9 in pie tin. bake at 475 deg for 7-10 minutes (or until golden brown). set aside to cool. filling. melt chocolate chips. cream butter, sugar, salt, and vanilla. beat to fluffy. add chocolate. add eggs one at a time. beat mixture well. pour into cool pie crust. cool pie in refrigerator for at least 2 hours, or until filling is firm. top pie with layer of cool whip.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan, melt chocolate chips and peanut butter. stir together until blended cool chocolate and pb mixture about 5 minutes. add marshmellows and stir until they are well coated. drop by teaspoons onto way paper covered cookie sheets. refrigerate several hours or until firm.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and sugar till light and fluffy. blend in egg and vanilla; add flour, cocoa, baking powder and salt just till blended. divide dough in half. wrap one half in plastic wrap; set aside. shape remaining dough by tablespoonfuls into 9\" long ropes. twist into pretzel shapes. lightly press into sprinkles. arrange sprinkle side up on lightly greased cookie sheet. repeat with remaining dough. bake at 350° for 15 minutes. remove to wire rack to cool completely.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. coat a 3-cup flan mold with nonstick cooking spray. whisk together eggs, splenda, cocoa, cornstarch, and almond extract until smooth. stir in milk and evaporated milk. pour mixture into mold. set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack. bake 2 hours (flan will not look completely set yet, will firm up more while cooling). let cool at room temperature for 1 hour; then refrigerate for several hours before serving. to serve, invert mold onto a plate or spoon flan out of mold.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour, baking powder and salt together , set aside. blend butter and sugar till smooth. add the egg yolks, milk and vanilla. add the flour mixture. divide the dough. set ine half aside and mix the other half with the melted chocolate chips. cover with plastic wrap and chill 20-30 minutes. roll out each into 1\/4\" in thickness. lay the 2 doughs on top of each other and roll them up like you would a jelly roll. chill for one hour. preheat oven to 400 degrees. slice cookie dough 1\/8\" thick. place on an ungreased cookie tray about 1 inch apart. bake for 5-7 minutes till golden brown.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all dry cake ingredients. add boiling water, egg and vanilla. pour into greased and floured 13x9 inch pan. bake for 45 minutes at 350 degrees. if you have a hot oven, check at 35 minutes. toothpick in center should come out clean when done. for frosting, mix dry ingredients, add water, vanilla and pb and mix well. add more 10x, pb or cocoa depending on consistency and taste. cool cake before frosting. this cake tends to lose it's top layer when frosted (it has a glossy top layer which is very moist) but if you like a heavy, dark chocolate cake, it is worth the effort. just frost gently.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small bowl, dissolve baking soda in milk, set aside. in a large bowl beat egg and sugar together until thick and pale. sift flour, cocoa, cream of tartar and salt together; fold the dry ingredients into the beaten egg mixture alternating with adding the milk\/baking soda mixture; last, fold in the melted butter just till combined. heat greased frying pan and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface; flip the pikelets to cook on the other side for 1 minute or until golden brown.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt chocolate in pan. add sugar, milk, water and butter. add salt to taste. boil to soft ball stage and remove from heat. stir until creamy. add vanilla and popped popcorn. pour into buttered shallow pan. cool to room temperature. cut into squares when set.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 180°c\/350°f and grease a deep 2.5 lt oven proof dish. put all the sauce ingredients in a pan and boil for 5 minutes - set aside. whisk eggs and milk in a bowl, sift dry ingredients into another bowl. in a third bowl (i know) beat the butter and sugar together. slowly add the egg mix and the dry mix alternating each time. beat everything together add more milk if you feel you need to. pour the cake mix into the tin and top with the sauce. cover and bake for 40 minutes testing until a skewer comes out cleanly.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat over to 325 degrees. cream together butter, shortening, and vanilla. add sugar and eggs to the mixture. sift dry ingredients together and add to creamed mixture alternately with milk. pour into a greased and floured tube pan. bake for 1 hour 20 minutes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour milk into medium bowl. add dry pudding mixes. beat with wire whisk 2 minute or until well blended. (mixture will be thick.). spread 1-1\/2 cups of the pudding onto bottom of crust. gently stir half of the whipped topping into remaining pudding. spread over pudding layer in crust; top with the remaining whipped topping. refrigerate 3 hours or until set. store leftover pie in refrigerator.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix dry ingredients. add softened butter and butter-milk; beat for one minute. add eggs and vanilla. stir soda and cocoa into boiling water, mix, and then beat into cake mixture. bake in greased and floured layer pan or 9x13 inch cake pan at 350°f for 30-35 minutes or until done.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix flour, cocoa, baking powder and salt in one bowl. in another bowl, beat butter until fluffy, gradually adding in the sugar. beat in eggs, one at a time. alternate between adding in the flour mixture and the milk, beginning with the flour. blend in the grated chocolate and vanilla extract. pour into greased and floured tube pan. bake in preheated 350 degrees for 1 hour and 15 minutes, or until cake tests done. cool cake in pan for 10 minutes, inverting the pan onto a rack (or a glass coke bottle). before serving, dust with confectioner's sugar. can garnish with berries and mint sprigs.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place water and mints into pot or sauce pan and bring to boil on medium high heat. reduce heat by 1\/4 and add milk. stir slowly every now and then (you reduce the heat so the milk will not burn). when milk\/water is almost to boil again, turn off heat. this should ensure the added milk is hot enough and the mints are all melted. pour into coffee cup\/s and add tea bags. let tea bags steep for as long as desired. remove tea bags and add sugar. add 4 teaspoons of ovaltine; stir. enjoy ! cation: chocolate tea will be hot.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease two 9 inch cake pans. pre heat oven to 350. mix flour, sugar, cocoa powder, baking soda and baking powder. add the milk, vegetable oil,2 eggs, vanilla, and boiling water. beat for 2 minutes. pour evenly into the two pans. bake for about 30 minutes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the shortening and chocolate in a bowl over hot water; cool slightly. take off heat and using an electric mixer, blend in the sugar. beat in eggs--one at a time beating for 1 minute after each addition. add the vanilla. add the flour, powder, and salt and mix well. chill for 15 minutes as the dough will be very soft. put the confectioners sugar in a shallow bowl so you can put the rolled balls in it. roll dough into balls the size of a walnut and roll in the confectioners sugar. bake in a 300 degree oven for 12-15 minutes. should be soft to touch in oven; should be chewy when done.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350°f (175°c). butter and parchment line two 8x2-inch (20x5-cm) baking pans. measure all ingredients (except the chocolate) into a large mixer bowl. blend for 30 seconds on low speed, scraping bowl constantly. blend in the melted chocolate and beat 3 minutes on high speed, scraping the bowl. spoon into the pans and level them well with an offset spatula. bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter and chocolate together carefully in microwave. beat eggs and sugar together, add flour and mix well. add chocolate and butter and stir to mix. pour into 4 greased ramekins. cook 210c for 10 minutes. to serve, break top of pudding and add large dollop of thick cream.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350ºf. grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. set aside. in large mixing bowl cream butter flavor crisco, sugar, eggs, and vanilla until light and fluffy. add buttermilk. flour, cocoa and salt. beat until blended, scraping bowl frequently. beat at medium speed for 2 minutes, scraping bowl occasionally. pour into prepared pan(s). bake at 350ºf, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean. for layers, cool on wire rack for 15 minutes and remove from pans to cool completely. frost as desired.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. have ready a 13 x 9-in. baking pan. put all dry ingredients into the ungreased pan. stir with a whisk until blended. with a wooden spoon, make 3 \"wells\" in the mixture. pour oil into one well, vinegar in another, and the vanilla in the third. pour 2 cups of lukewarm water over the entire thing. stir until blended, scaping the sides, corners and bottom of the pan. use a paper towel to wipe excess batter from the sides of the pan. bake 30 minutes, or until a toothpick inserted in the center comes out clean. remove from the oven to a wire rack and sprinkle chocolate chips over cake. let stand 5 minutes until soft, then spread in decorative swirls. let cool completely. enjoy!","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 deg. lightly grease a 12 or 14 inch pizza pan. in a small bowl, combine flour, baking soda and salt; set aside. in a large bowl, beat butter, sugar and brown sugar until creamy. beat in egg and vanilla. gradually beat in flour mixture and mix thoroughly. stir in 1 cup chocolate chips. spread dough onto prepared pan and bake 20-24 minute or until lightly browned. remove from oven and immediately sprinkle remaining chocolate chips over warm crust and drop peanut butter by spoonfuls onto morsels. let stand 5 minute or until morsels become shiny and soft. gently spread chocolate and peanut butter evenly over crust. decorate pizza with chopped candy bars.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. mix until smooth, batter will be thin. pour into prepared pan. bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. mix shortening and butter until blended. gradually add sugar, until completely blended. add eggs, one at a time, mixing well after each egg. sift dry ingredients together. alternately add dry ingredients and milk to shortening mixture, starting and ending with dry ingredients. mixing until just blended after each addition. stir in vanilla. pour into greased and floured 10-inch tube or bundt pan (i use a bundt pan). bake for 1 hour and 15 minutes or until a knife inserted comes out clean. cool for 10-15 minutes in pan then remove and cool completely on wire rack. lightly sprinkle powdered sugar on top or you could drizzle a chocolate galze over it.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: semi melt the butter and place in a bowl with the sugar and stir until combined then add the 3 eggs one at a time. after all is combined add the vanilla essence and stir again until combined. sift the plain flour,baking powder and the coco powder together. pour in the wet mixture and stir through, add the milk gradually until it looks like a fluffy mousse. spray the bottom of a dish with spray and cook and scoop in, even it out then put in the oven for 30 mins at 180°c. its ready when a skewer comes out clean. serve with a chocolate sauce or a some cream.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. mix well. add the eggs, milk, water oil, and vanilla. whisk together, or process 8-10 seconds, or until smooth and blended. using the rubber spatula, mix in the chocolate chips. spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat. drop the batter, using a scant 1\/4 cup for each pancake, into the frying pan. cook for 2-3 minutes, or until bubbles appear on the top. turn pancakes with a rubber spatula and lightly brown for 2-3 minutes. repeat with remaining batter. because chocolate chips tend to sink to the bottom of the batter stir often. serve pancakes warm with berries or yogurt.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter. mix choco bake into melted butter. stir in remaining ingredients, except the powdered sugar. chill dough for 30-45 minutes. shape dough into balls, then roll generously in powdered sugar. place cookies 2 inches apart on cookie sheet. bake at 350°f for 10 minutes, or until edges are set. remove from cookie sheet and let cool on flat surface.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 3 ingredients in large bowl, and using electric mixer, carefully beat until moist and well blended. gently stir in cool whip, mixing completely. in another large bowl, combine milk and pudding mix, and with whisk or electric mixer, beat until well blended. add chocolate pudding mixture to cream cheese mixture and beat or stir together until well blended. cover and refrigerate. serve cold.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mash together flour and butter. stir in the pecans. spread in a 9x13 pan and bake at 350 for 15 minutes. let the pie crust cool. mix together powdered sugar and cream cheese. spread on the cooled crust. mix the pudding mix according to directions and put on top of the cream cheese. spread cool whip on the pudding mix. sprinkle with chopped pecans. cool for 3 to 4 hours in fridge.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine tea, cardamom, cloves, cinnamon, allspice, cocoa powder, sugar and 1 1\/2 cups of cold water in a saucepan. bring to the boil over medium-high heat. reduce heat to medium-low. simmer, stirring, for 5 minutes or until aromatic. add milk. simmer, stirring occasionally, for 5 minutes or until hot. strain into 2 heatproof glasses or cups. serve.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix everything in a blender. spray a pan with non-stick cooking spray and place over medium heat. pour the entire mixture in the pan, cover and cook for 4-5 minutes. turn the pancake over and cook another 2 minutes or until the inside is fully cooked.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream flour and butter and sugar. mix eggs seperatley then add to the mix and stir. add half a tablespoon of cocoa powder and stir. spilt between two lined\/greased cake tins. cook on 190 degrees for about 20mins (keep an eye to ensure burning doesn't occur.). insert a knife near the edge and ensure it comes out clean before removing from the oven. leave to stand for a few minutes then put on a wire rack. cream butter and icing sugar in a bowl. add two tsp of cocoa powder and if desried add melted chocolate. spread jam on one of the cakes, then spread a layer of the filling.sandwich the sponges. spread the remaining layer on the the top and sprinkle choco flakes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. prepare bundt pan. sprinkle soda on prunes. pour boiling water over and allow to cool. cream butter and sugar in food processor. add eggs. add prune mixture and process for 15 seconds. gradually add flour sifted with cocoa. mix until blended with on\/off motion. pour into pan. bake 45-55 minutes. when cool, turn out. sprinkle with powdered sugar.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375*. grease 8\" inch round cake pan, and cut 8\" parchment or wax paper round to fit inside, grease the top of the paper. microwave chocolate and butter on high one minute at a time until melted. whisk until smooth, then add vanilla, and set aside to cool for a few minutes. add eggs, one at a time and beat well. add splenda, incorporating until melted inches sift in cocoa powder and mix lightly. pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges. cool on rack for 5 minutes. loosen cake around the edges with a knife and invert on serving plate. cool completely before serving. can top with powdered splenda or whipped cream.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: get the two eggs, crack them in a bowl and whisk them until they are all mixed. add milk and melted butter\/vegetable oil with eggs. whisk away. in a separate large bowl, put in flour, salt, sugar, baking powder and cocoa. mix thoroughly. gradually add in the liquid mixture while mixing. get a frying pan, (use whatever nonstick formula you use, in my case i used olive oil). heat low to medium, don't heat it so much. this is according to your judgment: slowly pour in batter using a big spoon or whatever you use. when top starts to bubble up, flip.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a pot. measure syrup and mix with the butter. put eggs, milk and sugar in a large bowl and beat well with an egg beater. sift the flour, cocoa baking powder and soda into the bowl. beat to mix. add the melted butter and syrup and beat again. pour into the tin. a 23 cm round cake tin. bake the cake for 40 minutes at 180° in a preheated oven,or until a skewer poked into the centre comes out clean. ( when i bake it i need it to be in the oven for about 1 hour). cool cake on rack. if you like cut cake in half, fill with whipped cream. for icing, warm the butter, cocoa and water together until butter melts. take off heat. sift in icing sugar. mix until smooth. spread on cake.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f butter two 8\" cake pans, and dust with cocoa powder. sift together cake flour, sugar, baking powder, baking soda and salt. mix in shortening with electric mixer at low speed. add 2\/3 c milk. when incorporated, turn up speed to medium and add remaining 1\/3 c milk. add eggs one at a time, beating well after each addition. add vanilla and melted chocolate and fold in until fully mixed. divide batter between the two pans. bake in preheated oven 25-35 minutes or until a toothpick inserted into one cake comes out clean. cool 10 minutes in pans, then turn out onto cooling racks until fully cooled. fill and frost with your favorite frosting.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: oil and flour two 8\" layer cake pans (if including the eggs) or one 8\"x10\". preheat oven to 350°f. shift together the first 5 ingredients in to a mixing bowl. if using eggs beat together until evenly yellow and reduce water by 2 tablespoons beat together with water and vanilla. measure out oil and pour it and the water mixture together onto the flour. beat until flour lumps are gone. pour vinegar all at once onto mixture and gently fold in evenly - do not beat. this part is best done by hand. pour into pans. bake at 350f for 10 minutes then reduce to 325f for 20 minutes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together popcorn, peanuts, and rice krispies. heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave). pour over dry mixture and stir. flatten mix on cookie sheet (cover cookie sheet with wax paper first). let cool (can refriegerate to cool faster). break into pieces and store in air tight container.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and butter add eggs add milk sift dry ingredients together into creamed mixture make paste with cocoa and boiling water ( i just dumped into creamed mixture add to mixture put in oblong 9 x 13 pan bake 325 degrees for 30 minutes.it said 40 minutes and my oven is wonky check.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat butter and margarine till creamy. add in the eggs one at a time, beat well after each addition. sift flour and bicarbonate of soda. add to the egg mixture alternate with the mixture of cocoa. mix well until all incorporated. pour the mixture in the in the 8 x 8in square baking tin, that have been greased and top with baking paper. bake in the oven of 170degrees celcius for 50 minutes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix well the sugar, eggs and butter. add milk and mix more. add the flour and mix it until it is uniform add the chocolate, the baking powder and the vanilla and mix it for awhile. pour the cake batter into greased 13 x 9 cake pans. bake for 30 minutes in 350-degree oven.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a saucepan, heat coconut milk and salt over medium heat. raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick. whisk in agave, yacon, stevia and vanilla. remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted. chill for 10 minutes, then pour into cooled pie crust. refrigerate for 1-2 hours, until firm. serve.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: mix together wafer crumbs, nuts and butter. press into a 9\" springform. filling: with a mixer, beat butter until smooth. beat in brown sugar and beat for 3 minutes. add melted semi sweet chocolate, coffee powder, then eggs, one at a time, beating for 3 - 4 minutes after each addition. add brandy. spoon into crust and chill. freeze at this point. topping: whip cream until light, beat in icing sugar and vanilla, 1 t coffee liqueur or rum (optional). decorate the pie with the topping. sprinkle with grated chocolate or chocolate curls. chill for 3 - 4 hours or freeze. if frozen, leave the pie for 1 day in the fridge.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, sugar and cocoa; cut into butter until crumbly. press firmly onto bottom of 13x9-inch baking pan. bake in preheated 350f oven 15 minutes. combine eagle brand, egg and vanilla; mix well, stir in nuts. spread evenly over crust. bake 25 minutes or until lightly browned. cool, cut into bars. store covered in refrigerator.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat your oven to 350 degrees fahrenheit. combine all your dry ingredients in a bowl except your chocolate chips and slowly mix in your wet ingredients. pour into a greased circular pan or 9 by 13 inch rectangular pan. add your chocolate chips on top, and softly push into the batter making sure not to let them touch the bottom or sides of the pan, since they easily stick. bake for around 30 minutes, add more time if needed.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in small saucepan and beat until of even consistency. add chocolate chips and heat on the range, beating and scraping the sides and bottom of pan constantly until thick. remove from heat, spread in a shallow dish and chill well, about 2 hours. serve cold.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450 degrees. beat egg yolks, add in milk and melted butter. to milk mixture add sugar, flour, cocoa powder, and salt. in medium saucepan cook over low heat until thick. add vanilla and mix. pour into cooked pie shell and set aside. beat egg whites with 3 tbs sugar to stiff peaks. spread over pie and bake until golden brown.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 300 degrees. melt butter and chocolate in sauce pan over low heat. pour into mixing bowl. add sugar and mix. add eggs one at a time. mixing after each one. sift remaining dry ingredients and add. chill atleast 1 hour. use smallest (#20 i think) ice cream scoop and drop each one into powdered sugar. roll into balls and place on ungreased or parchment covered cookie sheet atleast 1 inch apart. press lightly with a fork. bake 9-11 minutes and cool on wire rack. cookie will still be plyable until it cools.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: into a large mixing bowl sift together the first 4 ingredients. cut cold butter into small pieces. using a pastry blender mix in butter until mixture is crumbly. make a well in center. stir together the egg yolks and vanilla extract. using a fork blend the egg yolk mixture into the flour mixture until moist crumbs are formed. turn dough out onto a cool work surface and knead until smooth, no longer than 2 minutes. form into a disk then wrap in plastic. chill at least 30 minutes or overnight. you can freeze this dough up to 1 month. makes 1 9-inch pie crust.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. combine the first 6 ingedients in a large bowl or mixer - mix well. 2. combine wet ingredients together and mix well. 3. add wet ingredients to dry and mix well. 4. grease a 10\" spring form pan add cake mix and bake at 350 for approx 35 to 40 minutes - test doness with a toothpick in the middle.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cream cheese, margarine, powdered sugar, baking chocolate and vanilla in a bowl. take out 3 cups for icing and set aside; to the rest add the remaining ingredients. pour batter into 3 floured 9\" cake pans. bake at 350 f for 30 to 35 minutes. when layers are cooled spread with reserved icing, stacking each layer as it's iced.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre heat oven to 375f, gas 5, 190°c. using a tablespoon of the butter, grease a medium size pie or souffle dish. set aside. sift the flour, salt and baking powder into a medium size mixing bowl. with your fingertips rub the remaining butter into the mixture till it resembles fine breadcrumbs. stir in the sugar and cocoa. with a wooden spoon beat in the eggs and milk and continue beating until mixture is smooth and of a dropping consistency. add the vanilla essence and mix inches. pour the mixture into the greased dish and bake just above the centre of the oven for 30-40 minutes or until a skewer inserted in the centre comes out clean. serve warm with chocolate sauce or custard.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for crust:. in a bowl, mix flour, sugar and salt. cut in butter until mixture resembles coarse crumbs. press firmly onto the bottom and sides of a 9 in pie plate. bake at 350 for 15-20 minutes until golden brown. cool completely. for pie filling:. in a saucepan, combine milk. chocolate chips, and salt. cook, stirring over low heat until chocolate melts. stir in cherry pie filling and almond extract. pour into the cooled crust. chill 2-3 hours or until firm. garnish with whipped cream and marschino cherries, if desired.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line 5-3\/4-x 3-1\/4-inch (625 ml) loaf pan with plastic wrap; set aside. in saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. transfer to large bowl; let cool to room temperature. in separate bowl, whip cream; fold one-quarter into chocolate. fold in remaining whipped cream. spoon into prepared loaf pan. cover and refrigerate for at least 8 hours or until firm. (make-ahead: refrigerate for up to 2 days.) to unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. cut into 8 slices.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust. mix flour, sugar and melted butter together and press into a 12 inch tart shell. bake at 350 degrees until golden brown, about 15 minutes. filling. when you take the crust out of oven sprinkle the chips inside. let chocolate melt and spread evenly over the crust. top with pecans. lower oven temp to 300 degrees. mix remaining ingredients and pour over the pecans in the crust. bake for about 20 minutes or until the filling is set. cool.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. prepare a 9x13 pan. combine rice flour, sugar or splenda, baking soda, salt, xanthan gum, and cocoa powder in a bowl. add oil, vanilla, vinegar, and soda pop, with the soda pop last. stir (do not whip) until combined. pour in prepared pan. bake 35 to 40 minutes or until cake tests done. frost when cool or dust with powdered sugar if desired.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a big bowl, stir together flour, cocoa powder, sugar, baking soda, and salt. in another bowl combine egg, buttermilk, oil, and vanilla. add egg mixture to flour mixture; stir just until moistened. if desired, stir in chocolate pieces, cherries, and\/or walnuts. for each pancake, pour about 1\/4 cup batter onto a hot, lightly greased griddle or heavy skillet. cook over medium heat for 2-3 minutes on each side or until pancakes are light brown. turn over when surfaces are bubbly and edges are slightly dry. serve warm; top with whipped cream and fresh berries.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. grease three 9 inch round cake pans. in a medium bowl combine the boiling water with the cocoa powder; whisk until smooth and cool. sift together the dry ingredients; flour, baking powder, baking soda, and salt; set aside. in large bowl cream butter and sugar until light and fluffly. beat in eggs one at time; add vanilla. add the flour mixture, alternately with the cocoa mixture, to the butter mixture. spread batter evenly between prepared pans. bake for 25 to 30 minutes.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. for the crust, mix wafer crumbs, butter and pecans. pat 2\/3 of the mixture into a 9\" pie plate. spread remaining mixture onto a small cookie sheet. bake pie crust for 15 minutes. toast crumbs on cookie sheet for 10 minutes in same oven. cool both. for the filling, cream the butter and sugar. add vanilla and chocolate. beat in eggs, one at a time, beating for four minutes on medium speed after each addition. pour into crust and sprinkle toasted crumbs over the top. refrigerate. serve in thin slices, this is very rich. optional: drizzle 1 tsp grand marnier over each slice before serving.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 350 degrees. put sugar and flour into a large mixing bowl. heat melted margarine and oil almost to the boiling point. then add cocoa and water mixing well. add this mixture into the sugar\/flour mixture. add the last 5 ingredients then mix well. pour into a 11x15 sheet cake pan. bake 25 minutes in a 350 degree oven. cool, frost and serve. for frosting: melt butter, then add all other ingredients, mix well. for white frosting omit the cocoa powder.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut up your two bananas. layer almost all of the banana slices along the bottom of your crust,setting aside a little extra banana. add your leftover banana and cool whip to your chocolate pudding,and mix until it's all combined. pour your pudding mix into the crust,over the banana slices. proceed to freeze for 3 hours.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 and deg;f grease a loaf tin. whisk together the dry ingredients in a large baking bowl. pour in the melted butter and vanilla. mix well. then the eggs, one at a time. mix well after each addition. then add boiling water and carefulle whisk til you have a smooth thin batter. pour into the loaf tin and bake for 50 minutes or until a toothpick inserted comes out clean. let it cool in the tin for 15 minutes before removing it from pan to a wire rack. drizzle over the melted chocolate.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: set oven to 350 degrees. set oven to second lowest position. grease an 8-inch square or round pan. in the microwave melt chocolate squares; cool 10 minutes. in a bowl combine the flour with baking soda and salt; set aside. in a mixing bowl beat egg and sugar until well combined. beat in the water and oil. stir in melted chocolate and dry ingredients; mix until blended. pour batter into greased pan then sprinkle chocolate chips over batter. bake for 32-38 minuntes or until cake tests done. if u want to put vanilla icing you chocolate you can it's yours.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line a 4-cup loaf pan, or other mold, with plastic wrap. set aside. scald cream. break (or chop) chocolate into a bowl big enough to hold the cream and butter. pour over the cream, with a pinch of salt and whisk until smooth. add the butter, cut into pieces, and whisk until melted. pour the mixture into the mold, cover lightly with plastic film, and chill in the freezer overnight. unmold at serving time, and cut into slices with a knife, dipped into a pitcher of hot water and dried, between each slicing. serve on cold plates.","target":"mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend sugar, flour and salt with the cold milk. add scalded milk, gradually, stirring constantly. cook on a low heat until thick. add beaten egg yolks. cook 2 minutes longer. remove from heat. add vanilla extract and coconut. cool then pour into previously baked pie shell. cover with meringue (recipe follows). makes one 9\" pie. to make meringue: use 3 egg whites to cover a 9\" pie shell. use 2 level tablespoons granulated sugar for each egg. beat egg whites until stiff. (they should be glossy on top and when you invert the bowl, they should remain in place.). fold in the sugar,gradually. cover the pie with meringue.","target":"mix cornstarch in water till dissolved; stir in eagle brand® and egg yolks. cook until thick and bubbly, while stirring consistently. remove from heat; add butter and vanilla. cool slightly. fold in coconut and keep aside. peel and slice bananas into rounds 1\/4-inch thick. toss bananas gently with lemon juice, then drain. arrange on bottom of pie crust. pour filling over bananas; cover. chill 4 hours or until set. top with whipped cream. garnish with toasted coconut and sliced bananas if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend sugar, flour and salt with the cold milk. add scalded milk, gradually, stirring constantly. cook on a low heat until thick. add beaten egg yolks. cook 2 minutes longer. remove from heat. add vanilla extract and coconut. cool then pour into previously baked pie shell. cover with meringue (recipe follows). makes one 9\" pie. to make meringue: use 3 egg whites to cover a 9\" pie shell. use 2 level tablespoons granulated sugar for each egg. beat egg whites until stiff. (they should be glossy on top and when you invert the bowl, they should remain in place.). fold in the sugar,gradually. cover the pie with meringue.","target":"in a saucepan, combine 1\/2 cup sugar and cornstarch. gradually whisk in the half and half and egg yolks. bring mixture to a boil over medium heat, whisking continually; boil for 1 minute. remove mixture from stove burner. stir in butter, flaked coconut and 1 teaspoon vanilla. cover tightly with plastic wrap and let cool to room temperature. spoon the custard mixture into the baked pie shell; chill for 30 minutes to 1 hour or until set. add whipping cream to a mixing bowl; using an electric mixer, beat at high speed until mixture is foamy; gradually add 1\/4 cup sugar and remaining vanilla, beating until soft peaks form. spread or pipe whipped cream over pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"in a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside. in a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. turn heat down to medium low, cover, and cook until potatoes are very soft. add corn and cream, and continue to cook, uncovered, until soup thickens. add cilantro and simmer a few more minutes. taste and correct seasoning with salt if necessary. to serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"boil water; meanwhile peel and dice potatoes. boil for about 10-15 minutes (soft but not too mushy). meanwhile, dice up ham, onion, celery. in a large saucepan, saute the onion and celery in butter until softened. stir in the flour and stir until well blended, then gradually add milk. bring to a boil while stirring until thickened, about 2 minutes. stir in remaining ingredients and bring to a boil. reduce heat, cover and simmer about 15 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened. add garlic and cook 1 minute. add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too). add fresh corn and simmer 5 minutes. discard bay leaf. transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree. add puree back to the hot soup and heat. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"chop bacon into small pieces. fry until lightly brown; add onion, celery and green pepper and fry them. put in potatoes and 2 pints of water. season with salt, paprika and half of bay leaf. simmer until potatoes are cooked. mix flour with half of milk, pour soup into this, stirring continuously. pour this back into saucepan and bring to boil. add the rest of milk and corn. reheat but do not boil. serve hot, sprinkled with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"fry bacon until crisp. saute onions in bacon grease. add potatoes, carrots and water. bring to boil and simmer until vegetables are tender. add half and half, corn and milk. bring to boil and simmer for 15 minutes. crumble bacon and add to above. add salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"in a large saucepan combine potatoes, carrots, celery, onion, pepper and garlic. add broth to cover. bring to a boil, then reduce heat and simmer 20 minutes, or until veggies are fork tender. add corn, creamed corn, ham, mustard, milk and butter; simmer another 5 minutes, uncovered. season to taste with salt and pepper. garnish with chopped scallions, bacon or shredded cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes. add butter and allow to melt. add onions and wilt over low heat for 10 minutes. add flour and consistently stir for another 5 minutes. add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes. add the half and half, corn, pepper, salt and cook 7 minutes, stirring occasionally. add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes. let cool a bit and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"chop onion and bacon. melt butter in a large pan. add bacon and onion and stir over medium heat for 4 mins or till golden. add potato and stock and bring to boil. reduce heat to low and simmer covered for 10 minutes stir in creamed corn and milk and lightly simmer, uncovered, for 10 mins or until potato is tender and chowder has thickened. stir regularly so bottom doesn't stick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"in a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. add enough water to cover all. let come to a boil. boil about 15 minutes. drain out water, just leaving enough liquid to cover potatoes. add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. stir. add stick of margarine, and stir as it melts, to blend inches heat on med. for 20 minutes. if you want to thicken the chowder, do so now, by adding about 1\/2 cups flour into 2 cups cold water, mixing well to remove lumps, then add about 1\/3 at a time into chowder, until you get desired consistency. add salt and pepper, to taste. makes a big pot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"in a pot bring your chicken stock up to a boil. peel and dice potatoes in to small cubes and add to stock. add corn. meanwhile, in a large, deep skillet, melt 1 stick of butter. dice onion and add to butter. cut half of green pepper into same sized shape. peel carrot and cut in half. cut one half into similar size again. do whatever you wish with other half. add carrot and pepper to onion and butter. salt and pepper and cook for 3 minutes. mince garlic clove and add. cook 2 more minutes. add flour and cook for about 3 minutes or until golden. ladle by ladle add stock\/corn\/potato mix, whisking to break up the roux (veg and flour and butter mix). salt and pepper to taste. add 1 1\/2 cup headed half and half to soup and stir."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"cook bacon until done; drain all but 1-2 tablespoons of the grease. add butter, onion, bell pepper and potatoes with the cumin and thyme and sautee until potatoes become tender. add chicken stock, cream corn, fresh\/frozen corn and heavy cream. add cornstarch\/water mixture and ham and simmer for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"in a large pot, cook celery and onions gently in butter for 3 minutes. add potatoes. stir for another minute. stir in salt and pepper to taste. add water barely to cover; bring to a boil, cover and simmer 15 minutes or until potato pieces are tender. cut corn off cobs and add to pot. when water regains a boil, add half and half, milk, or light cream to pot, reduce heat to simmer, cover, and cook 5 minutes more. while chowder simmers, distribute parsley and bacon pieces into soup bowls. ladle in the soup for a yankee feast!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"peel and cube the potatoes and dice the onion. place potatoes and onion in a large sauce pan and cover with water, just to cover them. you don't want too much water because you are not going to drain them. salt the water and boil until tender.(about 10 minutes) once potatoes and onions are tender stir in the drained corn, condensed soups. add 2 cups of milk, if this is how thick you want it, stop, don't add more milk, if not continue to add the last cup of milk until you get desired consistency. add diced ham. keep heating the soup in a low simmer until thick and creamy. if chowder seems too thick, add more milk. simmer 5 more minutes stirring often. salt and pepper to taste. top bowls of soup with shredded cheese. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion in butter until golden brown. add broth and potato and simmer until potato is tender. add corn and milk, blend well. season with salt and pepper, then bring to a boil. remove from heat and stir some of chowder into egg. add mixture back to pan and blend well. simmer until heated through. serve immediately.","target":"preheat oven to 500 degrees fahrenheit. heat the butter in a large pot over medium heat; add the onion and saute. add the flour and cook for 2 to 3 minutes. add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1\/4 cups of the tortilla chip pieces and mix well. pour the mixture into a food processor, or blender, and puree until smooth. strain the chowder; season it with cumin, chili powder. peel and dice the red pepper. serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400°f. press the cheese through a sieve 2 times. add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk. stir well. beat the egg whites until stiff. fold into cheese mixture. bake for 30 minutes or until browned and firm.","target":"preheat oven to 450ºf. peel apples and cut them thin. add lemon juice and mix well. add the rest of the ingredients and stir gently until well blended. place a pie crust in a greased-floured pie plate. add the apple mixture and place another crust on top. brush a little milk and make a few small incisions to let the steam escape. place a pie crust shield or foil to protect the crust. transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. about 10 minutes before then end, remove the pie crust shield. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat. remove from heat. grate orange peel and chop orange segments. add orange peel, (i only used the zest and took the peel off the orange) chopped orange and liqueur. spoon into tart shell and place on baking sheet. bake in preheated 400*f oven for about 20 minutes or until pastry is golden.","target":"in saucepan, combine sugar and cornstarch; add water. over high heat, cook and stir until boiling. add cranberries; return to a boil. reduce heat; simmer 5 to 10 minutes, stirring occasionally. turn mincemeat into pastry lined 9 or 10\" pie plate. top with cranberries. cover with vented top crust; seal and flute. brush egg mixture over crust. bake at 425 degrees in lower half of oven 30 minutes or until golden brown. cool. decorate with egg nog cream (recipe follows). egg nog cream: whip whipping cream till stiff. in another large bowl, combine egg nog, pudding mix; blend well. fold in whipping cream. chill. use as topping for pie, cake or fruit. makes about 3 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place rack in lower half of oven and preheat the oven to 425 degrees f. in a large bowl, stir together the mincemeat and cranberries, then set aside. line a 9-inch pie plate with one pastry crust, then add the filling. cover with a top crust, then seal and flute the edges before cutting several vent slits near the center. whisk the egg yolk and water together, then brush the surface of the pie with the egg wash. bake for 30 minutes, then cool to room temperature on a wire rack. cover and refrigerate.","target":"in saucepan, combine sugar and cornstarch; add water. over high heat, cook and stir until boiling. add cranberries; return to a boil. reduce heat; simmer 5 to 10 minutes, stirring occasionally. turn mincemeat into pastry lined 9 or 10\" pie plate. top with cranberries. cover with vented top crust; seal and flute. brush egg mixture over crust. bake at 425 degrees in lower half of oven 30 minutes or until golden brown. cool. decorate with egg nog cream (recipe follows). egg nog cream: whip whipping cream till stiff. in another large bowl, combine egg nog, pudding mix; blend well. fold in whipping cream. chill. use as topping for pie, cake or fruit. makes about 3 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and brown sugar in bowl until light and fluffy. blend in sweet potato and eggs. add next 4 ingredients;mix well. pour into pie shell. bake in a 425 degree oven for 10 minutes. reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.","target":"combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (i use a hand mixer.). turn into pie shell. bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes. cool on rack; refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and brown sugar in bowl until light and fluffy. blend in sweet potato and eggs. add next 4 ingredients;mix well. pour into pie shell. bake in a 425 degree oven for 10 minutes. reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.","target":"preheat oven to 375 degrees f. add sweet potatoes (including syrup) to a food processor with remaining filling ingredients. process the filling mixture until smooth. pour mixture into two 9-inch frozen pie shells. bake 55-65 minutes (centers will still move slightly). place pies on wire racks to cool. whip heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining topping ingredients gradually and continue whipping until peaks form. spread whipped cream topping over cooled pies. dust each pie with ground cinnamon if desired as a garnish for either topping. slice, serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and brown sugar in bowl until light and fluffy. blend in sweet potato and eggs. add next 4 ingredients;mix well. pour into pie shell. bake in a 425 degree oven for 10 minutes. reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.","target":"preheat the oven to 350 degrees f. in a bowl beat together sweet potatoes, yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. pour this batter into the pie shell and place onto a sheet pan. sprinkle pecans on top and drizzle with maple syrup. bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. remove from oven and cool. keep refrigerated after cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter and brown sugar in bowl until light and fluffy. blend in sweet potato and eggs. add next 4 ingredients;mix well. pour into pie shell. bake in a 425 degree oven for 10 minutes. reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.","target":"in a bowl, combine sugar, flour, milk, egg and vanilla. stir in the sweet potatoes. pour into pie shell. cover edges of pastry loosely with foil. bake at 375 degrees for 45 minutes. remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in a small saucepan over a low heat. off the heat add the cream, grated parmesan, white pepper and garlic powder. put back on the heat, and stir until ingredients are combined and cheese is melted. do not boil. add the mozzarella cheese, and stir until cheese is melted, and sauce is smooth. toss the cooked pasta and sauce together, and serve immediately.","target":"pour 1 1\/3 cups cream into a broad sauté pan, with a lid. add the butter, and all of the seasonings. bring to a simmer, stir, and reduce by about a third. turn the heat to low, or off, stir in the cheese, whisk to dissolve, then stir in the remaining cream. cover, and keep, while cooking the pasta. bring the sauce back to the simmer, stir in the cooked pasta, which should be al dente, and toss with the sauce, incorporating one more handful of parmesan cheese. serve immediately with more parmigiano-reggiano sprinkled on each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in heavy large skillet over medium head. add shallots and saute until soft. add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. stir in peas and cook about 30 seconds. add cream and boil two minutes. reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. season to taste. serve immediately.","target":"cook fettuccine following label directions, just until barely tender. while pasta is cooking, heat butter in a large skillet; saute onion in butter until tender. stir in ham and vegetables. stir in flour; cook 3 minutes or until vegetables are tender but crisp. stir in cream gradually. bring to boiling. taste; add salt and pepper, if needed. drain pasta; return to pan. pour hot sauce over the fettuccine. sprinkle with cheese. toss and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: completely dissolve gelatin in boiling water. add ice cubes and stir until melted. prepare pie filling mix with 3\/4 cup milk as directed on package for about 2 minutes. blend in gelatin. chill, if necessary, until thickened. fold in 2 cups of the whipped topping and strawberries. pour into crust. chill in refrigerator 3 hours before serving. garnish with remaining whipped topping and additional strawberries, if desired.","target":"bring sugar, water and cornstarch to a boil over medium heat. cook stirring constantly for 1 minute or until thickened. stir in strawberry gelatin until dissolved. remove from heat; chill 2 hours. arrange strawberries in pastry shell and pour gelatin mixture over. cover and chill 2-4 hours. serve pie with whipped cream if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: completely dissolve gelatin in boiling water. add ice cubes and stir until melted. prepare pie filling mix with 3\/4 cup milk as directed on package for about 2 minutes. blend in gelatin. chill, if necessary, until thickened. fold in 2 cups of the whipped topping and strawberries. pour into crust. chill in refrigerator 3 hours before serving. garnish with remaining whipped topping and additional strawberries, if desired.","target":"in a saucepan combine sugar, water and cornstarch. cook on medium heat until thick. add gelatin, remove from heat. stir well until fully dissolved. cool slightly and add strawberries. pour into prepared pie shell. refrigerate until chilled through. serve with whipped cream.(optional)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare shrimp by cleaning thoroughly and removing shell, legs and devein. mince the shrimp. combine all of the ingredients except oil use a teaspoon of the mixture and shape into balls. heat oil in a deep pot or skillet and deep fry shrimp balls until golden brown. remove from oil and place onto paper towells to drain excess oil. serve hot. note: you can add 150g minced pork to the mixture if you like. increase the cornstarch to 1 tbs and use one whole egg.","target":"combine the flour, sugar, egg, ice water, 2 tbsp vegetable oil, salt,cayenne and sauce in a bowl. cover and chill for 30 minutes. pat the shrimp dry with paper towels and dip in the batter. heat the vegetable oil in a deep, heavy pot or electric fryer to 350. fry the shrimp in small batches, in the hot oil until golden brown. drain on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare shrimp by cleaning thoroughly and removing shell, legs and devein. mince the shrimp. combine all of the ingredients except oil use a teaspoon of the mixture and shape into balls. heat oil in a deep pot or skillet and deep fry shrimp balls until golden brown. remove from oil and place onto paper towells to drain excess oil. serve hot. note: you can add 150g minced pork to the mixture if you like. increase the cornstarch to 1 tbs and use one whole egg.","target":"heat oil in a skillet. add onion, jalapeño, salt and pepper. cook a few minutes to soften. add tomato paste, curry powder and ginger; cook a minute or 2. add 1 1\/2 cup water and lower heat to simmer; cook about 5 minutes. add shrimp; cook 3-4 minutes, stirring. add yogurt and lime juice; stir to blend. remove from heat; serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare shrimp by cleaning thoroughly and removing shell, legs and devein. mince the shrimp. combine all of the ingredients except oil use a teaspoon of the mixture and shape into balls. heat oil in a deep pot or skillet and deep fry shrimp balls until golden brown. remove from oil and place onto paper towells to drain excess oil. serve hot. note: you can add 150g minced pork to the mixture if you like. increase the cornstarch to 1 tbs and use one whole egg.","target":"in a mortar or blender, pulverize the coriander, cumin, mustard, peppercorn, hot peppers and bay leaves. heat oil and butter in a large pan. saute' the onions until brown. add the garlic, ginger, and the ground spices. cook stirring for 2-3 minutes. add the tomatoes, lime juice, and salt to taste. cover and cook for 30 minutes, until the sauce is quite thick and caramelized. stir in shrimp and cook shrimp through, about 4-5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare shrimp by cleaning thoroughly and removing shell, legs and devein. mince the shrimp. combine all of the ingredients except oil use a teaspoon of the mixture and shape into balls. heat oil in a deep pot or skillet and deep fry shrimp balls until golden brown. remove from oil and place onto paper towells to drain excess oil. serve hot. note: you can add 150g minced pork to the mixture if you like. increase the cornstarch to 1 tbs and use one whole egg.","target":"combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl. put the oil in a large skillet over med\/high heat. toss the shrimp in the spice mixture to coat. when the oil in hot(a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer. turn the heat to high and cook until brown on one side. then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total. repeat with the remaining shrimp. garnish and serve with the lime or lemon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large mixing bowl, beat frozen orange juice concentrate for about 45 seconds. spoon in softened ice cream and blend. fold in whipped topping, ricotta cheese and food coloring, if desired. blend until smooth. place bowl in the freezer for 15 to 20 minutes until mixture will mound. carefully, spread 1\/3 cup raspberry jam over bottom of each pie crust. spoon ricotta mixture into crusts; do not over fill. cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight. let stand for 20 to 30 minutes at room temperature before serving. garnish with peach slices,raspberries and mint sprigs,if desired.","target":"for crust: preheat oven to 300º. combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. bake 10 minutes. cool completely. for filling: grind well-chilled chocolate chips in food processor or blender. beat cheese and sugar thoroughly in large mixing bowl. stir in ground nuts and chocolate. partially whip cream. add almond extract and continue beating until cream holds stiff peaks. fold into cheese mixture. gently spoon into pie shell. refrigerate several hours or overnight. just before serving sprinkle with toasted slivered almonds and shaved chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 375°f melt butter over low heat; add cocoa and stir until smooth. remove from heat; cool slightly. stir in sugar, salt, eggs and corn syrup. blend thoroughly. stir in chopped nuts, if desired. pour into unbaked pie shell. place pecan halves over top. bake for 40 minutes. cool. let stand 8 hours before serving. garnish with sweetened whipped whipping cream or whipped topping.","target":"melt butter in sauce pan on low heat, stir in brown sugar and remove from heat. in large bowl mix eggs, white sugar, melted butter and brown sugar mixture; add both types of karo mixing well. stir vanilla, salt, and pecans into mixture. pour mixture into pie crust. bake at 350°f for 50-55 minutes or until knife inserted into near center comes out clean. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: dredge beef cubes in flour until evenly coated. melt butter in a skillet, and cook coated beef cubes until evenly browned. transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and worcestershire sauce. pour in water and stir. cover and cook on low 10 to 12 hours or on high 5 to 6 hours. serve hot!","target":"in a heavy kettle, brown meat in butter. season lightly with salt and pepper. add chopped onion and saute until clear. mix in tomato paste, vinegar, garlic and half of the water. add bay leaf. cover and simmer 1 hour, adding additional water as needed. add white onions and mushrooms. cover and simmer 1 more hour or until meat and onions are tender. add cheese, cover and cook 5 minutes, or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown stew meat in a little vegetable oil. add season salt and garlic salt to taste while browning meat. add stew meat and remaining ingredients to slow cooker. set for desire time, 4hrs, 6hrs. if you like a thicker broth add 2-3 tablespoons cornstarch, mixed in a 1\/2 cup cold water.","target":"in a heavy kettle, brown meat in butter. season lightly with salt and pepper. add chopped onion and saute until clear. mix in tomato paste, vinegar, garlic and half of the water. add bay leaf. cover and simmer 1 hour, adding additional water as needed. add white onions and mushrooms. cover and simmer 1 more hour or until meat and onions are tender. add cheese, cover and cook 5 minutes, or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"halve, pit, and peel the avocado, reserving the pit. in a ceramic or glass bowl, with a fork mash the avocado with the lemon juice. stir in scallion, coriander, salt and pepper. add the reserved pit. chill the guacamole, covered for 1 hour. serve with salso, sour cream and chips. add to your favorite mexican dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"cut avacados lengthwise and remove pit. take halved avacado and squeeze skin side up into a bowl. most of the avacado should come out. use a spoon to get remainder. slice lime in half and squeeze juice from both halves over avacados. add chopped cilantro, diced onion, diced green pepper, sour cream, salt and pepper. using a fork, mash and combine ingredients. place in air tight container and refrigerate for at least 1 hour. the longer it chills the better it tastes. substitutions: dried chopped onion for the diced onion. also, you could omit onion and green pepper and just add sliced green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"cut the avocados in half and remove pit. scoop out the meat and place in a bowl. mash avocados with a fork until you get the consistency you want (chunky vs smooth). add remaining ingredients. let it chill for 15 - 30 mins, tightly sealed container to let the ingredients blend."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"preheat oven to 350°f (180°c). cut tomatoes in half and remove seeds. brush with oil and place cut-side-up on cookie sheet. bake for 30 minutes. add jalapeño pepper to tray and continue to bake until browned or until semi-dried, about 1 hour. remove seeds from jalapeño and dice. dice tomatoes. reserve, separately. place lettuce on platter. toss with avocados, red onion and tomatoes. season. place roasted red pepper, jalapeño, lime juice, garlic, sugar, tabasco and olive oil in food processor or blender. process until smooth. toss salad with dressing and sprinkle with coriander."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"peel, pit and slightly chop up the avocados and add to a bowl. mash the avocado a little bit with a fork and add lime juice. finely chop the onion, garlic, and habanero, if using, and mix into the avocado and lime juice. continue to mix until desired consistency is reached (i like mine kind of lumpy). chop up tomato into small pieces and chop cilantro, if using. add both to mixture and stir to combine. add salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"cut the avocados in half lengthwise and twist the 2 halves in opposite directions to separate. stab the pit with the point of a sharp knife and lift out. peel, then coarsely chop the avocado halves and place in a nonmetallic bowl. squeeze over the lime juice and add the oil. mash the avocados with a fork until the desired consistency--either chunky or smooth--is obtained. stir in the onion, chili, garlic, cumin, and chopped cilantro, then season to taste with salt and pepper. transfer to a serving dish and serve immediately. to avoid discoloration, sprinkle with extra chopped cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and chop avocados into a bowl. mash with garlic and lemon juice. add remaining ingredients, mixture will be chunky. to prepare individual salads, spoon mixture on shredded or whole lettuce leaves. top with diced tomato for garnish and serve with tortilla chips. if made ahead of time, save pit and put in dip until time to serve to prevent darkening.","target":"remove skin and stones from the avocados and place the avocado flesh in a bowl. mash with a fork or immersion blender to desired consistency. add lemon juice, crushed garlic (or garlic powder, if using), tabasco sauce and creme fraiche. mix well. add salt and freshly ground pepper to taste. serve immediately as the guacamole will go brown after a couple of hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: shrimp should be of a size to number 30-35 per pound. melt the butter and oil in a flameproof baking dish. add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. turn the heat down and simmer 10 minutes, stirring frequently. remove the dish from the heat and let the flavors marry at least 30 minutes. this hot butter sauce can be made a day in advance and refrigerated. preheat the oven to 450f. reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. taste for seasoning, adding salt if necessary.","target":"melt butter in large saucepan or skillet, add wine and spices. bring to a boil, reduce heat and simmer uncovered 5 minutes. wash shrimp and pat dry. add shrimp to skillet and cook until shrimp is pink. sprinkle with parsley. serve on rice or pasta, cook 8 ounces of pasta, spaghetti or noodles of your choice according to package directions. i like to mix my pasta into the saucepan with the sauce instead of adding the sauce and shrimp over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large saucepan. add the garlic and gingerroot and cook briefly then add the onion and cook until soft. add the tomatoes and puree breaking up the tomatoes with a wooden spoon. reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. run the sauce through the coarse blade of a food mill and save until needed. to serve, reheat and correct seasonings to taste. for a milder sauce, reduce the sambal. may be stored for brief periods if refrigerated. serve with cabbage rolls, spaghetti, steamed fish.","target":"combine all the ingredients, except the pasta. marinate for at least 2 hours. the longer, the better. marinate at room temperature. cook the pasta in salted water until\"al dente\". drain thouroughly and transfer to a bowl. add the sauce and toss. adjust your seasonings to taste and serve with extra parmesan cheese. you may use spaghetti, zitis, shells or rotini."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"rinse chicken inside and out, pat dry. cut one of the lemons into thin slices and put into the chicken. cut the other lemon in half and rub one half all over the outside of the chicken. squeeze the other half into a cup and add the olive oil and mustard, brush the chicken with this mixture. roast in the oven following the directions on the chicken basting periodically. serve with rice and broccoli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. pour lemon juice over chicken, about 1\/4\" juice in pan. add spices on top of chicken. refrigerate for about 1 hour,turning once. bake at 350 uncovered for 1 hour,covered for 1 hour. pour juices over chicken when serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"preheat oven to 375 degrees f (190 degrees c). season chicken with garlic powder, salt and pepper. place in 9 x 13 inch baking dish. add onion and bell pepper slices by placing on top of chicken. pour lemon juice and wine over entire chicken. cover with foil. bake for 1 hour. remove foil, and brown for about 15 minutes longer. garnish with parsley flakes, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"preheat oven to 400 degrees f (200 degrees c). squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. place figs and sliced lemon segments in the bottom of an 11x16 inch baking\/roasting dish. arrange chicken thighs on top, then pour vinegar mixture over chicken. finally, sprinkle with salt and dried parsley to taste. bake\/roast at 400 degrees f (200 degrees c) for 50 minutes, basting frequently (turn figs if they begin to brown). with a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. skim fat from cooking juices, then pour over chicken as sauce. garnish with fresh parlsey and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"combine lemon juice and oil in a large bowl or freezer bag. add chicken breasts and marinate 1-2 hours. remove chicken breasts from marinade, place in baking dish and sprinkle with montreal chicken seasoning. the marinade may be used to occasionally drizzle on the chicken as it bakes. garnish with slices of lemon. bake at 350 degrees for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"combine lemon juice, turmeric, garlic and onion in a large bowl. add chicken, turning to coat with marinade. marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken. remove chicken from marinade. sprinkle lightly with salt and pepper. grill or broil chicken and onions until done, turning once. serve topped with onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"preheat oven to 325f. stir wine with peel, 3tbs lemon juice, garlic, rosemary and salt in an oven dish that will just hold the chicken breasts in a single layer. add chicken, turn to coat with mixture. thickly slice onion into rounds, then seperate into rings. scatter over chicken. seal with foil. bake in preheated oven for 30 mins. turn chicken and continue baking for another 40 mins. remove from oven. leaving the cover on, immediately refrigerate the entire dish until at least cold. drain off liquid before serving. sprinkle with chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic. season with salt and pepper. pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken. roast for 1 1\/2 hours in a preheated oven of 325 degrees. half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"melt the butter in a dutch oven, brown the chicken. add salt and pepper to the chicken and pour in the boiling water. simmer for 20 minutes; add the onions simmer for another 15 to 20 minutes until the chicken is cooked. in a dish beat the eggs, very slowly and bit by bit add the lemon juice whilst beating the eggs, it should not separate. to the eggs you add the cooking juices of the chicken, then you return this to the pan. make sure the heat is very low, the sauce should not cook anymore, keep stirring until the sauce thickens. transfer to a serving dish and sprinkle the dill on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside. add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger\/water mix, fry this for 1 minute then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well. return the chicken to the pan, with the accumulated juices, add the water and the lemon juice. stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used. when cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"preheat oven to 350 degrees. add 1 1\/2- 2 tablespoons vegetable oil each, among (2)-13x9x2-inch baking pans. place chicken pieces equally among the 2 pans. squeeze lemon halves over the chicken ( 2 lemons per each pan ). season chicken with desired amount of salt and pepper. divide the 6 cloves minced garlic, (on chicken) among the 2 pans. sprinkle each pan of chicken with 1 teaspoon of basil, and 1 teaspoon of thyme. bake for about 1 hour. enjoy! serves 6-8."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"put chicken breast in lemon juice for 10or15 mintes. put flour in dish and add eveything but oil and dip chicken in flour mixture. heat oil in skillet add chicken breast and cook on med heat about three mintes per side. bake in oven at 350 for 25to35 mintes or until chicken is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"heat oil in skillet. coat chicken pieces with rosemary. place skin side down in hot oil. spoon 1\/2 of lemon juice evenly over chicken. cook until well browned and juices run clear. remove chicken to paper towel to drain. add butter and lemon juice to skillet, stirring to loosen bits. when butter is melted return chicken to sauce and simmer, spooning sauce over chicken. i serve this with pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"start by pre-heating your oven grill to high and greasing a baking dish. put the chicken in the dish, skin side down, and sprinkle over a little salt and pepper. grill for five minutes. meanwhile, cut four thin slices from the lemon. take the chicken out of the oven and turn over. lay one lemon slice on each breast. sprinkle over the thyme and little more salt and pepper. drizzle over the honey. squeeze over the juice from the rest of the lemon and put a couple spoonfuls of water around the edge of the dish. return to the oven for another 10 minutes, or until the chicken is golden and cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"cut chicken in 1 1\/2 inch pieces. combine cornstarch, salt and pepper. mix in egg yolks and water. dip chicken in mixture and fry until golden brown, drain on paper towels. sauce: combine all ingredients, cook until sauce boils and thickens. add green onions and chicken. serve with rice and a stir-fried vegetable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"arrange chicken pieces in crock pot with larger pieces on the bottom. combine lemonade, brown sugar, ketchup and vinegar and pour over chicken. cover and cook on high 4 hours or low for 6-8 hours. transfer liquid from crock pot to saucepan and skim off fat. combine cornstarch and cold water and add slowly to saucepan while stirring over medium heat. when thickened, serve with chicken over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"in a medium bowl, combine the sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. add the chicken, toss to evenly coat, cover, and marinate in the refrigerator 8 hours, or overnight. preheat oven to 350 degrees. reserving the marinade, remove the chicken, shaking off the excess back into the bowl. pour marinade into a small saucepan and bring to a boil, boiling until it begins to thicken and about 1 cup remains, about 5 to 10 minutes. heat the oil in an ovenproof skillet over medium-high heat. sear the chicken on both sides until well-browned. place the chicken in a baking dish and pour the reduced marinade evenly over the chicken. bake about 30 minutes, or until cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"bone and pound the chicken breasts. dredge with flour. melt the butter in a baking pan. coat chicken on all sides, turning skin side up if not boneless. bake at 375 degrees, brushing with pan drippings for 30 minutes. meanwhile, make the lemon baste, where you mix 1\/3 cup lemon juice, minced onion, garlic and salt and pepper. brush chicken with part of the baste, and bake, brushing with the remaining baste for 30 minutes longer or until done. serve with rice and a vegetable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"dredge chicken breasts with flour. melt the butter in a baking pan. coat chicken on all sides with butter, turning skin side up if not skinless. bake at 375 degrees, brushing with pan drippings for 30 minutes. meanwhile, make the lemon baste, mixing 1\/3 cup lemon juice, minced onion, garlic, salt, pepper, thyme, and cumin. brush chicken with the baste, and bake for at least 30 minutes longer or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"combine oil, lemon juice, garlic, oregano, and pepper to taste in a small bowl. mix thoroughly. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. transfer chicken to a dish. add marinade and refrigerate 30 minutes. turn on broiler. place breasts in a shallow baking dish. brush with half the marinade. broil 4-5 minutes. turn, brush with remaining marinade, and broil another 4-5 minutes, or until browned. serve with pan juices. garnish with lemon slices and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"coat a large non stick frypan with cooking spray. fry the chicken until cooked through. remove from the pan and leave to one side. place all other ingredients into pan except the water and cornflour. stir ingredients well until boiling. combine cornflour with water and add to pan. bring back to the boil stirring constantly. cut chicken into large slices then return to the pan and re-heat, coating with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"chicken: preheat oven to 350 f (175 c). place half of the butter, lemon zest and oregano inside the chicken. melt remaining butter in a casserole dish. add chicken and brown all over. pour in lemon juice,stock, salt, pepper and remaining oregano. cover casserole and roast 75-90 minutes or until chicken is cooked and the juices run clear. transfer chicken to a heated dish. sauce: measure 1 cup of the cooking liquid. whisk eggs and lemon juice. gradually whissk in hot cooking liquid. place bowl over a pan of simmering water and heat gently, stirring until sauce is thick and smooth. place sauce over carved chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"juice the lemon. mix the flour, salt and pepper on a plate. cut the chicken into long strips. thoroughly coat the chicken in the flour mixture. melt half of the butter in a frying pan (that has a lid for later). on a very high heat add the chicken to the butter and quickly brown on both sides. reduce the heat, add the rest of the butter and let it melt. add the lemon juice and cover the pan. nb if you want to add mushrooms or other veggies now is a good time. the chicken will be ready in approximately 10 minutes - i stir it occasionally but that isn't necessary. serve the chicken with the lemon butter mixture as the sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"in a large skillet, heat 2 tbsp of the olive oil and the butter. add onions and garlic. sauté gently for 1-2 minutes on medium heat. generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. add the chicken breasts to the pan and cook completely. remove chicken from the pan. add the juice and zest of the lemons to the pan to deglaze. combine this with the linguine and remaining olive oil, parsley, and basil. season with additional salt and pepper to taste. serve pasta topped with the chicken. parmesan cheese is an excellent addition."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"rub salt and pepper into the skin of the chicken, and then place celery and apple inside of chicken. place chicken in crockpot, and sprinkle with rosemary, onion, and lemon juice and zest over chicken; pour hot water over chicken. cover, and cook on high for 1 hour. switch to low, and cook for 6-8 hours, basting several times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"spray crock pot with non-stick spray. rub chicken cavity with poultry seasoning and side-down of chicken. put lemon and garlic in chicken cavity. put cut onion into chicken cavity. rub top of chicken with poultry seasoning. put chicken into crock pot and drizzle with olive oil. sprinkle with pepper and parsley. cook on low 7-8 hours or high for 5-7 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"wash the four chicken thighs, pat dry, salt and pepper. put the thighs in a one gallon zip lock bag, and pour the juice of three lemons over the chicken and return to the frig until the next day. (i'll flip the zipped chicken a few times to make sure the lemon juice does its job.) on cook day, spray a 13-by-9-by-2 baking dish. spread the uncooked rice on the bottom, the thin sliced onions on top of the rice. place the four chicken thighs on top of the sliced onions and pour any juice in the bag over the chicken. squeeze the juice of one lemon over the chicken, then cover the chicken with the two thin sliced lemons. bake covered for one hour in a 350 degree oven. remove and let rest for five minutes. enjoy this lemon lemon chicken dinner!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"heat oven to 450 degrees fahrenheit. juice 1 lemon and quarter remaining lemon. season chicken with salt and pepper. in bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice. spread ½ this mixture under skin of chicken. place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine. spread remaining lemon mixture evenly over chicken. place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables. roast 15 minutes. reduce oven to 350 degrees fahrenheit. roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees fahrenheit. let sit for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.","target":"light grill or preheat broiler. soak wooden skewers in water to prevent burning. meanwhile, in a small bowl, combine oil, lemon juice, garlic and pepper. add chicken and toss to coat; marinate 15 minutes. thread 3-4 chicken pieces onto each skewer. grill chicken, brushing with leftover marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. stir in lemon peel and juice. mix cold water and ice to make 1 1\/4 cups. add to gelatin, stirring until slightly thickened. remove any remaining ice. stir in whipped topping with wire whisk until smooth. refrigerate 20 to 30 minutes or until mixture is very thick and will mound. spoon into crust. refrigerate 6 hours or overnight until firm.","target":"soak gelatin in water. in double boiler over gently simmering water, beat yolks; add 1\/2 cup sugar and lemon juice. cook, stirring until mixture coats the bottom of a spoon. add grated lemon peel, gelatin and food coloring. stir well. cool in refrigerator about 1\/2 hour until slightly thickened. beat egg whites with 1\/2 cup sugar; fold into lemon mixture. fold in whipped topping. spoon into baked pie crust. refrigerate 2 to 3 hours before serving. garnish with chocolate shavings and lemon slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, sift together flour, splenda, baking powder and salt. make a well in centre of flour mixture. add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. beat with mixer at medium speed until smooth. beat egg whites with cream of tartar until very stiff peaks form. add batter and fold in gently. pour into ungreased 10-inch (25 cm) tube pan or non-stick bundt pan. bake at 325f (160c) for about 50 minutes. invert pan and cool for 45 minutes. gently loosen cake from pan. lemon glaze: mix 1\/2 cup (125 ml) icing sugar and about 1 tbsp (15 ml) lemon juice, until smooth drizzle over cooled cake.","target":"soak gelatin in water. in double boiler over gently simmering water, beat yolks; add 1\/2 cup sugar and lemon juice. cook, stirring until mixture coats the bottom of a spoon. add grated lemon peel, gelatin and food coloring. stir well. cool in refrigerator about 1\/2 hour until slightly thickened. beat egg whites with 1\/2 cup sugar; fold into lemon mixture. fold in whipped topping. spoon into baked pie crust. refrigerate 2 to 3 hours before serving. garnish with chocolate shavings and lemon slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"in a saucepan, combine the sugar and cornstarch. stir in milk until smooth. cook and stir over medium heat until thickened and bubbly. reduce heat; cook and stir 2 minutes more. remove from the heat. stir a small amount of hot filling into egg yolks; return all to the pan. bring to a gently boil; cook and stir for 2 minutes. remove from heat; stir in butter and lemon peel. gently stir in juice. cool to room temperature. fold in sour cream and whipped cream. pour into pastry shell. chill at least 1 hour before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"preheat oven to 375°f. mix first six ingredients together with wire whisk- batter will be slightly lumpy. the batter is very thin. pour into unbaked 10\u201D or 11\" pie crust. if you do use a 9\" make sure it is a deep dish. this fills the shell completely and this is normal. bake approximately 45 minutes or until set. if you see that it is not setting up properly, cover crust with foil or crust protector and bake an additional 10-15 minutes until set. let cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"(bake the pie crust as shown on underside of label). in mixing bowl, cream together: 8 oz. cream cheese. and 1\/2 cup powdered sugar. note* you may thin out with lemon juice for a more spreadable consistency. this mixture will go in the bottom of the pie crust before the lemon filling. in a double boiler: mix sugar and cornstarch together. add the two cups of water. combine egg yolks and lemon juice and beat until well mixed. add to the sugar mixture. cook over boiling water until thick. at least 25 to 30 minutes. this will eliminate the starchy taste. add the lemon extract, butter, and vinegar. stir thoroughly. pour into the nine-inch pie shell and let cool. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"yolks ,save 2 whites for frosting ( use all 4 makes it high). mix all together in double boiler then add boiling water,temper 1st or will scramble eggs cook until thick it says bake and frost. im guessing that you put meringue on then bake, 450 5 minutes says sufficient for 2 pies 1 guessing 1 good one."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, mix the sugar, flour, cornstarch, and salt together. in a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat. remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. if you like, you can cover with meringue (use \"weepless meringue #20159\" recipe).","target":"bake your pie crust.combine granulated sugar, milk, water, cornstarch and a pinch of salt in a large, non-reactive saucepan. whisk to combine, then bring to a simmer, whisking occasionally. as the mixture reaches a simmer, and begins to thicken and turn clear (4-5 min) whisk in egg yolks, 1 at a time. slowly add lemon juice, then zest, then butter, 1 piece at a time. whisk constantly, and return to a simmer. remove from heat and pour immediately into prepared pie crust. after it has cooled and set, top it with whipped cream. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in saucepot; add oil; heat. saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. stir in parsley, basil, oregano, salt, and pepper. simmer 5-10 minutes. cook linguine according to package directions; drain well. return to pot; add sauce; toss lightly. serve with grated parmesan cheese.","target":"prepare linguine according to package directions. set aside. heat oil in saucepan over medium heat. add garlic and leeks, and cook until soft, 3-5 minutes. add wine, pepper, and oregano. cook over high heat until reduced by half. watch it carefully, stir it and make sure it does not burn. reduce heat to medium and stir in clams with juice. heat through and add pasta. cover tightly and cook over low heat (do not boil) 2-3 minutes so pasta begins to absorb some of the broth. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in saucepot; add oil; heat. saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. stir in parsley, basil, oregano, salt, and pepper. simmer 5-10 minutes. cook linguine according to package directions; drain well. return to pot; add sauce; toss lightly. serve with grated parmesan cheese.","target":"begin preparing linguine according to package directions. in saute pan heat olive oil over medium heat. add onion, garlic and red pepper flakes. (use as much or as little pepper flakes as you like, this can get hot. i like mine to burn just a little!!) cook just until onions start becoming transparent. toward the end of the cooking time, throw in the oregano and basil. when onion mixture is done, add the chopped clams, the reserved liquid, and the wine. simmer about 5 minutes over medium heat. add parsley and simmer one minute more. add clam mixture to your large pot of well drained linguine and mix gently. douse generously with freshly grated parmesan cheese. wonderful!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt margarine in saucepot; add oil; heat. saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. stir in parsley, basil, oregano, salt, and pepper. simmer 5-10 minutes. cook linguine according to package directions; drain well. return to pot; add sauce; toss lightly. serve with grated parmesan cheese.","target":"heat butter and oil in pan. add garlic and cook gently, about 10 minutes. mix parsley and clams and stir into oil mixture. cook slightly more, about 3-5 minutes. remove sauce from heat and toss with cooked linguine. stir in fresh lemon juice and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: note on using lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1\/3 cup rinsed lentils into saucepan, add 2\/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure. mash lentils with a fork in mixing bowl. add eggs, oil, sugars, and vanilla extract to lentils. mix just to combine. mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl. add dry mixture and blend until combined. fold in chocolate chips and walnuts. pour into greased muffin tins. bake at 350 degrees f for 20-25 minutes. let cool 10-15 minutes for easy turn out. dust tops with confectioners sugar.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350*f. lightly coat an 8\" round cake pan with vegetable cooking spray. combine all cake ingredients in a mixing bowl and stir until smooth. pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean). cool in the pan on a wire rack for 10 minutes. remove from pan and cool completely. when the cake has cooled whisk together the first three glaze ingredients. dip each strawberry into the glaze and set aside. pour the remaining glaze over the cake and arrange the strawberries on top. set aside to dry- about 30 minutes.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chocolate in a double boiler or stainless steel bowl set over a pot of simmering water. add coffee, grand marnier, and cream. heat, whisking occasionally, until chocolate melts and the mixture is smooth. hold the sauce over warm water until you are ready to serve. or, refrigerate and gently rewarm it before serving. makes 1 1\/2 cups.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: you'll use a coffee machine for this. put all of the ingredients in the order listed. so nutmeg and cinnamon go in first, cocoa above that and coffee last. add the water into the coffee machine and brew as you would for plain coffee. if you like coffee strong, use 4 cups water, medium strength: 6 cups, and weak: 8 cups. if the flavor seems strong, skip the nutmeg. the nutritional ananlysis will probably be off because everything is diluted. enjoy!","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put chips in a microwave safe saucepan with butter on top. microwave on medium for 2 minutes, then stir. continue cooking at medium heat for 20 second increments then stirring until smooth. add a spoonful of sour cream and stir well (this tempers the chocolate mix). stir in the rest of the sour cream till well blended. spoon over ice cream. yum!","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add the cream and butter to a small saucepan. place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently). pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy. stir in the vanilla and creme de cacao; serve warm or at room temperature. **white chocolate almond sauce--substitute amaretto for the creme de cacao; optional--add 1\/2 cup chopped toasted almonds to the finished sauce. **white chocolate rum sauce--add 3 tablespoons gold rum or coconut rum to the finished sauce.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a blender, place the ice cream, sorbet, milk, cinnamon, almond extract, and chipotle or cayenne. pulse several times to break up ice cream and sorbet. puree the mixture until smooth, about 1 minute. divide between 2 chilled glasses and garnish with a couple of red hots candies, if desired.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put all ingredients into a microwave-safe bowl. microwave on high for 30 seconds, stir to combine. continue repeating heating in microwave, using 30 seconds at a time, until completely mixed into smooth consistency. cool to room temperature, use as cake\/dessert frosting or filling.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the cake. preheat oven to 350. grease 8-9 inch cake pan. sift together flour, sugar, cocoa powder and baking soda. stir in cinnamon, cayenne, vanilla extract, vinegar, oil and water. mix until combined. pour into cake pan bake for 30 to 35 minutes. for the icing:. melt chocolate with water over low heat, stirring constantly until chocolate melts. stir in sugar, stirring constantly for 3 to 5 minutes. remove from heat and stir in butter, vanilla, and cayenne. if you want a thicker icing stir in 1\/2 cup powdered sugar.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small sauce pan over low heat, heat the chocolate chips and silk creamer, stirring constantly. continue to cook and stir until chocolate is melted and sauce is snooth. remove from heat and stir in the vanilla. serve over fresh fruit or soy ice cream. makes 1 1 \/4 cups. bon appetit!","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small saucepan, bring evaporated milk to a simmer. pour 1\/4 cup milk into a small bowl and stir in cocoa until it forms a smooth paste. simmer rest of milk for 2-3 minutes to reduce and thicken slightly. add cocoa paste and sweetener to milk in saucepan and stir over low heat until smooth. chill, covered, in refrigerator for at least 1 hour ( if too thick, stir in a little more evaporated milk until it reaches desired consistency). can be served hot, like hot fudge sauce, or at room temperature.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium-sized, heavy saucepan, combine cream, corn syrup, sugar and zest, and cook over medium-high heat, stirring, until sugar dissolves and liquid is slightly reduced, about 3 minutes. remove from heat and let cool. when cooled, remove zest and cook over metium heat just until hot. turn off the heat, then add chocolates and let sit for 5 minutes without stirring, until melted. whisk until smooth, then add butter and whisk again until smooth. if using the grand marnier, whisk it in, at this time, then serve hot or warm. will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a small saucepan, melt butter and chocolate over low heat, stirring constantly until melted. stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. cook 7 minutes, stirring constantly. serve warm over ice cream or pound cake. note: this sauce can be reheated in the microwave oven on medium (50% power). the amount of time will vary with the amount of sauce being reheated.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine milk, cinnamon stick, salt and coffee; heat to the boiling point. strain the coffee grounds out. dissolve chocolate in boiling water; add to milk mixture and reheat to the boiling point. add vanilla extract and pour over marshmallow in each cup.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar and whipping cream in heavy medium saucepan. heat and stir on medium heat for 1-2 minutes until sugar is dissolved. boil gently for 3 minutes. add vanilla and brandy. stir and remove from heat. stir in chocolate until melted and sauce is smooth. cool.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1) in a small pot, melt 1 tablet of mexican chocolate in the milk on medium heat. stir frequently until tablet is dissolved and mixture is free of large clumps. add salt. mixture may appear grainy. take off heat and set aside to cool. 2) in a large bowl, stir cocoa powder and nstant pudding mix. slowly add whipping cream to dry mix. beat on high until mixture thickens. add chocolate\/milk\/salt mixture and beat on high until fluffy. chocolate mixture may be warm when added. 3) fill cups and chill 2-3 hours. i find the mousse tastes even better after at least 6 hours in the fridge. can be topped with whip cream or cool whip.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 1. whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1\/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk. 2. bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. remove from heat and whisk in butter and vanilla. 3. chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1\/2 hours.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend the coffee seed for 2 minutes. in a pan add broken coffee seeds,sugar and butter.mix well. cook this mixture on medium heat and cook it until sugar disslove. add vinegar in the mixture and stir it,cook it for 1 minute. add cream and boil it for 3 minute. strain the mixture and thowre the seed and in the mixture add chocolate.and stir it until chocolate melt and sauce become thick.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium saucepan, heat coconut milk and agave to a boil. reduce immediately to a simmer, then remove from heat. mix in the chocolate, stirring constantly until chips are completely melted. cool mixture in pan on counter for 1 hour. stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined. add mixture to your ice cream maker, following directions per your machine. serve.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix together sugar, cocoas and salt with water in a saucepan enough to combine them together. add the 5 tbs butter and heat over medium heat until it comes to a boil stirring constantly. continue stirring and let it boil for 1 minute. remove from the heat and add the vanilla. put over ice cream, frozen yogurt, dip fresh fruit in it or whatever else you want to do with it. store remainder in an airtight container in the fridge.","target":"in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 275. grease and flour a 9x4 loaf pan. mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes. cool. beat the egg. stir in bourbon and vanilla. add to chocolate mixture, stirring. in a medium bowl sift flour, sugar, baking soda, salt. beat into chocolate mixture until smooth. stir in pecans and raisins. pour into loaf pan. bake 45-55 minutes. remove and cool in pan on wire rack for 20 minutes. remove from pan and cool completely. serve with whipped cream.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cookies crumbs and butter. spread over a 13\"x 9\" pan. freeze for 20 minutes. in the meantime, blend pudding and milk fold in cool whip. spread over frozen cookie crust and freeze for at least another 20 minutes. if desired, top with more oreo cookie chunks or chocolate syrup. serving size depends on what size pieces are cut.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend oreo cookies 6 at a time in food processor on high with approximately 1 tablespoon soft butter. butter deep dish pie plate and form crust with oreo mixture freeze crust 2 hours. soften 1\/2 gal coffee ice cream put on top of crust. top this with 1 jar fudge topping and freeze 1 hour. spread 1 medium size container of coolwhip over fudge. freeze 1 hour. may top with nuts. cut with hot knife.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and butter; add eggs. sift flour, cocoa, and salt together; add to mixture. mix well. add vanilla and nuts. pour in greased and floured 9 x 13 pan. bake 30 \u2013 40 minutes at 325. remove from oven, pour marshmallows on top. return to oven for 10 minutes or until marshmallows run together. let cool 1 hour in pan, prepare icing. icing: mix butter, sugar, cocoa, vanilla, and milk. mix thoroughly, add nuts. spread on cake.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter in a large skillet over low heat; add crushed wafers and toss in butter to coat. press crumb mixture in a 9-inch pie plate. cool. spoon softened ice cream onto crust. freeze until firm. top with cold fudge sauce. store in freezer 8 to 10 hours. remove from freezer and allow to stand 5 to 10 minutes before serving. to serve, top with whipped cream, pecans, and chocolate curls.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees. melt margarine in 9x13\" pan and combine with 2 t sugar, flour and nuts. press in bottom of pan and bake in oven for 15 minute or til golden brown. let cool. mix cream cheese and powdered sugar (or splenda) with half the cool whip (8 oz.). spread on crust for the 1st layer. set aside. mix pudding and milk til thick and pour on for second layer. for final layer spread on remaining cool whip. if desired may sprinkle with a few chopped nuts.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream 2 sticks of butter with 2 cups of sugar. add remaining ingredients and beat well after each addition. bake in 9x12-inch greased and floured pan for 30 to 40 minutes at 350 degrees. while cake is still warm, spread with 1 jar marshmallow cream and ice with 1\/2 cup canned milk, 1 box powdered sugar, 1\/3 cup cocoa, 1 teaspoon vanilla, and 1 stick butter.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f and grease\/flour a 13 x 9 cake pan. in a mixing bowl, cream sugar, cocoa, and butter, until light and fluffy. add eggs, one at a time. add vanilla extract. mix well. stir in flour, coconut, and pecans. pour into prepared pan. bake 40 minutes. when done, spread marshmallow creme over top. cool before frosting. make frosting: sift together confectioners' sugar and cocoa. set aside. cream butter in a mixing bowl. add sugar-cocoa mixture. fold in evaporated milk and vanilla extract.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine 1st layer and press into a 9 x 13 pan. bake for 20 minutes at 325. combine second layer and spread over cooled crust. combine pudding and milk and let it set up for a minute. spread over cream cheese layer. top with remaining cool whip and sprinkle with nuts. refrigerate and serve.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat the eggs and sugar until thick. combine melted margarine, flour, cocoa,vanilla, coconut, and nuts. mix these well, then add to eggs and sugar mixture. pour into greased and floured 13x9 inch pan. bake 30 minutes or until done at 350 degrees. remove from oven and immediately spread jar of marshmallow creme over the top. let set until warm and put on frosting:. frosting. melt margarine, remove from heat and add all other ingredients, except nuts. beat well; add nuts and spread gently over marshmallow creme.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds. beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. beat in vanilla and melted chocolate. combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. stir in chopped pecans and 1\/2 cup milk chocolate morsels. drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. press 3 marshmallows into each portion of dough. bake at 350° for 10 to 12 minutes or until set. remove to wire racks for cooling.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place coffee and rum in a sauce opan and heat to a simmer. add chocolate and butter. cook, stirring occasionally, until both are melted. remove from the heat. in a large bowl, beat eggs. gradually beat in sugar until mixture is thick. beat in vanilla and chocolate mixture. in another bowl, stir together flour, baking soda, and satt. beat into chocolate mixture. turn batter into a greased and floured tube pan. bake at 275°f for 1 1\/2 hours, or until cake tests done.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. melt butter and cocoa in saucepan. beat eggs in seperate bowl, add sugar, vanilla and mix together. add butter and cocoa to mixture. add flour and nuts and mix together well. bake in 9x13 pan, greased and floured, for 25-30 minutes. sprinkle with marshmallows. mix frosting ingredients together on medium heat, and frost cake immediately.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix shortening, sugar, eggs and cocoa together well. add baking powder, salt, nuts, and flour and mix well. put in 9x13-inch greased pan @ 300°f for 40 minutes. remove and put marshmallows on top of bar cookie. bake 10 minutes more. let cool. mix icing ingredients. put on top of marshmallows.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix first 8 ingredients together until mix well. bake in a 350 over for 30 minutes. as soon as you take cake out of the over spread craft marshmello cream over the top. let set until cooled completely. mix frosting ingredients together with a wooden spoon until it becomes whipped. spread over cake when completely cooled. this recipes is great to double and keep one itthe freezer.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for cake: combine sugar with melted butter. beat until will mixed. add eggs, 1 at a time, beating well after each addition. sift flour with baking powder and cocoa. stir into butter and sugar mixture; blend well. stir in coconut, nuts and vanilla; mix well. put in greased 13x9 baking pan; bake at 350 degrees.for 30-45 min or until toothpick comes out clean. cover top of cake with marshmallow creme while cake is still hot; set aside. for frosting:. combine sugar and cocoa with melted margarine. beat until well blended. add milk 1 tablespoon at a time, until icing reaches desired consistency. add vaniila and mix well. spread frosting onto cooled cake; garnish with nuts and coconut. enjoy!","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. lightly grease an 8-inch square baking pan. mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt. stir in warm milk and oil. spoon mixture into pan. in a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. sprinkle mixture over batter in the pan. slowly pour boiling water over the top. bake on middle rack of preheated oven for 30 to 35 minutes. dessert is done when the cake portion feels somewhat firm to the touch.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease a 19cm x 30cm lamington pan. line base and sides with baking paper. combine butter, chocolate, sugar, water and coffee in a heatproof bowl. place bowl over a pot of simmering water. stir over heat until chocolate is melted and smooth. allow mixture to cool until warm. sift the flour and cocoa into a large bowl. add a third of the chocolate mixture and mix well. add remaining chocolate and eggs. stir until well combined. pour mixture into prepared pan. cook in a moderately slow oven (160ºc) for about 50 minutes or until cooked when tested. stand slice in pan for 10 minutes after cooking before turning out onto a wire rack to allow to cool. serve slice dusted with extra cocoa and icing sugar.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream sugar and cocoa with crisco. add eggs one at a time, beating well. stir dry ingredients and add to mixture. add nuts and vanilla. bake in long pan (13 x 9 works) or cookie sheet for 30 minutes at 300 degrees. mix icing while cake is baking. remove from oven and cover with marshmallows. return to oven for 10 minutes. remove from oven and cool 20 minutes. cover with icing.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chocolate, butter, sugar, bourbon and vanilla in a saucepan and stir over a medium heat until melted and well combined. set aside and let cool until luke warm. stir flour, baking powder, and cocao, into a bowl. when chocolate mix cools stir in eggs then fold through the dry ingredients until mixture is well combined and smooth. pour into prepared pan and place in to oven at 180 degrees celsius for 90mins or until skewer comes out clean from center of cake, let cool slightly before serving but it is good warm. i use a 24 inch round springform pan to bake this cake. its great served with vanilla ice cream, chocolate ganache, caramel sauce -- the list is endless.","target":"preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14\" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3\/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1\/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. mix first 4 ingredients. cook until thickened. slice apples into uncooked pie crust. pour liquid mixture over apples. apples can be sprinkled with one package of sweet and low, if desired. cover with top pie crust. crimp edges and pierce top all over with a fork to release the steam. bake for 45 minutes.","target":"combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor. process until well blended. spread one-third of the sugar mixture over an unbaked pie crust. arrange apple slices, in an overlapping pattern, on top of the sugar mixture. top with the remaining sugar mixture. bake@ 400 degrees for 45-55 minutes, until crust is lightly browned. serve hot, warm, or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. mix first 4 ingredients. cook until thickened. slice apples into uncooked pie crust. pour liquid mixture over apples. apples can be sprinkled with one package of sweet and low, if desired. cover with top pie crust. crimp edges and pierce top all over with a fork to release the steam. bake for 45 minutes.","target":"preheat oven to 350°f. line pie pan with bottom crust. peel and slice apples. put 1\/2 of the apple slices in prepared pie pan. sprinkle apple slices with 1\/2 cup sugar, a little nutmeg and cinnamon. add rest of apples and top with rest of sugar (1\/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces. sprinkle with lemon juice. cover with top crust. crimp edges together with fork. sprinkle top with sugar and cut steam vents in top crust. put pie on baking sheet in case of spill-overs. bake for 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. mix first 4 ingredients. cook until thickened. slice apples into uncooked pie crust. pour liquid mixture over apples. apples can be sprinkled with one package of sweet and low, if desired. cover with top pie crust. crimp edges and pierce top all over with a fork to release the steam. bake for 45 minutes.","target":"peel, core and slice apples. mix cinnamon, allspice, sugar and flour together then add apples and mix well. pour into bottom crust of pie and put the butter slices on top of apple mixture. put top crust on and crimp around the edge. make 3 small slits on top crust for steam to escape. bake in 375 degree oven for approximately 50 minutes until browned on top. let cool before slicing for the juices to thicken up. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. mix first 4 ingredients. cook until thickened. slice apples into uncooked pie crust. pour liquid mixture over apples. apples can be sprinkled with one package of sweet and low, if desired. cover with top pie crust. crimp edges and pierce top all over with a fork to release the steam. bake for 45 minutes.","target":"preheat oven to 450°f. line pie pan with crust. bake for about five minutes. slice other pie crust into strips. pare apples, remove seeds, cut into eighths and place in a saucepan; cover with cider. cook slowly for about 30 minutes or until soft. remove from the heat and if the filling does not seem thick enough, add a little flour thinned with apple juice to prevent lumps. sweeten with sugar and add spices. pour into pie shell and cover with strips of pie crust, lattice style and bake for 8 minutes at 450f; reduce heat to 350f and continue to bake 25 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. mix first 4 ingredients. cook until thickened. slice apples into uncooked pie crust. pour liquid mixture over apples. apples can be sprinkled with one package of sweet and low, if desired. cover with top pie crust. crimp edges and pierce top all over with a fork to release the steam. bake for 45 minutes.","target":"preheat oven to 425 degrees f (200 degrees c). melt butter in saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer. place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. pour sugar and butter liquid over the crust. pour slowly so that it does not run off. bake 15 minutes in the preheated oven. reduce the temperature to 350 f (175 c). continue baking for 35 to 45 minutes, until apples are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. in another bowl, combine self-rising flour with salt, cinnamon and nutmeg. combine mashed bananas with mango puree. mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. pour batter into 2 greased 8 1\/2 by 4 1\/2 inch loaf pans. bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. leave in pan for 10 minutes; remove from loaf pans and let cool on racks.","target":"slice the bananas lengthwise and arrange half in the pastry shell with half of the mango pieces. put the cornstarch and sugar in a saucepan. slowly add both milk and coconut milk, beating over a low heat until mixture thickens. stir in vanilla extract then pour the mixture over the fruit. top with the remaining fruit and coconut chips. chill 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees. place one layer of broccoli in pie shell or directly into 8-inch pie dish. crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. add the carrots and red pepper. mix egg, oregano and evaporated skim milk. pour over vegetables. bake loosely covered with foil for one hour or until filling is set. uncover for last 10 minutes of baking.","target":"add orzo to a large pot of salted boiling water. cook for 5 minutes then add chopped broccoli and cook for 4 more minutes or until orzo is tender. drain well, then return to the pot. add cheddar and parmesan cheese, butter, and 1\/4 cup milk then stir well. add more milk if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, heat oil and saute onion until lightly browned. add sweet potato and cauliflower and cook until slightly softened. add curry powder and stir 1 minute. stir cornstarch into 1\/4 cup broth,. add remaining broth, tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to pot. bring to a boil, cover and reduce heat. stir occasionally 15-17 minutes. stir in cornstarch mixture and chard. stir until chard is wilted. serve with rice.","target":"steam carrots and squash for 5 minutes. add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes. add stock and lemon juice and simmer, uncovered for 2 minutes. toss vegetables with sauce. serve over hot rice or couscous. sprinkle with coriander or parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fry salt pork to render all fat in a heavy kettle and then remove. add potatoes, onions, and 1\/2 teaspoon salt. cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. do not overcook. meanwhile, cut fish into large chunks and put into another saucepan. add boiling water to cover and 1 1\/2 teaspoons salt. cook slowly, covered, until fish is fork tender, about 15 minutes. remove from heat. strain and reserve liquid. remove any bones from fish. add fish and strained liquid to potato-onion mixture. pour in milk and leave on stove long enough to heat through, about 5 minutes. mix in butter and pepper. serve at once.","target":"if the herbs are still on their stems, strip them off the stems and chop the leaves; set aside. in a heavy-bottomed large saucepan or stockpot over low to medium heat, brown the bacon. add the diced onions and saute until translucent. add the diced potatoes and cook until tender, stirring often to avoid sticking and ensure even cooking. add the bottled clam juice and simmer for a few minutes. about 15 minutes before serving, add the cream, milk, and fish pieces to the hot broth; heat through to scalding, but do not boil. stir gently so as not to break up the fish too much. add the salt, pepper, and the chopped fresh herbs, to taste. garnish each serving of chowder with a sprinkle of chopped chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fry salt pork to render all fat in a heavy kettle and then remove. add potatoes, onions, and 1\/2 teaspoon salt. cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. do not overcook. meanwhile, cut fish into large chunks and put into another saucepan. add boiling water to cover and 1 1\/2 teaspoons salt. cook slowly, covered, until fish is fork tender, about 15 minutes. remove from heat. strain and reserve liquid. remove any bones from fish. add fish and strained liquid to potato-onion mixture. pour in milk and leave on stove long enough to heat through, about 5 minutes. mix in butter and pepper. serve at once.","target":"melt butter in a large soup pot. saute the onions, carrots, and celery about 5 minutes. sprinkle with flour. stir to coat the vegetables. add the wine and tomatoes; stir to blend. add water, salt and pepper to taste and thyme. cook 20 minutes then add the cubed potatoes. cook another 20 minutes then add the fish. simmer for about 10 minutes. then stir in the heavy cream. bring to medium heat level, stirring occasionally. do not bring to a boil. put in serving bowls; sprinkle with old bay seasoning. garnish with fresh chopped parsley. note: some like to add cayenne pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: fry salt pork to render all fat in a heavy kettle and then remove. add potatoes, onions, and 1\/2 teaspoon salt. cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. do not overcook. meanwhile, cut fish into large chunks and put into another saucepan. add boiling water to cover and 1 1\/2 teaspoons salt. cook slowly, covered, until fish is fork tender, about 15 minutes. remove from heat. strain and reserve liquid. remove any bones from fish. add fish and strained liquid to potato-onion mixture. pour in milk and leave on stove long enough to heat through, about 5 minutes. mix in butter and pepper. serve at once.","target":"in a large stockpot, melt 2 tablespoons butter over medium heat. saute onions, mushrooms and celery in butter until tender. add chicken stock and potatoes; simmer for 10 minutes. add fish, and simmer another 10 minutes. season to taste with old bay seasoning, salt and pepper. mix together clam juice and flour until smooth; stir into soup. remove from heat, and stir in evaporated milk. serve topped with cooked and crumbled bacon or bacon bits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sauces, garlic and ginger. add chicken and toss until evenly coated. stand for at least 15 minutes. thread chicken and vegetables onto 12 bamboo skewers that haved been soaked in water. grill kebabs for 5- 10 mins, turning until cooked through.","target":"in a medium bowl, combine sugar and cornstarch. gradually stir in vinegar and soy sauce. stir in pineapple, green pepper and onion, set aside. heat oil in wok. add chicken and stir fry, just until tender, and chicken has turned white. add pineapple and vegetable mixture; stir until well mixed. cover and simmer over low heat 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: the night before, take the frozen chicken and marinate it in the soy sauce in the refrigerator overnight. in a 9x13 casserole dish, spray with pam. add 2 cups of rice, the bullion and 4 cups of water and mix. mix up entire jars of apple jelly, the whole bottle of ketchup, the frozen bell peppers and the pineapple bits into a bowl and pour over the rice. add about 2-3 pounds of chicken thighs to the top and pour the apple jelly mix over the top. bake it in a 350 oven for about an hour. the water chestnuts are optional, if you add them, add them into the apple jelly mixture. same with the sesame seeds, they're optional. just sprinkle them over the chicken before baking if you like.","target":"in a medium bowl, combine sugar and cornstarch. gradually stir in vinegar and soy sauce. stir in pineapple, green pepper and onion, set aside. heat oil in wok. add chicken and stir fry, just until tender, and chicken has turned white. add pineapple and vegetable mixture; stir until well mixed. cover and simmer over low heat 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. add chicken; cover and marinate in fridge 30 minutes to 2 hours. in a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. keep warm. wrap torillas in foil; place in 400 degree f oven for 5 minutes until warmed through. slice chicken lengthwise into 1\/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. fold up bottom edge; fold in sides.","target":"in a large pot of boiling water, cook farfalle until al dente, about 10 minutes. drain , reserving 1\/2 cup of cooking water and return pasta to pot. in a large skillet, warm oil over medium heat. rub seasoning on chicken. add to skillet and cook 4 to 6 minutes, turning once, until cooked through. remove to a plate; cover. cook sliced bell peppers and onion if desired until just tender, about 8 minutes. add chicken, pour in half and half and stir to scrap up browned bits. cook 3 minutes stirring until thickened. stir in parmesan and cook 30 seconds. season with salt and pepper. toss chicken mixture with pasta. add some pasta water if mixture seems dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"grease slice pan and line with baking paper (with sides hanging). gather all ingredients. preheat oven at 180°. sift flour and cocoa powder into a large bowl. add in sugar, chocolate bits and walnuts. mix those added dry ingredients throughly. melt butter\/margarine. make a well in the center of dry ingredients. add melted butter\/margarine, eggs and vanilla essence into well. mix all ingredients throughly until mixture turn thick and creamy. pour into pan and smooth surface. bake for 50 minutes. cool for 10 minutes and fridge them for about 2 hours. remove brownies from pan by using over paper as handles. slice and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"melt butter and chocolate in a double boiler. beat eggs and sugar in a bowl until a light and creamy texture. add melted butter and chocolate to egg and sugar mixture. fold in flour and nuts. transfer to well greased biscuit tray 26cm x 18cm. bake in oven 180 c for 20-25 mins, remove and rest for 30mins. do not over bake- max time in oven 30min if you must. brownie will look glossy and soft in texture when baked. turn out onto a cake rack and allow to cool to room temperature- then cut into serving size pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"soak raisins in rum in bowl overnight or at least 8 hours. preheat oven to 350 degrees f. butter 13x9x2-inch metal baking pan. stir butter and unsweetened chocolat in heavy medium saucepan over low heat until smooth. cool slightly. whisk in sugar and eggs. mix in raisins with liquid, then flour. mix in chips. transfer batter to pan. bake until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes. cool brownies in pan on rack. cut into squares. serve with vanilla ice cream or whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"in a microwave or double boiler, melt chocolate and butter for brownies. cool 10 minutes. add sugar and mix well. stir in the eggs and vanilla. add flour and mix well. line a 13x9x2 inch baking pan with foil and grease the foil. pour batter into the pan. bake at 350f for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. do not overbake. cool completely. for topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler. stir until smooth. cool to room temperature. fold in whipped cream. spread over brownies. chill before cutting. pour a big glass of ice cold milk and indulge! store leftover brownies (if there are any) in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"combine i cup of the milk and chocolate in large microwavable bowl. microwave on high 2 minute stir until chocolate is completely melted. stir in remaining 1\/2 cup milk. add dry pudding mix; beat with wire whisk 2 minute or until well blended. refrigerate 20 minute gently stir in 11\/2 cups of the whipped topping. spoon into 6 dessert dishes. refrigerate until ready to serve. top with remaining whipped topping and raspberries just before serving. store leftover dessert in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"add sugars and cocoa to melted butter, blend well. beat in eggs one at a time. sift flour and baking powder into mixture, stir. add vanilla and walnuts stir until mixed. bake in 9 x 13 pan for 30 mins in a 350 degree oven. icing. put butter, sugar and cocoa in food processor, mix well. add liquid and blend until smooth. ice brownies when cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"in an 8-inch square glass baking dish, place the butter and chocolate and microwave on high until melted, about 2 minutes. remove the dish from the oven and whisk to combine. add the sugar and stir well to combine. sift the flour and salt into the chocolate mixture and add the eggs, whisking until smooth, scraping around the sides to incorporate all the ingredients. add the vanilla and whisk to combine. stir in the chocolate chips and microwave on high until set and a cake tester or toothpick inserted into the center comes out clean, 4 1\/2 to 5 minutes. note: cooking times may vary, depending upon the strength of the microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. add eggs, 1 at a time, beating just until blended. add cocoa and vanilla; beat at low speed 1 minute or until blended. gradually add flour, beating well. stir in pecans and chocolate morsels. pour batter into a greased 13- x 9-inch baking pan. bake at 350° for 30 to 35 minutes. cool and cut brownies into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"heat oven to 350* -- melt 2 cups of chocolate chips and the butter in a 3 quart pan over low heat., stirring constantly,. remove from heat and stir in flour, sugar, vanilla and baking powder and salt and eggs,. mix well.spread batter in ungreased 13x9\" pan.and bake 27-34 minutes or until center is set -- cool completely -- for about 1 hour. mix frosting and 1 cup chocolate chips and walnuts.in a medium bowl -- spread frosting mixture over brownies -- cut in 6 rows by 4 rows."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"in a saucepan, over low heat, melt semi-sweet chocolate chips with 2\/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. remove from heat; stir in 1\/2 cup walnuts. spread evenly into foil-lined 9-inch square pan. in another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. remove from heat; stir in remaining walnuts. spread over fudge in pan. chill for 2 hours, or until firm. turn fudge onto cutting board; peel off foil and cut into squares. store loosely covered at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"preheat oven to 325 degrees f. whisk\/mix together eggs, sugar, and vanilla at high speed until mixture increases to 3x volume with a ribbony consistency. melt together both chocolates and butter in microwave or double boiler. be careful not to scorch chocolate! if microwaving, do so in 15-20 second increments, stirring each time. slowly add chocolate mixture to egg mixture while mixing, taking care not to add the chocolate so quickly that the eggs get \"cooked.\" mix well. add espresso (optional), flour, baking powder, and salt, continuing to mix well. stir in the chocolate chips. dollop onto a cookie sheet by the spoonful or using a pastry bag and cone, about 1 1\/2 inches apart. bake 8-10 minutes at 325 degrees f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"combine flour, oat bran, cocoa, sugar, milk powder and baking soda in a large bowl; mix well. stir in the chocolate syrup, egg whites, and vanilla extract. fold in nuts if desired. coat an 8\"x8\" pan with nonstick cooking spray. spread batter evenly in pan, and bake at 325 degrees for 23 minutes or just until edges are firm and center is almost set. cool to room temperature, cut into 16 2\" squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"preheat oven to 180°c; lightly grease a 16cm x 26cm pan and line it with non-stick baking paper. place the chocolate and butter in a microwave-safe dish (a microwave tupperware jug is ideal for this purpose); microwave on medium\/50% power, stirring once, for 2 minutes or until the chocolate and butter have melted. stir the sugar into the chocolate mixture, stirring well to thoroughly dissolve any lumps; stir in the eggs, flour and coconut; once these ingredients are well combined, add the cherries. pour the mixture into the prepared pan and bake for 40 minutes; leave in the pan to cool; then cut into squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"line a 25cm square slice tin with baking paper. pre-heat oven to 180 c. place chocolate and butter in a double boiler until just melted. take saucepan off the stove and stir in vanilla, sugar, beaten eggs, flour and nuts. stir until mixture just comes together. pour into tin and level off. bake 25-30 minutes until mixture is set but not dry. don't overcook! the top should be soft to touch - it will crisp up as it cools. cut when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"scatter the brownies into serving bowl. put the chocolate and half the cream in a fireproof bowl and place over a pan of simmering water stirring occasionally until melted. remove from heat and allow to cool slightly. whip the remaining cream into soft peaks and fold into the chocolate mixture a little at a time. pour the mousse over the brownies. ready to eat now or can be put into fridge to firm up fo up to 2 hours. can be topped with grated white chocolate or add cherries and a dash of kirsch for a black forrest taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"pre-heat oven to 325. in a saucepan, combine butter, sugar, cocoa powder, vanilla and spices if using. over low heat, mix until butter is melted and combined, remove from heat. add eggs, one at a time, stirring well after each egg. add flour, stir just until combined. fold in chocolate chips and nuts. bake in an 8x8\" parchment lined pan for 25 minutes. cool completely before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"place chocolate in a medium-sized heatproof bowl. place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. set aside. place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl. place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6 to 8 minutes or until the egg mixture becomes thick and pale. remove from heat and allow to cool slightly. in a medium-sized bowl, whisk the cream until stiff peaks form. using a large spatula, gently fold through the egg mixture until well combined. fold in the melted chocolate and brownies. pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"brownies: preheat oven to 350. butter and flour a 17x11-1\/2x1 baking sheet. whisk flour and cocoa in a medium bowl; set aside. using a mixer, beat sugar, shortening, corn syrup, vanilla, and salt in a large bowl. beat in eggs. add flour mixture and beat just enough to blend. spread to edges in prepared baking sheet. bake until tester inserted in center comes out with a few moist crumbs attached (about 23 minutes). cool completely on a rack. topping: in a large saucepan over medium heat, stir together the half-n-half, sugar, butter, yolks, and vanilla until mixture thickens (about 180 degrees). stir constantly for about 15 minutes. do not allow to boil. fold coconut and pecans into topping. chill one hour then spread over brownies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"preheat oven to 340 degrees farenheit. melt butter and chocolate together gently over a low heat in a heavy based saucepan. take the pan off heat and add vanilla and sugar, let cool a little. beat eggs into mix along with both nuts. pour mixture into a 24cm square baking tin. bake in oven for 25-30 mins .the tops should be set and the mix will still be gooey. cut into 16 squares and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"heat oven to 350. line a 9\" square baking pan with nonstick foil; set aside. reserve 2 oz of the chocolate. chop remaining 6 oz and place in a large microwave-safe bowl with butter. microwave for 1 minute. stir. microwave for 30 seconds. stir until smooth. stir sugar, flour, baking soda and salt into chocolate mixture until well blended. add eggs and vanilla; stir until smooth. chop remaining 2 oz chocolate and stir into batter. pour into prepared pan, spreading level. bake at 350 for 45 minutes or until toothpick come out clean when inserted in center. cool on rack for 10 minutes. lift brownie from pan using foil; place directly on rack to cool completely. dust with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"preheat oven to 180c\/160c for fan forced. grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles. place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar. cool slightly and stir in eggs, chocolate chips and essence. sift flour and cocoa over the chocolate mixture and stir to combine. pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch. cool completely in pan (brownie will firm on standing). remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"pre heat oven to 170 degrees and line a dish with baking powder. with an electric mixer cream butter, sugars and vanilla. add eggs beating well. blend in chocolate and cocoa. blend in flour and nuts. pour mix into pan and bake in oven for 35 - 50 minutes. when cooled cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1\/2 hour. cut into squares. chill.","target":"add all of the above ingredients in order into a bowl. beat them properly until smooth. pour into a microwave safe casserole. heat for 5 minutes. check if it is done, if not, heat accordingly. serve with chocolate icing and sprinkles, or add crushed walnuts into the batter before heating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"preheat oven to 375 f. saute mushroom stems in oil or broth (nonstick pan works best). add garlic and bread crumbs, and any additional oil necessary. stir in basil and saute briefly. fill mushroom caps with sauteed stuffing. cover with parchment and bake for 20 minutes (or until tender). sprinkle with lemon juice and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"if mushrooms are very small leave whole. if not, slice thinly. peel garlic and cut in to slivers. mix the mushrooms, oil, lemon juice, marjoram, garlic and pepper. leave to marinate for at least 2 hours or overnight. serve as part of an antipasto platter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"combine lemon juice and water in a large pot. add mushrooms and bring to a boil; reduce heat and simmer 5 minutes. drain off liquid. place herbs and mushrooms, garlic and bay in clean hot jars. bring vinegar to a boil and pour over mushrooms leaving 1\/2 inch head space. seal process for 20 minutes in a boiling water bath at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"place mushrooms in a large ceramic bowl. combine 1\/3 cup oil and spices in and pour over mushrooms. toss well to coat. set aside to marinate for 15 minutes. heat a wok over high heat until hot. add remaining oil and mushrooms and stir fry for 3-4 minutes or until golden and just tender. sprinkle over the chopped peanuts, and serve with cocktail sticks with drinks, or, over steamed rice garnished with yoghurt and chopped cilantro for a light meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"saute the onion in 2 tablespoons olive oil until brown and then add the tomatoes, garlic, rosemary and salt and pepper. simmer until all the liquid has evaporated and a thick sauce remains. pour the lemon juice over the mushrooms and leave for 10 minutes. saute the mushrooms in the remaining olive oil. add the mushrooms to the sauce and simmer for a further 10 minutes. bring to room temperature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"preheat oven to 200 degrees celcius. place mushrooms in single layer in baking dish. cover with enough water to cover mushrooms 2\/3 of the way. mix herbs and garlic and sprinkle over mushrooms. cover baking dish with foil. bake 1 hour,. when cooked strain liquid for use in soup or risotto, and add butter (optional) stir through, season and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"preheat the broiler. clean the mushroom caps with a damp paper towel. save the stems for stock or to flavor sauces. in a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. mix well. line a 17x11\" jelly roll pan with foil. arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture. place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes. to serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"clean mushrooms and set aside. melt butter in wok or stainless steel frying pan. slowly add the wine. add the mushrooms. sprinkle worcestershire sauce over mushrooms. i like to make sure there is some over every mushroom. sprinkle salt and pepper over mushrooms. sprinkle minced garlic over all. saute; stirring occasionally over high heat until mushrooms are tender and the sauce and wine is reduced, approximately 15 - 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"roughly chop bread into small squares and lightly toast. remove stalk from mushrooms and place on to greased baking tray. slice onion and gently fry. when onion has softened,add half a cup of balsamic vinegar to the pan,then add cherry tomatoes. wait for tomatoes to soften and their skin to blister then add bread squares to soak up the juice. fill mushrooms with the mixture, top with goats cheese and cook in the top part of the oven for about 10mins on a medium to high heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"pre heat the oven to 375o. place the lentils in a small bowl and cover with water. cover and let stand over night. remove the stems of the mushrooms and reserve them use at a later date. wipe the mushrooms clean with a damp cloth if necessary. put the bacon grease in a skillet and bring it up to heat. drain the lentils thoroughly, combine with the rice and pine nuts, and add to the skillet. stir frequently to avoid scorching. cook it for 3 or 4 minutes. stuff half of the mixture into each of the mushrooms and pat down to compress it. place the mushrooms on a cookie sheet and carefully spoon the cheese on top. place in the oven for 20 minutes. watch it. you want the cheese to brown but not burn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat. reduce the heat and simmer for 10 minutes. mash the butter and flour together with a fork to make a smooth paste. stir the butter mixture into the mushroom and cook until thickened. stir in the beaten egg and bring to a simmer - do not boil. adjust the seasoning with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"place mushrooms into a large ceramic, glass or plastic bowl. combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug. pour mixture over mushrooms and toss well to coat mushrooms in mixture. set aside to marinate for 15 minutes. heat a wok over high heat until hot. add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"clean the mushrooms, slice the caps and chop the stems. warm up the oil, butter and add the garlic. mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. make sure they are tender but still crisp. add chopped mint and parsley, cook one more minute, and add salt and pepper to taste. this could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"preheat oven to 350 degrees. cook rice. rinse and remove stems from mushroom caps. chop stems, onions and pepper, keeping the stems separate. heat oil over low-med heat. saute mushroom stems for 3-4 minutes. remove from pan and set aside. in same pan, saute onion, peppers and basil. remove from heat. add ricotta cheese, mushroom stems and rice, stir to combine well. arrange mushroom caps rim side up on cooking sheet. spoon mixture into caps, top with parmesan cheese. bake for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"preheat oven to 325. wash the mushrooms and remove the stems. mince the stems and set aside. very lightly brush both sides of the caps with olive oil and arrange in a baking dish. put the butter in a medium skillet and saute the onion, celery, and garlic until the onions almost caramel. add the mushroom stems, parsley, and bread crumbs. stir until well blended. stuff each mushroom cap with the mixture (i like to over stuff, just round the top with a teaspoon). sprinkle them with the parmesean cheese and bake at 325 for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"heat enough oil to have two inches of depth heat to about 350 degrees. mix flour and garlic salt together. add milk and egg and stir to combine. make another bowl with a shallow bed of panko (add more as needed). dip mushrooms into batter and then into panko, sprinkling additional panko on top of mushroom and pressing lightly. drop into oil and cook until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"rinse your mushrooms, and then put them in the foil pan. take your stick of butter and slice it up into little squares, spread it out all over mushrooms, take the tony's and sprinkle your desired amount depending on how spicy you like your food, same with garlic and pepper and salt(you can never put to much garlic on them) take the foil pan with all the ingredients in it and cover it with foil. pop it on the gas grill or smoker(smoker makes it taste even better). cook it till the mushrooms are tender. serve with pork,beef, or chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"take out stems of mushrooms and thoroughly wash. spread each mushroom out on a cookie sheet and sprinkle with salt (you can also soak them in salt water for two hours prior to filling them, but i never have the time!). mix together the rest of the ingredients and stuff each mushroom till full. bake mushrooms on a pan at 325 degrees for 15 minutes. you can also make these ahead of time and refridgerate (covered) up to a day or two in advance. eat up!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"clean the mushrooms and place in large bowl, plastic container or ziplock bag. mix lemon juice, olive oil and pepper and pour over mushrooms. let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile. heat pan at medium heat and cook the mushrooms in their marinade. keep stiring\/turning until cooked through but not mushy; approx 15-20 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"put butter into a cold pan and then top with sliced mushrooms and pepper (i used a pepper mill and just ground away so amount of pepper is estimated but we like a lot). put pan on a medium heat and stir to coat the mushrooms with the melting butter, once coated turn heat the heat down a little and stir occasionally till the mushrooms take on a bit of colour - about 12 to 15 minutes and then add the sour cream and the cream stirring into the mushrooms and heat through. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.","target":"wipe mushrooms with a damp paper towel; do not rinse. slice mushrooms or cut into bite-size pieces. very small mushrooms can be left whole. over high heat, in a 12 inch frying pan, add olive oil and butter and heat to sizzling, swirling to coat bottom. add mushroom pieces. toss to coat with oil\/butter mixture. sprinkle with salt and pepper and continue to cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown. add garlic and cook, stirring, 2 - 3 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine onions and garlic in oil, saute a few minutes; remove from heat. season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion and garlic mixture,lemon juice and zest and 1 t. parsley, cook another 3 minutes. place chicken in a baking dish, top with olives and tomatoes. roast 15-20 minutes until chicken juices run clear. remove from oven; top with parsley and feta cheese, serve.","target":"trim excess fat from chicken thighs. rinse chicken with cold water, pat dry. place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes. combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well. spray the broiler rack with pan spray. remove chicken from lemon juice; discard the lemon juice. arrange marinated chicken on the broiler rack, then brush with parsley mixture. broil thighs 6 inches from heating element, 4 minutes on each side or until tender. transfer chicken to a serving platter. garnish with lemon wedges and parsley, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place noodles in large bowl; cover with hot water. let stand 20 minutes or until softened. drain well. heat oil in large skillet or wok over medium high heat. add garlic, chicken and shrimp; stir fry about 1 1\/2 minutes until nearly cooked through. add egg; let set slightly then stir to scramble. add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. add to noodles; stir fry until well coated. garnish with onions.","target":"saute cabbage and onion in oil until just softened. set aside in large bowl. cook pasta until al dente. while pasta cooks, mix next 9 ingredients in a sauce pan. heat gently, adding coconut milk gradually. do not boil. mix cooked pasta with sauce and veggies. mix in cilantro and basil. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: poke chicken breasts with fork. marinade in italian dressing for at least 2 hours. heat grill\/skillet to medium-low heat. season chicken with garlic salt. cut chicken, bell pepper, and onion to bite size pieces. skewer chicken, peppers and onion. grill until browned on both sides. enjoy! =~}.","target":"combine lime juice, vegetable oil, and honey in a shallow dish. add chicken; toss gently. cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. remove chicken from marinade, reserving marinade. alternate chicken, onion, pepper, papaya, and pineapple on 6 (12\") skewers. coat grill rack with pam; place rack on grill over medium-hot coals. place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: soften butter at room temperature. cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. bake at 350 degrees for 20 minutes. using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer. with a mixer, combine sugar and cream cheese. fold in half of cool whip. pour into crust. top with chocolate pudding. top with remaining cool whip topping. sprinkle with pecans pieces. refrigerate several hours before serving.","target":"crust. mix melted crumbs and butter. press on bottom of springform pan. wrap 3 layers of heavy-duty foil around the outside of the pan, bringing foil to top of rim. cake. preheat oven to 300 degrees. beat cream cheese until fluffy. add condensed milk and beat until smooth. add chocolate, eggs and vanilla and mix well. pour batter into prepared pan. place cake in large roasting pan. add enough hot water to roasting pan to come halfway up sides of cake pan. bake cake until center no longer moves when pan is gently shaken, about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar and cornstarch in saucepan.the amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. i use 1\/2 cup. add cherries and liqueur. cook and stir over low heat until mixture thickens. spoon into baked pie shells. make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal. stir in coconut. sprinkle top of pie to within 2\" of center. bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.","target":"preheat the oven to 350 degrees. place the pie crust into the pie pan and set aside. in a large bowl beat the eggs lightly. add the corn syrup and the brown sugar and mix well. melt the butter and add it to the syrup mixture. then add the vanilla and mix well. add the almonds and stir until all is mixed. pour into the prepared crust. bake for 50-55 minutes or until set. let cool before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large sauce pan, combine first 9 ingredients and bring to a boil. cover chicken and reduce heat to simmering. simmer approximately 20 minutes or until liquid is absorbed. remove from heat and squeeze in the juice of 1\/2 lime. heat tortillas and keep warm in foil. put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla. serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.","target":"cook pasta according to package directions. meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through. stir in the half-and-half, taco seasoning and butter. cook until just heated. season to taste with salt and pepper (none may be required cuz of the taco seasoning.) add drained, cooked pasta and toss. serve with grated parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large sauce pan, combine first 9 ingredients and bring to a boil. cover chicken and reduce heat to simmering. simmer approximately 20 minutes or until liquid is absorbed. remove from heat and squeeze in the juice of 1\/2 lime. heat tortillas and keep warm in foil. put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla. serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.","target":"cook pasta according to package directions. meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through. whisk in cream and taco seasoning until blended. cook until heated through, do not boil. stir in parmesan cheese. drain pasta, toss with chicken mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended. stir in raisins. pour into pie shell. bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set. cool. if desired,top servings with sour cream. combine flour with salt. cut in shortening until particles are pea size. sprinkle with milk to make a stiff dough. roll on lightly floured board or cloth to fit a 8\" pie tin. fold edge under and flute rim.","target":"heat 1 cup raisins in water on stove, drain and set aside. stir milk, beaten egg yolks, sugar, cornstarch and salt until well blended. heat on stove on medium heat until thickened. remove from heat and add vanilla, butter and sour cream. fold in raisins. pour into baked pie shell. directions for meringue: beat 3 egg whites and 1\/8 teaspoons of cream of tartar until frothy. add 6 tablespoons of sugar one spoon at a time slowly. beat until meringue forms soft peaks. top pie with meringue and bake for 5-7 minutes @ 350 degrees or until meringue is golden brown. let pie cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: first layer: mix all ingredients together and pat into a pie pan. bake in a preheated 400 degree oven until browned,8 to 10 minutes. second layer: beat together and pour into pie shell. chill. third layer: mix until thickened and pour on cream cheese layer. chill. fourth layer: cover pie with 4 oz. whipped topping. chill until serving time","target":"1st layer: combine butter (melted), flour and pecans and press into a 13\" x 9\" casserole dish. bake at 350 degrees for 25 minutes. let cool. 2nd layer: combine cream cheese (softened), sugar and 1\/2 of large whipped topping. spread over cooled crust. 3rd layer: combine condensed milk, egg yolks and lemon juice, spread over 2nd layer. 4th layer: top with remainder of whipped topping. garnish with lemon slices and mint, if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. roll half of pastry out on floured surface and place in 9\" pie pan. measure ingredients into a two quart mixing bowl and mix well. pour into unbaked pie shell. roll out remaining pastry and cover the fruit mixture. crimp edges attractively and pierce all over with a fork to release the steam. place pie on a cookie sheet and bake for about one hour or until nicely browned.","target":"in 2-quart saucepan mix milk, yolks, 1\/4 cup of sugar, and 2 tablespoons of corn starch. cook over medium heat until mixture boils and thickens stirring constantly. transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours. meanwhile in 3 quart-saucepan stir 1 cup of berries with 2\/3 cup of sugar, 3 tablespoons corn starch and one cup of water. heat to boiling over high heat. cook 2 minutes to thicken stirring constantly. remove from heat and stir in lemon juice and remaining butter. cool slightly and fold in remaining berries. spread chilled custard into pie shell. top with berry mixture and refrigerate for 3 hours until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f. roll half of pastry out on floured surface and place in 9\" pie pan. measure ingredients into a two quart mixing bowl and mix well. pour into unbaked pie shell. roll out remaining pastry and cover the fruit mixture. crimp edges attractively and pierce all over with a fork to release the steam. place pie on a cookie sheet and bake for about one hour or until nicely browned.","target":"heat the blueberries in a saucepan over medium heat until they begin to boil. simmer gently for 10 minutes. add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. mix the cornstarch with the water, and pour mixture into the blueberries while stirring. cook, stirring, until mixture becomes clear and thick. continue to cook for 1 minute. remove from heat and cool. spoon mixture into the pie crust and refrigerate for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: prepare pie crust,according to package directions,for one crust pie. refrigerate remaining pie crust for later use. heat oven to 425 degrees. place prepared crust into a 10\" tart pan with removable or a 9\" pie pan. press in bottom and up sides of pan. trim edges,if necessary. in a large bowl,combine all filling ingredients;blend well. carefully,pour into pie crust lined pan. bake for 40 to 50 minutes or until knife inserted in center comes out clean. cool. in a small bowl,beat cream until soft peaks form. blend in powdered sugar and maple flavor;beat until stiff peaks form. spoon or pipe over filling. garnish with pecan halves. store in refrigerator.","target":"in a medium bowl combine the eggs,pumpkin,sugar,corn syrup,vanilla and cinnamon.hand-stir just until mixed well. then pour into pastry shell,sprinkle with the pecans. bake in 350 degrees f for 50 to 55 minutes or until knife inserted near the center comes out mostly clean. cool on a rack of some sort.cover and refrigerate within 2 hous. if desired,serve the pie with the whipped cream and sprinkle with additional cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onions and garlic in oil about 3 minutes. add gebhardt's and regular chili powder. mix well. brown beef in another pan, a pound at a time, adding pepper to taste while browning. add meat to onions and spices, using a little broth to keep from sticking. saute sausage and green chili pepper together 2 minutes. add to the pot along with meat and onions. cook 15 minutes. add new mexico chili powder, cumin, coriander, tomato sauce and remaining broth. mix well and cook for 30 minutes. add oregano tea. cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. during the last 20 or 30 minutes add salt, pepper, cayenne and tabasco, if needed.","target":"sauté the onion and garlic in the olive oil. use a large pot over medium heat, and wait until the onion turns translucent. add the ground beef and stir until it\u2019s browned. gently stir in the tomatoes, beans and spices. add salt and pepper to taste. reduce heat to low and simmer for 30 minutes. mix in the corn and continue to cook the chili for another 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. add ginger, fry another minute or two, then transfer mixture to a large bowl. add chicken. grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt. stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.","target":"melt butter in skillet over medium-high heat. add onion, ginger, and garlic to pan. saute 5 minutes or until lightly browned. stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. stir in tomato, raisins, and serrano. cook 1 minute. add chicken. cook 5 minutes, stirring frequently. add juice and salt. cook 30 seconds. add rice; cook 90 seconds, stirring frequently. stir in 2 cups water. bring to a boil. cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. remove from heat. let stand 10 minutes. sprinkle with cilantro and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: first slice the roma tomatoes, add salt and pepper and set aside. heat the oil in a frying pan with a tight fitting cover. add rice and stir until all the grains are coated, followed by the chicken and continue to stir until it starts to brown. add the peppers, tomatoes, basil, and liquid. cover, reduce the flame to very low and leave alone for 15 minutes. do not peek, remove from heat and let it sit covered for another 15 minutes.","target":"heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil. place couscous in a large bowl, and stir in broth mixture. cover and let stand 5 minutes. fluff couscous with a fork; stir in chicken and next 6 ingredients. serve warm or cold. note: substitute 4 tsp dried basil if you can't get fresh."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450°f. roll half the pastry out on a floured surface and place into 9\" pie pan. mix the next seven ingredients together and place into pie crust. roll other half of pie crust out and place over the top of the filling. crimp edges attractively and pierce the top all over with a fork to let the steam escape. bake at 450f for 15 minutes, reduce heat to 350f and continue baking for 30 additional minutes or until done. remove to a cooling rack and serve once cooled.","target":"place chopped rhubarb in colander. pour boiling water over rhubarb and drain well. mix together sugar, flour, and quick cooking tapioca. add rhubarb and toss to coat. let stand 15 minutes. beat egg in cold water and add to rhubarb mixture. pour into 9\" unbaked pie shell and top with small pieces of the 1 t of butter. put on top crust and sprinkle with sugar, if desired. bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 40-50 minutes longer or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat together eggs and sugar. add milk slowly and beat. add all dry ingredients, beat until smooth. pour batter in a funnel--hold the hole closed w\/ your finger. next, remove finger and create designs while pouring it into the hot oil. be very careful! (2 inches of oil). turn onto. other side until both sides are golden brown. drain on paper towels and sprinkle w\/ powdered sugar. we also like to add cinnamon as well. yummy! ps -- i highly recommend you make a double batch!","target":"sift flour, salt, sugar, egg, and baking powder. add dry milk. add water and beat with mixer until nice and smooth. pour oil into a heavy pan until it is 1 inch deep. heat to 375 degrees f (190 degrees c). if using a heavy deep fryer that is made for multiple cakes keep heat at 400 degrees. pour batter through funnel into oil with a circular motion to form a spiral. fry until lightly brown; turn over to brown the other side. cook to golden brown, and remove to drain on paper towels. sprinkle with confectioner's sugar while still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease 9\" springform pan with 1 tablespoons of butter, dust with flour. in metal bowl over double boiler, melt remaining butter and chocolate, remove from heat use mixer to beat yolks together with sugar and vanilla. beat whites and salt together until stiff. fold chocolate mixture into yolk mixture a little at a time. fold in egg whites. pour into springform pan. bake 40 minutes until spongy. remove from oven, remove springform, cool completely. when cake is cool, prepare icing. mix together chocolate and cream over double boiler until smooth. spread over cake. top with raspberries and whipped cream.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cocoa and boiling water. mix buttermilk, oil, eggs and vanilla together. mix dry ingredients together. mix dry ingredients into buttermilk\/oil mixture. mix in cocoa. bake at 350 degrees fahrenheit in two greased and floured and parchment lined 9-inch round pans. bake until tester comes out clean, approximately 30 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350 degrees. sift all dry ingredients into a large bowl. add vinegar to water and mix into dry ingredients. add margarine and vanilla, mix again. grease a 9 x 13\" pan (use the margarine wrapper to grease the pan),lightly flour pan pour mixture into prepared pan. bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake cool and frost with your favourite frosting.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place all dry ingredients in the mixer. turn mixer on low and slowly add the wet ingredients 1 at a time. pour into 2 greased round pans or 2 square pans. bake 350 for 45minutes-1 hour. freezes well. hint: line the pans with baking paper for easy clean up.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar and flour in a large bowl. boil 1\/4 c cocoa, water, 1\/2 lb butter in a medium sized sauce pan. pour chocolate mixture over flour and sugar mixture and stir well. add buttermilk, beaten eggs soda and vanilla. pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes. while cake is baking, make frosting. combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes). boil, then add confectioners sugar. pour over hot cake, sprinkle with nuts, and let set for an hour or two. serve and watch the smiles and requests for the recipe.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 325 degrees f (170c). line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper. place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth. place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale. stir through the chocolate mixture. spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set. cool in the tins and refrigerate for 2 hours. to make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth. chill the glaze till it is firm. unmould the cakes onto serving plates and spread with the glaze.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter a small ring mold and dust it with flour, tapping out excess. preheat oven to 350f. cream butter. add chocolate and blend well. in another bowl, whisk eggs with sugar until combined well. add eggs to chocolate and beat well. sift cornstarch over batter and stir in. stir in cointreau. pour batter into prepared pan. put in larger pan, add enough hot water to reach halfway up sides of pan. bake in the middle of oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. remove cake and let cool 10 minutes. invert onto a plate. let cool completely in mold and then lift mold off cake. may be made 1 day in advance and kept, covered loosely, at room temperature. serve with whipped cream.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour (or use cocoa powder) two 9-inch round cake pans. cream butter,shortening, sugar, and vanilla until light and fluffy. blend in eggs. combine baking soda, baking cocoa, flour, baking powder, and salt in a bowl. add alternately with the milk to the batter. blend well. pour into prepared pans. bake at 350 degrees f for 30 to 35 minutes. cool 10 minutes and remove from pans. cool completely on wire racks. frost with your favourite icing.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together flour, cocoa, and salt. cream shortening and sugar together until light and fluffy. beat in eggs, one at a time. stir in the vanilla. dissolve baking soda in the hot water. stir into the creamed mixture. add dry ingredients to creamed mixture alternately with cold water. beat well after each addition. (i make 5\"dumps\":dry- water- dry- water- dry). bake in a greased and floured 13\" x 9\" x 2\" pan for 20-25 minutes at 350f.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350. grease and flour two 9\" cake pans. mix together sugar and egg yolks. add oil and water. sift together flour, cocoa, and salt. add flour mixture and milk alternately to sugar mixture. when milk is almost gone, add soda and almond. pour into pans and bake 30-35 minutes.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat sugar, oil, eggs and vanilla for 4 minutes. sift together dry ingredients. mix dry ingredients and boiling water into egg mixture alternately, one-third at a time. pour in floured 13 by 9-inch oan. bake at 350 degrees for 40 minutes until springs back to touch.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and flour a 9x13 inch pan. in a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. mix until smooth. batter will be thin. pour into prepared pan. bake in a 350 oven for 35 to 40 minutes or until done. ice with your favourite frosting.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside. melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth. whisk together egg yolks and vanilla in a large bowl. gradually stir in warm chocolate mixture, whisking until well blended. beat egg whites at high speed with an electric mixer until soft peaks form. gradually add sugar, beating until sugar dissolves and stiff peaks form. fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. spoon batter into prepared pan, spreading evenly. bake at 375 degrees for 25 minutes. do not overbake. let stand in pan on a wire rack 10 minutes before removing sides of pan.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all dry cake ingredients. add boiling water, egg and vanilla. pour into greased and floured 13x9 inch pan. bake for 45 minutes at 350 degrees. if you have a hot oven, check at 35 minutes. toothpick in center should come out clean when done. for frosting, mix dry ingredients, add water, vanilla and pb and mix well. add more 10x, pb or cocoa depending on consistency and taste. cool cake before frosting. this cake tends to lose it's top layer when frosted (it has a glossy top layer which is very moist) but if you like a heavy, dark chocolate cake, it is worth the effort. just frost gently.","target":"base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"combine all ingredients in a mixing bowl. add half and half until the mixture is creamy, not runny. place in (square) glass or ceramic baking dish and bake on 450 degrees for 45 minutes to an hour, mixing with a large spoon every 15-20 minutes after the top slightly browns. center should be hot! serve with white corn tortilla chips, pumpernickel or potato chips (tostitos tortilla scoops are the greatest with this dip!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"place spinach in a colander to drain; taking spinach in your hands, squeeze out as much excess moisture as you can; set aside. in a saucepan, melt the butter over low heat; stir in the flour, salt and pepper, stirring until thickened. add the milk, stirring constantly, and bring to a boil; cook 1 minute then remove from heat. add the spinach and cheese and jalapeno to the thickened milk, stirring until the cheese melts. serve warm with chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"let the spinach thaw out and chop up the tomato and onion. put all the food ingredients in the big bowl except the chips, stir to mix. heat in microwave on medium to medium-high heat until cheese is all melted, about 6-8 minutes. stir about halfway through cooking. after all heated and cheese is all melted, stir to mix everything together and dip! (one creative option- hollow out a loaf of crusty italian bread and scoop the dip into the hollowed out crust!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"lightly spray a shallow casserole dish or boat with cooking spray. combine all ingredients (chopping artichokes if necessary). place ingredients in casserole and bake at 325 for 20 minutes. garnish with chopped tomatoes. pretty served in a bread bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"mix together all ingredients and chill 5 hours or overnight to allow everything to absorb. (trust me it is needed to soften the veggies that are in the knorr. i usually chill overnight). serve in a french bread round with the top cut off and the pulp scooped. cut up a french baguette into small pieces for dipping. pig out!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"thaw and drain spinach well, removing all water. add 12 oz. of monterey jack cheese (reserving 4 oz.). add 8 oz cream cheese, tomatoes, onion, garlic, salt, pepper, and parmesan cheese, mixing well. top with remaining monterey jack cheese. cover and bake at 375 for 45 minutes. do not overcook. serve with tortilla chips, salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"in a medium bowl, melt margarine over medium heat. add onion and garlic, cook until onion is tender; stirring occasionally. add cream cheese and milk; cook and stir until smooth. stir in spinach, lemon peel, lemon juice, sauce and pepper. if desired, heat through. atir in half the bacon or red sweet peppers and milk until reaching desired dipping consistency. sprinkle with remaining bacon or sweet pepper. note: for a healthier version i use the peppers instead of the bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preheat oven to 375*. thaw spinach, drain well and place in a large mixing bowl. add softened cream cheese, mix together with electric mixer. add shredded pepper jack (all but 1\/3 cup), tomatoes, garlic, onion and parmesan cheese. blend well. place mixture in 9 x 11\" baking dish. top with remaining 1\/3 cup pepper jack cheese. bake, covered, at 375* for 30 minutes. remove lid and continue baking for 15 more minutes, or till bubbly and browned slightly on all sides. serve with chips or dippers of your choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preheat oven to 400°f. mix first 4 ingredients with hand or stand mixer on medium until softened and well mixed. add next two ingredients and mix on med-low until just incorporated. add spinach and mix on low until just incorporated. transfer mixture to a small ovenproof dish and sprinkling cayenne on top to taste. top with cheddar. bake for 15 - 18 minutes or until bubbling around the edges. remove from oven and allow to set for 5 - 7 minutes before serving. serve with fried or baked pita wedges and tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preheat oven to 435°f. thaw and thoroughly drain spinach. melt butter in a large saucepan over medium heat. add onion and garlic; cook and stir until onion is crisp tender garlic is fragrant, 2 -3 minutes. stir in flour; cook and stir an additional minute. add half and half and cook, stirring constantly until mixture boils and thickens, about 2 minutes. remove saucepan from heat. stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix. spoon dip into a 1 quart casserole , sprinkle with parmesan bake dip until it is bubbly and cheese is melted, 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"season the beef with salt and pepper and brown in a saucepan. drain the meat and return it to the pan. add the remaining ingredients through the mushrooms and combine. season with salt and pepper to taste. spread into a casserole dish and bake at 350 for 45 minutes or until bubbly. cover casserole with mozzarella cheese and bake until cheese is melted. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preparation. preheat oven to 350°. combine 1 1\/2 cups mozzarella, sour cream, 2 tablespoons parmesan, and next 7 ingredients (2 tablespoons parmesan through sundried tomatoes) in a large bowl, and stir until well-blended. spoon mixture into a 1 1\/2-quart baking dish. sprinkle with 1\/2 cup mozzarella and 2 tablespoons parmesan. bake at 350° for 30 minutes or until bubbly and golden brown. . yield. 5 1\/2 cups (serving size: 1\/4 cup dip and about 6 chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"thaw the spinach in the microwave and squeeze to remove excess water. place the spinach in a large pot on the stove, medium high heat. add rest of the ingredients stirring to mix it all together. let the cheese get melted. if the mixture is still liquidy then add flour one tablespoon at a time until it thickens. serve warm with tortilla chips or crusty bread. can be reheated easily in the microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preheat oven to 350 degrees. combine all ingredients in a large bowl. turn into a baking or casserole dish. bake 30 minutes or until hot and bubbly. serve with tortilla chips or corn chips. can be made ahead and kept refrigerated. bake when ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"preheat oven to 350 degrees. saute onions until clear, add tomatoes (chopped) and cook for a few minutes until some of the liquid dries. cook spinach (follow stovetop instructions). add all other ingredients together in a mixing bowl. pour tomatoes, onions and spinach into mixing bowl and mix well. pour into ovenproof dish. bake at 350 degrees for 30 min until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"wash and dry the silverbeet. discard the white stalks. dry fry in a frying pan to get rid of most of the moisture and whilt a bit. set aside to cool. mix together the rest of the ingredients and add cooled silverbeet. allow to sit 2-3 hours in the fridge before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"in food processor blend artichokes, romano cheese, garlic and parmesan cheese for about 1 \u2013 1 1\/2 minutes. artichokes and cheeses should be minced, but should not be pasty. in a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. spoon into mixing bowl mixture from food processor. blend all ingredients. mixture should have a medium thick consistency. spray an oven proof shallow serving dish. pour artichoke mixture into baking dish and bake for 20 \u2013 25 minutes at 350 degrees. artichoke dip should be a little bubbly and cheese melted through. remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"mix together all ingredients. let set overnight or at least 4 hours. can be served in hollowed out loaf of bread or head of cabbage. serve with crackers and\/or carrots and celery. * note: i showed 4 hours of cooking time since that is how long it should sit before you serve. also, 30 minute prep time does not include how long the spinach takes to thaw. i usually let it thaw overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a medium sized bowl. add thawed, squeezed spinach and water chestnuts to sour cream mixture; cover and chill. serve with raw vegetables and \/or crackers. note: this is pretty served in a\"bread bowl\"- purchase a round (unsliced) loaf of bread. cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through). add dip and chill until ready to serve. serve the bread chunks alongside, too-- yummy!","target":"in a large skillet, bring 1\/2 inch of water to a boil. cut stems off spinach, cut leaves in thirds. add spinach; cook for 2 minutes or until wilted. drain well. in a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. add garlic. stir in tomatoes and cream cheese until blended. remove skillet from burner. stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding). transfer to a greased 8 inch square baking dish. at this point, you could refrigerate until you bake it. bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned. serve warm with tortilla chips or toasted pita."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"in a 3-quart saucepan, melt margarine or butter and sauté onion and carrot for a few minutes or until tender. add water, pepper, corn, and broccoli. cover and simmer for 10 minutes. add potato soup, cheese, and milk. stir until cheese melts and soup is warmed throughout. do not boil! enjoy, may ladle into soup bowls and top with croutons."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"cook the prepared vegetables in salted, boiling water for ten minutes or so. butter the inside of a large casserole dish and add the hot vegetables to it with most of the cheese mixed in. whisk the eggs lightly with the cream and seasoning and pour over the vegetables. sprinkle the rest of the cheese on top. cover the casserole and bake at 300°f for 25 to 30 minutes until the egg custard is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"chop the onion into small pieces. fry in olive oil for around 4 minutes. add to a mixing bowl. chop pepper into small chunks. remove seeds and add to mixing bowl. stir until onion and peppers are mixed together. now preheat oven to 200c\/392f\/gas mark 6. pour passata in small amounts while stirring. transfer mixture into a small ovenproof serving bowl. grate cheese and sprinkle over mixture. place bowl into oven and cook until the cheese has melted. remove from oven and leave to cool for 5-10 minutes (if you want to). serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. cook until tenter, about 5 minutes. add diced tomatoes, tomato sauce, chili powder, and cumin. heat to a boil. reduce to low. add zucchini, kidney beans and corn. simmer for 30 minutes. add grated chedder cheese, and stir until melted into chili. serve with rice or cornbread, more cheese, sour cream and onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"in a large stock pot melt butter and saute onions until tender. add water and chicken bouillon, bring to a boil. in a separate bowl whisk flour and some of the broth. slowly add flour mixture into the soup. add broccoli, cauliflower and carrots. simmer until vegetables are tender. add half and half, shredded cheese and season with fresh black pepper. heat through until cheese has melted, but be sure not to boil!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1\/2-3\/4 inch thick. fill bowl with water and cook in microwave until almost done. meanwhile, slice onions however thick you would like them. when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill). add garlic, salt, pepper and pieces of butter on top. seal foil pack or place aluminum foil over aluminum pan and seal. cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill). this is so yummy! hope you enjoy.","target":"place the brown onion, carrots and corn kernels in a saucepan with the water. bring to a boil, and then reduce to a simmer for 2-3 minutes until the vegetables begin to soften. add the flour and onion salt, and simmer, stirring, for 3-5 minutes until the liquid begins to thicken. add the cheese, and stir until it has melted through. remove from heat and sit for 1 minute to thicken the sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cover beans with boiling water and cook for 5 minutes. drain, saving liquid. pack into steril 1\/2 pint jars leaving 1 inch at top. combine remaining ingredients with bean liquid and simmer for 8 minutes. pour over beans, adding boiling water if needed to fill jars. cap with sterile lids and process in boiling water bath for 5 minutes after water returns to boiling.","target":"combine 6 tablespoons vinegar, oil, onions, and salt and pepper to taste in a large bowl. drain and rinse beans. add to bowl of marinade and cover. chill several hours. combine chopped eggs, mayo, 4 teaspoons vinegar, mustard, and salt to taste in a medium bowl. to serve, remove beans from marinade and place in a salad bowl. add crumbled bacon and top with egg dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil the potatoes until cooked. mash with 1st measure of butter and milk, seasoning to taste. while potatoes are cooking prepare filling. melt second measure of butter in saucepan and add flour. stir constantly. remove from the heat and slowly add in the milk, stirring all the time. return pan to the heat and keep stirring until sauce boils and thickens. remove from the heat and add in the fish, parsley and eggs. place half the mashed potatoes into a greased 20cm pie dish. pour in the filling and then top with the remaining potato. top with grated cheese if desired. cook in oven for 2o minutes at 190'c or until golden.","target":"peel and boil the potatoes until soft. drain and mash with 1\/2 ounce butter and the tablespoon of milk. add the cheese and mix well. in a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent. add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well. place the fish filling into a casserole dish. top with the potatoes. sprinkle the parmesan cheese on top of the potatoes. place the sliced tomatoes on top of the potatoes. divide the remaining 1\/2 oz butter on top of each tomato slice. bake in a medium pre-heated oven for 40- 50 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dissolve salt, tartaric and sugar in water to make a homogenous mixture. sieve the soda into the besan and add it to the mixture. beat well for a long time till the dough appears to rise. put the steamer on the fire with water and heat the deep tray or thali on which the khaman is to be set. pour the batter onto the tray and steam for 25 minutes at medium temperature. cut into pieces. prepare a dressing by taking hot oil and adding mustard seeds, sesame seeds, diced green chillies, sugar and salt. pour onto the khaman and garnish with grated coconut. serve hot.","target":"heat pot on burner at medium heat. add 3 tbsp oil. add chopped onion, carrot, celery, and garlic. allow them to cook for about 10 minutes. (may choose to cook longer to caramelize the sugars). add the ham, and enough water to just cover the ham. add bay leaf. bring liquid to a boil. reduce heat to low, and allow it to simmer for about 2 to 3 hours (depending on the size of your ham, whether or not it went in frozen or room temperature will affect cooking time). i turn my ham half way through cooking. for best results, allow the ham to cool in the broth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the cabbage leaves into small pieces. slice the onions into small pieces. cut the green chillies as well. mix the cut cabbage leaves, onions, green chillies with salt and keep aside for 10 minutes. pour the wheat flour and cumin seeds over it. make a dough with water. it should be thick like vada batter. heat the oil in a kadai. take some water in a bowl. dip your hand in the water and shape the batter like a vada. carefully lower it in the hot oil. again dip your hand in the water and continue the process. if you find that the batter is wattery you can add some more wheat flour and salt. remove the vadas when they are golden brown. enjoy it with ketchup or chutney.","target":"prepare the cabbage according to the recipe description. combine ingredients for filling. place some of this mixture (about 1 1\/2 tbsps) on each cabbage leaf and fold \"envelope\" fashion. if the leaf is tough, it will be easier to do this if you make a v shaped incision and remove a part of the coarser spine. you may find it easier to roll the cabbage around the filling and just \"tuck\" the ends into the roll with your fingers - whatever works best for you! lay flap side down in a heavy dutch oven. combine sauce ingredients - use tomato juice if you don't like v8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls. bake at 350 degrees f for about an hour. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare stock and keep warm\/hot. melt butter in big fry pan and add onions and garlic and cook about 5minutes. add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat. start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine. keep doing this until all stock is used up, about 20-30 minutes. add the seafood and cook about a further 3 minutes until heated through. serve with chopped spring onions if desired.","target":"saute the seafood in oil. add chopped shallots and chopped garlic. then add the rice and cook for a while. next add the white wine and saffron. cook for 10 minutes. add the butter and keep stirring for a while. add the parmesan cheese and dish out in a plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in a large, heavy skillet. saute onion and garlic clove over medium heat until soft. add rice, stir frequently and saute about 3 minutes. add half the chicken broth (1 cup) and bring to a boil. lower heat, cover and simmer about 10 minutes, or until the liquid is absorbed. add remaining chicken broth and zucchini; cover and simmer for 5 minutes more. add shrimp, scallops and frozen peas.cover and simmer for 10 minutes, stirring once. stir in chopped parsley and cook about 5 minutes, or until the liquid is absorbed and the rice is tender. stir in grated parmesan cheese.","target":"saute the seafood in oil. add chopped shallots and chopped garlic. then add the rice and cook for a while. next add the white wine and saffron. cook for 10 minutes. add the butter and keep stirring for a while. add the parmesan cheese and dish out in a plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onion and garlic in oil. stir in rice and cook, stirring, 2-3 minutes. heat chicken broth to just boiling. reduce heat and keep warm. add broth to rice, ½ cup at a time, stirring constantly until broth is absorbed before adding the next ½ cup. continue until the rice is al dente and creamy in texture, 20-25 minutes. stir in remaining ingredients, except salt and pepper, cook, stirring until seafood is cooked, about 5 minutes. season to taste with salt and pepper.","target":"saute the seafood in oil. add chopped shallots and chopped garlic. then add the rice and cook for a while. next add the white wine and saffron. cook for 10 minutes. add the butter and keep stirring for a while. add the parmesan cheese and dish out in a plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add water to fruit and simmer 5 minutes. cover and let stand 12-18 hours in a cool place. cook rapidly until peel is tender, about 1 hour. measure fruit and liquid. alternate sugar with each cup of fruit mixture. bring slowly to a boil, stirring until sugar dissolves. cook rapidly, about 25 minutes. when mixture begins to thicken, stir occasionally to prevent sticking. pour hot into hot jars, leaving 1\/4 inch head space. adjust caps. process 10 minutes in boiling water bath. yield: about 7 half pints.","target":"for the chops. season pork chops with salt and pepper on both sides. heat olive oil in pan. sear chops for 3-4 minutes on each side. add in balsamic vinegar and orange marmalade. reduce heat to simmer, cover, and cook for about 7 minutes. for the french beans and olive tapenade. combine all ingredients for the tapenade in a food processor, and process until smooth. set aside. bring a pot of water to a boil. add in the french beans and boil for a minute. strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. just before serving, sauté the chopped shallots and french beans in a little olive oil. top off with the tapenade, give a quick stir, and take off the heat. serve while hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash, quarter removing seeds, then slice oranges. place seeds in cheesecloth bag. place oranges, seeds, and water in bowl, cover and let stand 24 hrs. place oranges, seeds, water and lemon juice in a non corrosive pan and boil 40-45 minutes or until peel is soft. remove seed bag. add sugar stirring until disolved and boil gently for 40-50 minutes or until jam starts to jel. cool slightly skimming and stirring. ladle onto jars and water bath process for ten minutes.","target":"for the chops. season pork chops with salt and pepper on both sides. heat olive oil in pan. sear chops for 3-4 minutes on each side. add in balsamic vinegar and orange marmalade. reduce heat to simmer, cover, and cook for about 7 minutes. for the french beans and olive tapenade. combine all ingredients for the tapenade in a food processor, and process until smooth. set aside. bring a pot of water to a boil. add in the french beans and boil for a minute. strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. just before serving, sauté the chopped shallots and french beans in a little olive oil. top off with the tapenade, give a quick stir, and take off the heat. serve while hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions, bell pepper in melted butter until they are wilted. add corn to the above mixture. cook well stirring constantly. when it begins getting sticky add milk until cooked. get ready to stir some more. add diced ro-tel and stir some more. add zatarain seasoning to taste. (when cutting corn off the cob, cut twice; first half the kernel, then the next half, then scrape the milk off the cob.) crawfish is excellent when added to this dish. this is an easy recipe to freeze.","target":"shuck the corn. working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels). scrape the knife down the cob to \"milk\" it. heat the butter in a dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes. sauté until onions are transparent (about 15 minutes). stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well. reduce heat to medium and cook until the corn is tender (20-30 minutes). if mixture begins to dry out before corn is tender, add a little milk and butter. notes: sometimes i add some andouille or smoked pork sausage or tasso just to give it a change of taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions, bell pepper in melted butter until they are wilted. add corn to the above mixture. cook well stirring constantly. when it begins getting sticky add milk until cooked. get ready to stir some more. add diced ro-tel and stir some more. add zatarain seasoning to taste. (when cutting corn off the cob, cut twice; first half the kernel, then the next half, then scrape the milk off the cob.) crawfish is excellent when added to this dish. this is an easy recipe to freeze.","target":"thaw corn if frozen. heat butter in medium saucepot. add corn and saute for 2 minutes. add chicken stock, onion, bell pepper, celery and tomatoes with chiles. turn heat up and cook until all of chicken stock has evaporated. add garlic, creole seasoning, salt and heavy cream. bring to a boil. add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken. add parsley and green onions. serve with steamed white rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: squeeze roasted garlic cloves into a small plate; set aside. cut onions in half lengthwise; peel. cut off ends; cut lengthwise into 1\/4 inch thick pieces. coat a 13 inch skillet with cooking spray and set over med. heat. add onions and cover. cook, stirring occasionally, until softened and clear, about 15 minute. add sugars; recover and cook till onions are golden brown, 20-30 minutes. add 1\/4 cup water and stir. cover and cook till dark brown, about 20-30 minutes, again. add balsamic vinegar, roasted cloves and another 1\/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes. transfer to a bowl to cool. store in airtight container in the refrigerator for up to 1 week.","target":"roast the garlic head by cutting a thin slice off the very top of the head to expose the tops of all the cloves. set the head in a shallow baking dish, and drizzle 2t olive oil over the head and season with salt and pepper. cover w\/ foil. bake in a 300 degree oven for 1-1\/2 hours till garlic is very soft.set aside. when cool squeeze the pulp out of the garlic into a blender and add egg yolks, garlic, lemon juic, water, salt, and cayenne. puree till smooth. with motor running add the reserved oil from roasted garlic plus the additional 1-1\/2 c oil in a slow steady stream and continue processing till emulsified."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. spread the cresent rolls out on cookie sheets to make large rectangles. cook for 10 minutes or until golden brown and then cool. mix the cream cheese, sour cream, dressing mix, and miricle whip together. spread on top of the cooled cresent rolls. chop your veggies (i like to use the food proccesor). spread your veggies on top of the mixture on the cresent rolls. sprinkle the cheddar cheese on the top. with sharp knife cut in half and enjoy.","target":"turn on the oven to 400 degrees spread the cream cheese evenly on the bottom of an 8\"x8\" pan. smooth the pizza sauce over the cream cheese and top with the mozzarella. scatter the toppings over and slide it into the oven. bake for 25 minutes or until lightly golden. serve warm with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"place 1 piece of chicken, bone side up, between 2 pieces of plastic wrap. working from the center to the edges, lightly pound with a meat mallet forming a rectangle about 1\/8 inch thick. repeat with remaining chicken breasts. place a ham slice and cheese slice in the center of the pounded breasts, trimming to fit within 1\/4 inch of the edges. top with some some of the tomatoe. sprinkle lightly with sage. fold in the sides, and roll up jelly roll style, pressing to seal. combine bread crumbs, parmesan cheese, and parsley. dip chicken in butter. roll in crumbs. bake in a 350 degree oven for 40 to 45 minutes. remove to a serving platter. stir mixture remaining in pan until smooth. spoon over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"butterfly each breast and place in a large glass pan. combine sour cream, worcestershire sauce, cayenne, paprika, salt, pepper, marjoram, thyme and soy sauce and pour over chicken, making sure each piece is coated. marinate overnight. next day remove chicken from marinade, and shake off any excess. place a pat of butter in the middle of each chicken breast and roll up. roll in bread crumbs and fit snugly in an 8-inch square baking pan. bake for 1 hour at 325 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"place chicken in large oblong pan. brush chicken with butter and sprinkle with salt and pepper. cover with foil. bake at 350 to 375 degrees for 1 hour. while chicken is baking prepare the fruits, vegetables and dressing. combine dressing ingredients. mix everything except chicken and nuts. cut chicken in small pieces. mix with dressing. refrigerate overnight. sprinkle with nuts (if desired) just before serving. this salad is great served with fresh bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"mix all marinade ingredients together and add chicken. refrigerate one hour minimum, up to 24 hours. soak wooden skewers in water or wrap handles in foil. stir together all sauce ingredients in a medium saucepan and bring to a boil. simmer a couple of minutes until blended, adding a little water if too thick. thread chicken onto wooden skewers and grill over hot coals about 3-5 minutes per side. serve with sauce and fried rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour. boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces. while cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts. put everything in a salad bowl and toss very well with dressing (you may not use it all). this is good with soft rolls or sesame crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"to microwave chicken: arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. cover tightly and microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. uncover and refrigerate about 10 minutes or until cool enough to handle. salad: cut chicken into 1\/4-inch pieces. toss chicken, dressing, mustard, cucumber, tomato and cashews. cover and refrigerate about 1 hour or until chilled. just before serving, spread cut sides of croissant halves with butter. spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"cut rounds out of your pie crust to fit into the tiny cupcake tins; press them in and prick them with a fork. bake 400 degrees till golden; cool. mix the rest of ingredients to your liking and fill the tart shells with the chicken salad. sprinkle chopped pecans over the top. refrigerate till ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"in a large salad bowl, combine lettuce, spinach, and oranges. in a small bowl, combine soy sauce, honey, ginger, and 3 tbsp water, set sauce aside. in a wok or large frying pan, heat oil over medium-high heat. add chicken and stir-fry until barely opaque throughout, about 5 minutes. add scallions and garlic and cook one minute longer. add sauce and cook, tossing, for 30 seconds. pour chicken and sauce over greens and oranges and toss. sprinkle cashews on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"remove skin from chicken and discard. remove chicken from bones and discard bones. shred chicken. place into a bowl. make dressing: combine all ingredients in a jug. whisk with a fork until well combined. pour dressing over chicken. season with salt and pepper. toss well to combine. place into an airtight container. place onions, carrot and nuts into separate airtight containers. when ready to serve, add onions, carrot and nuts to chicken. toss. spoon into bread rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1\/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.","target":"grind the bay leaves in the mortar and pistil. chop the chicken into small pieces. except for the orzo, throw all ingredients into a pot, and turn on medium heat for 20 minutes. add the orzo and cook for an additional 10 minutes, and serve. add water if it is not soupy enough, but i like it chunky."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine peppers and garlic and set aside. prepare pickling liquid-combine vinegar, sugar, water and salt. bring to a boil and boil for 5 min. add the carrots, return to a boil and boil for 2 min. prepare 6 pint jars. place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. pack in carrots and add the liquid leaving 1\/2 inch head space. process 10 minutes in a boiling water bath.","target":"pare carrots and cut into 4\" long sticks. boil in unsalted water till crisply tender. immediately place carrots into ice water to cool. pack upright into sterilized jars (the smaller canning jar). place 2 tablespoons of dill and 1\/2 clove of garlic in each jar. heat water, vinegar, salt, sugar and cayenne to boiling, fill jars and seal properly. let jars cool then store."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine peppers and garlic and set aside. prepare pickling liquid-combine vinegar, sugar, water and salt. bring to a boil and boil for 5 min. add the carrots, return to a boil and boil for 2 min. prepare 6 pint jars. place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. pack in carrots and add the liquid leaving 1\/2 inch head space. process 10 minutes in a boiling water bath.","target":"preheat the oven to 400 degrees f. if the carrots are thick, cut them in half lengthwise; if not, leave whole. slice the carrots diagonally in 1 1\/2-inch-thick slices. (the carrots will shrink while cooking so make the slices big.) toss them in a bowl with the olive oil, salt, and pepper. transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. toss the carrots with minced dill or parsley, season to taste, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine peppers and garlic and set aside. prepare pickling liquid-combine vinegar, sugar, water and salt. bring to a boil and boil for 5 min. add the carrots, return to a boil and boil for 2 min. prepare 6 pint jars. place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. pack in carrots and add the liquid leaving 1\/2 inch head space. process 10 minutes in a boiling water bath.","target":"preheat oven to 450 degrees. line a shallow baking pan with foil, set aside. cut carrots into 1 1\/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting. place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing. cover with foil and bake for 20 minutes. remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally. just before serving, toss with remaining dressing and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine peppers and garlic and set aside. prepare pickling liquid-combine vinegar, sugar, water and salt. bring to a boil and boil for 5 min. add the carrots, return to a boil and boil for 2 min. prepare 6 pint jars. place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. pack in carrots and add the liquid leaving 1\/2 inch head space. process 10 minutes in a boiling water bath.","target":"peel carrots and cut into 3\/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. to prepare pickling liquid,. combine vinegar, water and salt in a nonreactive dutch oven. bring to a boil, stirring to dissolve salt. in each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1\/2 tsp (2 ml) pepper flakes. pack carrot sticks into jars and place a. second head of dill on top. pour boiling pickling liquid over carrots, leaving 1\/2 inch (1.25 cm) headspace. remove air. bubbles with a narrow rubber spatula or plastic knife. add additional pickling liquid, if required, to maintain headspace. wipe jar rims thoroughly with a clean damp cloth. seal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine peppers and garlic and set aside. prepare pickling liquid-combine vinegar, sugar, water and salt. bring to a boil and boil for 5 min. add the carrots, return to a boil and boil for 2 min. prepare 6 pint jars. place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. pack in carrots and add the liquid leaving 1\/2 inch head space. process 10 minutes in a boiling water bath.","target":"in a small sauce pan combine chicken broth, sugar and salt; bring to a boil. add carrots and cover; reducing heat to medium. simmer until carrots are tender. (can easily poke with a fork). drain. return carrots to pan and add the dill and butter. toss until butter melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375f degrees. place potatoes in a saucepan; cover with water. bring to a boil. reduce heat; simmer 20 minutes or until tender. drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. return potatoes and liquid to pan; mash with a potato masher until slightly chunky. add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray; bake at 375f for 35 minutes. sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken in olive oil in a medium sized pan with raised sides. add broccoli, garlic, chicken broth, and crushed pepper. cover until broccoli becomes soft. add sliced mushrooms, cover again. after mushrooms cook turn off heat and add cooked linguini. mix together and let sit for 5-10 minutes. serve.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease the bottom of a casserole dish; place cooked rice and onion on bottom of casserole dish. in a bowl, mix milk, soup, cheez-whiz and pour over casserole. dot with butter. spread broccoli on top. cover and bake in 350* oven for 20 minutes; uncover and stir; bake 15 minutes longer.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onions, mushroom and peppers together in olive oil until onions are transparent, and peppers are tender-crisp. add cream of mushroom soup and 1\/4 cup water, stir. cook 1 bunch broccoli. drain, and add soup mixture. put in casserole dish. grate mozzarella cheese on top. mix stove top stuffing and put on top,. bake in 350f oven for 30 minutes.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine soup, mayo and broth in a large sauce pan, heat until warm. add cheese, stir until melted. add chicken, rice and broccoli, stir until well blended (if it seems like it needs more liquid add chicken broth or mayo a little at a time). sometimes i just layer the ingredients: rice, chicken, brocolli, sauce, french fried onions, sprinkle with cheese. same results. top with a thin layer of french fried onions and a sprinkle of shredded cheese. bake @ 350 until bubbly, about 20-25 minutes.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. parboil or steam the broccoli until crisp tender and bright green. drain well and set aside. melt butter in saucepan and stir in the salt and flour until bubbly. if using onion, add these now and saute until translucent. add the cheeses and stir until mostly melted. stir in milk. heat on medium low until thickened, stirring constantly. gently toss the cheese sauce with the broccoli and then stir in 2\/3 cup breadcrumbs. spoon mixture into a casserole dish. (oamc - freeze now and cook 60 minutes rather than 30.). cover and bake at 350f 30 minutes. sprinkle remaining breadcrumbs over the top and and bake uncovered 15 minutes.","target":"mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. add the chicken and cover each piece with a slice of swiss cheese. now add the broccoli (i like to fill in the spaces) and pour the remaining soup over the top. sprinkle with the stuffing mix and bake for 45 min at 350-375. sprinkle with parmesan cheese and bake for another 10-15 minute. check to make sure chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: roast and peel peppers. remove seeds and set aside. simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min. remove from heat. in another large pot combine the remaining 2 cups vinegar, sugars and corn syrup. bring to a boil. add the fruit mixture, bell peppers and remaining ingredients. cover and simmer for about 10 minutes. remove lid and simmer for 1 hour. stir occasionally. remove the cinnamon sticks. puree mixture in a food processor. return to pot and bring to a boil. boil until thick-around 15 min. ladle into hot sterile jars leaving 1\/2 inch head space. process in a boiling water bath 10 minutes.","target":"cut ribs in bite size pieces; place bone down on a rack in a shallow pan. cover with foil, and bake for 1 hour, at 350 degrees. combine remaining ingredients and brush over ribs. bake uncovered for another 30 minutes, brushing occasionally with sauce. these can also be made on the grill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: roast and peel peppers. remove seeds and set aside. simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min. remove from heat. in another large pot combine the remaining 2 cups vinegar, sugars and corn syrup. bring to a boil. add the fruit mixture, bell peppers and remaining ingredients. cover and simmer for about 10 minutes. remove lid and simmer for 1 hour. stir occasionally. remove the cinnamon sticks. puree mixture in a food processor. return to pot and bring to a boil. boil until thick-around 15 min. ladle into hot sterile jars leaving 1\/2 inch head space. process in a boiling water bath 10 minutes.","target":"put wine, oil, onion and garlic in sauce pan and let simmer. cook onion until soft. add reserved clam juice and 1 cup chicken brother. bring to a simmer and cook uncovered for 3-5 minutes and then stir in clams. you can put this on fish and bake it -- spaghetti squash -- salad -- anything! be creative!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: roast and peel peppers. remove seeds and set aside. simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min. remove from heat. in another large pot combine the remaining 2 cups vinegar, sugars and corn syrup. bring to a boil. add the fruit mixture, bell peppers and remaining ingredients. cover and simmer for about 10 minutes. remove lid and simmer for 1 hour. stir occasionally. remove the cinnamon sticks. puree mixture in a food processor. return to pot and bring to a boil. boil until thick-around 15 min. ladle into hot sterile jars leaving 1\/2 inch head space. process in a boiling water bath 10 minutes.","target":"in an 8 inch skillet, combine 3\/4 cup heavy cream, 2 tablespoons butter ans 1\/2 teaspoon salt over medium high heat. bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. stir in 2 tablespoons chopped flat-leaf parsley and remove from heat. add 1\/3 cup grated parmigiano-reggiano cheese when tossing with pasta. makes 2\/3 cup. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put all ingredients into a large mixing bowl and whip well. heat frying pan with 1\/2 tsp olive oil and 1\/2 tsp butter (add the olive oil so that the butter doesn't burn). add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan. cook until the eggs are light in colour and serve with hot sauce or ketchup.","target":"put eggs in a bowl with salt, pepper and half the butter. beat the eggs with a fork until well blended. melt butter in a frying pan over moderately low heat, it should cover the pan generously. pour in beaten eggs and cook, scraping and turning the eggs, for 2 minutes, add cream and continue to cook another minute or so. they should be creamy don't overcook. you can add fresh herbs, cheese, prawns mushrooms into the scrambled eggs if you so desire."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put all ingredients into a large mixing bowl and whip well. heat frying pan with 1\/2 tsp olive oil and 1\/2 tsp butter (add the olive oil so that the butter doesn't burn). add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan. cook until the eggs are light in colour and serve with hot sauce or ketchup.","target":"beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed. heat butter in 10-inch skillet over medium heat just until butter begins to sizzle. pour egg mixture into skillet. as mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. avoid constant stirring. cook 3 to 4 minutes or until eggs are thickened throughout but still moist."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put all ingredients into a large mixing bowl and whip well. heat frying pan with 1\/2 tsp olive oil and 1\/2 tsp butter (add the olive oil so that the butter doesn't burn). add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan. cook until the eggs are light in colour and serve with hot sauce or ketchup.","target":"whisk your eggs and milk together then your salt pepper and honey next take your pan and put it on the stove and let your butter melt. once melted put your egg mixture in. stir it around until its fluffy like a cloud. once fluffy turn off your stove then add your cheese. enjoy!. just to know we have chickens so we have fluffier eggs then store bought."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 180c degrees (350f degrees) combine butter, garlic, and mustard in a shallow bowl. in a plastic bag, combine remaining ingredients except chicken. dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated. place chicken pieces in greased baking dish and bake at 180c degrees for 1 hour or until done. nice served hot or cold, and good for picnics.","target":"melt butter in 9 x 13 inch baking pan. combine bread crumbs and seasonings in a bowl or plastic or paper bag. swish chicken pieces in butter, dredge in crumb mixture, and lay in baking pan. bake in hot oven (400 f) until browned, about 30 minutes. reduce heat to 350f, turn chicken pieces and bake 30 minutes longer or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 180c degrees (350f degrees) combine butter, garlic, and mustard in a shallow bowl. in a plastic bag, combine remaining ingredients except chicken. dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated. place chicken pieces in greased baking dish and bake at 180c degrees for 1 hour or until done. nice served hot or cold, and good for picnics.","target":"in a large shallow bowl mix bread crumbs, cheese, ground chilies, and salt. rinse chicken and pat dry. dip in beaten egg and roll in crumb mixture to coat. place on a foil-lined (release foil works great) 12-by 15-inch baking sheet. bake in a 375 degree oven or 350 degree convection oven until crumbs are browned and chicken is no longer pink at the bone (cut to test),45 minutes to 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 180c degrees (350f degrees) combine butter, garlic, and mustard in a shallow bowl. in a plastic bag, combine remaining ingredients except chicken. dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated. place chicken pieces in greased baking dish and bake at 180c degrees for 1 hour or until done. nice served hot or cold, and good for picnics.","target":"pull the skin off of the chicken and discard. put the chicken in a gallon-size plastic bag. in a bowl, combine buttermilk, garlic and gin. pour into the plastic bag and shake to coat. put in the refridgerator to marinate for at least 4 hours. when ready to cook, heat oven to 400 degrees. spray cooking spray on a baking sheet. on a plate, combine bread crumbs, parmesan, salt, lemon-pepper, and thyme. roll the chicken pieces in the mixture and put on the baking sheet. bake 40 to 45 minutes, turning the chicken after about 20 minutes, or until crispy and the juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 180c degrees (350f degrees) combine butter, garlic, and mustard in a shallow bowl. in a plastic bag, combine remaining ingredients except chicken. dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated. place chicken pieces in greased baking dish and bake at 180c degrees for 1 hour or until done. nice served hot or cold, and good for picnics.","target":"spray a sheet cake style pan with non stick canola spray. preheat oven to 400°f wash chicken thoroughly and lay on paper towels and pat dry. melt butter in a medium sized dish. place ritz cracker crumbs in a large bowl. mix all seasonings together in a small bowl. dip chicken pieces in the butter then immediately into the cracker crumbs. place chicken in the sprayed pan. when all chicken is in the pan, sprinkle chicken evenly with seasoning mix. bake in a 400°f oven for approx 35 to 45 minute or until chicken is completely cooked. you may be tempted to turn 1\/2 way through baking. you can if you want, but it's really not necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook rice and hamburger in seperate dishes. in the meantime, cut a hole in the tops of the peppers, around the stems (like you would carving a pumpkin). hollow out the seeds and dont throw out the tops, you will need them later. drain the hamburger grease and combine with the rice and stuff the peppers. put the lids of the peppers back on and secure them with toothpicks. pour tomatoe sauce in a large 10 cm deep pot. place peppers in there and any extra rice and haburger on the bottom. put in oven at 200 c until the inside of the peppers is hot.","target":"preheat oven to 350 degrees. place a 14x20 oven bag inside a 9x13 cake pan. brown the ground beef and onions and drain off the fat. add tomato soup, rice, cheese, salt and pepper. cool. remove the pepper tops and seeds from the green peppers. stuff the peppers with the meat mixture. combined the tomato sauce, flour and water together. pour one half of the tomato sauce mixture into oven bag. place the peppers in oven bag, stuffed side up. spoon the remaining sauce over the top. place one or two slices of bacon over the top of each pepper. bake 30-40 minutes until the peppers are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean peppers. cook them in water, just enough to cover, for 5 minutes. brown hamburger and onions to light brown. drain, stir in salt, rice and 1 cup of sauce. heat. stuff each pepper with mixture. put in upright in a container (ungreased). pour remaining sauce on peppers. cover. cook 350 degrees for 15 minutes. uncover. cook 15 mintutes longer. sprinkle with cheese.","target":"preheat oven to 350 degrees. place a 14x20 oven bag inside a 9x13 cake pan. brown the ground beef and onions and drain off the fat. add tomato soup, rice, cheese, salt and pepper. cool. remove the pepper tops and seeds from the green peppers. stuff the peppers with the meat mixture. combined the tomato sauce, flour and water together. pour one half of the tomato sauce mixture into oven bag. place the peppers in oven bag, stuffed side up. spoon the remaining sauce over the top. place one or two slices of bacon over the top of each pepper. bake 30-40 minutes until the peppers are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash peppers, remove tops and seeds. place them upright in 2 quart micro-proof casserole. pour water over bottom of dish and cook, covered, on high for 2 minutes. drain water. let peppers stand while preparing filling. crumble beef into glass mixing bowl. add onion and cook on high 4 minutes, or until meat loses its color, stirring once during cooking. drain fat. stir in garlic, salt, pepper, rice, parsley, and 1\/2 cup tomato sauce. fill peppers with mixture, mounding on top. replace peppers in casserole and top each with remaining tomato sauce. cook, covered, on high 10 to 12 minutes, or until peppers are tender.","target":"preheat oven to 350 degrees. place a 14x20 oven bag inside a 9x13 cake pan. brown the ground beef and onions and drain off the fat. add tomato soup, rice, cheese, salt and pepper. cool. remove the pepper tops and seeds from the green peppers. stuff the peppers with the meat mixture. combined the tomato sauce, flour and water together. pour one half of the tomato sauce mixture into oven bag. place the peppers in oven bag, stuffed side up. spoon the remaining sauce over the top. place one or two slices of bacon over the top of each pepper. bake 30-40 minutes until the peppers are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"in a large frypan, saute chicken, onion, and garlic in butter until meat is no longer pink. in a bowl, mix together the soup, mayonnaise, sour cream, wine, salt, and pepper. add to the chicken mixture; stir to combine. next, add ham, broccoli, and bacon. cover and cook over medium heat until thoroughly heated. on individual plates, spoon hot pasta, top with chicken mixture and sprinkle with shredded swiss cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"place chicken in pot with enough water to cover over medium high heat. simmer about 15 minutes. preheat oven to 400 degrees. grease a 7 x 11 inch baking dish; set aside. saute' onion in butter over medium heat for 3 minutes. add flour and thyme, then broth and milk. stir over heat for 5 minutes, until thick. boil noodles in large saucepan for 6 minutes. chop cooled chicken in 1\/2 inch chunks. drain noodles well. spread noodles in baking dish; top with chicken and broccoli. add sauce to the dish; top with cheese. bake until cheese melts, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"spray large frying pan with cooking spray and add the chicken. cook on medium-high heat, stirring often, for 2- 3 minutes, until browned. add broccoli, soup, and water and bring to a boil. stir in rice and sprinkle with cheese. cover and reduce heat to low. cook for 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"cut the toast into cubes and place in the bottom of a 9 by 13 pan and set aside. brown chicken in a fry pan w\/ diced onions and garlic and set aside. combine soup and milk in a sauce pan till no more lumps, then add broccoli and cook for 1 min, remove from heat and stir in 1-1\/2 c cheese then add chicken and pour over bread. sprinkle w\/ remaining cheese cover w\/ foil and bake 350 for 20-30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"preheat oven to 400 degrees. grease a medium sized casserole dish, set aside. saute onion in butter for about 3 minutes. mix in flour. gradually stir in broth, combining well. gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes. stir in salt and pepper. remove from heat. bring 2 quarts of water to a boil. add egg noodles, and cook for 6 minutes. drain noodles well. spread noodles in the prepared baking dish. place chicken and broccoli over noodles. pour the sauce over the chicken and broccoli. sprinkle the cheese over the top. bake for 20 minutes, or until the cheese is nicely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"preheat oven to 350°f. saute onions in butter. after onions carmelize, stir in broccoli. add soups and cooked chicken. mix well. add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken. bake in a 9\" x 13\" baking dish for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"cook chicken (i boil it and use the stock for chicken noodle soup later). steam the broccoli. place the broccoli on the bottom of a 9x13 pan. put the chicken on top of the broccoli. mix the remainder of the ingredients in a bowl. pour\/spread over the top of the chicken and broccoli. sprinkle cheese over the top. bake at 350 for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"cook broccoli as directed. cube chicken into small bite-sized pieces while broccoli is cooking. fry chicken in vegetable oil in skillet until done and slightly browned. grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine\/butter). line casserole dish with drained broccoli (alternate direction of each broccoli spear). dot broccoli with reserved margarine\/butter. salt and pepper broccoli to taste. place cubed chicken over the broccoli. mix sour cream and soup in a small bowl. cover chicken and broccoli with sour cream and soup mixture. top with shredded cheddar cheese. bake in preheated 350°f oven until bubbly (approximately 30 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"preheat oven to 400°f. saute onion in butter over medium heat in medium saucepan for 3 minutes. mix in flour and gradually stir in broth, combining well. gradually add milk to saucepan. cook, stirring continually until thickened, about 5 minutes. add salt and pepper to taste. cook noodles for 6 minutes in boiling water. drain well. spread noodles in a greased casserole dish, place chicken and broccoli over noodles. pour sauce over chicken and broccoli. sprinkle cheese on top. bake for 20 minutes or until cheese melts. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"mix first 5 ingredients. marinade chicken in the mixture for at least 15 minutes. heat vegetable oil in large frying pan on medium, then add chicken pieces, setting aside the remaining marinade. brown chicken, turning once. remove the white meat and add reserved marinade to the fry pan. simmer covered for 10 minutes. return white meat to pan and simmer for another 15 minutes. uncover for last few minutes of cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into strips. toss chicken, cornstarch, salt and pepper in medium glass bowl. cover and refrigerate 20 minutes. cut green onions and carrots into thin slices. mix black bean sauce, garlic, gingerroot, and sugar together. spray a 12-inch skillet with nonstick cooking spray. heat until spray bubbles, add chicken and cook until chicken turns white. remove chicken from the skillet. reheat skillet and add chicken broth. add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.","target":"cook stuffing mix, using the amount of water as mentioned above. steam broccoli and set aside for 2-3 three minutes. press stuffing in bottom and up sides of 9x12 pan. place the cooked chicken over the stuffing. layer steamed broccoli over chicken. melt butter, add flour and whisk til smooth (30 seconds). add bouillon and milk and cook, whisking til thick. add cream cheese and onions, whisk. pour over layered casserole, sprinkle shredded cheddar and cover with foil. bake 350 degrees for 35 minutes, remove foil and cook 10 additional minutes. remember, without chicken makes this a fantastic side dish that everyone will love. with chicken makes a great main dish with the veggies. yummmmm!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season chicken breasts with 1\/4 tsp pepper and 1\/4 tsp salt. combine rice, tomato, cheese, dried and fresh basil and remaining 1\/4 tsp pepper. spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. wipe off outsides of chicken breasts with paper towel. coat a large skillet with cooking spray and place over medium-high heat until hot. cooked stuffed chicken breasts 1 min on each side or until just golden brown. transfer chicken to shallow baking pan. bake at 350 degrees f for 15-20 minutes.","target":"place a cast iron frying pan into an oven and preheat at 350 degrees for 10 minutes. during this time, if the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes. place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides. let sit for at least 5 minutes. cover both sides with pepper, and then coat the chicken breast with the butter, using a brush. place the chicken into the cast iron pan and bake for 35 minutes. to get an even browning, turn the chicken over half way through the baking time. note:if a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a frying pan, melt 1\/3 cup butter. saute onions until golden; remove from pan and set aside. in same frying ban, melt 1\/3 cup butter. saute mushrooms till lightly browned; remove from pan and set aside. roll beef in flour. melt remaining butter in same frying pan. saute beef until browned. add beef boullion, salt, and onions. cover and simmer gently until beef is tender (about 1 1\/2 hours). add tomato paste, worcestershire sauce, sour cream, heavy cream, and mushrooms; heat thoroughly. serve over hot fluffy cooked rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sirloin in oil over medium heat until no longer pink. add mushrooms and pepper. combine milk and soup and add to meat. reduce heat and add sour cream. cook about 30 minutes on low heat- do not boil. add cheeses and cook and stir until melted. good over noodles or rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute mushrooms and onions in large skillet in margarine until soft; remove from skillet and set aside. slice the meat into strips the size of a pencil, 3 to 4 inches long and brown in skillet. reduce heat to simmer. return vegetables to skillet and add 1 cup water, dry mustard and pepper. cover and simmer 45 min. or until meat is tender, adding more water if necessary. combine flour with 1\/4 cup water, stir until smooth. stir into meat mixture and cook until sauce thickens, about 2 min. reduce heat to low. just before serving, stir in sour cream. serve over hot buttered noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet or dutch oven, saute the onions and mushrooms in the oil and butter until soft. add the beef and cook 10 more minutes. add the beef stock and simmer for 30 minutes. mix the flour and all seasonings with the sour cream and slowly stir into the meat mixture. cook slowly (low heat) until thick, about 15 minutes. remove from heat and serve with noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a little oil in a pan and seal the meat in batches until well browned. set aside. return pan to heat, add butter and onions and cook for 1-2 minutes or until onions have turned translucent. add mustard, paprika, salt, pepper, flour and water paste to thicken. add mushrooms and sour cream. return the beef and juices and heat through. i like to serve this with fettucine.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut up stew meat. heat oil in a large skillet until very hot. brown meat in batches. drain. in a 4 quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. add meat. pour beef broth and sherry over it. cook on low setting for 8-10 hour or high setting for 4-5 (i prefer to use low setting whereever possible). remove bay leaf. if using low setting, turn to high. in a bowl whisk sour cream, flour, and water until smooth. stir in 1 cup of the hot liquid from the crock pot into the sour cream mixture. add it all back into the cooker and stir. cover and cook on high for 30 minutes. serve over rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shake beef strips in mixture of flour and paprika. in a large skillet or dutch oven, heat oil. over high heat, brown beef, onion, garlic, pepper and mushrooms. stir in water or wine, beef bouillon and yogurt. bring to a boil stirring constantly. reduce heat, cover and simmer for 12 to 15 minutes. serve over rice or noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown onions in butter til tender. add round steak and brown. add all remaining ingredients except sour cream. simmer, covered, for 15 minutes. remove from heat and add sour cream. under low fire, heat. do not boil. prepare rice during simmering time. serve over rice (or noodles if you prefer).","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 2 tablespoons of oil in a large frying pan. fry the beef in oil for 5 minutes, stirring constantly. add the orange rind, beef stock, salt and pepper and mushrooms. cook gently for 10 minutes. remove from heat. (if anyone likes onions, fry them up now in the pan.). stir in the natural yoghurt, heat through very very gently, then serve straightaway with rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make a paste with dry mustard, 1 1\/2t sugar, salt and water (just enough water to make a thick paste) set aside. use less mustard for more mild sauce. this is 'tangy'! heat 1-2 t oil and saute the onions, mushrooms and garlic. drain, set aside. in 2 batches, cook the beef in the rest of the oil. i prefer the beef to be rare, so i just sear it -but cook longer,as you like. stir in the pepper and the mustard paste. add sour cream, stir well. add more sour cream if you like more sauce (i do). add remaining sugar. cook over low heat 5-10 minutes. serve over egg noodles or rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chuck, onions and mushrooms in large skillet until meat is browned and done. return to skillet and add next 4 ingredients. simmer for about 5 minutes, stirring very occasionally. stir in sherry, if desired. serve over hot noodles of your choice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut away fat off of meat. cut up veggies. in a skillet heat up oil. over hight heat brown meat. remove meat from skillet. sauté veggies and garlic for 5 minute remove veggies. make a paste with the flour and the drippings. dissolve bullion in water. slowly add bouillon and water to the paste. cook until thick and bubbly. turn the heat down and add in the sour cream. freeze sauce in a zippy bag. send in the swap with egg noodles. to serve: partially thaw. pour bag contents into a skillet. cover until gently warm. simmer for 30 minute.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook meat, onions, parsley and garlic. stir in salt, pepper, mushrooms and soup. simmer 15 minutes. add sour cream and milk and heat through. place in baking dish. topping. mix flour, baking powder, paprika, salt, celery seed and pepper. cut in shortening. add milk and stir just until moistened. drop by tablespoon on meat mixture. sprinkle with poppy seeds. bake in 400°f oven for 20-25 minutes. for oamc freeze before baking. thaw and bake uncovered.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: salt and pepper meat as preferred. pan fry steak quickly in 1\/2 butter. don\u2019t overcook. cook until pink. set meat aside. sauté onion and garlic in remaining butter. garlic will mild out during cooking. try with 1\/2 cup before reducing. stir in flour and then add mushrooms. add beef broth and dry mustard about 2 mins later. cook, stirring until smooth and thick. add sour cream and after 5 mins add steak to pan and heat thoroughly. serve over rice or noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown beef until no longer pink. remove beef and keep warm. add mushrooms, onions and garlic. cook until tender. add flour. add water, lemon juice, vinegar, oxo, salt and pepper. bring to a boil. stir in sour cream, beef. reduce heat and do not boil. serve over noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter over medium heat, in a 10 inch frying pan or 2 quart sauce pan, for about 5 minutes. add steak and continue to saute until meat is browned. stir in mushrooms, tomato soup and worcestershire sauce. reduce heat to low and simmer until well heated about 5 minutes stirring every few minutes. just before serving add sour cream and stir until well blended. serve over steamed white rice or egg noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour,salt and pepper; coat meat. melt 1\/2 cup butter in frying pan: brown meat on both sides. add garlic to taste, onion and mushrooms (more if you like); fry until onion is golden. move meat and vegetables to one side (or keep warm in separate pan). to other side of pan blend together 4 tbs butter and 3 tbs flour, add tomato paste and beef broth; mix well with meat and vegetables. cook until thickened. add sour cream and heat through; simmer but do not boil. sprinkle with parsley.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute garlic and mushrooms in butter. (i use an electric frying pan) add meat and salt and pepper to taste. brown meat. meanwhile, mix rest of ingredients in bowl. after meat has lost it's pink color, add mixture from bowl and heat through. do not boil. serve over rice or noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: partially freeze steak and slice diagonally across grain into 3\" strips. (when we first made this recipe we only had hamburger in the house. we later made it with steak and found we preferred it with hamburger.) cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. add flour and next four ingredients, stirring well. bring to a boil; reduce simmer 15 minutes, stirring occasionally. stir in sour cream; cook until heated throughly (do not boil.) serve over warm angelhair pasta and garnish with parsley.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt 2 tablespoons butter in skillet. add sirloin tips. saute until brown. set aside. melt remaining butter in skillet. add onions and garlic saute until golden brown. add flour, mix well over heat, but do not brown. place meat in heavy pot or baking dish, with a cover. add onion and garlic mixture, marjoram, a-1, pepper, carrot, marrow bone, mushrooms and liquid, and chicken base. mix and add broth and salt. cover and bake for 2 hours in a 325 degree oven. skim fat. remove marrow bone. stir a cup of sauce into sour cream and add to meat. serve over rice or noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400°f. spray pie plate with cooking spray. in a 10-inch skillet, cook beef mushrooms, onion and garlic over medium heat for 8 to 10 minutes, stirring occasionally, until beef is browned; drain. spread in pie plate. stir remaining ingredients except parsley in a medium bowl with wire whisk until blended. pour into pie plate. sprinkle on parsley. bake 30 to 35 minutes until knife inserted in center comes out clean. let stand 5 minutes before serving.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut your beef up into strips. heat up the beef in a large non stick frying pan. pour the mushroom soup and mushrooms over the beef and continue to heat. add in ketchup, worcestershire sauce, garlic and chili powder, continue to stir ingredients in frying pan. when ready to serve gently stir in the sour cream and serve.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toss meat in seasoned flour and nutmeg. melt butter in a saucepan and saute the garlic and onion. add meat and brown well. stir in the mushrooms. combine tomato paste, stock and wine and stir into meat. cover and simmer 1\/2 hour. add sour cream, do not boil. serve over buttered noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large pan, heat oil over medium high heat; brown steak and onion. add bouillion, hot water, salt, ketchup, and mustard, mixing until thoroughly distributed. bring to a boil. reduce heat, cover and simmer for 2 hours. check every half hour or so to make sure the water does not evaporate too much. add more hot water if needed to keep meat covered. combine cornstarch and cold water; add to meat mixture, stirring constantly until mixture thickens, similar to thick gravy. reduce heat, stir in sour cream and heat through. serve over wide noodles or rice.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rice. wash rice under warm water until water is clear. have an inch of water from top of rice, add a table spoon of vegetable oil, cover and cook. stroganoff. cook your meat (i prefer the sirloin steak) though not all the way through and sprinkle your flower on, this will thicken the dish. sautee your onion and mushroom with your meat. add the beef consume, garlic, tomatoes, and dijon mustard, let simmer until meat is tender. add your sour cream and stir until well mixed. serve over rice or egg noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: start by frying the onion with the garlic in two tablespoons of butter. when the onion is soft and glistening, saute the portabellini mushrooms with it for 4-5 minutes. while you're busy doing this, heat a separate pan to hot-hot, and sear the beef fillet cut into strips, in another two tablespoons of butter. let it rest for a bare minute, then stir it into your mushroom and onion saute. add the dijon mustard and cornflour, stir well. then stir in the beef stock and simmer for 7 minutes, no longer. stir in the sour cream and barely simmer for another 5 minutes add the chopped parsley. serve on basmati rice, and devour it smiling.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet brown beef, drain, and rinse with hot water. return meat to skiller and all other ingredients. blend everything together well and heat thoroughly on med low. the sauce will start to come together and the bouillon will turn the sauce a light brown color. if you like egg noodles with your stroganoff. start boiling your water for the noodles when you start to brown your meat. once the water is boiling add salt into the water and add the egg noodles. by the time your egg noodles are done your stroganoff will be too.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large fry pan, cook steak, mushrooms and onions in hot oil until golden brown. add bouillon, water, wine, salt, tomato paste and mustard. cover; simmer about 20 to 30 minutes or until tender. combine flour and water. stir into meat mixture. cook stirring constantly, until mixture comes to boil. reduce heat; stir in sour cream. heat, but do not boil. serve over hot noodles.","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together beef, kitchen bouquet, dry mustard, and marjoram. set aside for a few minutes while you slice the mushrooms. slice the mushrooms. heat oil in electric frying pan or large skillet, add meat. brown meat and add mushrooms. turn heat down and simmer, covered, for about 30 minutes, until meat is tender. add sour cream and ketchup. cook only long enough to heat sour cream and ketchup. you don't want it to boil. add salt and pepper to taste. serve over egg noodles (we like wide ones).","target":"brown ground beef in large skillet; add onions, garlic and mushrooms. saute until onion is golden brown. put in crock pot with all remaining ingredients except sour cream and flour. stir thoroughly. cover and cook on low 6-8 hours (or on high 3 hours). stir in sour cream and flour 1 hour before serving. serve over hot buttered noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot boil ribs in pineapple juice for 45 minutes. drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce. put dish in oven and broil for 2-3 minutes. then repeat the same process on other side. baste and broil. then they are ready to serve. this serve`s six.","target":"wisk together the brown sugar, pepper, garlic powder, onion powder, water, worcesteshire sauce and soy sauce. then wisk in the mustard. reserve 1\/4 cup of the marinade. trim the pork ribs and place in a sealable plastic bag in a large bowl. pour in the marinade remove the excess air and seal the bag. let the ribs marinade at room temerature for 30 minutes. heat up the grill and clean the grates. mix the reserve marinade with the barbecue sauce. remove the meat from the marinade and discard the remaining marinade. brush the meat with the marinade and barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. when meat temp reaches 155° remove from grill and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot boil ribs in pineapple juice for 45 minutes. drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce. put dish in oven and broil for 2-3 minutes. then repeat the same process on other side. baste and broil. then they are ready to serve. this serve`s six.","target":"mix together the vinegar, soy sauce, garlic, bay leaves, and peppercorns. add pork ribs and toss to coat. marinate overnight in refrigerator, turning at least once. dain marinade into a large straight-sided skillet or 2 smaller skillets. bring to a boil and add ribs. cover and simmer for 1 hour, turning ribs over half way through. add coconut milk and simmer 20 minutes longer, uncovered. remove ribs and turn heat to high. boil the sauce and reduce to about 1 cup. strain and set aside. brush the ribs with the sauce. grill or broil until slightly crisp, basting with the sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: scrub the potatoes well. pare a 3\/4\" strip around the middle of each potato (this is just to give you a little contrast in color). place potatoes in a saucepan, cover with water and bring to a boil. simmer covered for about 20 minutes or until tender. drain potatoes and place them in a bowl add two teaspoons of oil and toss. in a non stick frypan add the remaining oil over medium heat. add garlic,cook approximately 1 minute. add parsley, salt and pepper, mix well. add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes. serve.","target":"wash the parsley thoroughly and dry. remove stems (use only parsley leaves as the stems are too tough). chop finely along with garlic cloves (a small food processor comes in very handy for this step). place in a jar. cover with the oil (amount is given as a reference, adjust quantity as needed), to prevent contact with air. close tightly and refrigerate immediately. note: after each use, make sure the mixture is covered by oil before closing the jar in order to prevent any mould. keep refrigerated at all times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten the chicken to 1\/2 inch thickness. spread mustard on one side; sprinkle with paprika. top with a ham slice. roll up tightly; secure with toothpicks. in a bowl, combine bread crumbs, parmesan cheese and pepper. brush chicken with mayonnaise; roll in crumb mixture. place in a shallow 2 quart microwave safe dish; cover loosely. microwave on high for 7 minutes. turn chicken; cook 7 minutes longer or until juices run clear. remove toothpicks; set aside and keep warm. in a 1 quart microwave safe dish, heat butter on high for 30 seconds; stir in flour until smooth. cook, uncovered, on high for 30 seconds. add milk and salt. cook 3 to 4 minutes longer or until thickened. stir in cheese until smooth. add wine or broth. serve over chicken.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse chicken and pat dry; preheat oven to 400 degrees. pound to flatten; sprinkle with parsley. layer 1 slice of cheese and ham on each filet. roll tightly to enclose filling. dip each roll in mixture of mayonnaise and water; then roll them in the crumb mix. hold together with toothpick and place them seam side down on greased baking sheet. bake at 400 degrees for 20 mins or until chicken is done thoughout and browned on the outside.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put ham and cheese on chicken. roll up and secure with a toothpick. place chicken in the slow cooker\/crock pot so it looks like a triangle layer the rest on top. mix soup with the milk, then pour over top of chicken. cover and cook on low for about 4 hours or until chicken is no longer pink. serve over pasta. sauce can be used over the pasta.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in-between 2 pieces of plastic wrap pound out chicken breasts. sprinkle with tyme. top with a slice of ham and a slice of cheese. roll up tightly. wrap each breast with 2 slices of bacon and secure with toothpics. in a small bowl,beat eggs and milk; set aside. place flour in separate bowl. combine bread crumbs and garlic powder in another bowl. dip each chicken breast in egg mixture,then flour,egg mixture again and then bread crumbs. place on greased baking sheet. bake at 350degrees for 40-50minutes or until juices run clear.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a nonstick skillet with cooking spray and heat over med-med high heat. add chicken and cook for 6 minutes. turn and cook another 6 minutes or until no longer pink. stir in broth, vinegar, and pepper and let cook for a minute. remove skillet from heat and top each with a ham slice, then a cheese slice. cover and let cheese melt, about 3 minutes. serve with your favorite salad greens or baby spinach. the sauce makes a light dressing.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound breasts to uniform thickness. place one slice each of the ham and cheese on top of each breast. starting from the narrow end, roll breasts, securing with two toothpicks each. melt butter in skillet and brown rolled breasts on all sides. blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1\/3 cup of water, wine or broth. pour soup over chicken and simmer until chicken is cooked through, about 35 minutes. taking the top on or off the pan will help get your sauce to the desired consistence. serve hot, over white rice, with peas and onions. don't forget to take out the toothpicks!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine soup and milk until smooth and pour into a lightly greased 13x9 baking dish. place chicken breasts on top of soup, sprinkle with salt and pepper (if desired) then top each breast with 1 slice of ham and 1 slice of swiss cheese. bake, uncovered at 350 degrees for about 45 minutes or until chicken is fork tender.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound each chicken breast to flatten slightly. spread each breast with 1 tsp mustard. top each with 1 slice of ham and swiss cheese. roll up each chicken breast, secure with toothpicks. dip chicken rolls in egg substitute, roll in bread crumbs to coat. place in lightly greased baking pan. bake at 350 degrees for 25 minutes. cover loosely with foil, bake 15-20 minutes more until chicken is done.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put ham and cheese on chicken. roll up and secure with a toothpick. place chicken in the slow cooker\/crock pot so it looks like a triangle\/_ layer the rest on top. mix soup with the milk; pour over top of chicken. cover and cook on low for 4 hours or until chicken is no longer pink. serve over noodles or rice with the sauce it makes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. place chicken breasts in lightly greased baking dish. top each with ham slice, then cheese slice. in medium bowl, combine remaining ingredients, except for bread crumbs. mix well and pour over chicken. top all with bread crumbs to cover. bake for about 30 minutes or until chicken is cooked through.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken breasts until about 1\/8-inch thick. center a slice of ham on each chicken filet (trim if necessary to fit). place a strip of swiss cheese and a strip of cream cheese on bottom edge of chicken and tightly roll chicken, folding sides. use toothpicks if necessary to keep chicken together. beat eggs and use to coat chicken rolls. mix bread crumbs and parmesan cheese, roll coated breast in mixture. place on cookie sheet and bake at 350°f for 45-50 minutes or until chicken is thoroughly cooked and juices run clear. some cheese may melt out.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten chicken to 1\/4-in. thickness. sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. roll up and tuck in ends; secure with toothpicks. pour milk into a shallow bowl. in another bowl, combine the cornflakes, paprika, garlic powder and salt. dip chicken in milk, then roll in crumbs. place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear. meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. discard toothpicks from chicken; serve with sauce.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. coat a 9x13 inch-baking dish with nonstick cooking spray. pound chicken breasts to 1\/4-inch thickness. sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with breadcrumbs. bake for 40 to 45 minutes, or until chicken is no longer pink. remove from oven, and place 1\/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken breast to about 1\/3 inch thick. place ham on breast then 1\/2 oz. cheese. rollup; securing with a toothpick. dip each breast roll into a mixture of melted butter and beaten egg. roll into parmesan cheese and place in buttered baking dish. bake at 350 for 30-35 minutes or until browned and tender.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: first you will want to saute your chicken in your oil until it is cooked through (dont overcook) and set it aside. next you will want to take out a double boiler and heat your milk in a double boiler (where you water underneath is boiling slightly). next you will add your chicken base, tarragon, garlic, white pepper, and curry powder. when the milk is warm, you will want to add your swiss cheese, mixing it until melted and smooth. once the cheese has melted, add your chapblis very slowly. stir lightly, constantly and add your sour cream and combine thoroughly. add ham and sauted chicken to the double boiler and cook for about 15 minutes on low simmer until heated through (make sure the water in your double boiler isnt boiling!).","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix flour, grated cheese and sage together in a shallow bowl. place 1 slice of ham and 1 slice of american cheese on 1 chicken cutlet. roll up and fasten with toothpicks. repeat with remaining cutlets. roll each in the flour mixture and cool on a dish in the refrigerator for 1 hour. fry cutlets in butter, turning to brown all sides, and arrange them in a greased baking dish. put the remaining flour mixture into the pan you used to fry cutlets. add chicken broth and stir over medium heat until thickend. pour over chicken in baking dish and bake at 350 degrees for 1 hour, uncovered. serve with rice pilaf.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken breasts if they are to thick. place cheese and ham on each piece. fold edges of chicken over filling, secure with small bamboo skewers. mix flour and paprika and coat chicken pieces. heat butter in large skillet and cook chicken till browned on all sides. add juice (or wine) and bouillon. reduce heat simmer for 30 minutes till chicken is no longer pink. remove skewers and transfer chicken to a platter. blend cornstarch with cream in small bowl, and whisk slowly into skillet. cook, stirring till thick, and pour over chicken. garnish with parsley.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. cook and shred chicken breasts and layer in bottom of a 9x13\" casserole dish. layer pieced ham over chicken. spread cream of chicken soup over meats, then spread mayo over soup. sprinkle with garlic. layer cheese over this and sprinkle with bread crumbs and drizzle with melted butter. sprinkle with onion flakes. bake one hour until bubbly around edges. broil 5 minutes or until topping is golden brown.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°. combine chicken, ham and cheese in a bowl. separate dough into 8 rectangles; firmly press perforations to seal well. evenly divide mixture between rectangles. pull up corners of rectangles to center and twist. pinch edges to seal and place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. brush pockets with egg and bake for about 20 minutes or until golden brown.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. prepare stuffing mix as directed on the package; set aside. place chicken in 13\" x 9\" baking dish; cover with ham. mix soup and mustard; spoon over chicken. top with stuffing. bake 25 minute or until chicken is cooked through. sprinkle with cheese. bake an additional 5 minute or until cheese is melted.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take chicken and place on a large cutting board. put a piece of wax paper (or even saran wrap) over the chicken breast. use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts. then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese. take chicken and roll up into a log. if it isn't holding together, place a couple toothpicks into the chicken to hold in place. roll each piece in the flour, then in beaten egg, then in bread crumbs. place the chicken breasts in a baking dish and place in oven at 375°f and bake for 30-45 minutes (or until chicken is cooked through). cut each piece in 2 pieces, and serve!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: split, bone and skin the chicken pieces. place each chicken breast half on a sheet of waxed paper. using a meat mallet, flatten to 1\/4 inch thick. place 1 slice each of ham and cheese in the center of each piece. sprinkle evenly with parsley and pepper. roll up each chicken breast lengthwise and secure with a wooden toothpick. dip each piece into beaten egg and coat well with bread crumbs. in a heavy skillet, melt the butter and brown the chicken pieces. place chicken in a 12 x 8 inch baking dish, reserving the drippings. to the drippings add the cheese soup, sour cream and the sherry. stir well and pour over the chicken. bake uncovered in a 350 degree oven for 40 to 45 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. in large bowl, combine broth, sour cream and gravy; mix well with wire whisk. stir in uncooked noodles, peas, ham, paprika and 1\/8 teaspoons of the pepper. spoon into ungreased shallow 2-quart casserole. place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1\/8 teaspoons pepper. cover with foil. bake 30 minutes. uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are tender and thoroughly heated. place 2 cheese slice halves over each chicken breast half. bake 5 minutes longer or until cheese is melted.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. coat baking sheet with olive oil cooking spray. place chicken breasts between 2 pieces of plastic wrap and pound to 1\/4 thickness; remove plastic wrap. arrange 1 slice of ham and swiss cheese on each breast. starting from the shorter end of chicken, roll breast into a tight pinwheel. tuck ends inches secure with toothpicks. place flour, honey mustard, and breadcrumbs in 3 separate shallow bowls. add chicken to flour, turn to coat. add chicken to mustard; turn to coat. add chicken to breadcrumbs; turn to coat. transfer chicken to baking sheet and coat with cooking spray. bake until golden brown and cooked through; about 40 minutes. remove toothpicks and serve.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. spray a 12 x 8 inch baking dish pan with cooking spray. pound chicken breasts until about 1\/4-inch thick. use the flat side of the mallet when hammering. place a piece and a half of honey ham in center of chicken along with 1 and a half of provolone cheese. i put a few drop of raspberry teriyaki sauce on the ham and cheese. turn sides in first than roll up into a log. secure with tooth picks. put the flour, raspberry teriyaki, and seasoned bread crumbs in 3 separate dishes. coat the chicken first in the flour. then coat the chicken in the sauce. and finally coat the chicken with bread crumbs. place in the pan and bake for 35 to 40 minutes. serve with a nice salad!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fillet chicken breasts through center, then layer in ham slices. place stuffed chicken in a small baking dish. make alfredo packet according to directions on pack, using only 1 cup milk. pour alfredo over stuffed chicken. bake at 350 for 30 minutes. top with mushrooms, if desired, and mozzarella cheese. bake for an additional 15 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten chicken to 1\/4-in. thickness. place ham and cheese down the center of each; roll up and secure with a toothpick. place butter and coating mix in separate shallow bowls. dip chicken in butter, then roll in coating mix. place in a greased 2-qt. microwave-safe dish. cover loosely and microwave on high for 5-7 minutes. turn chicken over; cook 5-6 minutes longer or until juices run clear. let stand for 5 minutes. discard toothpicks.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 425°f. grease a 12-inch pizza pan. unroll dough; place in greased pan. starting at center, press out dough to edge of pan. spread salad dressing over crust. sprinkle with provolone cheese. top with chicken, canadian bacon, bacon, onions, tomato and mozzarella cheese. bake at 425°f for 18 to 22 minutes or until crust is deep golden brown. cut into wedges to serve.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix ground chicken, bread crumbs, eggs, 1 cup parmesan, minced garlic,garlic salt, black pepper, cayenne pepper, onion powder, mix well. take half of meat mixture and put in bottom of large loaf pan. then we layer the middle. 1 cup parmesan cheese, 2 oz. gouda, 3 oz. ham, 3 oz. french fried onions. then repeat same layer agian. top with remaining meat mixture and press around sides of pan to enclose the layers. bake in preheated oven at 375 degrees for about 1 hour. use meat thermometer if possible.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken in a greased 2 quart baking dish cover with water. cover and bake @ 350 for 30 minute or until juices run clear. meanwhile, in a skillet, saute\u2019 mushrooms and onions in butter until tender. combine cornstarch and milk until smooth. stir into skillet. add seasonings. bring to boil. cook and stir for 2 min or until thickened. drain chicken. cut pastry sheets in half widthwise. on one side of each half place chicken breast, ¼ cup mushroom mixture, 2 ham slices, and one cheese slice. fold pastry over filling and seal edges. place each on greased baking sheet. brush tops with milk if desired. bake @ 400 for 15-20 minute or until puffed and golden.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound each chicken breast to flatten. the thinner the better. lay a slice of ham on top of each chicken breast. lay a piece of cheese on the ham. roll up and secure with a toothpick. arrange in a greased baking dish. whisk together soup, sour cream and wine. pour over chicken. sprinkle with paprika and parsley flakes to garnish. bake at 300° for 2 hours.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325 degrees f. spray a 9 x 13 baking dish with non-stick spray. place chicken on bottom then layer with ham and cheese. mix cream of chicken soup with water and pour over chicken. melt butter and mix with stuffing mix and place on top. cover and bake for approximately 1 1\/2 hours or until juices run clear. for a crunchier topping, remove cover for last 30 minutes or so of baking time. no need to salt or season since the stuffing provides all of this for you.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°. place the broth in a microwaveable bowl at high 15 seconds. stir in the butter and garlic. combine the breadcrumbs, parmigiano cheese and paprika in a shallow bowl; set aside. place the chicken on a cutting board and pound with a meat mallet to 1\/4 inch thick. sprinkle both sides of chicken with the salt, oregano and pepper. top each breast with one slice of ham and one slice of cheese. roll up each breast jelly-roll fashion. dip each roll in chicken broth mixture; roll in breadcrumbs. place rolls, seam side down in an 8-inch square pan coated with cooking spray. pour remaining broth over the chicken. bake at 350° for 35 minutes or tops are golden brown.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute the chicken cubes in a little oil until they are lightly browned. in large stock pot place broth, ham, chicken, celery, onion, and bring to boil. in medium pot place heavy cream and swiss cheese; heat until cheese is melted. add cheese mixture to the large pot and add salt and pepper to taste. mix cornstarch with water. add about half of it to the soup to thicken it, then add more until the consistency is what you want. bring to a boil; then serve. garnish with additional grated swiss cheese, if desired.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. spray a 13 x 9 x 2 inch baking dish with cooking spray. add water, carrots, butter, and rice mix to baking dish. place chicken on rice mixture and top with ham. cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut. place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine eggs and milk in a small bowl. combine flour and breadcrumbs in a larger bowl. pound the chicken breasts to approximately 1\/4 inch between waxed paper. place 1 slice swiss cheese on chicken breast, followed by 1 slice ham, then another slice of cheese. tuck in sides of chicken and roll chicken in a tight roll. secure with toothpicks. dip chicken into egg mixture, place into breadcrumb mixture and coat thoroughly. repeat for all chicken breasts, then place in refrigerator for a minimum of 30 minutes (can be refrigerated overnight). preheat oven to 350 degrees. heat oil in frying pan and saute until golden brown. place the chicken on a baking sheet, cover with foil and bake for 35 - 40 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place one slice of ham on each chicken breast. then place one slice of swiss cheese on that. roll-up jelly roll style. combine bread crumbs and parmesan cheese. dip rolled chicken in eggs then coat generously with bread crumb mixture. place seam side down in greased casserole. bake at 350 degrees for 45 to 60 minutes. meanwhile, combine sour cream and cream of mushroom soup in small saucepan. heat through but do not boil. serve chicken over rice and top with sauce. i serve with assorted steamed vegetables. if making ahead place uncooked prepared chicken in fridge then bake when needed.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten each breast to 1\/4\" thickness. put ham and cheese down the middle of each breast and roll up; secure with toothpicks. place melted butter in shallow bowl and coating mix in another shallow bowl. dip chicken in butter and then coating mix. place each breast in a 2-qt. microwave-safe dish coated with cooking spray. cover loosely and microwave on high for 5-7 minutes. turn each breast over and cook for another 5-6 minutes or until juices run clear. let stand for 5 minutes. discard toothpicks before serving.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chicken, egg, onion flakes, bouillion powder, milk, bread crumbs, salt and pepper. press out onto foil to make and 8x10 rectangle. arrange ham slices over chicken mixture, leaving a 1\/4 inch edge. cover with grated cheese. roll up from the short side, using the foil to assist in rolling. discard foil. press in ends and seam of chicken roll to prevent cheese from leaking out. place seam side down on a greased baking sheet. to freeze: wrap unbaked chicken roll in heavy saran wrap. place in freezer bag or rigid freezer container. label and freeze. to serve: thaw and bake in 350 degree oven for 1 hour. place the cheese slices on the meat roll and bake for an additional 15 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375°; spray an 11 x 7-inch baking dish with cooking spray. pound chicken breasts to 1\/4-inch thick. season chicken all over with the salt and pepper to taste. place 1 slice of the cheese and 2 slices of the prosciutto (or ham) on the bottom (wide side) half of each chicken breast; fold top half over to cover cheese and prosciutto. place chicken breasts in baking dish; top with bread crumbs. bake until chicken is no longer pink and cheese has melted, 30-35 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients but stuffing mix together. place in freezer bag and freeze. to serve, thaw in refrigerator overnight. put mixture in the bottom of a casserole dish. fix stuffing, and spread on top of soup mixture. cover with foil. bake at 350 degrees for 40 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put ham and cheese on chicken. roll up and secure with a toothpick. place chicken in the crock pot so it looks like a triangle \/_\\ . layer the rest on top. mix soup with the milk; pour over top of chicken. cover and cook on low for 4 hours or until chicken is no longer pink. serve over noodles with the sauce it makes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly grease a 13x9-inch baking dish. layer bread, swiss cheese, and provolone in prepared baking dish. spread mustard over provolone cheese. sprinkle with prosciutto, and top with chicken strips. in a medium bowl, whisk together eggs and half-and-half. whisk in sour cream, fresh herbs, salt and pepper. pour egg mixture over layered casserole. cover, and refrigerate for 2 hours. let sit at room temperature for 1 hour before baking. preheat oven to 350 degrees. cover with crushed croutons. bake for 45 minutes to 1 hour, or until hot and bubbly.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f (175°c). beat egg and 1\/2 cup milk together until combined. stir in the chicken chunks to coat, then drain, and coat with bread crumbs. heat oil in a large skillet to 375°f (190°c). fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels. place chicken and and ham cubes in glass baking dish. pour alfredo sauce over chicken and and ham, top with swiss cheese. bake in preheated oven until golden brown and bubbly, about 30 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f. season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. fold over to seal the chicken breast. insert a wooden toothpick at each end to seal. dredge chicken breasts in flour, egg, and then bread crumbs. place on a baking sheet lined with parchment paper. dot with vegetable oil and bake until chicken reaches 180 degrees f, about 10 minutes. garnish with chopped parsley, if desired.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken strips with bread crumbs until fully coated. bake 1 hr at 425°f in 9x13\" baking dish. sprinkle oregano, and a bit of grated parmesan cheese, over chicken. top with sliced ham. smother with spaghetti sauce. cover with swiss cheese. place baking dish back in oven and bake until cheese is melted. top with grated parmesan cheese. enjoy!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: broil chicken 4-6 inches from the heat for 3 minutes on each side. brush with butter. broil 4 minutes longer or until meat juices run clear (depending on the thickness of your chicken breasts), turning and basting occasionally. place a ham slice on each chicken breast; broil for 1-2 minutes. spread each with 1 tablespoon dressing; top with cheese. broil for 30 seconds or until cheese is melted. yield: 4 servings.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. slice each chicken breast in half lengthwise as if you were slicing open a book. place one piece of cheese and one slice of ham on each breast half. roll up each breast half and secure with a toothpick. roll each chicken breast in bread crumbs and place in a baking dish. sprinkle with remaining bread crumbs. bake for 30-35 minutes or until chicken is no longer pink. if desired, place half a slice of swiss cheese on top of each chicken breast during the last 3-5 minutes of baking. serve with rice and a garlic cream or cheese sauce.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: set aside a small amount of ham and swiss cheese for toppings. in large pot, toast rosemary and sage over med heat. when spices become fragrant, add most of ham, most of swiss, chicken, sour cream, can of soup, evaporated milk, and sliced celery. stir together in pot. bring to a soft boil. reduce heat to low, and simmer for 15 minutes. serve with reserved ham and swiss, as well as croutons sprinkled on top; bread and celery sticks as and side items.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. spray baking pan lightly with pam. cut 6 slices from meunster cheese. shred remaining. cut pocket into side of each chicken breast. put one slice ham and one slice meunster cheese in each pocket. place stuffed chicken breasts in baking pan. in bowl mix ranch, shredded meunster, parmesan cheese, and garlic. use pastry brush and brush top and sides of chicken with ranch mixture. spoon crushed stuffing mix over each breast. pat down. bake 25-30 minutes or until chicken is done.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°. place bouillon, butter,garlic and water in a small sauce pan and heat until melted . remove from heat and aside. combine breadcrumbs, parmesan, and parsley on a plate and set aside. place each chicken breast half between 2 sheets waxed paper , and pound each to 1\/4-inch thickness using a mallet or rolling pin. sprinkle both sides of chicken with salt, thyme, and pepper. on each breast half place a slice of swiss cheese . roll up each breast half and cheese then dip each roll in chicken broth mixture; dredge in breadcrumb mixture. place rolls in an 8-inch square baking dish coated with cooking spray. pour remaining broth mixture over chicken. bake at 350° for 45 minutes .","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken between waxed paper or plastic wrap and flatten to 1\/4\" thickness. place 1 ham slice and 1 cheese stick on each breast half. roll chicken, jelly-roll fashion, tucking ends in; secure with wooden toothpicks. in large skillet, brown chicken on all sides in butter; remove. in same skillet, saute mushrooms, thyme, nutmeg and pepper until mushrooms are tender. stir in wine, then add gravy. return chicken to skillet. cook over low heat, covered, 10 minutes or until chicken is cooked, turning once. remove toothpicks before serving.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. grease bottom of 9x13 pan. in large bowl combine eggs, ricotta, cottage cheese, parmesan cheese and 1\/4 cup parsley. set aside. in another bowl combine alfredo sauce, chicken, ham and garlic powder. spread 1\/2 cup of chicken mixture in bottom of pan. layer with half of the noodles. layer with half of ricotta mixture. top with half of the remaining chicken mixture. top with half of the mozzerella and half of the swiss. repeat layers. cover and bake 40 minutes. remove cover and bake 10 minutes longer. let stand 15 minutes. sprinkle with remaining parsley.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix soup, sour cream and milk in bowl with whisk. set aside. spray a 9 x 13 inch pan with cooking spray. season chicken with salt and pepper. wrap 2 pieces of ham around chicken and place in pan. top each piece of chicken with 2 swiss cheese slices. pour bag of frozen vegetables over the top. pour soup mixture over all. top with stuffing. dot top with butter. cover with foil and bake at 325 degrees fahrenheit for 50 minutes. uncover and bake for another 15 to 25 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine the chicken, ham, and egg in a large bowl until well blended. gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls. form the chicken mixture around the cheese cubes, forming 2 inch balls. place on a plate. heat 1 1\/2 inches of oil in a deep skillet to 350 degrees. fry the balls until the outsides are golden brown, about 4 minutes. drain on paper towels, and place in baking dish. bake in preheated oven until cooked through and cheese is soft, about 20 minutes. cool briefly before serving.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice through the middle of each chicken fillet without cutting right through. open out flat and season well. place a slice of swissw cheese and ham on one half of each fillet and fold the other half over. season the flour well and use to coat the chicken fillets, shaking off the excess. dip into the egg, then coat with the breadcrumbs. place on a foil-lined tray. cover and refrigerate for 30 minutes. heat the oil in a frying pan and cook the chicken over medium heat for 5 minutes on each side, or until golden and cooked through. serve immediately.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 400 degrees. lay the thighs out on a plastic cutting board and cover them in plastic wrap. beat them with a rolling pin or a skillet, until slightly flattened. sprinkle them with salt. place two pieces of ham over the chicken. place one piece of cheese on each end and roll the thighs up into a roulade. coat the chicken rolls in flour, then the egg, then the crumbs, be sure to coat evenly in each stage. heat an oven proof skillet to medium heat and add the oil. once hot, carefully place the chicken rolls, seam side down, into the skillet. let brown, then turn over. brown several more minutes, then place the skillet in the oven for 20 minutes. remove from heat. let the chicken rest about 5 minutes before serving.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f combine ham, cheese, garlic, wine, salt and pepper in a bowl to make a filling. cut a slit in the side of each breast to form a pocket. stuff each pocket with 1\/4 of filling and press to close. put each breast in bake at 350 for 45 minutes or until done.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken flat. place slice of ham on chicken and a stick of cheese on smaller end of chicken roll up and afix shut with toothpicks. in skillet heat oil and seal chicken shut and brown outside of chicken a little bit place chicken in deep casserole dish. in bowl mix soup, water, milk, base and a dash of salt and pepper. pour soup mixture over chicken and sprinkle top with paprika. bake for 40-50 minutes at 350* until bubbly and brown on top. serve with rice.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cover the top of the chicken breast with plastic wrap and pound with a rolling pin or meat pounder till the piece is 2x the size you started with. repeat with each piece of chicken breast. on the pounded piece of chicken, lay 1\/2 slice of ham and 1 slice of mozarella cheese. if you want more cheese you can do that! fold the chicken double. repeat with all chicken pieces. in one bowl mix the flour, salt and pepper. in another bowl mix the egg and milk. put the bread crumbs in a third bowl. place the folded chicken in the flour mix, the in the egg mixture and then coat it with the bread crumbs. bake in the oven at 350f for approximately 30 minutes. put in longer if necessary.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken between plastic wrap and pound until 1\/8 thickness. top each piece of chicken with some ham and a slice of swiss cheese. roll up chicken and secure with a toothpick. mix seasoning salt with crushed cornflakes. dip chicken in melted butter then roll in cornflakes. bake on a greased cookie sheet at 400 degrees for 35-40 minutes. remove toothpicks and slice chicken on an angle. divide lettuce into 4 servings. place chicken on top. top each salad with ranch or your favorite dressing.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet large enough to cook the chicken pattie, heat oil until hot,but not smoking over medium heat. add thawed chicken pattie and cook on both sides until golden brown. put chicken on bottom half of bun, top with ham slices and add cheese. place onto a foil lined cookie sheet, put top half of bun beside sandwich and place under broiler until cheese is melted and lightly browned. put top on sandwich, and then devour !","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. lightly grease 12\" pizza pan. spread dough on pan and bake 10 minutes. in bowl combine oil, rosemary, garlic, parsley and 1\/4 cup parmesan cheese. spread over baked pizza dough. spread meunster cheese over oil mixture. add layer of chicken and ham. sprinkle mushrooms. mix breadcrumbs and remaining 1\/4 cup parmesan cheese and sprinkle over top. bake 10-15 minutes until cheese is melted and bubbly.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium skillet over med-hi heat melt margarine add chicken and cook 10 minutes, or until brown; set aside. add remaining ingredients except the noodles. reduce heat to low. cover and cook 5 minutes. add noodles to sauce stir simmer for 5-10 minutes on low. serve and enjoy.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle salt and pepper evenly over chicken; set aside. combine seasoned crouton crumbs and parmesan cheese in a large zip-top plastic bag. whisk together egg whites and 2 tablespoons water in a shallow bowl. dip chicken in egg white mixture, and drain. place 1 breast half in bag; seal and shake to coat. remove to a lightly greased aluminum foil-lined baking sheet, and repeat with remaining chicken. bake at 450° for 20 minutes or until chicken is done. top each breast half with 2 ham slices and 1 swiss cheese slice. bake 5 more minutes or until cheese melts. serve with honey mustard dressing, if desired.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts between 2 pieces of plastic wrap. using flat side of meat mallet, pound chicken lightly into a rectangle about 1\/4 inch thick. remove wrap and repeat with other breast. place 2 slices of ham on each chicken piece. cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. fold in bottom and sides; secure with toothpicks. coat rolls with flour. dip into bowl with egg and water mixture; coat with bread crumbs. dip in egg mixture again, coat with more bread crumbs. heat butter and oil in 10 inch skillet. cook rolls until browned on each side and no longer pink for about 15-20 minutes. bake in preheated 400 degree oven for an additional 15 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. spray 2 baking sheets with cooking spray. in a bowl, beat the eggs with a splash of water. on a plate, combine the breadcrumbs and thyme. on another plate, combine flour with a pinch each of salt and pepper. lay 12 ham strips on a work surface. top each with a cheese strip. place a chicken chunk toward the end of each strip and roll up to enclose the chicken. working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. transfer seam side down to the prepared baking sheets. lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sauce per directions in recipe # 19921, add 2 slices of swiss cheese until melted. stir in ham and chicken, (if looks too thick add a bit of milk, or chicken broth to thin. pour in a grease 9\" x 9\" baking dish. top with remaining slices of swiss cheese. mix cracker crumbs with butter. add to top of casserole. bake at 350 for 30min.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat bbq to medium (approx 350º f). in large bowl, add onion, chicken and\/or turkey, egg, breadcrumbs and spices. mix well. form the mixture into 8 patties. (you can freeze them at this time to make at a later date. put parchment between each burger.). place patties on bbq. close lid. cook each side 5-10 minutes or until center is well cooked. thermometer should be at least 160-170º f. for the last 2-3 minutes of cooking the burgers, heat ham slices on grill. place the buns cut side down on the grill and brown slightly. serve chicken\/turkey burgers on the buns, topped with ham, then cheese and fixings of choice.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. pound chicken breasts flat. combine flour, garlic powder, kosher salt and pepper in shallow pan. mix eggs and milk to make egg wash in shallow bowl. combine bread crumbs, italian seasoning and parmesan in separate shallow pan. dredge chicken breasts in flour mixture, then egg wash mixture, then coat breasts in bread crumb mixture. place olive oil and butter in skillet over medium heat; place chicken breasts in skillet and brown on both sides.(3-4 minutes per side) remove from skillet and place on baking sheet for 20 minutes to finish cooking in oven. place ham and cheese on top of chicken breasts and return to oven 'til cheese is melted. (approximately 5 minutes).","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium skillet over medium-high heat, heat margarine. season chicken.with salt and pepper if desired. add chicken and cook until browned. remove from skillet. cover and refrigerate at least 15 minutes. thaw pastry sheet at room temperature 30 minutes. preheat oven to 400°f. mix egg and water and set aside. unfold pastry on lightly floured surface.roll into 14-inch square and cut into 4 (7-inch) squares.spread 1 teaspoon mustard on each square.top with 1 slice ham, 1 slice cheese and 1 chicken breast half. brush edges of squares with egg mixture. fold corners to center on top of chicken and. seal edges. place seam-side down on shallow-sided baking sheet.brush with egg mixture. bake 25 minutes or until golden.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut a pocket in each chicken breast. wrap a slice of ham around each cube of cheese, insert into chicken and secure with a tooth pick or two. liberally season panko and milk (separately) with salt and pepper. place chicken in to milk bath, then roll in panko to coat. bake at 350 degrees for 45 minute.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. season to your liking chicken or turkey. 2. add eggs. 3. add bread crumbs. mix together. 4. wrap lunch meat ham around small piece of swiss cheese. 5. start to make a meatball with a well. stuff well with swiss cheese\/ham, place more meat until it is a large meatball with the filling enclosed. 6. heat oven to 350. bake for 45 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f. sprinkle chicken with 1\/4 t pepper and salt. combine cheeses in a bowl. and the remaining 1\/4 t pepper, breadcrumbs, parsley and 2 t oil in another bowl. heat the remaining oil in a large ovenproof nonstick skillet over medium heat. cook the chicken until browned on both sides, about 2 minutes per side. move the chicken to the center so all pieces are touching. spread with cheese mixture, sprinkle with ham, then top with breadcrumb mixture. bake until the chicken is no longer pink and registers 165f internally, 5-7 minutes.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: flatten chicken to 1\/4 inch thickness; sprinkle with salt and pepper. top each with prosciutto or deli ham and cheese. roll up and tuck in ends; secure with toothpicks. transfer to an 11-inch by 7-inch baking dish coated with cooking spray. sprinkle with bread crumbs. bake, uncovered, at 350 degrees f for 35-45 minutes or until juices run clear.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine egg and milk in small bowl and place breadcrumbs on plate. dip chicken into egg\/milk mixture then coat one side with breadcrumb mixture and place breadcrumb side down in 13 x 9 glass baking dish. after all pieces are in baking dish place cheese then ham on each piece of chicken. (i usually tear the slice of cheese in half so that when i put it on the chicken it covers the whole thing - any remaining cheese or ham i just divide between the chicken). roll chicken making sure to keep cheese and ham tucked inside and place crease side down in dish. top with remaining breadcrumbs. bake for 35 minutes until juices run clear.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. spray 9 x 13 pan with non-stick cooking spray. combine cooked chicken, cooked ham and mozerella cheese in a large bowl. set aside. in a large sauce pan, melt butter. add flour to make paste and cook for 2 minutes. add 2 cups milk, heat to a boil, stirring constantly. remove from heat and add ground mustard and nutmeg. pour sauce over chicken mixture, coat well. transfer into prepared pan. bake uncovered for 45 minutes or until top is bubbly and brown.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: with a sharp knife cut the tenderloin lengthwise and stop about 1\/2 inch before cutting all the way through. turn the knife to the side and cut each side to within 1\/2 inch. place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1\/4 inch thick. flatten the chicken breast until is is very thin. lay the tenderloin out flat, brush with dijon mustard, then sprinkle with seasoned salt. place chicken breast on the tenderloin and sprinkle with chicken seasoning. lay the asiago cheese on the chicken breast. pour stuffing into bowl, add broth stir till damp. divide evenly and put onto centre of meat. roll up and tie together tightly. bake at 350 for about one hour.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400ºf. prepare stuffing as directed on package. place chicken in 13x9-inch baking dish; cover with ham. mix soup and mustard. spoon over chicken and top with stuffing. bake 25 minute or until chicken is done (165°f). top with cheese; bake 5 minute or until melted.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium skillet over medium-high heat, heat butter. add chicken and cook 10 minutes or until browned. set chicken aside. add soup, water, wine, cheese and ham. heat to a boil, stirring often. return chicken to pan. reduce heat to low. cover and cook 5 minutes or until chicken is no longer pink, stirring occasionally. serve with noodles.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f coat a baking sheet with olive oil cooking spray. place chicken breasts between two pieces of plastic wrap and pound to 1\/4-inch thickness; remove plastic wrap. arrange 1 slice of ham and 1 slice of cheese on each chicken breast. starting from shorter end of chicken, roll up breast into a tight pinwheel. tuck in ends. secure with toothpicks. place flour, honey mustard and bread crumbs in 3 separate shallow bowls. add chicken to flour; turn to coat. transfer chicken to honey mustard; turn to coat. place chicken in bread crumbs; turn to coat. transfer chicken to prepared baking sheet and coat with cooking spray. bake until chicken is golden brown and cooked through, about 40 minutes. remove toothpicks and serve.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut each breast in half and beat halves with meat tenderizer until flat. place a slice of ham and a slice of cheese on each flattened breast half. then sprinkle with minced parsley and pepper to taste. roll up breast halves and secure with toothpicks. roll breast halves in flour, dip in egg and roll in bread crumbs. melt butter in skillet and brown chicken on all sides. remove chicken rolls from skillet and place in 9x14x2-inch baking dish. add remaining ingredients to skillet drippings, stir to blend well. pour over chicken and bake at 350f for 40 to 45 minutes. note: you can also serve these as appetizers by baking the chicken rolls without the sauce, slice rolls into pinwheels crosswise, and serve with heated sauce.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. line a baking sheet with a silicon liner or whatever you like to use. rinse and pat dry breasts. layout breast, 1 slice of cheese, 1 slice of ham, then roll from larger end towards pointy end and close with one toothpick. set aside until all chicken is done up to this point. in a small dish or bowl, slightly beat an egg and set aside. in another small dish or bowl, mix together breadcrumbs, seasoned salt and butter. dip rolled up chicken in egg, then breadcrumb mixture and place on baking sheet - repeat with rest of chicken. lay one slice of cheese over each coated chicken breast. bake approx 20 min, use a thermometer to measure internal temp to be safe.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. stir in butter, garlic and lemon juice. combine breadcrumbs, paremsan and paprika in a medium shallow bowl; set aside. sprinkle both sides of chicken with salt and pepper. top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. roll up each breast half jelly-roll fashion and secure with toothpick. if desired, lightly dust rolled breast with flour then dip each roll in chicken broth mixture, then dredge in breadcrumb mixture. place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. pour remaining broth mixture over chicken. bake at 350° for 28 to 35 minutes or until juices run clear and tops are golden.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: assemble casserole: layer chicken, cheese and ham in a greased 9x13-inch pan. saute onions in butter. stir in flour and blend in milk, add dry mustard and seasonings. cook and stir until thickened. pour over ham and sprinkle with topping. to make crunchy topping: mix together the coarse breadcrumbs, shredded cheddar cheese, and the melted butter until combined before sprinkling over the ham. bake at 350º for 30 minutes. i served it with brown rice and a salad.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine eggs and buttermilk. combine flour and spices. dredge chicken through egg and buttermilk. coat with seasoned flour. fry in oil about six minutes on each side. fry ham in a little butter. spread mustard on rolls and add cheese. add chicken and ham and enjoy!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place a chicken breast half between 2 pieces of plastic wrap. using the flat side of a meat mallet pound chicken lightly into a rectangle about 1\/8 inch thick. remove plastic wrap. repeat with remaining chicken. place a slice of prosciutto and a slice of cheese on each chicken piece. fold in the bottom and sides; roll up. secure with wooden toothpicks. in a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink (170 degrees f), turning to brown evenly. remove toothpicks before serving.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 f.(make sure you spray 2 cooking sheats with nonstick). in a small mixing bowl,beat the eggs with a splash of water. on a plate combine breadcrumbs and thyme. then on another plate combine flour with a pinch of salt and pepper. lay ham strips on work surface,top each slice with cheese then place chicken chink toward the end of the strip. rollup lightly,and coat with flour,eggs and breadcrumbs. cook for 20 mins or until done.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350º f (175º c). flatten chicken breasts without breaking through meat. roll each ham slice in a cheese slice, then roll up in chicken breasts. in a shallow dish or bowl season flour with salt, pepper and paprika. in a separate dish or bowl beat together eggs and milk. dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. heat oil in a large skillet and fry chicken in hot oil until golden brown. set aside. to make sauce: in a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. mix all together. place browned chicken in a 9x13 inch baking dish. pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. garnish with fresh parsley sprigs.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare stuffing mix according to package directions. meanwhile ia a large bowl whisk soup and milk together; set aside. grease a large 13x9 inch cassarole dish, add chicken and sprinkle with salt and pepper.layer with ham swiss cheese and soup mixture. then spread stuffing evenly over the top. cover with foil and bake at 350 for 45 minutes. uncover and bake and additional 10-15 minutes untill top is golden brown. serve and enjoy!","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken breast to thin unless using thin cut. put (2) slices of ham and (1) slice of cheese on each breast and roll. secure with toothpicks. place in crock pot lightly sprayed with pam. combine soup with water or milk and pour over chicken. cook on low 6-8 hours. enjoy.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the chicken into four roughly equal parts, and then pound the chicken flat. place one ounce of ham and half an ounce of cheese onto each chicken cutlet. roll the cutlets with the ham and cheese inside and press flat. heat the butter for half a minute at 950 watts. beat the eggs and add to the butter. mix the bread crumbs and the spices. roll each cutlet in the egg and butter mixture, then roll each cutlet in the crumb and spices mixture. place the cutlets on a rack and cook, covered, with 650 watts for nine minutes. heat the béchamel sauce for a minute at 950 watts, then pour it over the cutlets.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 350 degrees. butter a 9x13\" baking pan. cook pasta according to its package's directions. drain. in a saucepan over medium-low heat melt the cream cheese. stir in heavy cream and keep stirring until completely combined. add onion powder and garlic salt to taste. stir 1 cup of the swiss cheese until smooth consistency. remove from heat. in the prepared baking pan, layer noodles, chicken, bacon and ham. pour sauce over top. sprinkle top with 1\/2 cup cheese and bread crumbs or panko. bake at 350 degrees f for 15-20 minutes or until heated through.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together the cream of chicken soup and milk in a small bowl. pour enough of the soup into a slow cooker to cover the bottom. layer chicken breasts over the sauce. cover with slices of ham and then swiss cheese. pour the remaining soup over the layers, stirring a little to distribute between layers. sprinkle the stuffing on top, and drizzle butter over stuffing. cover, and cook on low for 4 to 6 hours, or 2 to 3 hours on high.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut a pocket in the side of each chicken breast. season inside and out with salt and pepper. blend chili sauce with onions and brush half inside of each pocket. fill pockets with equal amounts of ham and cheese. stitch pockets tightly closed using toothpicks. preheat grill to medium high and grease lightly. stir butter with olive oil, cider vinegar, honey and thyme. brush chicken all over with some of this mixture. set the chicken on the grill and reduce the heat to medium. set the chicken on the grill and reduce the heat to medium. grill the chicken, covered, for 8 to 10 minutes. turn and brush with remaining glaze. grill, covered, for 8 to 10 minutes longer or until cooked through.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. spray a 11 x 7 casserole with cooking spray. in a small saucepan whisk soup mix and water together, bring to boil. boil 1 minute, stirring frequently. remove from heat, set aside. spread half the potatoes in casserole. evenly distribute chicken and ham over potatoes. evenly distribute 1 cup of swiss cheese over chicken and ham. cover with the remaining potatoes. pour soup mixture evenly over potatoes. evenly distribute remaining 1 cup of swiss cheese over soup mixture. tent loosely with non-stick foil. bake at 425f, 20 minutes. remove foil bake another 20 minutes. remove from oven and let rest 5-10 minutes. serve.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl whisk together the cream of chicken soup and milk until combined. pour half of the soup and milk mixture in the bottom of a 6-7 quart oval crock-pot. arrange chicken breasts on top of the soup mixture. lay slices of ham and then slices of swiss cheese over the top of the chicken breasts. pour remaining soup and milk mixture over everything. cover top of chicken, ham and swiss cheese with the dry stuffing mix. pour melted butter and water over the top of the dry stuffing mix. cover crock-pot and cook on low for 4-6 hours or on high for for 2-3 hours.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. grease a 9 x 13 pan. in a big bowl, add the alfredo sauce and mix in the italian seasoning. cut the biscuits into 1\/4ths and add to the bowl. add the diced ham and chicken and 1\/2 cup swiss cheese. toss it all together and pour into the pan. bake for 20 minutes. top with the remaining cheese and bake 10 minutes more, until the cheese is bubbly and starting to brown.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound out the chicken until flat between two pieces of wax paper. place a slice of deli ham and a finger of cheese on top of the flattened chicken and roll up, fastening with a toothpick. dredge in flour, egg wash, and then breadcrumbs and season with salt and pepper. place chicken into hot oiled fry pan and brown the rolls on all sides. take out of pan and place into a baking dish. mix the soup and wine (you can substitute milk) and pour over the browned chicken rolls. cover with aluminum foil and place in a heated 350 degree oven for 1 \/14 hours, removing the aluminum foil half way through.","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: filet open chicken breasts and season. layer 3 pieces swiss cheese and cut in half, wrap with ham and lay inside chicken breast. fold chicken closed and place in sprayed foiled pan. bake at 350* 25-30 minutes (dependent on size). pull from oven, spoon on ranch, top with piece of cheese and breadcrumbs. cook remaining 10 minutes. let rest 2 minutes before cutting (serving size with 1\/2 cup of rice and 1\/2 cup steamed vegetable is 1\/2 breast - 525 calories dependent on vegetable choice).","target":"preheat oven to 350 degrees (f). butterfly chicken breasts and lay open. place one slice of ham and one slice of cheese on chicken. close chicken and secure with toothpicks if desired. coat chicken with cracker crumbs. repeat for remaining breasts. bake for 20 minutes, or until chicken is thoroughly cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"preheat oven to 375 degrees. lightly grease a 9 x 13 inch baking pan. in a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. sprinkle with parmesan cheese. bake in preheated oven until sauce is browned and top is browned, about 60 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"butter a 9x13 baking dish. break up frozen hash browns and put into dish. in a bowl, mix the sour cream, onion, cheese, soup, salt, pepper and butter or margarine. pour the mixture over the potatoes and mix well. bake in a 350° oven for 1 hour, or until lightly browned on the top. may be assembled ahead and baked just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"brown sausage in a pan. if using bacon, also cook the bacon. spray cooking spray into a 13x9 cake pan. spread frozen hashbrowns into pan, covering about 1\" to 1.5\". sprinkle peppers on top of hashbrowns. spread meat(s) on top of peppers. pour mixture of milk and eggs over the top. cover the pan in plastic wrap and let refrigerate overnight. when ready to bake, remove plastic wrap and bake at 350 degrees for 30-40 minutes. stir outside to inside a couple of times while baking. 2-10 minutes before done, sprinkle cheese on top. cook until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"preheat oven to 375 degrees f (190 degrees c). lightly grease a 9 x 13 inch baking pan. in a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. sprinkle with parmesan cheese. bake in preheated oven until sauce is browned and top is browned, about 60 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"this is very important: microwave the whole bag of potatoes for 5-10 minutes before starting casserole. you want them completely defrosted and even slightly cooked. mix all ingredients, reserving 2 cups cheese, in large mixing bowl. pour mixture in a greased 9x13 casserole baking dish. bake covered at 375 degrees for 1 hour. top with remaining 2 cups cheese. bake uncovered for another 5-10 minutes or until bubbly!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"preheat oven to 425 degrees. in a large bowl, mix soup and water. add hash browns, onion, and 1 cup of cheddar cheese. mix well. transfer to 1 9x13\" baking dish and top with rest of the cheese. bake uncovered for 40 to 45 minutes. top with bacon and chopped chives or green onion tops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish. in a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. spread evenly into prepared dish. sprinkle with parmesan cheese. bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. pour into a 9x13 dish that has been lightly sprayed. top with remaining cheese. combine cornflakes and butter and top the cheese with this. bake at above temp for 40-50 minutes . serve hot and enjoy!","target":"brown ground beef heavily seasoned with goya seasoning, and onion on med-high heat; meanwhile cook hash browns in skillet as per packaging instructions and your personal preference. once beef is browned, sprinkle granuals over meat mixture and stir unil absorbed. add soup and milk and mix well. salt and pepper to taste. once all of the hash browns are cooked, add them to the soup mixture. add casserole to baking dish and cook at 375 degrees for 20 minutes add cheese and cook until melted approx 5mins. serve while warm and watch it disappear!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"cut potatoes into chunks. put saucepan with salted water and bring to a boil. reduce heat and cook until tender, 15 to 20 minutes; drain. cook onions in oil in frying pan over medium heat until soft, about 5 minutes. add garlic and cook another minute. crumble in beef and cook until no longer pink; drain off excess fat. stir flour into meat and then add stock slowly. stir in salt, pepper, allspice, vinegar and worcestershire sauce. cook for 1 to 2 minutes. pour into 1 1\/2 quart casserole. preheat oven to 400°f. mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk. (the potatoes will be quite dense). spread over meat. brush top with remaining butter. bake until top is golden, 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 350°f. chop cauliflower and steam it until very tender. add cream cheese and butter. remove from heat, mash well and season to taste. line a baking dish with ½ of the mashed cauliflower as you would with mashed potatoes. add beef and about 3\/4 cheese and mix well. cover the top with the rest of the mashed cauliflower. top with remaining cheese. bake for about 30 minutes or until the top gets bubbly and begins to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 350 degrees and lightly spray a 2 qt baking dish with nonstick spray. in large skillet over medium-high heat, brown ground beef, onion and celery until juices run clear. drain. pour mixture into baking dish with vegetable soup and thyme; stir well. spread mashed potatoes on top. bake 20 minutes. sprinkle shredded cheese on top and bake 5 minutes more, or until cheese had melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven 375°f. lightly salt and pepper meat and brown over medium high heat. add garlic and saute 30 seconds. add broth and spices to meat and simmer covered for 45 minutes. add onions and diced veggies and simmer until tender. mix 1\/2 cup water and gravy mix in bowl. add to mixture and simmer 5 minutes or until desired consistency is achieved. it should be on the thick side. potatoes: in pot of water, cook potatoes with chicken bouillon. mash with cream cheese and butter. mix in garlic salt, pepper, and chives. place meat mixture in bottom of 2 1\/2 quart casserole dish. pipe potatoes with a star tip on top of meat mixture. bake at 375°f for 10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"cook potatoes according to package directions; set aside. cook beef and onion in a large skillet over medium-high heat, drain and return to skillet. add peas and carrots, flour, salt and broth. cook and stir for about three minutes until slightly thickened. spoon mixture into lightly greased deep-dish pie plate. stir together potatoes and egg. spoon over meat mixture. bake at 350 degrees for 25 minutes. top with cheese. bake and additional 5 minutes. makes six servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"saute beef, onion, celery and garlic in a large pan until well done. strain off fat, leaving meat in the strainer and reserving pan for later use. boil potatoes until fork tender, about 20 minutes. drain and mash with butter. blanch carrots (or microwave until al dente) and add to beef mixture. whisk broth with flour to thicken, and add to the pan. when gravy comes to a boil, add beef and carrot mixture. reduce heat and simmer for 5 minutes. spoon meat mixture into a 2-quart casserole. spoon potatoes on top. bake for 20 minutes at 350 degrees. top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 350 degrees. cover potato cubes with water in saucepan and simmer until tender. meanwhile, in large skillet, saute hamburger with onion until meat is browned and onion is translucent; drain. add soup, can of corn, drained, 1\/2 tsp salt, 1\/4 tsp pepper to meat mixture and mix well. pour into 2 quart casserole. drain potatoes, add butter, 1\/2 tsp salt and 1\/4 tsp pepper. mash while adding evaporated milk, a little at a time, until they are mashed and smooth (it may not take the whole can of milk). spread mashed potatoes over the top of the meat mixture, making sure to get all the way to the edges. sprinkle cheese over top. bake 30-40 minutes until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"brown onion in butter. add ground beef. when 1\/2 way cooked, add frozen vegetables and brown gravy mix with 1\/2 cup water. add worcestershire sauce, ketchup and salt and pepper. cook until thick, stirring occasionally. pour mixture into baking pan. top with mashed potatoes that you have roughed up with fork so you have peaks. bake in 400°f oven for 30 minutes or until potatoes are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 350 degrees. grease (or line with aluminum foil) a 9\" x 13\" pan. brown ground beef. drain off fat and set aside. saute onion in pan used to cook the ground beef. return ground beef to pan with onion, adding the frozen corn, cream of mushroom soup and 3\/4 cup milk. warm through and turn off heat. melt butter and add water, salt, and milk over medium-high heat. bring just to boiling. add potato flakes, stirring slightly. place mashed potatoes in bottom of prepared pan. layer meat mixture next. sprinkle with cheese. bake, uncovered, in oven for 20 - 30 minutes until heated through. warm corn in the microwave."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"saute onion and garlic in butter in large pot. add beef and sausage and cook tll done. stir in brown gravy mix and water till thickened. stir in mushroom soup and 1\/4 can of water to rinse can. add mushroom, corn, and peas, stir. simmer for about 10 to 15 minute. transfer to a 9x13 baking pan. spread potatoes over the top to cover well. bake for 20 to 30 minutes at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat over to 375°f brown meat in skillet and drain. mix potatoes, cream cheese, 1\/2 cup of the shredded cheese and the garlic until well blended. stir vegetables and gravy into meat. spoon into 9-inch square baking dish. cover with potato mixture. don't worry about it being perfectly even, the more rustic it looks, the better. sprinkle with remain 1\/2 cup shredded cheese. bake for 20 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"brown ground beef with either rotel tomatoes or salsa. drain completely. make mashed potatoes which ever way you like them. place ground beef in a pan and spread mashed potatoes over the top. sprinkle as much cheese as you like over top of potatoes. bake at 350°f until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 375 degrees. brown meat in large skillet. drain. mix potatoes, cream cheese, 1\/2 cup of the shredded cheese and the garlic until well blended. stir vegetables and gravy into meat. spoon into 9-inch baking dish. cover with potato mixture. sprinkle with remaining cheese. bake for 20 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"brown ground beef, drain fat, mix with soup. layer in casserole dish sprayed with pam cooking spray. cook corn and green beans according to package directions. mix corn and green beans with 1 cup of the cheddar cheese. layer in casserole dish on top of the ground beef and soup mix. place mashed potatoes on top of the vegetable cheese mix. sprinkle remaining cheese on top of potatoes. bake 25-30 minutes at 350°f. cool 1-2 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"heat oven to 400 degrees f. cook the beef in a large skillet over medium-high heat until no pink remains (about 5 mins). i usually add some salt, pepper, and seasoned garlic powder while it browns. stir in the catsup and worcestershire sauce and add the peas and cook, while stirring, for another minute. spoon the beef mixture into a baking dish. mix the cheese with the potatoes. spread the potatoes over the beef and bake until heated through- about 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"in a dutch oven or stockpot, cook the beef over medium heat. about halfway through add the onion. cook until the beef is no longer pink, drain off the grease. microwave the carrots for 2 minutes. add the gravy and veggies. cool and put into 2 freezer containers. i put them in freezer bags. to prepare: thaw frozen beef mixture in the refrigerator. put into a greased 2 quart baking dish. top with mashed potatoes, melted butter and sprinkle with paprika. bake uncovered at 350f for 30-35 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 350 degrees. spray an oven proof dish. layer into dish - potatoes, meat, peas, cheese, then repeat, finishing with cheese. if you have heated a vegetable, i would suggest that you put it on top of the potatoes. put 4 pats of margarine around edge of dish. bake until heated through, and cheese has melted on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"preheat oven to 400-degrees. in a large skillet brown the ground beef with the celery, onions and peppers. drain and add mushrooms, zucchini, 2 tbsp parsley and cook over medium heat a few minutes while adding the wochestershire sauce, garlic, basil, thyme, majoram, soup and milk. stir together well and spoon into a 9 x 13 baking dish that has been sprayed with non-stick coating. spread out evenly, top with frozen corn, cheddar cheese and then spread mashed potatoes over the top and sprinkle on the remaining parsley. bake for 35-minutes. remove from oven and let stand 5-minutes before serving. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and boil spuds like you would for mashed. peel and finely chop onion. heat oil in a large frying pan and add onion. cook for 8-10 minutes. peel and mince garlic, add to pan along with lamb. cook for 5 minutes stirring often. mash spuds with butter and milk. season to taste. cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds. grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned.","target":"begin by cutting potatoes into chunks and boiling for approximately 30 minutes, or until tender. in a large sauce pan, saute onion and ground beef until brown, seasoning with bay leaves, worcestershire, and salt and pepper. once the beef is done cooking, spread across the bottom of a large baking dish. pour both cans of peas and carrots evenly across the beef. once potatoes have become tender, drain and mash them, stirring in margarine and salt and pepper if desired. spoon the potatoes onto the peas and carrots, spreading evenly. top with grated cheese and bake at 350 degrees for 25-30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put oil into hot pan. add beef and cook. add onions, garlic, tomato puree, thyme and rosemary stirring constantly. add 3\/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened. transfer to delivery containers. meanwhile, cook the potatoes in boiling salted water until tender. drain well. mash in\/with mixer with butter and 1\/4 of the chicken stock. add peas, corn, and carrots to each container. using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle. if not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown. otherwise freeze.","target":"cook potatoes in boiling salted water. preheat oven to 375* thinly slice onions. heat dripping in a fry pan and fry onions until transparent. add beef and fry until browned. sprinkle in the flour and cook, stirring for 1 minute. slowly add stock and bring to a boil stirring constantly. add tomatoes with juice, s and p and frozen veg. simmer for 5 min. spoon cooked mixture into a casserole dish and spread on the mashed spuds. bake for 30 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"cook cubed potatoes about 15 minutes. dice cooked ham. layer potatoes in a 9x13-inch baking dish, pepper and salt to taste. layer ham over potatoes. blend whipping cream, cheese and horseradish then spread mixture over the ham layer. bake 30 minutes at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"preheat oven to 400 degrees. in a medium bowl, combine undiluted soup and sour cream; blend well. stir in frozen ore ida potatoes and ham. cover and bake for 40 to 50 minutes or until bubbly and potatoes are tender, stirring once after 20 minutes. top with cheese, bake 10 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"spray a casserole dish with oil and heat oven to 350°f. fry the hamburger, onions and garlic until the meat is just cooked. put the hamburger in the bottom of the casserole. top with the steamed french green beans. next the mashed potatoes. cover and bake for 30 minutes. remove cover top with cheese and bake a further 10 minutes or until the cheese is bubbly and browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"preheat oven to 350 degrees. brown beef and onions in skillet; drain. mix in tomato sauce, garlic and oregano. place in a 2-quart casserole dish. top with corn. then spread mashed potatoes over the corn. lay cheese over the mashed potatoes in a single layer. bake for about 25-30 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"spray 10\" diameter glass pie dish with nonstick spray. separate salmon into chunks and set aside. cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain. transfer potatoes to large bowl. add milk, mozzarella cheese and 1 tbsp. parmesan cheese. beat until almost smooth. season with salt and pepper. beat in eggs. stir in salmon and green onions. transfer mixture to prepared dish, sprinkle with remaining parmesan cheese. bake casserole until golden and heated through, about 45 minutes at 400."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil. place slices potatoes in 1 and 1\/2 quart baking dish. alternate layers of pork chops,onion,and potatoes. pour soup over top. cover with lid. bake at 350 degrees for 1 and 1\/2 hours or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft. while potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain. add corn, soup, milk, and garlic salt. mix well. once the potatoes are soft, drain and mash with sour cream. add salt and pepper. spread meat mixture into a baking dish. top with mashed potatoes. drizzle with butter. bake, uncovered, at 350 degrees for 30 minutes. for additional browning, place under broiler for a couple of minutes. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish. beat together sour cream and cream cheese until well blended. stir in remaining ingredients until well mixed. spread evenly over potatoes. bake, uncovered, at 350°f for 20 minutes or until heated through. sprinkle with additional cooked crumbled bacon and dried chives if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"brown the meat in skillet. add onion,celery and celery leaves. cook for 5 minutes. stir in mushroom soup, milk, worcestershire sauce, salt and pepper. remove from heat. place 1\/2 the sliced potatoes in a greased casserole dish, then add 1\/2 the meat sauce, the rest of the potatoes, then the last of the meat mixture. cover. bake 350 for 1 1\/2 hr."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"preheat oven to 400°f. butter a shallow 8 or 9-inch baking dish. slice potatoes thinly and boil in salted water for 10 minutes or until tender. drain and set aside. heat oil and butter in a medium frying pan. add onion and cook for 5 minutes. add chicken and fry over a high heat until nicely browned. lower heat and stir in tarragon and half of the cream and season with salt and pepper. spread half of the potatoes in the greased baking dish and pour chicken mixture over top. cover with remaining potatoes. pour remaining cream over top of potatoes and sprinkle with gruyere. bake for 20-25 minutes or until top of casserole is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"brown ground chuck, onions and garlic in a skillet. drain. mix in catsup and set aside. in a 2 quart baking dish, layer 1\/2 of the cabbage, then 1\/2 of the potatoes, and salt and pepper to taste. layer the velveeta cheese slices on top. then spread on all of the meat mixture. add another layer of the cabbage, then another layer of potatoes and salt and pepper to taste. arrange pats of butter evenly on top. pour milk over entire casserole and bake, covered, for 1 1\/2 hours to 2 hours in a preheated 350 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. add spaghetti sauce, water, basil, oregano, and pepper, stir well. spoon 1\/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. top with half of potato slices; cover with 1\/3 of meat mixture. add remaining potato slices and remaining meat mixture. cover with aluminum foil. bake at 375°f for 1 hour or until potatoes are tender. remove foil; sprinkle cheese over casserole. bake an additional 5 minutes or until cheese melts. let casserole stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"remove all skin from bbq chicken and all chicken meat from bones. boil potatoes until cooked and drain. combine chicken and potatoes and set aside. add onion and garlic to melted butter and microwave on high for 1-2 minutes. add flour and stir until combined. gradually add stock and blend to a smooth paste. cook on high for another 2-3 minutes. add mustard and cream to butter mixture and stir well. pour sauce over chicken and potato mixture and place in a casserole dish. sprinkle with cheese and paprika. cook in oven at 180 degrees for around 15-20 minutes or until cheese melts and browns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"lightly brown onion and garlic cloves in skillet. add hamburger, brown. drain grease if necessary. in a casserole dish, combine drained hamburger mixture and remaining ingredients. cover and bake at 350 for about 1 hour. take out and cover with shredded cheese, i used cheddar, then put back in oven until cheese is slightly browned, or just melted. whichever you prefer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"heat oven to 350 degrees. brown pork chops in oil. mix together, mushroom soup, sour cream, water, onion and parsley. put a layer of potatoes in casserole. salt and pepper each layer of potatoes. pour mixture over potatoes. put another layer of potatoes. pour more mixture. put pork chops on top of potatoes, cover and bake for 1 1\/4 hours or until potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"preheat oven to 350 degrees. cook sweet potatoes in boiling water until tender - approximately 45 to 60 minutes. remove from pan and allow to cool. peel and mash. combine sweet potatoes, sugar, eggs, vanilla, milk, and 1\/2 cup of butter, beat with electric mixer until smooth. spread evenly in greased 12 x 8 x 2 baking dish. combine brown sugar, flour, butter, and chopped pecans, and sprinkle over sweet potatoes. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"wash and peel potatoes. place in 2 quart covered casserole. add water; cover. microwave on high 8 to 10 minutes. drain; let cool. dice potatoes. combine soft brie cheese, yogurt, eggs, salt and pepper in food processor bowl or blender container. process until smooth. pour over diced potatoes. mix well; put into a 1 quart soufflé dish. drizzle with melted butter, sprinkle crumbled cheese on top and put in a 350* oven for 20-30 minutes or until cheese is melted. tip: cream cheese can be substituted for soft brie cheese and shredded cheddar cheese for the crumbled blue cheese for a diffent \"cheesy casserole\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"peel potatoes, cut into thin slices. pat dry with tea towel, add salt and pepper, toss lightly. put milk and potato slices into a saucepan, bring to boil. reduce heat and simmer gently covered for 10 minutes. add cream and crushed garlic. simmer covered for further 20 minutes. add shallots. spoon potatoes and liquid into a casserole. dot with butter. bake uncovered in a moderate oven for 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"place the ham and potatoes into a 1.5 qt baking dish. set aside. melt 3 tbs butter in pan, add onion and cook till clear. blend in flour and milk and stir until thickened. pour over potatoes and ham. sprinkle with cheese and bread crumbs, and dot with butter. bake at 400* for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degreesf. spray a 2 quart baking dish with oil. cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes). drain and set aside. while the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (apprx 15 minutes). spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt and pepper. top with a layer of onions. repeat layers twice ending with a layer of onions. pour in milk and sprinkle with paprika. bake until lightly browned (about 20 minutes). serve immediately.","target":"set out sour cream to reach room temperature. butter rectangular glass casserole dish. melt butter and cheese together in microwave. chop 2 bunches of green onions. put simply shredded hash brown potatoes in glass casserole dish. combine room temp sour cream with melted butter and cheese and pour over potatoes. add chopped green onions, salt and pepper to taste. toss potatoes and added ingredients with a fork until coated, leaving a rustic, not whipped look. bake in 350 degree oven for 30 minutes or until golden on top. if you are lucky enough for leftovers, makes great potato pancakes for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. prick the scrubbed potatoes and bake for about 1 hour (until tender). cool on a rack for about 15 min (do not turn off the oven). meanwhile steam the broccoli for 5 minutes. slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. in a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt and pepper. process until smooth. spoon the potato mixture into potato shells. place on a baking sheet. bake until heated through about l5 to 20 minutes. serve immediately.","target":"slightly beat eggs. microwave broccoli in glass casserole dish for 9 minutes, or until almost cooked mix all other ingredients in dish. bake at 350* for 40 minutes, or until the center doesn't jiggle! you may sprinkle extra cheese on top and place back in oven a few minutes to melt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. prick the scrubbed potatoes and bake for about 1 hour (until tender). cool on a rack for about 15 min (do not turn off the oven). meanwhile steam the broccoli for 5 minutes. slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. in a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt and pepper. process until smooth. spoon the potato mixture into potato shells. place on a baking sheet. bake until heated through about l5 to 20 minutes. serve immediately.","target":"heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. reduce heat; cover and simmer 5 minutes, stirring occasionally. stir in potatoes until well blended; stir in remaining ingredients. heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. prick the scrubbed potatoes and bake for about 1 hour (until tender). cool on a rack for about 15 min (do not turn off the oven). meanwhile steam the broccoli for 5 minutes. slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. in a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt and pepper. process until smooth. spoon the potato mixture into potato shells. place on a baking sheet. bake until heated through about l5 to 20 minutes. serve immediately.","target":"melt butter in a large saucepan. add onion and cook until tender. add flour; stir until blended. gradually stir in broth. heat until slightly thickened. add milk, broccoli and potatoes. cook on low heat about 15 minutes or until broccoli and potatoes are tender. stir in cheese and seasonings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. prick the scrubbed potatoes and bake for about 1 hour (until tender). cool on a rack for about 15 min (do not turn off the oven). meanwhile steam the broccoli for 5 minutes. slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. in a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt and pepper. process until smooth. spoon the potato mixture into potato shells. place on a baking sheet. bake until heated through about l5 to 20 minutes. serve immediately.","target":"in a large sauce pan or soup kettle, saute onion in butter. add potatoes, broccoli, and water. bring to a boil. reduce heat and simmer for 15 minutes or until potatoes and broccoli are tender. stir in the milk, soup, garlic salt, and pepper. heat through. add cheese and stir until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f. prick the scrubbed potatoes and bake for about 1 hour (until tender). cool on a rack for about 15 min (do not turn off the oven). meanwhile steam the broccoli for 5 minutes. slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. in a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt and pepper. process until smooth. spoon the potato mixture into potato shells. place on a baking sheet. bake until heated through about l5 to 20 minutes. serve immediately.","target":"combine all ingredients except milk, cornstarch, salt and pepper in slow cooker. cover and cook on high for 3-4 hours. stir in combined milk and cornstarch, stirring until thickened, 2-3 minutes. process soup in food processor or blender until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: quarter the tomatoes. dice the onions, green pepper and celery. place in a large canning kettle and cook until the vegetables are tender. run the mixture through a sieve and reheat the juice to a boil. mix the sugar, flour and salt together with the melted butter, mix well. add slowly to the boiling tomato mixture until thickened. pour into jars and seal with hot bath for 15 minutes.","target":"combine first 4 ingredients in pot. (i put the stewed tomatoes through a food processor first as we don't like the chunks). bring to a boil. reduce to a simmer and simmer 60 minutes. add baking soda. wait for fizz to go down. add whipping cream. wait until soup is desired temperature. serve (with grilled cheese of course). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel potatoes and cut into 1\" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the potatoes in boiling, salted water for about 10 minutes until tender. drain. heat the oil and saute the onion for a few minutes until transparent. lift out with a slotted spoon and put in a bowl. add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. turn the mixture into an ovenproof dish. pre-heat oven to 200°c (400°f) or gas no 6. mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency. spoon the potato on top of the corned beef mixture and level off with a fork. cook for about 25 minutes until the potato is brown and crispy.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 170c. chop off the top and bottom of the small potatoes and slice. layer potatoes (on the bottom of the your dish). layer onion. layer corned beef, and herbs to taste. layer onion. top layer use the potatoes tops and bottoms. pour stock cube over. cook for 2 to 2 1\/2 hours. i now do two at a time and portion and freezer one.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place potatoes in 10-inch skillet. cover potatoes with water. bring to a boil over high heat. reduce heat to low; simmer 6 minutes. (potatoes will be firm.) drain potatoes in colander; sprinkle with salt and pepper. wipe out skillet with paper towel. add butter and onion; cook and stir over medium-high heat 5 minutes. stir in corned beef, horseradish, and potatoes; mix well. press down mixture with spatula to flatten into compact layer. reduce heat to low. drizzle cream over mixture, if desired. cook 10 minutes to 15 minutes. turn mixture over with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. top each serving with 1 poached egg. serve immediately.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add all leftovers to food processor, pulse until coarse. break and add eggs, and a shake of salt and pepper. continue to pulse a few more times until well blended-but stop before mush. add vegetable juices if mix appears too dry. heat skillet on med high, add touch of veg oil or spray. place large spoonful of hash in skillet-fry until brown and then flip. continue to cook until browned to liking-we like a crunchy crust. serve with additional eggs as preferred on the side, with ketchup, mustard or other favorite sides.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the carrot and potato into a large frying pan, add 1cm of water, and boil, stirring occasionally until the vegetables are cooked and soft. add the onion and leek to the pan, with a little oil, and fry for 5 minutes. dice the corned beef and add to the pan. fry over a high heat until the hash starts to brown slightly. add a generous splash of worcester sauce and fry for a further 15 minutes with occasional stirring. serve immediately.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine potatoes, parsnips, corned beef, cream, parsley, worcestershire sauce, cayenne pepper, mix well, season to taste with salt and pepper. in a large nonstick frying pan over medium heat, heat vegetable oil. sauté onion until translucent, 4-5 minutes. add the potato mixture and mix well to distribute the onions evenly. spread hash evenly in the pan. cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes. run the spatula around the pan edge as necessary to prevent sticking. turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer. remove from the heat, cover and keep warm.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt the butter in a 12-inch cast iron skillet set over medium heat. add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. once combined, spread the hash evenly over the pan and firmly press down with a spatula. place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. after 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. serve immediately.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large cast iron skillet over medium heat. add the onion and cook until softened. add corned beef, hash browns, seasoning, pepper, green onions, (beef broth and worcestershire). cook stirring occasionally, until potatoes are golden and crisp. about 15 minutes. to add eggs : when the potatoes are crisp and golden make indention's in the hash to hold eggs and place skillet in oven - preheat, with the hash in the oven, to 350. when oven is preheated, remove skillet and crack an egg into each indention and lightly cover with foil and place back in oven until eggs are cooked as you desire - runny yellow or set. serve the hash with slices of toast.","target":"spread hash in lightly greased electric fry pan\/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the meat and drain. add 1\/4 cup of water to the meat. add green pepper and onions; brown. melt cream cheese on low flame. add tomato paste; mix chili seasoning with 3\/4 cup water. add beans and cheese. cook on low in crock pot for 1-2 hours. serve warm with taco chips or fritos.","target":"note reserve bacon drippings. combine beef and bacon and brown. blend the flour in one fourth of the bacon drippings, stirring until smooth. slowly add the consumme, stirring until thickened. add thickened mixture to beef and blend well. add onions, chili powder, cumin, oregano, and salt. stir well. simmer covered, 1 1\/2 hours or until dip consistency. add cheese until well blended. refrigerate for several house before serving. serve with taco or tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the meat and drain. add 1\/4 cup of water to the meat. add green pepper and onions; brown. melt cream cheese on low flame. add tomato paste; mix chili seasoning with 3\/4 cup water. add beans and cheese. cook on low in crock pot for 1-2 hours. serve warm with taco chips or fritos.","target":"rinse and pat dry dried beef. chop coarsely and set aside. in large mixing bowl, blend together well the cream cheese and sour cream. stir in the beef, green chiles (and juice), onion and chives. pour into 1 quart greased baking dish. sprinkle with pecans. bake in preheated 350ºf oven approximately 20 minutes or until puffed and bubbly around the edges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the meat and drain. add 1\/4 cup of water to the meat. add green pepper and onions; brown. melt cream cheese on low flame. add tomato paste; mix chili seasoning with 3\/4 cup water. add beans and cheese. cook on low in crock pot for 1-2 hours. serve warm with taco chips or fritos.","target":"in a large pot empty the tomato juice into the pot. in the meantime, brown the hamburger, drain and set aside. chop the onion, green peppers and green chilie fine and add to pot. mix in the kidney beans. i can my own tomato juice rather than buying store bought with no additives--pure tomato juice. now add all the remaining spices. simmer for 1 hour, stirring every 15 minutes. after the first hour, add the hamburger and simmer 2 hours more hours stirring every 15 minutes. the longer you let this simmer, the thicker it will get. serve with oyster crackers or saltines. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blanch, peel, pit and chop peaches. measure 6 cups. combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. bring to a boil, stirring constantly to prevent scorching. boil gently, stirring frequently, 5 minutes. if bottling, process in usual way, processing for a further 10 minutes. this will make approximately 4 pints of salsa.","target":"in a large stainless steel or enamel pot combine all ingredients and bring to a boil. stir constantly to prevent scorching. boil gently for 5 minutes. ladle into clean hot jars leaving 1\/4 inch head space. process in a water bath canner for 10 minutes at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut up peaches into bite size chunks. you can leave skin on if you like. cut up bananas into bite size chunks. drain pineapple, set drained juice aside. gently toss fruit to mix. in separate bowl, mix together reserved pineapple juice and pudding mix. stirring well until smooth. pour mixture over fruit and chill until ready to serve. toss lightly to coat fruit and serve. *note - any leftovers will become runny after first serving but it does not alter the taste.","target":"in a large stainless steel or enamel pot combine all ingredients and bring to a boil. stir constantly to prevent scorching. boil gently for 5 minutes. ladle into clean hot jars leaving 1\/4 inch head space. process in a water bath canner for 10 minutes at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine lemonade concentrate and water in a 3 quart container, stirring well; add peaches, strawberries, orange, and lime. freeze. remove fruit mixture from freezer 2 hours before serving. to serve, place fruit mixture in a punch bowl; add wine and club soda, stirring gently to mix. serve immediately.","target":"in a large stainless steel or enamel pot combine all ingredients and bring to a boil. stir constantly to prevent scorching. boil gently for 5 minutes. ladle into clean hot jars leaving 1\/4 inch head space. process in a water bath canner for 10 minutes at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375º. mix first six ingredients. add the rest of the ingredients. mix well. roll into balls and press down with a fork dipped in sugar or flour. bake for 10-12 minutes on ungreased cookie sheet (i usually grease my cookie sheet anyway). ovens vary so your baking time may be less. just keep an eye on them.","target":"saute leek in butter until soft. add flour and curry powder stirring until cooked slightly, do not brown. add sherry- cook gently until roux has thickened. add chicken broth. heat stirring occasionally. add peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375º. mix first six ingredients. add the rest of the ingredients. mix well. roll into balls and press down with a fork dipped in sugar or flour. bake for 10-12 minutes on ungreased cookie sheet (i usually grease my cookie sheet anyway). ovens vary so your baking time may be less. just keep an eye on them.","target":"saute onion and celery in butter till tender. remove from heat and add peanut butter stirring until melted. stir in broth and corn. bring to a boil stirring frequently. reduce heat and simmer for 10 minutes, stirring occasionally. remove from heat and stir in cream. reheat just until hot not allowing to come to a boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375º. mix first six ingredients. add the rest of the ingredients. mix well. roll into balls and press down with a fork dipped in sugar or flour. bake for 10-12 minutes on ungreased cookie sheet (i usually grease my cookie sheet anyway). ovens vary so your baking time may be less. just keep an eye on them.","target":"melt the butter in a heavy soup pot. add the onion and celery and cook until just soft. whisk in the flour and cook for 3 minutes. slowly blend in the broth. bring to a boil, reduce the heat to low and simmer for 20 minutes. strain and return the broth to the pot. slowly whisk in the peanut butter and the cream. simmer for 15 minutes longer. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375º. mix first six ingredients. add the rest of the ingredients. mix well. roll into balls and press down with a fork dipped in sugar or flour. bake for 10-12 minutes on ungreased cookie sheet (i usually grease my cookie sheet anyway). ovens vary so your baking time may be less. just keep an eye on them.","target":"mix soup in small sauce pan per label directions add 2 tbs of peanut butter heat soup on medium heat, stirring occasionally, until peanut butter is melted and soup is heated through ladle into bowl and sprinkle to taste with celery salt serve with oyster crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil and lightly fry tortillas until softened. drain on paper towels. assemble enchiladas on ovenproof plates or baking sheet. spread 2 tablespoons chili on tortilla. sprinkle with grated cheese and onion. add another tortilla, more chili, cheese and onion. set a third tortilla on top. spread chili sauce on that, followed by grated cheese. heat in moderate oven just long enough to melt cheese.","target":"in a skillet cook chicken or turkey. in a small bowl, combine cooked turkey or chicken, 2 cups cheese, green chiles and onions. in a small skillet bring enchilada sauce to a boil, remove from heat. dip each tortilla into heated sauce to soften. spoon 1\/3 cup turkey or chicken mixture and 2 tablespoons sour cream down center of each tortilla. roll, place tortillas seam side down, in a 12 x 8-inch baking dish. pour remaining heated enchilada sauce over top. sprinkle with remaining 1 cup cheese. bake 20 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut crab and fish fillet into bite-sized pieces. spray a large soup pot with nonstick cooking spray add the oil. add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat. add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper. cover; and simmer about 35 minutes or until potatoes are cooked. add clams, shrimp, crab and fish fillet. heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken. you may need to add additional cornstarch and water to get the desired thickness. serve. use your favorite combination of fish, mussels ect. try to keep the total weight of seafood to 1 lb.","target":"melt butter in large pot, add onions and saute. add soups, cream cheese,clams with juice. mix well, bring to simmer. add cream and juice bring back to simmer, then add shrimp, scallops, crabmeat, and spices,( crabmeat can go in last,, doesnt need to be cooked as long) . simmer 10-15 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 4-quart soup pan cook beef and onion, over medium heat, until beef is brown; drain. stir in sauce mix from chicken broth, hamburger helper, basil, pepper, and garlic. heat to boiling, reduce heat. cover and simmer 10 minutes. stir in past, peas and mushrooms. cover and simmer 10 minutes. sprinkle with parsley. serve.","target":"heat oil in frying pan and brown the onion, garlic, beef and spices over a high heat. add the remaining ingredients, stiring well. reduce heat and gently simmer, uncovered for 30 minutes, stiring occasionally. serve over your favourite fresh pasta with parmesan cheese, a spoonful of basil pesto (optional) and a side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375. mix sugar, brown sugar and butter with electric mixer until fluffy. add in eggs and vanilla. stir in flour, baking soda and salt by hand so you don't overwork the dough. fold in chocolate chips. can also add nuts, m and ms, etc at this time if you want. bake 8-10 minutes or until light golden brown. cool 1 minute and remove to cooling rack.","target":"heat oven to 375°f. combine butter flavored crisco, brown sugar, milk and vanilla in a large bowl. beat at medium speed of electric mixer until creamy. beat egg into creamed mixture. combine flour, salt and baking soda, mix into creamed mixture until just blended. stir in chocolate chips and pecan pieces. drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet. bake for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. cool on baking sheet 2 minutes, then transfer to wire racks. note: if nuts are omitted, use 1 1\/2 cups chocolate chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large soup pot over medium heat, melt the butter. add the onions, cover and slowly cook until soft and translucent, stirring occasionally, about 15 minutes. add sugar and continue to cook until caramelized and rich brown in color, about 10 more minutes. add broth, vinegar, and salt and pepper to taste. simmer, covered for 20 minutes. heat broiler. ladle soup into 4 oven proof bowls. top each with a piece of toasted bread and 1\/4 of the cheese. broil until cheese is melted and golden. be careful removing bowls from boiler.","target":"heat butter over low to medium heat in large stock pot. sauté onions to soft and golden brown. deglaze with .33 cup beef stock. sauté onions to caramelize slightly darker. deglaze with .33 cups beef stock again. caramelize onions to dark brown. add stock and bring to a boil. reduce to a simmer and allow flavors to blend, about 20 minutes. while soup simmers, cut bread into .5 inch thick slices. toast slices in oven or under broiler. season soup to taste and add sherry. fill crocks with hit soup. top with toasted crostini and cheese. pass under broiler until cheese bubbles and browns. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook pasta as directed on package; omitting salt. rinse pasta in cold water; drain. mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing. add pasta, bacon (reserving 2 tbl for topping), turkey, lettuce, cheese and tomato to dressing. mix well. cover and refrigerate 1-2 hours to blend flavors. sprinkle with reserved bacon. serve.","target":"in a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. add crumbled blue cheese, croutons and about 1\/2 to 3\/4 of lemon basil dressing; toss until well mixed. divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. for lemon basil dressing:. combine all ingredients,add seasoned salt and garlic pepper to taste. mix well; refrigerate until serving. refrigerate any leftover dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large heavy soup pan melt the margarine over med heat. add the onion and cook, uncovered until soft- about 5 minutes. stir in the broth and water, bring to a boil. add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender. remove from the heat and cool for 10 minutes. in an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds. return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often. serve.","target":"saute onions with dill in butter until softened. add cubed potatoes and saute for a few minutes. add stock and beets. bring to a boil, reduce to a simmer and cook for approximately 30 minute. blend with a hand blender until desired texture. finish with cream or half\/half, salt and pepper to taste. serve hot. note: prep. time includes cooking of the beets."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan or stockpot, bring 8 cups of lightly salted water to a boil over medium-high heat. boil the leeks for about 10 minutes, until they are fork-tender. add the potatoes, pumpkin, carrot, and, if you like, codfish, and boil gently over medium heat for about 20 minutes longer, until the potatoes are tender. add oil and salt (be careful with the salt if you are using salt cod), and cook, stirring, for about 1 minutes, until oil is well incorporated. ladle the soup into shallow soup bowls, and serve. note: to reduce the saltiness of salt cod, soak the fish in cold water in the refrigerator for 24 to 36 hours, changing the water about every 8 hours.","target":"in a large heavy soup pan melt the margarine over med heat. add the onion and cook, uncovered until soft- about 5 minutes. stir in the broth and water, bring to a boil. add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender. remove from the heat and cool for 10 minutes. in an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds. return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large heavy soup pan melt the margarine over med heat. add the onion and cook, uncovered until soft- about 5 minutes. stir in the broth and water, bring to a boil. add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender. remove from the heat and cool for 10 minutes. in an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds. return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often. serve.","target":"cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares. chop onion, garlic, carrot, celery and parsely into a very very thin mix known in rome as \"battuto\", beaten. in a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries. pour at least 4 cups of water and, when it boils, add the potatoes. let the soup cook for a few minutes until the potatoes are tender, then add the rice. bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in the bottom of a 9x13 baking dish, melt butter. add next 3 ingredients. mix together and pat evenly in bottom of pan and bake at 350° for 15 to 20 min or until lightly browned. set aside to cool. mix next 3 ingredients for second layer in mixing bowl until smooth. spread evenly over 1st layer. blend sugar, cornstarch and dry jello in pan. add water, lemon juice, and butter and cook until thickened. then add vanilla. cool and mix with the sliced peaches and place on top of 2nd layer. refrigerate several hours prior to serving. the jello mixture will continue to set. top with more whipped cream if desired.","target":"stir together flour, pudding mix and baking powder. combine egg, milk and melted butter. add to dry ingredients. mix well. spread into a greased 8 x 8 x 2 inch pan. drain peaches. save 1\/3 cup liquid. sprinkle peaches on batter. beat together cream cheese, 1\/2 cup sugar and 1\/3 cup peach liquid. pour over peaches in pan. combine 1 t. sugar, 1\/2 teaspoon cinnamon and sprinkle over all. bake at 350* for 45 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, dissolve gelatin in water; add orang juice. refrigerate until partially set. prepare topping mix according to package directions. in a mixing bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. fold into gelatin mixture. pour into an ungreased 8-inch square dish. refrigerate until firm. for peach layer, dissolve gelatin in water; stir in pie filling. chill until partially set. carefully pour over creamy gelatin layer (pan will be full). chill until firm.","target":"stir together flour, pudding mix and baking powder. combine egg, milk and melted butter. add to dry ingredients. mix well. spread into a greased 8 x 8 x 2 inch pan. drain peaches. save 1\/3 cup liquid. sprinkle peaches on batter. beat together cream cheese, 1\/2 cup sugar and 1\/3 cup peach liquid. pour over peaches in pan. combine 1 t. sugar, 1\/2 teaspoon cinnamon and sprinkle over all. bake at 350* for 45 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. cook the noodles using the directions on the package, omitting the salt. in a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside. combine cooked, and drained noodles with the ham and peas. add the milk mixture and stir well. spoon into an ungreased 1 1\/2 quart casserole; sprinkle with the crutons. cover with aluminum foil and bake for 10 minutes. remove the foil and bake 10 minutes longer until bubbly and lightly browned.","target":"cook noodles according to package directions; drain well. blend together all other ingredients except cheese; fold in noodles. turn into a lightly greased or sprayed casserole dish. top with cheese. bake covered at 375 f for 30 minutes; uncover and bake 15 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. cook the noodles using the directions on the package, omitting the salt. in a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside. combine cooked, and drained noodles with the ham and peas. add the milk mixture and stir well. spoon into an ungreased 1 1\/2 quart casserole; sprinkle with the crutons. cover with aluminum foil and bake for 10 minutes. remove the foil and bake 10 minutes longer until bubbly and lightly browned.","target":"cook noodles according to package directions. peel eggplant and slice 1\/2 inch thick slices. brush each side of each slice with melted margarine. broil 4 inches from heat for 3-4 minutes on each side. combine cooked noodles and sour cream. spoon into a greased 13x9 baking dish. arrange eggplant slices over noodles. cover with spaghetti sauce. bake at 350 degrees for 25 minutes. sprinkle with mozzarella and bake 5 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. cook the noodles using the directions on the package, omitting the salt. in a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside. combine cooked, and drained noodles with the ham and peas. add the milk mixture and stir well. spoon into an ungreased 1 1\/2 quart casserole; sprinkle with the crutons. cover with aluminum foil and bake for 10 minutes. remove the foil and bake 10 minutes longer until bubbly and lightly browned.","target":"preheat oven to 350. brown ground beef and onion, drain. cook and drain egg noodles. combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3\/4 of the cheese. stir until cheese is melted. pour mixture into casserole dish. top with remaining cheese. bake for 25-30 minutes, until cheese is melted and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. cook the noodles using the directions on the package, omitting the salt. in a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside. combine cooked, and drained noodles with the ham and peas. add the milk mixture and stir well. spoon into an ungreased 1 1\/2 quart casserole; sprinkle with the crutons. cover with aluminum foil and bake for 10 minutes. remove the foil and bake 10 minutes longer until bubbly and lightly browned.","target":"heat oven to 350. spray 8 inch square glass baking dish with cooking spray. cook egg noodles according to package directions; drain. rinse under cook water. drain well. meanwhile, heat oil in large skilled over med heat until hot. cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally. add peas; cook and stir 1 minute or until vegetables are crisp-tender. whisk eggs, milk, mustard, lemon-pepper seasoning, and salt in medium bowl. layer noodles, ham, 1\/2 cup of the cheese, and vegetables in baking dish. pour in egg mixture; top with remaining cheese. bake 40-45 minutes or until knife instered in center comes out clean. cool on wire rack 10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil. remove to plate. add onion and garlic; saute 5 minutes. add cumin through cinnamon and stir well with a wooden spoon. add flour and stir well to mix. add broth, honey and lemon zest. stir to combine and add chicken back to pan; simmer 15 minutes. add raisins and cook 15 minutes longer. remove chicken and plate. add chickpeas and cook 5 minutes to heat through. spoon sauce over chicken. if sauce is not thick enough, add a little cornstarch\/water slurry to thicken up the sauce. if you prefer, place chicken over cooked rice and add sauce on top.","target":"in large deep skillet, heat the oil over medium-high heat. add the chicken and brown on all sides, about 10 minutes. add the onions, curry powder and garlic salt. saute until onions begin to soften. about 3 minutes. add the soy sauce and hot sauce. simmer 2 minutes. add the rice and mix to coat with spices. pour in the stock. reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through. about 35 minutes. garnish with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: ---------formeatballs---------. combine all ingredients in a large bowl, mix well. make meatballs small, place in a roasting pan or 13x9 casserole dish. ------forsauce----------. combine sauce ingredients in a large bowl. pour over meatballs. bake at 350, uncovered for 2 hours. when i make these ahead of time, i reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.","target":"in a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, worcestershire, egg, and milk. shape into 1½\" to 2\" meatballs, and chill until set. heat the oil in a large skillet, and brown the meatballs on all sides. remove meatballs, and drain fat from pan, leaving browned bits in bottom. add sauerkraut and juice to skillet, and top with meatballs. cover and simmer for 15-20 minutes or until meatballs are done. add water or wine if necessary to keep sauerkraut moist. sprinkle with parsley for garnish. serve with buttered boiled potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blend bacon drippings with flour with a fork or a whisk. in a separate bowl, combine vinegar, water, salt, sugar and mustard, mix very well. add this to the drippings in your skillet and stir over medium heat until thick. add the green onions and chopped bacon. chop up the potatoes into the skillet. heat and serve.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes with skins on. quarter potatoes and spread over cooking pan. cube american cheese, spread over potatoes. mix together the onion, mayonnaise and cheddar cheese. stir mixture into potatoes. cook bacon. crumble over top. bake at 350 for 45 minutes.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut potatoes into small pieces and boil. cut the entire package of bacon into 1\/4 inch pieces. then fry crispy. in a large mixing bowl combine potatoes,green onions (chopped), bacon, mayo(yes the whole jar), mustard, salt and pepper.fold and leave lumpy or mix until smooth. (i prefer smooth.).","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onion with bacon and carrots. add pepper, thyme, brandy, and white wine. heat for a couple minutes. add water and bring to a boil. add parsley, salt and potatoes. cook until potatoes are barely tender. in another pan, make roux. (for roux: melt butter, add flour. stir together and cook low for 10 minutes. it will make a kind of paste.). add roux to soup: take a little soup, about 1\/2 cup, and add to roux first, keep stirring; pour into soup when roux is thick and runny. simmer for 15 minutes stirring occasionally. add whipping cream and half and half. do not boil! simmer until thickened. serve with grated cheddar cheese.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and dice potaoes. boil until done, drain,set aside. in large skillet,melt 2tsp butter, add chopped onion. add the flour, stir until thickened add the half and half, stir until mixture thickens. add salt , pepper and garlic salt. reduce heat. add 1 cup mayo and 1 tsp mustard. spinkle bacon bits along with 2 tsp of bacon fat. pour over potatoes. spread in large casserole pan. bake at 350 for about 1 hr or until bubbly.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes in their jackets; cool, peel and dice. add all the remaining ingredients and mix together well. place mixture in baking dish (9x13-inch). fry bacon and crumble over top of potatoes. sprinkle olives on top and cover with foil. bake at 325 for 1 hour, uncovering the last 10 minutes to brown the top.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pan saute onions in butter. add carrots, potatoes, and celery and allow to soften a bit and get all buttery. add salt, paprika and broth, and cook until veggies are tender. meanwhile, make white sauce: melt butter in medium saucepan. add bullion cubes and stir to dissolve. when cubes are fully dissolved add flour and whisk until all lumps are gone. add milk and bring to a slow simmer. when veggies are tender add white sauce and simmer if desired or serve immediately with bread.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon and set aside on paper towel to drain. heat bacon drippings and blend in flour, sugar, salt and mustard. gradually add vinegar and water, stirring constantly until smooth. continue cooking over low heat, stirring, until thickened. add potatoes, mix gently and heat through. sprinkle with bacon.","target":"peel and wash potatoes; cook in boiling water until just fork tender (do not over cook). cool and dice approximately 1\/2 x 1\/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). fold all of these ingredients gently with 1\/2 cup of mayonnaise until mixed. refrigerate for at least a couple of hours, overnight is even better (this is important). add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. refrigerate 30 minutes to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pierce potatoes with fork. microwave on high 11-13 minutes or until tender; rotating 1\/4 turn after 6 minutes. let stand 5 minutes. meanwhile in large skillet, brown ground beef over medium-high heat 6-8 minutes or until no longer pink, breaking up into 3\/4 inch crumbles. pour off drippings. stir in chili powder, 1\/2 teaspoon salt, beans and 1 cup cheese; cook and stir until beated through. cut a slit lengthwise in potatoes; squeeze ends toward center to fluff. season potatoes with salt and pepper if desired. spoon equal amounts of beef mixture over each potato. top with remaining cheese and green onions. you can also add sour cream on top.","target":"preheat oven to 350 degrees. in a small bowl, combine the milk, butter or margarine, onion flakes, salt and pepper. add the potatoes and cheese, then mix well. spread mixture in a greased 13\u201D x 19\u201D baking dish. bake for one hour, or until bubbly and golden brown. serves 8."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine croutons and butter. press into the bottom of a spring form pan. bake at 350f degrees. for ten minutes. soften gelatin in cold water; stir over low heat until dissolved. combine softened cream cheese, liver sausage and miracle whip, mixing at medium speed on mixer until well blended. gradually add gelatin. stir in onion, pimento, mustard and lemon juice until well blended. pour into pan over baked crust. chill until firm. when ready to serve, remove rim of pan. if you don't have a spring form pan, just put into anything that you can bake in. the original recipe called for 1\/2 cup lemon juice. i think that this is too much and a little too tart. if you use 1\/4 cup lemon juice, that will be fine.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, combine the first 4 ingredients. mix well. pat firmly into 9-inch springform pan, covering bottom and 2 1\/2 inches up the sides. leave on one side. melt over hot (not boiling) water, milk chocolate chips. stir until smooth and then set aside. pour milk into a small saucepan and sprinkle the gelatine on top. set aside for a minute. in a large bowl, combine cream cheese, sour cream and melted chocolate chips. beat until fluffy. beat in gelatine mixture and almond essence. fold in the whipped cream. pour into prepared pan and chill until firm for about 3 hours. run knife around the edge of the cake to separate from pan, remove base carefully. garnish with whipped cream or chocolate shavings, if desired.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: process biscuits until finely crushed. add butter; process until just combined. press mixture evenly over base of a 20cm spring-form tin. cover; refridgerate while preparing. filling;sprinkle gelatine over water in a pan of simmering water. stir until geratine is dissolved; cool. beat cream cheese and sugar in a medium bowl with an electric mixture until smooth. stir in gelatine; fold in whipped cream and chocolate. pour filling over buiscuit base in tin. cover; refrigerate overnight. serve cheesecake sut into wedges; decorate with wipped cream and mint leaf.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: line a 23 cm flan tin with plastic wrap hanging over edges. melt chocolate in saucepan over boiling water\/ you can do this in a microwave. spread 2\/3 of melted chocolate over base and sides of tin. reserve remaining chocolate. refrigerate case until set. place raisins and rum in bowl stand for 20 minute. sprinkle gelatine over water, dissolve over hot water. beat cream cheese and sugar until creamy. fold in softly beaten cream (300ml) and gelatine mixture. divide in 2. fold raisin mixture into one portion. fold reserved chocolate into other portion. spoon raisin and chocolate mixture alternately into case. refrigerate until set. remove cheesecake from plastic and tin pipe cream on top sprinkle with cocoa.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix biscuit crumbs and butter in a bowl until combined. press firmly into a foil lined 18 x 28cm slab tin. refrigerate until required. prepare filling using an electric mixer, beat cheese until creamy. gradually add condensed milk, beating constantly. beat in lemon juice, scraping down mixture from sides of bowl as you beat, until thickened. whisk gelatin into water with a fork until dissolved. allow to cool slightly. beat gelatin mixture into the cream cheese muxture. fold in cream. pour over prepared base. pour melted melts evenly over filling. using the point of a knife, swirl melts through the filling. refrigerate until firm. cut into squares to serve. store in refrigerator.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly grease a 22cm springform tin. mix the ground biscuits with the water in a bowl. press the crumbs into the tin. in a bowl beat the cream cheese and sour cream till smooth. add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined. pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: note: for the unflavored gelatine, i'm not sure of the exact measurement of the individual packets that come in a box. just use 1 of the packets. combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. in small saucepan, sprinkle gelatine over water; let stand 1 minute. over low heat, stir until gelatine dissolves; set aside. in large mixer bowl, beat cheese and chocolate until fluffy. gradually beat in sweetened condensed milk and vanilla until smooth. stir in gelatine mixture. fold in whipped cream. pour into prepared pan. chill 3 hours or until set. just before serving, remove side of springform pan. garnish as desired. refrigerate leftovers. this can be made the day before.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: crust:. combine the ingredients and press into the bottom of a 9-inch springform pan and chill. filling: soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. cream the cheese with the chocolate, milk and vanilla. stir in the gelatin. fold in the whipped cream. pour in the shell. topping:. garnish the top with the chocolate curls and refrigerate for 4 hours. garnish with the chocolate curls.","target":"preheat the oven to 300f degrees. line 24 regular sized muffin cups with paper baking cups. place a vanilla wafer in the bottom of each paper cup. in a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. add the cocoa, butter and vanilla, beating until well blended. slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. spoon into the baking cups and bake for 30-35 minutes or until set. cool completely, then refrigerate until ready to serve. you can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! have fun with them!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1\/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.","target":"preheat oven to 350 degrees f. mix the cottage cheese, yogurt, onion, garlic powder, worcestershire sauce, and salt and pepper in a blender and then pour into a large bowl. stir in the tuna, noodles, and mushrooms. pour all into a greased 8-inch square baking dish. sprinkle the cheese on top and bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1\/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.","target":"cook noodles according to package directions; drain well. blend together all other ingredients except cheese; fold in noodles. turn into a lightly greased or sprayed casserole dish. top with cheese. bake covered at 375 f for 30 minutes; uncover and bake 15 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1\/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.","target":"preheat oven to 400°f. stir soup, milk, peas, tuna and noodles in 1 1\/2-qt. casserole. bake for 20 minute or until hot. stir. sprinkle cheese over tuna mixture. bake for 2 minute more or until cheese is melted. tip: substitute your family\u2019s favorite frozen vegetable for the peas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1\/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.","target":"preheat oven to 425 degrees. cook noodles and drain. in a 2 quart casserole dish combine noodles, tuna, celery, onion, and green pepper. in a medium sauce pan combine salt, mayo, soup, milk, and cheese; stirring until cheese has melted and mixture is smooth. pour over noodles and stir to combine. bake at 425 degrees for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine mustard, marmalade, soy sauce, hot pepper flakes. stir in the water and set aside. warm oil in pan over medium heat. season pork chops with black pepper, and increase heat to medium-high. brown the chops (about 2 minutes each side). spoon mustard\/marmalade mixture over the chops and bring to a boil. cover and simmer until done, about 15 minutes. stir in the green onions. place chops on a platter and garnish with orange slices.","target":"in a large non stick skillet over medium heat, brown pork chops on both sides. in a bowl combine 1\/3 cup vinegar, soy sauce, and garlic; pour over the chops. cover and simmer for 8-10 minutes or until the meat is no longer pink. i always flip the pork chop at least once. in a bowl, combine the cornstarch and remaining vinegar until smooth. pour over the pork chops. move the pan side to side to make sure the cornstarch mix mixes with the sauce in the skillet. bring to boil. turn heat down continuing to mix for few minutes or until thickened. serve immediately with the extra sauce on top. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine mustard, marmalade, soy sauce, hot pepper flakes. stir in the water and set aside. warm oil in pan over medium heat. season pork chops with black pepper, and increase heat to medium-high. brown the chops (about 2 minutes each side). spoon mustard\/marmalade mixture over the chops and bring to a boil. cover and simmer until done, about 15 minutes. stir in the green onions. place chops on a platter and garnish with orange slices.","target":"brown pork chops in skillet (we like to grill them for a few minutes instead). combine !\/3 cup vinegar, soy sauce, and garlic. pour over the chops. cover and simmer for 8-10 minutes or until meat isn't pink. in a bowl combine the cornstarch and 1 t vinegar until smooth (do this right before you use it). stir into the skillet. boil for 1 minute or until thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients; add chicken. preheat oven to 425. remove chicked from marinade; reserve. arrange chicken in shallow roasting pan coated with cooking spray. pour reserved marinade over chicken; sprinkle with salt and pepper. bake at 425 for 20 minutes; baste chicken with marinade. bake an additional 20 minutes or until chicken is done.","target":"in a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt and pepper. add chicken to the marinade, turning to coat. cover the dish and refrigerate for 30 minutes. in a large skillet heat remaining oil over med. \/highheat until hot but not smoking. add chicken to skillet (discard the marinade). cook turning once until cooked through (about 20 minutes). place chicken on a serving platter, garnish with lemon slices and fresh oregano. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. season both sides of the chicken breasts with salt and pepper and set aside. in a small skillet saute the garlic with the olive oil until tender. remove the skillet from the heat and add the brown sugar, mix thoroughly. place the seasoned chicken breasts in a very large baking dish lined with tin foil. pour the brown sugar\/garlic mixture over the chicken. bake uncovered for 35-45 minutes or until cooked through. if the chicken starts to overly brown before it is fully cooked, cover it loosely with tin foil and continue baking until fully cooked. pour pan juices over chicken before serving.","target":"in a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt and pepper. add chicken to the marinade, turning to coat. cover the dish and refrigerate for 30 minutes. in a large skillet heat remaining oil over med. \/highheat until hot but not smoking. add chicken to skillet (discard the marinade). cook turning once until cooked through (about 20 minutes). place chicken on a serving platter, garnish with lemon slices and fresh oregano. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1 - preheat oven to 450°f line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. 2 - in small sauté pan, sauté garlic with the oil until tender. 3 - remove from heat and stir in brown sugar. add additional herbs and spices as desired. 4 - place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. 5 - add salt and pepper to taste. 6 - bake uncovered for 15-30 minutes, or until juices run clear. cooking time will depend on the size and thickness of your chicken.","target":"in a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt and pepper. add chicken to the marinade, turning to coat. cover the dish and refrigerate for 30 minutes. in a large skillet heat remaining oil over med. \/highheat until hot but not smoking. add chicken to skillet (discard the marinade). cook turning once until cooked through (about 20 minutes). place chicken on a serving platter, garnish with lemon slices and fresh oregano. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef, drain fat. add taco seasoning and stewed tomatoes to beef. put meat mixture into a casserole dish. top meat mixture with rice. sprinkle with shredded cheese and bake at 350 degrees until cheese is melted. serve with sour cream and green olives.","target":"melt margarine in a large saucepan over medium heat. add onion; sauté 5 minutes. add veggie broth and next 3 ingredients. bring to a boil; add rice, stirring well. cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. remove from heat. stir in tofutti better-than-cream-cheese, pimiento and garlic powder. preheat oven to 350°f. spoon mixture into a 1-quart baking dish coated with cooking spray. bake, uncovered at 350°f for 20 minutes. sprinkle with soy cheese if using. bake an additional 5 minutes or until cheese melts. garnish with cilantro sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 300 degrees. cook bacon in heavy skillet until crisp. remove bacon from pan; break cooked bacon into crumbs. in reserved bacon fat drippings, cook the onion, celery and green pepper until celery is tender;drain. mix all ingredients in a casserole dish. bake for 1 hour.","target":"melt margarine in a large saucepan over medium heat. add onion; sauté 5 minutes. add veggie broth and next 3 ingredients. bring to a boil; add rice, stirring well. cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. remove from heat. stir in tofutti better-than-cream-cheese, pimiento and garlic powder. preheat oven to 350°f. spoon mixture into a 1-quart baking dish coated with cooking spray. bake, uncovered at 350°f for 20 minutes. sprinkle with soy cheese if using. bake an additional 5 minutes or until cheese melts. garnish with cilantro sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. in a 12 inch skillet, cook sausage until browned. in a large bowl, stir together cooked rice, green chilies, mushrooms, soup milk and cheese. stir in the cooked sausage, transfer to a 2-quart shallow baking dish. cover and bake 40 minutes, then add the fried onions and cook uncovered 10 minutes more.","target":"melt margarine in a large saucepan over medium heat. add onion; sauté 5 minutes. add veggie broth and next 3 ingredients. bring to a boil; add rice, stirring well. cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. remove from heat. stir in tofutti better-than-cream-cheese, pimiento and garlic powder. preheat oven to 350°f. spoon mixture into a 1-quart baking dish coated with cooking spray. bake, uncovered at 350°f for 20 minutes. sprinkle with soy cheese if using. bake an additional 5 minutes or until cheese melts. garnish with cilantro sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. in 5 quart dutch oven melt butter and add mushrooms. saute' mushrooms for about 10 minutes over medium heat. add chicken broth, cream of mushroom soup and french onion soup. add black pepper and red pepper to taste. heat just until it starts to simmer. add rice, stirring well to mix. place in oven and bake covered for 1 hour. after one hour remove and stir well to evenly distribute ingredients. return to oven and bake another 15 minutes.","target":"melt margarine in a large saucepan over medium heat. add onion; sauté 5 minutes. add veggie broth and next 3 ingredients. bring to a boil; add rice, stirring well. cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. remove from heat. stir in tofutti better-than-cream-cheese, pimiento and garlic powder. preheat oven to 350°f. spoon mixture into a 1-quart baking dish coated with cooking spray. bake, uncovered at 350°f for 20 minutes. sprinkle with soy cheese if using. bake an additional 5 minutes or until cheese melts. garnish with cilantro sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"pre-heat oven to 350 degrees f. spray your meatloaf pan with cooking spray. mix bread crumbs, salt, milk, eggs and onion in small bowl. set aside. in large bowl, mix by hand the ground beef and sausage. i usually wear powder-free medical gloves for this step. yuck! blend the meats completely and add the contents of the small bowl. continue to blend by hand until uniform in consistancy. put meat mixture in loaf pan and lightly pack. bake for 1 1\/2 hours at 350 degrees f. remove from oven and let it rest on a cooling rack for about 20 minutes. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1\/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"in a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1\/4 cup catsup, worcestershire sauce, salt and pepper; mix thoroughly. in a shallow baking pan, shape into loaf. spread remaining catsup over top. cover and bake at 350º for 30 minutes. drain off fat and continue baking, uncovered, 30 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"mix crumbled bread with milk and let sit till all moisture is absorbed. beat egg and add to bread mixture. mix in minced onion. add ketchup and meat gradually to blend all together. season with salt and pepper. do not overmix and it will become too dense. lightly mixing keeps it moist and juicey. form into a meatloaf shape and place in 9x13 baking pan. pour water around meatloaf and bake at 350 degrees for 45 minutes the water will cook away and you will have nicely browned and moist meatloaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"preheat oven to 350 degrees. butter a roasting pan. mix beef, pork, onions, green peppers, garlic, eggs, cream and bread crumbs together in large mixing bowl. season mixture with salt and pepper. shape into a loaf and place on prepared pan. pour broth over top and place in oven and bake for 1 to 1 1\/2 hours, basting occasionally. remove pan from oven. using long spatula, remove meat loaf from the pan. place roasting pan on stove over high heat. in a small bowl, whisk flour with 2 tablespoons water. whisk slurry into gravy. bring liquid to boil and cook for a few minutes, stirring constantly. season gravy with salt and pepper. slice meatloaf into 8 slices. serve 2 slices per person with gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"preheat oven to 375°f. combine meats and soup mix and blend well. combine eggs and milk and mix into meat. blend bread cubes into mixture. place into large loaf pan and cover with strips of bacon. place into preheated oven and bake for 1 hour or until thermometer reads 180°f. allow to rest for 15 minutes then remove from pan. slice and enjoy. (you can use another pound of beef instead of veal if this too costly)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"preheat oven to 350 degrees. for the glaze, mix all ingredients in small bowl, set aside. for the meatloaf, mix egg with salt, pepper, mustard, a-1 sauce, hot sauce and milk in a large bowl. add to meat to the bowl along with breadcrumbs. mix well (i mix with my very clean hands) until well blended. transfer to an ungreased 9x13 inch baking dish. form into a loaf. brush top and sides of the meatloaf with about 1\/2 of the glaze. bake for 1 hour. remove from oven and pour off fat. pour glaze over top of meatloaf and bake for an additional 30 minutes. cool 10 minutes. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"mix ground beef, bread crumbs, eggs, cheese, onion, garlic, seasoning packet, and black pepper. place in a loaf pan and bake at 350°f for 1 1\/2 hours on bottom rack of oven. final internal temperature should be 170°f for ground beef. ovens vary, so check meatloaf after 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"mix creamed corn, eggs, chili powder, 1\/2 cup ketchup, salt, pepper and bread together. let sit while mixing meat, onion, tomato and bell pepper in large bowl. add corn mixture to meat mixture. form into a large rectangular mound, about 2 to 3 inches high on a baking sheet with sides, to avoid dripping in oven. top with 3\/4 cup ketchup. bake at 350°f for 40-45 minutes, or until cooked through and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"preheat oven to 350. mix all ingredients except bacon by hand until well blended. divide in half and shape into 2 loaves about 8\" x 4\" x 3\". place two thick slices of bacon on top of each loaf, if desired, and bake in greased roasting pan for 1 hour and 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"preheat oven to 350°f. in a small bowl mix together all the season mix ingredients. in a sauce pan melt the butter and add onion, celery green peppers, green onions, garlic, tabasco, worcestershire and season mix. saute until mix starts to stick to the pan, about 5 minutes. then add evaporated milk and ketchup. cook a few minutes and allow to cool to room temperature. remove bay leaves. mean while, mix together ground beef, with ground pork, eggs and breadcrumbs. when veggie mix reaches room temperature mix it into the the ground beef mixture. bake in a 9x13 inch pan at 350 degrees for 25 minutes. raise heat to 400 degrees and cook an additional 35 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"dice bell pepper, onion, and celery. grate carrots or chop finely. put the previous ingredient in a bowl and add the oats. next, crush the crackers in your hand as you add them to the bowl pull apart the bread in to smaller peices and add them to the bowl. add ketchup, milk, eggs, diced tomatoes, tomato sauce and spices. mix well. using your hand add in the ground beef and continue to mix well. if the mixture is still really soggy and runny add more crackers, bread or oats. place in a glass pan (roughly the same size as a 9 x 13). cook at 375 degrees farenheit for approximately an hour and 15 minutes (until the internal temperature is cooked)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"mix first 9 ingredients together in order given. bake in a large loaf pan at 350f for 1 hour. add topping. bake for another 1\/2 hour. tip: i usually bake mine in a 9-inch square cake pan, easier to serve, and it doesn't take as long to cook. serve directly from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350f degrees. tear bread into small pieces and place into large mixing bowl. add dry stuffing mix and milk. let sit until all or most of milk is absorbed. add ground beef, sausage, onion and seasonings. add eggs and combine with meat mixture. mix with hands in order to get even consistency. place meat mixture in pan, and form into one large loaf or smaller individual loaves. bake for approximately 1 hour. during last 5-10 minutes, place under broiler to brown top.","target":"sauté the onion until soft and slightly brown, and then place in large bowl. add breadcrumbs, 1\/3 cup of ketchup, eggs, and salt and pepper according to your liking. mix well with fork, then add the meat. stir it all with a spoon, or mix with your hands, which works best. place into a loaf, and smooth out. then, cover the top with zig zags of ketchup. next, cover the top with strips of bacon. cover loaf with tin foil, and then bake at 350 for 45 minutes. take tin foil off, and then bake uncovered for 15 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt 1 tablespoons butter in a small skillet over medium-high heat; add onion, and saute 4 minutes or until golden. heat bacon according to package directions until crisp; crumble. combine bacon, parmesan cheese, and onion mixture. cut each biscuit into fourths; dip biscuit pieces into 1\/4 cup melted butter. arrange one third of biscuit pieces in bottom of a lightly greased 10-inch bundt pan. sprinkle with half of bacon mixture. repeat layers once; top with remaining one-third biscuit pieces. bake at 350* for 30 minutes or until golden. cool in pan 10 minutes; invert onto a serving platter; and serve immediately.","target":"in a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. spray bundt pan or bread pan with non stick coating. sprinkle pecans on bottom. cover with biscuits. mix butter with sugar and cinnamon. pour over top. bake at 350 for 35 minutes. when done cooking, turn pan upside down on a plate, to let the goo run all over. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut the biscuits into quarters and place in a large bowl. saute the onion, pepper, and celery in the butter in a skillet for 5 to 10 minutes or until tender. add the cooked veggies, cheese, and bacon to the biscuits in the bowl and toss gently to thoroughly combine. spoon into a bundt pan. bake at 350º for 30 to 35 minutes or until biscuits are brown. invert onto a serving plate.","target":"in a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. spray bundt pan or bread pan with non stick coating. sprinkle pecans on bottom. cover with biscuits. mix butter with sugar and cinnamon. pour over top. bake at 350 for 35 minutes. when done cooking, turn pan upside down on a plate, to let the goo run all over. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. spray bundt pan or bread pan with non stick coating. sprinkle pecans on bottom. cover with biscuits. mix butter with sugar and cinnamon. pour over top. bake at 350 for 35 minutes. when done cooking, turn pan upside down on a plate, to let the goo run all over. serve hot.","target":"cut cheese into approximately 1\" cubes. cut each biscuit in half and roll into a ball. roll each ball out so it's round and large enough to wrap around the cheese cube. place a cheese cube in center of dough and wrap up tightly, making sure edges are tightly sealed. dip each stuffed dough ball into the melted butter, coating evenly. place each buttered ball into the loaf pan. you don't have to be neat with this. it will bake up into its own personality. bake at 400 degrees for approximately 20 minutes. cover with foil after 10 minutes to prevent the top from burning. let bread cool slightly, then flip out onto serving platter. serve with warm marinara, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel peaches and leave whole. place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved. carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender. spoon peaches into hot, clean dry jars. pour over the syrup, filling the jar to the brim. make sure the rim is clean, then cover with a seal. screw on a ring band and leave until cold. the lid should be concave if sealed properly. remove band. resist for several weeks before using.","target":"cut 2 slits in each pepper and place in a large ceramic or glass bowl. repeat. pour salt water over peppers and let stand for 18 hours. drain, rinse and drain thoroughly. combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. remove garlic. pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1\/4 inch head space. seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean the peppers (including the jalepenos) of all the seeds and white stuff. cut the bell peppers into strips about 1\" wide and 2\" long. slice the jalepenos in 1\/2\" slices across. boil the bell peppers in water for about 5 minutes. mix the oil, vinegar, sugar, salt, and water in a saucepan. bring to a boil, and boil about 5 minutes. in the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) pour the vinegar\/sugar mix over. seal. let sit in refrigerator at least two weeks before serving. this keeps well 4-6 weeks in fridge. can be frozen though there is some deterioration of texture.","target":"cut 2 slits in each pepper and place in a large ceramic or glass bowl. repeat. pour salt water over peppers and let stand for 18 hours. drain, rinse and drain thoroughly. combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. remove garlic. pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1\/4 inch head space. seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sterilize 2 mason jars. combine first 7 ingredients and bring to a boil in a large saucepan. cut 2 slits in each pepper and arrange in jars. pour hot liquid into jars. tap each jar lightly to ensure pickling liquid gets into all the peppers. place lids loosely on jars and process for 15 minutes in a boiling water bath. tighten lids and let cool. check seal. allow 2 weeks to cure before eating.","target":"cut 2 slits in each pepper and place in a large ceramic or glass bowl. repeat. pour salt water over peppers and let stand for 18 hours. drain, rinse and drain thoroughly. combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. remove garlic. pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1\/4 inch head space. seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: halve the spaghetti squash lengthwise and remove seeds. place, cut side down, on a baking sheet. bake in a 350 degree oven for 45 to 50 minutes or until tender. use a fork to shred and separate the spaghetti squash into strands. meanwhile, for sauce, in a large skillet cook chicken, onion, pepper and garlic until vegetables are tender. drain fat. stir in tomato puree, corn, beans, chili powder, cumin and oregano. cook and stir until slightly thickened and bubbly. cook and stir 2 minutes more. put 1 cup spaghetti squash on serving plate. spoon 1 cup sauce over squash and top each serving with 1\/4 cup cheese.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut spaghetti squash in half and microwave (or bake) until done. scrape squash from shell into a large serving bowl- keep warm. in a saucepan, over medium-low heat, melt the butter then saute the chopped garlic for 1 to 2 minutes. add the sour cream, milk and basil. turn heat to low to keep warm. in a frying pan, saute the chopped vegetables and turkey bacon in the olive oil. salt and pepper to taste. cook until the vegetables are slightly softened and bacon is cooked through. add the tuna and cook until tuna is warmed. add sour cream sauce to vegetable\/bacon mix. pour over spaghetti squash and toss. top with diced tomato and parmesan cheese.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread.","target":"in a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f. coat chicken with spices and cook for 30 minutes. in a saucepan, melt butter, sauté onion till translucent. add garlic and sauté for another 30 seconds, add cream and cheeses. when sauce is smooth, add squash and asparagus. heat through. add 2 t drippings from chicken pan and stir. serve chicken on top of squash, garnish with tomatoes.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). using a fork, separate the squash pulp into strands. in a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. drain fat. stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. bring to boiling; reduce heat. cover; simmer for 1 hour or until lamb is tender. combine yogurt and flour; add to meat mixture. cook and stir until bubbly; cook and stir 1 minute more. to serve, spoon lamb mixture over squash.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray 9\" pie pan with non stick spray. mix squash noodles with egg whites and parmesan cheese press into pan forming crust. spread with yogurt. cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. when meat is brown, add tomatoes and tomato sauce. add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut squash in half lengthwise, discard seeds. place squash cut side down on a microwave-safe plate. microwave uncovered on high for 15-18 minutes or until tender. in a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. stir in the spinach, artichokes and olives and cook until spinach is wilted. when spaghetti squash is cool enough to handle, use a fork to separate strands. serve chicken mixture over 2 cups of squash. sprinkle with feta cheese.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut squash in half lengthwise. reserve 1 squash half for another use. remove seeds from from remaining squash half. place squash, cut side down, in a shallow baking dish and cook uncovered in a microwave on high for 10-14 minutes, or until pulp can just be pierced with a fork, giving dish a half turn twice.*to remove pulp from the shell of a cooked spaghetti squash, insert a fork into the pulp and twist it slightly and the pulp will separate into strands. now rake the strands out of the shell. meanwhile, combine margarine, worcestershire sauce, dillweed and pepper. to serve, use a fork to \"rake\" the strands onto a serving plate and toss with the margarine mixture.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut squash in half length-wise; discard seeds. place one squash half, cut-side-down, on a microwaveable plate. cover and microwave on high 8 minutes or until easily pierced with a fork, turning once. repeat with second squash half. when cool enough to handle, scoop out squash , separating strands with a fork; set aside. in a skillet, cook bacon and onion until bacon is crisp. using a slotted spoon, remove to paper towels and drain, reserving drippings. add butter, brown sugar, salt and pepper to drippings. stir in squash and bacon; heat through. remove from heat and stir in cheese until just blended. serve immediately.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage and strain out. sauté onions in remaining grease. add garlic and green onions for 2 minute. add mushrooms till cooked down. add bell peppers and carrots for 3 minute. add meat back inches. add diced tomatoes then herbs then wine, cook for 1 minute. add crushed tomatoes then remaining ingredients. simmer for 30 minutes. add spaghetti squash. eat!","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread.","target":"the oven must be at high degree before cooking. put the squash, in a medium baking pan. bake the squash in the hot oven for about one hour. slush the flesh of the squash with a sharp fork and put in a bowl. add pine nuts. make tastier with cheese and butter. add salt and pepper as much as desired. serve immediately. bon appetit!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut squash in half and remove seeds. spray with olive oil and sprinkle with salt. turn cut-side down onto a greased cookie sheet and bake at 400 f for 40 minutes or until tender. meanwhile, place ground turkey, onion and garlic in a pan and sauté until meat is cooked. drain any excess fat. add seasoning and mix together. add corn, tomatoes and black beans and mix well. remove squash from oven and loosen strands. add 1\/2 meat mixture to each half of the squash and mix. sprinkle cheese on top and place under broiler until cheese is melted. serve immediate with or without salsa and\/or sour cream.","target":"toss together all ingredients except cheese and stuff into squash halves. feel free to omit or add any veg that you want. wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. serve with a salad and garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. mix all the ingredients, except for the catsup, together in a large bowl. bake in a loaf pan for 1 hour and 15 minutes at 350°f. the internal temperature should reach 165°f when done. pour catsup on top immediately, and then let the meatloaf rest for at least 5 minutes before serving. if leftovers are desired, remove excess liquid from the loaf pan, and refrigerate, covered for up to 4 days.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl, combine 1\/2 cup (125 ml) soup, beef, bread crumbs, mustard, worcestershire and egg; mix thoroughly. in 11-inch x 7-inch (2 l) baking dish firmly shaped mixture into loaf. bake at 350°f (180 and °c) 1 hour or until done. spoon off fat, reserving 2 tbsp (25 ml) drippings. in small saucepan over medium heat, combine remaining soup, water and reserved drippings. heat through, stirring occasionally. serve with meat loaf. -------meatloaf with zesty sauce------------. omit all drippings when spooning off fat. to soup and water in saucepan, add 1 tbsp packed brown sugar, 1 tbsp (15 ml) vinegar, 1 tsp (5 ml) dry mustard and hot pepper sauce to taste.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 325 degrees fahrenheit. in a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce. mix lightly. shape into a loaf and place in a baking dish. in a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar. brush the loaf with this mixture. place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400°f. in a small bowl, mix sugar, vinegar and mustard. pour half into a large bowl. add egg, salt, pepper and crackers to large bowl; mix well. add meat and onion; mix well. shape into a loaf and put into a oblong baking dish. pour remaining sauce over it and bake for 1 hour.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients. i just gush it together lightly with my clean hands. pack into a standard loaf pan. i spray with pam first. bake at 350 degrees for 1 hour 15 minutes. let stand 15 minutes before serving. great cold in sandwiches with ketchup!","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients except for ketchup in a large bowl until all ingredients are well blended. pour mixture in a square or round baking pan. add ketchup on top of mixture. bake at 350°f for 45-55 minutes. allow to cool. serve with green beans or corn.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine sauce ingredients in small saucepan and warm over low heat. set aside. preheat oven to 350 degrees. place meatloaf ingredients in large bowl and combine until uniform. add half of the sauce mixture to meat mixture. shape loaf and place in 9x5 pan. (make a slight indention in center of the loaf starting at about 2 inches in from each side of pan. this will allow the meatloaf to be a more even height when baking is complete.) bake for 40 minutes. remove from oven and pour remaining sauce over meatloaf. bake an additional 20 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: some cooks put all ingredients into a loaf pan \"raw\", but i prefer to sauté the onions first to take the \"bite\" out of them. drain and set aside to cool. into a large bowl place the ground beef, bread crumbs, catsup, egg, worcestershire sauce and parsley. add the sautéed onions to this mixture. wash your hands and delve into this mixture like a mad man, squish it between your fingers and mix it very well. form a loaf in a baking dish, leaving at least 1-inch around the sides so fat can drain off. bake at 350°f about 45 minutes or until done. serve this delicious meatloaf as is or with my recipe for curry sauce.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done.","target":"grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1\/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in microwave-safe dish put soup base, onion, green pepper, and garlic with water and cook on high for 5 minutes. remove and let cool. mix all ingredients together very well except diced tomatoes and the jars of salsa. place the meatloaf mixture in an oven proof baking dish and form into a loaf. pour diced tomatoes and the salsa over top of the meatloaf. cover and bake in a 350° oven 1 1\/2 hours. let stand 5 minutes before slicing.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a large bowl beat eggs. add onion, salt, pepper, ketchup, ground beef and breadcrumbs. mix gently with a light hand. free form loaf in a sprayed 13 x 9 pan, lightly pressing the mixture down so it fills the entire pan ( a flat loaf). in a small bowl place brown sugar; add enough soy sauce to make a thick sauce. pour over the top of the meatloaf and bake.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine loaf ingredients and mix well. in separate bowl mix topping ingredients. shape loaf ingredients into loaf inside 9x9 glass pan. spread topping over loaf. cover pan with foil in a tent-style covering. bake 1 hour. check loaf. uncover and put it back in the oven for 10 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. beat egg. mix all ingredients plus beaten egg together. salt and pepper to your liking. shape into loaf, and put in shallow baking pan, and pour a squiggly line of ketchup down loaf. bake at 350 degrees for 1 hour, or until juices run clear.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a large mixing bowl, combine ground beef, sausage, chopped onion, egg, oatmeal and 1\/2 cup of the ketchup. mix together thoroughly. the best way to do this is with your hands! spray a large baking dish with cooking spray, then form the meatloaf into a loaf shape in the baking dish. bake for one hour. mix together one cup of ketchup, the dried mustard and the brown sugar. spoon over the meatloaf, then bake for 10 more minutes. allow the meatloaf to rest 5-10 minutes before slicing and serving. enjoy!","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together except for 1\/2 can tomato sauce. form into loaf and place in glass loaf pan. cook in a 350 degree preheated oven for 1 hour. mix remaining 1\/2 of tomato sauce with the brown sugar. take loaf out of oven and spread the tomato sauce\/brown sugar mixture over the top. cook for additional 15 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375'. in seperate bowl mix tomamto soup, mustard and brown sugar. should have a reddish brown look to it and taste a bit sweet. in large bowl mix together hamburger, eggs and about 1\/4 cup of sauce. mix until hamburger is coated well, now add in corn flakes ( enough so mixture is not to sticky ). now you can either make one big loaf or make smaller loafs. add some sauce to the tops of loaf\/s before you put in the oven. now put rest of sauce in fridge until meat loaf is done. bake meat loafe at 375' for 1 hour.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl, add spice, brown sugar and ketchup. mix it. tear and add dry bread. mix in uncooked beef with hands (this is tradition). put foil on a cookie sheet and shape the meatloaf into a loaf on the cookie sheet. squirt some ketchup on top. cook at 350 degrees from 45 minutes to an hour. stick knife in to check and make sure it's cooked all the way through.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a large bowl mix together ground beef, bell pepper, onion, garlic, mushrooms, canned tomatoes, 6 oz. of tomato sauce, crushed crackers, egg, salt, and pepper. place in a loaf pan and bake for 45-60 minutes or until brown. remove from oven and place ketchup mixture on top of meatloaf. place back in the oven for 10-12.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 325. place bread in food processor and pulse until crumbs. place vegetables in food processor pulse until fine. add beef\/ meatloaf mixture mix well with a large wooden spoon or using your hands. add egg, 1\/2 c ketchup, 2 t dry mustard, salt and pepper combine throughly. place in loaf pan. combine 1\/2 c kethcup and remaining dry mustard and brown sugar, brush over meatloaf. cook until thermometer reads 160 about 90 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine egg, green pepper , onion, garlic salt, onion salt, worchestshire sauce and beef gravy; mix well. add hamburger meat kneading into mixture gradually; add breadcrumbs while kneading. form into loaf and place on a lightly greased cookie sheet. loaf should be roughly 6 inches wide by three inches tall in shape. bake at 350° preheated oven for 1 1\/2 hours.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil. cook onions, celery, carrots, garlic, and thyme until very soft. let cool. meanwhile, mix the next 4 ingredients well. incorporate the cooked vegetables. pack tightly in a 10-inch loaf pan. combine the 3 remaining ingredients and spread half of it on top of meatloaf (save remaining sauce to serve with the meatloaf). cook in a water bath for 1 hour or until cooked the whole way through in 400 degree oven. (this makes a pretty large meatloaf -- i usually divide the mixture in half and cook one loaf and freeze the other one. i think it just depends on the size of your family).","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. mix the ground beef, eggs, bread crumbs, onions, ketchup, garlic salt and pepper together. press the meatloaf into the pan leaving enough room in between pan and meatloaf for your finger to fit. bake in 350 degree oven 45 minutes to 1 hour.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. in a 9x13 glass dish lay aluminum foil on the bottom. in a bowl, add the hamburger, egg, water and meatloaf seasoning. mix together. form into any shape you like in the glass dish. cook for 1 hour or until done. take out of oven and squeeze ketchup on the top. cut and enjoy.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine ketchup, tomato juice, salt, and both peppers, eggs, bread crumbs, onions, and mustard. mix until thoroughly blended. add ground beef. mix gently, but thoroughly. line a 9x5 inch loaf pan with foil. press in beef mixture. in separate bowl, combine the topping ingredients, mixing well. spread over top of loaf. bake at 400°f 45 minutes or until done. drain off fat. rest meatloaf five minutes before serving.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place ground beef in large bowl. rip 2 slices of bread in tiny pieces and place in bowl with ground beef. add egg, salt, and pepper and mix together with hands. turn mixture out into a casserole dish or metal baking pan deep enough to contain the juices that will render during cooking. shape mixture into a loaf shape. bake at 350 degrees for 20 minutes. drain meatloaf and pour 1 can tomato soup on top of meatloaf. bake for 10 more minutes. meatloaf goes good with mashed potatoes and corn.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done.","target":"preheat oven to 350 degrees. for the glaze, mix all ingredients in small bowl, set aside. for the meatloaf, mix egg with salt, pepper, mustard, a-1 sauce, hot sauce and milk in a large bowl. add to meat to the bowl along with breadcrumbs. mix well (i mix with my very clean hands) until well blended. transfer to an ungreased 9x13 inch baking dish. form into a loaf. brush top and sides of the meatloaf with about 1\/2 of the glaze. bake for 1 hour. remove from oven and pour off fat. pour glaze over top of meatloaf and bake for an additional 30 minutes. cool 10 minutes. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350°f. heat the olive oil in a pan then add onions, thyme, garlic, salt, and pepper. stir occasionally, until onions are translucent then remove from heat. add worcestershire sauce and soy sauce, broth, and tomato paste. in a large bowl combine the ground beef, onion mixture, bread crumbs, and eggs. mix but don\u2019t over mix. place bacon strips on bottom of pan, then shape meatloaf on top. top with about 1-2 tablespoons of ketchup. bake for 60 minutes, or until cooked through. leftovers make a great sandwich.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 7 ingredients in a medium bowl. mix sauce ingredients together in a separate bowl. mix 1\/2 sauce mixture into meatloaf ingredients. bake at 350 degrees for 40 minutes. top with remaining sauce and continue baking 20 minutes longer or until done - 160 degrees.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix first ten ingredients until well incorporated (use your hands for best results). add more tomato sauce a little at a time if meatloaf mixture is too dry. spray bottom and sides of loaf pan with cooking spray. place meatloaf into pan and shape into bread loaf shape. pour remaining ¼ cup tomato sauce over top of loaf. bake at 375 for 1 hour or until juices run clear or meat is no longer pink when you cut into it.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375 degrees place bread in the bowl of a food processor pulse until fine crumbs form. transfer to a bowl , and add ground beef. place onion, garlic, celery, carrots and parsley in the bowl of a food processor pulse until fine . add to meat mixing , using hands to mix well . add egg ½ cup ketchup 2 tsp dry mustard , salt and pepper, use hands to combine throrughly. places in an loaf pan combine remaining ½ cup ketchup , remaining tsp dry mustard and brown sugar in a bowl stir well until smooth. brush mixture over meatloaf places in the oven cook for about 90 mins if top gets too dark cover with foil and continue baking.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 425 degrees. oil a 10x4x3 loaf pan. in a skillet heat oil and saute onion and garlic. in a mixing bowl, combine cooled onion mixture with bread crumbs, beef, oats, and seasonings. use both hands to mix well. transfer mixture to loaf pan and spread into an even layer. spoon ketchup onto the top of the loaf. bake 30 minutes or until a knife inserted in the middle comes out clean and hot.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: soak bread crumbs in cold water and set aside. saute diced onion until tender. set aside and allow to cool. preheat oven to 350. in a large bowl, combine beef, pork, onions, garlic powder and bread crumbs mixed with water. mix well and add remaining ingredients. mix well and mold into loaves. form in either loaf pans or a meat pan with sides high enough to hold juices. bake for 45-60 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. put the hamburger in a medium sized mixing bowl. add the egg, mayo, ketchup, seasoning salt, garlic salt and onion. mix together thoroughly (i use my hands, it's messy but easier). mix the bread crumbs in until you can't really see them. put the hamburger mixture into a regular bread pan, push down firmly to prevent air pockets in the bottom of the pan. cook for 1 hour. take out and put sauce on. cook for 10 more minutes. for the sauce you can do it however you want, sometimes i'll use some honey, sometimes no mustard. just depends on how i'm feeling. test some of your own tastes! and again i don't measure anything in the sauce, i just put in what i'm feeling.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saute' pan, saute onions and garlic on medium heat in olive oil stirring till tender and fragrant, about 2 minutes. set aside and let cool. in a large mixing bowl using your hands, mix together ground chuck, eggs, breadcrumbs, steak sauce and bar-b-q sauce. mix in cooled onions. if mixture is too mushy, add more breadcrumbs\u2026or add more bar-b-q sauce if too dry. form into a loaf using a 13 x 9 baking pan. bake for 35 minutes at 375°. while meat is cooking, place topping ingredients in a saucepan. bring to a slow boil, stirring until sugar has dissolved. remove from heat. spread topping on top of loaf and continue baking for another 10 minutes or until center of meat is done.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. sift lipton onion soup mix to get most of the small pieces of onion out leaving mostly the powdered seasoning. add together in a large bowl hamburger, onion, salt, pepper, lipton powdered seasoning from soup mix. mix it all together using your hands and fingers. then add the uncooked oatmeal and again mix it together. add egg and v-8 juice and again mix together using hand. press firmly into a bread pan. bake at 350 degrees for 1 hour. let stand 5 minutes before serving.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix everything together and pat into 2 loaves (apx 5\"x8\"). freeze or bake at this point. mix the topping (brown sugar, ketchup and mustard) and spread on top right before baking. bake uncovered at 350 for 50 - 60 minutes (or microwave for 15-20 minutes). if from frozen - let thaw in refrigerator overnight, then add topping and bake. (oops - it should be 6-8 servings per loaf - thanks i'mpat!).","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine beef, eggs, onion, basting oil, 2 1\/2 tablespoons bbq sauce, salt, and pepper in large bowl. add panko crumbs. combine beef mixture well and form into loaf shape. center on baking sheet. bake 30 minutes; remove from oven and top with remaining 2 tablespoons bbq sauce. return to oven. bake 25-30 minutes or until internal temp reaches 160. (check by inserting thermometer halfway into thickest part of meat). serve with warmed gravy.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions in butter and let cool. combine cooled onions with remaining ingredients and mix well, using hands. place mixture in large bread pan and cover tightly with foil wrap. bake at 350 for 30 minute remove foil and bake an additional 15 minute drain liquid from pan, recover tightly, and let stand for 15 minutes. serve with green tomato garnish.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine ground meat, eggs, onion, garlic, seasonings, bread crumbs and marinade in bowl. cover with plastic wrap, refrigerate for about an hour to marinate. preheat oven to 375. mix in pieces of sliced bread. (this step is optional, we do it to help with grease). place and mold in casserole dish or meatloaf pan. bake at 375 for about 45 minute or until it starts to brown on top. may need to drain grease at this time if cooking in dish. add slices of bacon on top and spread desired amount of ketchup on top. finish baking for about 30 minute or until bacon is cooked.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. mix all of the ingredients--excluding the ingredients for sauce--and mix in large bowl. pour the mixed ingredients into a large oven-proof pan. mix ketchup, apple cider vinegar, and brown sugar together for sauce. pour sauce over the meatloaf. bake for 1 hour at 350.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine beef and sausage. add crushed saltines. add lightly beaten eggs, mix in well. add seasoning and any water(or some call for milk) mix packet calls for. shape into loaf and place in 11 by 7 pan. cook at 350° for 45 minutes- 1 hour 30 minutes. oven cooking times vary so cut into loaf periodically to check for meatloaf to be done.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chuck and veal together; grind together if not ground at the market. mix ingredients thoroughly, put in loaf pan. salt and pepper are optional. top with heinz chili sauce, if desired. cook 1 hour at 350 degrees (325 if in pyrex); 1.25 hours for double recipe. serve with heinz chili sauce.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. in a small bowl, mix together the horseradish, mustard, salt, and pepper. set aside. in large bowl, mix ground beef, onion, egg, and worcestershire sauce. add contents of small bowl and mix thoroughly. add the bread crumbs and combine well. place mixture into a 1-pound loaf pan. pour ketchup over top and place in oven. bake uncovered for 45 to 60 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat over to 400°f. mix the all ingredients for the meatloaf together, you may need to adjust the amount of crackers and soup. depending on how moist you like your meatloaf. spread in a pan, i just use a shallow casserole dish. mix sauce ingredients and spread over top of meatloaf. put into the preheated and bake for 30 - 45 minutes.","target":"thoroughly mix all ingredients together-except stuffing. if using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. place mixture into an ungreased loaf pan. bake in a 360* oven 1 1\/2 hours or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes. add mushrooms and saute for about 5 minutes. stir in flour and stir until smooth. cook for about 2 minutes, stirring constantly. add water and stir until it's smooth and well blended. add the rest of the ingredients and heat until the soup comes to a boil. reduce heat and simmer uncovered for 10- 15 minutes. note: you can prepare this in advance, refrigerate it and reheat it on low heat.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt margarine in large heavy pot. add vegetables and saute until tender over medium-low heat. slowly sift flour over vegetables and let cook briefly, stirring regularly. do not let flour brown. slowly add chicken broth to vegetable-flour mixture, stirring constantly. add herbs, pepper sauce and parsley and stir well. simmer 10 minutes. stir in half-and-half, lemon juice and chicken. bring to simmer and cook 10 minutes. serve immediately.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, saute mushrooms and onion in butter until tender. sprinkle with flour, salt and pepper; mix well. gradually stir in milk, chicken broth and bouillon; bring to a boil. cook and stir for 2 minutes. reduce heat. stir in sour cream; heat through (do not boil). if desired, garnish with a dollop of sour cream or minced parsley.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse and slice 1\/2 of the mushrooms and place in a medium sized pan. add celery, onion, garlic, carrots, broth, tomato paste, salt, pepper, parsley, celery tops, and bay leaf. simmer for 1 hour. remove from the heat. discard bay leaf and the celery tops. puree soup in a blender; return the soup to the pan. slice remaining mushrooms. sauté 5 minutes in butter, add to the pureed soup and heat through.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large saucepan over a medium heat. fry onions in butter until transparent. add mushrooms and black pepper and fry, stirring frequently, for 10 minutes. sprinkle over flour, stir into the mushroom mixture with a wooden spoon and cook for 30 seconds. remove saucepan from heat. gradually add chicken stock and white wine, stirring constantly. return saucepan to heat, bring to boil, then lower heat and simmer for 20 minutes. add mustard, then blend soup until smooth with a stick mixer or blender. stir in cream, check seasonings (you shouldn't have to add salt, but check) and reheat.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice onion and mushrooms. fry in butter. crush garlic, and add to pan. stir. add sherry and chicken stock. bring to boil and simmer about 15-20 minutes. taste for seasoning. add cream (make sure it doesn't curdle). simmer another 10 minutes. blend and serve.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sautée the onions and mushrooms in the butter until soft. sprinkle on the flour and stir. add the honey,salt, pepper, curry and nutmeg. gradually stir in broth and pumpkin. simmer for 25-35 minutes. stir in the cream and heat through, don't boil. taste and reseason! garnish with sourcream and parsley.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a heavy saucepan and lightly saute the garlic and onion. add the mushrooms, thyme, lemon juice and saute over moderate heat for 10 minutes, or until the liquid disappears and all is tender. add the salt, pepper, cream, milk and chicken stock and bring to a boil. reduce the heat, cover and simmer for 20 minutes. mix cornstarch and water in a cup and add to soup in small amounts, stirring, until desired thickness reached. correct seasoning to taste. serve with parsley sprinkled on top.","target":"melt 1 pound of butter. add onion, and sauté until wilted. add mushrooms, sauté until juices are released. add dill, paprika, and mix well. add tamari, water, bring to a boil and reduce to a simmer. in a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. drain some water from soup and beat into roux in stockpot until smooth. important- you will get flour lumps if you try to skip this step! add water-smoothed roux to kettle. add milk and simmer until it thickens again, coating back of spoon. turn off heat, beat in sour cream until well blended, then beat in salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large saucepan over medium heat. stir in cabbage, potatoes, and leeks. cover and cook until barely tender (about 10 minutes). add stock and bring to a boil. cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). season with salt, pepper, and nutmeg. transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). note: the recipe can be made ahead up to this point. return to the same saucepan and whisk in the half and half. serve hot.","target":"mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. grease a pudding basin and line with breadcrumbs. press in the colcannon mixture. put layer of breadcrumbs on top. bake in oven (325 degrees) for about half an hour. serve up hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes until tender, about 15 to 20 minutes, drain and transfer to a bowl, cover. cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside. in drippings saute cabbage and onion until soft and translucent, about 10 minutes. mash potatoes with milk and butter, stir in bacon, cabbage, onions. salt and pepper to taste. serve warm. note - i chop my cabbage fairly course because i love cabbage, you can chop fine if you like.","target":"mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. grease a pudding basin and line with breadcrumbs. press in the colcannon mixture. put layer of breadcrumbs on top. bake in oven (325 degrees) for about half an hour. serve up hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. remove cooked bacon to paper towel lined plate and let cool. add onion, leeks and cabbage to the pan with the bacon fat. stir to coat with bacon fat. cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. add garlic and cook for 30 seconds. stir in flour and cook for about 1 minute. add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. add potatoes and chicken stock and bring to a boil. reduce heat and simmer for about 15 minutes or until potatoes are tender. remove from heat and stir in the heavy cream. crumble cooled bacon and add to soup. season with salt and pepper.","target":"mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. grease a pudding basin and line with breadcrumbs. press in the colcannon mixture. put layer of breadcrumbs on top. bake in oven (325 degrees) for about half an hour. serve up hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine orange jello and water; add juice, pineapple, orange slices and nuts. put into mold or shallow dish (i use a 9x13 inch baking dish.) put in refrigerator until set. combine whipped topping, pudding and milk. spread this on top of jello mixture. sprinkle with nuts if desired.","target":"mix orange squash, fresh orange juice, milk and fresh cream in a blender and blend it. add vanilla ice cream and crushed ice. blend again. pour into a glass. take a slice of orange and make a small slit on one side. rest it on the rim of the glass and serve with a smile!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain peaches, set aside 1 tablespoon of the juice for this recipe, then save half of the peaches and rest of the juice for some other use. in a blender, combine the last 4 ingredients along with half of the peaches and the tablespoon of peach juice. process until smooth. pour into chilled glasses and serve.","target":"mix orange squash, fresh orange juice, milk and fresh cream in a blender and blend it. add vanilla ice cream and crushed ice. blend again. pour into a glass. take a slice of orange and make a small slit on one side. rest it on the rim of the glass and serve with a smile!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: firstly, pour the 200ml of orange juice into a pan and put it on a low heat. using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir \/ mix them together until you have a cream texture liquid and make sure there are no lumps. using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer. you will notice after a few minutes, the sauce becomes thicker and starts to bubble. do not let it over heat! once the sauce is at a thick texture, turn off the heat and serve onto your dish. if you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.","target":"mix orange squash, fresh orange juice, milk and fresh cream in a blender and blend it. add vanilla ice cream and crushed ice. blend again. pour into a glass. take a slice of orange and make a small slit on one side. rest it on the rim of the glass and serve with a smile!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt. add meat and marinate overnight. (at least 12 hours-stir a few times) grill the meat until done or broil in oven. combine the tahini, garlic, lemon juice, and parsley. whisk well. add water if needed. to make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat. pour on a little tzatziki and chow down.","target":"cube lamb into approximately 2 inch cubes. combine marinade ingredients, mix with meat and place in the refrigerator to marinade 12 - 24 hrs. broil meat on foil lined pan about 5 minutes per side (should still have a little pink in the center, when done). mix tahini dressing ingredients while meat is cooking. tahini and water are 1:1 ratio. salt and lemon are to taste. once meat is cool, chop, then add 1 t olive oil, parsley, dash of. hot sauce, salt and pepper to taste. mix well. in a dry, hot skillet, warm meat. place meat in pitas with a little dressing drizzled over. garnish with chopped tomato, chopped cucumber, and a little onion, if desired. prep time includes marinade time in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a medium pan over medium heat. add minced shallots and minced ginger; sauté for about 1 minute. add chicken broth, lime juice, cayenne pepper; bring to a boil. reduce heat to medium-low and simmer for about 3 minutes. transfer mixture to a large bow. purée avocados and half and half in a blender. whisk into soup. season with salt and pepper. cover and refrigerate for at least 3 hours. garnish soup with cilantro and lime slices.","target":"melt the butter in the top of a double boiler over hot, hot water. add the flour and blend with a wire whisk. meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. add the salt, ginger and orange rind and cook, stirring, until the mixture has thickened. mash or sieve one avocado and add to the sauce. stir in thoroughly. chill. serve the chilled soup in chilled soup bowls or cups. garnish with the remaining avocado, cubed, whipped cream and a sprinkling of preserved ginger. note: this soup may also be heated before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"preheat oven to 350° f. in large bowl, beat cottage cheese on high speed with electric mixer for 1-1\/2 minutes. add eggs, sugar, flour, grated orange, orange juice, and orange extract; blend well. pour into pie shell and bake for 50 minutes, or until a knife inserted comes out clean. refrigerate overnight and serve chilled the next morning garnished with orange slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"line the pie shell with 1 cup shredded mozzarella, cover with sausage. top with remaining 1 cup shredded mozzarella. in a small bowl beat together the eggs and milk. pour over the cheese layer. sprinkle with the chives. bake 325' for approximately 40 minutes or until set. it may be necessary to prick the top layer with a fork to allow the egg to redistribute itself. cool for a few minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"combine cereal, oats, whole wheat flour, flax seeds, wheat germ, nuts, chocolate chips, dried cranberries, baking soda, salt, and cinnamon) in a large mixing bowl. add remaining ingredients and stir to combine. pour into lightly sprayed 13x9 dish. bake at 350 for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"open the biscuits (i used grands, but others would do) and pull each apart into two halves. press the dough into pre-sprayed muffin pans bringing up the edges to the top. the jumbo muffin size works well. mix other ingredients together and spoon into each biscuit. bake in 350 oven until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"gather all ingredients, a large casserole dish, a large bowl, a wire whisk, a knife, a can opener, and measuring cups. trim crusts off bread slices. cube velveeta. slice green onions. grease casserole dish. place 6 bread slices in casserole dish. layer mushrooms, green onions, velveeta, and the rest of the bread. beat eggs and milk with wire whisk in large bowl. pour egg mixture over bread. refridgerate at least 1 hour. bake 50 @ 350. knife test for readiness. let stand 10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"preheat the oven to 350 degrees f. line a baking sheet with parchment paper. using a rolling pin, roll out the pizza dough to a thickness of about 1\/4 inch. transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. sprinkle with 2 tablespoons cinnamon-sugar and bake until golden brown, about 10 to 15 minutes. cool the pizza crust on a wire rack. meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest. spread the cheese mixture over the cooled crust. top with mixed berries and sprinkle with the remaining cinnamon-sugar. slice like a pizza and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"in a medium nonstick frying pan, heat the olive oil. add the onion and saute for 2 to 3 minutes. add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften. add eggs and gently scramble until just cooked. season with salt and pepper and remove from heat. preheat the broiler or toaster oven. divide the egg mixture between the pita halves. top each pita with half the cheese and half the pancetta or bacon. toast in toaster oven or under a broiler until the cheese just begins to melt. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"place cooked and crumbled sausage in a pam sprayed 9x13 inch baking dish, then sprinkle onion flakes and cheese on top of sausage. in a mixing bowl, combine biscuit mix, salt, pepper, and eggs, and beat well with fork. add milk, and stir fairly smooth and pour over sausage mixture. bake uncovered for 35 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"cook pasta in boiling water according to package directions. meanwhile, heat a large skillet over medium heat. add olive oil, onion, red pepper and almonds and sauté for about 5 minutes or until onion and red pepper are tender. add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through. add garlic to skillet and cook, stirring, for 1 more minute. add cottage cheese, mix well and heat just until entire dish is hot. drain pasta when ready and mix well with skillet ingredients. garnish with fresh mint and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put half of browned sausage in each pie shell. combine cheeses and divide between pie shells. combine milk and eggs, divide in half and pour over each pie. bake at 350 degrees until top is browned and eggs set (approximately 30 minutes). serve warm with biscuits and fresh fruit.","target":"preheat oven 400 degrees. grease 10\" round pie plate. cook sausage and onion in pan until sausage is no longer pink. add hash brown potatoes and ketchup, mix well. transfer to greased pie plate, sprinkle with cheese. in a separate bowl, whisk together milk, biscuit mix and eggs. (batter will be lumpy). pour batter over mixture. bake until batter is set, about 30 minute let stand about 5 min before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a medium saucepan with non-stick cooking spray. add onion, carrots, celery, and garlic and saute for 5 minutes. add chicken broth, bring to a boil. reduce heat and simmer covered for 10 minutes. add remaining ingredients and simmer for 10 more minutes.","target":"in a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. cover one slice of bread with this vegetable mixture and season it with pepper. now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! you can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray large saucepan with pam. saute carrots, onion and garlic over low heat until softened (about 5 minutes). add broth, cabbage, beans, tomato paste, basil, orgeno and salt. bring to a boil. lower heat and simmer (covered about 15 minutes or until beans are tender). stir in zucchini and heat additional 3 to 4 minutes. serve hot.","target":"in a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. cover one slice of bread with this vegetable mixture and season it with pepper. now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! you can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a big soup pot, heat the butter and oil over medium heat; add in onion and saute until softened, about 6 minutes. add in tomatoes with juice, stock, carrots, and potatoes; bring to a boil. decrease heat and simmer for 20 minutes. add in green beans; simmer for 5 minutes. add in corn and simmer until vegetables are just tender, about 5 minutes. stir in parsley and season with salt and pepper to taste. ladle into heated bowls.","target":"in a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. cover one slice of bread with this vegetable mixture and season it with pepper. now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! you can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients. if using as a sauce in a dish you are cooking, just stir and add to pan a few minutes before service. then cook over med-high heat stirring constantly until sauce thickens and takes on a'glazed' appearance (1- 2 minutes). if using as a dipping sauce, combine ingredients in a small saucepan and cook over medium heat stirring constantly until sauce boils. boil and stir 1 minute. keep warm for dipping.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"preheat the oven to 400f, 200c, gas mark 6. shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice. crumble the tofu in a large mixing bowl then mix in all the other ingredients. place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350f, 180c, gas mark 4 and bake for a further 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth. heat wok or other large saute pan on high. add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds. add peppers and fry for a minute. stir in 1\/2 of the scallion greens and sesame seeds, and the sauce. bring to a boil. combine cornstarch and cold water. stir into the vegetables and cook for another 30 seconds. serve topped with remaining seeds and scallion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"combine ham loaf, saltines, eggs, milk and pineapple in a medium mixing bowl. form into 1 1\/2\" balls. place in a baking dish in a single layer. prepare sauce by mixing water, vinegar, brown sugar and dry mustard in a mixing bowl. pour sauce over hamballs. bake, uncovered, for 1 hour at 350°f turn balls after 45 minutes. if desired, sauce may be thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: if using fresh pork, trim fat from meat and cut thin strips into 1\" squares. cook meat in small amount of hot oil in a large fry pan for 10 to 15 minutes or until done. drain fat from pan. if using cooked left over pork, trim excess fat and cut into 1\" chunks. place in a large fry pan. no need to heat. prepare sauce by combining all ingredients, except cornstarch in water, in a medium saucepan. bring to a boil and simmer 1 minute. slowly add cornstarch and water mixture and stir and cook until thickened. add green pepper to sauce and cook 1 minute. transfer sauce mixture to fry pan with meat. add tomato, pineapple and mandarin oranges and heat through. serve over rice.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix first 6 ingredients in saucepan and simmer over low heat. right before serving, mix the cornstarch and water. bring sauce to a boil and stirring constantly, pour in cornstarch mixture. boil for 2 minutes. may add a few drops of red food coloring for that chinese restaurant red color.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan, combine the first five ingredients; bring to a boil. reduce heat; simmer uncovered for 30 minutes. add the green pepper, cook 5 minutes longer; set aside. in a bowl combine the flour, 3 tablespoons water, soy sauce, salt and pepper. add halibut; toss gently to coat. transfer to a broiler pan. broil 4 inches from the heat for 5-6 minutes or until fish flakes easily with a fork. set aside and keep warm. combine cornstarch and remaining water until smooth; stir into green pepper mixture. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat to medium; add tomatoes and pineapple. cook and stir for 4 minutes or until heated through. serve with halibut over rice.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut pork into strips 2 inches long and 1\/2 inch wide. brown in hot fat. add water, cover and cook in an electric skillet for 1 hour. add pepper strips, onion slices, pineapple. saute. combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce. mix and cook until slightly thickened, stirring constantly. pour over hot cooked pork, cover and simmer 10 minutes. serve over cooked rice. garnish with almonds if desired.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse the lentils. combine them in a saucepan with the apple juice, ginger and water. bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender. add a little water near the end of cooking time to prevent sticking. while the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften. add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender. stir in the soy sauce and vinegar. when the lentils are ready, combine them with the vegetables. serve on rice and top with chopped scallions.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse the lentils. combine them in a saucepan with the apple juice, ginger and water. bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender. add a little water near the end of cooking time to prevent sticking. while the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften. add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender. stir in the soy sauce and vinegar. when the lentils are ready, combine them with the vegetables. serve on rice and top with chopped scallions.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"shred the cabbage and stir fry for 2 min with oil and butter then sprinkle with salt and simmer gently for 5 to 6 minute. mix sauce ingredients and bring to boil and simmer for 4 to 5 minute. transfer cabbage to serving dish and pour sauce over the cabbage and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small bowl, combine cornstarch, salt, pepper, and ginger. drain pineapple reserving juice, set pineapple aside. stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside. in a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm. in the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. stir in pork, pineapple, and jelly. stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened. serve with rice.","target":"brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in a little hot fat. drain pineapple juice; reserve. combine sugar, soy sauce, cornstarch, and vinegar. add to juice. add to pork and cook, stirring constantly until thickened. add pineapple, onions,and pepper. cook three minutes and serve over rice.","target":"combine oil, sugar, vinegar, soy sauce together and refrigerate overnight. in saucepan, melt butter. stir walnuts and noodles into butter. stir until heated. tear lettuce into bite sized pieces. add broccoli and onions. pour dressing over the top and toss to coat. sprinkle walnuts and ramen over salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cream the butter with the sugars until fluffy. beat in the egg and the vanilla extract. combine the dry ingredients and beat into the butter mixture. stir in the chocolate chips and walnuts. drop by large spoonfuls onto a greased cookie sheet. bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie.","target":"heat oven to 375 degree's. beat butter and cream with mixer until light and fluffy. mix splenda and splenda brown sugar then add egg, butter cream mix and vanilla. mix well. stir soy flour, salt and baking soda together. add soy flour mixture and beat until well mixed. heaping teaspoonfuls onto cookie sheet. bake 5-7minutes. this will make about 20 cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl. in medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy. add eggs one at a time to butter mixture. gradually add and beat in flour mixture. stir in chocolate chips and nuts. make small balls from resulting dough and set on greased cookie sheet. place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening). preheat oven to 375. place loaded cookie sheets in preheated oven and bake for 8-12 minutes. cool for at least 2 minutes before removing from tray to avoid breaking them! serve and enjoy!","target":"cream the butter with the sugars until fluffy. beat in the egg and the vanilla extract. combine the dry ingredients and beat into the butter mixture. stir in the chocolate chips and walnuts. drop by large spoonfuls onto a greased cookie sheet. bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375. mix sugar, brown sugar and butter with electric mixer until fluffy. add in eggs and vanilla. stir in flour, baking soda and salt by hand so you don't overwork the dough. fold in chocolate chips. can also add nuts, m and ms, etc at this time if you want. bake 8-10 minutes or until light golden brown. cool 1 minute and remove to cooling rack.","target":"cream the butter with the sugars until fluffy. beat in the egg and the vanilla extract. combine the dry ingredients and beat into the butter mixture. stir in the chocolate chips and walnuts. drop by large spoonfuls onto a greased cookie sheet. bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. preheat the oven to 375°f, 190°c. 2. line 2 oven trays with baking parchment. 3. place the flour, baking soda, chocolate chips and bacon into a large mixing bowl. 4. place the butter, sugar, eggs and vanilla into the blending jug and blend on low for 20 seconds, increase the speed to medium and blend until creamy. 5. pour over the flour mixture and mix well. 6. roll into rounds and place onto the baking sheet. 7. top each with a sprinkle of sea salt and bake for approx 10 minutes until golden. 8. once cool remove the cookies from the baking sheet and store in an airtight container.","target":"cream the butter with the sugars until fluffy. beat in the egg and the vanilla extract. combine the dry ingredients and beat into the butter mixture. stir in the chocolate chips and walnuts. drop by large spoonfuls onto a greased cookie sheet. bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat your oven to 350 and line two baking sheets with parchment paper. combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside. in a large bowl combine the metled butter, egg, and vanilla extract using a whisk. in two batches add the dry ingredients to the wet and combine until uniform. fold in the chocolate chips. using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference! bake the cookies at 350 for 15 minutes or until golden brown on the top. allow to cool for at least 20 minutes prior to consuming! enjoy!","target":"cream the butter with the sugars until fluffy. beat in the egg and the vanilla extract. combine the dry ingredients and beat into the butter mixture. stir in the chocolate chips and walnuts. drop by large spoonfuls onto a greased cookie sheet. bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix meat, celery, sage, salt and pepper, eggs, chili powder, 1\/2 of pepper (chop fine) and 1\/2 of the crumbs. mix well and roll in 1\/2 of crumbs. form into loaf. line pan with foil. place loaf in pan and cover with juice. top with slices of 1\/2 bell pepper. sprinkle w\/ chili powder, sage, salt and pepper. bake covered 325* 2 1\/2 hours. uncover and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"combine all ingredients except half of the salsa and the bacon. mix. form into a loaf, put in a large pan. pour remaining salsa on top, then lay strips of bacon on top. bake about one hour (until done) at 350 degrees f. you will need to pour off grease about half way through the cooking process."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 375 degrees. partially cook the bacon in the microwave for one minute on high. combine all ingredients except bacon and tomato juice. spray a loaf pan with non-stick spray. place meat mixture in the loaf pan. pour the tomato juice over the meat. lay the bacon slices on top. bake for 45 minutes, or until meat is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1\/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350°f (175°c). beat egg slightly. add tomato sauce and combine. add soda crackers and mix well. add beef, onions, and bell pepper. add seasonings to desired amounts. combine well, and form into a loaf shape. spray glass meatloaf or casserole dish with non-stick spray. bake at 350°f (175°c) for about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mush together ingredients. add v8 in phases, you don't want the loaf to be too mushy. reserve some v8 for topping. shape into a loaf and place into a greased pan. mix sauce ingredients, pour on top of meatloaf. cover pan with aluminum foil, bake at 375 for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"in a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1\/4 cup catsup, worcestershire sauce, salt and pepper; mix thoroughly. in a shallow baking pan, shape into loaf. spread remaining catsup over top. cover and bake at 350º for 30 minutes. drain off fat and continue baking, uncovered, 30 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix (with a fork or your hands) all ingredients in a large bowl. shape into a loaf, making an indentation on top (for extra ketchup). place in 9 x 13 pan (or loaf\/bread pan) and top with ketchup. bake at 350 for 1 to 1 1\/2 hours, until done. (cut down middle and test for doneness.) serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350 degrees. saute vegetables and thyme in olive oil until soft, but not browned. allow to cool somewhat. mix veggies, meats, salt and pepper, 1\/2 cup of ketchup, egg and breadcrumbs gently together. form mixture into two loaf shapes on foil lined baking sheet. mix remaining ketchup and brown sugar. spread ketchup mixture over loaves. bake at 350 degrees for one hour and 15 minutes. allow to rest on baking sheet 10 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"in a large bowl, combine ground beef, eggs, saltines (or bread), soup mix, beef bouillon, worcestershire sauce, and ketchup. mix well. put into a 13x9x2 baking pan. glaze: combine remaining ingredients; spread over meat loaf. bake at 350* for 1 hour or until no pink remains. let stand 10 minutes before slicing. serve with remaining sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix crumbled bread with milk and let sit till all moisture is absorbed. beat egg and add to bread mixture. mix in minced onion. add ketchup and meat gradually to blend all together. season with salt and pepper. do not overmix and it will become too dense. lightly mixing keeps it moist and juicey. form into a meatloaf shape and place in 9x13 baking pan. pour water around meatloaf and bake at 350 degrees for 45 minutes the water will cook away and you will have nicely browned and moist meatloaf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"in a large bowl, take ground beef, yellow onion, green bell pepper, eggs and breadcrumbs and mix them all very well together into a huge mass of uncooked meat mixture. in a bread loaf pan take the meat mixture and form it to the contour of the pan. take catsup and pour liberally over the top of the uncooked meat mixture. bake at 350 for an hour to a hour and a half."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350 degrees. butter a roasting pan. mix beef, pork, onions, green peppers, garlic, eggs, cream and bread crumbs together in large mixing bowl. season mixture with salt and pepper. shape into a loaf and place on prepared pan. pour broth over top and place in oven and bake for 1 to 1 1\/2 hours, basting occasionally. remove pan from oven. using long spatula, remove meat loaf from the pan. place roasting pan on stove over high heat. in a small bowl, whisk flour with 2 tablespoons water. whisk slurry into gravy. bring liquid to boil and cook for a few minutes, stirring constantly. season gravy with salt and pepper. slice meatloaf into 8 slices. serve 2 slices per person with gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350 degrees. for the glaze, mix all ingredients in small bowl, set aside. for the meatloaf, mix egg with salt, pepper, mustard, a-1 sauce, hot sauce and milk in a large bowl. add to meat to the bowl along with breadcrumbs. mix well (i mix with my very clean hands) until well blended. transfer to an ungreased 9x13 inch baking dish. form into a loaf. brush top and sides of the meatloaf with about 1\/2 of the glaze. bake for 1 hour. remove from oven and pour off fat. pour glaze over top of meatloaf and bake for an additional 30 minutes. cool 10 minutes. slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix ground beef, bread crumbs, eggs, cheese, onion, garlic, seasoning packet, and black pepper. place in a loaf pan and bake at 350°f for 1 1\/2 hours on bottom rack of oven. final internal temperature should be 170°f for ground beef. ovens vary, so check meatloaf after 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix all the ingredients except for the ketchup, in a large mixing bowl. you will need to use your hands to do this. once it is all mixed place the mixture in a large loaf pan. then spread the ketchup over the top of the loaf. place the pan in a preheated over of 375 degrees and cook for about 1 to 1.5 hours. depends on your oven. check it after an hour then every 15 minutes after that."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"mix creamed corn, eggs, chili powder, 1\/2 cup ketchup, salt, pepper and bread together. let sit while mixing meat, onion, tomato and bell pepper in large bowl. add corn mixture to meat mixture. form into a large rectangular mound, about 2 to 3 inches high on a baking sheet with sides, to avoid dripping in oven. top with 3\/4 cup ketchup. bake at 350°f for 40-45 minutes, or until cooked through and lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350. mix all ingredients except bacon by hand until well blended. divide in half and shape into 2 loaves about 8\" x 4\" x 3\". place two thick slices of bacon on top of each loaf, if desired, and bake in greased roasting pan for 1 hour and 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 350°f. in a small bowl mix together all the season mix ingredients. in a sauce pan melt the butter and add onion, celery green peppers, green onions, garlic, tabasco, worcestershire and season mix. saute until mix starts to stick to the pan, about 5 minutes. then add evaporated milk and ketchup. cook a few minutes and allow to cool to room temperature. remove bay leaves. mean while, mix together ground beef, with ground pork, eggs and breadcrumbs. when veggie mix reaches room temperature mix it into the the ground beef mixture. bake in a 9x13 inch pan at 350 degrees for 25 minutes. raise heat to 400 degrees and cook an additional 35 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"dice bell pepper, onion, and celery. grate carrots or chop finely. put the previous ingredient in a bowl and add the oats. next, crush the crackers in your hand as you add them to the bowl pull apart the bread in to smaller peices and add them to the bowl. add ketchup, milk, eggs, diced tomatoes, tomato sauce and spices. mix well. using your hand add in the ground beef and continue to mix well. if the mixture is still really soggy and runny add more crackers, bread or oats. place in a glass pan (roughly the same size as a 9 x 13). cook at 375 degrees farenheit for approximately an hour and 15 minutes (until the internal temperature is cooked)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"tear whole wheat bread by hand, and then shred the bread in a food processor into fine crumbs. mix all ingredients together. mold into a loaf shaped mound on a baking sheet that has holes in it for drainage. bake uncovered at 350 deg. f for 60 to 75 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"preheat oven to 400 degrees. in a large bowl, mix all the ingredients except the ketchup together well. form into a loaf, pressing firmly to compact the loaf (this helps seal in the juices). place in a loaf pan and bake for 1 hour. remove from oven and spread the ketchup over the top. put back in the oven for 10 minutes more. pour the grease off the meatloaf and let rest for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 10 minutes before done, drizzle ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. beat eggs. combine eggs all ingredients except bread crumbs. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. remove from oven. drizzle ketchup over top. return to oven for 10 minutes.","target":"sauté the onion until soft and slightly brown, and then place in large bowl. add breadcrumbs, 1\/3 cup of ketchup, eggs, and salt and pepper according to your liking. mix well with fork, then add the meat. stir it all with a spoon, or mix with your hands, which works best. place into a loaf, and smooth out. then, cover the top with zig zags of ketchup. next, cover the top with strips of bacon. cover loaf with tin foil, and then bake at 350 for 45 minutes. take tin foil off, and then bake uncovered for 15 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spicy pasta sauce: heat oil in sauté pan. add garlic and sauté for 30 seconds. add onions, sauté one minute, then add peppers and continue to sauté another minute. deglaze with chicken stock, reducing by half. add v-8 juice and cayenne pepper. bring to a boil and simmer for 10 minutes. thicken with cornstarch to desired consistency. season with salt and pepper. spicy pasta: place pasta and sauce in pan and heat until hot. arrange in serving dish and top with chicken breast. garnish with parmesan cheese and parsley.","target":"to make the sauce, combine tomatoes, herbs, salt and chile or chili flakes in a small pan. press garlic clove and add, along with fennel, and sugar. bring to a boil, reduce3 heat, and simmer gently for 15 minutes. taste and adjust seasoning if necessary. while this is simmering, make the pasta. preheat oven to 350 degrees f. meanwhile, cook pasta in a large pan of boiling salted water for 10 minutes or until al dente. drain, rinse with cold water, and drain again. turn the pasta into a shallow ovenproof dish. removie sauce from heat and pour over the pasta. add mozzarella and mix well. top with parmesan. bake for 30 minutes or until mozzarella is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oven to its max! put the olive oil in an individual oven proof dish (i use spanish earthenware but anything capable of taking high temparatures will do). heat the oil in the oven until smoking! throw in all ingredients and stir quickly. serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink. serve with lemon quarters and plenty of good bread to soak up the juices. this dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc.","target":"preheat oven to 350 degrees. place peeled shrimp in a 9 inch ovenproof baking dish or pie pan. tuck slices of garlic in amoung the shrimp. sprinkle with salt and pepper flakes. drizzle oil evenly over the top. bake shrimp in oven for 10-12 minutes stirring once or twice. shrimp should be pink and oil will be bubbling. serve immediately with crusty bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oven to its max! put the olive oil in an individual oven proof dish (i use spanish earthenware but anything capable of taking high temparatures will do). heat the oil in the oven until smoking! throw in all ingredients and stir quickly. serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink. serve with lemon quarters and plenty of good bread to soak up the juices. this dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc.","target":"heat the olive oil and butter in a large frying pan. when the butter begins to sizzle, add the garlic and cook for about 30 seconds. add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. cook, stirring, for a few seconds. add the shrimp. cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. as soon as all the shrimp have turned pink, they're done. avoid cooking for much longer past this point, because shrimp very easily become overcooked. transfer shrimp to warmed serving dishes. pour the spicy butter mixture over each serving. garnish with lemon wedges and some chopped cilantro. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish. cut butter into pieces and dot potatoes with 1\/3 of butter. top with 1\/3 diced onion evenly distributed. sprinkle with 1 tablespoon of flour, salt and pepper. repeat two more times for a total of 3 layers. top with can of condensed (undiluted) cream of mushroom soup, spread evenly. cover and cook at 350º for 45 minutes to 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"heat oven to 450 degrees. coat 8x8x2-inch or 11x7x2-inch baking dish with nonstick cooking spray. arrange potato slices in overlapping rows in prepared baking dish. drizzle with oil; sprinkle with salt and pepper. bake for 15 minutes. remove from oven. meanwhile, heat milk in saucepan to slow boil; pour over potatoes. sprinkle with red peppers, parsley and cheeses. return to oven. bake for 25 minutes, until potatoes are tender and cheese golden brown. let stand for 10 minutes before cutting and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"sauce: in saucepan, melt butter over medium heat. add flour,salt,pepper and thyme; cook, stirring,for 1 minute. gradually whisk in milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened. set aside. peel and thinly slice potatoes. layer one-third in greased 8-inch (2l) square glass baking dish or casserole; spread half of the onions over top. repeat layers. arrange remaining potatoes over top. pour sauce over top. cover and bake in 350f oven for 1 hour. uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. let stand for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350°f. slice fillets into bite size chunks, and set aside. thinly slice potatoes and onions. cook potatoes in boiling salt water approx 10 minutes and drain. grease a shallow 2-quart casserole dish. layer half the potatoes and half the onions in dish. sprinkle with half the dill, salt and pepper. top with the salmon chunks. layer with the remaining potatoes, onions, dill, salt and pepper. whisk eggs and milk and pour over casserole evenly. melt butter and mix with bread crumbs. drizzle evenly over the top. bake uncovered at 350°f for 25 to 30 minutes, or until potatoes are tender. sprinkle with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"in a small sauce pan, melt butter and blend in flour. let sit for a minute. add all of cold milk, stirring with a whisk. season with salt and cayenne. cook sauce on low until smooth and boiling, stirring occasionally with a whisk. reduce heat and stir in cheese. place a half of the sliced potatoes in a lightly greased one quart casserole dish. pour half of cheese sauce over potatoes. repeat with second layer of potatoes and cheese sauce. sprinkle the remaining cheese on top. top with some paprika for color. bake uncovered for about 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"heat oven to 325°f. place potato slices in a bowl. mix together flour, mustard, salt, pepper and paprika. sprinkle over potatoes and mix together with a tossing motion. turn potatoes into a deep 1 1\/2 quart casserole. pour in milk or cream. cover and bake 1 hour. uncover and bake about 30 minutes longer or until potatoes are fork tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"arrange layers of thinly sliced or coarsely grated raw potatoes in greased 2-quart baking dish. sprinkle each layer with salt, pepper, and minced onion. dot with butter. make a white sauce with the last 5 ingredients: melt 2 tablespoons butter over low heat in a heavy saucepan. blend in 2 tablespoons flour and seasonings. cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. stir in milk, bring to a boil, stirring constantly. boil 1 minute. pour white sauce over potatoes. bake uncovered at 350 degrees about 1 hour and 20 minutes. sprinkle cheese over top and return to oven until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 450 degrees. clean, peel and slice potatoes. layer in a glass casserole dish. chop garlic and onions and add on top. add butter on tablespoons all over (dont melt oven will do that for you). cover with foil bake 30-45 minutes at 400 degrees or until reaches desired tenderness when poked with fork. after the potatoes are done to the desired tenderness uncover and add cheese ( less or more that i do). bake at 350 degrees until cheese is lightly browned. enjoy !"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350 degrees. parboil sliced potatoes in lightly salted water for approximately 8 minutes. drain well. place in three layers in a greased casserole dish, sprinkling flour and dotting butter over each layer, using two table spoons of flour and about four table spoons of butter in all. heat milk and cream in a saucepan over low to medium heat, mixing in the paprika and salt. pour over potatoes. bake about 35 minutes, testing for doneness with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"combine whipping cream, milk and swiss cheese, set aside. mix together cornstarch, salt and spices. peel potatoes, slice and coat with cornstarch, salt and spices. add parmesan cheese and onions, toss well to coat. place potatoes in greased casserole dish. pour liquid carefully over potatoes. cover and bake @325f for 45 minutes. uncover and bake another 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"in a 20 x 10 x 2 deep pan pour in the heavy cream. add the onion, salt and pepper. slice potatoes very thin, use a food processor or mandoline. fill the pan with the sliced potatoes until the pan is packed with potatoes and the cream is all absorbed. cover with aluminum foil and bake in a 350 degree oven for 2 hours. remove foil and brown under broiler. cut into 20 squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"peel and thinly slice the potatoes. cover with water to prevent discoloration. drain before assembling. butter a casserole dish. layer potatoes and cheeses ending with cheeses. mix the milk, egg and spices. pour over the potatoes. bake at 350 degrees farenheit for 30-45 minutes or until a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350 degrees f (175 degrees c). in a sauce pan melt 1 tablespoon butter over medium heat. add salt, pepper and flour. pour in the chicken broth, cook and stir until mixture boils. remove from heat and set aside. in skillet brown pork chops in 1 tablespoon butter. remove from skillet. saute onions in drippings, reserve. grease a 13 x 9 pan with olive oil spray. layer potatoes and carrots. pour chicken broth mixture over potatoes and carrots. place pork chops on top and the onions on top of the pork chops. sprinkle with paprika. cover and bake for 1 hour. uncover and bake for an additional 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"start heating oven to 400°f. bring 1\" water to boil in a covered saucepan. grease 1 1\/2 quart casserole. to the boiling water, add onions, potatoes, 2 tsp salt; boil covered for 5 minutes. drain. meanwhile, in double boiler or skillet, over very low heat, melt butter. stir in flour, 1 tsp salt, pepper, paprika, then milk. cook stirring constantly until smooth and thickened,. in casserole, arrange one third of potatoes and onions, sprinkle with one half of the parsley; pour on one third of the sauce. repeat with another third of potatoes and onions, rest of the parsley, and one half of the remaining sauce. now add the rest of the potatoes and onions, and sauce. bake uncovered, 35 minutes or until tender and browned. makes 4 or 5 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"peel and wash potatoes, and slice half of potatoes and place in 3-quart greased baking dish. slice margarine and place half of the margarine over potatoes. sprinkle with pepper and flour. slice remaining potatoes and place over the first layer, add remaining margarine slices and pour milk over casserole. sprinkle with a little more pepper and cover with cheese. cover and bake at 350 degrees for 1 hour. this must be cooked immediately or potatoes will darken. it can be frozen after baking than reheated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350 degrees. grease a 11x7 inch baking dish. place potatoes in large saucepan. cover with water and bring to a boil. cook over medium-high heat for 3 to 4 minutes then drain. set aside. heat butter in same saucepan over medium heat. add onion, stirring occasionally for 1 to 2 minutes or until onion is tender. stir in flour, salt and pepper. gradually stir in evaporated milk and water. cook, stirring constantly, until mixture comes to a boil. remove from heat. arrange potatoes in prepared baking dish; pour milk mixture over potatoes. sprinkle with cheese. bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350. butter a small casserole dish and rub with the crushed garlic. place the sliced potatoes in a large saucepan filled with cold water. drain and then layer in the bottom of the prepared casserole. add a second layer on top and season with a dash of nutmeg and a little salt and pepper. continue layering potatoes; seasoning every other layer. place the half and half and cream in a saucepand and bring to a boil. pour the mixture over the potatoes and transfer to oven. bake 35 minutes, or until the potatoes have absorbed most of the cream and start to brown on top. let potatoes rest for at least 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"heat oven to 220°c. peel, par and thinly slice the potatoes. grease the baking dish well. melt and mix the butter and flour mixture. add the minced peppers. (optional). layer the potatoes in the dish, dredge each layer with the pepper, flour and butter mixture. sprinkle a teaspoon of sage on each layer. heat the cream and milk adding the nutmeg and paprika. pour the milk over the potatoes. bake them for 2 hours ~ may be covered for the first 30mins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. stir in salt, pepper, and pimento. spoon 1\/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish. top with half each of potatoes, onions, remaining sauce, and cheese. repeat layers, using remaining potatoes, onions, and sauce. cover and bake at 350 for 55 - 60 minutes or until tender. sprinkle with remaining cheese, and bake an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"heat cream in pot on medium to warm; season with salt and pepper. remove cream from heat; let cool slightly. grease 9x13\"-inch casserole dish with butter. add cream and potatoes to large mixing bowl; fold in cheese. transfer to casserole dish; place on baking sheet. bake 1 hour, 30-45 minutes, pressing down with spatula every half hour until potatoes are tender when pierced with fork. garnish with parsley or chives if using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven to 350. in a sauce pan, 1 tbs butter over medium heat, add salt, pepper,and flour. pour chicken broth in, stir and cook until mixture boils and thickens. remove from heat and set aside. in a skillet brown pork chops in 1 tbs of butter. grease cooking dish with remaining butter, and layer potatoes. pour mixture over potatoes, place pork chops on top. sprinkle paprika over chops. cover and bake for 1 hour. un cover and bake 30 minute. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"preheat oven 375 degrees. melt butter in medium sauce pan over medium heat. add onions cook until soft. stir in flour. add milk. add garlic. stir over medium high heat until bubbly and thickens. remove. stir in 2 cups of cheese. set aside. spray a 9x9 casserole dish. add single layer of potatoes sprinkle chives repeat until all potatoes are used. pour sauce on top and give dish a shake. sprinkle remaining cheese and chives on top. place on baking sheet incase it boils over. cook for 60 minutes or until brown and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a 2 qt sauce pan over medium heat whisk in flour and stir until smooth. season with salt and pepper and cook for 1 minute. gradually add milk, stir constantly until mixture boils. boil for 1 minute. pour mixture over potatoes, mix well, ensuring all potatoes are coated. spray a 4 qt casserole dish with non-stick spray. place a layer of potatoes in bottom of dish. top with 2-3 pork chops cover with another layer of potatoes. top with 2-3 pork chops. cover with a layer of potatoes bake covered at 350 degrees for 45 minutes. remove cover and bake for 1-1\/2 to 2 hours or until potatoes are fork tender.","target":"in a saucepan, stir flour and milk until smooth. add garlic, butter and salt; bring to a boil. cook and stir for 2 minutes. remove from the heat; stir in cheese until melted. in a greased 1 quart baking dish, layer onion and potato slices; pour sauce over all. cover and bake at 350 degrees for 20 minutes; uncover and bake 20 minutes longer for until the potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: line a 6 cup (1. 5 l) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze white mousse: in a saucepan sprinkle gelatine over cream. let stand 5 minutes. bring cream to a boil; remove from heat. add white chocolate and butter; stir until melted. blend in egg yolks. beat egg whites until frothy; gradually add sugar, beating until stiff peaks form. fold into chocolate mixture; pour into prepared bowl. freeze 30 minutes. dark mousse: prepare the dark mousse layer following the white mousse directions, omitting gelatine step. freeze until set, at least 8 hours. unmould onto serving plate, remove plastic wrap.","target":"preheat oven to 350°. coarsely chop 8 squares of the chocolate; set aside. microwave remaining 8 squares of chocolate in large microwavable bowl on high for 1-2 minutes. stir until chocolate is melted and smooth. stir in sugar, butter, eggs and vanilla. stir in flour and baking powder. stir in reserved chopped chocolate and nuts. drop by 1\/4 cupfuls on to ungreased cookie sheet. bake 12-13 minutes or until cookies are puffed and feel set to the touch. cool on cookie sheet 1 minute then transfer to wire rack and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare broiler or grill pan. combine first 9 ingredients. divide lamb mixture into 4 equal portions, shaping each into a 3\/4-inch-thick patty. place patties on broiler or grill pan coated with cooking spray. cook 4 minutes on each side or until done. line bottom half of buns with lettuce leaves. top each with 1 tomato slice, 1 patty, and top half of bun.","target":"in a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg. mix well. make 5 burgers. poke a hole thru the middle. in a small bowl mix together water, hoisin, and sesame oil. place burgers on a hot grill and brush the top with the previous mixture. flip after 7 min or so and baste the other side. serve with condiments of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine spinach, mint, juice, garlic and egg white in a bowl, add lamb and feta and season well. shape into 4 thick patties, cover and chill for 20 minutes. preheat an oiled bbq or char-grill and cook patties for 6-8 mins each side or until cooked to your liking, meanwhile combine tzatziki and tomato and toast the rolls. place burgers on split rolls, dollop with tzatziki and garnish with with onion rings and extra sprigs of mint if desired.","target":"in a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg. mix well. make 5 burgers. poke a hole thru the middle. in a small bowl mix together water, hoisin, and sesame oil. place burgers on a hot grill and brush the top with the previous mixture. flip after 7 min or so and baste the other side. serve with condiments of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: crust: mix all ingredients and spread in 9 x 13 pan. bake 325 for 15 minutes. filling: dissolve jello in boiling water. add frozen strawberries. stir until strawberries are thawed. pour over baked crust and refridgerate until set. spread whipped cream on top and sprinkle wtih chopped nuts.","target":"put berries in greased 8\" square pan. dribble juice over, and sprinkle with cinnamon cream sugar and butter add dry ingredients and milk. mix til smooth. spread over berries. combine sugar and cornstarch. sprinkle over batter. pour boiling water carefully over. bake 45-60 minutes at 350° till browned. can be halved in a loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix first layer and put in a 9x13 pan. bake at 350 degrees for 20 minutes. mix second layer and spread on chilled crust. cook third layer until thick. remove from heat and add jello. cool and add strawberries. spread over second layer, cover with cool whip and refrigerate.","target":"put berries in greased 8\" square pan. dribble juice over, and sprinkle with cinnamon cream sugar and butter add dry ingredients and milk. mix til smooth. spread over berries. combine sugar and cornstarch. sprinkle over batter. pour boiling water carefully over. bake 45-60 minutes at 350° till browned. can be halved in a loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the 1 tablespoons sugar with the flour; cut in butter to fine crumb mixture. press above mixture into a 9x13 pan and bake at 350 degrees until lightly browned (about 30 minutes). cool. blend softened butter with softened cream cheese; add confectioners sugar and beat until smooth. spread cream cheese mixture over cooled crust. dissolve jello in the 1 cup of boiling water. stir in raspberries, including the juice (syrup). spread over cream cheese mixture. top with nuts. (you can use walnuts instead of the pecans if you prefer). top the dessert with the whipped topping. chill well before serving.","target":"put berries in greased 8\" square pan. dribble juice over, and sprinkle with cinnamon cream sugar and butter add dry ingredients and milk. mix til smooth. spread over berries. combine sugar and cornstarch. sprinkle over batter. pour boiling water carefully over. bake 45-60 minutes at 350° till browned. can be halved in a loaf pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cream the lard and beat in sugar. cream again. beat in the egg and rose. mix in 4 cups of the flour, adding more until dough is able to be rolled out. cut in circles or shapes. pat cinnamon sugar onto cookie tops. bake on ungreased 325 oven until lightly browned.","target":"in a large bowl, sift together flour, salt, and baking powder. set aside. use an electric mixer to cream butter and sugar until fluffy. beat in eggs. add flour mixture, and mix on low speed until thoroughly combined. stir in vanilla or lemon juice and zest. wrap dough in plastic; chill for about 30 minutes. preheat oven to 350 degrees f. on a floured surface, roll dough to 0.125 inch thick. cut into desired shapes. transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. bake until edges just start to brown, 8-10 minutes . cool on wire racks; decorate as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a blender, blend all ingredients until a fine powder. to use, just rub\/coat about half of the recipe (or the amount desired) on your meat to coat well. place covered in a plastic ziploc bag in the fridge for 24 hours. store the remaining rub in a glass jar cover in the fridge.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine all ingredients except chicken in large bowl. rub seasoning over chicken. marinate in the refrigerator for 6 or more hours. evenly space chicken on nonstick or lightly greased baking pan. cover with aluminum foil and bake 40 minutes. remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. the drumsticks may require less cooking time than the breasts.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a food processor, combine the first 10 ingredients and process to a coarse paste. with the machine on, add soy sauce and oil in a steady stream. pour into a bowl, marinate chicken overnight. let chicken come to room temperature before grilling. grill for 35 - 40 minutes.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a blender at high speed, blend onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until combined. place chicken chunks in a zip-tight plastic bag with marinade, turning to coat. place in refrigerator for 30 minutes. meanwhile, toss red pepper pieces with remaining olive oil in small bowl. preheat the broiler or grill with rack close to heat source. on 4 metal skewers, alternately thread chicken and red pepper. brush kabobs with any remaining marinade. cook a total of ten minutes, turning once, or until chicken is n o longer pink inside.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook potatoes in large pot of boiling salted water until just tender. drain and cool. cut potatoes into 3\/4-inch pieces. transfer to large bowl. cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. using slotted spoon, transfer bacon to paper towels and drain. mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl. separate egg yolks and whites. mash yolks in small bowl. mince egg whites. add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. season to taste with salt and pepper. sprinkle with parsley. (can be prepared 1 day ahead. cover and refrigerate.).","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the ingredients for the jerk seasoning into a blender and blend to a thick paste. pour marinate into a shallow baking dish or sealable plastic bag. add chicken and turn to coat. cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight. preheat grill. remove chicken from jerk marinade and pour marinade into a saucepan. bring to a boil. place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté garlic and shallots in olive oil. reduce with whiskey (actually burn whiskey off). add water and chicken base, bring to boil. add salt, pepper, paprika, jerk seasoning, montreal chick seasoning, dry parsley, and oregano. thicken with corn starch or roux. add mushrooms when taken off heat, stir, and serve over chicken steak or pork.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. combine all ingredients except chicken in large bowl. rub seasoning over chicken. marinate in the refrigerator for 6 or more hours. evenly space chicken on nonstick or lightly greased baking pan. cover with aluminum foil and bake 40 minutes. remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. the drumsticks may require less cooking time than the breasts.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. combine all ingredients except chicken in large bowl. rub seasoning over chicken. marinate in the refrigerator for 6 or more hours. evenly space chicken on nonstick or lightly greased baking pan. cover with aluminum foil and bake 40 minutes. remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. the drumsticks may require less cooking time than the breasts.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the peppers, onions, and ginger in a jar of a food processor and pulse until smooth. add the chile paste and oil and blend. then add the allspice, oregano, and water. rub this mixture all over the pork. marinate overnight. barbecue pork fillets or roast in a 400 degree oven.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small bowl combine oil and vinegar. stir in the next 9 ingredients (green onions - nutmeg). trim fat from pork chops and then place them in a large baggie or marinating dish. pour spice mixture over pork chops and then place bag or dish in a large baking pan and place in the refrigerator for up to 24 hours, turning every 4 hours. allow pork chops to come to room temperature before grilling. place chops on a prepared grill and cover with the lid. grill 5-10 minutes per side or until done.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare the grill or preheat the broiler. make the sauce: combine all the dry ingredients and mix well. slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. stir in the peppers, onions and scallions and mix thoroughly. simmer for about 10 minutes over medium heat. sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. top (or toss) the shrimp with the sauce and serve immediately.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken beast, grapeseed oil, jerk seasoning in one bag. mix vegetables, grapeseed oil, and jerk seasoning in another bag. skewer chicken and veggies alternately and grill over medium high heat for about 5-6 minutes per side. serve with steamed rice or roasted potatoes and salad. alternative cooking option: skewer only the chicken. to cook the veggies, use a grill pan or your grill grate topped with 2 layers of aluminum foil to sauté the veggies on the grill. cook time is the same, 5-6 minutes per side.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place all ingredients in stock and bring to a boil. stir to ensure salt and brown sugar dissolve. smell and add more spices if its not strong enough. remove from heat and let cool completely. place turkey in brine bag (or chicken). add cold water until turkey is completely covered. let sit in brine for 1 hour for each pound.","target":"in a large bowl combine the first 7 ingredients. mix thoroughly. in a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. blend until very smooth. place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. cover and stir or flip often. marinate for at least 8 hours. take out of the fridge 1 hour before grilling. preheat grill to medium high, skewer pork, 4 cubes to a skewer. cook for 6-8 minutes on one side, flip and 6-8 minutes on the other."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. add coconut. whirl just to mix. set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. pour egg mixture into mold. place both pans in a 350* oven. fill bottom pan with boiling water to halfway up the sides of the mold. bake until custard jiggles only slightly when shaken, about 50 minutes. lift mold from water and place on rack. let cool completely. invert a plate on top and invert custard onto plate. lift off mold. serve or cover and chill for up to 2 days. cut into wedges and serve with pineapple.","target":"stir together first 8 ingredients in a shallow bowl; reserve 2 tablespoons mixture. dredge chicken breasts in remaining mixture. melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side. stir in reserved onion mixture, cream of coconut and soy sauce. cover and reduce heat; simmer 20 minutes or until chicken is done. i like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425 degrees f (220 degrees c). in a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. stir onions, green bell peppers and red bell peppers into the skillet with the chicken. saute until the onions are translucent. when the vegetables are translucent, stir in the garlic and coconut milk. let the mixture cook 5 to 8 minutes before removing the skillet from the heat. season with salt, pepper, and red pepper flakes. transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees f (220 degrees c) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.","target":"place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. add coconut. whirl just to mix. set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. pour egg mixture into mold. place both pans in a 350* oven. fill bottom pan with boiling water to halfway up the sides of the mold. bake until custard jiggles only slightly when shaken, about 50 minutes. lift mold from water and place on rack. let cool completely. invert a plate on top and invert custard onto plate. lift off mold. serve or cover and chill for up to 2 days. cut into wedges and serve with pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 350°f in a small sauce pan heat up onions, garlic, and butter. saute for 2 minutes, pour in tomato sauce and cook another two minutes. pour in can of coconut milk, cilantro, lemon grass, salt and pepper. turn of heat and let sit. in a baking dish place the fish and pour coconut sauce over the top. cover with aluminum foil and bake for 15 minutes. remove foil and bake uncovered for 10 minutes, or until fish is fork tender.","target":"place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. add coconut. whirl just to mix. set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. pour egg mixture into mold. place both pans in a 350* oven. fill bottom pan with boiling water to halfway up the sides of the mold. bake until custard jiggles only slightly when shaken, about 50 minutes. lift mold from water and place on rack. let cool completely. invert a plate on top and invert custard onto plate. lift off mold. serve or cover and chill for up to 2 days. cut into wedges and serve with pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425ºf (220ºc). in a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown. stir onions, green bell pepper and red bell pepper into the skillet with the chicken. saute until the onions are translucent. when the vegetables are translucent, stir in the garlic and coconut milk. let the mixture cook 5 to 8 minutes before removing the skillet from the heat. season with salt, pepper and red pepper flakes. transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºf (220ºc) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.","target":"place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. add coconut. whirl just to mix. set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. pour egg mixture into mold. place both pans in a 350* oven. fill bottom pan with boiling water to halfway up the sides of the mold. bake until custard jiggles only slightly when shaken, about 50 minutes. lift mold from water and place on rack. let cool completely. invert a plate on top and invert custard onto plate. lift off mold. serve or cover and chill for up to 2 days. cut into wedges and serve with pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken with shake and bake according to shake and bake directions. about 10 minutes before chicken is done, place a slice of mozzerella cheese on top. bake until melted, about 10 more minutes. 15 minutes before chicken is done, cook fettucini according to package directions. drain fettucini; add olive oil and butter. mix well. add remaining parmesan. mix and serve hot with chicken add additional parmesean cheese.","target":"place chicken in a 9x13 pan (can be frozen or defrosted). pour italian dressing over chicken. refrigerate for at least 8 hours. take chicken out of refrigerator after marinating for 8-24 hours. place seasoned bread crumbs in shallow pan. roll chicken in bread crumbs until coated. place coated chicken in back in the 9x13 pan. sprinkle parmesan cheese over chicken. cook at 350°f for approximately 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken with shake and bake according to shake and bake directions. about 10 minutes before chicken is done, place a slice of mozzerella cheese on top. bake until melted, about 10 more minutes. 15 minutes before chicken is done, cook fettucini according to package directions. drain fettucini; add olive oil and butter. mix well. add remaining parmesan. mix and serve hot with chicken add additional parmesean cheese.","target":"remove skin from chicken and place in a zip lock bag. pour in salad dressing. marinate one hour to overnight. combine dry ingredients and place on a sheet of waxed paper. drain chicken and roll in crumb mixture to coat. place in shallow baking pan and cook@ 350 degrees for 45 minute to one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken with shake and bake according to shake and bake directions. about 10 minutes before chicken is done, place a slice of mozzerella cheese on top. bake until melted, about 10 more minutes. 15 minutes before chicken is done, cook fettucini according to package directions. drain fettucini; add olive oil and butter. mix well. add remaining parmesan. mix and serve hot with chicken add additional parmesean cheese.","target":"wash chicken and pat dry. dip chicken into eggs. combine cheese and bread crumbs. coat chicken thoroughly with crumb mixture. place on greased baking sheet. drizzle with salad dressing and place pats of butter on each piece of chicken. bake at 350 degrees for 45 minutes. number of servings: 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"combine first 3 ingredients in a small bowl, stirring well; set aside. place 1 tortilla in a lightly greased 9-inch round cakepan; spread with half of bean mixture,and top with another tortilla. spread with half of salsa, and top with another tortilla. spread with half of guacamole, and top with another tortilla. sprinkle with half of cheese, and top with another tortilla. repeat layers with remaining ingredients, ending with cheese; cover with aluminum foil. bake at 350 degrees for 20 minutes or until thoroughly heated. cut pie into wedges; serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 3 ingredients in a small bowl, stirring well; set aside. place 1 tortilla in a lightly greased 9-inch round cakepan; spread with half of bean mixture,and top with another tortilla. spread with half of salsa, and top with another tortilla. spread with half of guacamole, and top with another tortilla. sprinkle with half of cheese, and top with another tortilla. repeat layers with remaining ingredients, ending with cheese; cover with aluminum foil. bake at 350 degrees for 20 minutes or until thoroughly heated. cut pie into wedges; serve.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute beef onion and green pepper until beef is done. drain fat. in a bowl, mix the tomato paste and water, stir well, add salsa. stir into the meat. add tomatoes, olives, and seasoning packet. stir well. add remaining sauce ingredients. put tortillas on baking sheets. spread 1\/4 cup filling in center of each tortilla. add 1\/4 cup cheese. bake at 375* for 6-8 minutes, until cheese is melted.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place tortillas on flat surface. in bowl, combine mayonnaise and mustard. set aside. spread each tortilla with thin layer of cream cheese. spread cream cheese with teaspoon or so of mayonnaise mixture. sprinkle with chopped parsley. top with slices of meat to cover tortilla (slices may overlap slightly). sprinkle with grated cheese. roll up each tortilla, jelly-roll fashion, being careful not to squeeze out filling. wrap each roll securely in plastic wrap. chill at least a couple of hours. when ready to serve, slice each tortilla roll-up into 1\/2-inch slices. arrange on serving plate. note: yield will vary depending on what size tortilla you use and how many you use.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet over medium high heat, heat the oil. add the turkey and saute for 3 minutes. add the zucchini and red pepper and continue to cook until turkey is cooked throug, about 3-4 minutes more. add the oregano and basil. to assemble: spoon some of the sauce over each tortilla. add the turdeymixture. dot with olives and sprinkle with cheese. place all tortillas on a baking sheet and bake at 350 degrees until cheese melts and tortilla is crisp. about 5-6 minutes.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 400 degrees f. in a large bowl, mash pinto beans, then stir in 3\/4 cup salsa and garlic. in a separate bowl, mix together 1\/4 cup salsa, cilantro, black beans and tomatoes. place 1 tortilla in a pie plate or tart dish. spread 3\/4 cup pinto bean mixture over tortilla to within 1\/2 inch of edge. top with 1\/4 cup cheese, and cover with another tortilla. spread with 2\/3 cup black bean mixture, and top with 1\/4 cup cheese. repeat layering twice more. cover with last tortilla, and spread with remaining pinto bean mixture and cheese. cover with foil, and bake in preheated oven for about 40 minutes. cut into wedges, and serve with salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees f. in a large bowl, mash pinto beans, then stir in 3\/4 cup salsa and garlic. in a separate bowl, mix together 1\/4 cup salsa, cilantro, black beans and tomatoes. place 1 tortilla in a pie plate or tart dish. spread 3\/4 cup pinto bean mixture over tortilla to within 1\/2 inch of edge. top with 1\/4 cup cheese, and cover with another tortilla. spread with 2\/3 cup black bean mixture, and top with 1\/4 cup cheese. repeat layering twice more. cover with last tortilla, and spread with remaining pinto bean mixture and cheese. cover with foil, and bake in preheated oven for about 40 minutes. cut into wedges, and serve with salsa and sour cream.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put flour, salt, and baking powder into a mixing bowl. mix the shortening or oil into the flour mixture until it forms pea-size balls. add the lukewarm water, a little at a time, until the dough is soft and pliable. on a floured surface, knead the dough until smooth, for 1 to 2 minutes. place in a bowl, cover with a clean dish towel, and let it\"rest\" for 30 minutes. knead dough and form 8 to 10 balls. roll them out as thin and round as possible. preheat an ungreased griddle or cast-iron frying pan. cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute). put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"combine first 3 ingredients in a small bowl, stirring well; set bean mixture aside. place 1 tortilla in a lightly greased 8-in. round casserole dish; spread with ½ of bean mixture, and top with another tortilla. spread with ½ of salsa and ½ of chopped tomato, and top with another tortilla. spread with ½ of guacamole and 2 green onions, and top with another tortilla. sprinkle with ½ of shredded cheese, and top with another tortilla. repeat layers with remaining ingredients, ending with cheese; cover. bake at 350°f for 20 minutes or until thoroughly heated. cut pie into wedges; garnish, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 3 ingredients in a small bowl, stirring well; set bean mixture aside. place 1 tortilla in a lightly greased 8-in. round casserole dish; spread with ½ of bean mixture, and top with another tortilla. spread with ½ of salsa and ½ of chopped tomato, and top with another tortilla. spread with ½ of guacamole and 2 green onions, and top with another tortilla. sprinkle with ½ of shredded cheese, and top with another tortilla. repeat layers with remaining ingredients, ending with cheese; cover. bake at 350°f for 20 minutes or until thoroughly heated. cut pie into wedges; garnish, if desired.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"mix all of the filling ingredients (everything but the tortillas) together thoroughly. divide the filling and spread evenly over the tortillas. roll up the tortillas. tightly wrap individually in plastic wrap, twisting the ends. refrigerate for several hours. (i make the day ahead and refrigerate overnight but they taste great within a couple of hours). unwrap and cut in slices, approx 1\/2\" thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all of the filling ingredients (everything but the tortillas) together thoroughly. divide the filling and spread evenly over the tortillas. roll up the tortillas. tightly wrap individually in plastic wrap, twisting the ends. refrigerate for several hours. (i make the day ahead and refrigerate overnight but they taste great within a couple of hours). unwrap and cut in slices, approx 1\/2\" thick.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 500 degrees. spray 15 1\/2 by 10 1\/2 inch jelly-roll pan with nonstick cooking spray. in a small bowl, mix salsa and tomato sauce. in a medium bowl mix black beans, corn, and cilantro. place 1 tortilla in prepared jelly-roll pan. spread one third of salsa mixture over tortilla. top with one third of bean mixture and one third of cheese. repeat layering 2 more times, ending with last tortilla. bake pie until cheese melts and filling is heated through. 10 to 12 minutes. serve with sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 500 degrees. spray 15 1\/2 by 10 1\/2 inch jelly-roll pan with nonstick cooking spray. in a small bowl, mix salsa and tomato sauce. in a medium bowl mix black beans, corn, and cilantro. place 1 tortilla in prepared jelly-roll pan. spread one third of salsa mixture over tortilla. top with one third of bean mixture and one third of cheese. repeat layering 2 more times, ending with last tortilla. bake pie until cheese melts and filling is heated through. 10 to 12 minutes. serve with sour cream.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"heat oven to 375 degrees. spray bottom of first tortilla with non-stick cooking spray. this will help tortilla to crisp on bottom. lay sprayed side down on cookie sheet. sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. top with another tortilla,sprinkle with cheese,top with tortilla. layer as many as you wish, i generally only use 3 to 4. top last tortilla with pizza sauce and toppings of your liking. bake for 15 to 20 minutes or until golden brown. cut with pizza wheel into wedges. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375 degrees. spray bottom of first tortilla with non-stick cooking spray. this will help tortilla to crisp on bottom. lay sprayed side down on cookie sheet. sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. top with another tortilla,sprinkle with cheese,top with tortilla. layer as many as you wish, i generally only use 3 to 4. top last tortilla with pizza sauce and toppings of your liking. bake for 15 to 20 minutes or until golden brown. cut with pizza wheel into wedges. enjoy!","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown hamburger, and onion over medium heat for 8-10 minutes. drain. stir oregano in. lightly brush tortillas with oil. bake tortillas on cookie sheet in preheated 400 degree oven for 3 minutes. spoon beef mix evenly on each tortilla, top with tomatoes. sprinkle with basil and cheeses. return to oven and bake 12-14 minutes until browned. 4 servings.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil. add beans and the broth; bring to a boil; cook until liquid is reduced to 1\/3 cup. stir in corn and green onions; remove from heat. place 1 tortilla in a 9-inch spring-form pan coated with nonstick cooking spray. layer with 1 1\/2 cups bean mixture and 1\/4 cup cheese; repeat layers twice; top with remaining tortilla. place pan on a baking sheet; bake, uncovered, at 400 degrees 15 to 20 minutes or until heated through. remove sides of pan; sprinkle with remaining cheese; cut into wedges, enjoy.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pour 1\/3 of the pizza sauce in the bottom of a pie plate, spread it evenly. top with a tortilla. add meat , garlic, chili flakes and onions top with 1\/3 of the pizza sauce. add a tortilla. place 2 sliced tomatoes on the tortillas and the mushrooms. top with 3rd tortilla. pour over the remaining sauce,top with remaining tomato. add cheeses, decorate with the sliced olives. bake in 350 oven for 30 minutes covered. remove cover and finish baking for another 15 minutes or until the cheese is golden. let it rest for 5 minutes. cut into 4 wedges. serve with sour cream (optional).","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"blend first 4 ingredients, blend until smooth, pour into a large bowl. add onion, green chilies, cheese and salt. mix well. spread about 1\/4 cup on each tortilla. roll up like a jelly roll, wrap in plastice wrap, and seal ends. chill at least 2-3 hours. cut into 1\/2 inch slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blend first 4 ingredients, blend until smooth, pour into a large bowl. add onion, green chilies, cheese and salt. mix well. spread about 1\/4 cup on each tortilla. roll up like a jelly roll, wrap in plastice wrap, and seal ends. chill at least 2-3 hours. cut into 1\/2 inch slices.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet, brown ground beef and onion; drain fat. add tomato sauce, garlic, chili powder, salt and pepper and black olives. mix well and simmer for 5 minutes. lightly butter tortillas on one side only; place one tortilla, buttered side down, in a 2-qt. round casserole dish. spoon about 1\/2 cup of meat mixture on the tortilla, then sprinkle with about 1\/3 cup cheese. r. repeat layers, ending with cheese. pour water around the sides of casserole (not over the top). cover and bake at 350 for 20-25 minutes or until heated through. let stand 5 minutes before cutting.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a microwave safe bowl, soften the cream cheese in the microwave for about 10-20 sec. dice onions and olives fine and add to the cream cheese. now add the ranch dressing mix and stir this all together. spread about 1-2 tbs. of mixture onto a flour tortilla and top with a piece of meat and a piece of cheese. you may use the meat or cheese of your choice. i usually make some with ham and cheddar and some with turkey and swiss. roll these up and wrap in a piece of saran wrap. place in refrigerator for about 2 hours or overnight and allow them to set. slice into 1 inch. pieces and enjoy. cooking time includes the time to set in refrigerator.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 250°c. drain tuna, until no water\/oil is left. place first tortilla on baking pan. spread tuna on tortilla. add pineapple. add pepper to your liking. sprinkle with cheese. bake in oven until cheese is melted. repeat until all tortillas are used.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 350. spray cooking oil on bottom of cookie sheet. place two tortillas on cookie sheet next to eachother. spread sauce evenly. over tortilla. sprinkle cheese around. place second tortilla over top of both. spread sauce and cheese again over top. add your topping of choice on top. place. in the oven for 10-15 minutes or until cheese is melted and bubbly. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. spray cooking oil on bottom of cookie sheet. place two tortillas on cookie sheet next to eachother. spread sauce evenly. over tortilla. sprinkle cheese around. place second tortilla over top of both. spread sauce and cheese again over top. add your topping of choice on top. place. in the oven for 10-15 minutes or until cheese is melted and bubbly. enjoy!","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. in a large non-stick skillet, brown beef over medium-high heat until crumbly. drain if needed. stir in cumin and garlic powder and cook one minute. stir in salsa, beans and corn and cook until heated. in a springform pan sprayed with non-stick cooking oil, place one tortilla. top with half the meat mixture and 1\/2 cup cheese. repeat with another tortilla, meat and cheese. top with last tortilla and cover with remaining cheese. bake for 15 to 20 minutes, until cheese is melted.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain. stir in tomatoes, chili powder and cumin. bring to a boil; remove from heat. in a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley. place 1 tortilla in a greased 9 inch round cake pan. layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley). cover and bake at 400 f for 15 minutes or until heated through and cheese is melted.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 400 degrees. in a large bowl, mash pinto beans. stir in 3\/4 cup salsa and garlic. in a separate bowl, mix together 1\/4 cup salsa, cilantro, black beans and tomatoes. place 1 tortilla in a pie plate or tart dish. spread 3\/4 cup pinto bean mixture over tortilla to within 1\/2 inch of edge. top with 1\/4 cup cheese, and cover with another tortilla. spread with 2\/3 cup black bean mixture, and top with 1\/4 cup cheese. repeat layering twice. cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. cover with foil, and bake in preheated oven for about 40 minutes. cut into wedges, and serve with salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. in a large bowl, mash pinto beans. stir in 3\/4 cup salsa and garlic. in a separate bowl, mix together 1\/4 cup salsa, cilantro, black beans and tomatoes. place 1 tortilla in a pie plate or tart dish. spread 3\/4 cup pinto bean mixture over tortilla to within 1\/2 inch of edge. top with 1\/4 cup cheese, and cover with another tortilla. spread with 2\/3 cup black bean mixture, and top with 1\/4 cup cheese. repeat layering twice. cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. cover with foil, and bake in preheated oven for about 40 minutes. cut into wedges, and serve with salsa and sour cream.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400f degrees. cover a baking sheet with tin foil and spray with veggie spray; place tortillas on baking sheet. spread each tortilla with half of the pizza sauce, spread evently right to the edges; top with 3 0z, half the chicken, on each,. sprinkle chopped peppers, half over each. combine the cheeses and sprinkle half on each tortilla. place baking sheet on middle rack of oven and bake for about 15 minutes or 'til the cheese is well melted and the tortilla edges are browned. cut each pizza into 4 pieces and serve immediately.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix flour and salt. with fork cut in shortening. add water and mix with for to make stiff dough. form a ball and knead on lightly floured surface. divide dough into 10 pieces and shape into balls. roll out to paper thin. bake on very hot ungreased griddle until freckled about 20 seconds on each side. serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 450 degrees f. spray large cookie sheet with cooking spray. spray 12-inch nonstick skillet with cooking spray; place over medium heat. add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. remove skillet from heat; stir in salsa and beans. place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1\/2 cup cheese. repeat, starting with tortilla, to make 2 more layers. top with remaining tortilla and cheese. bake pie 10 minutes or until heated through. carefully transfer pie to cutting board; sprinkle with chopped cilantro. with sharp knife, cut into wedges to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees f. spray large cookie sheet with cooking spray. spray 12-inch nonstick skillet with cooking spray; place over medium heat. add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. remove skillet from heat; stir in salsa and beans. place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1\/2 cup cheese. repeat, starting with tortilla, to make 2 more layers. top with remaining tortilla and cheese. bake pie 10 minutes or until heated through. carefully transfer pie to cutting board; sprinkle with chopped cilantro. with sharp knife, cut into wedges to serve.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. stir in the tomatoes, chili powder and cumin. bring to a boil; remove from the heat. in a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro. place one tortilla in a 9-in. round baking pan coated with cooking spray. layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. cover and bake at 400° for 15 minutes or until heated through and cheese is melted.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"heat oven to 400 degrees. combine water, beans, and jalapeno puree. taste and add as much puree as needed. put a tortilla shell on a glass pie plate. cover it with some of the bean mixture. how much is really up to you. i eyeball it and i end up using about a third of the mixture. layer with half of the cheese. repeat. put the final tortilla on top and give a bit of a squish. put in oven for 10-14 minutes. you should start to watch it at about the 10 minute mark so it doesn't burn. it should be warm in the middle, cheese should be melted and the tortilla crispy on the edge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400 degrees. combine water, beans, and jalapeno puree. taste and add as much puree as needed. put a tortilla shell on a glass pie plate. cover it with some of the bean mixture. how much is really up to you. i eyeball it and i end up using about a third of the mixture. layer with half of the cheese. repeat. put the final tortilla on top and give a bit of a squish. put in oven for 10-14 minutes. you should start to watch it at about the 10 minute mark so it doesn't burn. it should be warm in the middle, cheese should be melted and the tortilla crispy on the edge.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: warm flour tortillas between a cloth towel or two paper towels in the microwave oven until warmed. mix all ingredients in a bowl. spread on the warmed flour tortillas, roll up and cover tightly in plastic wrap. refrigerate for at least 2 hours. unwrap and cut in 1-inch thick slices before serving.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"in a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. add garlic; cook 1 minute longer. add beans and broth. bring to a boil; cook until liquid is reduced to about 1\/3 cup. stir in corn and green onions; remove from the heat. place one tortilla in a 9-in. springform pan coated with cooking spray. layer with 1-1\/2 cups bean mixture and 1\/4 cup cheese. repeat layers twice. top with remaining tortilla. place pan on a baking sheet. bake, uncovered, at 400° for 15-20 minutes or until heated through. remove sides of pan. sprinkle with remaining cheese. cut into wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. add garlic; cook 1 minute longer. add beans and broth. bring to a boil; cook until liquid is reduced to about 1\/3 cup. stir in corn and green onions; remove from the heat. place one tortilla in a 9-in. springform pan coated with cooking spray. layer with 1-1\/2 cups bean mixture and 1\/4 cup cheese. repeat layers twice. top with remaining tortilla. place pan on a baking sheet. bake, uncovered, at 400° for 15-20 minutes or until heated through. remove sides of pan. sprinkle with remaining cheese. cut into wedges.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 200 degrees centigrade. evenly spread the soft cheese onto one of the tortillas. optional - add a pinch of fresh or dried mixed herbs over the soft cheese base. place the second tortilla on top and press down lightly. evenly spread the pizza sauce on top of the tortilla. add the cheese and any other toppings you would like. place in the oven (on a pizza tray if you like or directly onto the rack) and cook the pizza until it the cheese melts and the pizza is piping hot. optional: serve with a sprinkling of fresh herbs if you like.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the tortilla on a cookie sheet. add your choice of meat. (optional) veggies or other pizza toppings. add sauce and spread is all over the tortilla leaving a small un sauced edge to the tortilla. add cheese. preheat over to 400. cook for 10 min or until cheese is melted.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad.","target":"preheat oven to 450f; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven. place tortilla on a plate or board from which it can be easily transferred. brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla. remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. place pan back into the oven and bake for seven (7) minutes. transfer baked pizza to plate or board to be cut into fourths."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450f; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven. place tortilla on a plate or board from which it can be easily transferred. brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla. remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. place pan back into the oven and bake for seven (7) minutes. transfer baked pizza to plate or board to be cut into fourths.","target":"brown ground beef and onion in a heavy skillet. drain off excess grease. add remaining ingredients and simmer for about 30-45 minutes . in a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. pour 1\/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. remove and let stand for 5 minutes before cutting. garnish with sour cream and chives. serve with side salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine 7-up and marshmallows in saucepan. cook until melted. add jello and stir until dissolved, cream cheese in mixing bowl; add hot mixture to cheese and beat until smooth. add pineapple and nuts. chill until almost set. fold in cool whip and mayonnaise. pour into oblong dish or mold. refrigerate until set.","target":"assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy. bring the water to a boil with the salt. add the pasta and cook for 12 minutes. drain immediately and cool completely. chop the romaine, tomatoes and pepperoni. drain and add the olives. crumble the cheese over the salad. toss the salad dressing and salad. the dressing will be clumpy. add the dressing a little at a time, being careful to not add too much. add garlic salt to taste. (i usually spoon out the onions with a large non-slotted spoon. i use the dressing that comes along with the onions, leaving any excess dressing for another day.). fill the pasta shells."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"put the chicken breasts in a 9x13 inch glass baking dish. put a slice of lorraine cheese on each piece of chicken. mix the soup, water and stuffing together (i add only as much stuffing as i think it needs- i don't always add the whole bag as i',m afraid it will be dry. usually i add about 3\/4 of the bag.) pour the stuffing mixture over the chicken. melt the stick of butter and drizzle over the top. bake, uncovered, for 1 hour at 375 degrees f. i like the onion and sage stuffing myself and this is what i used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a large saucepan boil the chicken in water to cover until the chicken is tender. remove the skin and bone, and cut into chunks. place the chicken in a casserole dish. in a bowl combine the sour cream and soup. pour the mixture over the chicken. sprinkle with cracker crumbs and dot with butter. bake in a 350 degree oven for about 1 hour, until light brown and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"place rice, milk, kitchen bouquet and soups in a 9x13-inch cake pan. stir well. arrange chicken pieces on top and press down into soup mixture. sprinkle with dry onion soup mix. cover tightly with aluminum foil. bake in 300°f oven for 2 hours (don't peek)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic. in 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly. in layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. repeat layers 2 more times. cover and refrigerate several hours or overnight. preheat oven to 350°f. bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. let stand 5 to 10 minutes before serving. serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"bring 1 cup salted water to a boil; add fresh carrot slices. cover; simmer until not quite tender, about 15 minutes; drain. preheat oven to 375°f. in a 3-quart saucepan, melt butter over medium heat. stir in flour and then add broth, stirring constantly, until mixture thickens. set 3\/4 cup cheese aside. add remaining cheese into thickened soup mixture. stir until cheese melts. stir in chicken, carrots and pimento. pour into 1 1\/2- quart casserole dish. sprinkle reserved cheese over top. bake for 40-35 minutes, or until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"lay chicken breasts in casserole dish. place broccoli florets around the chicken breasts (around edge of dish). sprinkle with salt, pepper and garlic powder. mix soup and sour cream together. pour over chicken and broccoli. sprinkle shredded cheddar cheese over casserole. sprinkle parmesan cheese on top. sprinkle ritz cracker crumbs or bread crumbs on top. bake at 350 for 45 minutes or until chicken is done. (i cover for the first 25 minutes or so.) serve with rice. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a bowl, combine the first 6 ingredients. set aside 1\/2 cup of crumb mixture for topping. press remaining crumb mix onto the bottom of a greased 13 x 9 x 2\" baking dish. (the crust is going to be crumbly) bake at 350f for 10 minutes or until lightly browned in a bowl, beat eggs. add the remaining ingredients. pour over baked crust. sprinkle with reserved crumb mixture. bake 350f for 25-35 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in large frypan, place butter and oil and heat to medium temperature until butter melts add chicken and cook, turning, about 10 minutes or until brown on all sides remove chicken and place in baking pan or casserole in same frypan, saute mushrooms about 5 minutes or until tender stir in flour add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken bake, uncovered, in 350 degree f oven for 60 minutes mix in artichoke hearts, green onions and parsley bake about 5 more minutes or until fork can be inserted in chicken with ease"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole). put in casserole dish and set aside. mix soup, mayonnaise, and cheese together. pour over chicken. bake at 350°f for 20 to 30 minutes (until hot). sprinkle with lemon juice during last 5 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"pre heat oven to 350. in large pot saute onions in margarine untill browned. add flour and cook for about 2 minute. add chicken stock and stir untill thickened. add tomatoes, chicken and cheese, stir untill cheese is melted. combine with pasta and transfer to casserole dish. top with more cheese or breadcrumbs if you like. bake for about 30 minutes or untill top is browned. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"boil chicken until it's tender and remove meat from bones. (i use boneless chicken breasts). reserve broth. cut chicken into small pieces and place in a 13x9x2 inch pan. in a saucepan, mix and bring to boil the reserved chicken broth and soup. combine these ingredients in a mixing bowl margarine, pepper and salt, flour, and buttermilk. mix thoroughly to form batter. pour broth over mixture over chicken. spoon batter over top. bake at 425 for 30 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 400. place chicken in a 9 by 13 baking dish and sprinkle with seasoning. combine stuffing mix with water and set aside. mix soup with milk. spread soup mixture and green beans on top of chicken. sprinkle with cheese and almonds. top with stuffing mixture. bake at 400 for 30 minutes or chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"boil chicken,onion, boulion cube in enough water to cover chicken, until done. cool and remove meat from bone and break into small pieces-put aside. in large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms. add chicken meat and mix all ingredients well. line a large casserole dish with part of the whole ritz crackers. pour soup mixture evenly over crackers. sprinkle cheese over mixture, then crumble remaining crackers over this. sprinkle poppy seed on top of crackers. sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven. heat until recipe is bubbly hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"melt velveta with rotel, stirring occasionally. preheat oven to 350 degrees. boil chicken breasts until done. while chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and minute rice with velveta and rotel. dice chicken, add to cheese mixture, and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350°f. for sauce combine soup, mayo, lemon juice and curry powder in a bowl. in bottom of 13x9x2-inch baking dish layer frozen broccoli, chicken, and sauce. sprinkle with grated cheese and breadcrumbs. bake for 30 minutes. can be eaten plain or on top of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"combine the chicken, pimento, chili powder, green pepper, onion, celery, mushrooms, mushroom soup, chicken broth and 2-1\/2 cups cheddar cheese in a caserole dish. sprinkle the top of the casserole with the remaining 1 cup cheese. bake in 350 oven for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a 9x9 pan lay chicken on bottom and cover with swiss cheese. mix soup and sour cream and cover the chicken with the mixture. mix stuffing mix and spices with butter and hot water. crumble over top of soup mixture. bake at 350 degrees for 45 minutes to an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350 degrees. spray a 13 x 9 inch pan with cooking spray. in a large bowl, stir togetherthe 3 kinds of soup and the rotel. stir in the chicken. layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. sprinkle the cheese on top. top with olives and the sliced jalapenos. bake for 30 minutes. use sour cream and lettuce for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"layer and spread ingredients in an 11x14 glass baking dish in the order as listed above. chicken should be cooked enough to be shreddable, but not fully done. sprinkle crackers and garlic as final layer. bake at 375 for 45 minutes until golden brown and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"pressure cook chicken, 25 minutes. when done, debone and spread chicken evenly in a baking dish (9x13). pour celery soup on chicken layer. pour mushroom soup over chicken soup layer. sprinkle stuffing, then stuffing spice pack over mushroom soup layer. pour broth over all. do not mix. bake at 350 degrees for about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350°. in a large bowl, toss together the noodles, soup, broth, and sherry. add the chicken, 2 cps of cheese, almonds, pimentos, mushrooms, and salt and pepper to taste, and toss gently and combine. transfer the mixture to a greased 13x9x2-inch pan casserole dish and top with remaining cheese. bake at 350° for 30 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"melt cheese in large saucepan over low heat. add soups, mushrooms, picante sauce and chicken, mixing well. lien baking dish with chips. spoon cheese mixture over chips. top with additional chips. bake at 350 degrees for 20 to 25 minutes or until bubbly. oamc directions: to freeze: assemble as directed through step 2. allow to cool and place in freezer bags. seal, pushing out as much air as possible. label and freeze. to serve: allow to thaw in fridge. finish assembly and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"roast chicken in oven according to directions on package. cnce chicken is cooked completely through, remove all meat from chicken and put into a large bowl. add all other ingredients except cheese. put all mixed ingredients into casserole dish. sprinkle cheese on top of mixture. put in 350 degree oven for 25 minutes or cook until potatoes are tender. serve with homemade rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350°f. mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl. cut chicken into bite-size pieces and spread half on bottom of 13x9-inch pyrex baking dish. cover with half the tortilla pieces, then half the sauce and half of the two cheeses. repeat the layers with the remaining ingredients. bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"boil the chicken and shred meat off of bones (i always do this ahead of time). cook and drain macaroni shells. in a large bowl combine broth and soup and mix flour into that mixture. add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13\" pan. process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. sprinkle crumb mixture over the top of the casserole. bake at 325 degrees f for 30-35 minutes, until top is browned and cheese is melted. *note* i do not recommend using dried breadcrumbs as they make the dish too salty."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a small casserole dish (or small bread pan - small enough so sauce completely covers chicken), combine mushroom soup, sour cream, wine, curry, mushrooms, garlic and pepper. mix well. place chicken breasts in pan. sprinkle cheese over casserole. sprinkle paprika over cheese. bake at 350 for 1 hour. *** we always serve over egg noodles, but it is great with potatoes, rice, etc ***."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350 degrees f. in small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside. combine chicken broth, mushroom soup and undrained tomatoes. in a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. repeat layers. bake uncovered 45 minutes. let stand 5 to 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a bowl, combine the first eight ingredients. combine the cheeses and stir half into the chicken mixture. transfer to a 1-qt. baking dish coated with cooking spray. sprinkle with remaining cheeses. bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"mix sour cream and soup in a bowl, place inside the refrigerator. boil chicken breasts until tender; drain and let stand 10 minutes or until cool enough to handle. spread cubed chicken evenly over the bottom of a sprayed 9x13 casserole dish. salt and pepper chicken to taste. remove sour cream and soup mixture from refrigerator and spread over the chicken in the casserole dish. crush ritz crackers inside of its plastic sleeve and then spread evenly over the casserole. spoon melted butter over the top of all. bake at 350°f until golden brown and bubbling, approximately 20-30 minutes. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"boil 1 1\/2 cups of water and 4 tbl spoons of margarine spread. add stuffing mix and remove from heat. let stand for 5 minutes. pour stuffing into 8x8 dish. cover stuffing with 1\/2 of can of chunky chicken. (shred it with your fingers). mix sour cream and cream of mushroom. spread the mixture over the chicken and stuffing. bake uncovered at 350 for 30-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"in a dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender. stir in rice, parsley, boullion and water. bring to a boil. reduce heat; cover and simmer until rice is tender, about 25 minutes. add soup, sour cream and curry powder; mix well. fold in chicken. spoon into a greased 2 qt baking dish. sprinkle with parmesan cheese. bake, uncovered, at 350 degrees for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"arrange the raw chicken chunks in a greased 9x13-inch baking dish. sprinkle about 1\/2 cup cheese on top. spread pepperoni slices over the cheese. spread with pizza sauce. cover with foil and bake at 350ºf for about 35 minutes. while this is baking, cook spaghetti noodles for 4 people. rinse, add 1\/3 stick margarine and garlic salt. remove chicken from oven, add remaining cheese and bake until cheese melts. serve chicken over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350 degrees. cook chicken breasts and cut into bite-sized cubes. place in bottom of a 9x13 inch pan. combine soup and sour cream. pour on top of chicken. combine crackers, butter and poppy seeds. layer on top of soup mixture. bake for 30 minutes. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"melt butter in a large skillet. add celery, onion, and bell pepper; saute' until softened. combine with remaining ingredients, mixing well. add salt and pepper, to taste. dump into 13x9\" dish. top with additional cheese, if desired. bake at 350* for 35-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat the oven to 350 degrees. in a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese. grease a 9 x 13\" casserole dish with butter or pam spray. layer the broccoli and chicken in the pan as desired. pour the curry mixture on top and use a spoon to fill it in around the chicken\/broccoli. in a pan on the stovetop, melt the butter on medium to high heat. pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned. sprinkle bread crumbs on top of casserole. place in oven and bake at 350 for 1 hour. casserole should be bubbly and lightly browned when finished. serve over white rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"sprinkle the chicken over the bottom of a greased 9x13-inch pan. combine soup, sour cream and lemon juice in a bowl; mix well. pour over the chicken. sprinkle the cracker crumbs over the layers. drizzle butter over the cracker crumbs. sprinkle poppy seeds over all. bake at 350 degrees for 30-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"heat oven to 375*. lightly grease 2 quart casserole. in a large bowl combine sour cream, 1\/3 cup milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento. blend well. in another bowl combine chicken and cheese, toss lightly. spoon half spinach mixture into casserole, sprinkle with half chicken mixture. repeat layers. beat egg whites to soft peak. set aside. combine flour, baking powder, 3\/4 cup milk, butter and egg yolks. beat at low speed until moistened, beat 4 minutes at high speed. fold in egg whites. pour over chicken. sprinkle with paprika. bake for 40 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"butter both sides of bread. place 3 slices in a 9x13 baking dish. layer with chicken, celery, mushrooms and onion; top with remaining 3 slices bread. combine cream, mayonaise and eggs in bowl; mix well. pour over top and chill covered in refrigerator overnight. spoon soup over top; sprinkle with cheese. bake at 350 for 30-45 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. in sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. pour one cup over broccoli. top with sliced chicken (turkey). pour remaining sauce over chicken. cover and cook on low for 4-6 hours . serve over rice if desired.","target":"preheat oven to 350 degrees. combine chicken, rice, soup, tomatoes and chilies, taco seasoning, milk, and 1\/2 of the cheese. pour into a lightly greased 9x9 inch baking dish. cover; bake for 30 minute. top casserole with the crushed chips and the remaining cheese. bake 5-10 min until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, stir together the butter and garlic. cut the potatoes into wedges and lay them out on a cookie sheet in a single layer. paint the potatoes with the butter and garlic mixture. add a dash of salt and pepper, then sprinkle the grated parmesan over top. bake at 425 deg until potatoes are tender, around 15-20 minutes. turn the potatoes over about half way through cooking, if you have any remaining butter\/garlic mixture, paint them again. serve hot, and enjoy.","target":"preheat oven to 350* melt butter in 9 x 13 inch pan. mix flour and parmesan cheese in large plastic bag. shake a few potato cubes in bag at a time and put into buttered pan. when done shaking all potatoes and placing them in the pan, bake for 1\/2 hour. with spatula turn potatoes over and bake another 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fill a large pot with water and bring the water to a boil over high heat. add potato chunks and cook until tender. drain and set aside. next, boil broccoli until very tender. transfer the broccoli to your food processor. add broth, cream cheese, garlic and parmesan. process until the broccoli is pureed and almost smooth. stir the broccoli puree into the mashed potato and blend well.","target":"preheat oven to 350* melt butter in 9 x 13 inch pan. mix flour and parmesan cheese in large plastic bag. shake a few potato cubes in bag at a time and put into buttered pan. when done shaking all potatoes and placing them in the pan, bake for 1\/2 hour. with spatula turn potatoes over and bake another 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 375. mix sugar, brown sugar and butter with electric mixer until fluffy. add in eggs and vanilla. stir in flour, baking soda and salt by hand so you don't overwork the dough. fold in chocolate chips. can also add nuts, m and ms, etc at this time if you want. bake 8-10 minutes or until light golden brown. cool 1 minute and remove to cooling rack.","target":"preheat oven to 300* combine cookie crumbs and butter; pat firmly on bottom of 9 inch spring-form pan. in large bowl, beat cream cheese until fluffy. add milk; beat until smooth. add eggs and vanilla. mix well. in small bowl toss together 1\/2 cup chips with flour to coat, stir into cheese mixture. pour into prepared pan. sprinkle remaining chips over top. bake 1 hour or until cake springs back when lightly touched. cool to room temperature; chill. remove side of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1\/2\" oil in frying pan. beat eggs. add milk till blended. then add flour, zucchini. carrots, onion, garlic powder and salt and pepper. drop by large spoonfuls in hot oil. brown on one side then turn to brown on second side. drain on paper towels. serve warm.","target":"preheat oven to 350* after grating zucchini, squeeze out as much liquid as possible with hands. combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. shape into patties and cover with fine bread crumbs. place on well greased cookie sheet and brush with melted butter. bake for 30-40 minutes or until golden brown. you can fry these patties in a skillet with butter, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties. heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper. serve with the lemon wedges, salad greens or baby spinach leaves and greek yoghurt or tzatziki. notes: 2\/3 cup (130g\/just over 4oz) raw brown rice is needed for this recipe.","target":"preheat oven to 350* after grating zucchini, squeeze out as much liquid as possible with hands. combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. shape into patties and cover with fine bread crumbs. place on well greased cookie sheet and brush with melted butter. bake for 30-40 minutes or until golden brown. you can fry these patties in a skillet with butter, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: defrost potatoes and place into a 3-quart casserole dish. combine butter, salt, pepper, onion, soup, sour cream and cheese. mix thoroughly. pour over potatoes. mix 1\/4 cup melted butter with corn flakes; sprinkle over top. cover and bake at 450°f for 45 minutes.","target":"mix first 8 ingredients and put in a 13x9x2-inch cake pan. make topping from next 2 ingredients. sprinkle over potatoe mixture. cover with foil. bake (covered) for 50 minutes at 350° till last 15 minutes. remove foil and brown for 15 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: defrost potatoes and place into a 3-quart casserole dish. combine butter, salt, pepper, onion, soup, sour cream and cheese. mix thoroughly. pour over potatoes. mix 1\/4 cup melted butter with corn flakes; sprinkle over top. cover and bake at 450°f for 45 minutes.","target":"in a large bowl, combine mashed potatoes, sour cream, cream cheese, dried chives and garlic powder. turn into a greased 2 quart casserole. combine bread crumbs with melted butter; sprinkle over potatoes. bake at 350 degrees fahrenheit for 50 to 60 minutes. top with cheddar cheese and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: defrost potatoes and place into a 3-quart casserole dish. combine butter, salt, pepper, onion, soup, sour cream and cheese. mix thoroughly. pour over potatoes. mix 1\/4 cup melted butter with corn flakes; sprinkle over top. cover and bake at 450°f for 45 minutes.","target":"mix all ingredients except potatoes and parmesan cheese. stir in potatoes. spread in ungreased baking dish, 13 x 9 x 2 inches, or 3 quart casserole. sprinkle with parmesan cheese if desired. cover and cook in 325 degree oven 1 hour. uncover and cook until potatoes are tender, about 30 minutes. sprinkle with paprika if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: defrost potatoes and place into a 3-quart casserole dish. combine butter, salt, pepper, onion, soup, sour cream and cheese. mix thoroughly. pour over potatoes. mix 1\/4 cup melted butter with corn flakes; sprinkle over top. cover and bake at 450°f for 45 minutes.","target":"prepare mashed potatoes according to box. beat cream cheese and sour cream and garlic powder. stir thismixture into mashed potatoes. put mixture into 9x13 baking dish and spread evenly. sprinkle with cheddar cheese. bake uncovered at 350 degrees for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: defrost potatoes and place into a 3-quart casserole dish. combine butter, salt, pepper, onion, soup, sour cream and cheese. mix thoroughly. pour over potatoes. mix 1\/4 cup melted butter with corn flakes; sprinkle over top. cover and bake at 450°f for 45 minutes.","target":"combine all ingredients in a baking dish. i typically use a casserole dish of sufficient size to hold all the ingredients. bake uncovered for 30 minutes at 350. note: my family generally puts shredded cheese on top of the potatoes before baking so that there is a nice layer of melted cheese on top of the potatoes. note: serving size\/amount is a guess. i know that a halved recipe more than sufficiently feeds 4 people with quite a few leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350° place nuts onto bottom of greased bundt pan. quarter biscuits; roll in cinnamon and sugar that has been mixed together. place in pan. melt margarine, brown sugar and water; boil 2 minutes and pour over biscuits. bake for 25 minutes.","target":"cut cheese into approximately 1\" cubes. cut each biscuit in half and roll into a ball. roll each ball out so it's round and large enough to wrap around the cheese cube. place a cheese cube in center of dough and wrap up tightly, making sure edges are tightly sealed. dip each stuffed dough ball into the melted butter, coating evenly. place each buttered ball into the loaf pan. you don't have to be neat with this. it will bake up into its own personality. bake at 400 degrees for approximately 20 minutes. cover with foil after 10 minutes to prevent the top from burning. let bread cool slightly, then flip out onto serving platter. serve with warm marinara, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour, salt, and pepper in a shallow dish. dredge chicken in flour mixture. place garlic in bottom of an electric slower cooker. arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. combine orange juice, wine, and honey; pour over chicken. cover with lid; cook on high heat for 1 hour. reduce heat setting to low; cook 7 hours. serve over rice. sprinkle with parsley.","target":"preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour, salt, and pepper in a shallow dish. dredge chicken in flour mixture. place garlic in bottom of an electric slower cooker. arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. combine orange juice, wine, and honey; pour over chicken. cover with lid; cook on high heat for 1 hour. reduce heat setting to low; cook 7 hours. serve over rice. sprinkle with parsley.","target":"in a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink. while chicken is cooking -- bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. if substituting a different pasta for the spaghetti, cook according to package directions. drain spaghetti and keep warm. when chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces. add salsa to the skillet, stir and heat through. stir in sour cream, and 1\/2 of the cheddar cheese. warm a minute longer on low heat. serve over cooked spaghetti, and sprinkle with remaining cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour, salt, and pepper in a shallow dish. dredge chicken in flour mixture. place garlic in bottom of an electric slower cooker. arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. combine orange juice, wine, and honey; pour over chicken. cover with lid; cook on high heat for 1 hour. reduce heat setting to low; cook 7 hours. serve over rice. sprinkle with parsley.","target":"combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. press out as much air as possible and seal bag. refrigerate from 3 hours to overnight. remove chicken from marinade and pat dry with paper towels. pour marinade into a small saucepan and bring to a boil. heat 1 tbsp olive oil in a skillet. add chicken legs and brown on all sides. pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear. stir cornstarch into cold water. drizzle into sauce a few drops at a time until sauce achieves desired consistency. serve alongside chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine flour, salt, and pepper in a shallow dish. dredge chicken in flour mixture. place garlic in bottom of an electric slower cooker. arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. combine orange juice, wine, and honey; pour over chicken. cover with lid; cook on high heat for 1 hour. reduce heat setting to low; cook 7 hours. serve over rice. sprinkle with parsley.","target":"mix chiles and hot pepper sauce into 3\/4 cup of sauce from yummy yammy bbq chicken and proceed with the original recipe preparation, brushing the sauce over the chicken and baking all of the recipe variations you choose to prepare at the same time. this is enough sauce to glaze. 1 pound, or 1\/4, of the chicken pieces. brush 1\/2 cup of sauce on the chicken during baking, and serve the remaining 1\/4 cup at the table for dipping. nutrition information per serving: calories 360; total fat 7g; saturated fat 2g; cholesterol 160mg; sodium 440mg; carbohydrate 22g; fiber 2g; protein 50g; vitamin a 20%dv*; vitamin c 20%dv; calcium 6%dv; iron 15%dv. *daily value."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shell the fava beans and boil in lightly salted water for about 6 minutes. cool the beans in cold water and remove outer skin on each bean (if you are using canned beans omit these first steps and go right to the next one). place fava beans in a well buttered heatproof dish (for vegan use a veggie oil spray to coat the dish). saute onion, garlic and tomato in the oil (add hot peppers if using) until just soft. pour over the beans and cover with foil. bake in 350f degrees oven for 15 minutes. remove foil, sprinkle with parmesan cheese. bake under broiler for a few min until cheese is golden. serve. you may wish to mix some bread crumbs with the parmesan or use buttered crumbs as a topping. do whatever appeals to your taste buds!","target":"cook green beans according to package directions. meanwhile, in a dutch oven, saute onion in butter until tender. remove from the heat; whisk in the flour, salt, paprika, worcestershire sauce and mustard until blended. gradually stir in milk. bring to a boil; cook and stir for 2 min or until thickened and bubbly. remove from the heat; stir in cheese. drain beans; gently fold into cheese sauce. transfer to a large serving bowl. toss bread crumbs and butter; sprinkle over beans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. unroll crescent rolls and place on large baking pan. press to seal seams. bake 12-15 minutes until light brown. cool completely. combine remaining ingredients except vegetables; mix well. spread cream cheese mixture evenly over top of crust. sprinkle chopped vegetables over top of crust. cover and refrigerate at least 30 minutes or up to one day ahead. cut into small squares before serving.","target":"turn on the oven to 400 degrees spread the cream cheese evenly on the bottom of an 8\"x8\" pan. smooth the pizza sauce over the cream cheese and top with the mozzarella. scatter the toppings over and slide it into the oven. bake for 25 minutes or until lightly golden. serve warm with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"preheat oven to 425 degrees f. spray cookie sheet with cooking spray. in a medium mixing bowl combine mushrooms, zucchini, peppers and onion. sprinkle with garlic powder and italian seasoning; mix well. unroll pizza daough onyo cookie sheet. roll dough into large square. cut into 4 equal squares. place 1 tbsp of cheese, 1 tbsp sauce and 1\/4 vegetable mixture on each square. fold dough into half over filling. press edges with fork to seal. brush with egg white and make 3 slits on top of each calzone. bake 12 to 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"add ingredients for dough to machine according to manufacturer\u2019s directions. select dough cycle. when dough cycle is complete, remove dough to floured surface. cover and let rest for 5 minutes. divide dough into 8 equal portions. on floured surface, roll each portion to 6\" circle. spread 1 tbsp sauce evenly over bottom half of each round leaving a 1\" border uncovered at edge. sprinkle remaining fillings over sauce, dividing evenly. fold dough over filling to make half-circles. pinch or crimp edges to seal; prick tops several times with fork or sharp knife. place on baking sheet, greased or sprinkled with cornmeal. bake at 400°f on center oven rack for 25-30 minutes. let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"divide thawed bread dough into four portions: roll each into a 6\" circle. spoon 1\/4 cup spaghetti sauce on half of each circle to within 1\/2\" of edges. sprinkle each with 1 tbsp of grated mozerella cheese. fold dough over the filling and press edges firmly to seal. brush with milk. combine grated parmesan cheese and italian seasoning: sprinkle over the calzones. place on a greased baking sheet. bake at 350 for 20 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"mix together the ricotta and mexican cheese and italian seasoning. roll out the crescent roll dough, then square off into eight pieces. dollop the cheese mixture into the middle and triangle over. close the edges with a fork and cook in a toaster oven for 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"unroll pizza crust; roll into a 12-inch square. cut into four 6 inch squares. sprinkle 2 t mozzarella cheese over half of each square to within 1\/2-inch of edges. top with eight slices pepperoni and 3 t cottage cheese. combine pepper and onion; place 1\/4 cup mixture on each square; top with 2 t cottage cheese. fold dough over filling; press edges with a fork to seal. transfer to a lightly greased baking sheet. bake at 400 degrees for 13-18 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"heat oven to 425 degrees f. in medium-size bowl combine ricotta and asiago cheeses, spinach, and salt and pepper, to taste; set aside. on lightly floured surface, unroll pizza crust. roll out to 14-inch square. using 3 1\/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture. place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal. brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated asiago cheese. place calzone on large, greased cookie sheet. bake 5 to 7 minutes, until puffed and golden; cool slightly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dough: dissolve yeast in 1 cup of warm water. mix sugar, oil, salt, and flour and then add to yeast and water. mix together until smooth. knead and cover for 30 min. in a separate bowl, mix mushrooms, green pepper, onion, ragu, italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. roll out dough in an approximate 10\" circle. place 1-2 cups of sauce mix in center of dough. add cheese to sauce in the calzones. fold over and crimp shut. place on greased cookie sheet. after 15 minutes cooking brush with melted butter. cook for a total of 25 minutes at 375 degrees or until golden brown cover with remaining sauce and cheese.","target":"preheat oven to 350°f mix spaghetti sauce mix, tomato paste, 1 can water, and oil in medium boewl. unroll crescent rolls; separate into 8 rectangles. press together perforations. spoon 1 tablespoons sauce on one haf of each recatangle. top weith sliced peperoni and shredded mozarella cheese. fold dough over cheese and press to seal edges. bake 10 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut leek in half and cut into 3 cm pieces. add leek to a pan of boiling water and boil until just tender, drain shell prawns leaving tails intact. cut along the centre back of prawns and remove vein, flatten prawns slightly heat oil in wok, add prawns and garlic stir fry for 2 mins. add sauce, sugar and peppercorns, stir fry until prawns are tender. serve the prawns over leek, pour over the liquid and sprinkle with coriander. serve with chili relish on the side.","target":"in a heated skillet melt butter, add pepper and stir quickly (10 seconds). add prawns, toss and cook for 1 minute. add garlic and rosemary, toss and cook 1 minute. add worcestershire sauce and lemon juice, cook 1 minute. add beer (or orange juice), cook until it bubbles. add a dab more butter if you wish and the parsley. serve immediately. do not over cook the prawns or they will be tough. just allow them to get pink and they will explode in your mouth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 3 tbs of butter and fry prawn until cooked. set aside. add in another 6 tbs of butter into the remaining ones; heat it up. stir in curry leaves until you can smell the lovely aroma, then add in garlic. pour in egg yolks into wok at a high point slowly but consistently and with your other hand stir the yolks vigorously so it'll be like fine strings. when done, add in back the cooked prawn into the yolk mixture, stir it for a bit. then ready to serve.","target":"in a heated skillet melt butter, add pepper and stir quickly (10 seconds). add prawns, toss and cook for 1 minute. add garlic and rosemary, toss and cook 1 minute. add worcestershire sauce and lemon juice, cook 1 minute. add beer (or orange juice), cook until it bubbles. add a dab more butter if you wish and the parsley. serve immediately. do not over cook the prawns or they will be tough. just allow them to get pink and they will explode in your mouth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all sauce ingredients and heat until mixture is smooth. mix cheese, chicken, and onion together. place a spoonful of sauce on each tortilla. add a spoonful of filling mixture. roll tortillas and place side by side in 9x13 baking dish. pour remaining sauce over enchiladas. bake at 350* for 30 minutes, or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken, 1 cup cheese and chopped tomatoes. completely, but lightly cover both sides of one tortilla with cooking spray like pam, then place the tortilla on a microwave-safe plate. completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool. fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan. heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed. pour over enchiladas. use remaining cheese to sprinkle over sauce. bake at 350 degrees for 40 minutes. cheese will be hot and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside. defrost spinach and squeeze out all moisture. in large bowl, mix cooked chicken, onion and spinach set aside. in another bowl combine all other ingredients except cheese to form liquid mixture. take 1\/2 cup of liquid mixture and pour a little on each open shell. spread chicken mixture on top of the liquid mixture on each shell. roll up all shells and place seam side down in a greased 9x13 pan. pour remaining liquid over all. cover tightly and bake at 350 for 30 minutes. uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan sauté onion in butter until tender. remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans. soften tortillas in the microwave. fill each tortilla with 1\/8th of the filling and roll up jelly roll style. place seam side down in an oiled 9x13-inch rectangle casserole dish. mix well, soup, milk, pecans and ortega's in a medium bowl. pour evenly over enchiladas. cover with foil and bake at 350°f for about 40 minutes. remove from oven and sprinkle with 1\/2 cup of jack cheese. return to oven uncovered for 5 or so minutes until the cheese is melted. top with minced cilantro, red peppers and tomatoes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix soup with sour cream and set aside. mix olives, green chiles, chicken and 1\/2 of the cheese. add 1\/3 soup and cream mixture. divide among 12 tortillas and roll up, place seam side down in a greased 9 x 13 baking pan (it will take 2). put rest of soup mixture on top;cover with remaining cheese. bake at 350 for 30 minutes or until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spread 1\/4 cup refried beans, down the middle of each tortilla. add 1\/4 cup of chicken, 1\/4 cup salsa, 1\/4 cup sour cream on each tortilla. roll eaach tortilla and place seam side down in baking dish side by side. cover with remaining salsa and cheese. cover and bake at 350 degrees for about 30 minutes or until warmed through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. drain water from cans of chicken. use a medium to large rectangular casserole dish. microwave 3 tortillas at a time inside 2 paper towels for 15 seconds. spoon small amount of chicken, cheese, salsa, sour cream, and chili powder on each tortilla. roll tortilla as tightly as possible without breaking. place in dish tightly next to each other. repeat the process using all tortillas in package. top tortillas with cheese, salsa, chili powder, and bake for 20 to 25 minutes. cover with remaining sour cream and serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375°f. in small bowl, stir soup and sour cream together. heat butter in saucepan over medium heat. add onion and chili powder, cook until onion is tender. stir in chicken, green chilies, and 3 tbs of soup mixture. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in 12x8 baking dish. spread remaining soup mixture over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350f degrees. heat oil in a small skillet to 350f. softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel. place one tortilla on a lightly greased baking sheet. sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions. top with another tortilla; pour 1\/3 cup enchilada sauce over stack. sprinkle with ¼ cup cheese. repeat process with remaining tortillas to make 3 additional stacks. bake at 350f for about 15 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and stir hamburger in skillet over medium heat until light brown. remove from heat. stir onion, cheese, parsley, salt and pepper, cover. heat remaining ingredients to boiling, stirring occasionally. reduced heat. simmer uncover 5 minutes. dip each tortilla into sauce to coat both sides. spoon about 1\/4 cup hamburger mixture onto each tortilla, roll tortilla around filling. arrange in ungreased oblong baking dish with seam side down. pour remaining sauce over enchiladas, and sprinkle with 1\/2 cup cheese. cook uncovered in 350 degrees oven, until bubbly, about 20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. brown chicken in pan. add the onion and garlic and sweat them. add oregano, basil, parsley, and chili powder. add salt and pepper if you wish. stir until well blended. set aside to cool for about 5 minutes. spoon a little filling into each tortilla and add half as much cheese to each; roll up and place into a baking pan. spread the rest of the cheese on the top. bake until cheese is bubbly and browns on the edges.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter until soft, add red pepper, cream cheese, 1\/2 cup jack and salt\/pepper. set aside. heat oil in pan and dip each tortilla each side for a few seconds until limp. spoon 1\/3 cup of the filling down the center and roll to enclose. set in sprayed 9x13 baking pan seam side down. (you can cover and refrigerate at this point-bring to room temp before baking) spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes. garnish with coriander and lime wedges.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut each tortilla into 6 pieces. saute onion in oil. add chilies, soup and half of the grated cheeses. cook slowly until cheese melts. line a buttered 1 1\/2 quart casserole with half the tortilla pieces. cover with half the chicken, then half the cheese sauce. repeat layers. top with the remaining grated cheeses. bake at 325 for 50-60 minutes. let stand for 10 minutes before serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven 350. grease 9 x 13 baking pan. combine sour cream, mexicorn and salsa. arrange tortillas to cover bottom of pan (3 to 4 tortillas). use 1\/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1\/2 of sour cream mixture and then lightly sprinkle with both types of cheese. cover layer with tortillas (3 to 4). use the remaining 1\/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese. top middle layer with tortillas (3- 4) and cover with remaining cheeses. cover with foil and bake at 350 for 25 minutes. remove foil and bake an additional 10 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes. roast the tomatoes and peel. roast the quarter of onion and garlic. put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth. warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt. soak each tortilla in the sauce and place on a plate. put a little chicken in each tortilla and roll. put more sauce on each tortilla, and top with chopped onion and shredded cheese. if you wish you can add cream and reheat in the oven. serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees f. stir 1 cup sour cream into salsa. dip each tortilla into sauce to coat both sides. spoon 1\/4 cup of the chicken or beans onto each tortilla; roll up. place seam sides down in ungreased rectangular baking dish. pour remaining sauce over enchiladas. sprinkle with cheese. bake uncovered about 15 minutes or until cheese is melted. serve with sour cream if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray bottom of crock pot with pam. pour 1\/2 can of enchilada sauce on bottom. place a layer of tortillas on bottom. in a small mixing bowl, mix chicken and soup. spread half chicken mix on top of tortillas. sprinkle with 1\/2 cup cheese. repeat layers. top with remaining tortillas, enchilada sauce and cheese. cover and cook on low for 3 to 4 hours.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blend all sauce ingredients together in a blender. for the filling, mix chicken, cheese and 1 reserved cup of sauce. coat the bottom of a 9x13\" pan with some of the sauce. fill flour tortillas with the chicken mixture, roll and line up in your pan. cover with remaining sauce and extra jack cheese. bake at 375 degrees for approx. 20 minutes or until sauce is bubbly and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken, then cool and shred. set aside. combine enchilada sauce, cream of chicken soup, and one cup each monterey jack and cheddar. bring to a boil. add chicken. spoon chicken mixture into tortillas and roll. put into a 9x13 inch pan. pour remaining sauce over top of tortillas and top with 1 cup monterey jack and 1 cup cheddar. garnish with green onions and olives. bake at 350 f for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken, green pepper, cream cheese and 1\/2 cup salsa on low heat until cheese is melted. spoon evenly down center of each tortilla. place, seam side down, in lightly greased baking dish. stir velveeta and milk in saucepan on low heat until smooth. pour over tortillas. cover with foil. bake at 350* for 20 minutes; pour remaining salsa on top.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f. bring soup, milk, scallions and pepper to boil. remove from heat. add green chilies and sour cream and set aside. in a 9x13 pan, spray lightly with fat free oil (like pam), pour enough of the soup mixture into the pan to cover the bottom. set remaining soup mixture aside. take one tortilla, spread chicken and a small amount of cheese down the middle. roll and place into pan. repeat until tortillas are gone. pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top. bake uncovered for 30 minutes at 350°f.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. in bowl, stir soups and sour cream until smooth. set aside. in a pan, melt butter. saute onion and chili powder until onion is tender. stir in chicken, chilies, 3\/4 of both cheeses, and soup mixture. remove from heat. add cooked pasta until your desired coating. (we prefer penne). mix well. spread in casserole dish. top with remaining cheese. bake until heated through. note: you can freeze any remaining mixture without the pasta for a later use.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray. boil chicken with the bouillon, garlic salt, salt and pepper. when done, remove to separate bowl and bone and shred into strips. add 1 can of cream of chicken soup, 1\/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth. dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan. when all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas. top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl combine, chicken soup, diced green chiles, shredded cheese, cooked chicken meat. set aside. lightly fry all the corn tortillas. in a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives. bake at 375 for 40 minutes or till lightly brown on top.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325. cut tortillas into 1 inch strips and set aside. shred chicken and mix with soup, water, green chilies and onion. line bottom of a 9x13 baking dish with 1\/2 the tortilla strips. spread half the chicken\/soup mixture over the top. sprinkle with half od the cheeses. layer remaining strips and chicken mixture then top with cheese. bake uncovered for 1 hour. garnish with sliced green onion and tomato.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. spray a 9- x 13-inch baking dish with vegetable oil cooking spray. in a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno. place 1 tablespoon cheese and 1\/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish. in a medium bowl, combine sour cream and chicken broth. pour over enchiladas and top with remaining cheese. bake uncovered 15-20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. fry onion, and green pepper in margarine over medium heat for approx. 2 minutes. stir in chicken, 1\/4 cup salsa, cream cheese and spices. cook until thoroughly heated. stir in 1 cup cheddar cheese. spoon approx. 1\/3 cup of mixture into centre of each tortilla and roll up. place, seam side down in 12 x 8 baking dish. top with remaining salsa and cheese. bake for 20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chicken, green chiles and green chile salsa and mix well. mix salt and heavy cream in a medium-sized bowl. heat about 1\/2 inch oil in a small skillet. dip each tortilla into hot oil for about 5 seconds, just to soften. drain on paper towels. dip each fried tortilla into bowl containing cream and salt, coating each side. fill each tortilla with chicken mixture. roll and place in ungreased flat baking dish. pour remaining cream over enchiladas and sprinkle with cheese. bake uncovered at 350 degrees for 20 to 25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut cooked chicken into 12 strips and sprinkle with salt to taste. set aside. in large skillet, sauté onions and garlic in butter till soft. add tomatoes, sauce, chilies, sugar, cumin, salt, oregano, and basil. add chicken. simmer 20 minutes. remove chicken. dip each tortilla in sauce. place one strip of chicken on each tortilla and add 2 t. cheese. roll and place in 9 x 13 baking dish with seam side down. add sour cream to remaining sauce and pour over enchiladas. sprinkle top with remaining cheese. bake at 350 for 40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large pot, place oil, chicken base, onion and spices. sauté until onions are soft and clear, about 5 minutes. in another container, combine masa harina with 1 quart water. stir until all lumps dissolve. add to sautéed onions and bring to boil. once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. this will eliminate any raw taste from masa harina. add remaining 3 quarts water to pot. add tomatoes; let mixture return to boil stirring occasionally. add cheese to soup. cook stirring occasionally, until cheese melts. add chicken; heat through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray large skillet with pam. cut up chicken into cubes and place in skillet. place chicken in skillet and sprinkle the chicken taco seasoning over the chicken. (season to taste i usually use 1\/2 the envelope) cook throughly. take chicken out of skillet and place in large bowl. mix the soup, sour cream, and taco sauce together. add to the chicken. add 1 c of cheese to chicken mixture. take about 1\/4 cup of mixture and spread in the bottom of 13 x 9 pan. take tortilla and fill with the chicken mixture. place in pan and repeat until all the chicken mixture is used. cover with 1 cup of cheese. bake at 350 until cheese is browned.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large pot; onion, garlic, and bell peppers in oil. add chicken, soup, tomato sauce, water, spices, and corn. bring to a boil. cover and simmer 45 minutes, stirring occasionally. crush tortilla chips into each bowl. ladle soup over the top. sprinkle with cheese.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together soup, green chilies, sour cream and 1 1\/2 cups of cheese. put 1\/3rd of this mixture in separate bowl. add chicken to remaining 2\/3rds. place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan. top with remaining soup mixture and sprinkle with remaining cheese. bake, uncovered, at 350 for 20, 25 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. transfer the chicken mixture to a medium baking dish. bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown. ***note***i season the chicken with my favorite spices prior to grilling. fajita seasoning or montreal seasoning work well. the purchased grilled chicken would save a step, also. i have added more or less jalapeno depending on the tastes of those i will be serving it to.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute chicken breasts in half a stick of butter, 1 tsp cumin and 1 tsp of chili powder. when cooked, let cool and chop into small pieces. combine flour and rest of butter. cook over medium heat for 2 minutes. stir in chicken btoth and half and half. add rest of cumin and chili powder. turn up heat and stir until thick and bubbly. remove from heat and add sour cream. assemble enchiladas: place some chicken, chopped onion and 1 tbsp or more of picante sauce in tortilla and roll up. top with sauce and sprinkle with cheese. bake uncovered at 350 for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: on low heat, stir chicken, bell peppers, cream cheese and 1\/2 cup of salsa in saucepan until cream cheese is melted. spoon 1\/3 cup chicken mixture all down the center of each tortillas; roll up. place seam-side down in lightly greased baking dish. stir on low heat cheese spread and 1\/4 cup milk until smooth. pour sauce over the tortillas and cover with foil. bake for 20 min at 350°f or until thoroughly heated. pour the remaining salsa over tortillas. note: use 12x8-inch baking dish.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken, chop, and set aside cook garlic, peppers, celery, and onion, put in large bowl with chicken. in seperate bowl mix soup, salsa, milk, olives to create sauce add two thirds of this sauce and all sour cream to veggie and chicken mixture and add two thirds of the cheese. place a couple spoonfuls of mixture into tortillas and roll up. place in greased baking dish cover with remaining sauce and cheese. cook for 20-30 minutes on 350.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat a large skillet with cooking spray and saute onions until soft. meanwhile, mix chicken, 1\/2 c. cheddar, picante sauce and cream cheese. addto onions and cook over low heat until cheese begins to melt. spoon about 1\/3 cup filling on each tortilla ands roll up. place enchiladas (seam side down) in a 9x13 baking dish. drizzle with taco sauce and remaining cheese. *note:i flash freeze them and bag at this point in family size portions. if you are going ahead and eating now cover and bake at 350f 15 minutes. if you are pulling from the freezer, thaw in the refrigerator then bake.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. grease 13x9x2 inch baking dish. heat oil in large skillet saute onion, stirring occasionally, until tender. remove from heat. stir in chicken, chiles and seasoning mix layer half of tortillas in prepared baking dish. top with chicken mixture, beans and 1 cup cheese layer with remaining tortillas. top with salsa and remaining cheese bake for 30 to 35 minutes or until heated through and cheese is melted","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onion in small amount of butter. when transparent, add chicken pieces and can of green chilies. mix well and add cream cheese. cook over low heat until cream cheese melts. put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese pour the whipping cream over the top and then put the last cup of grated cheese over that. bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet brown onion in butter. combine sour cream, cream of chicken soup, chicken broth,onions. place half the mixture in another bowl; adding the chicken. preheat oven to 350°f. divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish. pour remaining sauce over enchiladas and top with grated cheddar cheese. bake for 30 minutes; remove from oven and serve hot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease 9x13 baking pan. warm cream of chicken soup, sour cream and green chilies in sauce pan or microwave until warm. spray frying pan with non stick spray and cook each tortilla until warm (30 seconds to 1 minute). add about 3 tablespoons of the chicken and 2 tablespoons of sauce to each tortilla. roll up and place seam side down in baking pan. spread remaining sauce over top of enchiladas and sprinkle with cheese. bake@ 350 for 30 minutes or until cheese is melted and sauce is bubbling. 10 servings.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly grease a large baking dish. in a saucepan, melt the butter and add the garlic powder. stir in the mushroom soup and sour cream. reserve 3\/4 of this sauce and set aside. to the remaining 1\/4 of the sauce in the saucepan add the chicken and 1\/2 cup of the cheese. fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish. in a bowl combine the reserved 3\/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1\/2 cup of shredded cheddar cheese. bake in 350° oven for 30 to 35 minutes, or until cheese is bubbly. note: can use chopped green onions and a 1 (4oz.) can of green chilies as well.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first six ingredients in skillet. warm over low heat until cream cheese is melted, stirring occasionally. stir in 1\/2 cup of the shredded cheese and melt. spoon small amount (about 1\/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches. baking dish. spoon remaining picante sauce over enchiladas, cover with remaining cheese. bake at 350°f for about 15 minutes or until heated through. garnish with lettuce, radishes, and olives if desired. enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: set oven to 350 degrees f. grease a 13 x 9\" baking dish. in a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside. heat a skillet to medium-high heat with 2 tbsp oil. add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear. divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas. top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish. sprinkle with the grated cheese. cover with foil; bake for 25-30 minutes, or until hot and bubbly. remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine sauce mix, tomato paste and hot water; whisk together and set aside. brown beef; salt and pepper to taste. drain. stir in 1\/2 of sauce mix and 1\/2 of cheeses with ground beef. spoon beef mixture, evenly divided, into each of the tortillas and roll up. place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray. cover with remaining sauce and cheese. bake at 350 degrees for 25-30 minutes. garnish with lettuce, sour cream or guacamole if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sautee 1\/4 onions and garlic in oil. add the water, bay leaf, chicken, 1 tomatoe, salt and pepper. bring to boil. take out chicken to cool and shred. add dried chiles to boiling mixture until soft. place chiles (without seeds), garlic, onion, 1\/4 cup broth and tomatoe in blender until smooth. return mixture to broth and add flour until desired thickness. mix some sauce in with the chicken. soak each tortilla in sauce before placing chicken, cheese and olives in each and then rolling it. before baking at 350 degrees throw some sauce then cheese and olives on top of them.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: butter 13 x 9 glass baking dish; mix 1 3\/4 cups sour cream, chilies, green onions, 1\/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste. spoon generous 1\/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish. preheat oven to 350f; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1\/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heatr oven to 350°f. spray 13x9 baking dish with cooking spray. in medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. place 1\/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. spoon remaining mixture onto top of the tortillas and cover pan with foil. bake 30 to 35 minutes. remove from oven and top with the reserved cup of cheese. bake 5 minutes longer, or until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chicken, sour cream, chicken soup, chilies and onions. spoon 2 t. onto each tortilla. top with a spoonful of each cheese and roll up. place seam side down in a large casserole pan. top with extra chicken mixture and extra cheese. cover with foil and bake 30 minutes at 250. uncover and cook 10 more minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a 4-5 quart slow cooker with nonstick cooking spray. mix all ingredients except sour cream, cilantro and baked chips. cover and cook on low 7-8 hours. stir mixture to break up chicken. garnish each serving with sour cream, cilantro, and chips as desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. in a large bowl, mix together the cream cheese and sour cream until it is smooth. stir in cumin, salt and pepper. add the chicken, 1 cup monterey jack cheese and the cheddar cheese. dip the tortillas in the enchilada sauce to lightly coat. place some of the mixture in the center of the tortillas; roll. place the tortillas seam side down in a lightly greased 13x9 pan. cover with the remaining sauce. bake for 25 minutes. sprinkle the remaining cheese and bake for 3 more minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir together first 5 ingredients. spoon chicken mixture evenly down center of each tortilla, and roll up. arrange, seam side down in a lightly greased 13x9 baking dish. coat tortillas with cooking spray. bake at 350º for 35 to 40 minutes or until golden brown. stir together 8-ounce container soure cream and salsa. spoon over hot enchiladas. sprinkle with toppings such as chopped tomatoes, green onions, black olives, chopped cilantro.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a skillet cook 1\/4 cup pecans and onions in butter until the onions are tender and the pecans are lightly toasted. remove from heat. in a bowl combine cream cheese, 1 tbs milk, salt and cumin. add the nut mixture and chicken and stir until combined. spoon about 1\/3 cup chicken mixture onto each tortilla near one edge and roll up. place filled tortillas, seam down, in a greased 12x7 1\/2x2 inch baking dish. in a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. pour the soup mixture evenly over tortillas in dish. cover with foil and bake in a 350f oven for about 35 minutes or until well heated. remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans. return to oven for 4-5 minutes or until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f. cook and stir onion in butter in a large skillet until tender. stir in chicken, 1\/4 cup picante sauce, cream cheese and taco seasoning cook until thoroughly heated. stir in 1 cup of shredded cheese. spoon about 1\/3 cup chicken mixture in the center of each tortilla; roll up and place seam side down in baking dish. top with remaining picante sauce and cheese. bake 15 minutes till cheese is melted and heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f place pie crust in 9- or 9 1\/2-inch glass deep-dish pie pan as directed on box for one-crust filled pie. in medium bowl, beat eggs with wire whisk until blended. beat in half-and-half. stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. pour into crust-lined pan. sprinkle pepper over top of filling. bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. let stand 10 minutes before serving. cut into wedges. serve with sour cream and\/or salsa.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. grease 13x9 baking dish. cook noodles as directed on package and drain. mix enchilada sauce, chilies and tomato. mix chicken, monterey jack cheese, onions and 1 cup sour cream. spread about 1\/2 cup sauce mixture into baking dish. spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1\/4 cup of chicken mixture. roll up each noodle; place seam side down on sauce in dish. spoon about 1 cup sauce over bundles. sprinkle with the cheddar cheese. cover and bake 40 to 45 minutes or until hot in center. heat remaining sauce in saucepan; spoon over bundles. serve with additional sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f. mix cream cheese, milk, cumin and salt until smooth. mix in chilies and chicken or turkey. put two corn tortillas between sheets of paper towel. microwave 30 seconds to soften. place 1\/8 of chicken mixture on each tortilla. roll up and place in greased casserole dish. repeat with remaining tortillas. pour sauce over enchiladas. cover pan with foil and heat for 20 minutes. remove foil and sprinkle with cheese. heat 5 minutes or until cheese melts.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f combine chicken and soup; spoon evenly down centers of tortillas. roll up. place, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese. cover with aluminum foil. bake 30 to 35 min or until cheese is melted and enchiladas are heated through, removing the foil after 20 minute.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. in a skillet saute your onion,garlic,green chilies in olive oil until softened. add your seasonings. cook 1 minute on low\/medium. stir in cream cheese, lemon juice, spices and soup. stir in your shredded chicken or turkey, heat through, turn off heat; set aside. grease a 9x13-inch casserole. layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. repeat until layers are finished, or you run out of room. bake at 350°f for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter until tender but not brown. stir in chicken, 1\/2 cup salsa, cream cheese, and cumin; heat through. remove from heat; stir in 1 cup shredded cheese. heat about 1\/2 inch oil in skillet until hot. quickly fry each tortilla in oil to soften; drain on paper towels. spoon 1\/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese. spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan. place enchiladas in pan and spoon salsa over top. sprinkle with remaining cheese. bake at 350 for 15-20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. cover and simmer for 45 minutes or until tender. cool and drain. shred chicken and mix with chopped onion parmesan cheese and monterey jack and set aside. in a blender combine the green chilies, tomatillos, cilantro, cream and egg. blend. preheat oven to 350°f heat oil in fry pan and cook tortillas one at a time. place chicken on top of a tortilla, pressing to make it compact. roll tightly and place seam side down in baking dish. pour the chili cream mixture over each one and top with cheddar. bake for 20 minutes. to serve top with sour cream,guacamole and shredded lettuce and onion.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. in a bowl, mix the chicken, beans, chiles and 1\/2 can of enchilada sauce. spoon a dollop of this mixture in the center 1\/3rd of a tortilla, roll up and place seam side down in greased\/pam'd rectangle casserole dish. repeat until your pan is full of rolled up enchiladas, or you run out of filling. pour the remaining enchilada sauce over the enchiladas. sprinkle with cheese, if you want. bake for 20 minutes and serve hot. makes 6-8 enchiladas, depending how much you stuff them. great when eaten with cold sour cream!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt butter in a large skillet over medium heat. add onion and garlic; saute until cooked well and golden brown. add chiles; saute 1 minute. stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. roll up tortillas; place, seam side down, in a lightly greased 13x9 baking dish. pour green enchilada sauce over all and sprinkle with jack cheese; spread with sour cream. bake at 350 degrees for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine both soups and sour cream. blend well. divide in half and set half aside. add chopped chicken to one of the halves of soup mixture. heat oven to 375°f. lightly heat tortillas in moisten tea towel in microwave for ease of rolling. on each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole. repeat with all tortillas, placing close together. spread \u201Cset aside\u201D soup-sour cream mixture over all and top with remaining cheese. cover with foil and bake for about 45 minutes. uncover and bake for about 15 minutes until top is lightly golden. sprinkle with sliced olives or chopped tomato and avocado, if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. mix chicken, soup, 1\/2 cup of the sour cream, 1 cup of the cheese, and 3 tablespoons of the cilantro until well blended. spoon about 1\/4 cup of the chicken mixture down center of each tortilla; roll up. place tortillas, seam sides down, in greased 13x9\" baking dish. top with salsa and remaining cheese. bake 25 minutes. sprinkle with remaining 1 tablespoons cilantro; top with remaining 1\/2 cup sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f (175 degrees c). place chicken breast halves on a medium baking sheet and sprinkle with taco seasoning. bake in the preheated oven 20 minutes, or until no longer pink. remove from heat, cool and shred. place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, cheddar cheese, green chile peppers and jalapeno pepper. transfer the chicken mixture to a medium baking dish. bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. serve with tortilla chips. *this can be kept warm in a crockpot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken and shred it. layer 3 to 4 flour tortillas on the bottom of baking dish. then layer the chicken on top. then spoon the enchilada sauce over the chicken. then do a layer of the corn and onion. end with a layer of tortillas and enchilada sauce over top of that. bake at 350 until hot and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325°f. in a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa. mix ingredients together until everything is very well blended. add about 1\/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish. cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through. serve with sour cream and salsa!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray skillet with non stick cooking spray and sauté onion until tender; remove from heat. add soup, tomato, sour cream and 3\/4 cup of each cheese and mix well. place 3 tbs on each tortilla, top with chicken. roll tight and place in a pam sprayed 9x 13 pan. top with remaining soup mixture. sprinkle with remaining cheeses. bake uncovered at 35o for 20-25 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. mix chicken, green pepper, cream cheese and 1\/4 cup of the salsa in medium saucepan; simmer until cream cheese is melted, stir occasionally. spoon 1\/3 cup of the chicken mixture down the center of each tortilla; roll up. place the seam side down in lightly greased baking dish. place velveeta and milk in small saucepan. simmer until velveeta is completely melted stir frequently. then pour over enchiladas and cover with foil. note: if you're using shredded cheese just sprinkle over enchiladas and cover with foil. bake 20 minutes or until heated through. once done baking top with remaining salsa (and sour cream).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken breast for 45 minutes to an hour. saute garlic and onions in butter. add flour and brown to form a light brown roux. add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn and rotel tomatoes. season with seasoned salt and paprika. more or less may be added to suit your tastebuds. cook for 30 minutes, stirring frequently. top with shredded cheese, avocados, and tortilla chips.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onion in olive oil until tender; add chicken, 1\/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat. divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13\" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese. bake at 350°f for 15-20 minutes until cheese is melted and enchiladas are heated through. note: two cups diced cooked chicken is equal to about one pound uncooked meat.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in oil. add chicken, tomato sauce, tomatoes, taco seasoning and garlic powder and blend well. bring to a boil; reduce heat and simmer for 15 minutes uncovered. in 13x9x2 inch glass dish, place 4 tortillas, followed by 1\/3 of chicken mixture and spread evenly. sprinkle 1\/3 of olives and 1\/3 of cheese. repeat with layers until you have a topping of cheese. bake at 350-f for 30-40 mins until heated through and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f mix chicken, soup, green pepper, 1\/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended. spoon about 1\/4 cup of the chicken mixture down center of each tortilla; roll up. place, seam sides down, in greased 13x9-inch baking dish. top with the salsa and remaining cheese. bake 25 minute sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1\/2 cup sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven the 350*. in a large bowl, stir together cream cheese and sour cream until smooth. stir in salt, cumin and pepper. stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions. pour 1\/2 of the enchilada sauce on the bottom of a greased pan. place 1\/3 cup of chicken mixture in a tortilla and roll. place seam side down. cover with the remaining enchilada sauce. bake for 25 minutes. sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. garnish with sour cream and guacamole.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken. shred chicken using two forks. in a 9x13 pan layer doritos, chicken, and cheese. do this twice. finally, sprinkle doritos on top. in a separate bowl, mix soup, broth, enchilada sauce, and olives. pour over casserole. sprinkle remaining cheese on top. bake at 350 until crisp, bubbly, and cheese is melted (approx. 15 minutes).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil 3-4 chicken breats (bone-in), cool and dice or shred, or. use canned chicken. using a large mixing bowl, combine next 8 ingredients mixing well, fold in chicken. salt is not needed due to chips and soups. add white corn torilla chips and mix coating the chips. lightly grease a 13x9 casserole dish. fold chicken mixture into dish and even out. sprinkle with cheese. bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted. let sit 5 minutes before serving. cut smaller portions as the casserole is thick. serve with a green salad or spanish rice and pinto beans. use the leftover rotel for the rice or freeze for another recipe.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350. spray 13x9-inch (3 quart) glass baking dish with nonstick cooking spray. in medium bowl, combine chicken, monterey jack cheese, roasted peppers, chiles and sour cream; mix well. spread about 2 teaspoons enchilada sauce on each tortilla. top each with 1\/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in sprayed baking dish. top enchiladas with any remaining enchilada sauce. sprinkle with cheddar cheese. spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. bake 45 to 60 minutes or until thoroughly heated. if desired, remove foil during last 5 minutes of baking time. if desired, serve with lettuce, tomato, avocado and additional sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir together first five ingredients. spoon chicken mixture evenly over each torilla and roll up. arrange in a lightly greased 13x9 inch baking dish. coat tortillas with vegetable cooking spray. bake at 350 degrees for 35 to 40 minutes or until golden brown. stir together sour cream and taco sauce. spoon over hot enchililadas, and sprinkle with toppings.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken in nonstick skillet until browned and done, stirring often. add chicken soup and 1\/2 cup salsa. heat through. spoon about 1\/3 cup chicken mixture down center of each tortilla. roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish. mix cheese soup and remaining salsa and pour over enchiladas. cover. microwave on high 5 minute or until hot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 7 ingredients in a skillet over medium heat for 15 minutes. remove from heat and mix in sour cream. fill each tortilla with 1\/4 c meat mixture and roll up tightly. place tortillas in a 13 x 9 pan coated with cooking spray. cover pan with foil and bake at 350 degrees for 15 minutes. meanwhile, make sauce by combining last five ingredients in a sauce pan. place over low heat until bubbly, stir frequently. remove foil from pan and top with sauce. bake additional 10-15 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large microwave safe bowl, combine first 8 ingredients. microwave uncovered on high 4-5 minutes. stir. microwave an additional 3-4 minutes or until heated through. if desired, sprinkle hot dip with chopped green onion. serve with tortilla chips, or torn pieces of crusty bread.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken pieces in a skillet until done. mix soups and 1\/2 the jar of enchilada sauce in a bowl. pour about 1\/3 of the mixture into the chicken and mix well. fill each tortilla with chicken mixture and some shredded cheese. roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan. pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. top with the rest of the shredded cheese. cover with foil and bake at 325 degrees f for 35 to 40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. coat an 8-inch by 8-inch baking dish with nonstick cooking spray. warm tortillas according to instructions on package. combine shredded chicken with black beans and sweet corn. mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. blend well.divide chicken mixture among the tortillas. carefully roll tortillas and place them seam down in the baking dish. spoon remaining salsa mixture over the tortillas. sprinkle cheese on top. cover with foil and bake for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. cook chicken and onion in oil over medium heat in skillet, add cream cheese. in a separate bowl, melt velveeta in microwave and stir in milk. put chicken mixture in each tortilla and roll up, placing seam-side down in 9x13 pan. pour velveeta mixture over wraps. garnish with salsa and olives. bake at 350 for 20-30 minutes until cheese is bubbly. serves well with sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spoon 1\/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish. in a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. stir in the chicken, beans and chilies. place about 6 tablespoons of chicken mixture down the center of each tortilla. roll up and place seam side down over sauce. top with remaining enchilada sauce; sprinkle with cheese. cover and bake at 350° for 25-30 minutes or until heated through. serve with lettuce, tomato, sour cream and olives if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. spray large non-stick skillet with cooking spray. add onion, cook over medium heat for 4-5 minutes or until tender. add chicken, 1\/2 cup cheese, 3\/4 cup salsa and cream cheese. heat and stir for 2-3 minutes or until cheese is melted. spooon 1\/3 cup chicken mixture down center of each tortilla. roll up. place in 13 x 9 inch baking dish. drizzle with remaining 1 1\/4 cups of salsa. sprinkle with remaining cheese. cover and bake for 15 minutes or until heated through and cheese on top is melted. enjoy! tip: use rotisserie chicken to speed up process.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix 1 cup of sour cream, chicken, 1\/2 cup cheese (mixed), 1\/4 cup salsa and spices. spoon about 1\/4 cup of mixture down center of each tortilla and roll up. place seam side down in 13 x 9 baking pan. top with remaining salsa. bake @ 350 for 15 minutes. sprinkle with remaining cheese. bake 5 minutes or until cheese is melted. top with shredded lettuce and tomato and olives. serve with the rest of the sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir chicken, bell pepper, cream cheese, and 1\/2 cup salsa in saucepan on low heat until cream cheese is melted. spoon 1\/3 cup chicken mixture down center of each tortilla; roll up. place seam side down in a lightly gresed 12x8 inch baking dish. stir velveeta ( i use aldi brand)and 1\/4 cup milk in saucepan on low heat until cheese is melted. pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray. bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over the top. i serve with sour cream, extra salsa, and tortilla chips. the prep time is an estimate; if you keep precooked, chopped chicken on hand the prep time is next to nothing.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cover and bake seasoned chicken breasts in butter until done (approximately 30 minutes. shred when cooled. saute garlic and onion in 2 tb butter. add tomato sauce and all seasonings and bring to a boil. reduce heat, cover, and simmer 25 minutes. remove from heat. put a thin layer of sauce on bottom of 9 x 13 pan. dip each tortilla in sauce; put approximately 2 tb chicken and 2 tb cheese in each tortilla. roll and place seamside down in pan. add sour cream to remaining sauce and mix well. cover enchiladas with sauce and top with remaining cheese. bake covered for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large bowl, mix the soup, sour cream, salsa and chili powder. mix 1 cup of the above mixture with the chicken and 1 cup cheese in another bowl. spread a generous amount of chicken mixture down the center of each of the tortillas. roll up each tortilla and place seam-side down in a 9x13\" baking dish. pour remaining sauce over the enchiladas. top with 1\/2 cup cheese. bake at 350f for 30 minutes. sprinkle the tomato and green onions over the top of hot enchiladas and serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot, poach chicken breasts in 1½ quarts water. when the chicken is cooked, remove from the water. skim the solids from water and reserve. when the chicken is cool enough to handle, shred and set aside. while the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear. in another container, mix the masa harina with the remaining water and stir until the lumps dissolve. add to sautéed onions and bring to a boil. cook an additional 2-3 minutes, stirring constantly. add reserved water to the pot and add tomatoes. return to a boil, stirring occasionally. add cheese and stir until it melts, then stir in shredded chicken. if desired, garnish with shredded cheddar and tortilla chips.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shred cooked chicken and set aside. sauté onions and garlic. add soup, sour cream and rotel; stir well. add cheese; stir well. let the entire mixture simmer for a few minutes - until cheese has melted. add shredded chicken; stir. place about 2 tbsp filling (or what you like) in the center of each tortilla and roll. place seam down in pan. in microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas. ( you may not use all of it). note: if you can't find the cheese sauce - save 1\/4 cup of filling and add just enough milk to make it slightly soupy. spoon it over the tortillas instead. bake at 350°f for 30 minutes. add extra cheese if you want when they come out of the oven.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. boil chicken in water until tender. cut into bitesize pieces. in a saucepan heat soup, sour cream, onion and chilies until hot. soften tortillas in chicken broth, top each with chicken pieces and 2 t soup mixture; roll up and place in casserole dish. do all tortillas. pour remaining soup mixture over all, top with cheese. bake 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine chicken, 1 can soup, sour cream, chilies, onion and 1 1\/2 cups cheese. fill tortillas with 1\/3 to 1\/2 cup chicken mixture. roll filled tortillas and place seam side down in a greased 9 by 13 inch pan. combine remaining soup with milk and spread over tortilla rolls. sprinkle remaining cheese over top. cover and bake 25 minutes. uncover and bake 5-10 minutes more, or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. mix chicken, chilies and salsa in a small bowl. mix the salt and cream in a large shallow dish. heat the oil in a frying pan over med-high heat. fry the tortillas one at a time for a few seconds til they start to blister and turn soft. immediately dip each one in the cream mixture. put a large dollop of the chicken mixture on each tortilla and roll it up. place in an ungreased baking pan; flap side down. pour remaining cream over roll enchiladas; sprinkle cheese over top. bake uncovered for 20 minutes, or till heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add a small amount of water to the bottom of your crock pot, then add the chicken breasts, italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. the chicken should be tender enough to shred. take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside. in the crock pot pour enchilada sauce. then rip the tortillas into strips and set in the sauce. layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top. let this cook for an hour or two and serve. great with sour cream on top.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet, brown chicken. add 1\/2 cup each of the salsa and cheese, and mix well. spread 1\/2 cup of remaining salsa onto bottom of 9x13\" baking dish. spoon 1\/4 cup of the meat mixture down the centre of each tortilla. roll tortillas and place, seam sides down, in baking dish. top with remaining salsa and cheese. bake in preheated 350f oven for 20 mins or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat cooking oil in pan. add chicken onion and garlic. heat until no pink remains in meat. remove from heat. stir next 7 ingreadients together well in bowl. add chicken mixture. in casserole type pan, lay out tortillas and fill center with chicken mixture. sprinkle 2 tbps cheese on each tortilla. roll tortilla lightly around filling and arrange in pan. bake uncovored at 350f for 15 minutes. topping: spread sour cream on top and sprinkle cheese. return to over for 5 minutes. remove. if desired, top with lettuce, onions and tomatoes. bon appétit!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: enchilada cheese sauce: combine all ingredients for cheese sauce in sauce pan. heat on low heat till cheese is fully melted and sauce is smooth. chicken enchilada: saute red onions, bell pepper, pimento, and green chilies. add black beans, fajita chicken, and enchilada cheese sauce. bring to boil. pour all ingredients over cooked pasta. garnish with cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. combine chicken, green chilies, green salsa and onion. place bouillon cubes, salt and cream in a saucepan and heat until bouillon is dissolved, but do not boil. heat oil in skillet and dip each tortilla into oil for about 5 seconds, just to soften. drain on paper towels. then dip each tortilla into saucepan with cream, coating each side. fill each tortilla with chicken mixture. roll and place seam side down in a baking dish. pour remaining cream over enchiladas and sprinkle with cheese. bake uncovered at 350°f for 30 to 35 minutes. serve with sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees f. cut the chicken into bite sized pieces and cook until no longer pink. drain and set aside. in a separate pan, melt the butter. add the garlic and cook until soft (1-2 minutes). add the soup, tomatoes, and chiles and cook until heated through. set aside ¾ of the sauce mixture. to the remaining ¼ of the sauce, add the cooked chicken and ½ cup of the shredded cheddar cheese. stir until cheese is melted. place the chicken mixture on each of the six tortillas. roll the tortillas and lay the, seam side down in a greased 9 x 13 baking dish. pour the reserved sauce over top. sprinkle with the remaining ½ cup cheddar cheese. bake for 30-35 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain spinach well, pressing between paper towels. set aside. stir together 1\/4 cup salsa and enchilada sauce, and set aside. microwave cream cheese in a medium microwave-safe bowl at high 1 minute or until very soft. add spinach, chicken, and remaining salsa, and stir unti blended. spoon heaping 1\/3 cupful chicken mixture down center of each tortilla. roll up tortillas, and place,seam side down, in a lightly 13x9\" baking dish. pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese. bake at 350 degrees for 30 minutes or until bubbly. let stand for 5 minutes. serve with desired toppings. toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine shredded chicken and taco seasoning. cook according to seasoning directions. meanwhile, combine sour cream, cream of chicken soup, green chiles and green onions in seperate bowl. spoon a couple tbsps of both seasoned chicken and sour cream mixture onto tortilla along with preferred amount of cheese. fold tortilla and put into greased 9x13 pan. repeat with remaining tortillas. when all are assembled, spread with remaining sour cream mixture, cheese and black olives. cover with foil. bake at 350 for 30 minutes. remove foil and bake for 15 minutes more.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly saute chicken in olive oil and cumin. undercook. mix undiluted soup with the chicken into one bowl. toss cheeses together in one bowl. lightly grease bottom of crock pot. put a little enchilada sauce. place a layer of tortillas. spread layer of chicken. sprinkle some cheese. repeat layers. top with tortillas, enchilada sauce and cheese. cook 4 hours on low.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 400°f. mix chicken with 1\/4 cup of the salsa, 3\/4 cup of the cheese. add the cilantro salt, and pepper, and the onion. spread half of remaining salsa in bottom of a baking dish. microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds. working with one at a time, spoon about 1\/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese. lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes. remove foil and serve with sour cream and guacamole if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 350 degrees f. sautee bell pepper and onion until tender. combine sauteed mixture, both soups and chicken. mix until combined. add can of ro-tel (you can drain some of the juice if you'd like) to mixture; stir until combined. spray\/grease bottom of 8x8 (or 9x9) casserole dish. line bottom of dish with tortillas. add layer of chicken mixture. add thin layer of cheese. add tortillas layer. repeat layers until mixture is gone; making sure the finishing layer is the last bit of cheese. (i like to use a lot of cheese on top so it's nice an gooey when it comes out of the oven! :). bake for 20-30 minutes, or until heated thoroughly and the cheese is nicely golden brown and bubbly. cool for 5 minutes. serve and enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. cook cubed chicken and onions 5-7 minutes in skillet over med-hi heat or until juices are clear. mix green chilis, sour cream, and cream of chicken soup in a bowl. microwave for 1 - 1 1\/2 minutes. put 1\/3 celsius of chicken in the center of each tortilla. pour 1\/4 celsius sauce over the top of the chicken. roll up tortilla and put in a casserole dish. repeat until all 12 tortillas are done. pour remaining sauce over the top of the tortillas and spread well. cover with tinfoil and bake for 30 minutes. uncover and bake 15 more minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. in medium saucepan, melt margarine; sautéing onions and garlic until tender. stir in 1\/2 of the olives(reserve other 1\/2 for top), green chilies, sour cream and soup; mix well. set aside 3\/4 cup of the mixture. stir in chicken and 1\/2 cup cheese in with mixture in sauce pan. warm tortillas and fill with chicken mixture; roll up. place seam side down in 12x8 baking dish. in small bowl, combine reserved 3\/4 cup of mixture and milk. spoon over tortillas. bake 30-35 minutes or until bubbly. sprinkle with cheese and black olives. enjoy.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan, heat sauce until heated through. meanwhile, remove bones from chicken; cut meat into bite-size strips. finely chop dried tomatoes. toss together the chicken, tomatoes, 1\/2 cup of the cheese, and green onion. to assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. spread 2 tablespoons pasta sauce over bottom of dish. spoon about 1\/4 cup of chicken mixture just below center of each tortilla. roll up. place seam-side down in dish. repeat with remaining chicken mixture and tortillas. pour remaining pasta sauce over enchiladas. sprinkle with remaining cheese. bake in a 400°f oven for 20-25 minutes or until heated through and cheese is melted. if desired, garnish sliced green onions.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients. set aside 1 can cream of chicken soup. fill tortillas with 1 tablespoon mixture. roll up tortillas in large baking dish, sprayed with vegetable spray. mix remaining can of soup with 1\/2 can milk and pour over tortillas. sprinkle cheese over tortillas. bake @ 350° for 45 minutes; 60 minutes if frozen.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cube chicken, season lightly with mrs. dash, cook in pan until tender; add 1\/2 of salsa, cream cheese and cook until cream cheese is melted. fill tortilla with mixture and roll up. place in a baking dish sprayed lightly with no fat cooking spray. cover with remaining salsa and sprinkle with cheddar cheese. bake uncovered at 350 degrees for 30-40 minutes until bubbly. 8 points on weight watchers (approximately 400 calories per serving).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: directions. preheat oven to 350 degrees f in a medium, non-stick skillet over medium heat, cook chicken until juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic. roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix half of the olives, chilies, chicken, onions, beans, one can sauce. divide filling among the tortillas (you may end up with extra filling. you can just save it for another use or fill more tortillas). roll up and place in a 9 x 13 inch pan. pour the rest of the sauce over enchiladas. use as little or as much as you like depending on how saucy you like them. top with cheese and remaining olives. bake at 350 for 30 - 45 min or until bubbly. top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium bowl mix chicken, 1 cup cheese, chiles and onion. spread 1\/2 enchilada sauce in 3-quart shallow baking dish. along one side of each tortilla, spread about 1\/3 cup chicken mixture. roll up each tortilla around filling and place seam-side down in baking dish. spoon remaining enchilada sauce over enchiladas. sprinkle with remaining cheese. cover and bake at 350°f for 25 minute or until hot. top with lettuce, sour cream and tomato.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium bowl combine chicken, green chilies, salsa verde, 2\/3 cheese, garlic salt, and pepper. cut tortillas in half. layer 1\/3 of the tortillas in bottom of 9 x 13-inch pan; cover with 1\/3 of the cream. spread half of the chicken mixture on tortillas. repeat. cover with remaining tortillas, then cream, then cheese. bake at 350° for 20 minutes until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice and brown chicken breasts in a large skillet until no longer pink. add the green chiles and cubed cream cheese. stir together until cheese melts, add black olives and mushrooms. combine the enchilada sauce and mushroom soup in a separate bowl, add half to the chicken mixture. heat through and remove from heat. spray a 9x13 dish with non-stick. spread about 3 tablespoons of the sauce mix in the bottom of casserole dish. spoon chicken mixture into tortillas, dividing evenly between all of them. using 1 cup of the shredded cheese, add to each tortilla. roll each tortilla and place in dish, seam side down. top tortillas with remaining sauce-soup mix and 1 cup shredded cheese. bake at 350 for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, mix the first 12 ingredients together. in a large casserole dish, spread about a cups of the extra enchilada sauce on the bottom of the dish. get the tortillas and spoon about 2-3 tbsp of filling into each, and roll up burrito style. place in a single layer on the bottom of the dish and pour the remaining sauce on top, and sprinkle with the remaining cheese. bake at 350°f for about 35-40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. combine chicken, cream cheese and onion. wrap chicken mixture into about 12 warmed tortillas. lay the enchiladas in a rectangle pan. combine soup, chilies, cumin, salt, sour cream, and milk. a blender makes this sauce creamy and smooth, but is not necessary. pour soup mixture over enchiladas. cover with foil and bake for 30 minutes. remove foil, cover with monterey jack cheese, and return to oven until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350. melt butter in skillet. cook chicken in butter until no longer pink. remove from pan, cut into bite-sized pieces, return to pan. add taco seasoning and water, stir. add half the sour cream, half the salsa, and the green pepper, stir well. simmer 7-8 minutes. spray baking dish with cooking spray. spoon chicken mixture evenly into tortillas, top with half the cheese. roll up tortillas and place in baking dish. mix remaining salsa and sour cream in skillet over low heat. pour over tortillas and top with remaining cheese. bake, covered, for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken then chop or de-bone. mix all ingredients to chicken, except shredded cheese and tortilla chips. grease a 13x9 pan. crush the tortilla chips and put them on the bottom of pan. add the chicken mix. top with cheese. bake till the cheese melts @ 350 degrees.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. in a large skillet over low to medium heat, slowly melt cream cheese. mix in diced jalapenos and chicken. grease a 2 qt baking dish. place about 10 tortillas on a plate and cover with a wet paper towel. microwave for 20 seconds to soften them. place about 1 tablespoons of cream cheese mixture into each tortilla and roll tight. place in casserole. continue this process until casserole is full of rolled up enchiladas. pour enchilada sauce to cover all enchiladas. sprinkle shredded cheese over the top of casserole. bake for about 20-25 minutes, until bubbly but cheese is not burned. garnish with shredded lettuce and raw avocado slices.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan, saute onion and garlic in butter until tender. combine flour and broth until smooth; gradually add to pan. stir in the chilies, coriander and pepper. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in 1\/2 cup cheese and sour cream until cheese is melted. combine chicken and 3\/4 cup sauce. place about 1\/2 cup chicken mixture down the center of each tortilla. roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. pour remaining sauce over enchiladas. bake, uncovered, at 350° for 20 minutes. sprinkle with remaining cheese. bake 5-10 minutes longer or until cheese is melted. garnish with olives, tomatoes and green onions if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f spread 1\/2 cup enchilada sauce over the bottom of a greased 13x9-inch (3-qt.) glass baking dish. in a medium bowl, stir together chicken, monterey jack cheese, sour cream, and chiles. spoon about 1\/3 cup chicken mixture down center of each tortilla. roll up tortilla;arrange seam side down, in baking dish. top enchiladas with remaining enchilada sauce. sprinkle with cheddar cheese. spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. bake 35 minutes. remove foil; bake 5-10 minutes longer or until hot and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. stir in the cornstarch and cook until the sauce thickens. while sauce is cooking, prepare the filling: mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: blend butter and flour, soup and 2\/3 cup water in saucepan. bring to boil, stirring constantly. cook for 3 minutes; remove from heat. stir in sour cream and salt. soften tortillas in hot oil skillet. spoon chicken on tortillas; roll to enclose filling. arrange in a 9x13 inch baking dish. pour sour cream mixture over top. sprinkle with cheese. bake at 350 degrees for 15 mintues.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. stir frequently to keep onions from burning. remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. pour a little green sauce in bottom of 9x13 baking pan. spoon about 1\/3 c of filling down center of each tortilla and roll. set enchiladas, seam side down in baking pan. continue until pan is full. cover with remaining sauce and top with grated cheese. at this point you may cover and refrigerate. preheat oven to 375 degrees. if refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. if not refrigerated, bake uncovered for 20 minutes. makes approximately 12 enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in 3-quart saucepan, mix soups, enchilada sauce and milk. cook over medium heat, stirring occasionally till warmed. add shredded cheese and cooked, chopped southwestern chicken. continue cooking over medium heat until thoroughly heated and cheese is melted. top individual servings with tortilla chips and\/or sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f. grease a 9x13\" pan lightly and set aside. whisk together soup and sour cream in medium bowl. add chilis and chicken and mix well. fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. lay each on side in the pan until it's full. some \"adjusting\" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish. add a little milk to the remaining soup mixture, then pour over \"enchiladas.\" bake for 45 minutes until golden brown and bubbly. let rest for at least five minutes before serving. *this dish freezes well. baking time will need to be increased if it goes straight from freezer to oven.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. stir in chicken and next three ingredients. bring to a boil, reduce heat and simmer. stir occasionally for 15 minutes. stir in cilantro and goat cheese. spoon about 1\/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes. heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. pour over tortillas. bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. sprinkle with shredded cheeses; and bake 5 more minutes. serve with spanish rice.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. lightly grease a large baking dish. mix together the garlic powder, salt, rotel, soup and sour cream. reserve 3\/4 of this sauce and set aside. to the remaining 1\/4 of the sauce, add the chicken and 1 cup of shredded velveeta cheese. stir together. fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish. in a small bowl combine the reserved 3\/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded velveeta cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place butter and onion in 1 quart casserole. cook covered full power 2 to 4 1\/2 minutes. stir in soup, sour cream, coriander, and cumin. mix well. set aside. layer 1\/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. repeat layers reserving cheese. microwave:. cover loosely with saran wrap. heat covered on full power 9 to 12 minutes. sprinkle remaining cheese on top. cover. let stand 5 minutes. oven:. bake in preheated 350ºf oven for 25 to 30 minutes. sprinkle remaining cheese on top. cover. let stand 5 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f spread 1\/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. in medium bowl, stir together chicken, monterey jack cheese, sour cream and chilies. spoon about 1\/3 cup chicken mixture down center of each tortilla. roll up tortillas; arrange seam side down, in baking dish. top with remaining enchilada sauce. sprinkle with cheddar cheese. cover baking dish with foil. bake 35 minutes. remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. top with avocado or green onions, if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken until done; shred or cut into small chunks. over low heat, melt velveeta, cream of mushroom soup, and mexican rotel. stir frequently. spray pam in 9 x 13 (or a little larger) baking dish. spread 1 tbs. sour cream over flour tortilla. place approximately 1\/4 cup shredded chicken in center and pour approximately 1\/4 cup cheese mixture over chicken. roll up tortilla and place in pan. repeat until pan is full. pour 2 - 3 cups of cheese mixture over top of all tortillas. sprinkle the cheddar cheese on top. cover with foil and bake at 350 degrees for 35 - 40 minutes. cut in half and serve with salsa and tortilla chips. (you should have extra cheese mixture left over. this is great for dipping chips in!).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan, melt butter over medium heat. saute onion and garlic until onion is tender. blend in flour. stir in broth, milk, chilies, salt, and cumin. cook and stir until thickened and bubbly. reduce heat; simmer 5 minute stirring occasionally. set aside. grease a 13 inches baking dish. spoon a little in the center of each tortilla; spread to edges. place about 2 t meat down the center of each tortilla. combine cheeses; sprinkle 1-2 t on top of meat. roll up tortillas and place in baking dish seam-side down. pour remaining sauce over. sprinkle with green onions and remaining cheese. bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. serve with sour cream and salsa.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. mix all the chicken, half the can of enchilada sauce, half the cheese, and all the onion in a mixing bowl. spray rectangular 9x11 baking dish with pam cooking spray or olive oil. roll equal amounts of chicken mixture into all 6 tortillas and lay in pan. cover the enchiladas with remaining sauce and cheese. bake for 20 minutes until cheese is well melted on top. top enchiladas with sour cream and olives. serve with brown rice and refried beans if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine shredded chicken with softened cream cheese and 1\/2 cup of the salsa. spray a 11 x 7 baking dish with cooking spray. heat tortillas individually for 10 seconds each in the microwave oven. spoon 1\/4 cup of chicken mixture onto middle of tortilla and roll up. place completed tortilla in baking dish. repeat with remaining tortillas. pour remaining salsa on top of enchiladas in the baking dish and then sprinkle with cheese. bake for 15-20 minutes or until thoroughly heated. garnish with cilantro sprigs, if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. in a large bowl, combine chicken, cream cheese, onion, 1\/2 the cheese, and green chilies. mix all ingredients well. make sure the cream cheese is not clumpy. in a 9x13 rectangular baking dish pour enough enchilada sauce to coat the bottom. in each tortilla put approximately 3-4 large tablespoons of the mixture. roll each tortilla and place into the pan. once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered. sprinkle remaining cheese on top. bake for between 25 and 30 minutes. allow to cool 10 minutes before serving. garnish with sour cream, avocado, tomatoes, etc.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. stir together chicken, cheese and 1\/2 cup of sour cream. spoon the mixture into the center of tortilla, roll up and secure with a toothpick if needed. arrange in a baking dish and lightly coat the tops of butter. it makes the shells nice and crispy. bake for 35-40 minutes. stir together the container of sour cream and jar of salsa and top the enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan add picante sauce and velveeta cheese together. cook over medium heat until cheese is melted and sauce is smooth. in a medium bowl add cooked chicken, cream cheese, garlic and sugar. mix until everything is incorperated. pour a little bit of the picante mixture into the bottom of a casserole dish so enchilladas won't stick. fill flour tortillas with chicken mixture; roll up and tuck sides in to form the enchillada and place in casserole dish. top with the picante mixture. bake at 350 degrees for about 20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375ºf. mix first six ingredients and set aside. spray a 9x13-inch baking dish with non-stick cooking spray. pour 1\/2 can of enchilada sauce in bottom of pan. follow either method below for layered or rolled. bake for 20 to 30 minutes or until heated thoroughly. rolled method: place about 1\/3 to 1\/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). place seam side down in baking dish. top with remaining sauce. layered method: follow this order; 1\/3 of the tortillas, 1\/2 of the filling, 1\/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix soup, sour cream, picante sauce and chili powder. mix 1 cup picante sauce mixture, chicken and cheese. spread about 1\/4 cup chicken mixture down center of each tortilla. roll up and place seam-side down in 3-qt. shallow baking dish. pour remaining picante sauce mixture over enchiladas. cover. bake at 350°f for 40 minute or until hot. top with tomato and onion. tip: for 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. drain and chop chicken.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: note: i prepare this in mini-loaf tins for freezing single servings. i break the noodles into thirds to fit in the tins. you can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly! in a bowl, combine shredded chicken, green chilis, and sour cream. to assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese. bake covered at 350 degrees for 20 minutes. uncover and bake 10-15 minutes, until hot and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. line the bottom of a 9 inch pie plate with 3 cups of doritos saving 1 cup to crush and sprinkle over the top. saute onions, bell pepper, and celery until tender. mix all remaining ingredients together well. spread over the chips. top with the remaining cup of crushed chips. bake in preheated oven at 350 degrees for about 30 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare filling: mix filling ingredients; set aside. preheat oven to 350. pour enchilada sauce on a large dinner plate. assemble enchiladas: dip one tortilla in sauce on plate, then lay in 13x9 pan for baking. fill center of tortilla with about 3 t. of filling; roll it up, place seam-side down in the pan. do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan. pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives. pop the pan into the oven for about 30 minutes. serve with sour cream and guacamole. another serving option: serve on a bed of lettuce, top with sour cream and guacamole.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions and mushrooms in butter. remove from heat and stir in cream cheese, milk, and cumin. place 3 tablespoons in each tortilla, roll up and place in greased pan. mix soup, sour cream, and 1 cup milk, pour over the top. cover with foil and bake for 35 minutes at 350°f. remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted. to freeze, prepare through step 4, baking. allow to cool completely, cover well, and freeze for up to three months. to reheat, thaw overnight in the fridge and bake, covered for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil onion in water, then drain. add the juice of the onion to sauce made of tomato sauce and chili powder. sautè garlic, hamburger, olive oil, salt and pepper. dip tortillas in sauce. fill tortillas with hamburger, olives and cheese. pour remaining sauce over tortillas and bake. add remaining cheese, etc. enchiladas are done when cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees f. in medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn. place tortilla chips in an ungreased 8-inch square glass baking dish. top with chicken mixture. sprinkle with onions, tomato and cheese. bake 35-45 minutes or until hot and bubbly. if desired, arrange additional tortilla chips around edge of dish.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare chicken with taco seasoning as directed on package of taco seasoning mix, cool 10 minutes. stir in salsa, beans, corn, and 1 cup cheese. spread 1\/4 cup enchilada sauce on bottom of 9 x 13 baking dish. place 2\/3 cup chicken mixture down center of each tortilla, roll up. place in dish, seam side down, on top of sauce. pour remaining sauce over tortillas; sprinkle with remaining cheese and the olives. bake at 375 degrees f for 20 minutes or until cheese is melted and filling is hot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. grease a 9x13 inch baking dish. combine enchilada sauce and sour cream in a medium saucepan. cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. remove from heat. spread approximately 1\/2 cup enchilada sauce mixture on the bottom of prepared baking dish. layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. cover with foil. bake for 40 minutes. uncover;let cool for at least 10 minutes before serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl, mix chicken 1\/2 cup of sour cream, garlic, cumin, chillies and 1\/4 cup of cheese. puree, salsa, water and remaining sour cream in blender or food processor. spread one cup over bottom of prepared dish. spoon 1\/3 chicken mixture down center of each tortilla. roll up and place in greased 13 x 9 baking dish. heat oven to 350°f. pour remaining sauce and cheese over and bake uncovered 35 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix picante sauce, soup, sour cream and chili powder. reserve one cup of the sauce mixture. mix the reserved picante sauce mixture, chicken and cheese. spread about 1\/4 cup chicken mixture down center of each tortilla. roll up and place seam-side down in 3-quart shallow baking dish. pour remaining sauce mixture over enchiladas. cover and bake at 350ºf for 40 minutes or until hot. top with additional picante sauce, tomato and onion.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir chicken, bell pepper, and cream cheese and ½ cup salsa in saucepan on low heat until cream cheese is melted. spoon 1\/3-cup chicken mixture down center of each tortilla, roll up. place seam side down in lightly greased baking dish. stir velveeta cheese and milk in saucepan on low heat until smooth. pour over tortillas and cover with foil. bake at 350°f for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f coat 9-inch square baking dish with cooking spray. chop cilantro coarsely, place in medium bowl. chop tomato finely; set aside. remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). stir in beans and 1 can of the enchilada sauce. spoon chicken mixture equally into center of tortillas. roll tortillas around filling and place, seam side down, in baking dish. pour remaining can of enchilada sauce over enchiladas. sprinkle tomatoes, olives, and then cheese evenly over enchiladas. cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. serve. (i usually offer sour cream to put on the side also).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f coat 9-inch square baking dish with cooking spray. chop cilantro coarsely, place in medium bowl. chop tomato finely; set aside. remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). stir in beans and 1 can of the enchilada sauce. spoon chicken mixture equally into center of tortillas. roll tortillas around filling and place, seam side down, in baking dish. pour remaining can of enchilada sauce over enchiladas. sprinkle tomatoes, olives, and then cheese evenly over enchiladas. cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 350 degrees. coat a 9x13 baking with non stick cooking spray. whisk soup and 1\/2 soup can of water in a bowl until smooth. stir in salsa, 1\/4 cilantro and cumin. in another bowl, combine chicken, 3\/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro. working with one tortilla at a time, spoon a scant 1\/3 cup chicken mixture down center. roll up and place seam side down in baking dish. repeat. pour remining sauce over top. sprinkle with remaining cheese. cover with foil. bake 30 minutes. uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted. serve with pico de gallo.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bake chicken and allow to cool prior to assembling. heat oven to 375, bake. oil the bottom of a 9x13 pan. mix olives and tomatoes in a bowl, set aside. grate cheese in another bowl, set aside. open jar of taco sauce. fill center line of tortilla with 2 spoons of chicken, 2 spoons of tomato-olive mix, a little cheese and two spoons of green sauce. fold ingredients around tortilla and place down in the pan. fill all tortillas. cover the top with remaining cheese and green sauce. bake for 20-30 min until all enchiladas are heated through. extra cheese or sauce may be desired when serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. spray a 13x9 baking pan with nonstick cooking spray. line bottom of pan with half of the tortillas; layer with the chicken, corn, onion, peppers, and stewed tomatoes. cover with remaining tortillas. pour tomatoes and green chiles on top. cover with foil and bake 35 minutes. uncover, sprinkle with cheese and bake about 10 minutes more, until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted. spoon 1\/3 cup of chicken mixture down the center of each tortilla. roll and place seam side down in a lightly greased baking dish. melt velveeta and milk together in saucepan until smooth. pour over tortillas and cover with foil. bake at 350 degrees for 20 minutes. pour remaining salsa over the top. let set for 5 minutes before serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken and dice, set aside. add first 4 ingredients together. on the tortilla, scoop 1\/3 cup chicken and 1\/3 cup soup mixture with tomatoes. roll the tortilla and place in a greased 9 x 13 pan. continue until all tortillas are used. top with extra sauce, 1\/2 cup enchilada sauce and cheese. cover and bake 35-40 minutes in a 370°f oven.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil or pan fry chicken breasts and then dice. combine cream of chicken soup, sour cream, chilis and onion in a bowl and mix. spread a small amount of the mix along the bottom of a 9x12 pan after spraying with cooking spray. reserve 1 cup of sauce to cover later. combine chicken with the rest of the sauce. add 2 tbsp chicken mixture and 1 tbsp grated cheese to tortilla and roll up. fill pan with rolled-up tortillas. spread remaining sauce on top and top with cheese. cook @ 325 for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir together chicken, cheese, 1\/2°c sour cream, chiles, and cilantro. spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches place seem side down in lightly greased 9x13 dish. coat the tops of enchiladas with cooking spray. bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned. (if they've been in the fridge for a couple hours, they may take 45 minutes to bake). stir together sauce ingredients. once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400*f. spread 1\/3 cup salsa in bottom of 10x6-inch baking dish. mix chicken, 1\/2 cup of cheese, 1\/2 cup yogurt, the squash, and jalapenos in a bowl. heat tortillas according to package directions. spread 1\/4 cup chicken mixtur down the center of each tortilla. roll up and place seam-side down in baking dish. pour remaining salsa over tortillas, then sprinkle with 1\/2 cup cheese. cover with foil and bake until cheese melts, about 20 minute. top with the remaining 1\/4 cup yogurt, sprinkle with cilantro. 4 points for 2 enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. mix together green chili sauce and garlic parmesan sauce, set aside. in pan heat olive oil, add onion and chicken, sprinkle with cumin and garlic and herb seasoning and cook until done. add in tomatoes, green chilies, mushrooms, corn and spinach, stir to combine. pour half of green chili sauce over top and stir. dip tortillas in remaining sauce. layer in baking dish tortillas, chicken mix and cheese. repeat until all chicken mix is used. top with tortillas and remaining cheese and pour any remaining green chili sauce over the top. place in oven and bake 30-45 min until cheese is melted and heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. spread 1\/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish. in medium bowl combine; chicken, monterey jack cheese, sour cream, and chilies. spoon about 1\/3 cup down center of each tortilla. roll up and place seam side down in casserole dish. top with remaining enchilada sauce. sprinkle with cheddar cheese. get a piece of foil big enough to fit the casserole and spray with non stick cooking spray. cover dish and bake at 350°f for 35 minutes. remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted. top with family favorite topping.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine chicken, 3\/4 cup monterey jack cheese, 1\/2 chives, garlic, cumin, and pepper; set aside. spread 1\/2 cup of the enchilada sauce in a 13\"x9\"x2\" baking pan. transfer the remaining sauce to a large skillet and heat until warm. to soften each tortilla, completely submerge it in the sauce. shake off the excess sauce and transfer tortilla to a plate. spoon about 1\/4 cup filling down the center and roll up to enclose. place, seam down, in the prepared baking pan. repeat until all are filled. pour the remaining sauce over the filled tortillas and top with remaining monterey jack cheese, chedder cheese, remaining 1\/2 cup of chives, and the olives. cover with foil and bake at 350 degrees for 30 minutes or until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. spray 2 9x13 pans with pam. set aside 1 cup of cheese and 1\/4 cup of sliced olives. in frypan heat up oil. add chicken and chilies. cook until chicken is done. add olives to chicken. in sauce pan combine sour cream and soup over low heat until mixed well. if too thick add a little milk. pour half the soup mixture into chicken. mix well. take a tortilla shell and add 1 cup of chicken mixture (more or less as desired). sprinkle on cheese, roll up and place in baking pan. repeat mixture is gone. pour remaining soup mixture over enchiladas. sprinkle olives over top and then remaining cheese. bake 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 375. boil the chicken then shred. mix all ingredients but the chips and cheese. bring to a boil then add the chips. mix well. pour into a 13x9 pan or smaller if you want them thicker. cover with cheese and bake until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. in a bowl, combine all ingredients except the cheese and tortilla chips. stir until well-mixed. crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan. spread the chicken mixture across the chips. sprinkle with the shredded cheeses. bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly. serve with spanish rice, refried beans, and additional chips if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken into 1\/2 inch pieces. season with salt and pepper. sautee chicken and onions over a medium high heat to brown. mix soup, cheese, mayo, and chilis in a large bowl. set aside about 1 cup of this mixture. add the cooked chicken and onions to the mixture in the large bowl and combine. put two heaping spoonfulls of the chicken mixture into each tortilla. roll up like a cigar and place in a casserole pan. top with reserved soup mixture. cook at 350º for 25 to 30 minutes or until crispy.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. over medium-high heat, cook and cube the chicken breasts in a medium sautee pan. put the cubed cream cheese and green chiles in with the cooked chicken. let the cream cheese melt and get bubbly, cooking over medium-high heat for 5-7 minutes. put the filling evenly into each tortilla, rolling them, and placing them seam down in a 9 by 13 pan, putting them together as close as possible. pour the green chile sauce evenly over the filled tortillas, followed by the cheese. bake for 15- 20 minutes, or until the cheese is melted and bubbly. garnish with the cilantro.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. heat large skillet spayed with cooking spray on medium heat. add onions and garlic; cook and stir 2 minute. add chicken, 1\/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. cook until heated through, stirring occasionally. add 1\/2 cup of the shredded cheese; mix well. spoon about 1\/3 cup of the chicken mixture onto each tortilla; roll up. place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3\/4 cup salsa and remaining 1\/2 cup shredded cheese. bake 15 to 20 minute or until heated through. note: for a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f heat large skillet spayed with cooking spray on medium heat. add onions and garlic; cook and stir 2 minute add chicken, 1\/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. cook until heated through, stirring occasionally. add 1\/2 cup of the shredded cheese; mix well. spoon about 1\/3 cup of the chicken mixture onto each tortilla; roll up. place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3\/4 cup salsa and remaining 1\/2 cup shredded cheese. bake 15 to 20 minute or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350*f. spray a large nonstick skillet with cooking spray and heat over medium heat until hot. add onion and saute until tender. add the shredded chicken, 3\/4 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. cook until the cheese melts, stirring constantly. place even amounts of the chicken mixture down the center of each tortilla and roll up. place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. pour the enchilada sauce evenly over top, and sprinkle with remaining cheddar cheese. cover and bake for around 15 minutes or until cheese melts.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together chicken breasts, refried beans and taco seasoning. mix together: cream of chicken soup and sour cream. spread chicken mixture down middle of tortilla, then soup then grated cheddar cheese. roll up and put in greased 9 x 13 pan. spread leftover soup over top, and then sprinkle with grated cheese. bake, uncovered at 350 degrees for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 400 degrees f. spread 1\/3 cup of the salsa in a 10 x 6 inch baking dish. mix 1\/2 cup cheese, 1\/2 cup yogurt, squash, jalapeños, and the chicken in a bowl. heat the tortillas according to the package, then spread 1\/4 cup of the mixture into the center of each tortilla. roll up the tortillas and place seam down in the baking dish. pour the rest of the salsa over the tortillas and sprinkle the other 1\/2 cup of cheese over the salsa and tortillas. cover the dish with foil and bake about 20 minutes, or until the cheese is fully melted. after removing from the oven, top with the remaining 1\/4 cup of yogurt, sprinkle with parsley, and serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large nonstick skillet, heat oil over medium-high heat. add chicken and onion; cook stirring frequently until chicken is no longer pink, about 4 to 5 minutes. stir in soup, green chiles, and sour cream. spoon 1\/2 cup filling down center of each tortilla; roll tortillas around filling. place tortillas, seam-side down, in 9x13 inch baking dish that has been lightly coated with no-stick cooking spray. pour enchilada sauce over top and sprinkle with cheese. cover and bake in 375f oven until bubbly around edges and center is hot, about 25 to 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray large skillet with cooking spray. heat to medium. add onions and garlic. cook and stir 1 minute. add chicken, 1\/4 cup of salsa, neufchatel cheese, cilantro, cumin and chilies. mix well. cook until heated through. heat oven to 350 degrees. add 1\/2 cup of the cheese. mix. spoon 1\/3 cup chicken mixture on each tortilla. roll up. place in 13x9 inch baking dish sprayed with cooking spray. top with remaining salsa and cheese. bake 20 minutes, or until heated through. makes 4 servings.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chicken breasts in crock pot with 1\/2 onion and 1\/2 red bell pepper. let cook until done (usually about 3 or 4 hours). saute olive oil with 2\/3 cup minced onion and minced garlic until soft. add chopped carrots, red bell pepper and yellow bell pepper and saute 10 minutes. add can of green chilis, lemon juice, and spices and let cook for 5 minutes. shred chicken and add in veggie mix with 1\/2 can enchilada sauce. place chicken in tortillas and roll and then place in casserole dish. top with enchilada sauce, cheese, and salsa. cook for 20 minutes at 350 degrees f.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees. spray an 8 inch square pan with cooking spray and set aside. tear tortillas into large pieces. place chicken, tomatoes, cream of chicken soup and chili in a large saucepan. cook over medium high heat for about 5 minutes until heated through. stir to keep from sticking. place half of the tortillas in the prepared baking dish. spoon half of the hot chili mixture over the top. add another layer of tortillas and the rest of the chili. top with the shredded cheese. bake for 6-10 minutes or until cheese is melted and casserole is hot throughout.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. shred or chop chicken fine (i use the chop setting on my food processor). beat cream cheese and evaporated milk (start with 1\/2 can add more as needed). add in 2 cups of cheese. stir (or beat) in chicken, onion, green chiles. grease a 13x9 and a 9x9 glass baking dish. spread a thin layer of enchilada sauce on the bottom. warm tortillas to soften them a little and put a few spoonfuls of chicken mixture down the middle. put a spoonful of salsa verde on top of the chicken, roll them up, tucking in the ends. line them up in the baking dishes and pour enchilada sauce on top. top with the other 2 cups of cheese (or more). cover with foil and bake for 30 mins. uncover and bake for 15 mins.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees f. transfer refrigerated crust to a 9 inch glass deep-dish pie pan. in a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. pour into pie crust. sprinkle all over with pepper (optional). bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. let stand for 10 minutes before serving. serve with sour cream and\/or salsa (optional).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. mix first three ingredients together in bowl; add chicken. warm and soften tortillas in hot oil for a few seconds. fill with two spoonfuls of mixture, top with a pinch of shredded cheese, roll and place on an ungreased cookie sheet. top rolled enchiladas with shredded cheese. bake at 350 degrees for 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain and rinse the chicken and pour into a medium-sized mixing bowl. add 1 cup picante sauce, 1 cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well. scoop about 1\/4 cup of mixture into center of tortilla and roll up. place into a 9x13 pan. do the same process for the remaining mixture and tortillas. top with the rest of the picante sauce and then sprinkle with cheese. bake in oven at 350°f for approximately 30 minutes or until the cheese is melted and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder. in a large bowl mix chicken, cheese and only 1 cup of salsa mixture. place 3 tablespoons of chicken mixture in each tortillas. roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish. pour remaining salsa mixture over filled tortillas. cover dish with foil. bake in a 350 degree oven for 45 minutes or until hot and bubbling. top with cheddar cheese and return to oven for 5 minutes. sprinkle top with chopped tomatoes and diced green onion. (if desired spoon additional salsa on top.). enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken breasts in water (about 40 minutes). cool. shred chicken. sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) original recipe didn't call for chili powder or cumin. in each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili. roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray). mix soup and 1\/3 cup water. pour over enchiladas. sprinkle with remaining cheeses and remaining green chili. if using green onions and olives, sprinkle on top now. bake at 375°f for 17-23 minutes or until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: set oven at 350 degrees. lightly grease or spray casserole dish or pan. mix together chicken, olives, chilies, onions, and cream cheese and 1\/4 cup of monterey jack cheese. spread about 1\/2-3\/4 cup of mixture onto middle of tortillas and roll placing seam side down in pan or casserole dish. pour cream over the rolled tortillas. sprinkle remaining monterey jack cheese on top. cover and bake for 20 minutes. uncover and bake 20 minutes until bubbly and golden brown.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cover bottom of baking dish with thin layer of sauce. warm tortilla's between paper towels til pliable (15-20 seconds in mircowave). in center of each tortilla place scant 1\/4 c of chicken base mix and. 1oz mexican blend shredded cheese. roll tortilla - enchilada style. place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives. bake 350° until cheese is bubbly about 15-20 minutes. serve immediately.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown chicken and then mix in onion, corn and garlic. pour 1\/2 cup sauce in the bottom of both pans. mix remaining 3 cups tomato sauce and 2 taco sauce packets into the chicken pan and let simmer for 5 minutes. tear tortillas and completely cover bottom of pans. layer chicken mixture, cheese and tortillas into the pans about 4 layers. top with remaining cheese.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. cook hamburger. drain. cook taco seasoning in the water, making sure all powder is absorobed. add meat, bring to a boil, then decrease heat to low, cook for 5 minutes let cool slightly. cook tortillas in enchilada sauce, about 1 minute each, then roll 1 tablespoon meat and 1 tablespoon cheese into tortilla. place in greased baking dish. continue until all meat is gone. keep filling the fry pan with the sauce, but also thin with water periodically, otherwise it will get too strong. top with any remaining enchilada sauce and cheese. bake for about 15 - 20 minutes, until cheese is melted. serve with your choice of refried beans, sliced lettuce, cubed tomatoes, sour cream, guacamole.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. spray rectangular baking dish, 11x7x1 1\/2\" with cooking spray. place green sauce, cilantro, parsley, lime juice, and garlic in blender or food processor. cover and blend on high speed about 30 seconds or until smooth. reserve half of mixture. mix remaining sauce mixture, the chicken, and 1\/4 cup of the cheese. spoon about 1\/4 cup chicken mixture onto each tortilla. roll tortilla around filling; place seam side down in baking dish. pour reserved sauce mixture over enchiladas. sprinkle with remaining 1\/2 cup cheese. bake uncovered 20-25 minutes or until hot. serve with lime wedges.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the chicken breast in to cubes. cook on stove top. while cooking squeeze 1\/2 lime on it and salt and pepper to your taste. when the chicken is cooked dice it up as small as you like i like them very small. cut the small onion up as fine as you like. once again i like mine very small. put in a large bowl for mixing the chicken,cheese,sour cream,onion,chilies. mix throughout. get a casserole dish spray with pam. put a few large spoonfuls of the mix in each tortilla. when they are all in the dish put the enchilada sauce on top. put in the oven at 350 for 10-15 minutes or until the cheese starts melting out of the enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in saucepan, melt butter. stir in flour, then broth; cook until thick and bubbly. remove from heat and add sour cream and half of cheese. add hot sauce to taste. stir 2\/3 cup of sauce into chicken. add onions. fill tortillas with chicken mixture, roll up, and place in 9x13 pan. pour remaining sauce over enchiladas. sprinkle with remaining cheese. bake at 350 degrees for 25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400. mix chicken, 3\/4 of onion, 1\/2 cheese set aside. roast jalapeno in a pan. combine remaining onion, jalapeno, broth, sugar, pepper, garlic, cumin, vinegar, and oregano. heat butter in a pan and add flour till browned slightly. add puree and chili powder. cook until thickened. pour thin layer of sauce on bottom of 13x9 oven dish. fry tortillas in pan with olive oil. drain oil and dredge tortillas in remaining sauce. fill tortillas with chicken mix. set crease side down in oven dish with sauce. repeat till chicken mix gone. por remaining sauce over tortillas then add rest of cheese. bake about 10 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare enchilada sauce according to recipe directions. combine first nine ingredients. stir in 1\/2 cup enchilada sauce. stir in 1 cup of the cheese. spray a 9x13 pan with olive oil. spread about 1\/4 cup of chicken mixture down the center of each tortilla. roll up tortilla and place seam side down in pan. sprinkle sliced olives over top of tortillas. pour remaining enchilada sauce over top of tortillas. sprinkle remaining cheese over top. cover with tin foil. bake at 350 degrees for approximately 30-45 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 5 ingredients in blender and blend until smooth. set aside. mix chicken, cream cheese, and onions together. spread chicken mixture onto each tortilla. roll up and place seam side down in ungreased glass casserole dish. top with sour cream mixture and then cheese. cover and bake at 350 degrees for 30 minute. uncover the last 5 min of baking.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine chicken, 1 cup of cheddar cheese, soup, onion, salt, and pepper; set aside. in a sauce pan, combine tomato sauce, chili powder, cinnamon, and olives. simmer, uncovered for 5-10 minutes. meanwhile, spoon 1\/3 - 1\/2 cup of chicken mixture down the center of each tortilla. roll up; place seam side down in a greased 9x13 pan. top with tomato sauce mixture; sprinkle with monterey jack cheese and remaining cheddar cheese. bake uncovered, at 350 degrees for 20-25 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 375. f. grease 13 x 19 baking dish. in skillet heat oil over med\/high heat. add peppers, onion, cumin and chile pepper; cook till softened. about 6 minute. stir in chicken, 3\/4 cup sauce and 1 cup cheese. remove from heat cool slightly. heat tortilas according to package. spoon 1\/2 cup chicken mix down center of each tortilla. roll up tortillas around filling and place in baking dish. top with remaining sauce and cheese. bake till bubbly. about 20 minute sprinkle with cilantro and enjoy.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: i cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften. stir in broth, spices, and tomato sauce. simmer 10 minutes. dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it. roll tortilla around filling tight. place in 9 x 13 inch pan. do until all filled. pour remaining sauce on top. top with more shredded cheese. bake at 350 degrees uncovered for 10 min to melt cheese. i serve with sour cream, salsa and sides of mexican rice and refried beans.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. mix together cream cheese, green chilies and chicken. place equal spoonfuls of chicken mixture in the middle of each tortilla. roll up tortillas and place in 13 x 9 inch. mix and heat until smooth, soup, sour cream and salt. pour soup mixture evenly over enchiladas. sprinkle cheddar cheese on top. bake for 20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. lightly grease a 13 x 9 pan; set aside. cook the pasta according to package directions; drain well. return the cooked, drained pasta to the empty pot. stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. mix well and add salt if needed. pour mixture into the 13 x 9 dish. evenly sprinkle with the shredded cheese and then the cilantro or parsley. bake at 350 for about 20-30 minutes. remove from oven. serve with dallops of the sour cream, if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir the soup, sour cream, picante sauce and chili powder in a medium bowl. stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. spread about ¼ cup chicken mixture down the center of each tortilla. roll up and place seam-side down in a 3-qt shallow baking dish. pour the remaining picante sauce mixture over the filled tortillas. cover the baking dish. bake at 350 for 40 mins or until the enchiladas are hot and bubbling. top with the tomato and onion.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f coat a 13-by-9-inch glass baking pan with cooking spray. heat oil and butter in a large skillet over medium heat. add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. cook 10 minutes, or until thoroughly heated. stir in chicken; season with salt and pepper. arrange tortillas on a work surface. spoon about 1\/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. pour remaining sauce evenly over top and sprinkle evenly with cheese. bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. let stand 10 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all sauce ingredients and heat until mixture is smooth. mix cheese, chicken, and onion together. place a spoonful of sauce on each tortilla. add a spoonful of filling mixture. roll tortillas and place side by side in 9x13 baking dish. pour remaining sauce over enchiladas. bake at 350° for 30 minutes, or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together soup, picante sauce, chili powder, sour cream and 1 1\/2 cups of cheese. put 1 cup of this mixture in separate bowl. add chicken to remaining mix. place heaping spoonful of chicken and soup mixture on each tortilla shell, roll up and place seam side down in greased 9 x 13 pan. top with remaining soup mixture, tomatoes, green onions and remaining cheese. bake, uncovered, at 350°f for 20 to 25 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil the chicken breast until it's cooked through, then shred it. pour sour cream in a bowl and add the shredded chicken. stir to coat the chicken. stir in garlic salt, onion powder and black pepper. put as much of the chicken mixture as desired on each tortilla and roll up tortillas. place rolled tortillas side-by-side in a greased 13\" x 9\" pan. cover tortillas with enchilada sauce, olives and as much cheese as desired. bake covered at 375 for 20 minutes, then uncovered for 10-15 minutes more.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray baking dish with non stick spray. in a med size bowl mix together, mushroom soup, chicken soup, rotel, 1\/3 cup salsa, 2 1\/2 teaspoons of chili powder. layer tortilla chips so that they cover the bottom of the pan, i press down on them just to make them lay a little flat. add 1\/2 of the soup mixture on top of the chips. place 1\/2 of the chicken pieces on the soup mixture, then sprinkle that with 1\/2 of the cheese. repeat the layers, chips, soup, chicken, cheese. bake in a 350 degree oven for 50 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion and chopped garlic in oil in a large skillet, about 5 minute add chopped green chilis, chicken and enchilada sauce. cook 2 minute stir in 1\/2 cup of the shredded cheese and remove from heat. coat a 13x9 pan with nonstick cooking spray. microwave corn tortillas 6 at a time covered with a damp paper towel. dip each tortilla in warm water then shake it off. fill each with about 1\/3 cup of the chicken mixture, roll up and place seam side down in the pan. top with half and half and sprinkle with remaining pepper jack cheese. bake at 375 degrees for 10 minute then broil 5 min or until golden.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine soup, chicken, sour cream, chilies, green onions, and half of the cheddar cheese. lightly warm tortillas in the microwave for 1 minutes or until easy to roll. fill with mixture and roll up leaving ends open. place in a sprayed 9x13 baking dish. spread extra filling over the top. sprinkle with remaining cheese. bake for 30 minutes until bubbly and cheese begins to brown. suggested toppings: sliced black olives, salsa, cilantro, fresh tomatoes, limes, sour cream, jalepenos, grated cheese.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: de-bone chicken and stir together with green chilies, chopped onion, salt, pepper, granulatd garlic, mexican oregano and ground cumin. this will create the chicken mixture. using a 13x9 pan, layer 6 corn torillas, 1\/3 chicken mixture 1\/3 pepper jack cheese and 1\/3 can green enchilada sauce. repeat with two more layers. bake covered at 350 degrees for 30 minutes. serve hot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375. cook chicken breasts season with a dash salt, course ground black pepper, red pepper flakes. remove chicken from skillet, and chop into small pieces. add butter and chili powder to skillet, once butter melts add onion. after allowing the onion to cook a bit add corn, black beans, and green chilies. stir together and let simmer. pour a bit of olive oil in the bottom of baking dish and lightly coat the outside of the tortillas in the olive oil (this makes them crispy when you bake them). fill tortillas with mixture, add cheese and olives and fold over. once all tortillas are filled pour the enchilada sauce over them and sprinkle remaining cheese and olives over the top. bake at 375 for 20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken and salsa. wrap mix in tortillas and put in a baking dish. cover tortillas with heavy whipping cream and bake in over at 350 for approximately 30 minutes. add shredded cheese and return to over for 5 minutes. let cool, top with your favorite toppings and enjoy.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees (f). stir the soup, sour cream, picante sauce and chili powder in a medium bowl. in a large bowl, stir chicken, cheese and 1 cup of picante mixture. spread about 1\/4 cup chicken mixture down the center of each tortilla. roll up and place, seam down, in a 13x9 baking dish. pour remaining picante sauce mixture over the filled tortillas. cover the baking dish with foil. bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling. top with tomato and green onion and serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: evenly distribute chicken and onions into 8 tortillas. sprinkle some cheese into each one, and then roll. place in a sprayed or non-stick 13x9 dish with seam sides down. mix sour cream, soup, tomatoes, chilies, and chicken broth. spread evenly over the top of rolled tortillas. evenly sprinkle remaining cheese over top of sauce. bake for 20-25 mins at 400°f.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir 3\/4 cup picante sauce, sour cream and chili powder in a medium bowl. stir the picante sauce, chicken and cheese in a large bowl,. spoon about 1\/3 cup chicken mixture down the center of each tortilla. roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. pour the remaining picante sauce over the filled tortillas. cover the baking dish. bake at 350f for 40 minutes or until the enchiladas are hot and bubbling. top with the onion.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a glass bowl combine the onions, 2 tbsp green chilies, and 1 tbsp butter. microwave on high for one minute. add taco sauce, 1\/4 cup sour cream, and chili powder. stir in turkey and 1\/2 cup shredded cheese. divide the mixture among the tortillas. roll tortillas and place seam side down in 9 x 13 inch baking dish. microwave remaining 2 tbsp butter until melted. blend in flour. slowly stir in broth. microwave on high for three to four minutes, stirring every minute, until thickened. stir in remaining sour cream and peppers. pour mixture over enchiladas. bake 45 minutes at 325 degrees. sprinkle with remining cheese and tomatoes. return to oven until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. boil chicken until done. shred chicken when cool and set aside. mix cream of mushroom soup and sour cream. add salsa to sour cream mixture until it is pinkish in color (bowl #1). set aside 1 cup of mixture in a seperate bowl (bowl #2). add the shredded chicken to bowl #1 and mix well. scoop mixture into tortillas and roll into enchiladas. place in a greased pan. pour mixture from bowl #2 over the enchiladas. top with shredded cheese. bake for about 20 minutes or until the cheese is completely melted and the edges of the tortillas are slight brown in color.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: dice vegetables into small pieces, keep separate. saute onions and olive oil in large pan over medium heat until soft. add zucchini and squash, continue sauting. add tomato, chicken and cumin, saute until we mixed. remove from heat and let cool. spray casserole dish with non-stick spray. assemble enchiladas by spooning mixtiure into middle of torilla, about 2 tbsp; roll tortilla and place seam-side down in casserol dish; repeat with other 9 tortillas. pour enchilada sauce over enchiladas. sprinkle cheese and scallions over enchiladas. bake in 350 degree over for 15 minutes or until top is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry the chicken breast pieces in a little olive oil and butter until almost cooked through. put the chicken in a heatproof bowl to cool. once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together. preheat the oven to 200c\/400°f. using a 9\" x 13\" oven dish, spoon a little enchilada sauce into the bottom of the dish. spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down. once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella. place the dish in the oven for 25-30 minutes until enchiladas are done.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. preheat oven to 350°f cook chicken as desired (boiling is recommended), until no longer pink. let chicken rest, then shred with a fork. 2. in a medium sauce pan combine cream of chicken, rotel, and sour cream and bring to a slow boil. set aside 1 1\/2 cups of soup mixture, then add shredded chicken to sauce pan. 3.place 1-2 spoonfuls of chicken mixture into a tortilla, sprinkle with cheese, and roll. place in a 9\" x 12\" pan (glass is best), and repeat with remaining tortillas. once finished pour remaining soup mixture over the top, top with cheese blend, cover with foil, and place in the oven for 20-25 minutes or until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. spray 9x13 pan with cooking spray. make the sauce: puree one pepper (discard seeds and stem), cream cheese and salt in blender. stir in picante sauce. in another bowl, stir together chicken, the other pepper (diced), green onions and half of the above sauce. spoon filling onto tortilla. roll and place seams side down in baking dish. spoon reserved sauce over tortillas. cover loosely with foil. back 30 minutes until hot. sprinkle cheese on top, can put back in oven for 5 minutes. serve on shredded lettuce. optional: black slices and sour cream for garnish.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan cook onion, green pepper, tomato, garlic, cayenne pepper in the 2 tablespoons of olive oil until tender. combine onion mixture in a bowl with chopped chicken. set aside. for sauce, in the same pan melt 3 tablespoons butter. stir in flour, coriander and salt. stir in chicken broth all at once. cook and stir till thickened and bubbly. remove from heat. stir in sour cream and 1\/2 cup of the cheese. stir 1\/2 cup of the sauce into the chicken mixture. fill each tortilla with some of the chicken mixture. roll up and arrange in a 13x19x2 baking dish. pour remaining sauce over and sprinkle with remaining cheese. bake, uncovered in a 350 oven about 25 minutes or until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees and lightly grease a large baking dish. in a medium saucepan over medium heat, melt the butter and saute the green onion until tender. add garlic powder, then stir in the green chilis, cream of chicken soup and sour cream and mix well. reserve 3\/4 of this sauce and set aside. to the remaining 1\/4 of the sauce in the saucepan, add chicken and 1\/2 c of shredded cheese and stir together. fill each tortilla with the chicken mixture and roll up. place seam down in the prepared baking dish. in a small bowl, combine the reserved 3\/4 of sauce with the milk. spoon over rolled enchiladas and top with remaining cheese. bake in preheated oven 35 minutes or until cheese is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. in a medium saucepan over medium heat, melt the butter and saute the green onion until tender. add the garlic powder, cream of mushroom soup and sour cream. mix well. reserve 3\/4 of this sauce and set aside. to the remaining 1\/4 of the sauce in the saucepan, add the chicken and 1\/2 cup of shredded cheddar cheese. stir together. fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish. return the 3\/4 mixture to saucepan and mix with the milk and the other 1\/2 cup of cheese.spoon over the rolled tortillas, pour can of enchilada sauce all over it and then top with cheese. bake in preheated oven for 30 minutes, or until cheese is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees f. in medium saucepan melt butter and saute onion and garlic until tender. set aside 3\/4 cup of the soup mixture. stir in green chilies, sour cream, and soup; mix well. stir in chicken and 1\/2 cup of cheese. fill tortillas with chicken mixture; roll up. place seam side down in ungreased 12x8 inch baking dish. in a small bowl, combine the reserved 3\/4 cup soup and milk; spoon over tortillas,. bake 30-35 minutes or until bubbly. sprinkle remaining cheese on cooked enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. place the pie crust in a glass pie pan. in a medium bowl, whisk eggs until well blended then beat in half and half. stir in chicken, chips, cheeses, salsa, green chiliesand salt. pour into pie crust filled plate. bake 65 minutes or until crust is a light golden brown and a knife inserted into pie comes out clean. let stand 10 minutes before cutting. garnish with sour cream, and \/or guacamole.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: i use chi-chi shredded taco chicken. mix the first 4 ingredients together (will be a little soupy). set aside 1\/1\/2 cups of this mixture. spread 2-3 tbsp of refried beans on each tortilla, place 1\/2 cup chicken mixture on top (may add onions at this time). roll together and place in a greased 8 x 8 pan (4 enchiladas fit nicely in each pan). take the set aside mixture and add the remaining 1\/2 cup picante sauce ( i add my onions here) mix well and spread over the top of the enchiladas. bake at 350 degrees for 30 minutes. add cheese over the top for the last 5 minutes. ( we like mexican shredded cheese).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chiken, taco seasoning, and onions in skillet. cook completely. in bowl mix remaining ingredients. in 9x13 pan spread sour cream mixture to cover bottom. layer 2 tortilla shells, chicken, sour cream mixture, cheddar cheese. repeat. bake at 350* for 35 minute.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chiken, taco seasoning, and onions in skillet. cook completely. in bowl mix remaining ingredients. in 9x13 pan spread sour cream mixture to cover bottom. layer 2 tortilla shells, chicken, sour cream mixture, cheddar cheese. repeat. bake at 350* for 35 minute.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 deg. in medium saucepan, melt margarine. add onion and garlic and sautee until tender. stir in olives, chiles, sour cream, and soup. mix well. reserve 3\/4 cup sauce and set aside. add chicken and cheese. stir over low heat until cheese is melted. warm tortillas either in the microwave or in a skillet with a little oil. fill tortillas with approximately 4 oz. chicken filling. fold sides and then top and bottom. place seam side down in ungreased 13 x 9 baking dish. add reserved sauce and milk to saucepan and mix. spoon over filled tortillas. bake for 30 to 35 minutes. you may top with additional cheese and olives. (i usually don't).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: * mix all ingredients (except tortillas and chicken) in a large bowl. * set aside about 1 cup of the mixture. * mix in shredded chicken. * spread the mixture you set aside on the bottom of a greased baking dish. * heat tortillas in microwave so they'll be easy to roll. * spoon in mixture in each tortilla, roll and put in baking dish * repeat until finished. * pour mixture and sprinkle shredded cheese on top of tortillas. bake at 350: 20-25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f saute onion in oil. add chilis, chicken soup, chicken, olives and sour cream. cook until hot. add 2\/3 of the shredded cheese. spread 1\/2 can of enchilada sauce on the bottom of a 9x13 baking dish. put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish. pour remaining enchilada sauce on top and sprinkle with remaining cheese. bake 30 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: meat mixture- heat oil in medium skillet over med-hi heat. add chicken, onion, and green chilies; saute until browned, then add taco seasoning and prepare according to package directions. cheese mixture- in a medium bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until blended well. preheat oven to 350. assemble- heat tortillas, place spoon of meat, spoon of cheese mixture and shredded cheese. roll up and place in lightly greased 13x9 pan. top with remaining meat and cheese, enchilada sauce and shredded cheese. bake- 350 for 30 minutes or until cheese is melted and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. in a large mixing bowl, blend together chicken, 1 1\/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese. scoop mixture into soft-shell tortillas, and fold burrito style. lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. do this until baking dish is full. pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese. bake at 400 for about 20-25 minutes, or until cheese is melted entirely.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees fahrenheit. spray 13 by 9 inch (3 quart) glass baking dish with cooking spray. in medium bowl, mix sour cream, yogurt, soup and chiles. spoon about 3 tablespoons sour cream down center of each tortilla. reserve 1\/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions. roll up; place in baking dish. spoon remaining sour cream mixture over tortillas. cover with foil. bake 25 to 30 minutes or until hot and bubbly. sprinkle with reserved 1\/4 cup cheese. bake uncovered 5 minutes longer or until cheese is melted. garnish with shredded lettuce and chopped tomatoes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion and garlic in butter. combine flour and broth until smooth; gradually add ot pan with onion. stir in chilies, coriander and pepper. bring to boil; cook, stirring constantly,for 2 minutes or until thickened. remove from heat. stir in 1\/2 cup cheese and the sour cream until cheese is melted. combine chicken and 3\/4 cup of the sauce. place about 1\/2 cup of the chicken mixture down center of each tortilla. roll up and place, seam down, in greased 11x7 baking dish. pour sauce over enchiladas. bake, uncovered, at 350 f for 20 minutes. sprinkle with remaining cheese and bake 5-10 minutes longer.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. first make the sauce by mixing the first 4 ingredients in a skillet over medium heat until well blended and heated through. 2. heat the oven to 350 degrees. 3. take 1\/2 cup of the skillet sauce and spread on the bottom of an 9x13 inch pan. 4. heat the corn tortillas to soften, either in a heated skillet or in the microwave for about 15 seconds. 5. fill the tortillas with about 3 t. beans, roll, and place in pan. do this until you have used up all your filling or you have used up all the space in your pan. 6. cover the filled tortillas with the remaining sauce and then sprinkle cheese on top. 7. cook in the preheated oven for about 25 minutes or until the cheese is bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add vegetable oil to a large pot over medium heat. add chicken breasts to pot and brown for 4 to 5 minutes per side. set chicken aside. add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent. add chicken broth. combine masa harina with 2 cups water in a medium bowl and whisk until blended. add masa mixture to pot with onions, garlic, and broth. add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. shred the chicken into small, bite-size pieces and add it to the pot. reduce heat and simmer soup for 30 to 40 minutes or until thick. serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown ground beef and onion together, drain. spray a 9x13 pan with no-stick spray. mix hamburger and tomatoes and heat through. stir in sour cream. in each tortilla wrap, place a small amount of cheese and hamburger mix to one side. roll up and place \"flap\" side down in pan. pour remaining hamburger on top of \"enchiladas\" and top with remaining cheese. place in oven and bake at 350 degrees until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 degrees. in a large bowl mix chicken and cheese. keep some cheese out for topping. fill the tortilla shells with the chicken and cheese. about a handful. wrap up the shells and place them in a pam sprayed 13x9 cooking dish. place the shells quite close together - but enough room for sauce to seep in between them. once all the shells are in the pan. in the same bowl, mix the soup, tomatoes, and sour cream. spread the sauce over the shells. sprinkle remaining cheese on top. cover with foil and bake for 45-50 minute. remove foil and cook for additional 10-15 minute. let sit for 10 mins before serving.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix soup, sour cream, slasa, and chili powder. mix 1 cup of the salsa mixture with the chicken and cheese. spread about 1\/4 cup chicken mixture down the center of each tortilla. toll up and place seam side down in 3-quart shallow baking dish. power remaining salsa mixture over enchiladas. cover. bake at 350 degree f for 40 minutes or until hot. top with hot enchilada sauce or green chile. serve and enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: shred or cut up chicken and season with salt and pepper. place handful of chicken and handful of cheese in each tortilla. roll up tortillas and place seam side down in a greased 9x13 pan. spread remaining cheese over tortillas. pour whipping cream over the top. cover with foil and let sit overnight in fridge or bake at once (or freeze). bake 350 degrees for 30-40 minute. serve with sour cream and salsa -- enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken breasts in water and two packets of sasson. sasson is a packet of mexican spices that come in an orange box. remove and drain chicken, then let cool. shred chicken with a fork. add chicken, sour cream and queso to a bowl and mix together. add mixture to tortillas and sprinkle cheese on top before rolling into small burritos. when pan is full mix the salsa, cyan pepper, paprika, adobo, and tomato sauce together and pour over the enchiladas. top with shredded cheese. bake at 350 degrees until top is lightly browned.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken, salsa, beans, and 1 celsius cheese in a bowl. pour 1\/2 the cream into a 9x13 dish and dip each tortilla in, both sides, till fully coated. next put chicken filling and cheese in the tortilla and roll up. place rolled up tortillas into the 9x13 dish and dump extra filling and cheese on top. pour the rest of the cream on top of the tortillas, making sure not to go more than 3\/4 high in the dish (otherwise it will spill during cooking!). cook at 350 degrees for 30-45 minutes. serve with limes, rice, avocado, cilantro.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken throughly then cut into pieces or shred. combine shredded chicken, cream cheese, salsa verde in pot and heat until cream cheese is melted and mixture is bubbly. spoon mixture into tortillas and roll closed placing into 9x13 baking dish. once baking dish is full, pour green enchilada sauce on top then sprinkle on cheese. bake 350 for about 30 minutes until cheese is melted and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute the onion in butter for 5 minutes. add green chilies (drained) and saute 1 minute more. stir in the cream cheese (cubed) and chicken. cook, stirring constantly, until cheese melts. spoon 2 to 3 tablespoons down the center of each tortilla. roll tortillas and place seam side down in a sprayed 13x9 baking dish. top with schredded monterey jack cheese. drizzle evenly with whipping cream. bake at 350 for 45 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix sauce then boil 2 minutes reduce heat and simmer 30 minutes. combine chicken and 3\/4 lb jack cheese, 3\/4 lb cheddar and half sauce. dip tortillas in hot oil 10-15 seconds then into sauce then fill with chicken mixture. fill 9 x 13 pan with enchiladas then cover them with remaining sauce top with cheese bake at 350 for 15-20 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine soup, sauce, gravy and chilis. thinly cover the bottom of a 9 x 13 dish with sauce mix then with 6 tortillas. layer 1\/3 of the chicken, 1\/3 of beans, 1\/4 of cheeses and 1\/4 of sauce. cover each layer with 4 tortillas using 6 for the top layer. top with remaining sauce, cheese, and olives. cook in a 450° oven for 20 to 30 minute or until hot and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken in pan of water. remove chicken from water when done (i pour mine through a colander) place in fridge to cool. preheat over to 350. crush tortilla chips in bag, pour into 8 x 11 baking dish. mix together soups, salsa, and sour cream. (i wipe out the chicken pot and use it to save from dirtying another bowl). shred chicken and mix into soup mixture. mix in cheese. spoon over crush tortilla chips. bake at 350 for one hour.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble.","target":"preheat oven to 450. heat grape seed oil and dip tortillas in them. spray a 13x9 inch pan with cooking spray. mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas. roll tortillas up and place in baking pan. pour salsa on top along with cheese. let cook about 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450. heat grape seed oil and dip tortillas in them. spray a 13x9 inch pan with cooking spray. mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas. roll tortillas up and place in baking pan. pour salsa on top along with cheese. let cook about 20-25 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees. combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. season with tabasco sauce to taste, depending on how spicy you want it. it can be left out if you do not like even mildly spicy. bake for 20 minutes, remove from the oven and stir in the chicken. sprinkle on the shredded cheese and then the crushed chips. return to the oven and cook for 15 more minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: soften onions in a small amount of oil. add crushed red pepper, jalopenos, chicken. when chicken is cooked through out, remove from pan and shred. ( i used two forks to pull apart.) then return to pan. add soup, spices, rice and cook for roughly 30 minutes. remove from heat, add cilantro. cool enough to handle. spread a small amount refried beans on tortilla then add chicken mixture. top with small amount of cheese and roll up. place in lightly greased pan and bake until slightly browned at 350. usually between 10-15 minutes. serve with sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. cook pasta according to package directions; drain. rinse; drain and set aside. in skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. stir in chicken, beans, seasoning mix, and 1\/2 cup enchilada sauce. cook and stir 5 minutes. stir in 1\/2 cup each of the cheese and green onions. divide filling among shells. spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. arrange shells atop sauce. drizzle with remaining enchilada sauce. bake, covered, 30 minutes. uncover; sprinkle with remaining cheese. bake 5 minutes more or until cheese melts. sprinkle with chips and remaining green onions. serve with avocado dip and\/or sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. stir in chicken, tomatoes, 3\/4 cup cooking creme and shredded cheese. spoon about 1\/3 cup chicken mixture down center of each tortilla; roll up. place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. cover. bake 15 to 20 minute or until heated through. special extra: sprinkle with chopped tomatoes and sliced green onions before serving. nutrition information per serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%dv vitamin a, 15%dv vitamin c, 30%dv calcium, 20%dv iron.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in sauce pan, boil water covering chicken. cool. shred. if using fresh spinach, steam covered 3-5 minute drain well. in a large bowl, combine chicken, spinach and scallions. set aside. combine sour cream, yogurt, flour, cumin and salt. stir in milk and green chillies. divide sauce in half. set one portion aside. combine one portion of sauce and the chicken-spinach mixture. divide the filling among the tortillas. roll and place seam side down in an ungreased 2 qt baking dish. before baking, spoon other half of sauce over tortillas. bake, uncovered at 350 for 25 minutes sprinkle with cheese, let stand for 5 minutes serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre heat oven at 350 degrees. combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl. fill each tortilla with 2 spoonfuls of filling mix. fold tortillas and place in baking pan seam side down. when the pan is filled, pour enchilada sauce over the top of all the filled tortillas. cover the pan and bake for 20-40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large skillet on medium heat; add chicken; cook and stir 3 minutes. add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. stir in salsa, beans, corn and 1 cup cheese. spray bottom of 13x-9-inch baking dish with nonstick cooking spray; spread 1\/2 cup enchilada sauce on bottom of 13x9-inch baking dish. soften tortillas according to package directions. place 2\/3 cup chicken mixture down center of each tortilla; roll up. place in dish, seam-side-down. pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. bake in preheated 375°f oven 20 minutes or until cheese is melted and filling is hot.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a big skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. stir in the soup, enchilada sauce, chilies, and chipotle pepper. add in tortillas and 1 cup cheese. bring to a boil; decrease heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. sprinkle with cilantro and remaining cheese. serve with sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble.","target":"in a small bowl mix beans, and 1\/2 cup shredded cheese. pour 1\/2 of the enchilada in the bottom of a 8x8x2 pan. spread 1\/4 of bean mixture down the center of each tortilla. fold in sides of tortilla(i heat the tortillas for 5 seconds before doing this to soften them). place seam side down in pan. top enchiladas with remaining sauce. sprinkle with cheese. bake at 350 degrees for 20 minutes or until cheese is bubbly. use 325 degrees if using a glass dish. top with sour cream, salsa and green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small bowl mix beans, and 1\/2 cup shredded cheese. pour 1\/2 of the enchilada in the bottom of a 8x8x2 pan. spread 1\/4 of bean mixture down the center of each tortilla. fold in sides of tortilla(i heat the tortillas for 5 seconds before doing this to soften them). place seam side down in pan. top enchiladas with remaining sauce. sprinkle with cheese. bake at 350 degrees for 20 minutes or until cheese is bubbly. use 325 degrees if using a glass dish. top with sour cream, salsa and green onions.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken breasts in water approximately 20 minutes or until done. remove, let cool and shred or thinly slice. (a whole chicken can be cooked and shredded as well.) heat oil in skillet. add cumin, garlic, onion and jalapeño; stir-fry 3 minutes. add cooked chicken, salt and pepper, and red pepper. simmer to warm through. fill tortillas with equal portions of refried beans and chicken mix. roll up and place in a baking dish large enough to fit all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake at 350º f for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream. makes 8 enchiladas.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown hamburger, chopped onions. drain and add grated cheese and half of can of green chilies. cook tortillas in small amount of oil. drain on paper towels. place 2 tablespoons of hamburger mixture on each tortilla and roll. place in greased 9 x 13\" pan. add milk gradually to soup, and add grated velveeta cheese. heat and stir until cheese melts. add remaining 1\/2 can of chopped chilies and green onion dip. pour over tortillas. cover with foil and bake in oven 350 for 30 to 40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine soup and sour cream; stir in chicken, chiles and olives. spoon â\u2026\u201C to ½ cup chicken mixture down the center of each tortilla; top with 1-2 tbsp cheese. roll up and place seam side down in a greased 13x9 dish. pour enchilada sauce over top; sprinkle with remaining cheese. bake, uncovered @ 350 for 35 minutes or until heated through.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook chicken in olive oil until almost done. add peppers, onions, and seasonings. once chicken is no longer pink, add tomatoes, tomato sauce and pickled jalapenos cook down slightly. add the spinach and cook until wilted. add 1 cup of shredded cheese and sour cream until well blended. in a 9x13 glass casserole dish, cover the bottom with enchilada sauce. twice layer tortillas, meat mixture and end with tortillas, top it off with the rest of enchilada sauce and remainder of shredded cheese. bake uncovered @ 350 for 30 minutes. let it sit for 10 minutes to set. top with sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 and prepare a casserole dish. shred or thinly slice chicken breast. slice tortillas into 1 - 1 1\/2 inch strips. mix together soup, tomatoes, chilies, cumin, sour cream, and corn with spices. add chicken. lay a layer of strips on the bottom of the dish. spoon some chicken mixture over the strips. put down another layer of strips. alternate with chicken until topped with last layer of tortillas. sprinkle half of the cheese over the top and bake in oven for 40 minutes. the last 5 minutes, sprinkle the last of the cheese on the top.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. combine chicken stock and breast in a large skillet and cook until breast is throughly cooked. when chicken has cooled, tear it to bite sized pieces. chop green pepper and put it in a bowl with torn chicken. mix flour, sour cream and salt, then add in milk and mix. pour half the mix over your bowl of chicken and green pepper. construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them. bake, covered, for 20 minutes. bake, uncovered for 20 minutes. sprinkle cheese over top and let sit for 5 mins, then enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: use a 6-quart slow cooker. pour the enchilada sauce and tomatoes into the bottom of the stoneware insert. add the beans, celery, onion, and spices; stir to combine. place the chicken on top. cover and cook on low for 7-8 hours, or until the flavors have combined. if your chicken has bones, fish the bones out before serving. serve with cheddar cheese and a dollop of sour cream on top.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven 400*. heat olive oil in skillet and add diced onion, then garlic. while onion is cooking, shred rotisserie chicken. add chicken, green chilies and cream cheese to skillet. stir well to combine as the cream cheese melts. once cheese is melted, remove from heat. spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese. bake 20 minutes, until cheese is melted and sauce is bubbling.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix chicken, onion an dcheese together and set aside. in medium saucepan, combine remaining ingredients over low heat and stir until bubbly. roll chicken\/cheese mixture in tortillas, place in well-greased (or sprayed) 9x13 pan, seam-side down. pour soup mixture over all. bake at 350f 25-30 minutes. serve with salsa and tortilla chips, if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 º. lighty oil spray a 9 x 13 baking dish. in a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1\/2 cups of the cheese. divide the chicken mixture among the 8 tortillas. roll tortillas and place seam-side down into baking dish. mix soup and milk until blended. spread soup mixture over roll-ups and top with the remaining cheese. bake 30 minutes until bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: \u2022preheat oven to 350o f. option: cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding. \u2022heat oil in a large skillet and add onion; sauté until tender. add tuttorosso® new world style diced tomatoes in tomato juice, tuttorosso® tomato sauce, taco seasoning, garlic powder and parsley; blend together. bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. \u2022place 1\/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. pour 1\/3 of meat mixture over tortillas and layer with 1\/3 of olives and 1\/3 of cheese. repeat these layers two more times, ending with cheese. bake uncovered for 30 to 40 minutes.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry ground beef and onion together with garlic. drain well. add taco seasoning with 1\/2 cup water. in a medium saucepan heat up the refried beans. while the refried beans are heating up and the beef is frying, place 2 cups of water to boil. add rice. cover and place on simmer. leave for 30 minutes. warm the tortillas slightly in the microwave. place each some beef, beans, rice and shredded cheese in each tortilla. use only one cup of cheese in the tortillas. pour a little bit of enchilada sauce in the bottom of a 9 by 13 baking pan. place filled tortillas in pan. cover with remaining enchilada sauce. sprinkle leftover cheese on top. bake at 375 degrees for 20 minutes. enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all the ingredients together except for the bread crumbs. shape the mixture into balls; roll in bread crumbs. bake at 350 degrees for 40 minutes on a lightly greased baking sheet. you can serve them with or without a dipping sauce consisting of 1\/2 cup sour cream and 3\/4 cup mild enchilada sauce.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350 degrees. in a medium bowl, stir together soup, and enchilada sauce, and spread 1 cup of this in a ungreased 11x7 inch baking dish. in a large bowl, mix 1 cup soup mixture with chicken, and 1 cup of the cheese, reserving the remaining soup mixture. on a microwavable plate, stack tortillas, and cover with a paper towel, heat on high for 1 minute to soften. place 1\/4 cup chicken mixture along the middle of each tortilla. roll up and place seam sides down in baking dish with sauce. pour remaining soup mixture over enchiladas, and sprinkle with remaining 1 cup cheese. sprinkle green onion on top. bake for 30 minutes or until cheese is melted, and sauce is bubbly around edges.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil the chicken! shred the chicken and let it cool. chop some green onions. mixture! in a large bowl mix well the 16oz bag of cheese. 16oz tub of sour creme. a handfull of green onions. the shredded chicken. and the garlic powder. use a 9x13 glass pan. coat the bottom of your pan with sauce. pour some sauce on a dinner plate. dip a tortilla in the plate of sauce and place in your glass pan put in some of your mixture and roll it and continue till your pan is full. pour more sauce over the whole thing add the other bag of shredded cheese on top and more green onions and black olives for garnish.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees (f). stir the soup, sour cream, picante sauce and chili powder, chicken, cheese, spread chicken mixture down the center of each tortilla. roll up and place, seam down, in a 13x9 baking dish. cover with enchilada sauce. bake in oven until enchiladas are hot and bubbly.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. first dice chicken not to large cook on med high in frying pan 2. while the chicken is cooking slice the olives and grade the cheese. 3. put thin layer of alfrado sauce in a glass pirex pan semi large 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that 6. put a layer of alfrado sauce on top about half the jar 7.top with chesse and left over chicken olives if any 8. bake at 350 10-15 min till chesse is melted 9.can top with sour cream or salsa.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. stir in chicken. place 1\/4 cup chicken mixture down the center of each tortilla. roll up and place seam side down in two greased 13-in.x 9-in, baking dishes. in a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. bake, uncovered, at 350*f. for 30-40 minutes or until heated through. sprinkle with cheese; bake 5 minutes longer or until cheese is melted. note: i\"ve made this with her kids -- they loved it. the second time we made it we added mexican style corn and white rice in with the chicken -- to me it was even better.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre heat oven 350 degreees. melt butter or heat oil in large frying pan. saute chicken, onion, 1\/2 salsa, hot peppers, cream cheese, and cumin. when chicken is cooked add 1\/2 shredded cheese. spray pan with pam and line with foil (i use a brownie pan). spoon mixture into tortillas, roll up and fold ends inches. place in pan seam side down. top with remaining salsa and cheese. bake 15 min uncovered.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. place 2 chicken breasts on top of mixture. in a large bowl, whisk together enchilada sauce and soup. gradually whisk in milk until smooth. pour sauce mixture over ingredients in cooker. cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. remove chicken and cut or shred into bite sized pieces. add chicken back into soup. top with colby-jack cheese and serve. can also be topped with avocado, sour cream, or crushed tortilla chips. note: if the soup is too thick for you, just add a little more milk after it's all cooked.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350. cook tortillas in olive oil on both side so they don't tear when rolling. combine enchilada sauce and sour cream in a bowl. pour a few tbsp of sauce in the bottom of a 13x9 baking dish. assemble enchiladas. put a little sauce, cheese, chicken and whatever else you choose in a tortilla and roll it up. *. when the tortillas are full-- pour left over chicken and sauce over enchiladas and cover with grated cheese. bake covered for 30 minutes. uncover and bake for 15 more minutes or until cheese is bubbly. * i have also layered the ingredients like a lasagna. be creative and have fun with it. :).","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. grease a 9x13 pan. mix chicken and 1 cup cheese. roll up in tortillas and place in pan. in a sauce pan, melt butter, stir in flour and cook 1 minute. add broth and whisk until smooth. heat over medium heat until thick and bubbly. stir in sour cream and chilies. do not bring to boil, you don't want curdled sour cream. pour over enchiladas and top with remaining cheese. bake 22 min and then under high broil for 3 min to brown the cheese. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. just make and freeze the enchiladas. make the sauce the day of.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. spray 13x9-inch baking dish with cooking spray. in a medium bowl combine soup, sour cream, chicken, chilies and 3\/4 cup cheese. spread 1\/4 cup enchilada sauce in bottom of baking dish. top each tortilla with about 1\/3 cup chicken mixture. roll tortillas to enclose filling; arrange in baking dish. top enchiladas with any remaining enchilada sauce. cover baking dish with foil. bake 40 minutes. remove foil. sprinkle with remaining 3\/4 cup cheese. bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown. serve with spanish rice and seasoned black beans. refrigerate leftovers.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble.","target":"brown venison. add all the spices to browned venison and blend in. preheat oven to 350. pour in 8 ounces of salsa in oven safe 13 x 9 inch pan. spoon venison mixture, evenly divided, into each of the tortillas and roll up. place rolled tortillas, seam side down in pan. cover with cheeses. bake on 350 for 15 minutes (until cheese is thoroughly melted). add guacamole or sour cream after baking if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown venison. add all the spices to browned venison and blend in. preheat oven to 350. pour in 8 ounces of salsa in oven safe 13 x 9 inch pan. spoon venison mixture, evenly divided, into each of the tortillas and roll up. place rolled tortillas, seam side down in pan. cover with cheeses. bake on 350 for 15 minutes (until cheese is thoroughly melted). add guacamole or sour cream after baking if desired.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large mixing bowl beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. stir in chicken. place 1\/4 cup of mixture down the center of each tortilla. roll up and place seam side down in 2 greased 13x9x2 baking dishes. in a bowl combine the soup, sour cream, milk and chilies. pour over enchiladas. bake uncovered for 30-40 minutes until heated through. sprinkle with cheddar cheese and bake 5 minutes longer or until cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. coat 9 in square baking dish with cooking spray. chop tomato, set aside. cook peppers and onions in non-stick pan, until onions are translucent, set aside. combine chicken, onion, pepper, 3\/4 cup re-fried beans and 1\/2 can enchilada sauce. spoon mixture equally down center of tortillas. roll tortillas around filling and place, seam side down, in baking dish. spoon remaining beans around edges of casserole. pour remaining enchilada sauce over top, sprinkle tomato, olives and then cheese over enchiladas. cover with foil and bake 15 minutes. remove foil, bake additional 5 - 10 minutes or until heated through, and cheese is melted.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400 f. in a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1\/2 cup mexican blend cheese, and taco seasoning. stir in the chicken. pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes). top with the remaining cup mexican blend cheese and cilantro. bake for 25-30 minutes or until cheese is bubbly and melty. top with more cilantro and sour cream if desired. enjoy!","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees; prep baking dish with cooking spray. remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside. in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar. take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled. spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes. remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. shred when done. preheat oven to 350 and deg;f. coat bottom of two 9 x 13 pans with enchilada sauce. microwave tortillas in paper towels for 30 seconds. place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1\/4 cup chicken, and rolling it up. keep folded sides underneath. repeat with all tortillas. spread remaining sauce on top and sprinkle with cheese. bake 15 minutes. garnish with salsa and sour cream.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 350 degrees. grease a 9×13-inch pan with nonstick cooking spray. in a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. stir well to combine. spoon the mixture into the prepared pan. top with the remaining cheese and black olives. bake for 30 minutes or until hot and bubbly. sprinkle cilantro over top before serving. the casserole can be frozen or refrigerated, prior to baking. add a few minutes to the cooking time to allot for a cold pan. if cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil chicken breasts for 15 minutes. cut into pieces. melt 1\/4 cup butter and mix with onions. sautee with salt and pepper. add chicken and 1.5 cups cheese. remove from heat. roll mixture into tortillas. melt other 1\/4 cup butter and combine with 1\/2 cup flour. whisk together. add chicken broth. stir constantly until simmering. stir in sour cream and chiles. pour over tortillas. bake for 20 minutes at 425. sprinkle with leftover cheese. bake for additional 5 minutes. serve.","target":"boil chicken breasts for 20-30 minutes. add soup, cream cheese, chilis, onion, sour cream and cheese to broth. cut tortillas into 1\/4. add chicken that you have already chopped into small pieces to cream cheese mixture. in 9x14 pan, layer: tortillas, chicken, cheese ps: if you want to take a whole lot more time you can dip tortillas in sauce to softened. dont add chicken to sauce. put chicken on tortilla and roll it up. pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. my recipe is simplified into a casserole. taste just as good without the trouble. taste better, you didnt have to go to that much trouble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"par-boil manicotti noodles, drain. place in a bowl of cold water to prevent sticking. preheat oven to 350°f. combine eggs, 1\/4 cup of the parmesan cheese, 1\/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings. drain shells, pat dry with paper towels. fill shells with cheese mixture, spread 1\/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish. arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell. sprinkle with remaining mozzarella, cheddar and parmesan cheeses. bake covered loosely with foil for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook manicotti shells according to package directions; drain. pour half of spaghetti sauce into a lightly greased 13x9 inch baking dish. combine 1 1\/2 cup mozzarella cheese and next 7 ingredients; mix well. stuff manicotti shells with cheese mixture; arrange in sauce. pour remaining spaghetti sauce over manicotti; bake at 350 degrees for 25 minutes. sprinkle with remaining 1\/2 cup mozzarella; bake an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook manicotti shells to desired doneness as directed on package. drain well. heat oven to 350 degrees. grease two 13-by-9-inch baking dishes. in large bowl, combine eggs, onion, 1 cup parmesan cheese, nutmeg, cottage cheese, spinach and mozzarella cheese. mix well. drain manicotti. fill shells with cheese mixture. place side by side in dish. pour spaghetti sauce over manicotti and sprinkle with ½ cup parmesan cheese. bake in preheated oven for 35-40 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"thaw spinach. drain well and squeeze out excess water. in large bowl combine spinach, ricotta,1 cup mozzarella, 1\/4 cup parmesan, onion, egg, parsley, garlic and pepper. combine spaghetti sauce with water. pour 1 cup of sauce into a 13 x 9 baking pan. stuff the uncooked manicotti shells with the cheese mixture. place in pan over sauce. pour remaining sauce over manicotti. sprinkle with remaining mozzarella and parmesan cheese. cover and refrigerate at least 4 hours or overnight. remove from refrigerator 30 minutes before baking. bake, uncovered, 40-50 minutes at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook shells according to the package directions. rinse well in cool water and dry. while the pasta is cooking, mix together the cream cheese and 3 cups of mozzeralla cheese. stuff shells with cream cheese mixture (i use my hands to roll a\"snake\" of mix and slide it right in the manicotti tube.) put a thin layer of sauce on the bottom of a 13 by 9 baking dish. place manicotti in dish and cover with remaining sauce. sprinkle 1 cup of mozzarella over the top. cover with foil and bake for 30 minutes at 375. uncover, sprinkle with parmesan cheese, and bake for 15 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook pasta as per directions on package. combine ricotta cheese, mozzarella, pesto, garlic, and 1\/4 cup parmesan cheese. set aside. pour 2 cups of spaghetti sauce on the bottom of a glass 9x13-inch pan. stuff pasta's with cheese mixture and place in glass pan. top with remaining sauce and parmesan cheese. bake 350° for approximately 40 minutes. serve with a nice salad, garlic bread and of course a fine red wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook manocotti noodles according to al dente package directions. rince under cold water. in a bowl combine spinach, cottage cheese, 1\/2 of the mozzarella cheese, garlic and salt and pepper mix well. stuff cheese and spinach mixture into manocotti shells and place stuffed shells into 9x13 dish. top shells with any remaining mixture, pasta sauce, and then cheese. bake at 350°f for 30 minutes covered with foil. let sit for a few minutes before dishing up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"preheat oven to 450°. in 13 x 9-inch baking dish, spread 1\/2 of the pasta sauce. add manicotti, then top with remaining pasta sauce and sprinkle with cheeses. bake covered 20 minutes. remove cover and continue baking 5 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"brown beef and garlic; drain. mix next 4 ingredients; stir in beef. fill each manicotti with about 1\/4 cup of cheese and meat mixture. place in a baking dish; cover with sauvce. sprinkle with oregano and parmesan cheese. cover with foil. bake at 350° for 25 minutes. remove foil and bake 10 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook manicotti shells per the instructions on the package. rinse pasta, let cool, and pat dry. combine mozzarella, ricotta cheese, and basil in a bowl. (if you do not have 2 cups ricotta, i have used 1 cup cottage cheese and 1 cup ricotta as well). stuff manicotti shells with cheese mixture. spoon works good! spoon some pasta sauce on bottom of greased 9x13-inch pan. make sure bottom as a layer of sauce. add stuffed pasta to pan and pour remaining pasta sauce over the top. bake at 350°f degrees for 15 minutes. sprinkle with parmesan cheese and bake for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook manicotti acoording to package directions. combine cheeses, parslet, salt, and pepper and spooon into manicotti. spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan. arrange manicotti in single layer over sauce. add remaining sauce. cover with foil and bake at 350 for 40 minutes. remove foil and abke 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook noodles to package directions, make sure they are a bit al dente, drain and set aside to cool. mix spinach, 1\/2 the mozzarella, cottage cheese garlic and salt and pepper in a bowl. stuff mixture into cooled manicotti noodles, if you have any left over, you can freeze it, or just stick it on top of the noodles. place noodles in a 9x10-inch glass casserole dish, and cover with 1\/2 jar of pasta sauce and the remaining mozzarella cheese. cover dish with foil and bake at 350-375°f for 30 minutes, until its hot, and bubbly. let cool a bit before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"cook pasta. cool in single layer. heat oven to 350. stir together cheeses, parsley, salt and pepper. spoon into cooled pasta shells. spread thin layer of spaghetti sauce on bottom of dish. arrange pasta tubes in single layer. top with sauce and extra mozzarella. cover with foil. bake 40 min until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"in a bowl, combine the cottage cheese, spinach, cream cheese, sour cream, garlic powder, salt and pepper. spread 1\/2 cup of cottage cheese mixture over each noodle, roll up jelly-roll style. place seam side down in an 11 x 7 x 2 inch baking dish coated with nonstick cooking spray. sprinkle with mozzarella cheese. cover and bake at 350 degrees for 35 minutes. uncover, drizzle with spaghetti sauce if desired. bake 10 minutes longer or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"boil manicotti for 9 minutes, then run cold water in pan to stop the cooking process. i usually lay out the drained, cooked shells on wax paper. while pasta cooks, mix together in large bowl ricotta, only 5 cups of shredded cheese (reserve 1 c.), eggs, basil, and salt to taste. cover bottom of 13 x 9 pan with some of the spaghetti sauce. stuff shells with cheese mixture (i usually use a teaspoon--takes a little practice). place in pan. pour remaining sauce over stuffed shells, being sure all surfaces are covered with sauce. cover with foil and cook for 35 minutes at 350 degrees. remove foil and cover with reserved 1 cup cheese, then bake uncovered for 10-15 minutes more until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in medium saucepan heat tomato sauce, tomatoes (with juice and chopped), water, olive oil, and sauce mix. simmer 25 minutes. brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley. put a little sauce in the bottom of pan. stuff uncooked manicotti shells with meat filling. place as a single layer in pan. put sauce over the shells. pour 1 cup of water around the edges of the pan. bake at 400 degrees for 40 minutes covered with foil. remove foil and bake uncovered an additional 10 minutes.","target":"preheat oven to 350. pour one jar of sauce in the bottom of your baking dish. mix cheeses and spices. stuff shells with cheese mixture. lay noodles in a single layer on the sauce in the baking dish. pour remaining jar of sauce over noodles. cover with foil and bake for 45 minutes. remove foil and continue to bake for 5 minutes adding extra mozzarella on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut pork into 1\/2 inch strips, 2 inches long. heat oil in a wok or electric fryer, brown meat. when brown drain meat on paper towel. set aside. to make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and worcestershire sauce. cook until slightly thickened and has changed color. add meat and simmer, covered, for about 1 hour. add pineapple chunks, green pepper and onion. cook for another 10 minutes until vegetables are just tender. serve over cooked rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut vegetables into strips. dip pork in egg white and then in flour. heat oil in frypan, fry pork till golden brown and crisp. place in serving dish and keep warm. put all other ingredients in except the extra flour, and the water, bring to the boil. stir in extra flour and water, cook for 5-7 minutes, vegetables should still be crisp. pour sauce over pork, serve with noodles, yum!","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: over medium heat bring part 1 ingredients to a boil. mix part 2 ingredients and add to boiling mixture. cook until bubbly and thick. remove from stove and add part 3 ingredients. this will keep in the refrigerator for weeks. room temperature ketchup mixes easier than refrigerated. serve warm.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in lg. skillet, melt shortning, add pork, sprinkle with paprika. brown well. cover and cook 20 minutes. in med. bowl, combine brown sugar, cornstarch and salt. add pineapple juice, vinegar, water, soy sauce, and worcestershire sauce; blend until smooth. stir into meat. cook on low until thickened. add green pepper and pineapple. cover and cook 5 minutes. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a wok or pan. add chicken and stir fry until lightly browned and cooked through. remove from wok\/pan and drain on absorbent kitchen paper towels. keep warm. drain the pineapple and reserve the syrup. drain any excess oil from wok (or pan). mix together the cornflour and water, and add to the wok\/pan with the reserved syrup, tomato and soy sauces, sugar, vinegar, lemon juice and grated ginger. add pineapple, chopped red pepper and celery. cook for just 1 minute. add chicken, spring onions and mandarin segments. stir until heated through.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put ribs in large, shallow, roasting pan. bake, uncovered, at 350* for 1-1\/2 hours. while ribs are cooking, mix sugars and cornstarch in med saucepan. stir in ketchup, vinegar and water, bring to a boil. cook and stir until thickened and clear. when ribs are done, remove and discard fat. place back in pan, pour 1-1\/2 cups sauce over ribs. bake 30 minutes longer. cut into serving size pieces; brush with sauce.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine flour, salt and pepper in bag; add meat pieces and shake to coat. in lg skillet, brown meat in hot oil. drain. mix water, catsup, brown sugar, vinegar and worcestershire sauce. stir into the meat. add the onion. bring to a boil, reduce heat and simmer for 30 minutes. add carrots and simmer for another 30 minutes.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tbs vegetable oil in skillet over med hi heat. stir fry carrots, onion and garlic for 4 minutes. whisk together water, vinegar soy sauce, brown sugar and cayenne. pour into skillet and bring to a boil. add shrimps, cook for 3 minutes or until pink. whisk cornstarch with 1 tbs water, add to skillet and cook for 1 minute. sprinkle with green onions.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place ribs on rack in a large shallow pan. bake uncovered at 350°f for an hour and a half. meanwhile, combine sugars and cornstarch in medium size pan over stove. stir in ketchup, vinegar and water; bring to a boil. cook and stir until thickened and clear. remove ribs and rack from pan; discard fat. pour about a cup and a half of the sauce over the ribs. bake 30 minutes longer. cut into serving pieces. brush with remaining sauce. yields 6 to 8 servings! absolutely delicious!","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice the pork into 2 inch by 1\/2-inch strips. melt the shortening in a large frying pan or skillet over medium heat. add pork and cook, stirring constantly, until pork browns. add water, bouillon cubes and 1\/2-teaspoon salt. mix well and cover; simmer until tender, about 1 hour. in a medium saucepan, combine brown sugar and cornstarch. stir in reserved pineapple juice, soy sauce, vinegar and 1 1\/2 teaspoons salt. cook over medium heat, stirring occasionally, until thickened. add sauce-cooked pork; mix well. stir in pineapple, green pepper and onion. cook over low heat until vegetables are tender, about 20 minutes.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut pork into 1\/2\" strips. drain pineapple; set aside; reserve juice. in med bowl, combine brown sugar and cornstarch; add pineapple juice, vinegar and soy sauce, and broth; stir and set aside. heat oil in med skillet on med high; add pork stirring quickly until tender and browned. drain meat on a paper towel; keep warm. wipe skillet with another paper towel. add juice mix to skillet; cook over med heat until it starts to thicken. add the meat; simmer for about five minutes. add green pepper and onion, continue to simmer for five minutes. add pineapple; cover and simmer for about ten minutes more. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix pork, sherry, soy sauce, cornstarch and salt in bowl. separate pieces and fry in oil (350°f) until crisp on edges and well done (8-10 minutes). drain well and put pork on paper towels. keep warm. next make the sweet and sour sauce. mix next 2\/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside. in a saucepan heat the remaining one tablespoon oil and brown garlic. throw away garlic. add sugar\/vinegar mixture to saucepan and cook until mixture boils. stir in corn-starch\/water mixture, stirring constantly until it thickens. add pineapple chunks and snow peas (if using), then add pork. mix well.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meat add all the rest of the ingredients to roast pan or dutch oven. (a crockpot can also be used for recipe) stir to mix well. cover and put into a 350 degree oven for about 1\/2 hr. or comes to a boil, and then turn heat down to 250 degrees for 2-2 1\/2 hrs checking to add water, if it thickens too much. cook on low in crockpot for 5-6 hrs.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat cooking oil in wok. stir-fry onion, garlic, lemongrass, ginger, lemon rind, and lime leaves until fragrant. stir-fry chicken with the spices till almost thoroughly cooked. add bell pepper, snow peas, and baby corn one by one. stir-fry briefly just to seal the flavour. add plum sauce, lemon juice, and sambal oelek. keep stirring. as the condiments are evenly distributed, add the cornmeal solution and simmer briefly. serve with fragrant rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine egg, flour, salt, 1\/4 cup cornstarch, and 1\/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. drain. heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. slowly add 1\/4 cup water to 3 tablespoons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. add pork, pineapple, and tomato; cook just until well heated. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dredge ribs in flour. melt margarine in dutch oven and brown ribs on all sides. remove from pan and drain. saute onion and garlic til tender. combine other ingredients and add. return ribs to pan. cover and simmer for 2 1\/2 hours, longer if necessary.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine egg, flour, 1\/4 cup cornstarch, and 1\/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes. drain. heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute. slowly add 1\/4 cup water to 3 tablespooons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture. cook until thickened and bubbly. add pork, pineapple and tomato; cook just until well heated. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: separate ribs. dredge spareribs in flour and brown in canola oil. place browned spareribs into a roasting pan with a lid. combine all remaining ingredients and pour over browned spareribs. cook in a 375°f oven for about 2 hours or until sauce has thickened and ribs are tender.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once.","target":"in a mixing bowl, whisk together all ingredients except spareribs, until well-mixed and brown sugar is dissolved. place spareribs in a glass baking dish and pour sauce mix over top. cover and refrigerate for at least 8 hours to allow them to marinate. remove from refrigerator and either grill on med-high heat for about 10 minutes or until done or leave in glass baking pan and bake at 425°f for about 20 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a mixing bowl, whisk together all ingredients except spareribs, until well-mixed and brown sugar is dissolved. place spareribs in a glass baking dish and pour sauce mix over top. cover and refrigerate for at least 8 hours to allow them to marinate. remove from refrigerator and either grill on med-high heat for about 10 minutes or until done or leave in glass baking pan and bake at 425°f for about 20 minutes or until done.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet combine onion, carrot, bay leaf, cloves, lemon slices, ginger and water. bring to a boil then reduce to a simmer. cover and simmer 15 minutes. add fish and cook over medium low, covered, until fish is cooked (it will turn opaque and pull away from center bone)about 10-12 minutes. remove fish to a large deep glass or ceramic dish. boil liquid again until reduced by 1\/2, about 7-10 minutes. strain (saving the carrot) and add the vinegar and brown sugar. stir in parsley and pour over fish. chill until needed (i've chilled for 24 hours in the past). serve chilled garnished with the carrot slices.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in hot fat (oil). add 1 cup water and 1 tsp chicken bouillon. simmer until tender, about 1 hour. drain pineapple, reserving syrup. add brown sugar and cornstarch to syrup. put aside. add green pepper strips and onions to the meat, cook until just barely softened, add pineapple vinegar and soy sauce. add the brown sugar, syrup and cornstarch mix and cook until thick. serve over noodles and\/or rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix together juice from pineapple, cornstarch, chili sauce, soy sauce, and garlic powder in separate bowl. stir fry onion in cooking spray coated wok or large frying pan with vegetable oil for 2 to 3 minutes. add peeled shrimp and zucchini chunks and stir fry until hot. add juice mixture and pineapple and heat until thick, stirring constantly. serve with rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple juice into a measuring cup and set both juice and chunks aside. heat oil in wok or large skillet over high heat. saute onion, pepper and garlic for 5 minutes. combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. mix well and pour over vegetables. add pineapple chunks and shimp to wok and bring to a simmer. combine cornstarch and water, then pour into wok. cook for a few more minutes, stirring constantly until sauce thickens. serve over rice or couscous.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: if using fresh pork, trim fat from meat and cut thin strips into 1\" squares. cook meat in small amount of hot oil in a large fry pan for 10 to 15 minutes or until done. drain fat from pan. if using cooked left over pork, trim excess fat and cut into 1\" chunks. place in a large fry pan. no need to heat. prepare sauce by combining all ingredients, except cornstarch in water, in a medium saucepan. bring to a boil and simmer 1 minute. slowly add cornstarch and water mixture and stir and cook until thickened. add green pepper to sauce and cook 1 minute. transfer sauce mixture to fry pan with meat. add tomato, pineapple and mandarin oranges and heat through. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in large nonstick skillet over medium-high heat. add chicken and strips of bell pepper and cook 8 minutes or until chicken is cooked through, stirring occasionally. add sweet and sour sauce, dressing, soy sauce and broccoli, mixing well. cook for 2 minutes or until heated through, stirring occasionally. serve over hot rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ribs in a large frying pan. add onion. drain excess fat. add mushrooms. (optional). add the pineapple and the juice. while the ribs are browning place all the rest of the ingredients from the brown sugar to the consomme into a small saucepan to make the sauce. stir the sauce constantly until it comes to a boil. pour over the rib combination. cover and simmer for about 2 hours, until the ribs are tender. enjoy!","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the sauce ingredients and set aside. coat the shrimp very lightly with flour and shake off excess. heat 2 teaspoons of the oil in a large wok, set over medium-high heat. saute the shrimp in batches until golden brown on both sides, about 3 minutes. remove the shrimp from the wok. add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. add the pineapple chunks and sauce. cook until the sauce thickens, about 1 minute. add the shrimp, warm and serve.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl. heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. add half the chicken and cook, stirring often, until no longer pink, about 3 minutes. transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken. add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes. add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute. add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes. serve.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork in oil over medium heat. add next 6 ingredients. simmer 15 minutes or until pork is done. blend cornstarch with 2 tbsp reserved pineapple liquid until smooth. add to pork with green peppers and cook until thickened, stirring constantly. boil for 2 minutes. serve over cooked rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once.","target":"preheat oven to 350* f. rinse ribs to remove any bone fragments and pat dry. combine flour, salt, and pepper in a large ziplock bag; add ribs and shake until well coated. lay ribs in a roasting pan or casserole (at least 2 inches deep). top with onion rings. to make sauce, combine remaining ingredients and mix well. pour sauce evenly over ribs and onions. cover and bake at 350* f for 2 1\/2-3 hours or until ribs are very tender. serve with onions and sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350* f. rinse ribs to remove any bone fragments and pat dry. combine flour, salt, and pepper in a large ziplock bag; add ribs and shake until well coated. lay ribs in a roasting pan or casserole (at least 2 inches deep). top with onion rings. to make sauce, combine remaining ingredients and mix well. pour sauce evenly over ribs and onions. cover and bake at 350* f for 2 1\/2-3 hours or until ribs are very tender. serve with onions and sauce.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple, reserving juice. set pineapple aside. combine pineapple juice, cornstarch, chili sauce and soy sauce -- set aside. set on med-hi heat, coat fry pan with cooking spray and add oil. stir-fry green pepper and onion 2-3 minutes. add shrimp. stir-fry 2-3 more minutes. stir in liquid mixture and pineapple chunks. cook until mixture is bubbly. serve immediately. best served over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place the pork, peppers, and onions in the slow cooker. drain the pineapple, reserving the chunks for later. in a bowl, combine the pineapple juice, brown sugar, cider vinegar, orange juice, and soy sauce; stir into the slow cooker. cook on low for 5-6 hours or on high for 2_1\/2- 3 hours. when pork is done, mix together the cornstarch and water and stir into the slow cooker. stir in the pineapple chunks and cook an additional 20 minutes (or serve them on the side).","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put cornstarch in a plastic food bag. add chicken and toss to coat. heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. add chicken and stir-fry for 3-4 minutes until golden brown on all sides. remove to a bowl with a slotted spoon. add bell pepper, snap peas and water chestnuts to drippings in skillet. stir-fry 2 to 3 minutes or until vegetables are crisp-tender. pour in stir-fry sauce and return chicken to skillet. stir to coat chicken and vegetables. garnish with scallions. serves 4.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine flour, 1 tsp salt and pepper in a plastic bag. add meat, shake to coat. in a dutch oven brown meat well in hot oil. combine water, ketchup, sugar, vinegar, worcestershire sauce and 1 tsp salt. stir into browned meat, add onion and carrots. cover and cook over low heat for approx 2-3 hours, stirring occasionally until meat and carrots are tender. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut pork butt into 2\" cubes. mix marinade ingredients. add pork to marinade and marinate for at least 1\/2 hour. roll marinaded pork in cornstarch and shake off excess. deep fry pork in oil for 5 minutes and remove from oil. reheat oil and fry pork again for crispness. remove pork and set aside. cook first 5 sauce ingredients over medium heat in a large sauce pan mixing thoroughly, about 5 minutes. add cornstarch and water. bring to a boil over high heat to thicken. reduce heat and add veggies tossing to coat. add meat and toss again. serve over rice, garnishing with the pineapple chunks.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop the pork into bite sized bits, and marinate in the sherry and soy while making the sauce. cut all vegetables into 1\" squares, (bite size). heat oil and saute all vegetables, about 3 to 4 minutes. add pineapple. combine all other ingredients, and add to the pan, stirring till it thickens. keep warm. pork. add the plain and cornflour to the pork and toss to coat, shake off any excess and deep fry the pork in medium hot oil until done. drain the pork and re-heat the oil. cook pork for about 30 seconds, until crisp. serve on rice with the sauce poured over.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut into 2-inch long 1\/2 inch thick strips pork shoulder. in a wok or large skillet over medium-high heat, brown the meat in vegetable oil. remove the meat and drain on paper towels. add the pineapple juice, water, cider vinegar, dark brown sugar, cornstarch, soy sauce and worcestershire and cook, stirring, until the sauce is slightly thickened and clear. add the meat, reduce the heat, and simmer, covered, about 1 hour, or untl tender. add the pineapple chunks, green bell pepper and onion. cook, uncovered, about 10 minutes. serve over cooked rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown spare ribs in garlic and oil in a heavy pot; drain excess fat. mix together corn starch and soy sauce and pour over browned spareribs; cook until mixture thickens. add sugar, vinegar, pineapple, reserved liquid and water, brown sugar and dried mustard. bring to a boil and when mixture thickens, lower heat cover; simmer one and one-half hours or until spare ribs are tender.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut beef into 1 inch cubes and dredge in flour, salt, and pepper. in a skillet, brown beef in a little oil and place in slow cooker. add remaining ingredients, except carrots, and 1 cup of water. cover and cook on low for 7-8 hours. add carrots and cook for 1 1\/2 hours.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple, reseserve juice. heat oil in large skillet. saute' peppers and oinions for 3 minutes or until tender crisp. remove to bowl- keep warm. saute' pork until done. add garlic saute 1 minute. in bowl mix pineapple juice, karo, vinegar, ketchup and corn starch,until smooth. return vegetables and pineaple to skillet with cooked pork. add liquid to skillet. stir constantly, bring to boil over medium heat. cook 1 minute or until thickened. serve over rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once.","target":"drain pineapple; reserve syrup. combine 2 tablespoons soy sauce and cornstarch in a small bowl. rub soy sauce mixture into ribs. in a 12-inch skillet, saute ribs, in batches, in vegetable oil over medium-high heat until browned. combine reserved syrup, remaining 2 tablespoons soy sauce, vinegar, brown sugar, water, garlic and ground ginger in dutch oven. add ribs. heat to a boil. reduce heat. cover and simmer for 1 and 1\/2 hours, stirring occasionally. spoon off fat. stir in pineapple and heat through. makes 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple; reserve syrup. combine 2 tablespoons soy sauce and cornstarch in a small bowl. rub soy sauce mixture into ribs. in a 12-inch skillet, saute ribs, in batches, in vegetable oil over medium-high heat until browned. combine reserved syrup, remaining 2 tablespoons soy sauce, vinegar, brown sugar, water, garlic and ground ginger in dutch oven. add ribs. heat to a boil. reduce heat. cover and simmer for 1 and 1\/2 hours, stirring occasionally. spoon off fat. stir in pineapple and heat through. makes 4 servings.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large nonstick skillet, cook broccoli, pepper, and onion in hot oil over medium high heat for 4 minutes or until tender crisp. transfer from skillet to a medium bowl. add pork to skillet and stir fry for 2-3 minutes or until done. return the vegetables to skillet and add sauce. stir to coat and heat through. serve over rice garnished with orange sliced.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, fry the fish. set aside. in making the sauce, mix first the sugar, water, soy sauce, salt and vinegar then boil. after boiling, put the cornstarch mixture. stir. put the onion, garlic, carrots and bell pepper. add salt and pepper to taste. let it cook for 3 minutes. pour the sauce in the fish. serve hot.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once.","target":"mix flour, salt, and sherry with beaten egg. dip halibut strips into batter. deep fry in hot oil until golden brown; set aside. mix juice from pineapple, vinegar, sugar, soy sauce, cornstarch and water; bring to a boil. add pineapple chunks and chinese pickle. cook 2 minutes more. pour sauce over deep fried fish. garnish with green pepper strips fried in 2 tblsp. oil. serve hot as part of a chinese meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix flour, salt, and sherry with beaten egg. dip halibut strips into batter. deep fry in hot oil until golden brown; set aside. mix juice from pineapple, vinegar, sugar, soy sauce, cornstarch and water; bring to a boil. add pineapple chunks and chinese pickle. cook 2 minutes more. pour sauce over deep fried fish. garnish with green pepper strips fried in 2 tblsp. oil. serve hot as part of a chinese meal.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dredge pork cubes in cornstarch. fry on all sides until brown. remove from skillet and drain on paper towels, keep warm. pour off excess fat if necessary, leaving about 2 tbs. stir fry garlic, ginger, peppers, and onions 2 - 3 minutes. add tomato and pineapple, and sauce ingredients. cook until sauce thickens. return pork to skillet, heat to bubbling and serve immediately with hot rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: thinly slice the bell pepper and pork. combine water, vinegar, sugar and cornstarch. heat pan or wok until crazy hot then add a little oil of your choice. lay pork pieces flat in pan and season with salt and cook mostly on one side to get some nice brown color then turn over to finish cooking. as soon as you turn your pork, add bell pepper and pineapple, give your sauce a quick whisk to get the cornstarch up from the bottom then add the sauce to the pan. stir for 30 to 60 seconds until the sauce has thickened and serve.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut pork into strips 2 inches long and 1\/2 inch wide. brown in hot fat. add water, cover and cook in an electric skillet for 1 hour. add pepper strips, onion slices, pineapple. saute. combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce. mix and cook until slightly thickened, stirring constantly. pour over hot cooked pork, cover and simmer 10 minutes. serve over cooked rice. garnish with almonds if desired.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse the shrimp and remove the black vein if necessary. heat the sesame oil in a wok (or non-stick frying pan) and stir-fry the shrimp until they turn from grey to pink. add the garlic, ginger and scallions and stir-fry for a couple of minutes. add the red chili and stir-fry for a further minute. finally, add the sweet and sour sauce and cook for a couple of minutes until the mixture is bubbling. scatter with the chopped cilantro and serve at once with boiled rice or noodles.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse spare ribs with running water. cut spare ribs into 6 cm pieces. add garlic, ginger and shallots into a mortar. use the pestle to pound the mixture. add the vegetable oil into the pan. heat oil before cooking the spare ribs. put in the pounded mixture and stir until fragrant. add in the preserved soya bean paste and spare ribs. stir for one minute. put in 1 1\/2 rice bowls of water, chili, light soya sauce, sour plum sauce and sugar. simmer until spare ribs are tender cooked. dissolve the cornflour in 1 1\/2 tablespoons of water. add in the diluted cornflour to the pan. when the gravy starts to thicken, remove from heat. serve the sweet and sour spare ribs while hot with plain steamed rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: start with the sauce, blend the 5 ml cornflour with the water and mix it with the sugar, vinegar, tomato puree, orange juice and soy sauce. fry the chopped pinepple in the oil for 1 minute. add this to the sauce. cut the pork into 2 cm cubes. sprinkle with salt and toss in the 15 ml cornflour. heat the oil in the fryer until a crumb will sizzle vigorously in it. deep-fry the pork for 4 minutes. drain on absorbent paper. heat 15 ml oil in a wide pan. deseed and slice the green pepper and fry it quickly for 30 seconds. lower the temperature add the sauce and cook for 1 minute., add the pork and cook together for 1 minute. if the sauce seems too thick add a little water before serving.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a wok over a high heat. add pork. stir-fry until lightly browned. add capsicum, onion and carrot. stir-fry for 5 minutes. meanwhile, drain pineapple, reserving 1\/2 cup of juice. add ginger, reserved pineapple juice, soy sauce, vinegar, tomato sauce and brown sugar to wok. stir. cover and simmer for 5-10 minutes, stirring, until vegetables are tender. dissolve cornflour in water. stir into sauce. add pineapple pieces. bring to the boil then reduce heat. serve immediately with potatoes.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine cornstarch, salt, pepper, and ginger. drain pineapple reserving juice, set pineapple aside. stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside. in a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm. in the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. stir in pork, pineapple, and jelly. stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened. serve with rice.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: marinate pork in sherry and salt for 15 to 30 minutes. remove pork from the marinade. if using coating #1: dip the pork in the egg, then the flour. if using coating #2: dip the pork into the batter. deep-fry until golden brown; drain. heat 1 tablespoon oil in wok. brown garlic. add vegetables and stir-fry 2-3 minutes (depending upon which vegetables you chose). add honey (or sugar), vinegar, stock and soy sauce. bring to a boil. combine cornstarch with water; add to sauce, stirring until thickened. add pork and cook just enough to heat through. serves 2 as a main course, or up to 6 as a side dish.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a grill to medium-high. meanwhile, in a small bowl, stir together the apricot preserves and rice vinegar. transfer half of the mixture to a large bowl. sprinkle the pork with salt and pepper. grill the pork, turning once, until browned, about 8 minutes. brush with the preserves in the small bowl and grill until caramelized and cooked through inside, 2 - 3 minutes more. transfer to serving plates and let rest. while the pork rests, grill the plums and scallions, turning occasionally, until charred and tender, about 5 minutes for the plums and 2 minutes for the scallions. transfer to the serving plates and spoon the remaining preserves all over.","target":"make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. set aside. in wok, heat oil over medium heat. add onion and cook, stirring often until golden, about 8 minutes. add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. add tomatoes and pineapple chunks and stir-fry for another 5 minutes. stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. taste and adjust sweet\/sour balance to your liking with additional honey, vinegar and\/or soy sauce. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, whisk together all ingredients except oil until well blended. gradually whisk in oil until mixture has thickened. use right away or store in an airtight container in refrigerator up to 1 week. bring to room temperature. whisk before using.","target":"preheat oven to 350 degrees f, then grease a 13\"x9\" baking dish. in a small skillet, saute celery and onion in butter until tender, 3 to 4 minutes. in a large bowl, dissolve bouillon in boiling water, then stir in the stuffing cubes, carrot, orange juice, zest and celery mixture. spoon the dressing into the prepared baking dish, then cover and bake for 20 minutes. uncover and bake another 15 minutes or until thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook noodles in salted, boiling water until nearly done, rinse well and set aside. brown onions in margarine. add ground beef and seasonings and fry until meat loses it's red colour. combine soup with milk and stir well. in a casserole dish, put down a layer of noodles, top with a layer of ground beef and then a layer of the soup mixture. repeat layers ending with noodles. sprinkle with grated cheese and pour beaten eggs on top. bake in a 350 degree oven for about 60 minutes or until top is crisp and golden brown.","target":"saute onion in butter (use olive oil if you prefer) until soft. stir in flour, salt and pepper until smooth. slowly stir in milk and mustard. cook until thickened. stir in cheeses, lemon juice and add cooked noodles. pour into a greased casserole dish. bake at 350°f for 40-45 minutes. sprinkle with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 400°. grease a 9x9 square pan. in a large bowl, mix ham, vegetables and cheeses. in a separate bowl, whisk baking mix, milk, worcestershire sauce, salt, pepper, mustard, and eggs until well blended. add to ham mixture, stirring to combine, and then pour into prepared baking dish. bake 25 minutes or until knife inserted in center comes out clean.","target":"saute onion in butter (use olive oil if you prefer) until soft. stir in flour, salt and pepper until smooth. slowly stir in milk and mustard. cook until thickened. stir in cheeses, lemon juice and add cooked noodles. pour into a greased casserole dish. bake at 350°f for 40-45 minutes. sprinkle with chopped parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter (use olive oil if you prefer) until soft. stir in flour, salt and pepper until smooth. slowly stir in milk and mustard. cook until thickened. stir in cheeses, lemon juice and add cooked noodles. pour into a greased casserole dish. bake at 350°f for 40-45 minutes. sprinkle with chopped parsley and serve.","target":"in a medium bowl, combine cream cheese and olives until well blended. in another bowl, toss parsley and walnuts until well mixed. pinch off about 1 teaspoon of cheese mixture at a time and form into balls. just before serving roll in walnuts and parsley. spear with pretzel sticks or toothpicks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: thaw and deep fry chicken wings in oil. i usually cook 10-12 at a time in large skillet. place on paper towels to absorb excess oil. set cooked wings aside to cool to room temperature. melt butter. add lemon juice, italian seasoning and hot sauce. cool to room temperature. place cooled wings in gallon ziplock bags and add sauce. seal and marinate for 1\/2 hour. place wings on baking sheets and cook at 325°f for 15-20 minutes. you may reuse the leftover sauce for dipping if you reheat it to the boiling point. good served w\/ ranch dressing and veggie sticks. (also see stuffed mushroom recipe). you can deep fry, add sauce and freeze for up to three weeks. thaw then bake. this is a crowd pleaser and goes fast.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients except the wings in a small saucepan, bring to a simmer and cook for 20 minutes. cook the wings according to the package directions, either deep-fried or baked; my family prefers them baked at 425 degrees until the meat is tender and the skin is crispy. put the wings in a large bowl, pour the sauce over, toss to coat well; i like to place them back on a baking sheet at this point and bake for another 15-20 minutes in a 300 degree oven. serve with celery sticks, and either blue cheese or ranch dressing.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl, blend all of the dry ingredients for the breading. in a separate bowl, make the egg wash by blending the eggs and milk. add the chicken and coat well. place coated chicken in breading and toss. place the breaded chicken in a deep fryer or in pot that has enough hot 350º f oil to cover chicken. cook until golden brown. in a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients in a mixing bowl until thoroughly combined. cover and chill in the refrigerator for at least an hour or so; overnight is even better. transfer to serving bowl and serve with tortilla chips and\/or assorted veggies, like carrots, celery, cauliflower, red pepper strips and broccoli.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in large skillet or wok over medium-high heat. add chicken wings; fry until golden brown. remove wings from skillet. remove all but 2 tablespoons oil from skillet. add garlic; cook for 20 seconds. stir in cucumber, bell pepper, pineapple, sweet chili sauce and water. bring to a boil; add wings back to skillet. cook for 1 minute to heat through.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine coating mixture and coat chicken pieces. refrigerate coated chicken for at least 1 hour. meanwhile combine sauce ingredients over low heat until margarine is completely melted. coat chicken in leftover flour mixture. deep fry chicken in 375 degree oil for 13 minutes. drain on paper towel and place in bowl and toss with sauce. repeat with remaining chicken.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f arrange chicken in single layer on baking sheet. bake 12\u201315 minutes or until crisp and hot. combine in microwave-safe bowl, 1\/4 cup wing sauce (for mild), butter, and worcestershire sauce. (increase wing sauce to 1\/2 cup for medium or 1 cup for hot.) microwave on high 30\u201360 seconds or until butter is melted. whisk mixture until well blended. if preparing ahead of time, reduce heat at end of bake time to 200°f drizzle sauce over chicken or reserve sauce to serve for dipping instead. return to oven to keep warm up to 30 minutes. serve with blue cheese dressing and celery. note: prepare additional sauce of each heat level for dipping.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350ºf. in small bowl, whisk together butter, pepper sauce and vinegar. dip drumettes in butter mixture; arrange in single layer in large baking pan. sprinkle with salad dressing mix. bake until chicken is browned, 30 to 40 minutes. sprinkle with paprika. serve with salad dressing and celery sticks.","target":"heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°f). the way i test it is to drop in a bread crumb- when it sizzles and crackles it's ready. line a baking sheet with paper towels, set aside. fry chicken until golden brown 15-25 minutes. i fry about 10-12 wings at a time to prevent bubbling over. drain on baking sheet while wings are cooking, melt butter in small saucepan over medium heat. add hot sauce, tabasco, and cayenne pepper. cook, stirring occasionally until hot. when wings are finished transfer to an air tight container. add some sauce and cover tightly. shake container to fully coat wings. serve immediately with blue cheese dressing for dipping (and cooling off your tongue!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: get a small, tightly sealable container (large enough to accomodate 2 or 3 cups). roll the lime against a counter or hard surface to soften and juice into the container and remove any seeds. add all other ingredients except avocados. cover container and shake vigorously to incorporate. allow to chill for a bit to blend flavors. before serving, mash avocados with the mixture with a fork. stir to blend thoroughly. place a layer of plastic wrap directly over the surface of the guacamole, eliminating as much air as possible. cover container and chill for about 1\/2 hour before serving (more flavor blending).","target":"pile fresh ground pepper on cutting board then coriander on top then garlic, finely chop together. coarsly mash avocado in a bowl. (i like it chunky, and do it in my mortar and pestle). add lime juice to avocado, then pepper\/garlic\/coriander. finely chop jalapeno (remove seeds) and add to bowl. stir in salsa. taste to see if needs any seasoning. if you are storing in the fridge, you can put one of the avocado pits in the mix to keep it from browning, or just add more lime juice and let it sit on top of the guac, without mixing it inches."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in food processor, combine strawberries and raspberries and process until smooth. add sugar and process to blend. strain sauce through fine-mesh sieve over medium bowl. discard seeds. stir lemon juice into sauce. serve right away or refrigerate up to 3 days.","target":"mash strawberries with a fork. in a medium saucepan, combine water and cornstarch and cook over medium heat until dissolved. add mashed strawberries with juice,cook over, medium heat, stirring constantly, until mixture thickens. cook 2 minutes longer and then cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse grape leaves with water and cut the stem. sauté onions with olive oil and add ground beef, pepper, and salt. cook for a few minutes and then add parsley, dill, and rice. turn off heat. place one teaspoon filling in center of grape leaf with the ribbed side up. fold bottom leaf up and then sides over the bottom, and roll into a narrow roll. line them in a baking pan and arrange dolmades in layers. warm up the chicken broth. pour over grape leaves. cover with foil and bake at 350 degrees for 45-50 minutes. i prefer them served with tzatziki sauce. see recipe #10750 for a good tzatziki sauce recipe.","target":"combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well. cover and chill. rinse grape leaves under cold water; drain well and pat dry with paper towels. remove stems and discard. heat 2 tablespoons oil in a large nonstick skillet over medium heat. add chopped onion and sauté 10 minutes. add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients. place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray. drizzle remaining lemon juice over leaves. cover and bake at 350° for 30 minutes or until thoroughly heated. serve warm or chilled with yogurt mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl mix 1\/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. set aside. gently rinse grape leaves and pat dry with paper towels. arrange on a work surface with the shiny side down. place 1 tablespoon meat mixture in the center of a grape leaf. tuck in ends and roll tightly toward the leaf point. repeat until meat mixture and leaves are used up. arrange wrapped leaves, in layers, in a large sauce pan with seam side down. cover leaves with remaining broth and the lemon juice. weight leaves with a heavy plate to prevent opening. cook over low heat 45 minutes. serve with plain yogurt; garnish with lemon slices.","target":"combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well. cover and chill. rinse grape leaves under cold water; drain well and pat dry with paper towels. remove stems and discard. heat 2 tablespoons oil in a large nonstick skillet over medium heat. add chopped onion and sauté 10 minutes. add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients. place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray. drizzle remaining lemon juice over leaves. cover and bake at 350° for 30 minutes or until thoroughly heated. serve warm or chilled with yogurt mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: knead all ingredients in a bowl. if the consistency is too hard, add water, 1 tbls at a time. (up to 4 tbls). place a small amount of mixture in leave with the vine side out. roll\/ fold tight. set aside until all are done. pour melted butter in bottom of pan\/pot with a large surface area and lid. arrange rolled dolmades on top of melted butter. do this all at once and not as you roll them. for second layer arrange them opposite of the direction as the first layer. pour chicken broth over top until the broth is about 2 inches above the top layer. cover tight and simmer for 2-3 hours. add more broth as needed. watch them, they burn fast!","target":"combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well. cover and chill. rinse grape leaves under cold water; drain well and pat dry with paper towels. remove stems and discard. heat 2 tablespoons oil in a large nonstick skillet over medium heat. add chopped onion and sauté 10 minutes. add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients. place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray. drizzle remaining lemon juice over leaves. cover and bake at 350° for 30 minutes or until thoroughly heated. serve warm or chilled with yogurt mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°. place first 8 ingredients in a blender; process until smooth. set aside. leave root and 1 inch of stem on beets; scrub with a brush. place beets and sweet potato in a shallow baking dish. bake at 400° for 45 minutes. add mushrooms, and bake an additional 15 minutes. cool to touch. peel beets and potato; cut into 1\/2 inch cubes. thinly slice mushrooms. combine beets, potato, mushrooms, greens, and chicken. drizzle dressing over salad; toss well. serve immediately.","target":"coat a large skilet with the sesame oil and pan fry the chicken breats untill golden brown. remove from pan and let cool to room temperature. in a large bowl combine cabbage and green onions. then add almonds and ramen noodles. cut the cooled chicken into stips and add to the bowl. top salad with dressing and mix to combine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°. place first 8 ingredients in a blender; process until smooth. set aside. leave root and 1 inch of stem on beets; scrub with a brush. place beets and sweet potato in a shallow baking dish. bake at 400° for 45 minutes. add mushrooms, and bake an additional 15 minutes. cool to touch. peel beets and potato; cut into 1\/2 inch cubes. thinly slice mushrooms. combine beets, potato, mushrooms, greens, and chicken. drizzle dressing over salad; toss well. serve immediately.","target":"in a preheated 300 degree oven, toast the almonds and sesame seeds, stirring occasionally, until lightly browned. in a large bowl, toss the shredded chicken with the sesame seeds, almonds, and scallions. cover and refrigerate. just before serving, fry the rice sticks according to the package directions. add the rice sticks and lettuce to the chicken mixture. toss with the dressing. combine the oil, vinegar, sugar, salt, and pepper. blend well and pour over the chicken mixture, using just enough dressing to coat lightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°. place first 8 ingredients in a blender; process until smooth. set aside. leave root and 1 inch of stem on beets; scrub with a brush. place beets and sweet potato in a shallow baking dish. bake at 400° for 45 minutes. add mushrooms, and bake an additional 15 minutes. cool to touch. peel beets and potato; cut into 1\/2 inch cubes. thinly slice mushrooms. combine beets, potato, mushrooms, greens, and chicken. drizzle dressing over salad; toss well. serve immediately.","target":"i use my mini-food processor to chop all of the ingredients except the chicken -- i just give them a few \"pulses\" per ingredient so they are not pureed in the food processor. mix mayonnaise, and cream cheese together in bowl until creamy. stir in chicken and remaining ingredients. chill until ready to serve. *can add more or less of the mayonnaise and cream cheese mixture according to taste\/texture desired. note: you can buy the chicken pre-cooked or make it ahead of time. i recommend using all white meat. also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°. place first 8 ingredients in a blender; process until smooth. set aside. leave root and 1 inch of stem on beets; scrub with a brush. place beets and sweet potato in a shallow baking dish. bake at 400° for 45 minutes. add mushrooms, and bake an additional 15 minutes. cool to touch. peel beets and potato; cut into 1\/2 inch cubes. thinly slice mushrooms. combine beets, potato, mushrooms, greens, and chicken. drizzle dressing over salad; toss well. serve immediately.","target":"remove skin from chicken and discard. remove chicken from bones and discard bones. shred chicken. place into a bowl. make dressing: combine all ingredients in a jug. whisk with a fork until well combined. pour dressing over chicken. season with salt and pepper. toss well to combine. place into an airtight container. place onions, carrot and nuts into separate airtight containers. when ready to serve, add onions, carrot and nuts to chicken. toss. spoon into bread rolls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat up the oil in a pot brown the onions and garlic add the broth, thin sliced potatoes, carrots, salt and pepper simmer until potatoes are soft add broccoli and simmer for 5 minutes use a hand blender to mix everything into a smooth soup add the larger potato pieces and simmer slowly until they're soft.","target":"whip together first 5 ingredients, salt and pepper, and 1\/2 cup onions. spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell. bake uncovered, for 25 minutes at 350*. cook broccoli and drain. arrange in potato shell. sprinkle with cheese and the rest of the french fried onions. bake 5 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry 5 slices of bacon. remove bacon. in remaining bacon grease, fry potatoes, broccoli, and onion until tender. meanwhile, in a medium saucepan, melt butter. add flour, salt and cheese. heat until cheese melts. if you choose to use cheddar cheese 1-cup of milk needs to be added to the sauce or it will be too thick. in a greased casserole dish, mix vegetable, crumbled bacon, salt and pepper. pour cheese sauce ontop. . bake at 350 for 30-40 minutes.","target":"whip together first 5 ingredients, salt and pepper, and 1\/2 cup onions. spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell. bake uncovered, for 25 minutes at 350*. cook broccoli and drain. arrange in potato shell. sprinkle with cheese and the rest of the french fried onions. bake 5 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a big bowl, using a wire whisk, combine the tomato paste, water, and olive oil. add in the sugar, salt, oregano, dried basil, and garlic powder; whisk to combine. stir in the fresh basil. use immediately or store for up to 5 days in the refrigerator; may freeze for up to 2 months. bring to room temperature before using.","target":"put tomatoes in a pan or pot with olive oil. bring to the boil over high heat. once boiling, lower the heat to low, add the remaining ingredients. stir and cover, let it cook for about 30 minutes stirring often. taste -- if it's too acid, add 1\/2 teaspoon sugar. this makes enough sauce for three pizzas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix crushed tomatoes, paste, onion, garlic and brown sugar in saucepan over medium heat until about to boil and brown sugar dissolves well. then, add red wine, herbs and spices and simmer over low heat for about 15 minutes. let it cool and spread on a pizza crust. note: sauce is enough for two pizzas or use half for one pizza and refrigerate or freeze the reminder.","target":"put tomatoes in a pan or pot with olive oil. bring to the boil over high heat. once boiling, lower the heat to low, add the remaining ingredients. stir and cover, let it cook for about 30 minutes stirring often. taste -- if it's too acid, add 1\/2 teaspoon sugar. this makes enough sauce for three pizzas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl whisk together 2 tbs chicken broth and the rest of the marinade ingredients. place tenderloins in a bag and pour marinade over. seal bag and marinate overnight in refrigerator. remove pork and strain marinade into saucepan. barbecue pork over medium heat turning once or twice for 25-35 minutes (or roast at 350 for 30-45 mimutes). add remaining chicken broth to reserved marinade and boil for 2 minutes. cut pork into thin slices and serve with marinade.","target":"in a plastic shallow pan (with a lid) combine brown sugar, sugar, water, soy sauce and ketchup. mix well. sprinkle tenderloin with garlic powder and onion powder. cut tenderloin in half. place in pan. coat meat with sauce. cover and refrigerate over night, mixing frequently. pre-heat grill. place meat on grill, basting and turning ocasionally,. cook 30-40 minutes or until meat thermometer is 160 degrees. remove from grill. let rest 5 minutes. slice thin."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl whisk together 2 tbs chicken broth and the rest of the marinade ingredients. place tenderloins in a bag and pour marinade over. seal bag and marinate overnight in refrigerator. remove pork and strain marinade into saucepan. barbecue pork over medium heat turning once or twice for 25-35 minutes (or roast at 350 for 30-45 mimutes). add remaining chicken broth to reserved marinade and boil for 2 minutes. cut pork into thin slices and serve with marinade.","target":"in a large resealable plastic bag, combine marinade ingredients and add meat. seal, turn to coat, and refrigerate for 8 hours or overnight. drain and discard marinade. place pork in greased 9x13 pan or casserole dish. cover and bake at 425f for 35-40 minutes or until a meat thermometer reads 160°f. let stand for 5 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a bowl whisk together 2 tbs chicken broth and the rest of the marinade ingredients. place tenderloins in a bag and pour marinade over. seal bag and marinate overnight in refrigerator. remove pork and strain marinade into saucepan. barbecue pork over medium heat turning once or twice for 25-35 minutes (or roast at 350 for 30-45 mimutes). add remaining chicken broth to reserved marinade and boil for 2 minutes. cut pork into thin slices and serve with marinade.","target":"cobine all ingredients except tenderloins and chicken stock and spoon over tenderloins. marinade for 1 hour at room temperature or in refrigerator overnight. reserve marinade. place tenderloins on a foil lined baking dish or cookie sheet and roast at 375 f (190c) for 30 to 35 minutes. meanwhile combine reserved marinade with stock and boil for about 2 minutes. slice tenderloins and spoon over when serving. service with sticky rice and asparagus."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"place chocolate chips in a glass bowl alongwith half of the whipping cream. microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth. allow the mixture to cool. in the meantime, beat the rest of the whipping cream till soft peaks form. add vanilla and sugar and beat continuously. slowly add the chocolate mixture and mix well. place in the chocolate pie crust. refrigerate for several hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"melt chocolate and butter in a bowl for 1 1\/2- 2 minutes on high. preheat oven to 180degc. beat 1\/2 cup sugar and egg yolks together until thick and creamy. stir in melted chocolate and butter. beat egg whites until stiff peaks form. gradually add remaining sugar and beat until thick and glossy. fold egg whites gently into chocolate mixture. pour three quarters mixture into a lined and greased springform pan. bake on low rack for 35- 40 minutes on convection 180c. allow to cool slightly. pour remaining mousse over cake. refrigerate overnight. decorate with whipped cream and chocolate squares round the edges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"beat cream cheese, sugar and cocoa in a large mixing bowl. beat in the milk and vanilla until smooth. fold in whipped topping. pour evenly into crust. cover and freeze for 20 minutes. top with additional whipped topping and sprinkle cocoa on top if desired. store leftovers in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"mix the egg yolks and sugar together in a food processor for 6 minutes (set aside) chop chocolate chips in food processor, mix in boiling hot coffee and continue with the mixing process until chocolate is melted and smooth. once smooth add chunks of chilled butter, one at a time continuing with the food processor again, until smooth. add in egg mixture and then triple sec and again continue mixing in food processor until silky smooth. optional (for lighter, fluffier version) beat egg whites until stiff and fold into above."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"over low heat melt toblerone bars with cream until chocolate is melted. in a separate bowl cream butter until fluffy. add confectioner sugar until mixture is fluffy. pour chocolate mixture in sugar\/butter until well blended. if mixture is too soft, add more confectioners sugar. this makes enough frosting for a 8 inch layer cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"line the base of a 23cm (9 in) round spring form tin with greaseproof paper. melt the butter and stir in the biscuit crumbs. press into prepared tin and chill for 15 minutes. break chocolate into small pieces and place in saucepan with half the cream. heat very gently, stirring occasionally until almost smooth \u2013 be careful not to overheat as it will solidify again. pour into a bowl and cool for 15 mins or until just beginning to thicken. stir occasionally. whip the remainder of the cream until it forms soft peaks. fold into the cool chocolate mixture. pour over the biscuit base and chill for at least 3 hrs, preferably overnight. sprinkle with icing sugar\/cocoa powder, cut into squares and press a raspberry into the centre of each square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"preheat oven to 350 degrees. grease 9 x 3 inch springform pan. in a large pan heat sugar, butter, oil, water, and all the cocoa on very low heat till smooth. stirring constantly. remove from heat and stir in eggs. pour into pan and bake 45-50 minute till toothpick inserted into middle comes out clean. completely cool. cover with plastic wrap and refridgerate till chilled (about 4 hours). thinly slice with a warm knife. great with cool whip. refridgerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"preheat oven to 350 degrees. grease and flour 3 9-inch round cake pans. prepare cake-in large bowl combine sugar, flour, cocoa, baking powder and soda, and salt. add eggs, milk, oil and vanilla-beat 2 minutes. stir in boiling water. divide batter in pans. bake for 20 minutes, and cool completely. to prepare mousse-combine all ingredients and whip on high till soft peaks form. chill under ready to spread over cake layers. to prepare chocolate ganache-combine chips and half and half in double boiler and cook until combined. remove from heat and let cool once cake layers are cooled, spread mousse between layers. spread chocolate ganache over entire cake-best to do when ganach is a bit warm or room temperature. allow cake to cool and set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"break the cholote into a bowl and place over a pan of simmering water until it melts. beat the egg whites until they form stiff and glossy peaks. pour the melted chocolate into a clean bowl and whisk in the egg yolks and tia maria or orange juice. gently fold in a third of the egg whites, then fold in the rest. spoon into glass serving dish, or 4 individual dishes, cover with cling film and place in the refrigerator for at least two hours before serving. for the best results leave overnight. serve with whipped cream and the fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"whip cream and set aside. heat sugar and water in a small saucepan until sugar dissolves and mixture comes to a boil. put eggs, chocolate chips, coffee and salt in a blender or processor. while blending, pour syrup in a steady stream and process until smooth. add grand marnier and process a little longer. add whipped cream and blend until mixed thoroughly. pour into serving dishes and refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"mix everything but the cocoa together. beat until it starts to thicken. add in the cocoa and beat until thick. i do not like sweet chocolate, so you will likely want to add more sweetener at this point. i prefer to dish it out and let people adjust it themselves. chill at least one hour. divide into four bowls and put slices of orange (or mandarin orange) on top for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"place almonds in a mini food chopper until coarsely chopped. line a small casserole dish with the chopped almonds. make pudding per package instructions. fold in room temp cream cheese and cool whip. add white chocolate syrup to mixture. add mixture on top of chopped almonds. refrigerate 2 hours serve w\/ sliced strawberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"whip whipping cream, sugar and vanilla. set aside. melt chocolate on stove over a low heat, or in the microwave. separate eggs adn add the yolks to the chocolate mixture. beat egg whites. add cream of tartar and beat until stiff. fold 3\/4 whipped cream into the chocolate mixture. fold the egg whites into the chocolate mixture. line a 10 inch springform pan with chocolate wafers, covering the bottom and sides. fill the pan with the chocolate mixture, next adding the whipped cream on top. microwave the mini chocolate chips until they are just soft. sprinkle the chips on top of the cake and drizzle some chocolate sauce over. chill for at least one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"make cake as directed on box (let cool). whip 6 egg yolks with sugar until pale and fluffy. heat 1 cup of milk pour chocolate chips in milk and mix well until melted pour a little bit of chocolate in the yolks and mix well and add the remaining. let cool. whip heavy cream until thick fold the whip cream in the chocolate mixture. cut cake in half and put half of the mousse in the middle and place top on and put the remaining mousse on top. place in the fridge and enjoy:)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"in a pan over low heat, whisk the cocoa, evaporated milk, egg yolks, salt and 1\/4 cup sugar until smooth and slightly thickened. this should take about 5 minutes. pour into a bowl, cover and cool for 1 hour. beat egg whites until soft peaks form. add the 1 teaspoon sugar and beat until stiff. stir 1\/4 of the egg whites into the cooled chocolate mixture, then fold in the remainder. pour into glasses. chill at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place chocolate and water into a heatproof bowl. place over a bowl of simmering water. stir until chocolate melts. remove from the heat. allow to slowly cool down to room temperature. combine the gelatine and hot water. stir over simmering water until the gelatine dissolves. stir into chocolate mixture. gently fold whipped cream into the chocolate mixture. spoon into serving dishes. chill 2-3 hours or until firm. top with extra cream and a sliced strawberry.","target":"stand 16 wafers around inside edge to a 9-inch round pan lined with plastic warp. melt 3 chocolate squares as directed on package. beat pudding mixes and 2 cups milk with whisk, 2 minutes. add melted chocolate,. mix well. stir in 1 cup whipped topping,. pour into prepared pan, beat cream cheese, sugar, and remaining milk with mixer until blended. stir in 1 cup of the remaining whipped topping. spread over pudding. top with remaining wafers. refrigerate 3 hours. meanwhile, shave reamining chocolate square into curls. invert torte onto plate. remove pan and plastic wrap. top torte with remaining whipped topping and chocolate curls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together ground beef, soup, egg and salt and pepper together in large bowl. form into tiny balls. roll in cornflour. heat oil in pan and brown meatballs. place in casserole dish. sauce- place cornflour, soya sauce, pineapple juice, brown sugar and vinegar in a saucepan. bring to boil stirring contstantly. add pineapple. add to meatballs and heat through in mod oven. nice served with rice.","target":"mix ground beef, egg and bread crumbs. roll into small meatballs and fry in a little oil. drain meatballs when done and place in bottom of large roasting pan. repeat until all meat is made into meatballs. add onion, peppers, pineapple and mushrooms to roasting pan. combine pineapple juice, ketchup, soya sauce, vinegar and cornstarch in container with lid and shake well. once cornstarch is disolved pour sauce mixture over meatballs and veggies. toss to coat. bake in oven for approximately 2 hours, at 325°f. great served over rice, or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix together ground beef, soup, egg and salt and pepper together in large bowl. form into tiny balls. roll in cornflour. heat oil in pan and brown meatballs. place in casserole dish. sauce- place cornflour, soya sauce, pineapple juice, brown sugar and vinegar in a saucepan. bring to boil stirring contstantly. add pineapple. add to meatballs and heat through in mod oven. nice served with rice.","target":"preheat oven to 350. have a glass casserole dish ready. combine sauce ingredients in a sauce pan and boil for 5 minutes. combine meatball ingredients and shape into small meatballs. place meatballs in the sauce that is still hot and boiling. put mixture into a glass casserole dish and bake, uncovered, for 2 hours at 350 degrees. this is delicious served over rice, noodles or pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine raspberry, sugar, and water in a medium saucepan and cook mixture over medium-high heat until sugar dissolves. bring mixture to a boil and reduce heat and simmer for 5 minutes. remove mixture from heat, and let cool. pour raspberry mixture into a 1-gallon jar. add brandy, and stir well. cover mixture tightly, and store in a dark place at room temperature at least 2 weeks. shake jar gently once daily. pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into jars, discarding raspberries. cover tightly. store at room temperature. use in beverages, trifles, or sauces.","target":"clean berries without washing; set aside in tall half-gallon jar. mix sugar with 1 cup water and stir over low heat until sugar dissolves. increase heat; bring mixture to boil and set aside to cool. mix cooled syrup with vodka and pour over strawberries. cover tightly and store in a cool, dark place for 1 week. pass liqueur through a fine mesh strainer (eat berries :-)). strain again through coffee filter into a bottle. note: the reason for the double-straining is to eliminate the tiny strawberry seeds that inevitably fall off the fruit into the liqueur. the fruit can be cut into smaller pieces if very large, or left whole."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: this is a type of soup that i like to prepare thick. try it a couple times until you have the consistency your family desires. everyone likes it made a little differently. peel potatoes and cube. boil in just enough water to cover the potatoes by a half an inch or so. once potatoes are cooked, add can of milk, onion (more or less to taste) and salt and pepper (also to taste). simmer on medium. in a separate bowl, combine flour and egg; mix with fork. this should be a lumpy crumbly mixture. drop crumbles into the simmering mixture. let simmer ten to fifteen minutes more. add cornstarch to thicken mixture if desired.","target":"preheat ove the oven to moderately hot. boil the potato until tender, drain and return to the pan, then mash until smooth. melt half the butter in a small pan and add a tablespoon of oil. cook the spring onion and garlic until soft, then add to the mashed potato with the milk. mash together until smooth. spoon into shallow casserole dish and smooth top. to make crumble topping:- melt remaining butter and mix with the breadcrumbs, cheese and parsley. sprinkle over the potato mixture. bake for 20 minutes until the topping is golden and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a large mixing bowl; stir well. combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. spread batter in an 8-inch square pan coated with cooking spray. combine cream cheese and remaining ingredients in a medium bowl. beat at low speed of an electric mixer until smooth. spoon cream cheese mixture by tablespoonfuls over cocoa mixture. cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. bake at 350°f for 22 minutes. let cool in pan. cut into bars.","target":"preheat oven to 325*. oil or spray the bottom of an 8 x 8 glass pan. prepare the carb controlled brownie mix according to directions, using 1 beaten egg, the oil and the water. use a spoon to mix. spoon into a prepared glass square pan and set aside. in a separate small bowl, combine the soft cream cheese, flour, splenda, vanilla and the other beaten egg. stir until smooth. carefully spoon the cream cheese mixture over the brownie batter. with a knife, swirl the batter. place pan in the middle of the preheated oven, for about 25-27 minutes; do not overbake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine yogurt and flour in a bowl; stir well, and set aside. coat a saucepan with cooking spray, and place over medium heat until hot. add onion and green pepper; cook, stirring constantly for 4 minutes. add yogurt mixture, broth and remaining ingredients; stir well. reduce heat and cook uncovered for 20 minutes. serve with warm chicken, pork or chinese noodles.","target":"preheat oven to 425 degrees f. melt butter\/margarine in 13x9\" baking dish in the oven. mix bisquick, curry powder, garlic powder and ginger. dip chicken in milk and then coat with dry ingredient mix from step 3. place chicken in baking dish. bake uncovered for 20 minutes. turn chicken. bake apx 10 more minutes or until chicken is no longer pink in the middle. while chicken is cooking, make sauce. mix all ingredients for sauce (yogurt, peanut butter, 1\/2c milk, soy sauce, red pepper) together in 10\" nonstick skillet. cook on medium heat for 3-4 minutes, stirring occasionally, until mixture begins to thicken. serve sauce over chicken and sprinkle with peanuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pan saute the onions and garlic to just translucent. add the jalapenos and continue to saute until just beginning to brown. add the beans, 2 cans rinsed and drained, two with juice. bring to a boil, reduce heat and simmer for around 1 1\/2 hours, adding beer as needed. you don't want the beans to dry out. if there's any remaining beer left drink it. sometimes 2 cans are needed. don't add salt until dish is done and taste first.","target":"combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often. stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally. serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pan saute the onions and garlic to just translucent. add the jalapenos and continue to saute until just beginning to brown. add the beans, 2 cans rinsed and drained, two with juice. bring to a boil, reduce heat and simmer for around 1 1\/2 hours, adding beer as needed. you don't want the beans to dry out. if there's any remaining beer left drink it. sometimes 2 cans are needed. don't add salt until dish is done and taste first.","target":"combine the beans, picante sauce, sour cream, chili powder, and cumin in the slow cooker; stir until smooth. fold in the cream cheese, jack and cheddar cheese. cover and cook on low for 1 ½ to 3 hours, until the dip is hot throughout and the cheeses are melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pan saute the onions and garlic to just translucent. add the jalapenos and continue to saute until just beginning to brown. add the beans, 2 cans rinsed and drained, two with juice. bring to a boil, reduce heat and simmer for around 1 1\/2 hours, adding beer as needed. you don't want the beans to dry out. if there's any remaining beer left drink it. sometimes 2 cans are needed. don't add salt until dish is done and taste first.","target":"in a large saucepan, bring the tomatoes, onion, and garlic to a boil. reduce heat and simmer uncovered for 5 minutes. stir in the refried beans, broth and cilantro and simmer for 15 minutes. meanwhile, if tortilla strips are desired, place strips on a baking sheet. bake at 350 for 12 to 15 minutes or until crisp. garnish soup with tortilla strips. serve with sour cream and cheese if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut tops off bell peppers and remove seeds. brown meat in skillet with onions and garlic; drain oil. add tomatoes that have been mashed. add worcestershire sauce, salt, and pepper. simmer 15-20 minutes. add rice and simmer, stirring occasionally for 10 minutes. remove from heat. add cheddar cheese, stirring until melted and well blended. stuff mixture into peppers. top with parmesan cheese. bake at 350 degrees for 20 minutes or until hot.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine uncooked hamburger with 1 cup of uncooked instant rice, onion, garlic, and egg. wash green peppers, cut off the tops and take out all the seeds. stuff the green peppers with meat mixture. place them in a 9\" x 13\" baking dish. mix 1 can tomato sauce and 1 can tomato soup and pour mixture over peppers. make sure the sauce covers ¾ of the peppers. bake at 350 degrees for 3 hours or until tender.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and drain. saute onion and chopped bell peppers. combine all ingredients in skillet (except 4 large bell peppers). cook for additional 15 minutes. meanwhile, cut top off of large peppers and remove seeds. spoon meat mixture into peppers. sprinkle tops of peppers with cinnamon sugar. bake at 350 for 45 minutes.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.","target":"preheat oven to 450. halve or quater the peppers lengthwise,depending on their size. remove seeds and ribs and brush skins lightly with olive oil. arrange,hollow sides up on crumpled foil (so they stay in place) in a roasting pan. in a medium bowl blend cheese with sour cream,egg yolk and seasonings-spoon it into pepper cavities. bake for 20 minutes until lightly puffed and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut tops off peppers. with sharp knife, remove white membrane inside peppers. wash and pat dry. arrange peppers in baking pan. if one is uneven, slice a bit off the bottom to allow it to stand freely. brown ground beef with onions and garlic. add seasonings, tomatoes, and rice. blend well. if too soupy, cook until some juice is cooked off. stuff peppers. bake 350 for 45 minutes.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. brown beef or lamb with onion, drain pour into a large pot with tomato sauce, ketchup, water, rice. season with salt and pepper. bring to a boil, simmer uncovered about 25-30 minutes, until most liquid is absorbed and rice is tender put peppers in a 13x9 casserole and fill with the meat\/rice mixture. spoon the leftovers around the peppers. cover with foil and bake 45 minutes.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. place steamer basket in large saucepan; add 1 inch water, being careful nto to let water touch bottom of basket. place bell peppers in basket; cover. bring water to a boil; reduce heat to medium. steam peppers 8 to 10 minutes or until tender, adding additional water if necessary; drain. combine tomatoes, cilantro, jalapeno pepper, garlic, ¼ t oregano, and cumin in small bowl. set aside. thoroughly combine beef, rice, egg white, onion, salt and black pepper in large bowl. stir 1 c of tomato mixture into beef mixture. spoon filling evenly into pepper halves; place in 13x9 inch baking dish. cover tightly with foil. bake 45 minutes or until meat is browned and vegetables are tender. serve with remaining tomato mixture.","target":"preheat oven to 350 degrees. cut the peppers in half lengthwise and clean out the seeds. chop the onion and sauté until they are soft but still slightly firm. mix the onion, black beans, and corn together in a mixing bowl. in a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. add the oil mixture to the vegetables, mix until they are thoroughly coated. fill the pepper halves with the mixture. top each pepper with combination of the two cheeses. on a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"cook wings in water (to cover) to make broth. sprinkle chicken wings with garlic salt. let stand one hour. roll in corn starch, then in beaten egg. fry in one inch of peanut oil until brown and crisp. put in single layer in flat pan. make sauce with rest of ingredients, including broth. cook until sugar melts, then pour over chicken wings. bake at 325 for one hour. baste and uncover during last 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"salt and pepper the pork chops and brown on both sides in a large skillet. using reserved liquid from mushrooms, add enough water to make 1 cup. arrange onions, green peppers and mushrooms on top of the chops. combine vinegar, soy sauce, molasses and water; pour over meat and veggies. bring to a boil; reduce heat and simmer covered for 1 hour or till meat is tender. combine cornstarch with 2 tablespoons of water. remove the pork chops. gradually stir cornstarch mixture into boiling liquid in skillet, stirring constantly. when thickened, serve over pork chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"mix brown sugar and cornstarch in 2 quart microwave safe casserole. blend in pineapple juice, teriyaki sauce, vinegar and catsup. stir in chicken and green peppers. cover and microwave on high (100%) 5 minutes. stir in pineapple chunks. cover and microwave at medium (50%) until chicken is cooked and sauce is thickened, 12 to 15 minutes, stirring once. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"preheat the oven to 400f, 200c, gas mark 6. shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice. crumble the tofu in a large mixing bowl then mix in all the other ingredients. place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350f, 180c, gas mark 4 and bake for a further 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"scald the cut up chicken wings with boiling water. beat eggs with the milk and oil. dip wings in flour and coat with the egg mixture and then dip in seasoned bread crumbs. deep fry about 370°f until chicken wings are brown. mix the sauce ingredients. on a 13 x 9 inch baking pan place the chicken in single layer and pour the sauce over the wings. bake for 1 hour at 325°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"mix flour, salt, and sherry with beaten egg. dip halibut strips into batter. deep fry in hot oil until golden brown; set aside. mix juice from pineapple, vinegar, sugar, soy sauce, cornstarch and water; bring to a boil. add pineapple chunks and chinese pickle. cook 2 minutes more. pour sauce over deep fried fish. garnish with green pepper strips fried in 2 tblsp. oil. serve hot as part of a chinese meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together. dip chicken breasts in egg and roll in cornstarch. fry in oil until browned. place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180c degrees or 350f degrees. turn chicken over every 15 or 20 minutes. can be served with vegetables or rice boiled with turmeric ground. same recipe applies for chicken wings. enjoy your cooking.","target":"shred the cabbage and stir fry for 2 min with oil and butter then sprinkle with salt and simmer gently for 5 to 6 minute. mix sauce ingredients and bring to boil and simmer for 4 to 5 minute. transfer cabbage to serving dish and pour sauce over the cabbage and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: toast the bread. mix the first seven ingredients. lay lettuce leaves down on each slice of bread. spoon the tuna mixture and top with the tomato and top bread slice. serves 2 generous sandwiches. also, the tuna can be mixed the night before for cool, refreshing sandwiches.","target":"drain water from cans of tuna. mix tuna, 2-tablespoons of miracle whip and onions together and divide in quarters. pair up the 8 slices of toast. spread 1-teaspoon on each slice of toast. build each sandwich with 1-slice of cheese, tuna mixture, 1\/4 of the shredded lettuce, 1-2 slices of tomato and other slice of toast. place two toothpicks to hold each sandwich together approximately 1\" from two opposite corners. cut sandwiches diagonally and serve with potato chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"put a saucepan of boiling water over a low heat. put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water. when the butter is hot and clear, pour in the egg mixture and stir twice. they can then be left over the gently simmering water while you set the table. give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking. as soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed. serve on buttered toast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: carefully remove the egg yolks. mash with the back of a fork. add the mayonnaise, vinegar, mustard, salt, white pepper and worcestershire sauce. stir until well blended. fill the egg halves with the yolk mixture. keep refrigerated until served. sprinkle with paprika for color if desired.","target":"open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"preheat the grill to medium-high heat. spray one muffin pan with cooking spray in each cup. crack one egg in each cup, sprinkle with salt and pepper. divide the peppers and cheese evenly among each cup. place on the grill, cover, and cook fir about 2 minutes, or until desired doneness. top with salsa and sour cream when ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"slice eggs in half lengthwise; remove yolks and set whites aside. in a small bowl, mash yolks with a fork. add the mayonnaise, sugar, vinegar, mustard and salt; mix well. stuff or pipe into egg whites. sprinkle with paprika. refrigerate until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"carefully slice the eggs in half lengthwise and remove the yolks. mash the yolks in a small bowl. mix in the mayo, mustard, and pepper sauce until well blended. season to taste with salt and pepper. spoon or pipe the filling into the hollows of the whites, mounding it slightly. sprinkle lightly with paprika to garnish. refrigerate for 1 to 2 hours and serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"peel shells off cooled eggs and slice into halves lengthwise. remove yolks, put into small bowl, and blend with a mixer. add the mayo, mustard, and vinegar. mix until smooth. using a small scoop, scoop into white egg halves. sprinkle with salt and pepper. chill and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell the eggs and cut them in half lengthwise. remove yolks and add to mixing bowl. add mayonnaise, mustard and worcester sauce to the yolks. mix well. using a spoon, put yolk mixture back into egg whites. sprinkle lightly with paprika. chill and serve.","target":"open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"boil the eggs hard, about 8-10 minutes. cut the eggs in half, and remove the yellow yolks without braking the white part. take a sifter and push the yellow trough that with a wooden spoon. add butter, that have been at room temperature, and to make it smoother little mayonnaise. add salt and if desired, little mustard. use s cake decorating bag to fill the egg whites again with a small pile. decorate with geen herbs. sometimes are also used cranberries or lingonberries for that."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: carefully slice hard boiled eggs in half. cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes. mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. spoon back into empty hard boiled egg shell. gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb. serve with a little toast point or cracker.","target":"open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"slice boiled eggs in half. scoop out yolk and place in a bowl. mash the yolks and add the rest of the ingredients except the paprika. use the baker's icing tool to put the yolk back into the egg whites neatly. top the eggs with a sprinkle of paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove shells from eggs and halve lengthwise. carefully remove yolks and place in small bowl. mash yolks with fork and add remaining ingredients except paprika; mix until fluffy. fill egg white halves with yolk mixture. sprinkle with paprika or garnish with parsley. tip: for crab-stuffed deviled eggs, add 1\/4 cup drained flaked crab meat.","target":"open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"place the eggs in a single layer in the bottom of a large saucepan. fill the pan with enough water to cover the eggs by 1\". cover and bring to a boil. once water is boiling, remove the pan from heat and let sit covered for 14 minutes. remove each egg with a slotted spoon and gently place in a bowl of ice-cold water until cool to the touch. tap each egg all over to crack the shell. peel under the water in the bowl. slice each egg in half. scoop out the yolks and place in a medium sized bowl. combine mayo, mustard, scallions and chives. mix until well blended. scoop back into the egg halves. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: open every window in the house. boil 2 cups of the vinegar with the spices for 5 minutes. pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. let stand for eight to 10 days (lid on) if the vinegar is too strong for you, use 3 parts vinegar to 1 part water.","target":"hardboil your eggs normally. when they are cool enough to handle, roll them around on a hard surface to crack them. try not to break the membrane. develop a nice overall cracked look. then re-boil in water with food coloring of your choice. you could make really cool looking deviled eggs with these."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel the oranges and remove all the white pith. separate the orange sections from the membranes and cut each section into 1\/4-inch pieces. in a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon. refrigerate or serve at room temperature.","target":"into the processor it goes-pulse to desired consistency. if using while grilling i go smooth-if using as a condiment for fish or chicken i don't process at all-just toss ingredients together. most of the time i just toss, take out 1\/4 of the mixture-puree and use that to baste the fish\/chicken while grilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. sprinkle with salt before grilling. grill the pineapple on direct heat for 2-3 minutes per side. you want it to have grill marks and be a bit soft, but not go squishy or black. chop the pineapple into small bite-sized pieces. add the chopped cilantro and green onions. squeeze the lime juice over the salad. toss.","target":"into the processor it goes-pulse to desired consistency. if using while grilling i go smooth-if using as a condiment for fish or chicken i don't process at all-just toss ingredients together. most of the time i just toss, take out 1\/4 of the mixture-puree and use that to baste the fish\/chicken while grilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut pineapple into 2-inch pieces. place pineapple and lemon juice in a food processor; process until smooth. add sugar; process 1 minute or until sugar dissolves. pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. spoon sorbet into a freezer-safe container. cover and freeze 1 hour or until firm. garnish with mint sprigs, if desired. f you don't have an ice-cream freezer, use a covered metal bowl. freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.","target":"into the processor it goes-pulse to desired consistency. if using while grilling i go smooth-if using as a condiment for fish or chicken i don't process at all-just toss ingredients together. most of the time i just toss, take out 1\/4 of the mixture-puree and use that to baste the fish\/chicken while grilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare hot grill. slice pineapple into ½ inch rounds. grill, until lightly browned on both sides, about 10 minutes. let cool, then finely dice, discarding tough core. combine with remaining ingredients. let stand at least 2 hours at room temperature.","target":"into the processor it goes-pulse to desired consistency. if using while grilling i go smooth-if using as a condiment for fish or chicken i don't process at all-just toss ingredients together. most of the time i just toss, take out 1\/4 of the mixture-puree and use that to baste the fish\/chicken while grilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare grill for direct cooking over medium-high heat. cut pineapple crosswise into 6 (1\/2-inch-thick) slices (don't cut out the core). brush pineapple slices on both sides with oil. grill pineapple slices over direct medium-high heat, with lid closed, until lightly charred and softened, 5 to 8 minutes, turning once. remove from grill, cut out the core and discard. coarsely chop pineapple, and place in a medium bowl. add onion, lime juice, cilantro, salt and cumin to pineapple and stir until evenly combined.","target":"into the processor it goes-pulse to desired consistency. if using while grilling i go smooth-if using as a condiment for fish or chicken i don't process at all-just toss ingredients together. most of the time i just toss, take out 1\/4 of the mixture-puree and use that to baste the fish\/chicken while grilling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place sliced cucumber on a platter. meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. remove from heat and allow to cool. place shallots and chili pepper in vinegar mixture and stir. pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. don't be concerned about the strong smell when heating the vinegar.","target":"slice cucumber put in bowl. chop onion put in bowl with cucumber. mix the milk and ranch together with cucumber and onion. refrigerate--the longer the better--it makes the cucumbers more tender. you don't have to refrigerate, you can just eat it like it is if you want."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 375 degrees. cut ham into serving size pieces; brown lightly on both sides in skillet. stir flour into fat in skillet and add soup. gradually add milk and heat to boiling; stir constantly. in 2-qt. casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables. pour on soup and milk mixture. cover and bake 1 hour. remove cover and bake 15 minutes more; or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in saucepan, cook leeks in 1\/4 cup butter until tender. stir in flour, salt and pepper. gradually stir in milk. cook, stirring constantly, until thickened. in 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese. repeat layers. bake, covered, at 375°f for 45 minutes. uncover. blend bread crumbs and 1\/4 cup melted butter. sprinkle around edge of casserole. bake 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish. cut butter into pieces and dot potatoes with 1\/3 of butter. top with 1\/3 diced onion evenly distributed. sprinkle with 1 tablespoon of flour, salt and pepper. repeat two more times for a total of 3 layers. top with can of condensed (undiluted) cream of mushroom soup, spread evenly. cover and cook at 350º for 45 minutes to 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 400°f. butter two 1-quart aking dishes. drain and chop tomatoes. combine with thyme and marjoram. peel potatoes and cut into thin slices. toss with salt and pepper. in each baking dish, layer 1\/4 of the potatoes, half of the tomato mixture, 2 tablespoons of cheese and another 1\/4 of the potatoes. sprinkle with the rest of the cheese and drizzle with the oil. bake until potatoes are tender. (30 to 40 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in greased cassarole arrange half the potatoes, onions, mozzerella and parmesean cheese. repeat the layers. in a small bowl, combine soup, milk, seasoning and garlic. pour over the layered potatoes and cheese. cover and bake at 400 f or 200 c for 1 hour. uncover and bake 10 more minutes or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"cover the potatoes with water in a pot. add the salt and cook at medium heat for 30 min. drain the potatoes and let cool. thinly slice potatoes. preheat oven to 350. melt the butter and oil over medium heat. saute the bell pepper, onions, and garlic until they become soft. add the pimientos, jalapenos, and jalapeno liquid. sprinkle with flour and stir. slowly add milk, stirring constantly. let thicken, while stirring. remove from heat and mix in the cheese. layer the potatoes and sauce in greased baking dish. sprinkle with a little paprika if desired. cover with foil and bake for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"grease a shallow 1-1\/2 quart baking dish with the butter; set aside. in a saucepan, combine cream, milk, salt, pepper and garlic. cook just until bubbles begin to form around sides of pan. remove from the heat; cool for 10 minutes. peel and thinly slice the potatoes; pat dry with paper towels. layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses. repeat layers. bake, uncovered, at 350 for 55-65 minutes or until poatotes are tender. let stand for 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 450 degrees. coat 8x8x2-inch or 11x7x2-inch baking dish with nonstick cooking spray. arrange potato slices in overlapping rows in prepared baking dish. drizzle with oil; sprinkle with salt and pepper. bake for 15 minutes. remove from oven. meanwhile, heat milk in saucepan to slow boil; pour over potatoes. sprinkle with red peppers, parsley and cheeses. return to oven. bake for 25 minutes, until potatoes are tender and cheese golden brown. let stand for 10 minutes before cutting and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"peel and thinly slice potatoes. toss slices in 1 cup water and 1\/2 tsp cream of tarter. drain in colander. this step is necessary so that potatoes don't turn brown. put half of sliced potatoes in greased crockpot. top with half of onion slices, flour, salt and pepper. add remaining sliced potatoes and onions. sprinkle with remaining flour. add butter and undiluted soup. cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. add cheese slices 30 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"combine mixture of soup, milk, and mustard with potatoes, onion and butter in large saucepan. bring mixture to a boil. place in 9 x 13 x 2\u0094 baking pan. sprinkle with mixture of cheeses. bake covered, in preheated 375° f (190° c) oven for 30 minutes (or until golden). remove cover; bake for 15 minutes. let stand for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"sauce: in saucepan, melt butter over medium heat. add flour,salt,pepper and thyme; cook, stirring,for 1 minute. gradually whisk in milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened. set aside. peel and thinly slice potatoes. layer one-third in greased 8-inch (2l) square glass baking dish or casserole; spread half of the onions over top. repeat layers. arrange remaining potatoes over top. pour sauce over top. cover and bake in 350f oven for 1 hour. uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. let stand for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"arrange potatoes and onions in layers in a baking dish. in a heavy saucepan or in the top of a double boiler, heat the milk. in a small bowl, stir together flour, salt, pepper and enough water to make a paste. add to milk. cook until thickened, stirring with a whisk. pour milk mixture over potatoes and onions. if desired, sprinkle some grated cheese on top. sprinkle paprika on top. cover and bake for 30 minutes at 350 f. uncover and bake 25-30 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt butter over low heat in medium saucepan. blend in flour, then add milk, all at once. cook, stirring constantly until slightly thickened. add shredded cheese, season and continue to cook until cheese melts. remove from heat. layer cheese sauce and potatoes\/onions beginning and ending with cheese sauce. bake at 350°f for about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"saute onions and garlic in butter just till tender approx. 5 minutes. add flour,cook and stir 3 minutes. add milk, cook stirring constantly, until slightly thickened. remove from heat, add cheese,mustard,salt and pepper;stir until cheese melts. combine sauce with potatoes in lightly buttered 8 cup casserole. bake in 350 degree pven 1 1\/4 hours or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"combine soup, milk, salt and cayenne in bowl. place 1\/3 of potatoes and onions in a greased 9x13 baking dish. layer with 1\/3 of the butter, sprinkle 1\/3 of the flour over and then 1\/3 of the soup mixture. repeat layers twice. bake, uncovered at 350 degrees for 1 hour and 20 minutes or until the potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. in a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese. process for 1 minute or until mixture is smooth. pour over potatoes and onions, sprinkle with paprika. cover and cook on low for 6- 8 hours or on high for 3- 4 hours, until potatoes are tender and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt butter in a medium saucepan; whisk in flour. cook 2 or 3 minutes without browning, stirring constantly. whisk in milk. bring to a boil. reduce heat, simmer gently for 5 minutes. add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg. stir until cheese melts. peel and slice potatoes into 1\/4 inch slices. layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce. sprinkle with parmesan. bake in preheated 350°f oven for 1 1\/2 hours. let stand for 5 to 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in a small sauce pan, melt butter and blend in flour. let sit for a minute. add all of cold milk, stirring with a whisk. season with salt and cayenne. cook sauce on low until smooth and boiling, stirring occasionally with a whisk. reduce heat and stir in cheese. place a half of the sliced potatoes in a lightly greased one quart casserole dish. pour half of cheese sauce over potatoes. repeat with second layer of potatoes and cheese sauce. sprinkle the remaining cheese on top. top with some paprika for color. bake uncovered for about 1 hour at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in saucepan, combine package pasta prima alfredo sauce mix with butter and milk. bring to a boil over medium heat whisking frequently. reduce heat and simmer 3 minutes. in a 2 quart lightly greased casserole dish alternate layers of sliced potatoes and sliced onions with prepared sauce. cover and microwave on medium high 20-25 minutes or until potatoes are tender, gently stirring 3 times during cooking. let stand 3 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in a small skillet, melt butter over medium heat. saute onion until tender. stir in potatoes, soup and milk. add cheese, green pepper, pimiento, pepper and half of crumbs. pour into a greased shallow casserole dish and top with remaining crumbs. bake at 375* for 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 375*f. peel potatoes. thinly slice them to make 4 cups. cover with water. melt butter, saute onions in this. stir in salt, pepper, dry mustard, and flour until blended. stir in half and half or milk and cook, stirring constantly, over medium heat until thickened. stir and boil one minute. remove from heat. line a 9 inch pie tin with pastry. drain potatoes. pat dry. using 1\/3 cup each, layer potatoes, cheese and sauce in crust. repeat layers twice. cover with top crust. flue edge and vent top. glaze with a little milk or beaten egg yolk if desired. cover edge with foil. bake 25 minutes. remove foil and bake 30 to 35 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"spray a 9x13-inch baking dish and layer the potatoes and velveeta cheese. make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened. add salt and pepper to taste and pour over potato cheese casserole. bake at 350° for 1 hour or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 325°f. place potato slices in a bowl. mix together flour, mustard, salt, pepper and paprika. sprinkle over potatoes and mix together with a tossing motion. turn potatoes into a deep 1 1\/2 quart casserole. pour in milk or cream. cover and bake 1 hour. uncover and bake about 30 minutes longer or until potatoes are fork tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes high for 7 minutes, stirring once; set aside. spray a 2l (i use 9x13\") baking dish with cooking spray. in the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside. in a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened. whisk in 1 cup of the grated cheese until smooth; stir in salsa. pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese. bake at 350 f for 35 minutes or until potatoes are tender and the top is bubbly and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350 degrees. slice the potaoes thin and cover them with ice water. then pat dry when you are ready to use them. in a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. add milk gradually until sauce begins to thicken. then add the remaining ingredients except parsley. grease a casserole dish and layer the potatoes and sauce 3 times, if possible. sprinkle with parsely and bake 1 and 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"pre-heat oven to 350 degrees. grease a 9x9 baking dish. layer potatoes, onion, cheese and salt and pepper, being sure to make the top layer cheese. mix the soup and the water or milk and pour over casserole. bake at 350 for approx 2 hours or until potatoes are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 375. lightly grease\/spray a 13\" x 9\" baking pan. place thinly sliced potatoes in a large mixing bowl. add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1\/2 cups of the shredded cheddar. toss to mix well. place this mixture into the prepared baking dish. pour heavy cream and milk over top. sprinkle with the remaining 1 cup of shredded cheddar cheese. cover and bake at 375 for 50-60 minutes. uncover and bake an additional 25-30 minutes or until top is to desired browness\/bubbliness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"combine water, tomatoes and basil in saucepan. bring to boil. in greased 2 qt casserole combine potato mix, cheese and 1.2 can of onions. stir tomato mixture into potatoes. cover, bake 40 - 45 minutes at 400. uncover, top with remaining onions, bake an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"arrange layers of thinly sliced or coarsely grated raw potatoes in greased 2-quart baking dish. sprinkle each layer with salt, pepper, and minced onion. dot with butter. make a white sauce with the last 5 ingredients: melt 2 tablespoons butter over low heat in a heavy saucepan. blend in 2 tablespoons flour and seasonings. cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. stir in milk, bring to a boil, stirring constantly. boil 1 minute. pour white sauce over potatoes. bake uncovered at 350 degrees about 1 hour and 20 minutes. sprinkle cheese over top and return to oven until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350°f spray 2-qt. baking dish with nonstick cooking spray; set aside. in small saucepan over medium heat, melt butter. stir in flour, salt and pepper until smooth. gradually stir in milk. bring to a boil, stirring frequently. boil 2 minutes until thickened, stirring constantly. add cheese and chives; stir until cheese is melted. arrange potato slices in prepared baing dish. spoon cheese-chive mixture over potato slices. cover with aluminum foil and bake 45 minutes. remove foil and bake 30 minutes more until potatoes are tender and top is golden brown. garnish with fresh chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 450 degrees. clean, peel and slice potatoes. layer in a glass casserole dish. chop garlic and onions and add on top. add butter on tablespoons all over (dont melt oven will do that for you). cover with foil bake 30-45 minutes at 400 degrees or until reaches desired tenderness when poked with fork. after the potatoes are done to the desired tenderness uncover and add cheese ( less or more that i do). bake at 350 degrees until cheese is lightly browned. enjoy !"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly. arrange potato slices in a buttered, 2 quart baking dish. pour blended mixture over potatoes. cover loosely with tinfoil and bake at 350 degrees for 25 minutes. remove tinfoil half way through. sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes. broil until chesse is bubbly and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"coat a dutch oven with cooking spray. saute garlic and onion over medium heat until tender. add flour; cook 1 minute, stirring constatnly. add evaporated milk and next 4 ingredeintes; cook over medium heat, keep stirring until mixture boils. add sliced potateos, gruyere cheese and parmesan cheese in a 13 x 9 x 2 inch bakind dish coated with cooking spray. repeat layers. bake at 350 degrees for 45 minutes or until bubbly and golden. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"spray 9x13 pan with pam. peel, slice and arrange potatoes in pan. slice onion on top and sprinkle with salt and pepper. place butter on top and add milk. bake at 350°f for 2 hours. fifteen minutes before done, mix together mushroom soup and cheez whiz. pour over potatoes and finish baking. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"layer potatoes and onions in casserole, sprinkling flour and fresh parsley between each layer. heat milk and margarine and season with salt and pepper. pour sauce over all layers. bake 1 hour covered at 350°f remove cover and bake additional 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 325°f spray a 2 quart casserole dish with non stick spray. peel potatoes and cut into thin slices. in a bowl combine mushroom soup and milk. place a layer of potatoes in the bottom of the casserole dish. drizzle a scoop of the mushroom\/milk mixture over the potatoes followed by a sprinkling of the cheese, the seasoned salt and a sprinkle of the dried onions. repeat each layer the same way (you will probably have about 3 layers) ending with a sprinkle of cheese. bake in 325f oven approximately 1 1\/2 hours or until top is browned and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350 degrees. parboil sliced potatoes in lightly salted water for approximately 8 minutes. drain well. place in three layers in a greased casserole dish, sprinkling flour and dotting butter over each layer, using two table spoons of flour and about four table spoons of butter in all. heat milk and cream in a saucepan over low to medium heat, mixing in the paprika and salt. pour over potatoes. bake about 35 minutes, testing for doneness with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"for sauce: cook onion in butter until tender. stir in flour, salt and pepper. add milk, all at once. cook and stir until thickened and bubbly. stir 1 1\/2 cups cheese into sauce until melted; remove from heat. place half the potatoes in a greased 1 quart casserole dish. cover with half the sauce. repeat layers. bake, covered, in a 350 degree oven for 35 minutes. uncover; bake 30 minutes more or until potatoes are tender. sprinkle rest of cheese over top. let stand 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"combine 1\/2 cup mayonnaise and next 3 ingredients in a saucepan. gradually add milk, and cook, stirring constantly, over medium-low heat 8 to 10 minutes or until thickened. remove from heat. add cheddar cheese and next 3 ingredients, stirring until cheese melts and is well blended. place half of potato slices evenly in a lightly greased 11- x 7-inch baking dish; pour half of cheese mixture over potatoes. repeat layers with remaining half of potato slices and cheese mixture. sprinkle evenly with parmesan cheese. bake, covered, at 350° for 1 hour. uncover and bake 30 more minutes or until potatoes are golden brown and fork tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 325 degrees. cut the potatoes onto julienne strips. place in a greased 2-quart casserole. sprinkle with salt and pepper. cover with foil and bake for 45 minutes or until tender. heat whipping cream and butter in a saucepan until butter melts. pour over potatoes. sprinkle with cheddar cheese. bake, uncovered, for 15 minutes longer or until lightly brown. remove from the oven and sprinkle with parsley. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt margarine in a large saucepan over low heat. blend in flour, salt and pepper. cook stirring constantly until thickened. remove saucepan from heat and gradually stir in milk. return to heat and cook until thickened and bubbly. fold in ham, onion, green pepper and cheese. pour over sliced potatoes. stir gently and then pour into a buttered 13 x 9 x 2 inch baking dish. cover baking dish with foil. bake at 350 degrees for 30 minutes. uncover and continue baking for 1 hour. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"put flour, onion, celery leaves, parsley, butter, salt, pepper and milk into blender. mix on high about 2 minutes. arrange potatoe slices in buttered 2 quart baking dish. pour onion mixture over potatoes; sprinkle with grated cheese. bake in 350 degree oven 1 hour. uncovered. * can be frozen and reheated *. i always make two at a time and stash one in the freezer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"combine whipping cream, milk and swiss cheese, set aside. mix together cornstarch, salt and spices. peel potatoes, slice and coat with cornstarch, salt and spices. add parmesan cheese and onions, toss well to coat. place potatoes in greased casserole dish. pour liquid carefully over potatoes. cover and bake @325f for 45 minutes. uncover and bake another 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"cook potatoes with 1 teaspoons salt in boiling water to cover, 30-40 minutes or until tender. cool slightly; peel and slice. set aside. stir together remaining 1\/2 teaspoons salt, soup, milk, barbecue sauce, and onion salt until blended. layer half each of potato slices, barbecue sauce mixture, and cheese in a sprayed 2-quart baking dish. repeat layers; sprinkle with paprika. bake at 350°f for 45 minutes, or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 375 degrees f. grease an 11x7\" or 9x13\" pan and set aside. in a medium skillet, melt butter over medium heat. saute onion until tender, about five minutes. in a large bowl, combine soup and milk. add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1\/2 cup of the cracker crumbs. pour potato mix into bowl, then top with remaining cracker crumbs. bake for 35-40 minutes or until bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 450. in a saucepan, combine half and half with condensed soup over medium heat and set aside. slice potatoes very thin. spray a 9x9 glass baking dish generously with cooking spray. arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions. add a layer of ech of the cheeses. repaeat this process until pan is full. pour condensed soup mixture over the potatoes. shake the pan slightly to make sure soup gets to the bottom. cover with foil and bake 50 minutes. uncover dish and bake for another 15 minutes. let stand covered for 15 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"peel and thinly slice the potatoes. cover with water to prevent discoloration. drain before assembling. butter a casserole dish. layer potatoes and cheeses ending with cheeses. mix the milk, egg and spices. pour over the potatoes. bake at 350 degrees farenheit for 30-45 minutes or until a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"add potatoes and all other ingredients except for the parmesan cheese. bake in oven at 450°f for 45 minutes or until golden brown. sprinkle parmesan cheese on top and put back into oven for 10 minutes. great served with chicken or with a steak dinner!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350 degrees. mix the crumb topping together and set aside. butter a 13x9 inch pan. whisk flour, salt,thyme and pepper into the milk mixture. place sweet potatoes in a large pot and cover with the milk mixture. add bay leaf. bring to boil, reduce heat to low and simmer uncovered for 4 minutes. add yukon gold potatoes and simmer uncovered to 8 minutes or until they are tender. remove from heat and discard bay leaf. spread potato mixture into prepared baking dish bake for 20-25 minute. add crumb topping and broil for 3 minutes or until golden in colour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"start heating oven to 400°f. bring 1\" water to boil in a covered saucepan. grease 1 1\/2 quart casserole. to the boiling water, add onions, potatoes, 2 tsp salt; boil covered for 5 minutes. drain. meanwhile, in double boiler or skillet, over very low heat, melt butter. stir in flour, 1 tsp salt, pepper, paprika, then milk. cook stirring constantly until smooth and thickened,. in casserole, arrange one third of potatoes and onions, sprinkle with one half of the parsley; pour on one third of the sauce. repeat with another third of potatoes and onions, rest of the parsley, and one half of the remaining sauce. now add the rest of the potatoes and onions, and sauce. bake uncovered, 35 minutes or until tender and browned. makes 4 or 5 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"peel and slice potatoes and boil in water till tender, put into a casserole dish. melt butter and stir in flour until combined add milk and stir till smooth and thick add cheese and stir till melted. pour over potatoes, cover with foil and cook for 40 minutes at 350°f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray. thinly slice potatoes. reserve 1\/4 cup cheese. mix potatoes with remaining ingredients in large bowl. spoon into prepared baking dish. cover with foil; bake 1 hour. remove foil from baking dish; sprinkle with reserved cheese. bake 20-30 minutes more until potatoes are tender and mixture is bubbly. let stand 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in a saucepan, combine flour, milk, salt and pepper until smooth. bring to a boil; cook and stir for 1-2 minutes or until thickened. in a greased 1-qt baking dish, layer half of the potatoes, onion and white sauce. repeat layers. toss bread crumbs and melted butter; sprinkle over top. cover and bake at 375 degrees fahrenheit for 50 to 55 minutes or until potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350 degrees. grease a 11x7 inch baking dish. place potatoes in large saucepan. cover with water and bring to a boil. cook over medium-high heat for 3 to 4 minutes then drain. set aside. heat butter in same saucepan over medium heat. add onion, stirring occasionally for 1 to 2 minutes or until onion is tender. stir in flour, salt and pepper. gradually stir in evaporated milk and water. cook, stirring constantly, until mixture comes to a boil. remove from heat. arrange potatoes in prepared baking dish; pour milk mixture over potatoes. sprinkle with cheese. bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"put margarine (or butter) into large glass bowl, and microwave on high for 1 minute, or until melted. (if you really like cleaning your microwave, feel free to use a smaller bowl.). blend in flour, salt and pepper. gradually stir in milk. microwave on high 8-10 minutes, stirring after 4 minutes. layer half the potatoes and onion in a greased 2-quart casserole dish. top with half the prepared sauce, then the rest of the potatoes and onion, then the rest of the sauce. cover and microwave on high 20 minutes, or until done. (cooking times will depend on the strength of your microwave; i think ours is in the 1,200-watt range, and 20 minutes usually works just fine for us)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat barbecue to medium heat. place potatoes and carrots in microwaveable bowl. add water; cover. microwave on high 5-7 minutes, or unitl potatoes are crisp-tender; drain well. meanwhile mix 1\/3 cup parmesan cheese and the dressing , add to potato mixture; mix lightly. spoon onto center of 20-inch long piece of heavy-duty foil sprayed with cooking spray. (or use a double layer of regular foil). bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. place on top self of barbecue. grill 15-20 minutes or until vegetables are tender. cut slits in fold to release steam. open packet sprinkle potato mixture with parsley and the 1 tablespoons parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"cook potatoes until tender. melt butter in a saucepan and stir in flour and garlic salt. cook until bubbly. stir in milk and cook until thickens and bubbles about 3 minutes. stir in soup with a whisk. add chilies and onion. drain potatoes and layer with sauce in 13 by 9 baking dish. top with bread crumbs, cheese and paprika. cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"place onion, celery seed, parsley, flour, butter, salt, pepper and milk in blender and blend. arrange layer by layer of potatoes in a 2 quart baking dish and between each add some cheese. pour milk mixture over top and bake in preheated oven at 350 degrees fahrenheit for 50 minute sprinkle with cheese and paprika and bake until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"sauce: in saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. set aside. peel and thinly slice yukon gold and sweet potatoes. layer half of the yukon gold potatoes in greased 13- x 9-inch (3 l) glass baking dish; spread with half of the onion. layer with sweet potatoes then remaining onion and yukon gold potatoes. pour sauce over top. cover with greased foil; bake in 350°f (180°c) oven for 1 hour. sprinkle with parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. stir in salt, pepper, and pimento. spoon 1\/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish. top with half each of potatoes, onions, remaining sauce, and cheese. repeat layers, using remaining potatoes, onions, and sauce. cover and bake at 350 for 55 - 60 minutes or until tender. sprinkle with remaining cheese, and bake an additional 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350 degrees. melt butter in large pot (i use 8qt. size) over low heat. blend in flour, salt, pepper. cook until browned, stirring constantly. add milk slowly, stirring constantly, 1 minute. cook until thick and bubbling, stirring constantly. remove from heat. fold in ham, onion, green pepper, potatoes and cheese. pour into buttered 13x9x2 casserole dish. place on foil covered tray to prevent spills. bake for 30 minutes covered with foil. uncover and bake for 1 hour or until browned and bubbling. remove from heat and let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"peel and slice potatoes, boil for 25 minutes, drain. preheat oven to 350 degrees. grease 9\" x 13\" pan. cover bottom of pan with half the potato slices, then half the grated cheese. melt butter in saucepan over medium heat, stir in flour and salt. add milk, cook and whisk until smooth and thick. pour half over potatoes and cheese in pan. layer remaining potatoes and cheese in pan, cover with remaining milk mixture. bake at 350 degrees for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"heat cream in pot on medium to warm; season with salt and pepper. remove cream from heat; let cool slightly. grease 9x13\"-inch casserole dish with butter. add cream and potatoes to large mixing bowl; fold in cheese. transfer to casserole dish; place on baking sheet. bake 1 hour, 30-45 minutes, pressing down with spatula every half hour until potatoes are tender when pierced with fork. garnish with parsley or chives if using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350°f. grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions. in a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (just to warn you this is supposed to look pretty soupy. to be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"in a large sauce pan sauté onion in butter until tender. stir in flour, salt, and pepper gradually add milk and bring to a boil. cook and stir for two minutes or until sauce thickens. place half of the potatoes and ham in a greased 3 quart baking dish \u2013 pour half of the sauce over potatoes and repeat layers. bake uncovered at 350 for 60 to 70 minutes or until potatoes are tender and top is lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat the oven to 350f and grease the sides and bottom of a 13 x 9 inch dish with the butter. using a mandolin, slice the peeled potatoes into 1\/4 inch thick slices. place one third of the potatoes in the dish, sprinkling with one third of the salt, pepper, garlic and shredded cheese. repeat the layers twice, then pour the cream over top. cover with foil and bake until potatoes are tender, around 70 minutes. remove the foil and bake until golden, about 20 minutes. if you like a crispy top, broil the potatoes foe 2 to 3 minutes, or until golden. let the dish rest for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt butter. add flour and stir while cooking over low heat until golden brown. add milk. stir until thickened. if necessary, add more milk. add dry mustard, a-1, salt, and pepper. stir well. reduce heat to low. peel and slice potatoes into thin, even ovals. lay into a greased or pammed 10×13 pan. pour sauce over potatoes. you may not need it all. reserve extra for mac-n-cheese tomorrow. sprinkle cheddar cheese over top. bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"melt butter in pan, add flour, salt and pepper and stir till blended for about 1 minute. add milk and stir till smooth. cut up velveeta into thumb sized chunks and put in milk mixture. stir till cheese has melted. be sure to scrape bottom, it can stick easy towards the end. meanwhile - peel and slice potatoes (using a mandolin is great). also peel and slice the onions. layer a 13.x9x2 pan potatoes, onions, (i usually add a sprinkle of salt and pepper), then another layer of potatoes and onions, then end with a final layer of potatoes. pour sauce over and put in oven. bake in 325 degree oven for 90 minutes (or till potatoes are soft when poked with a fork). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puncture potatoes with fork. microwave potatoes on high for about 8 minutes. (time may vary). cool then chop into bit size pieces or scallop. cook onion until tender in 2 tbs margarine in a med size pot or fry pan. stir in soup, potatoes and pepper to taste. boil then reduce heat to low, cover and simmer 5 minutes. sprinkle with bacon and parsley if desired.","target":"preheat oven to 350. butter a 9x13\" baking dish. peel and slice potatoes. mix the three soups together. do not add any liquid to the soups. place 1\/3 of the potatoes in the baking dish. sprinkle with salt, pepper and garlic powder. top with1\/3 of the soup mixture. repeat 2 more times until the potatoes and soup are used up. dot top of potatoes with butter. cover and bake for 40 minutes. then uncover and continue baking for 20 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place black beans in a bowl and mash with a fork. add remaining ingredients and mix well. divide into 6-8 equal portions and shape into patties. place patties on a medium-hot grill for several minutes per side. serve with mint salsa or your favorite ketchup, sauce\/spread.","target":"in a bowl, combine all topping ingredients; set aside. heat grill on medium. in a large bowl, combine all burger ingredients , mix until just combined. do not over mix. divide mixture evenly into four and make patties 1- 1 1\/2 inches thick. grill burgers 5-7 minutes each side or until internal temperature reaches 170°f. spread some guacamole, if using, half of each bun , top with shredded lettuce, burger and a few spoonfuls of tomato topping mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place black beans in a bowl and mash with a fork. add remaining ingredients and mix well. divide into 6-8 equal portions and shape into patties. place patties on a medium-hot grill for several minutes per side. serve with mint salsa or your favorite ketchup, sauce\/spread.","target":"combine all topping ingredients in a bowl and set aside. heat grill on medium. in a large bowl, combine all burger ingredients and mix until just combined. do not over mix. divide mixture evenly into four and make patties approx 1 to 1 ½ inch in thickness. grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170ºf (77ºc). spread some guacamole on the bottom half of each bun, top with shredded lettuce, the tex\u2013mex burger and a few spoonfuls of the tomato topping mixture. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix flour, salt and pepper in plastic food bag. add chicken and shake until lightly coated. heat oil in dutch oven. add chicken and cook, turning once or twice, for about 10 minutes or until golden brown. add remaining ingredients and bring to a boil. reduce heat and simmer 40 minutes, or until chicken is cooked through and tender.","target":"flatten chicken and dust with the flour, salt and pepper. in a very large skillet melt butter and olive oil together over medium heat. add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes. add the cream and rosemary and cook until thickened. remove to a serving plate, pour sauce over chicken and garnish with parsley. serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all crust items together lne pie crust for filling, beat egg yolk with brown sugar dissolve gelatin with a little cold water in another pan boil syrup add to egg yolk mixture. be sure to temper it or you will have scrambled egg. add gelatin mixture while still hot let cool, but not thickened. add the whipped cream and a couple drops of maple flavoring pour into crust and top with nuts chill overnight.","target":"preheat oven to 400 . place the apples in the pie shell. in a small bowl mix the sugar and flour, stir in the cream until smooth and pour over apples . sprinkle with the cinnamon and nuts . bake at 400 for 40 minutes or until a knife comes out clean . cool on a wire rack-chill in the fridge ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"preheat oven to 425 degrees. cut cheese into 10 cubes. press a cube of cheese into each biscuit, pinching to seal. place seam side down on an ungreased baking sheet. spread the top of each biscuit with about a teaspoon of pizza sauce. sprinkle with parmesan cheese and oregano. bake for about 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"preheat oven to 375. on a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. layer each rectangle with 6 pepperonis and even amounts of mozzarella cheese. roll tightly lengthwise and slice each into 4 or more pieces. melt butter and add garlic salt. lightly brush rolls with butter mixture. sprinkle with parmesan cheese if desired. bake in the preheated oven 12 minutes, or until golden brown. serve with warm pizza sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"cook pasta and drain. cook ground beef with diced onions and green peppers. spray 13x9 pan. spread pasta in the bottom. layer cheese, ground beef and turkey pepperoni. spread sauce over top and sprinkle with shredded cheese. bake @350' for 30-35 mins or until cheese is melted and bubbly. serves 10."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"cook your pasta following the directions on the box, drain well and transfer to a bowl. add marinara sauce, black olives, oregano and basil and mix well. chop your pepperoni into fourths or eighths and sprinkle on top. transfer to a 3 qt baking dish. sprinkle with mozzarella and parmesan cheese and bake covered in 350 degree oven for 45 minutes. uncover and cook another 15 minutes until the top is hot and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"heat oven to 350. spray cookie sheet with cooking spray. unroll dough and seperate into 4 rectangles:firmly press perforations to seal. sprinkle parmesan cheese, pepperoni, bell pepper and italian cheese over each rectangle. starting with one short side, roll up each rectangle, press edge to seal. cut each roll into 6 slices;place cut side down on cookie sheet. bake 13-17 minutes or until edges are golden brown. meanwhile, heat pizza sauce, immediately remove pinwheels from cookie sheet. serve warm with warm pizza sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"cut the focaccia in 4 equal parts, slice each in half like sandwich bread. layer mozzarella, provolone and meats. sprinkle dried oregano on top. top with remaining slices of bread. preheat panini press or grill pan to medium heat. drizzle outside of top and bottom layers of bred with a bit of olive oil. place in panini or grill pan. if using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread. if using a grill pan grill 2-3 minutes per side. removed from pan or press, to a plate. open up sandwich and layer the vegetables, whichever you want, in whatever order you like. if desired, drizzle with vinaigrette. cut in half, serve with pizza sauce, for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"preaheat oven to 350°f. cut all the vegetables into small pieces. heat oil in pan and fry onion. add mushrooms to heat. spice with soy sauce. set aside. combine olives, capers and cherry tomatoes. set aside. in a pan heat spinach, add chickpeas (drained). spice with cardamom and roughly chopped up cilandro leaves. set aside. smear each pita bread with pizza sauce. put ingrediants from each of the 3 combinations onto each pita bread. you can also choose your favorite and stick to one of the combinations. cut cheese into chunked slices and put on top. spice up with pepper. heat in oven for 5 to 8 minutes or until the cheese has melted, it should look golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat 2 t. oil over medium high heat, add the onions and saute for 8 min. remove to a large bowl and salt and pepper them same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. remove to bowl and add sauce. fold in the salami and cool. place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. bake in a 350 oven for 25-30 minutes. let stand at 15 minutes before cutting. serve hot.","target":"1. preheat oven to 375 degrees f (190 degrees c). 2. on a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. roll tightly lengthwise then chill for before slicing each into 4 or more pieces. (chilling makes it easier to slice). 3. bake in the preheated oven until golden brown, about 12 minutes. serve with pizza sauce for dipping. notes and variations: instead of pepperoni you could use crumbled, cooked sausage, ground beef with cheddar cheese or even ham with swiss cheese. after adding cheese and filling, you could season with italian seasoning and grated romano cheese. serve with pizza sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"mix together butter, sugar and flour until crumbly. press evenly in the bottom of a 9\"x9\" baking pan. bake in pre-heated 375 degree oven for 10 minutes. remove from oven and lower temperature to 350 degrees. mix filling ingredients until well blended. spread over partially baked crust and bake at 350 for 30 minutes or until nicely browned. cool before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"in a saucepan, combine sugar, flour, and salt; gradually add milk. cook and stir 2 minutes longer. remove from heat, stir in small amount of hot mixture into yolks; return to hot mixture, cook 2 minutes longer stirring constantly. remove from heat. add butter and vanilla. stir until butter is melted. add coconut. pour into crust. top with meringue and sprinkle with coconut. brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"in a glass measuring cup mix the first 4 ingredients. microwave for 3 minutes until hot. remove. in another bowl whisk eggs, now you want to temper the eggs by adding some of the hot mixture into the eggs as you whisk. repeat step three again, then pour egg mixture into the first bowl. keep whisking so the eggs do not cook. return to microwave for 8 minutes, remove to whisk at 2 minute intervals. when done this should be a thick pudding. stir in flavoring and coconut and pour into a shell. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"preheat oven to 450-degrees f. press crust into 9-inch pie pan, trimming and crimping edges. bake crust until golden (8-10 minutes or following directions on package or on pie crust recipe). transfer to rack to cool and reduce oven temperature to 350-degrees f. in a medium saucepan melt butter over low heat. add sugar to butter and stir until heated. transfer to a large bowl. add eggs, lemon juice and vanilla to butter\/sugar mixture, whisking to combine. stir in coconut (1 1\/2 cups). pour filling into prepared pie pan. bake for 40 minutes or until set. cool on rack. garnish with additional shredded coconut, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"preheat oven to 350 degrees. grease a deep 9 inch pie plate and set pan on baking dish to avoid spills. place all ingredients in a blender, cover, and blend for 20 seconds. pour into prepared pie plate. bake for 50 minutes or until puffed and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"preheat oven to 350 degrees. prepare pastry shell and place into pie plate. in a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla; stir until combined. pour into prepared pie shell. bake at 350 degrees for 50 minutes or until a knife inserted near the center comes out clean. cool to room temperature. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"combine sugar-coconut - milk in a heavy pot -bring to a boil over medium heat. boil-stirring until the mixture comes to the soft-ball stage-about 239° degrees on a candy thermometer. remove from heat- add butter - beat until mixture begins to sugar. drop in small mounds on wax paper. cool - gently lift with a thin knife. store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: shell and devein and butterfly prawns-leave the tail if possible. in a bowl beat together the eggs, milk and hot sauce. combine flour, salt and sugar on a separate plate and put the coconut in a bowl. dip each prawn in: flour mixture first, egg mixture second, coconut third. at this point they can be placed on waxed paper and refrigerated until ready to cook. or heat oil in a large skillet over medium high heat, and fry to golden on each side. serve with warmed jalapeno pepper jelly or cocktail sauce.","target":"preheat oven to 350°f. melt butter. in a bowl mix egg and sugar. add coconut, lime peel and melted butter. let the mixture set for 10 minute. form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper. large peaks - bake for approx 10-11 min or until golden. small peaks - bake for approx 7-8 min or until golden. if using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dissolve jello in boiling water in a metal pan. remove 1\/2 cup of this and put into bowl. add 1\/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.). add 1 cup ice cream to jello in bowl and stir until smooth. place thickened jello from freezer in dessert dishes and top with ice cream mixture. chill for at least an hour and serve.","target":"set aside 15 cookies; finely chop remaining cookies. mix chopped cookies and butter in bowl. press firmly on bottom of 13x9x2-inch baking pan. freeze for 10 minutes. spread ice cream evenly over crust. place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream. freeze for at least 4 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine 4 ounces coconut milk, curry paste, stock, fish sauce, and sugar and bring to a boil. simmer for 15 minutes. add vegetables and remaining coconut milk and simmer an additional 15 minutes. if using snow peas, add just before serving. serve with rice.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375º. make a white sauce by melting the butter in a pan over medium heat. add the flour while stirring to make a smooth paste. blend in milk and stir constantly until thickened. remove from heat and set aside. remove skin and fat from the chicken. arrange it with the vegetables in a covered cassarole dish. add the bay leaf, peppercorns, onion, parsley and salt and pepper to the white sauce. pour the sauce over the chicken and vegetables. cover dish and bake for 45 minutes to and hour, or until the chicken is done and the vegetables are tender.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat tomato sauce, water, rice, carrots, onion, salt and red pepper in dutch oven to boiling; reduce heat to medium. cover and cook 10 minutes. rinse okra and green beans under running cold water to separate; drain. cut okra lengthwise into halves. add okra, green beans, cabbage and fish to dutch oven. heat to boiling; reduce heat to medium. cover and cook until fish flakes easily with fork and vegetables are tender \u2014 10 to 12 minutes.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large saucepan or casserole with a lid over medium-high heat. add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. add all the vegetables and stir once or twice. turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. if the mixture dries out add a little water. when the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper. re-cover and cook until the fish is done(a thin-bladed knife inserted into it\u2019s center will meet little resistance). taste and adjust the seasoning (this will take plenty of black pepper).","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium saucepan, bring broth to a boil. add jasmine rice, sesame oil and fish sauce. reduce to a simmer and cover. simmer for 15 to 20 minutes or until all the broth is absorbed. in a nonstick skillet over medium high heat, heat vegetable oil. add scallions, carrots and sesame seeds. sauté until vegetables are tender and sesame seeds are lightly golden. lightly salt. add the cooked rice to the vegetables and mix together well. serve with chicken, pork, beef or fish. yum!","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in large skillet on medium heat. add chicken; cook and stir until lightly browned, stirring occasionally. add vegetables, cook and stir 3 to 5 minute or until crisp-tender. stir in broth. bring to boil. stir in rice and dressing, cover. reduce heat to low. cook 5 minutes or until liquid is absorbed and chicken is cooked through.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently. stir in chicken broth, tabasco® pepper sauce, and turmeric; bring to a boil. reduce heat to low. simmer about 15 minutes or until most of the broth is absorbed. stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a medium saucepan with cooking spray, add oil then heat to medium-high heat. add broccoli and mushrooms then sauté until vegetables are crisp-tender. stir in wild rice, seasonings, and chicken broth. bring to a boil then reduce heat to medium low. simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. stir in salt and pepper. let stand for 5 minutes.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large, deep, dutch oven, saute the onion and garlic in the oil until softened. add the meat, and brown, stirring to break up pieces. drain any excess fat. add the tomatoes and their liquid and all of the seasonings. heat until bubbly, reduce the heat, cover and simmer about 30 minutes. add the beans and vegetables, simmer covered about 20 minutes longer. *if it's not soupy enough, add 1 or more small cans of tomato juice. *can put it in a large crock pot after the meat is browned. cook as long as you need it to, i've cooked it on low for 8 hours, the carrots were a little soft, but fine. you could probably cook it on high for 2 hours or so and it would be fine as well. *i have used venison in this recipe with good results.","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook vegetables according to package directions. meanwhile, in a large skillet, saute onion in oil until tender. stir in the water, ketchup, vinegar, worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. warm slightly. add sausage and bring to a boil. reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once. serve over the vegetable medley (and rice, if desired).","target":"combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. bring to a boil then reduce heat. cover and simmer for about 15 minutes; stir occasionally. add tomato soup and almonds. stir and simmer for 3 minutes. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the beaten eggs,to make an omelette and leave it to cool. saute the garlic till light brown. add in the prawns and chicken cubes. fry till it is cooked. than add in the mix vege, mix everything together. add salt and a dash of maggi seasoning. after that add in the cooked rice and pepper mix it all evenly. and than serve on plate. cut the omelette into thin strips and decorate on top of the rice. and top it up with fried shallots.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat eggs with ¼ tsp salt. heat 2 tbls peanut oil in large skillet over medium heat 1 minute. pour in beaten eggs. stir continuously until eggs are cooked dry and separated into small pieces. remove eggs and set aside. heat 3 tbls peanut oil over medium heat 1 minute. add green onions and rice. stir-fry 5 minutes. add chicken broth, remaining salt and soy sauce. stir to mix well. stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat eggs with salt, msg (monsodium glutamate) and sherry. pour oil in hot skillet over medium high heat. stir in onion and egg mixture. scramble eggs and break into small pieces. add rice, brown syrup, bean sprouts and meat (if using). stir constantly until well combined and hot (8-10 minutes).","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice via absorption method and allow to cool slightly and separate grains with a fork (the rice could be made in advance or the day before). heat peanut oil in a wok or deep frying pan over high heat and add the beaten eggs and swirl around wok until cooked, breaking the egg up as you go. add the rice, ginger, chillies, green onions, garlic chives and prawns and cook for 5 minutes or so. sprinkle with soy sauce.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make omelet with egg; cut in strips and set aside. heat oil in wok; add the sesame oil and garlic and stir quickly. do not let it brown. add the rice, and stir in the onions, shrimps, and omelet. add the soya sauce, stirring all the time. can be made ahead and reheated in the microwave for a few minutes. really nice with chinese as a change from serving with noodles. great as a leftover--either reheated or served cold. it goes down well with barbecues too.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice with the saffron and two cups water according to directions on the package or box. bring to a boil over high heat and let boil for one minute. cover saucepan and continue to cook until all the water has been absorbed and the rice is cooked (15 - 20 minutes). remove from heat. in a large and deep frying pan or wok, heat oil and sauté carrots, onions and sweet pepper until the onions are translucent. add peas and carrots cook a minute or two. add the oyster sauce, msg, and rice to the vegetables and mix well. turn off the heat and stir in the chopped celery.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add vegeble oil in heated pan. stir fry the peas, maui onion, shrimp and ham for a minute. add soy sauce. remove from heat. add remaining oil. scramble eggs, lightly. add rice -- make sure there are no clumps. add salt, green onions and the ham\/shrimp mixture. serve hot or cold.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon of the oil in a large frying pan or wok, and pour in the eggs. cook the eggs as a flat omelette, turn and cook the other side. remove the omelette from the pan, cool slightly and chop into small pieces or strips. heat the remaining oil in the pan, add the onion and stir-fry until it becomes transparent. add the ham and stir-fry a minute more. add the rice and peas and stir-fry for about 4 minutes, or until heated through and slightly golden. stir in the omelette, spring onion, soy sauce and prawns; cook for 1 minute. serve immediately.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: this goes very quickly so be sure you have everything cut up and ready to go before starting. heat saute pan or wok over med. high heat. when hot add the oil, garlic and ginger and saute for 30 sec. quickly add all the vegetables and saute for 1.5 minute stirring often. add shrimp and cook to heat shrimp about 1 minute. add the cooked rice and stir. add the soy sauce and sesame oil and cook until rice is hot. serve immediately.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash and finely chop the green onion. heat a wok or frying pan and add 2 tablespoons oil. when the oil is hot, add the eggs. cook, stirring, until they are lightly scrambled but not too dry. remove the eggs and clean out the pan. heat a wok or frying pan and add 2 tablespoons oil. when the oil is hot, add the chicken. cook, stirring, until it is cooked throughly but not too dry. remove the chicken and clean out the pan. add 2 tablespoons oil. add the rice. stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. stir in the soy sauce as desired. when the rice is heated through, add the scrambled egg and chicken back into the pan. mix thoroughly. stir in the green onion. serve hot.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a preheated wok or skillet heat oil; toss pork and onion for 1 minute over high heat. gently place small amount of rice into pan and fry for a few seconds, repeating the process until the rice is thoroughly hot. add salt, monosodium glutamate and soy sauce; turn and mix rapidly 5 minutes. add a few drops of oil, if necessary, to prevent burning. add eggs; mix and toss until eggs are done, about 1 minute.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat oil over med high heat. scramble eggs on one side of the skillet while cooking onion on the other side of the skillet. add rice, pork, salt, garlic powder, pepper and 1 to 2 t. of soy sauce to taste. combine well and heat through. once hot, gently fold in peas and serve.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in a small fry pan and set side. chop mushrooms, celery and green onion and set side. in a 10 in skillet, cook beaten eggs in 1-2t oil until set. remove from pan and set aside. in a wok, add 1-2 t oil. add meat, mushrooms, green onion and celery along with soy sauce. cook until mushrooms and green onion are tender. stir in rice and egg. cook and stir frequently over medium heat until thoroughly warmed. serve with soy sauce to taste.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 2 tbs evoo in skillet over medium-high heat. saute onion until brown. add meat and stir until meat sizzles. add beans and stir 2 minutes. add 4 tbs evoo. when oil warms, add rice, soy sauce, garlic powder, salt, pepper, and hoisin sauce. stir-fry until rice sizzles, about 10-15 minutes. add red pepper and crrot, stir 2 minutes, keeping them crunchy.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice according to package directions, substituting chicken broth for water. spread cooked rice in a thin layer on a baking sheet. let cool 30 minutes or until completely cool. cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons creole seasoning. cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. stir in okra and remaining 1\/2 teaspoons creole seasoning. increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. stir in tomatoes. sprinkle with sliced green onions, and serve immediately.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute sausage in a non-stick wok until done (about 5 minutes). remove sausage when done and set aside. remove most of the fat from the pan. add celery, bell pepper, onion, jalapeno and cajun seasoning. cook until onions are translucent (about 5 minutes.) add in vegetable broth; then add the reserved sausage and ham. keep at a low simmer for about 10 minutes. add cooked rice. garnish with green onions.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1) boil the rice, according to the directions on pack, then drain and set aside, covered until needed. 2) heat oil in a large wok or frying pan, the add all of the meat, cook until all meat is brown, then add soy sauce. turn the heat down. 3) beat the eggs in to an omelette then add it to the meat, stir until the eggs are broken up. the add the frozen peas, cook until the peas are cooked, add salt. 4) add a bit more oil and soy sauce, then add rice and cook until rice is cooked or brown. then serve and enjoy.","target":"combine egg and salt, beating with a wire whisk until frothy. set aside. combine soy sauce, oil and sugar. set aside. coat a wok with cooking spray. heat at medium-high until hot. add celery and onion; stir-fry for 2 minutes. add mushrooms, tofu and garlic and stir-fry 1 minute. push vegetable mixture up sides of wok, forming a well in center. pour egg mixture into well and stir-fry until set. add rice and stir-fry for 1 minute. add soy sauce mixture and peas; stir-fry for 2 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large pot over medium heat until hot. add onion and garlic to oil. sauté for 5 minutes or until onion is tender. stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. bring to a boil over high heat, stirring occasionally. reduce heat to low and simmer, covered for 10 minutes. add pasta. continue to simmer, covered for about 10 minutes or until pasta is tender. garnish with freshly grated parmesan cheese if you desire.","target":"saute onion, carrot and celery for 3 or 4 minutes until vegetables begin to break down. add fresh thyme, red pepper and fresh oregano and saute for 2 minutes. add 1 t tomato paste and stir inches add bay leaf, beans, vegetable stock 2 cups water and crushed tomatoes and small paresan rind. cover pot with small space open and bring to a boil. allow to reduce and simmer for about an hour. about ten minutes before serving, bring the soup to medium high heat and add pasta. allow soup to cook until pasta is cooked. serve with fresh chopped parsley or basil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil 1 cup of water and add both boxes of jello (do not follow directions on box). thaw strawberries (with the juice), add to the jello mixture and set aside. tear the angel food cake into 1 inch pieces, and put into a 9 by 13 pan. ladle strawberry mixture over the angel food cake, cover with plastic wrap, and leave in refrigerator overnight. spread cool whip over shortcut cake, serve and enjoy!.","target":"mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. beat for 2 minutes at medium speed. stir in 1\/2 cup chopped cookies. pour into 2 greased and floured 9-inch round cake pans. bake at 350°f for 25-35 minutes or until toothpick inserted near center comes out clean. cool in pans on wire racks for 10 minutes; remove from pans. cool completely. fold 3\/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl. place 1 cake layer on serving plate; spread with half the whipped cream mixture. top with remaining cake layer; spread top with remaining half of whipped cream mixture. garnish with strawberries and remaining chopped cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. beat on medium for 2 minutes. pour into a 13x9x2 dish coated with cooking spray. bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. in a large bowl, dissolve gelatin in boiling water. stir in strawberries. using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. cool on a wire rack. refrigerate for at least 6 hours. spread with whipped topping. garnish with fresh strawberries.","target":"mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. beat for 2 minutes at medium speed. stir in 1\/2 cup chopped cookies. pour into 2 greased and floured 9-inch round cake pans. bake at 350°f for 25-35 minutes or until toothpick inserted near center comes out clean. cool in pans on wire racks for 10 minutes; remove from pans. cool completely. fold 3\/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl. place 1 cake layer on serving plate; spread with half the whipped cream mixture. top with remaining cake layer; spread top with remaining half of whipped cream mixture. garnish with strawberries and remaining chopped cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the 48 crushed cookies and 3\/4 cup mararine together and press into a 9x13 inch pan. soften gelatin in water, stir over low heat until dissolved. mix cream cheese and sugar until well blended. add milk and gelatin; gradually mix until well blended, chill until thickened but not set. mix in cool whip, pour all but 1 1\/2 cups mixture in pan. add the cookies to the rest of the mixture , pour on top, refrigerate for at least 1 hour before serving.","target":"reserve 6 cookies for garnish. finely crush half the remaining cookies. coarsely chop remaining half of cookies; set aside. mix finely crushed cookies and butter in bowl. press firmly on bottom and 1 1\/2 inches up on the sides of a 9-inch springform pan; set aside. beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. beat in eggs, sour cream and vanilla; fold in coarsely chopped cookies. spread mixture into prepared crust. bake at 350° for 50-60 minutes or until set. cool at room temperature for 1 hour. refrigerate at least 4 hours. remove side of pan. halve reserved cookies. garnish cheesecake with the cookie halves, cherries and mint."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken breasts and wipe well with damp paper towels. in a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. add chicken to sour cream mixture, coating each piece well. refrigerate, covered, overnight. remove chicken from sour cream mixture and coat evenly with bread crumbs. arrange in single layer in large, shallow baking pan. melt butter and shortening and spoon half over chicken. bake at 350*, uncovered for 45 minutes. spoon rest of butter mixture over chicken. bake 10-15 minutes longer, or until chicken is tender and nicely browned.","target":"grease a 9\" x 13\" baking pan. lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken. sprinkle the pepperidge farm herb stuffing on top and then pour the melted butter or margarine over the top. cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken breasts and wipe well with damp paper towels. in a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. add chicken to sour cream mixture, coating each piece well. refrigerate, covered, overnight. remove chicken from sour cream mixture and coat evenly with bread crumbs. arrange in single layer in large, shallow baking pan. melt butter and shortening and spoon half over chicken. bake at 350*, uncovered for 45 minutes. spoon rest of butter mixture over chicken. bake 10-15 minutes longer, or until chicken is tender and nicely browned.","target":"lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken. crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish. next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired). add salt and pepper then bake at 350f for about 1 hour or until chicken is brown on top. serve with mashed potatoes using the cracker\/broth mixture as a gravy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken breasts and wipe well with damp paper towels. in a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. add chicken to sour cream mixture, coating each piece well. refrigerate, covered, overnight. remove chicken from sour cream mixture and coat evenly with bread crumbs. arrange in single layer in large, shallow baking pan. melt butter and shortening and spoon half over chicken. bake at 350*, uncovered for 45 minutes. spoon rest of butter mixture over chicken. bake 10-15 minutes longer, or until chicken is tender and nicely browned.","target":"preheat oven to 400* f. place butter in 9 x 13 inch baking pan; melt in oven as it preheats and remove pan when butter has melted. blend egg, water, soy sauce, salt, and pepper. dredge chicken in flour; then into egg mixture. arrange chicken breasts in baking pan, flipping to coat with butter. sprinkle evenly with sesame seeds. bake for 40 to 45 minutes or until tender and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove skin from chicken breasts and wipe well with damp paper towels. in a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. add chicken to sour cream mixture, coating each piece well. refrigerate, covered, overnight. remove chicken from sour cream mixture and coat evenly with bread crumbs. arrange in single layer in large, shallow baking pan. melt butter and shortening and spoon half over chicken. bake at 350*, uncovered for 45 minutes. spoon rest of butter mixture over chicken. bake 10-15 minutes longer, or until chicken is tender and nicely browned.","target":"use food processor to turn hushpuppies to bread crumbs add shredded cheese to this mixture as well. mix together eggs and milk. dip chicken breast in egg and milk and then dip into hushpuppy crumbs, crusting both sides. place crusted chicken on sprayed sheet pan. bake in preheated oven at 350 until outside is browned and inside has reached 160 degrees. 15-30 minutes depending on oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium saucepan, combine maple syrup and apples. simmer over medium low heat while preparing pancakes, stirring occasionally. in a medium bowl, combine pankake mix and water. stir in cheddar cheese and bacon bits. using a 1\/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) lightly brown on both sides. for each serving, place 2 pancakes on a plate and spoon about 1\/3 cup syrup mix over top.","target":"mix pancake mix, milk, egg and oil just until blended. stir in 1 cup chopped cookies. heat a lightly greased skillet over medium-high heat. spoon batter by teaspoons onto skillet. cook until bubbly; turn and cook until lightly browned. keep warm until serving time. place 6 pancakes on each serving plate. top with bananas, strawberries, remaining chopped cookies and frozen yogurt. drizzle with strawberry syrup. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. place all the ingredients (except for the olive oil) in a bowl and stir to combine. 2. heat 1 tbsp of olive oil in a large saute pan over medium heat. 3. pour about 1\/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan). 4. flip the pancakes and cook an additional 3 minutes. continue making the pancakes with the remaining mixture.","target":"mix pancake mix, milk, egg and oil just until blended. stir in 1 cup chopped cookies. heat a lightly greased skillet over medium-high heat. spoon batter by teaspoons onto skillet. cook until bubbly; turn and cook until lightly browned. keep warm until serving time. place 6 pancakes on each serving plate. top with bananas, strawberries, remaining chopped cookies and frozen yogurt. drizzle with strawberry syrup. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rinse and cook wild rice to package instructions; set aside. spread cubed french bread in a single layer on a baking sheet. broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. preheat oven to 325°f. melt butter in a large skillet over medium heat. add onion and garlic; cook and stir for 3 minutes. add mushrooms; cook for 3 more minutes stirring occasionally. add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally. stir in broth. add pecans and toasted bread cubes; toss lightly. transfer to very large casserole dish; cover with lid or foil. bake for 40 minutes or until hot.","target":"in a saucepan large enough to hold all the ingredients melt the butter cook onion and celery until softened but not brown (about 10 min) add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat mix in the crumbled bread, toss well add sage, parsley,salt and pepper (at this stage you may cover it and refrigerate for up to one day) mix in the beaten eggs and stuff away! this is enough stuffing for a 16 lb turkey or 2 roasting chickens. if you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350 degrees f. butter a 13x9 baking dish. in a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings. add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time). add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes. remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well. combine eggs and broth; add to stuffing mixture and mix well. spread into prepared baking dish, (dish will be full). dot with melted butter. cover and bake for 30 minutes. uncover and bake 10 minutes longer, or until lightly browned.","target":"in a saucepan large enough to hold all the ingredients melt the butter cook onion and celery until softened but not brown (about 10 min) add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat mix in the crumbled bread, toss well add sage, parsley,salt and pepper (at this stage you may cover it and refrigerate for up to one day) mix in the beaten eggs and stuff away! this is enough stuffing for a 16 lb turkey or 2 roasting chickens. if you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large skillet, cook bacon until crisp; remove with slotted spoon to paper towel. drain, reserving 2 t drippings. saute celery and onion in drippings until tender. add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. remove from the heat; stir in stuffing, celery leaves, parsley and bacon; mix well. combine eggs and broth; add to stuffing mixture and mix well. spread into a greased 13-inch x 9-inch x 2-inch baking dish (dish will be full). dot with butter. cover and bake at 350 degrees for 30 minutes. uncover, bake 10 minutes longer or until lightly browned. this recipe is enough to stuff one 16-18-pound turkey or three 5- to 7-pound roasting chickens.","target":"in a saucepan large enough to hold all the ingredients melt the butter cook onion and celery until softened but not brown (about 10 min) add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat mix in the crumbled bread, toss well add sage, parsley,salt and pepper (at this stage you may cover it and refrigerate for up to one day) mix in the beaten eggs and stuff away! this is enough stuffing for a 16 lb turkey or 2 roasting chickens. if you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium bowl, whisk eggs and milk until well combined. place en equal number of slices of the turkey, ham and swiss cheese on 8 slices of the bread. top with the remaining 8 slices of bread. in a large skillet, melt 1 tablespoon of the butter over low heat. dip 2 sandwiches, 1 at a time, in the egg mixture, coating completely. place in the skillet and cook 2-3 minutes on each side, or until bread is golden and cheese melts. repeat with the remaining sandwiches, adding more butter as needed. dust with powdered sugar and serve immediately with preserves on the side for dipping.","target":"preheat oven to 450 degrees. top 4 of the bread slices with cheese, ham, and remaining bread slices. beat egg whites and milk in shallow dish or pie plate. dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 seconds on each side(. place sandwiches on baking sheet sprayed with cooking spray. bake 6 minutes; turn. bake an additional 5 minutes or until sandwiches are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium bowl, whisk eggs and milk until well combined. place en equal number of slices of the turkey, ham and swiss cheese on 8 slices of the bread. top with the remaining 8 slices of bread. in a large skillet, melt 1 tablespoon of the butter over low heat. dip 2 sandwiches, 1 at a time, in the egg mixture, coating completely. place in the skillet and cook 2-3 minutes on each side, or until bread is golden and cheese melts. repeat with the remaining sandwiches, adding more butter as needed. dust with powdered sugar and serve immediately with preserves on the side for dipping.","target":"on 4 of the slices of bread, place 1 cheese slice and 2 tomato slices. top with remaining bread slices. on a sheet of wax paper\/parchment paper combine together cornmeal, parmesan cheese, and basil. in a shallow bowl, combine the eggs and the milk, mix well. in a large nonstick griddle or skillet melt 1 tbs of butter over medium - medium high heat. dip sandwiches in egg mixture, then coat with the cornmeal mixture. do this 2 sandwiches at a time. place 2 sandwiches on the griddle\/skillet and cook for 3 min on each side or until golden. repeat with last 2 sandwiches. cut sandwiches in half; serve warm with marinara sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour boiling water on gelatin in bowl, stir until gelatin is dissolved. stir in frozen strawberries until thawed. stir in cold water. chill until thickened but not set, about 1 1\/2 hours. pour 1 1\/2 cups of the gelatin mixture into bowl; beat until light and fluffy. divide between parfait glasses or dessert dishes. chill until set, about 1 hour. garnish with dollop of whipped topping. you can use the remaining gelatin mixture a day or two later by pouring into small shallow container and chilling until set. cut gelatin into cubes and layer in parfait glasses with vanilla pudding or whipped topping.","target":"combine berries, yogurt and coconut in medium bowl. set aside 1\/2 cup chopped cookies for garnish. layer remaining chopped cookies and yogurt mixture in 4 parfait glasses or dessert dishes. garnish with reserved chopped cookies, whipped topping, raspberries and if desired, additional cookies. serve immediately or refrigerate up to 1 hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: whip together the sour cream, cream cheese and soy sauce and sugar until smooth. fold in remaining ingredients (except wrappers) heat oil to med-high and you want it around 1 1\/2-2 inches deep. place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1\/2 t's in the center of each wrapper. moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away. place all 6 in the hot oil and repeat process. by the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's. you want them a nice golden color. when done remove with a slotted spoon and drain on paper towells. repeat until done. try to share.","target":"heat the sesame oil and saute garlic and onion. mix the rest of the ingredients (minus the won to skins and egg) together in a bowl. add approximately 1 tsp to the center of each won ton skin, using a small paint brush (or your finger), put a spot of the beaten egg in the center of each side to stick the skin together. fold up the sides to form a flower shape and set aside. while working on the won tons, place a damp towel over the ones you have already made to keep them moist until you cook them. for the cooking, you need approximately a quart of oil heated to 360 degrees. cook in batches for 3-4 minutes until a golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine rhubarb, water and sugar in pan and cook until rhubarb is tender. place jello in glass bowl. add hot rhubarb mixture and stir until jello has dissolved. add orange juice and orange peel. chill until syrupy, then fold in strawberries. pour into an oiled 1 qt mold. chill until set. unmold and garnish with fresh strawberries.","target":"preheat oven to 400 degrees. brush bottom of the pie shell with the egg wash and sprinkle with bread crumbs. in a medium bowl combine the rest of the ingredients and toss well. pour into the pie shell and place remaining patry on top. crimp edges, and brush with the egg wash. place in the freezer for 10 minutes. remove and make air vents with a knife. place on a foil lined cookie sheet. bake 10 minutes at 400, reduce to 360 and bake for 40 minutes. let cool to warm before cutting or chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes. this will draw the juice out of the fruit. once the sugar is dissolved, put the mixture in a pan and bring it to a boil. when the rhubarb has softened, add the gelatin and stir until it's completely dissolved. allow the jam to cool completely, then transfer it into mason jars.","target":"preheat oven to 400 degrees. brush bottom of the pie shell with the egg wash and sprinkle with bread crumbs. in a medium bowl combine the rest of the ingredients and toss well. pour into the pie shell and place remaining patry on top. crimp edges, and brush with the egg wash. place in the freezer for 10 minutes. remove and make air vents with a knife. place on a foil lined cookie sheet. bake 10 minutes at 400, reduce to 360 and bake for 40 minutes. let cool to warm before cutting or chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put rhubarb and sugar in sauce pan. let sit overnight. bring to boil stirring occasionally. boil 5 minutes or until rhubarb is soft. turn off heat. mash mixture with potato masher until rhubarb breaks up. add jello powder and stir till dissolved. pour into sterilized jelly jars and place seals and rings on them. let cool. once lids suck inward, jars are sealed. refrigerate after opening.","target":"preheat oven to 400 degrees. brush bottom of the pie shell with the egg wash and sprinkle with bread crumbs. in a medium bowl combine the rest of the ingredients and toss well. pour into the pie shell and place remaining patry on top. crimp edges, and brush with the egg wash. place in the freezer for 10 minutes. remove and make air vents with a knife. place on a foil lined cookie sheet. bake 10 minutes at 400, reduce to 360 and bake for 40 minutes. let cool to warm before cutting or chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"in a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well. store mixture overnight in an airtight container to allow the flavors to meld. preheat oven to 400. clean mushrooms, removing stem at the base (this should pop out easily). divide cheese mixture between mushrooms. sprinkle mushrooms with bread crumbs. bake until crumbs are nicely toasted about 5 minutes. top with a slice of provolone cheese and return to oven. bake mushrooms until cheese is melted and bubbly, about another 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"preheat oven to 425 degrees. if mushrooms have stems, slice them off close to the caps. brush caps with olive oil and place stem side up on a baking sheet. sprinkle each with salt and pepper to taste. spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of mozzarella cheese. scatter pepperoni pieces evenly over the mozzarella and sprinkle with parmesan cheese and oregano. bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned. place stuffed portobellos on toasted french bread slices and serve immediately. note- you may also brown about 1\/4 lb of italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"clean and remove stems from mushrooms. slice into 1\/2\" thick strips. put flour in zip loc bag. add mushroom slices (6-8 at a time) and shake to coat. remove from bag and shake off excess flour. beat eggs and milk together in a bowl and dip each mushroom slice to coat. mix panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. add mushrooms (again 6-8 at a time) and shake to coat. heat oil in deep fryer to 300 degrees. fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). can also be pan fried. drain and immediately salt to taste. serve with low fat peppercorn ranch dressing for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"seperate stems from mushrooms, set caps aside. coarsely chop stems. in a skillet melt butter. add chopped stems, onion and garlic. cook over medium heat until softened. stir in balsamic vinegar. let cool slightly. add parmesan cheese and panko breadcrumbs, if using. season with salt and pepper, if needed. baste mushroom caps lightly with olive oil and place 1\/4 mixture on each mushroom and sprinkle with paprika, cilantro or parsley. (mixture can be done ahead of time). heat the barbecue. add mushrooms and cook until tender, 10 - 15 minutes. let them cool slightly before serving (they retain the heat)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"in a bowl, combine the cheese, bread crumbs, parsley, almonds, tomatoes, chives and pepper. set aside. remove the mushroom stems and reserve for another use, such as stock. brush the mushroom caps all over with oil. place, gill side down, on a greased broiler pan. broil just until the juices release, about 4 minutes. turn the mushrooms over. spoon the cheese filling evenly over the gills. broil until the cheese is melted and the mushrooms are tender, about 4 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"remove and finely chop mushroom stems. brown and crumble italian sausage. put drained sausage in a bowl. saute mushroom stems and finely chopped onion until softened. put in bowl with sausage. add bread crumbs and parmesan cheese. put mushrooms, gill side down, on baking sheet. brush tops with 1\/2 t olive oil. broil mushrooms, 2-3 inches from heat, for 3 minutes. turn mushrooms over and season with salt and pepper. broil another 1-2 minutes. add stuffing (sausage mixture). return to broiler until stuffing is golden brown, approximately 1-2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan melt buter, add flour half the old bay and pepper, blend well. slowly add milk, stir and cook until thickened. add cheddar and stir until melted. pour this over remaining ingredients, except crumbs and parmesan and mix well. stuff mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. serve with a salad, french bread and wine.","target":"preheat oven to 425 degrees. brush outside only of mushroom caps w\/ dressing. place mushrooms grill side up in baking dish. mix tomatoes, basil, garlic, cheese and bread crumbs in a bowl; mix gently. scoop mixture evenly into mushroom caps. bake 16-18 minutes or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"saute onions, celery, and broccoli in butter. mix with soups diluted with milk, cooked rice, and 2\/3 of grated cheese. turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese. bake in preheated oven at 350 degrees for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"cook the broccoli using the pkg direction,drain well. cook the rice using the driections. combine the broccoli,rice and undiluted soup,cheese and water chestnuts in a bowl and mix well. spoon the mixute in to a line 9*13 inch baking pan. bake at 350 degrees f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"combine all the dressing ingredients in a bowl; mix well and set aside. trim off leaves of broccoli and remove tough ends of lower stalks; wash broccoli thoroughly and shake off excess water. cut stalks into 1\/4\" slices. cut remaining broccoli into florets; place in a large salad bowl. add remaining ingredients and toss well. pour dressing over top and toss gently to coat. cover and chill for at least 1 hour. (the longer its chilled the better it tastes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"remove broccoli florets. peel stems and cut into slices 1\/4 inch thick. place broccoli and onion in a saucepan. add stock and seasoning. bring to boil, reduce to simmer, cover and cook until vegetables are soft (15-20 minutes) puree in food processor. return to pan and stir in yogurt until desired consistency. add salt, pepper, and nutmeg to taste. chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"put cut broccoli and cauliflower in medium mixing bowl with chopped green onion, and bacon. whisk together spices and all ingredients of dressing and pour over veggies. stir in cheddar. this salad is best made the day before serving. it is very good!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"in small mixing bowl combine sugar,vinegar and miracle whip,stir well. (depending on the size or amount of your broccoli you can double the dressing). in large mixing bowl combine bacon,cheese, broccoli,and onion. pour first mixture over second and stir until coated. refrigerate. this gets better the longer it sits. you may double the dressing and use to your taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"wash fresh broccoli, cut into small bite-sized pieces. place in deep bowl. add onion, crasins and almonds; toss. in separate bowl, blend mayo, splenda and vinegar till smooth. pour over broccoli mixture, toss well until coated. sprinkle with cheese. chill for at least 2 hours for flavors to blend."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"to make dressing, in a small bowl whisk together the whole egg, egg yolk, sugar, mustard and cornstarch. in a saucepan combine the vinegar, 1\/4 cup water, and the salt and bring the mixture to a boil over moderate heat. whisk in the egg mixture and cook the mixture, whisking, for 1 minute, or until it is thickened. remove from heat and whisk in the butter. whisk in the mayonnaise and chill the dressing, covered. to make salad, in a large bowl combine gently the broccoli, raisins, mushrooms, and onion. pour the dressing over mixture. toss salad well and add salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"white sauce- 1\/4 cup butter, 1\/4 cup flour, 1\/2 teaspoons salt, 1\/4 teaspoons pepper, 2 cups milk. mix alltogether and make your white sauce. add your grated cheese to make a cheese sauce. clean and cut your broccoli into smaller pieces. cook in boiling salted water until just tender-not mushy! cut eggs into slices. alternate layers of broccoli, eggs, and cheese sauce. top with the buttered bread crumbs. bake uin 350 degree oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"in a saucepan, boil broccoli for 3 minutes,and drain. place broccoli in a 2-quart baking dish. in another saucepan, combine cheese roll, soup, and mushrooms. heat on medium, stirring constantly until cheese melts. spoon cheese-mushroom mixture over broccoli. sprinkle breadcrumbs over top of casserole. bake uncovered at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl. microwave on high for 3 minutes. remove from microwave, add margarine, sprinkle flour over broccoli and toss. in a large bowl, with beaten eggs, add cottage cheese, cream, 1\/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together. combine broccoli and egg mixture and pour into a buttered 7x11 baking dish. sprinkle other 1\/2 cup of cheese over top. bake uncovered at 350 degrees for 30-35 minutes or till center is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly. mix broccoli, raisins, chopped red onion, chopped nuts in a large bowl. in a separate bowl combine agave syrup, rice wine vinegar and plain low fat yogurt. pour the sauce over the broccoli mixture and toss to coat. refrigerate for a few hours to a day to let the sauce soften the broccoli. add mandarin oranges just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"in a small bowl, mix mayo and ranch seasoning together and reserve. in a large bowl, combine broccoli, carrots, and cheese. add couple spoonfuls of the dressing at a time to the veggies until well coated. you may have leftover dressing that can be used for snacking. refrigerate until ready to serve. right before serving, gently mix in the chow mien noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"cook broccoli, 5 minutes, drain and set aside. saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside. melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. remove from heat. add salt, pepper and cheese; stir until cheese melts. stir in mushroom mixture. place broccoli in a lightly greased 1 1\/2 quart casserole. top with sauce, and bake at 350 for 25 minutes. serve over rice; sprinkle with soy sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon (i make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces. chop up top of broccoli into bite size pieces. mix broccoli, onions, bacon and mozzarella in large bowl. in separate bowl combine vinegar, sugar and mayo. pour over broccoli mixture and toss to coat. best if made a day ahead.","target":"preheat oven to 375 degrees. lightly grease a baking sheet. arrange the crescent roll dough in 4 rectangles on the baking sheet. bake in the preheated oven for 12 minutes or until golden brown. remove from heat and allow to cool completely. in a medium bowl, mix the cream cheese, mayonnaise, and dry ranch mix. spread evenly over the crescent rolls. sprinkle with broccoli and tomatoes. sprinkle with cheddar cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a small pan and gently fry the bacon for a few minutes. remove and transfer to a good sized casserole dish,placed over a moderate heat. add the lamb pieces and gently stir fry for 3-4 minutes. sprinkle on the flour and stir in well. add the onions, garlic and diced carrots. pour over the chicken stock, cover and cook in the oven at 190c degrees for 1 1\/4 hours, or until the meat is tender. then add the diced potatoes and cook for a further 20 minutes until they are done. season to taste. if you wish to thicken the stew, stir in some mashed potato. serve stew in separate bowls, generously sprinkled with parsley and chopped spring onions.","target":"heat oil in skillet. while oil is heating put flour in a paper bag at this point i add to the flour mixture salt, pepper and garlic powder to my tastes i do not measure. put some stew meat in bag and shake. put meat in pan and brown on all sides. when all meat is browned add to crockpot. add all other ingredients to crockpot. cook 6 to 8 hours, depending on your crockpot mine seems to cook fast so 6 hours is enough. depending on your tastes you may want to increase or decrease the seasoning, sometimes i add less and sometimes i add more or you may want to add other ingredients to the stew depending on your likings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a small pan and gently fry the bacon for a few minutes. remove and transfer to a good sized casserole dish,placed over a moderate heat. add the lamb pieces and gently stir fry for 3-4 minutes. sprinkle on the flour and stir in well. add the onions, garlic and diced carrots. pour over the chicken stock, cover and cook in the oven at 190c degrees for 1 1\/4 hours, or until the meat is tender. then add the diced potatoes and cook for a further 20 minutes until they are done. season to taste. if you wish to thicken the stew, stir in some mashed potato. serve stew in separate bowls, generously sprinkled with parsley and chopped spring onions.","target":"combine flour salt and pepper and coat the lamb chunks. in dutch oven brown the lamb in hot oil. add onions and garlic and brown a few more minutes. sprinkle with thyme and add the water. simmer for about 1 1\/2 hours until lamb is tender, stirring occasionally. may need to add more water as lamb cooks. add tomatoes, green peppers and eggplant; sprinkle with seasoned salt and cook another 15 minutes or until vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a small pan and gently fry the bacon for a few minutes. remove and transfer to a good sized casserole dish,placed over a moderate heat. add the lamb pieces and gently stir fry for 3-4 minutes. sprinkle on the flour and stir in well. add the onions, garlic and diced carrots. pour over the chicken stock, cover and cook in the oven at 190c degrees for 1 1\/4 hours, or until the meat is tender. then add the diced potatoes and cook for a further 20 minutes until they are done. season to taste. if you wish to thicken the stew, stir in some mashed potato. serve stew in separate bowls, generously sprinkled with parsley and chopped spring onions.","target":"combine all ingredients in a large slow cooker, reserving the extra 1\/2 cup stock and the flour. cook on low 7 hours. slowly mix reserved stock into flour, then add the mixture to the slow cooker. cook for an additional 1-2 hours. remove bay leaves before serving with garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f. saute onion, celery, carrots and potatoes in margarine for 10 minutes. add flour to sauteed mixture, stirring well, cook one minute stirring constantly. combine broth and half and half. gradually stir into vegetable mixture. cook over medium heat stirring constantly until thickened and bubbly. stir in salt and pepper; add chicken and stir well. pour into shallow 2 quart casserole dish and top with pie shells. cut slits to allow steam to escape. bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.","target":"melt butter in large skillet. add leeks, red bell pepper and carrots. saute 5 minutes. add in flour, and mix well. add poultry seasoning, pepper and salt. mix well. slowly pour in chicken broth, stirring well. add half and half. heat to a simmer, stirring constantly. continue to cook until carrots are just tender. add chicken and peas. pour mixture into 9\" pie plate. cover with pie crust, crimping edges decoratively. cut several steam holes in top of crust. brush crust with beaten egg. pie can be well covered and frozen for up to three weeks at this point. thaw completely before baking. bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.","target":"put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat. add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn. add the leeks and allow them to sweat until they become soft. add the potato and carrot and sweat for a little while more. (keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan). add the lentils and stir them into the mixture. pour in the stock and season with black pepper. bring to the boil and then simmer for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan set over high heat, bring lentils and stock\/water to a boil. skim off froth. stir in chopped onion, garlic, seasonings and bay leaf. reduce heat to medium-low. simmer, covered. dice carrots and red pepper. stir into soup. continue simmering, covered, until carrots are very tender, about 15 minutes. lentils in soup will need a total of about 20 minutes to cook. stir in red onion, coriander, lemon juice and pepper. remove bay leaf. liquidise if required. serve immediately or refrigerate, covered, up to 3 days or freeze.","target":"melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: soak the redlentils in enough water to cover them for at least 2 hours. in a large saucepan melt the butter with the oil. mix the bouillon with the water and add to the saucepan. add the onions, garlic and carrots. saute for a few minutes. add the lentils, tomatoes, thyme and season with salt and pepper. cook for 1 - 1 1\/2 hours. blend until smooth, adding more water if necessary.","target":"melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine 1 1\/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. cover, reduce heat, and simmer 10 minutes or until lentils are very tender. cool slightly. place lentil mixture in a food processor or blender; process until smooth. set aside. heat the oil in a large nonstick skillet over medium heat. add the cumin seeds; cook 30 seconds or until toasted. add onion and garlic; sauté 10 minutes or until lightly browned. stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. garnish with cilantro sprigs, if desired.","target":"melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions in oil til soft. add garlic, celery, and carrots and saute lightly. add everything else and bring to boil. turn down heat and simmer 1 1\/2-2 hrs. adjust seasonings (the broth alread has enough salt for us, but some folks will. want to add more and some will want more curry and\/or cumin). i puree it right in the pot with my stick blender, or it can be cooled and zapped in a blender or food processor. we serve it with a big dollop of non-fat plain yogurt swirled into each bowl.","target":"melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the pot and then add the olive oil and veg oil. sautee onions and garlic in the olive oil until soft and brown. add the potato and the carrots. add the red lintel add the spices and the sault. add the hot water. bring to a boil, then reduce the heat to low and cover partially. after 10 m boiling take it out and blind it (in the restaurant we have a hand blender heavy duty so we dont take out ). after blind it and you feel it's creamy. if you feel it's creamy and too thick you can add hot water as you like but don't make it so liquid simmer soup for another 10-15 minutes. serve with toasted bread and additional lemon wedges.","target":"melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.","target":"heat the coconut oil in a large frying pan. peel and chop the onions, then place in the frying pan and cook over a medium\/high heat until softened. crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. mix until combined, then cook for a further 2 minutes. in a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. stir until well combined, then bring to the boil. once boiling reduce to a simmer and leave for 15-20 minutes. serve with greek yoghurt on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the first seven ingredients in large resealable plastic bag; shake to blend. add pork to marinade; seal bag. chill overnight, turning bag occasionally. make tomato-yogurt sauce per ice cool kitty's directions in recipe #386313 368313. prepare bbq (medium heat). remove pork from bag. grill until thermometer inserted into center of each tenderloin registers 145 degrees f, about 18 minutes. transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). thinly slice into rounds. grill pitas until warmed through and softened, about 2 minutes per side. cut pitas in half. fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. serve, passing remaining sauce separately.","target":"-----------tzatziki sauce-------------. combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. cover and refrigerate for one hour. blend yogurt mixture with a whip until smooth. dry cucumbers by patting with paper towels. add cucumbers and dill to yogurt mixture. salt and pepper to taste. ----------gyros------------. mix lamb and beef in a glass bowl. crumb bread into meat mixture. add spices and mix well. stir egg into meat mixture form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the gyros is cooked through. serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and tzatziki sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put the eggplant cubes into a colander and steam, covered, over boiling water until tender, about 25 minutes. sprinkle with salt and set aside. meanwhile, combine the corn meal, flour, baking powder and 1 1\/2 teaspoons salt in a bowl. push the eggplant through the colander into the bowl in small amounts, mixing in enough eggplant to make a medium stiff dough. stir in the onions. set the mixture aside for 15 to 30 minutes. drop the mixture by teaspoonfuls into deep oil heated to 365 degrees and fry until golden. drain on paper towels. enjoy!","target":"score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put 1 cup of water and jello into sauce pan heat until all dissolved. remove from heat and add 3\/4 cup ice cold water. chill tell almost set. about 30 minutes. mix in the cream cheese with a fork. it can be somewhat lumpy. now add drained pineapple and nuts. mix and chill tell set.","target":"dissolve jello in boiling water. save enough juice from pineapple and blueberries to make 1 cup, set aside. add all ingredients to jello then add the cup of juice. chill till firm, then add topping. topping: mix together and cover top of jello. top with nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a mixing bowl, combine flour, and sugar; blend in butter with a wooden spoon until smooth. press into an ungreased 13x9 inch baking pan. bake at 300 degrees for 20-25 minutes or until set (will not be brown); cool. in a mixing bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth. fold in cool whip. spread over crust. dissolve jello in boiling water; stir in raspberries. chill for 20 minutes or until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with cool whip if desired.","target":"dissolve jello in boiling water. save enough juice from pineapple and blueberries to make 1 cup, set aside. add all ingredients to jello then add the cup of juice. chill till firm, then add topping. topping: mix together and cover top of jello. top with nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the pork into small cubes place it in a bowl with salt, pepper, oregano and olive oil. lift the meat out and thread it on small wooden skewers. cook under a hot grill on both sides (about 7 minutes on each side). heat the\"pita\" bread. remove the grilled pork from the skewers and place an appropriate amount of it on each\"pita\" bread, along with some onion, parsley, slices of tomato, salt, pepper and some \"tzatziki\", if desired. serve warm on individual dishes. pork can be replaced with beef, lamb,or chicken. if you prefer, you can omit pita bread, and serve it on a plate, with rice, or french fries, onions, tomatoes and parsley.","target":"in a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and peppers, and stir to coat. cover, and refrigerate for 2 to 3 hours. the longer the marinade time the better! preheat grill for medium-high heat. thread pork, peppers, and onions onto skewers. lightly oil grate. cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the pork into small cubes place it in a bowl with salt, pepper, oregano and olive oil. lift the meat out and thread it on small wooden skewers. cook under a hot grill on both sides (about 7 minutes on each side). heat the\"pita\" bread. remove the grilled pork from the skewers and place an appropriate amount of it on each\"pita\" bread, along with some onion, parsley, slices of tomato, salt, pepper and some \"tzatziki\", if desired. serve warm on individual dishes. pork can be replaced with beef, lamb,or chicken. if you prefer, you can omit pita bread, and serve it on a plate, with rice, or french fries, onions, tomatoes and parsley.","target":"mix together lemon juice, olive oil, soy sauce, oregano and garlic in a large container. add pork, onions, and peppers mixing well. cover the mixture and put in refrigerator for 3 hours. using skewers that have been soaked in water thread on peppers, onions, and meat. preheat barbecue for medium. lightly oil grate. cook for 10-15 minutes, turning skewers often. cook to desired doneness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"in a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. pour sauce into a warm serving bowl. cook spaghetti in a large pot of boiling salted water. drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"to cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden. meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender. drain, do not rinse. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this recipe will cover about 1\/2 pound of spaghetti or other italian pasta. for a variation, sprinkle with fresh-dried basil before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"the cooked spaghetti can be cut into 2\" lengths for easy serving. the olives can be green or black or combination of both. pre prepared button mushrooms can be used. green or red pepper can be used together for extra colour. place spaghetti and all other ingredients in a bowl. toss gently. mix the dressing ingredients together and pour over salad. toss gently to get a good even mix and serve. this is a salad that you can fine tune to your taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"cook spaghetti and let cool. mix together the mayo, mustard, sour cream for the dressing. if way to thick, add a splash of milk to thin. add rest of the ingredients, mix together. keep in fridge. this makes a lot of salad for me as i'm bad for just tossing in more of everything. the red and green pepper, i love peppers so i would use a fair sized one each."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again. place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives. whisk together salad dressing and seasonings and pour over salad. toss to coat well. cover and refrigerate for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"cook and drain spaghetti, rinsing it cold water. chop green peppers, green onions and tomatoes and put in deep salad bowl. add cooked and cooled noodles. add olives and parmesan cheese, mix well with other ingredients all ready in the bowl. combine salad dressings with sugar and pour over salad bowl mixture. mix well. add salt and pepper, mix again. cover with a lid and let sit for 12 hours or overnight before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in olive oil. add ground beef and cook till done. drain oil and water off. add rest of ingredients and simmer 20-30 minutes. serve with whole wheat pasta for a quick, healthy meal! * the nutrition info is way off on this. i use flavorite (winco brand) tomato paste which is only 100 mg sodium for a whole can. be sure to check labels!","target":"in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"heat olive oil in a large skillet. meanwhile, bring a pot of water to a boil. add the carrots to the oil and allow to cook for about 5 minutes. add the remaining vegetables. allow to cook until the onions are translucent. add tomato sauce, carrot juice, butter, italian seasoning, and sugar to the vegetable mixture.allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. don't forget to cook your pasta! add salt and pepper to taste. serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. give a stir every 10 minutes. if it's to thick add some water. if you want it thicker, just add 1\/4 cup of water, mixed with 1 tspoon of cornflour. if to acid just add 1\/2 tspoon sugar.","target":"cook spaghetti per directions and rinse. place spaghetti in a bowl, cover with dressing and mix well. cover and place in refrigerator overnight. (next day). mix together mayo and sour cream add in parmesan cheese and pour over spaghetti. mix together with hands add broccoli,onions or whatever else you like in your salad refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place in a baking pan. wash and pat fish steaks dry. arrange tomato slices on top. sprinkle with vinegar. in a bowl combine breadcrumbs, onion and butter. spoon this mixture on top of tomatoes. cook at 200 c or 350 f for approximately 20 minutes or until fish is cooked through.","target":"place fish into a lightly geased baking dish. combine the breadcrumbs, cheese, basil, salt and parsley. stir together tomato sauce, lemon juice and melted butter. mix the crumb mixture into the melted butter mixture and spread evenly over the fish. cover with tinfoil and bake at 379 f (180 c ) for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.","target":"preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1\/2 the ricotta. top with 1\/2 the tomato mixture. top with 1\/2 the crumb mixture. repeat. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.","target":"cook eggplant in small amount of water until tender. drain and mash. combine all ingredients, reserving 1\/2 cup each of the cheese and crackers and a small amount of the margarine. pour into a 9x13 greased baking dish. top with the reserved cheese, crackers and small amount of melted margarine. bake at 325° to 350° for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.","target":"make the tomato sauce by heating the 2 tbl of oil and cooking the onions in it until soft- not brown. add the rest of the tomato sauce ingredients and simmer with the pan partially covered for about 40 minutes. while that is simmering, oil a shallow 1 1\/2- 2 quart baking dish. sprinkle both sides of the eggplant slices with the salt. let the slices sit on a paper towel 20-30 minutes. pat dry, dip in flour, and fry eggplant in the 1\/4- 1\/2 cup of olive oil. pour enough of the tomato sauce in the baking dish to cover the bottom about 1\/4\" deep, then layer the eggplant, jack cheese, and parmesan cheese. cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe the eggplants and remove the stalks; cut into bite size pieces. fry the eggplant in the oil for about 5 minutes, or until brown. drain on paper towels. fry the cumin and fennel seeds for about 2 minutes, stirring constantly. stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency. return the eggplant pieces to the pan and heat through. serve eggplant garnished with freshly chopped coriander leaves.","target":"peel and dice egg plant, chop onion, green pepper, sauté in 2 t.olive oil until tender. brown turkey and sausage. in a large casserole dish first layer rice,. season with cajun seasonings, add egg plant sausage mixture, add 1 cup of bread crumbs on top and drizzle with 2 t. olive oil. bake 350° for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees f. in a large plastic zip-top bag, combine brown sugar and mustard. add bacon and toss to coat. alternatively, you could mix the dijon and brown sugar in a medium bowl then add the bacon and mix around. line a baking sheet with aluminum foil or parchment paper. place a cooling rack on the lined baking sheet. put bacon on rack and use your fingers to spread on some of the sugar mixture left in the bowl, and roast in oven for 20-30 minutes. let drain for a few minutes on the rack and serve.","target":"preheat oven to 350. in a large bowl, combine the first six ingredients. mix on medium speed for two minutes. add chocolate chips and stir. pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set. remove from oven and let cool. serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium bowl, whisk together catsup, sugar, worcestershire, and vinegar; season with salt and pepper. set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. divide wings between baking sheets, and toss with reserved 1 cup sauce. bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. toss baked wings with 1\/2 cup sauce, and serve with remaining sauce on the side.","target":"preheat oven to 350. in a large bowl, combine the first six ingredients. mix on medium speed for two minutes. add chocolate chips and stir. pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set. remove from oven and let cool. serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place pork ribs in the bottom of slow cooker. cover and cook on high 3 hours. drain and discard liquid. in a small skillet, cook onion and garlic in butter until soft. add remaining ingredients. cook until sugar is dissolved. pour over ribs. cover and cook on high for 2 hours. remove, allow to cool. place in freezer bag. label and freeze. to serve. thaw. heat. serve over rice.","target":"preheat oven to 350. in a large bowl, combine the first six ingredients. mix on medium speed for two minutes. add chocolate chips and stir. pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set. remove from oven and let cool. serve with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter with curry, onion, and ginger and cook until onion begins to soften. add the flour and stir to combine with butter. add the broth, milk, salt, sugar and lemon and stir to combine with flour. bring to a simmer and add the shrimp. simmer until the shrimp is cooked. serve over rice.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon).","target":"in a saucepan, heat oil; saute onion until tender. stir in soup and curry powder; bring to a boil. add the shrimp; cook and stir until shrimp are pink. lower heat and stir in sour cream, salt, and pepper. cook until heated thoroughly. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan, heat oil; saute onion until tender. stir in soup and curry powder; bring to a boil. add the shrimp; cook and stir until shrimp are pink. lower heat and stir in sour cream, salt, and pepper. cook until heated thoroughly. serve over rice.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a skillet. add onion, jalapeño, salt and pepper. cook a few minutes to soften. add tomato paste, curry powder and ginger; cook a minute or 2. add 1 1\/2 cup water and lower heat to simmer; cook about 5 minutes. add shrimp; cook 3-4 minutes, stirring. add yogurt and lime juice; stir to blend. remove from heat; serve over rice.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large frying pan over medium heat. gently cook the onion and shrimp in the butter until the shrimp are cooked (they will turn pink), about 3 minutes. sprinkle shrimp with flour, salt, pepper, curry powder, ginger and sugar and stir until the flour has been absorbed. add the sherry and 1 cup milk and stir quickly and constantly until mixture bubbles and thickens. if you prefer a thinner sauce, add more milk and return to the heat, stirring until mixture just reaches a slow boil. remove from heat. serve with rice and assorted condiments as listed in the description.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a mortar or blender, pulverize the coriander, cumin, mustard, peppercorn, hot peppers and bay leaves. heat oil and butter in a large pan. saute' the onions until brown. add the garlic, ginger, and the ground spices. cook stirring for 2-3 minutes. add the tomatoes, lime juice, and salt to taste. cover and cook for 30 minutes, until the sauce is quite thick and caramelized. stir in shrimp and cook shrimp through, about 4-5 minutes.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a wok or large saucepan over nearly high heat. add the onions; cook and stir until browned. mix in the curry leaves (or curry powder), then season with the ginger, garlic, coriander and salt. cook and stir for 1 minute. season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. taste and adjust salt and chile powder if necessary. season with garam masala, stir and remove from the heat. garnish with fresh cilantro and serve with flat bread or rice.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the shrimp and rice (not together). chop celery. toast the slivered almonds on a baking sheet in your oven. set aside half the slivered almonds. when everything has cooled, mix together and add your dash of garlic salt. refrigerate until serving day (1-2 days later). serve on butter lettuce. sprinkle with reserved slivered almonds.","target":"boil and shuck the prawns. when they float, they're done! saute the onion in the butter. over medium heat, add the flour, curry powder, and salt, stirring frequently. add a dash of pepper for flavor. when it makes a pasty product, remove to a double boiler and add the milk\/water mixture slowly, stirring frequently to thicken up your creation. when it reaches a nice warm temperature, add shrimp. remove from heat and let stand a few minutes. add cayenne pepper to taste (i recommend about 1 teaspoon)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a pie plate make a crust of the soda crackers and the butter. to the beaten eggs add; sour cream,emmenthal, cheddar,bacon, salt and pepper. pour into the cracker crust. bake 375f degrees 25-30 minutes (until a knife comes out clean when inserted in the middle). let it sit for 10 min before cutting.","target":"combine yogurt and peanut butter in small bowl until blended. divide mixture between 2 small bowls; sprinkle with cereal or granola. place bowls on serving plates. cut apple into wedges and separate orange into segments. arrange fruit pieces around dip. cut toast into strips and place half of strips on each plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees f. spray a 9 x 13 in baking dish with nonstick vegetable spray and set aside. combine the cottage cheese, egg substitute, egg whites, and soup in a large bowl and mix well. stir in the remaining ingredients and spoon into the prepared baking dish. bake in the preheated oven for 1 hour. remove from the oven and allow to cool for 10 minutes before serving.","target":"in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"lightly beat eggs in large bowl. add softened cream cheese, flour, sugar and butter. mix until well combined (mix will be slightly chunky). spray a preheated 275°f electric griddle with vegetable cooking spray and ladle batter by teaspoonfuls onto griddle. cook pancakes until golden, about 3 minutes. turn and brown other side about 2 minutes more. sprinkle pancakes with confectioners sugar and garnish with lemon wedges. serve with fresh berries, warm applesauce, or maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"in medium bowl, mash cottage cheese till almost smooth. add eggs, beat lightly. add flour, salt and cinnamon; mix well. drop by scant 1\/4 cup onto lightly greased hot griddle or skillet. when bubbles appear on top, turn and brown lightly on other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"put all the ingredients into a blender or food processor and mix until smooth. drop the batter by large tablespoons onto a lightly greased skillet or griddle. flip the pancakes when the first side is slightly brown. continue cooking until both sides are a nice light brown color."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"preheat oven to 200 degrees. pulse cottage cheese, eggs, flour and butter in a food processor until just combined (batter will be slightly lumpy). heat a griddle or large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. working in batches, fill a 1\/4 cup measure halfway with batter for each pancake, then pour batter onto griddle and cook, turning over once, until golden, about 2 to 3 minutes per batch. transfer to a heatproof platter and keep warm in oven until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"separate eggs. beat whites till you have stiff peaks. mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl. fold in egg whites until incorporated. pour in and coat pan with 1 tbls. oil. pour batter with 1\/4 cup measuring cup onto a very hot greased griddle. cook several minutes, until golden, then turn over and cook several more minutes until golden brown. serve with maple syrup. enjoy! to make for a larger crowd, work in batches. they will keep warm on a platter in a 200 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: into a large suacepan pour the milk. sprinkle gelatin over milk. place over low heat and stir until dissolved. remove from heat. thoroughly beat in cottage cheese. add limeade and pecans. fold in whipped cream. turn into 6 1\/2-cup ring mold and chill 4-6 hours or longer. unmold on lettuce-lined serving plate. fill center with grapes. garnish with lime slices. good served with slices of ham or roast beef and crusty rolls.","target":"in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"beat the eggs with a whisk until fluffy. add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well. heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. cook in batches until golden brown, turn and brown on other side. repeat with the remaining batter, using the rest of the butter and oil when needed. drain the pancakes on paper towels. mix the remaining sugar and the cinnamon in a small bowl. serve the pancakes sprinkled with the cinnamon and sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"put all the ingredients into a blender and mix until smooth. lightly spray skillet and place over low heat. when the skillet is hot, spoon the batter onto the skillet and cook till it starts bubbling and has set up, flip and cook till golden brown. serve with sugar free syrup or sugar free fruit spread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"put the garlic into a food processor and process until finely chopped. scrape down sides of the bowl. add the basil. process until finely chopped and scrape down sides of the bowl. add cottage cheese, yogurt, olive oil, and parmesan. process until smooth and cream. if using as a pasta sauce, dilute with a spoonful of the pasta cooking water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. blend at low speed until the batter is smooth and no curds remain. beat egg whites stiff but not dry. fold into the cheese mixture. drop batter by the tablespoon onto a lightly greased hot griddle or skillet. shape the pancakes into circles with the back of a spoon. flip pancake when underside is lightly browned. serve with fruit syrup or fruit preserve or fresh fruit.","target":"combine cottage cheese, flour, oil, and eggs in a large bowl. (i blended mine in the blender instead.). heat a large skillet over medium heat and coat with butter. pour 1\/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. flip with a spatula, and cook until browned on the other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat grill pan with no-stick cooking spray. heat over medium heat. combine olive oil, lemon juice, italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. microwave on high for 1 minute. stir. dip chicken in olive oil mixture to coat evenly. for inside cooking: place on hot grill pan. cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. allow to rest 5 minutes before serving. for outdoor grill: coat unheated grill grate with no-stick cooking spray. preheat grill to medium-high heat. grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees f. allow to rest 5 minutes before serving.","target":"to grill, skin chicken breasts and rub in pepper to taste. blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. baste chicken lightly with mixture. grill over medium coals basting during cooking time with basil sauce. during this time add the rosemary branches to coals for added smoke flavor. do this 2 or 3 times. grill 10 minutes each side depending on barbecue temperature. garnish with fresh basil and serve this grilled chicken recipe with rice or italian pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat grill pan with no-stick cooking spray. heat over medium heat. combine olive oil, lemon juice, italian seasoning, garlic salt, and pepper in medium microwaveable bowl. microwave on high for 1 minute. stir. dip chicken in olive oil mixture to coat evenly. place on hot grill pan. cook 6 to 8 minutes per side until juices run clear and thermometer reads 165°f allow to rest 5 minutes before serving.","target":"to grill, skin chicken breasts and rub in pepper to taste. blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. baste chicken lightly with mixture. grill over medium coals basting during cooking time with basil sauce. during this time add the rosemary branches to coals for added smoke flavor. do this 2 or 3 times. grill 10 minutes each side depending on barbecue temperature. garnish with fresh basil and serve this grilled chicken recipe with rice or italian pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: to grill, skin chicken breasts and rub in pepper to taste. blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. baste chicken lightly with mixture. grill over medium coals basting during cooking time with basil sauce. during this time add the rosemary branches to coals for added smoke flavor. do this 2 or 3 times. grill 10 minutes each side depending on barbecue temperature. garnish with fresh basil and serve this grilled chicken recipe with rice or italian pasta.","target":"to grill, skin chicken breasts and rub in pepper to taste. blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. baste chicken lightly with mixture. grill over medium coals basting during cooking time with basil sauce. during this time add the rosemary branches to coals for added smoke flavor. do this 2 or 3 times. grill 10 minutes each side depending on barbecue temperature. garnish with fresh basil and serve this grilled chicken recipe with rice or italian pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: whip butter with mixer. continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time. add vanilla. drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet. the dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape. bake 15-20 minutes at 350°. remove from pan; sprinkle with a little powdered sugar.","target":"mix the garlic, oregano, basil, thyme and black pepper in a bowl. beat in the softened butter until well combined. put the mixture on a piece of wax paper and roll it into a tube. refrigerate for at least three hours to allow the flavours to blend. allow the butter to come to room temperature before serving, so that it will spread easier."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large resealable plastic bag, combine flour, parmesan cheese and paprika. cut potatoes into thin wedges or small bite size chunks. dip potato pieces in milk, then place in the bag of flour\/cheese mixture. toss the bag to coat. place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter. bake uncovered at 400 for 20 minutes. stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes. serve with sour cream dip.","target":"take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel potatoes and cut into 1\/8 inch slices. soak in cold water until crisp. drain off the water and dry potato slices on paper towels. heat lard until very hot. (i use a large skillet.) add potato slices. reduce heat and fry slowly until crusty and brown. turn occasionally. remove from pan to a paper towel-lined serving dish. sprinkle with salt and serve.","target":"take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.","target":"slice potatoes 1\/8 inch thick. place on a large sheet of heavy-duty aluminum foil that has been sprayed with non-stick cooking spray. sprinkle potatoes with garlic salt and pepper. spread crumbled bacon, onion and cheese cubes over the potatoes. slice butter in small pieces and distribute evenly on top. tightly seal foil and place package on the grill over medium heat (close grill cover). cook for 45 minutes or until tender, turning every 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice potatoes 1\/8 inch thick. place on a large sheet of heavy-duty aluminum foil that has been sprayed with non-stick cooking spray. sprinkle potatoes with garlic salt and pepper. spread crumbled bacon, onion and cheese cubes over the potatoes. slice butter in small pieces and distribute evenly on top. tightly seal foil and place package on the grill over medium heat (close grill cover). cook for 45 minutes or until tender, turning every 10 minutes.","target":"take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.","target":"in a soup pot melt butter and olive oil over medium high heat. add chopped onion and saute for about 2 minutes. add garlic and saute for a minute more add potatoes and broth reduce heat and simmer till potatoes are soft. add dill, thyme, and salt and pepper to taste. adjust the seasonings and add milk. bring back to a boil and serve with a soft rustic rye bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. while the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. warm the milk. drain potatoes; return to the stove for a minute or two to dry out the water. mash potatoes; add the butter and warm milk. you should have a smooth thick mixture. add the cheddar and parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes.","target":"take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.","target":"boil potatoes in enough water to cover until tender;let cool and peel. slice 1\/4 inch thick. arrange slices in single layer (do not overlap) in 4 small or 1 large gratin dish. whip cream to stiff peaks;spread over potatoes. preheat broiler. broil as close to heat source as possible until browned, about 2 minutes. season with salt and pepper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.","target":"in a disposable aluminum tin (or foil pouch), add potatoes, red pepper, onion, green onions, garlic, butter, olive oil. dash garlic powder and salt and pepper to taste. mix well. cover tin with foil. place on grill-med\/low heat for about an hour-foil wrap will take less time. check at about 45 minutes no need to stir. leave longer if you want it more browned and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.","target":"preheat oven to 450 degrees. spray 12-cup muffin tin with cooking spray and set aside. grate potatoes and blot with paper towel to remove excess moisture; don\u2019t rinse. mix together potatoes, egg whites, parmesan and seasonings. scoop 1\/4-cup of potato mixture into each muffin cup and press firmly onto bottom and up sides. spray each nest with cooking spray. bake 20-25 minutes or until golden brown. remove from oven and run an offset spatula or knife carefully around edges to loosen. cool in pan for 5 minutes before removing. to assemble, sprinkle each nest with shredded colby-jack cheese, pipe in sour cream, sprinkle with bacon and garnish with chopped chives. serve warm. note: as a time saver, frozen hash browns, thawed, may be used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and boil potatoes drain till all water is out in a seperate pot 1\/4 cup of white wine reduce it down. place pots in a seperate bowl and begin to mash by hand add 1\/8 cup of chive 1\/4 cup of chicken broth and 10 oz of cream cheese then add white wine mix till creaming and add a little pepper to taste.","target":"take a large piece of foil and spray with non-stick cooking spray. slice the potato thinly and place on the foil. place onion slices on top of the potato. add garlic, spices, and butter. seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: trim fat from chuck and pork and grind together. brown together till just light tan, stirring constantely. add onions to meat, cook till onions are trainsparent. add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt. cook and bring to a boil stirring constantly. turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch. simmer about 3 hours stirring occasionally. serve over spaghetti.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour crushed tomatoes, tomato sauce, and tomato paste into large pot and put on simmer. while sauce simmers, brown meat and drain fat. add meat to sauce. chop onion, mushrooms, bell pepper and add to pot. add garlic, oregano, basil, salt, and pepper. simmer all ingredients at least 2 hours before serving over favorite pasta and topped with parmesan.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon till almost done, add onions, garlic, anchovy paste if using and chili flakes. saute till onions are transparent. then combine all ingrediants in a large pot. simmer for approx 30 mins to 1 hour. taste and adjust seasonings, we like ours to be on the spicy side.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, italian seasoning, salt and pepper. add tomato paste, tomato sauce and diced tomatoes. stir well and bring to a simmer over medium heat. cover and simmer for 1 1\/2 hours. use sauce to top your cooked spaghetti. top with sauteed mushroom. pass the parmesan.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft. add meat and stir-fry until browned. add tomatoes, tomato sauce, tomato juice and mushroom soup, stirring to blend. add green peppers and italian seasoning. simmer for 45 minutes for flavours to blend, stirring occasionally. add pimento peppers and canned mushrooms. simmer for 15 minutes more. serve over cooked spaghetti with a sprinkle of parmesan cheese. freezes exceptionally well for those\"pull-out of the freezer\" days.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté the garlic in olive oil, add the carrots, celery and onion and continue sautéing until lightly colored. add the meat and brown. add the remaining ingredients and simmer everything together, covered, for 2 hours or so. taste the stuff after about an hour and adjust seasonings to taste.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in olive oil sauté onion, red pepper and garlic till soft. add italian dressing mix; stir. add cans of tomato sauce and stewed tomatoes. stir in basil and pepper and garlic powder. let simmer--the longer the better stirring often. towards the end, add the meatballs and simmer till they are done. stir in mushrooms.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté first 5 ingredients in a fry pan. add a little oil if needed. transfer to a slow cooker and add the rest of the ingredients. cook on low for 6-8 hours. you can cook on the stove and simmer for and hour to and hour and a half if you don't have a slow cooker.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large sauce pan, brown together the beef, onions, and garlic; drain grease and return to pan. add remaining ingredients to the beef and mix together well. simmer over low to medium heat for about 4 hours, stirring occasionally. serve over your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add first 5 ingredients to a 4 quart saucepan. brown meat on medium heat and then drain the grease. if you omit the meat, saute the vegetables in 2 tbsp olive oil on medium heat. use paper towel to wipe off any excess grease. add the rest of the ingredients, cover, and simmer on low heat for three hours, stirring every 15 minutes.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot, saute onions in olive oil until translucent. add turkey and pork and saute until cooked all the way. throw in the 2 cans of diced tomatoes and turn the heat down to med-hi heat and bring to a simmer. reconstitute the tomato paste in the water and add to the pot. taste sauce and season with salt and pepper. simmer uncovered until it cooks down about 30-40 minutes, or until it reaches the thickness you like! cook an entire 16 oz package of linguini to go with it.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausages and drain well on paper towel to remove excess fat. dice or chop green pepper,celery,mushrooms and onions. saute with minced garlic in 2 tbsps. oil until soft. in large pot (dutch oven) combine the remaining. ingredients, add saute vegetables and meat. simmer for 3-4 hours stirring often.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a deep large skillet or dutch oven. add garlic, onions, celery and carrots. cook until vegetables are tender, about 8 minutes. add meat and brown. add milk. cook, covered, 20 minutes, over medium-low heat. break up tomatoes. add to meat mixture with juices. add remaining ingredients. cook uncovered 1 hour. taste and adjust seasoning if necessary.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put tomato sauce in large stock pot 8quarts or larger. brown hamburger, drain (i like using paper towels to pat grease out as much as possible). add to pot. brown the chopped polish sausage. add sausage to pot. keep grease. in grease from sausage, cook onion, green and red peppers until tender. i like them browned. add to pot. start simmering sauce in the stock pot. now add the remaining ingredients. let simmer on low heat at least an hour (or longer). stirring occasionally. i usually divide this into 1 quart containers and freeze until ready to use. i usually have 6 quarts to freeze. i usually thaw in microwave a bit them simmer more while cooking spaghetti.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown chuck. add onions and green pepper and saute until onions are clear. add remaining ingredients. simmer 4-5 hours (it really does need this entire time for flavors to develop). if sauce becomes bitter,. add 4 tbs. brown sugar (less if desired). freezes well. i've found lately that some of the cans\/jars are not the same sizes as this recipe. it makes absolutely no difference. use whatever is closest to the sizes called for.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat. add remaining ingredients. bring sauce to a boil; reduce heat. partly cover, and simmer for 2 hours, stirring occasionally. you can can also simmer in crockpot instead of a pot if desired. allow sauce to cool. can be frozen in containers or ziplock bags. to serve, thaw and heat in a sauce pan.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot add oil on medium low heat. add pork neck bones until browned, remove and set aside. add whole crushed garlic cloves,heat until lightly browned, not burnt. after garlic is browned,put neck bones back in the pot and add all ingredients except cheese. cook on low simmer for 2 hours with lid on! remove lid and simmer for 2 more hours, adding cheese the last half hour. this freezes very well.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook hamburger meat and onion together in skillet. season with garlic powder and season salt. drain. in crockpot mix together the sauce, diced tomatoes, and tomato paste. add the italian seasoning and cooked hamburger meat. stir to mix, cover, and cook on low 6-8 hours if sauce is too thick for you just add alittle water. enjoy!","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and sausage with onion and garlic until browned. drain. add tomato puree and spices and bay leaf and simmer 1 to 2 hours. (of course i never wait that long, but it really sets the flavor! also i guessed on the amounts for the spices, we usually eyeball it, so adjust to your personal taste.) enjoy!","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large sauce pan, saute onions and mushrooms in oil. add ground beef and garlic and brown lightly. add tomatoes, tomato sauce, parsley, oregano, pepper, bay leaf and water. bring to a boil. reduce heat, cover and simmer for 4 hours. remove bay leaf. serve over pasta and sprinkle with grated parmesan cheese.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add one tbs of olive oil to pan, brown sausage in oil. after the sausage is brown, remove from pan and add the garlic cloves and tomato paste( cook for 2 to 3 minutes). add sausage back to the pan, add the two big cans of tomato (crushed or whole). add italian seasoning (about a tablespoon). add fresh basil to pot or pan. add salt and pepper. bring to a boil then reduce heat. cover pan or pot , simmer for 2-4 hours stirring every 15-20 minutes. when done boil spaghetti and your all set.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour. stir frequently; do not allow sauce to stick; lower heat if needed. while sauce is cooking, brown beef and onion; drain well. add hamburger to the sauce at the end of the hour. simmer sauce for 1\/2 hour; taste; adjust seasoning as needed. simmer for additional 1\/2 hour. serve over your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meats and onions and drain. stir in garlic, tomatoes, tomato paste, bay leaf, worchestershire sauce, chili powder, salt, pepper, and sugar. cook, covered, over low heat 1 1\/2 hours, stirring occasionally and adding water if needed. remove bay leaf before serving.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground chuck, drain. add onions and cook until onions are transparent. add tomatoes (juice and all), garlic, fresh parsley, basil, salt and pepper. simmer until most of the juice is gone. add tomato sauce and sugar. (may have to adjust sugar amount to taste). simmer an hour or until the consistency you like. serve over spaghetti noodles, or we prefer angel hair pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour can of chopped tomatoes, tomato paste, tomato soup, grated carrot, dried oregano, basil, bay leaves and hot pepper flakes in a large pot and simmer. while the sauce part is simmering. brown ground beef in a skillet until meat is well cooked. drain meat under hot water. add to simering sauce. add 2 tablespoons of olive oil to skillet, add onions, celery, red pepper.cook for about 5 minutes. add garlic and cook until vegetables are softened. add to simmering sauce. add 1 tablespoons oil, cook mushrooms for about 5 minutes. add to simmering sauce. add parsley to sauce. simmer sauce on low heat, covered for 2 1\/2 hours, add sugar and simmer for anoter 1\/2 hour.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put the bacon and onion into a large pot over medium heat. when the onion starts to go translucent, add the garlic and cook until the garlic is tender. add the ground beef and sausage, and continue cooking until browned, stirring to break up the meat, than drain off all the excess fat. add the tomato paste, tomato sauce, and seasoning (you can adjust the spices to your taste), and cook until everything is heated through. the sauce is great for eating at this point, but the longer you let it simmer, the more the flavours will meld and and intensify. serve over the pasta of your choice.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook ground beef and garlic, put in a large roasting pan that has a lid. peel onions and carrots. cut into bite size pieces, set aside. chop celery and green pepper. in blender pour some of the tomato sauce, add a few veggies blend, repeat til all the veggies are blended. as well as mushrooms and olives. if you like whole mushrooms just add to meat. add rest of ingredients and bake at 375 for 4 hours. stirring occasionally. serve with your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown hamburger with garlic and onion then drain. in saucepan add hamburger, tomato sauce 1\/2 of the tomato paste oregano and basil, olive oil and red wine. as sauce heats through add more tomato paste until thickness is to your liking. ( i like it fairly thick and it depends on how the wine cooks out as to how much paste i add. ) continue to heat until it starts to boil, then serve and enjoy.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large kettle, brown beef with veggies. add the tomato paste.and continue browning. add the rest of the ingredients and top off with approx 8 cups of water. simmer for 4 to 6 hours. never put the lid on tight -- it will make your sauce watery! stir frequently.have plenty of crusty italian bread on hand for dipping (taste testing)!","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large stockpot, heat olive oil over medium heat. when oil is hot, brown stew meat until browned on all sides. remove and set aside. brown sausages on all sides in separate pan. set aside. brown the ground beef until done. drain and set aside with stew meat and sausages. saute onion in stockpot for 2 mins., add garlic and saute for another minute, while scraping up any meat from bottom of pan with spatula or wooden spoon. add wine, let it reduce by 2\/3. add tomatoes and water. stir. add oregano, basil, sugar(to reduce acidity), and pepper. stir. bring to a hard simmer. add stew meat, hamburg, and juices from both to pot. reduce to a slow simmer. simmer 3-4 hours, stirring occasionally. serve with your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove sausage from casings and break up as you brown it in oil with the onion. drain grease. add tomate paste and stir into well. then add remaining ingredients, except parmesan. if you add the carrot it adds a nice depth of flavor without being visible or taste-able. (the kids will never know.). cover and bring to a gentle boil on medium heat. stir in parmesan cheese and mushrooms and olives if using them. add more spices if desired. serve over pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the hamburger and sausage in a large pot over medium heat. strain the cooked meat to remove any extra grease. return to medium heat and add the onion and garlic until fragrant. mix in the remaining ingredients. simmer for 4 hours. serve over your favorite spaghetti.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the ground beef, onions and garlic until beef is cooked through, drain. add remaining ingredients, except for parmesan cheese and simmer for 1-3 hours, depending on your timeframe. add parmesan cheese to the sauce just before serving. serve over your favorite pasta noodles, i love vermicelli. sprinkle with additional parmesan cheese.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large stock pot, combine tomato sauce through salt and pepper, bring to a simmer. meanwhile, saute onions, peppers, and mushrooms in butter until the onions are clear. add veggie mixture to the sauce. using the same pan, brown the ground beef and italian sausage (removing the casing). drain the meat and add it to the sauce. simmer the sauce until ready to serve.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: slice bacon into 1\/2 in pieces. cook bacon until brown. remove fat. add ground beef to bacon and cook until brown. add onions to bacon and beef. cook until soft. add garlic. mix with beef, bacon and onion. stir in tomato sauce. add ground cloves, ground pepper, oregano, basil, thyme, bay leave, brown sugar, salt, hot sauce (i use cholula) and worcestershire sauce. cover and cook on low heat for 40 minutes. serve on cooked spaghetti.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a wide saucepan. add beef and cook over medium heat, breaking up with a fork, until no pink remains, about 6 minutes. add onion, green pepper and garlic. saute, stirring often, until onion has softened slightly, about 2 to 3 minutes. stir in remaining ingredients. bring to a boil, stirring frequently. reduce heat to low. simmer, covered, stirring often, for 10 to 15 minutes. if sauce is too thick, add water. serve with spaghetti or use as a lasagna meat sauce.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove casing from sausage and mix with ground beef. in large saucepan, fry meat until brown. add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over medium low until vegetables are translucent. pour in large roasting pan. add remaining ingredients. mix well. bake, uncovered, 6 to 7 hours in a 300â°f oven. remove bay leaves and spoon off excess fat floating on sauce. serve over pasta of choice with parmesan cheese. cool surplus sauce, pour in containers, seal and freeze for later use. makes 8 (4 cup\/1l) containers approximately. tips: if using dried herbs, reduce the amounts. a large roasting pan is ideal for making the sauce. enjoy!","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender. add bell pepper and garlic and saute 2 minutes or until fragrant. add gr. sausage to vegetables and brown. drain excess fat. add diced tomatoes, tomato paste, basil, and oregano. bring to a boil, and then cover and simmer on med. low heat for 15-30 minute salt to taste and serve with pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large saucepan crumble turkey and cook over medium-low heat stirring until turkey is white throughout. drain off any fat. add onions, carrots, celery, zucchini and garlic. continue to cook stirring until veggies are limp. stir in remaining ingredients and using spoon to break up whole tomatoes. bring to simmer and cook partially covered over medium-low for 30 minutes stirring often. serve over any cooked pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft\/translucent. add the ground sirloin and italian sausage and cook until no longer pink. stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. adjust the seasonings as needed to suit your taste. bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid. serve with cooked spaghetti and parmesan cheese.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef. remove from pan. saute onion and green pepper in drippings (you can add olive oil if the beef is too dry). when the onion is translucent, add beef back to pan. season with pizza seasoning and garlics. add tomato paste and mix thoroughly. if needed, add 1 tbsp water to thin out. simmer 20-30 minutes in order to blend flavors.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop onions and bell peppers - set a side. remove italian sausage from skin,(discard skins) mix with venison or ground round. with large stock pot heat olive oil over (med.heat) and add onions, bell peppers and minced garlic. saute till onions are clear. add meat mixture and cook till meat is done. add all cans of diced tomato's, sauce and paste. stir and mix well. add oregano, basil, sugar. stir and mix well. continue to cook on med. heat for about 30 minutes stirring occasionally. add parmesan cheese and salt to taste, reduce heat to med-low simmer for 3-4 hours (the longer you simmer the better the flavor). serve over your favor pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer onions and celery in the butter in a very large and thick pot. in another pot, cook the meat in the oil. drain the meat extremely well. add all other ingredients and the meat to the large pot. simmer over low heat for 4 hours. stir every 15 to 20 minutes if possible.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a large skillet over medium high heat. spray w\/oil. add ground beef, onions. celery, red pepper and garlic. saute` until beef is no longer pink and veggies are tender, about 10 minutes. add remaining ingredients and stir well. bring to a boil and reduce heat. cover and cook, stirring occasionally for 1-3 hours. if sauce becomes too thick, thin with a little water. remove bay leaf and serve with your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and seed the tomatoes: cut each tomato in half and scoop out the seeds, then squeeze to drain. chop the tomatoes, place in a large pot, and begin to cook over low heat. brown the meat, remove from heat, and drain, retaining liquids. saute the onion, carrots and horseradish in the meat liquids until the onion is translucent. add the zucchini and beets and cook until the zucchini has stopped releasing liquids. add mixture to the pot with the tomatoes and cook for a few minutes. add the browned meat last. bring to a boil, cover, and simmer for approximately one hour or until desired thickness is reached.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the hamburger meat and garlic. drain. place into pot. squish the tomatoes with your hands until small pieces. add to hamburger meat and simmer for one hour. add tomato paste and seasonings. simmer 2-3 hours. if sauce gets too thick, add water as needed. add salt to taste. if sauce is bitter, add sugar. simmer 1 more hour.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put olive oil in stock pot. add onion, garlic and green pepper. saute over low heat until onion is translucent. add ground beef and brown until thoroughly cooked. drain excess grease. add tomato paste and tomato sauce. include one can water from each (about 2 cups water). stir together until paste is mixed in well with other ingredients. add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar. bring to a boil, then reduce heat and simmer on low for 1-2 hours. serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in saute pan cook bacon and transfer to a bowl, let cool and crumble. in bacon drippings cook mushrooms and onion until tender and for last minute of cooking time add the garlic, transfer to a bowl. brown ground beef and remove from heat, drain off grease. in a large stock pot add ground beef, diced tomatoes with juices, tomato sauce, tomato paste, beef broth, wine, seasonings, onion powder, shredded carrot, crumbled bacon and bay leaves, stir to combine, bring to a slow boil cover and reduce heat to slow simmer for at least 1 hour stirring occasionally. remove bay leaves prior to serving. serve over your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. drain off all fat. add the onion, carrot, celery, zucchini and garlic. continue to cook, stirring, until vegetables are limp, about 5 minutes. stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. serve over cooked pasta. note: this sauce can be refrigerated for up to 3 days or frozen for up to 3 months.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in the bottom of a large dutch oven, brown the italian sausage with the onions, cooking until the meat is browned and the onion translucent. drain the fat and return meat and onions to the pan. add crushed tomatoes, tomato sauce and tomatoe paste to pot. stir in italian dressing mix. add oregano and basil, allowing sauce to cook for at least 10 minutes between additions. taste the sauce before adding anything. the flavors intensify while the sauce simmers. cover and simmer over medium low heat, stirring occasionally. serve over pasta or use in lasagna.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat olive oil in skillet. add onions and saute until transparent add ground beef and garlic powder - cook until meat is browned. drain fat. dump all ingredients including meat and onions into a large saucepan. simmer uncovered for 2 hours. serve with your favorite pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat evoo over low heat in a pot large enough to hold all the ingredients. add butter and onions and saute til browned. add ground beef and bacon; saute until browned, stirring occasionally. add garlic, parsley, bay leaf, salt, pepper and red pepper. cook over low heat for 10 minutes. add wine, cover and \"steam\" for a few more minutes. add tomatoes, tomato paste and water. bring to a boil and add the shredded carrot. cover and cook over very low heat for an hour, stirring occasionally. sauce is better the next day. serve with crusty bread and tossed salad with fruit for dessert.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large stock pot brown burger and drain. brown sliced sausage and drain. sauté onions and bell pepper for a few minutes. add garlic, seasonings and bay leaf. sauté 1 more minute. add all meat back to the pot. add tomato sauce and diced tomatoes. stir to mix well and bring to a boil. reduce heat, cover and simmer 1 hour. add the tomato paste and cook and stir a few more minutes.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute yellow\/green onions, celery, garlic, mushrooms, and bell pepper in olive oil until vegetables begin to soften. add meat, water, tomatoes, and seasonings to vegetables. bring to boil, then reduce to medium heat, stirring about every 20 minutes. cook for 2 hours. begin to add tomato paste (15 oz at a time. then wait 10 minutes to check consistency. 30 oz will make a semi thin sauce. you will need to add more tomato paste to thicken the sauce for lasagna). note: you can add more tomato paste for a thicker sauce.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pancetta and rosemary in olive oil until golden. add the onion and garlic and cook for 3 minutes. add beef, cook for 3 minutes, then add the wine. reduce slightly, then add oregano, tomatoes, sundried tomatoes and tomato paste. add salt and pepper to taste and bring to the boil, cover and cook for 1 - 1 ½ hours in a moderate oven. (i usually cover this with a piece of baking paper - right on the surface of the sauce). serve over spaghetti with grated parmesan cheese.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown ground beef and onions in a large skillet. i use an electric skillet for this. add garlic after a couple of minutes, so it doesn't burn. drain grease from meat mixture and return to skillet. add remaining ingredients, crushing leaves before adding to skillet. (add water to the empty cans of tomato sauce before adding to skillet, this way you get all the sauce out of the cans.). bring to a boil, cover and simmer on low for at least 2 hours. add more water if it gets too thick, or uncover if it isn't thick enough. serve over spaghetti noodles.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet put the chopped onion, garlic, sausage and burger. cook until brown stirring often. drain fat. put beef\/sausage mixture as well as all remaining ingredients into a large stock pot or crockpot. cook on low for several hours stirring occasionally. fish out the bay leaves. eat what you want that day on spaghetti and store the rest in single use sized freezer bags in the freezer for future use. i use this sauce for spaghetti, lasagna, on pizza's etc.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in skillet until slightly pink; drain excess grease. set aside. in large stock pot combine crushed tomatoes and tomatoe paste. add water - water can be measured by filling 1 tomato paste can 10 times. add sugar, cinnamon, garlic, and herbs. add onion whole. bring to a boil, stirring frequently, until tomato paste is dissolved. reduce to a simmer and add meat using a slotted spoon. add parmeasan cheese. simmer for at least 1.5 hours, longer is better. remove onion. serve over cooked spaghetti. freeze remaining sauce and store for up to 4 months.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place ground beef, tomato sauce, and ketchup in saucepan over medium heat. cook until meat is done (cooking it in the tomato sauce makes it thin). add chili powder, sugar, and salt. i usually taste along the way -- you may need to add more salt or sugar. simmer 30 minutes or longer. the longer it simmers the better it is. serve with spaghetti noodles and shredded cheddar cheese, if desired.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large pot over medium high heat. add ground beef and cook until browned. while cooking break the beef into small pieces with a wooden spoon. reduce heat to medium and add mushrooms, onions and green pepper. cook until the vegetables soften, about 5 minutes. stir in the tomatoes and tomato sauce. stir in all remaining ingredients and bring to a low boil. reduce heat to low, partially cover and simmer for 3 to 4 hours. serve over hot spaghetti and enjoy.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown up sausage in pot you are using to make sauce, when browned up push to the side but keep in pot. brown chopped meat in a separate pan. in the same pot as the sausage saute the chopped onion in olive oil. just before you are done add the shredded garlic. add the cans of crushed tomato and tomato paste. add the browned chopped meat. add the oregano, basil, bay leaves, italian seasoning, salt, black pepper and grated cheese. bring everything to a boil then simmer for 2 1\/2 hours. enjoy!","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: partially fry bacon. do not fry completely. drain on paper towels and set aside. saute onions in about 3 tbsp of the bacon fat. set aside. brown ground beef in a large sauce pan until browned, stirring occasionally. my family likes the meat to be finely crumbled for this sauce. if desired remove excess fat from browned beef and discard. add remaining ingredients. cover and cook over very low heat for an hour, stirring occasionally. serve over favorite cooked pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat, garlic and oinion in dutch oven using oil if needed. add italian seasoning near the end of browning, crushed in the palm to release oils and flavor! add all other stuff, cook at a simmer for at least 2 hours. tastes best if it sits overnight or at least the afternoon. serve over capellini or vermacelli - these are much thinner than spaghetti and are very nice. note: to increase the amount of sauce, increase the tomato sauce and seasonings. a little meat goes a long way. the eggplant gives it a unique flavor. this sauce is great for use in lasagnia and tastes great meatless. freezes well.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute sliced onions in olive oil; add minced garlic to onions and soften lightly. remove onions when browned. run stewed and diced tomatoes through blender for desired consistency. add tomato sauce, sugar, parsley, basil, oregano, garlic powder, salt, and black pepper to a heavy bottom pot and bring to a strong simmer. lower temperature to have a 12 bubble simmer (10 to 14 bubbles) uncovered for 45 minutes.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in frying pan, heat the oil then sauté the garlic quickly (do not burn) . add the veal and peppers. once peppers are tender, add the mushrooms and the onions. let the dish simmer for 15-20 minutes. once simmered, add the tomato paste and mashed tomatoes. let simmer and additional 5 -- 10 minutes. season with the spices and herbs then simmer for 20 minutes. adjust seasoning if required. remove the basil leaves and serve over pasta.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put ground meat into large pot. add onions and garlic. blend and brown meat. when meat is browned add tomatoes, juice, paste, and sauce. mix thoroughly and add green pepper and brown sugar. clean and fry mushrooms until golden brown and add to sauce. add remaining spices to taste. cook on low heat until onions disintegrate and green peppers are soft.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute bell pepper, celery, onion, garlic and mushrooms in olive oil in a large pot until soft. remove from pan and set aside. using the same large pot, break up the meats and saute until browned. drain meat of fat using a sieve lined with paper towels and discard fat. return meat and veggies to the pot and add remaining ingredients. simmer covered for 2 hours. serve over cooked spaghetti. freezes well. recipe can easily be doubled.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a medium pot to medium-high and brown ground beef. drain excess grease, and add in all the seasonings, onion, and garlic. reduce heat to medium, and cook until onion is soft (about 10 minutes). mix in the crushed tomatoes, tomato sauce, and tomato paste. simmer on low (2\/10) for 30+ minutes (longer is better, recommend 1 hour for best results). taste every 15 minutes and season to taste.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet over medium heat cook beef and sausage until no longer pink; drain. transfer to a 5-quart slow cooker. stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. cover and cook on low for 8 hours or until bubbly. serve over spaghetti. yields: 12 servings. nutritional analysis: 231 calories; 22 grams carbs; 3 grams of fiber.","target":"to make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this garlic sauce will cover 3\/4-1 pound of spaghetti or other pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"place chicken in a 9x13 pan (can be frozen or defrosted). pour italian dressing over chicken. refrigerate for at least 8 hours. take chicken out of refrigerator after marinating for 8-24 hours. place seasoned bread crumbs in shallow pan. roll chicken in bread crumbs until coated. place coated chicken in back in the 9x13 pan. sprinkle parmesan cheese over chicken. cook at 350°f for approximately 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"remove skin from chicken and place in a zip lock bag. pour in salad dressing. marinate one hour to overnight. combine dry ingredients and place on a sheet of waxed paper. drain chicken and roll in crumb mixture to coat. place in shallow baking pan and cook@ 350 degrees for 45 minute to one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"in a flat dish, combine breadcrumbs, parmesan cheese, thyme, basil, and salt. dip chicken pieces in the melted butter. dredge the pieces in the breacrumb mixture. place coated chicken pieces on a lightly greased baking sheet. bake at 400º for 15 to 20 or until chicken is completely cooked. while chicken is cooking, warm up the spaghetti sauce. serve chicken hot with the sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"preheat oven 375°. take a medium bowl beat eggs with 3 tablespoons of milk and set aside. in another medium bowl put bread crumbs in the bowl. take a skillet put some oil in the skillet. turn the stove on medium heat. take the chicken and roll it in the egg mixture and then roll it in the bread crumbs. cook chicken on both side till lightly brown. when that's done, put in a 9x13-inch baking dish or pan. open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top. put it the 375° oven and bake for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"wash chicken and pat dry. dip chicken into eggs. combine cheese and bread crumbs. coat chicken thoroughly with crumb mixture. place on greased baking sheet. drizzle with salad dressing and place pats of butter on each piece of chicken. bake at 350 degrees for 45 minutes. number of servings: 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook the chicken ravioli according to package directions or until tender but still firm. drain, keep warm. in a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. add the chicken broth and whisk till the sauce is thick, 4-5 minutes . stir in the milk bringing the sauce back to a simmer. remove from heat and salt and pepper to taste. pour over hot ravioli and toss to coat. sprinkle generously with parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. serve chicken ravioli hot.","target":"cut the chicken breasts into bite sized peices, add to crock pot. add italian dressing. cook on high for 3 hours. beat cream cheese and cream of chicken soup until blended. add to chicken, top with mushrooms (opitional). cook for another hour in crock pot. make egg noodles as directed and top with italin chicken and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage meat, crumble and drain. beat eggs. add milk, salt and mustard. add sausage meat and bread. add cheese, onion, mushrooms and green pepper. pour into a greased 9x13-inch pan and stick in fridge overnight. in morning bake uncovered for about 1-hour in a 350°f oven.","target":"preheat over to 350 degrees. mix eggs and milk. put slices of bread on the bottom of greased 9 x 13 pan. put cheese over bread. put bacon on next and then onion. pour egg mix over and refridgerate overnight. bake 45 minutes - 1 hour. you can serve this with bagels, fresh fruit, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage meat, crumble and drain. beat eggs. add milk, salt and mustard. add sausage meat and bread. add cheese, onion, mushrooms and green pepper. pour into a greased 9x13-inch pan and stick in fridge overnight. in morning bake uncovered for about 1-hour in a 350°f oven.","target":"one day beofre serving, mix the milk and wine in a bowl. dip half the bread slices into the mixture, one at a time and place in a 13\" x 9\" baking pan. dot the slices with all of the cheese. layer the tomato slices on top of the cheese. spread pesto over the tomatoes. dip remaining bread in wine-milk mixture, and layer on the top. beat the eggs and pour evenly over the bread. cover and refrigerate overnight. remove from refrigerator and bring to room temperature. bake uncovered at 350 for 45 minutes to one hour. strata is done when top layer of bread is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage meat, crumble and drain. beat eggs. add milk, salt and mustard. add sausage meat and bread. add cheese, onion, mushrooms and green pepper. pour into a greased 9x13-inch pan and stick in fridge overnight. in morning bake uncovered for about 1-hour in a 350°f oven.","target":"spread one layer of bread in a greased 9x13 pan. place broken meat on top. sprinkle cheese over this. mix remaining ingredients and pour over all. allow to rest in the refrigerator overnight. let the dish warm to room temperature before baking. bake uncovered for 1 hour at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage meat, crumble and drain. beat eggs. add milk, salt and mustard. add sausage meat and bread. add cheese, onion, mushrooms and green pepper. pour into a greased 9x13-inch pan and stick in fridge overnight. in morning bake uncovered for about 1-hour in a 350°f oven.","target":"grease a 9x13 inch pan. butter both sides of the bread and arrange it at the bottom of the pan. cut it if you need to so that it fits nicely in the pan. top with diced ham, musrhooms, artichoke hearts and parsley. sprinkle the cheese over the top of it all. in a small bowl, beat the eggs, cream, water, mustard and pepper together well, and then pour this mixture on top of the bread. cover with plastic wrap and chill in the refrigerator for several hours or overnight. set the strata out on the counter while you preheat the oven to 350 degrees. bake for 1 hour, and then let it stand for about 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage meat, crumble and drain. beat eggs. add milk, salt and mustard. add sausage meat and bread. add cheese, onion, mushrooms and green pepper. pour into a greased 9x13-inch pan and stick in fridge overnight. in morning bake uncovered for about 1-hour in a 350°f oven.","target":"oil a 13x9-inch baking dish, or spray it with cooking spray. sprinkle bread pieces evenly over the bottom. beat cream cheese, 1\/4 cup syrup, and shortening with electric mixer until smooth. spread mixture over bread. beat eggs, remaining syrup, and milk. pour over bread. sprinkle with cinnamon. cover; refrigerate at least one hour and up to overnight. heat oven to 350. bake uncovered 50-55 minutes or until puffed and golden. sprinkle with confectioner's sugar. serve with butter and additional syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees. mix half of the sour cream with onions, diced green chilies, and one cup of the cheese. brush each tortilla with green enchilada sauce. place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla. roll up tortilla and place in baking dish, seam side down. after placing all enchildas in baking pan, spoon remaining sour cream on each enchilada. sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas. bake for 20 minutes.","target":"--------sauce------. in a bowl mix the yogurt, sour cream, green onions and green chili salsa. pour the enchilada sauce into another bowl. ----cookingtortillas------. in hot oil, fry tortillas just until soft, drain and dip in sauce to coat. place in a 9 x 13 baking pan or larger, making a single layer. add part of the sour cream mixture and sprinkle with cheese. repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese. bake enchilada dish for 20-25 minutes at 325 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook fettucine or other type pasta until al dente. meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan. add smoked salmon, cream and heat gently, stirring together until smooth. drain fettucine noodles, add the salmon sauce, pepper to taste and stir-in gently. sprinkle with fresh basil and serve hot. serve this pasta recipe with french bread and have parmesan cheese at the table.","target":"beat together cream cheese and butter; add salt to taste. line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. arrange dill sprigs on bottom. carefully spread a third of the cheese mixture in the lined pan to make an even layer. sprinkle with half the chopped dill and top with half the smoked salmon. repeat layers, ending with cream cheese mixture. press down lightly to compact layers. cover and chill overnight. to serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap. serve with bread and\/or crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook fettucine or other type pasta until al dente. meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan. add smoked salmon, cream and heat gently, stirring together until smooth. drain fettucine noodles, add the salmon sauce, pepper to taste and stir-in gently. sprinkle with fresh basil and serve hot. serve this pasta recipe with french bread and have parmesan cheese at the table.","target":"preheat oven to 375º farenheit. bake pie crust shell for 10 minutes. reduce oven temperature to 350º. in a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper. in small bowl mix together, gruyere, parmesan, shallots and flour. sprinkle the cheese mixture and salmon over the bottom of the warm pie shell. pour egg mixture into warm pie shell. bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes. the center should be set, but soft like gelatin (it will set up after removing from the oven). transfer to a baking rack and cool. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine all dry ingredients in a large bowl, breaking up any lumps. stir in green onions and garlic, add eggs, and blend well. in a small saucepan, bring milk and lard (or other fat) to a boil. remove from heat, and add to flour mixture, half at a time, stirring after each addition. refrigerate 1 hour. in a large skillet or deep fryer, heat 4\" oil to 350 degrees f. drop batter by tablespoonfuls into the hot oil. do not crowd. cook until dark golden brown and cooked through, about 1 minute on each side. drain on paper towels.","target":"heat the oil in a skillet to 350-or medium high. combine the corn meal, flour, salt and onions-toss well. whisk together the egg, milk and tabasco and stir into the cornmeal mixture. drop by the tablespoonful into the hot oil. fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour enough oil in a large cast-iron skillet (or a heavy skillet) to about 1-1\/2-inches or a little more. heat oil over medium-high until hot (to test the oil drop a spoonful of batter into hot oil if it sizzles it is ready). in a bowl mix together flour, cornmeal baking powder, seasoned salt, and cayenne pepper and sugar. in another bowl beat together egg, milk and melted lard or shortening until combined; add into the flour mixture; mix to combined (if the mixture seems to dry then add in a little more milk. mix in the chopped corn kernels. drop the batter by teaspoonfuls into hot oil and fry until golden turning once (these will not take long to brown). drain well on paper towels. delicious.","target":"heat the oil in a skillet to 350-or medium high. combine the corn meal, flour, salt and onions-toss well. whisk together the egg, milk and tabasco and stir into the cornmeal mixture. drop by the tablespoonful into the hot oil. fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil to 365 f in a deep fryer, or per manufacturer\u2019s instructions. in a skillet, sauté alligator meat until done. set aside. in a medium mixing bowl, combine all other ingredients, mixing well. add sautéed alligator and stir to blend. let stand for 10 minutes. use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking. cook the hush puppies, 8 to 10 at a time, until golden brown. remove from the oil with a slotted spoon and roll on paper towels to briefly drain. serve hot with your favorite dipping sauce.","target":"heat the oil in a skillet to 350-or medium high. combine the corn meal, flour, salt and onions-toss well. whisk together the egg, milk and tabasco and stir into the cornmeal mixture. drop by the tablespoonful into the hot oil. fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a dutch oven, heat the oil to 350. in a large bowl, combine the cornmeal and the next seven ingredients. in a smaller bowl, combine the eggs, buttermilk, and sour cream. add to the cornmeal mixture, stirring just until dry ingredients are moistened. fold in onions, bacon, and crab meat. drop by tablespoons into hot oil and fry until golden brown. drain on paper towels.","target":"heat the oil in a skillet to 350-or medium high. combine the corn meal, flour, salt and onions-toss well. whisk together the egg, milk and tabasco and stir into the cornmeal mixture. drop by the tablespoonful into the hot oil. fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"saute onion and garlic in oil until soft. stir in flour and cook for 1 minute. add broth and cook until thickened. add chiles and tomatoes and simmer for 10 minutes. cool slightly. puree sauce in blender or food processor. dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up. place filled, rolled tortillas in a large, flat ungreased baking pan. pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes. to serve, garnish with sliced avocado, sour cream and chopped green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"saute garlic until soft. add flour and chili powder to make a roux. add water, mexican chocolate, and bouillon. bring to boil; trun down heat and simmer 3-4 minutes. dip each tortilla in hot oil to soften. mix grated onion with cheeses. place 1 tbsp cheese in tortilla and roll. place seam down in greased baking dish. after dish is filled, spoon sauce over all. sprinkle with chopped onion and more cheese. bake@ 350 for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"melt butter in skillet. add onion slices and garlic. fry until limp and a little caramelized or transparent. add ground cumin. add tomatillos and fry on low for 5-10 minutes. add grated cheese. remove immediately as cheese is melted. serve in flour tortillas. the tomatillos are like green tomatos - and the flavor is subtle and superb -- they're hard to find so stock up when you do see them in a grocery."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"over medium heat add pinto beans to skillet. mash beans a little and add shortening and water. simmer for 5 minutes. add salt, pepper, and onions and cook for another 5 minutes. add green chilies and 1\/2 lb grated cheese. mix well. spray 13x9x2\" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. fill each tortilla with cheese\/bean mixture, roll and place in dish. top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. bake for 20 minutes at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"in large saucepan, combine the first six ingredients. bring to a boil. reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally. spoon 2 t sauce over each tortilla. in large bowl, combine the monterey jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper. place about 1\/3 cup down the center of each tortilla. roll up and place seam side down in 1 greased 13x9x2-inch baking dish. pour remaining sauce over top. bake, uncovered, at 350 degrees, for 20 minutes. sprinkle with remaining cheddar cheese. bake 4-5 minutes longer or until cheese is melted. garnish with lettuce, olives and sour cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"preheat oven to 350 degrees. in a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. cook until heated through, about ten minutes, stirring occasionally. meanwhile, place the onions in a skillet and cook until translucent. remove from heat to cool slightly. in a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper. place 3\/4 cup sauce on the bottom of a 13x9 dish. spoon 1\/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish. pour remaining sauce over tortillas. bake for 20 minutes or until cheese has melted inside tortillas. sprinkle with remaining 1\/4 cup of shredded cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: for sauce: combine sour cream, peppers, green onions, soup, and enchilada sauce. spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. in each tortilla place a small amount of grated cheese, reserving some cheese for the topping. roll up and place seam side down in a 9x13 baking dish. pour on the remaining sauce, making sure all tortillas are covered. sprinkle top with more cheese and bake enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. to serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.","target":"in a large bowl, combine the sour cream, soup, chilies and olives. set aside 1-1\/2 cups for topping. add the chicken, 2 cups monterey jack cheese and 2 cups cheddar cheese to remaining soup mixture, mix. spoon about 1\/2 cup chicken mixture down the center of each tortilla; roll up tightly. place seam side down in a greased 13-x9x2-inch baking dish. top with reserved soup mixture. bake, uncovered, at 350 degrees for 40 minutes. sprinkle with remaining cheeses; top with onions (i put the onions on first since i wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture). bake 10-15 minutes longer or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"split roll and remove excess dough. toast lightly, if desired, and spread with softened butter and mayonnaise. set aside. melt some butter in skillet. beat eggs with a small amount of milk or water. add salt, pepper and hot sauce. add to hot pan and scramble. as eggs cook, bring together in shape of bread. place ham on other side of pan, and place cheese on top of eggs. cover pan until ham is warm and cheese is melted. place ham on roll or bread, add tomato and onion slices and top with eggs and cheese. this will kill you if eaten often enough, but it's worth it. substitute bacon or sausage for ham or omit meat completely if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"spread 4 slices of bread with peanut butter. top each with 1 slice of mozzarella, 1\/4 of the apple slices, and 1 slice of cheddar. cover with remaining bread. melt butter in a large skillet, grill, in batches, until browned on both sides and cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"spread slices of bread with 1 t. butter. sprinkle with cinnamon sugar. spread other sides of bread with cream cheese. mash or slice banana and put on one slice of bread. place other piece of bread on top. grill on low heat on both sides until browned, being careful not to burn the sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"preheat the broiler or use toaster oven: place the english muffins on a baking sheet or in toaster oven; broil 4 to 5 inches from heat source for about 2 minutes tper side, or until they are lightly toasted, or toast in toaster. combine the butter, brown sugar, and cinnamon in a small bowl; spread half of the butter mixture on the cut side of each of 2 muffin halves; sprinkle each with half of the almonds. broil for about 2 minutes, or until the spread is bubbly and the almonds are lightly browned, serve hot and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"lightly toast muffin. fry egg. turn egg, put cheese on top. cook for about 2 minutes. put egg on a spatula and place in between two pieces of the muffin. put back in pan and fry about one minute or until cheese melts. if you wish, can turn on the other side and brown lightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"heat 1 tbsp of oil in a skillet over medium heat. fry the sausage on both sides until browned. place on a plate with paper towels to drain and keep the plate in a warmed oven. on another plate, combine the soy flour, garlic powder, turmeric, salt and pepper. dredge the drained tofu in the mixture and make sure all sides are evenly coated. heat the remaining oil in the pan and in 2 batches, fry the coated tofu until browned, about 3 minutes on each side. when they are done, add to the plate of sausages in the oven to drain excess oil and to keep warm. toast and butter the english muffins. assemble the sandwiches with the sausage on the bottom, tofu in the middle, and slice of soy cheese on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"toss the apple slices with lemon juice to prevent browning. have your skillet or sandwich maker heated and ready to go. butter each slice of bread on one side. place one slice butter down on plate. top with apple and cheese. sprinkle with cinnamon. cover with remaining bread butter side up. slide sandwich into pre-heated skillet or sandwich maker. cook approximately 2 minutes on each side or until golden brown. cool slightly as cheese will be extremely hot! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"heat oil in pan add the mushrooms (whole is possible and good if not chopped) and onion rings cook for about 5 minutes until onions are soft and mushrooms are soft, remove from pan and keep warm. if using tofu drain, give it a squeeze and crumble. add the tofu and tofu seasoning ingredients and water cook until the water has evaporated and the tofu looks creamyish. if using eggs beat with milk in a jug add a pinch of pepper and add to the oil in pan turn heat down to medirum and scramble keeping the eggs moving, when they are set but still creamy. take one slice and bread and spread with tomato paste stack the eggs\/ tofu on top and then the veg finish with another piece of bread. serves two hungerish people."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat butter in frying pan until it melts. fry sausage, or whatever you chose. toast bagel until brown or however you desire it. spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. enjoy your sandwich.","target":"1. combine the eggs and egg whites. fry in a pan to make scrambled eggs. 2. place egg mixture in a large bowl and refrigerate until the mixture is chilled. 3. dice precooked bacon and onion. combine with the eggs. grate colby cheese and add to the eggs. stir in mayonnaise. place in refrigerator. 4. when ready to serve, toast slices of bread. spread egg mixture on toast, place under the broiler until eggs are bubbly and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute garlic, onion and bell pepper in oil until onion and pepper are translucent. add beef to onion-pepper mix. cook til you no longer see pink; drain well and then return to pot. add tomatoes with juice, paste, chili powder and worcestershire; mix well. simmer for 20 minutes. add mushrooms; mix well. simmer 10 minutes longer. serve over hot pasta. i like angel hair with this sauce--it gives it a unique texture. i use georgio bottled mushrooms, del monte tomatoes, hunts paste, lea and perrins worcestershire sauce, mccormick chili powder. all the rest are fresh ingredients. this is an old family recipe. once you taste it, you will never go back to any other sauce.","target":"in a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. pour sauce into a warm serving bowl. cook spaghetti in a large pot of boiling salted water. drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook spaghetti in large pot of water as per packet instructions. chop chicken into bite sized peices cook chicken in oil till cooked. put aside. melt butter and saute onion, garlic and red pepper till soft. add paprika and stir through. add wine and creme fraiche and stir through. return chicken to pan and heat through ensuring chicken is thoughly cooked. add salt. when spaghetti is cooked stir through the creamy chicken sauce. sprinkle over parsley and lots of freshly ground black pepper.","target":"in a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. pour sauce into a warm serving bowl. cook spaghetti in a large pot of boiling salted water. drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. pour sauce into a warm serving bowl. cook spaghetti in a large pot of boiling salted water. drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese.","target":"in a skillet, brown the sausages in the canola oil, then remove from skillet and cut into 1\/4-inch slices. (don't worry that they're not done in the middle). use the butter to grease a 2-quart casserole dish. mix all remaining ingredients with the cooked spaghetti, except for the parmesan cheese, and pour into the casserole dish. sprinkle the top with the grated parmesan. cover and bake at 375-degrees f. for one hour. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. drain off all fat. add the onion, carrot, celery, zucchini and garlic. continue to cook, stirring, until vegetables are limp, about 5 minutes. stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. serve over cooked pasta. note: this sauce can be refrigerated for up to 3 days or frozen for up to 3 months.","target":"in a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. pour sauce into a warm serving bowl. cook spaghetti in a large pot of boiling salted water. drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. drain off all fat. add the onion, carrot, celery, zucchini and garlic. continue to cook, stirring, until vegetables are limp, about 5 minutes. stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. serve over cooked pasta. note: this sauce can be refrigerated for up to 3 days or frozen for up to 3 months.","target":"to cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. add onion, basil, garlic and salt. saute until onion is tender, approximately 5 minutes. add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. remove parsley. serve over cooked spaghetti or other italian pasta and top with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all herb and spice ingredients. rub over both sides of ribs. let sit in refrigerator for a couple hours or overnight. bake in covered pan at 325 degrees f. for 2 1\/2-3 hours or until done. at this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.","target":"preheat oven to 400f degrees. place pork ribs in a large shallow roasting tin and bake for 20 minutes. meanwhile, mix together in a saucepan the onion, garlic, ketchup, orange juice, vinegar, mustard, honey, brown sugar, worcestershire sauce, oil and seasoning. bring to boil and simmer for about 5 minutes. remove the ribs from the oven and reduce temperature to 350f degrees. spoon over half the sauce, covering the ribs well and bake for 20 minutes. turn them over, baste with the remaining sauce and cook for a further 25 minutes. sprinkle the ribs with the parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix all herb and spice ingredients. rub over both sides of ribs. let sit in refrigerator for a couple hours or overnight. bake in covered pan at 325 degrees f. for 2 1\/2-3 hours or until done. at this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.","target":"put 2 pounds of ribs in each of two 9x13 pans. sprinkle with seasoned salt. spread garlic over all the ribs. put 1\/2 cup water in bottom of pan. cover with aluminum foil. bake at 350 degrees fahrenheit for 1 hour. pour off all liquid. at this point i try to put all ribs in one pan, but i do not let them cover each other, so use your own judgement. spread barbecue sauce liberally on meaty side of ribs. put ribs meaty side up in pan. bake uncovered for 1 hour at 350 degrees fahrenheit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. drain. meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. stir often over medium-high heat until onion is limp, about 5 minutes. add neufchâtel cheese and stir until melted, about 3 minutes. stir broth and wine into pan and mix until blended. add basil and stir until wilted, about 2 minutes. add pasta to sauce and stir until pasta is coated with sauce. if sauce gets too thick, stir in a little water to thin. spoon onto plates. add parmesan, salt, and pepper to taste.","target":"cook pasta according to package directions; drain well and keep warm. meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute. reduce heat and add cream cheese, cottage cheese, and parmesan cheese; stir until smooth. stir in white wine, parsley, and water (or vegetable broth, if using). cook uncovered for 3 to 5 minutes or until slightly thickened. add pasta and mix until well coated. serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put pasta on to boil. while the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). remove from pan, keep warm. melt second lot of butter. add flour and cook 1 minute, stirring constantly. stir in stock and milk and cook, stirring frequently, until sauce thickens. add the mushrooms, proscuitto and cheese. stir until cheese is melted. add the pesto, salt and pepper. toss hot pasta with sauce and serve immediately.","target":"cook pasta according to package directions; drain well and keep warm. meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute. reduce heat and add cream cheese, cottage cheese, and parmesan cheese; stir until smooth. stir in white wine, parsley, and water (or vegetable broth, if using). cook uncovered for 3 to 5 minutes or until slightly thickened. add pasta and mix until well coated. serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: arrange orange sections in a lightly oiled 8 to 10 cup ring mold; set aside. sprinkle gealtin over 1\/2 cup orange juice in a large bowl, stir and let stand 1 minute. bring remaining 1 1\/2 cups orange juice and sugar to a boil in a small saucepan, stirring constantly; stir into gelatin mixture. stir in champagne.chill until consistency of unbeaten egg white; pour over orange sections in mold. cover and chill 8 hours. unmold salad onto a serving plate lined with salad greens. place strawberries in center of mold.","target":"arrange lettuce on a large platter or individual plates. lay the sliced eggs and sliced musrooms decoratively on the lettuce. sprinkle the parsley throughout the salad. in a blender or food processor mix all the ingredients for the dressing blend well. put dressing in a cruet. pour over salad just before serving or let everyone put their own dressing on the salad at the table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for this salad, it is better to use a deep glass bowl. put canned fish on the bottom without any liquid and mash with a fork. spread mayonnaise on it. then top with finely grated egg whites and again mayonnaise. after that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise. the top is decorated with grated yolks.","target":"arrange lettuce on a large platter or individual plates. lay the sliced eggs and sliced musrooms decoratively on the lettuce. sprinkle the parsley throughout the salad. in a blender or food processor mix all the ingredients for the dressing blend well. put dressing in a cruet. pour over salad just before serving or let everyone put their own dressing on the salad at the table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. drain off all fat. add the onion, carrot, celery, zucchini and garlic. continue to cook, stirring, until vegetables are limp, about 5 minutes. stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. serve over cooked pasta. note: this sauce can be refrigerated for up to 3 days or frozen for up to 3 months.","target":"to cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden. meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender. drain, do not rinse. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this recipe will cover about 1\/2 pound of spaghetti or other italian pasta. for a variation, sprinkle with fresh-dried basil before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute the onion till limp and starting to turn golden. add the sliced hot peppers, red peppers and brocolli and chopped or pureed garlic. fry for 4 minutes on medium. add the shredded chicken breast, the pepper powder, the butter and the flour. keep stirring while the flour adheres to the chicken for about 3 minutes. then add the evaporated milk and water. stir well so that no lumps form in the creamy gravy. add the cheese and stir till melted. a tablespoon of caesar dressing before serving adds a bit of zing. mix well.","target":"to cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden. meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender. drain, do not rinse. pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. serve with french bread and extra parmasan cheese at the table. this recipe will cover about 1\/2 pound of spaghetti or other italian pasta. for a variation, sprinkle with fresh-dried basil before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process onions and tomatoes and peppers till desired fineness. we prefer it chunky. cover with pickling salt,and let stand overnight. drain well. cover with cold water and bring to a boil. drain. return to pot and nearly cover with malt vinegar. cook till tender. put spices in a bag,add sugar and molasses. finish cooking till thick and tender. watch carefully as not to burn. bottle as usual.","target":"to cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. add garlic and cook until tender. add fresh tomatoes and cook until just heated through. stir in basil and salt. serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese. this tomato sauce recipe makes enough for about 6 servings don't over cook the tomatoes, keep them aldente!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in olive oil sauté onion, red pepper and garlic till soft. add italian dressing mix; stir. add cans of tomato sauce and stewed tomatoes. stir in basil and pepper and garlic powder. let simmer--the longer the better stirring often. towards the end, add the meatballs and simmer till they are done. stir in mushrooms.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large sauce pan, brown together the beef, onions, and garlic; drain grease and return to pan. add remaining ingredients to the beef and mix together well. simmer over low to medium heat for about 4 hours, stirring occasionally. serve over your favorite pasta.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add first 5 ingredients to a 4 quart saucepan. brown meat on medium heat and then drain the grease. if you omit the meat, saute the vegetables in 2 tbsp olive oil on medium heat. use paper towel to wipe off any excess grease. add the rest of the ingredients, cover, and simmer on low heat for three hours, stirring every 15 minutes.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot, saute onions in olive oil until translucent. add turkey and pork and saute until cooked all the way. throw in the 2 cans of diced tomatoes and turn the heat down to med-hi heat and bring to a simmer. reconstitute the tomato paste in the water and add to the pot. taste sauce and season with salt and pepper. simmer uncovered until it cooks down about 30-40 minutes, or until it reaches the thickness you like! cook an entire 16 oz package of linguini to go with it.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put tomato sauce in large stock pot 8quarts or larger. brown hamburger, drain (i like using paper towels to pat grease out as much as possible). add to pot. brown the chopped polish sausage. add sausage to pot. keep grease. in grease from sausage, cook onion, green and red peppers until tender. i like them browned. add to pot. start simmering sauce in the stock pot. now add the remaining ingredients. let simmer on low heat at least an hour (or longer). stirring occasionally. i usually divide this into 1 quart containers and freeze until ready to use. i usually have 6 quarts to freeze. i usually thaw in microwave a bit them simmer more while cooking spaghetti.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large pot add oil on medium low heat. add pork neck bones until browned, remove and set aside. add whole crushed garlic cloves,heat until lightly browned, not burnt. after garlic is browned,put neck bones back in the pot and add all ingredients except cheese. cook on low simmer for 2 hours with lid on! remove lid and simmer for 2 more hours, adding cheese the last half hour. this freezes very well.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute. lower heat to medium and add onion, sautéing until onion begins to be translucent. add garlic and sauté for additional 2 minutes. add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine. add spices, blending thoroughly. cover and simmer on low heat for 2 hours. taste test after 2 hours and add more wine if too thick and re season as desired. simmer, covered, for an additional hour. can be slow cooked in crock pot on low for 6-8 hours. cooked ground beef or turkey or cooked italian sausage may be added upon serving if desired. this recipe freezes well.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large sauce pan, saute onions and mushrooms in oil. add ground beef and garlic and brown lightly. add tomatoes, tomato sauce, parsley, oregano, pepper, bay leaf and water. bring to a boil. reduce heat, cover and simmer for 4 hours. remove bay leaf. serve over pasta and sprinkle with grated parmesan cheese.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add one tbs of olive oil to pan, brown sausage in oil. after the sausage is brown, remove from pan and add the garlic cloves and tomato paste( cook for 2 to 3 minutes). add sausage back to the pan, add the two big cans of tomato (crushed or whole). add italian seasoning (about a tablespoon). add fresh basil to pot or pan. add salt and pepper. bring to a boil then reduce heat. cover pan or pot , simmer for 2-4 hours stirring every 15-20 minutes. when done boil spaghetti and your all set.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta.","target":"mix garlic, onion flakes, sugar, salt, parsley, basil, oregano, cheese sauce mix, and pepper together. store in an air tight container. or, mix right into 2-1\/2 cups of tomato sauce and use. add veggies to make it chunky. add cooked ground meat for meat sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix garlic, onion flakes, sugar, salt, parsley, basil, oregano, cheese sauce mix, and pepper together. store in an air tight container. or, mix right into 2-1\/2 cups of tomato sauce and use. add veggies to make it chunky. add cooked ground meat for meat sauce.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put the bacon and onion into a large pot over medium heat. when the onion starts to go translucent, add the garlic and cook until the garlic is tender. add the ground beef and sausage, and continue cooking until browned, stirring to break up the meat, than drain off all the excess fat. add the tomato paste, tomato sauce, and seasoning (you can adjust the spices to your taste), and cook until everything is heated through. the sauce is great for eating at this point, but the longer you let it simmer, the more the flavours will meld and and intensify. serve over the pasta of your choice.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large stockpot, heat olive oil over medium heat. when oil is hot, brown stew meat until browned on all sides. remove and set aside. brown sausages on all sides in separate pan. set aside. brown the ground beef until done. drain and set aside with stew meat and sausages. saute onion in stockpot for 2 mins., add garlic and saute for another minute, while scraping up any meat from bottom of pan with spatula or wooden spoon. add wine, let it reduce by 2\/3. add tomatoes and water. stir. add oregano, basil, sugar(to reduce acidity), and pepper. stir. bring to a hard simmer. add stew meat, hamburg, and juices from both to pot. reduce to a slow simmer. simmer 3-4 hours, stirring occasionally. serve with your favorite pasta.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: add oil to saucepan and warm over medium heat. add onion and mushroom saut'e until onions are clear and translucent (not browned). add basil and tomato paste, stir and do not let paste burn. add wine or water. stir. add tomato sauce stir together and add sugar stirring after each tablespoon. reduce heat cover and simmer on a very low heat for 1\/2 to 1 hour occasionally stirring so as not to burn. serve over pasta.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove casing from sausage and mix with ground beef. in large saucepan, fry meat until brown. add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over medium low until vegetables are translucent. pour in large roasting pan. add remaining ingredients. mix well. bake, uncovered, 6 to 7 hours in a 300â°f oven. remove bay leaves and spoon off excess fat floating on sauce. serve over pasta of choice with parmesan cheese. cool surplus sauce, pour in containers, seal and freeze for later use. makes 8 (4 cup\/1l) containers approximately. tips: if using dried herbs, reduce the amounts. a large roasting pan is ideal for making the sauce. enjoy!","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and seed the tomatoes: cut each tomato in half and scoop out the seeds, then squeeze to drain. chop the tomatoes, place in a large pot, and begin to cook over low heat. brown the meat, remove from heat, and drain, retaining liquids. saute the onion, carrots and horseradish in the meat liquids until the onion is translucent. add the zucchini and beets and cook until the zucchini has stopped releasing liquids. add mixture to the pot with the tomatoes and cook for a few minutes. add the browned meat last. bring to a boil, cover, and simmer for approximately one hour or until desired thickness is reached.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in saute pan cook bacon and transfer to a bowl, let cool and crumble. in bacon drippings cook mushrooms and onion until tender and for last minute of cooking time add the garlic, transfer to a bowl. brown ground beef and remove from heat, drain off grease. in a large stock pot add ground beef, diced tomatoes with juices, tomato sauce, tomato paste, beef broth, wine, seasonings, onion powder, shredded carrot, crumbled bacon and bay leaves, stir to combine, bring to a slow boil cover and reduce heat to slow simmer for at least 1 hour stirring occasionally. remove bay leaves prior to serving. serve over your favorite pasta.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 1. in a large pot put in the oil onion and garlic. cook until tender. 2. add all of the cans of tomatoes and vinegar. stir. add all seasonings and stir. 3. fill one of the large cans with hot water and dissolve the bouillon. pour into the pot. add one more can of water. 4. simmer for 40 minutes. add green bell peppers, mushrooms, and simmer an additional 20 minutes.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sauté onions in olive oil until translucent. add crushed garlic and continue to sauté until golden. add peppers and continue cooking, until soft. add tomatoes, sauce, paste, salt, pepper, sugar, oregano, and basil. simmer over low heat for several hours, or until thickened. taste, and correct seasoning, i frequently add another 2 tablespoons basil, and perhaps more sugar, salt and pepper. serve over pasta and top with parmesan cheese.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a medium pot to medium-high and brown ground beef. drain excess grease, and add in all the seasonings, onion, and garlic. reduce heat to medium, and cook until onion is soft (about 10 minutes). mix in the crushed tomatoes, tomato sauce, and tomato paste. simmer on low (2\/10) for 30+ minutes (longer is better, recommend 1 hour for best results). taste every 15 minutes and season to taste.","target":"drain clams, saving 3\/4 cup of juices. set aside. in a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. remove from heat. stir in saved juices, add parsley, salt and bring to a boil. reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. serve hot over cooked spaghetti or other italian pasta and top with parmesan cheese. this white sauce will cover about 1\/2 pound of pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry bacon until crisp. remove from pan and reserve. leave about 1 tbsp bacon fat in skillet. add carrots, celery, garlic, and onion. saute until softened, about 10 minutes. add salt, pepper, thyme, and tomato paste. add beans, chicken broth, and water. simmer, covered, until vegetables are done and soup is the consistency you like. additional water can be added if it gets too thick. partially mash before serving.","target":"add the soup, tomato, water, oregano, marjoram, salt, cayenne pepper, black pepper, garlic and tobasco sauce to a saucepan. bring to a full roiling boil. stir, and remove from heat. cover, and place the soup on simmer. add the crushed bacon, a single dash of worcestershire sauce, and 1 tsp of ketchup (yes, ketchup!). stir frequently. simmer for 30-60 minutes . serves one or two. double the recipe for two. serve with your favorite crackers, or bread, preferably warmed. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large heavy saucepan, cook the bacon over medium heat until crispy. remove from pan with a slotted spoon and set aside. pour off all except about 2 tablespoons of the bacon drippings. add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent. add garlic and sauté a few more minutes. add potatoes, beans, chicken stock, and reserved bacon. season to taste with salt and freshly ground pepper. bring to a boil; let boil for about 10 minutes, stirring occasionally. reduce heat to medium low. cover and let simmer about 1 hour, stirring occasionally.","target":"add the soup, tomato, water, oregano, marjoram, salt, cayenne pepper, black pepper, garlic and tobasco sauce to a saucepan. bring to a full roiling boil. stir, and remove from heat. cover, and place the soup on simmer. add the crushed bacon, a single dash of worcestershire sauce, and 1 tsp of ketchup (yes, ketchup!). stir frequently. simmer for 30-60 minutes . serves one or two. double the recipe for two. serve with your favorite crackers, or bread, preferably warmed. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the sausage and drain. in a greased 9x13 inch cake pan, sprinkle the hashbrowns, then sausage, onion, green peppers, and 1\/2 cheese. mix the eggs until scrambled and pour over the hashbrown mixture in cake pan. fork the ingredients together. bake at 350* for 30 minutes, checking to see if done in the center. sprinkle the remaining cheese over the top and put back in the oven until melted. this can be done the night before and put in the refrigerator overnight. you may need to cook a little longer, though. you can be creative, substitute ham for the sauasage. or pepper jack cheese for the cheddar.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray 8 x 8 baking dish with cooking spray. place 4 slices of bread in prepared baking dish. sprinkle ham, mushrooms, and chees over top. cover with 4 slices of bread. in a medium bowl, combine eggs and skim milk. add onion flakes, parsley flakes, and lemon pepper. mix well to combine. evenly pour egg mixture over bread. cover and refrigerate for at least 1 hour or overnight. uncover and bake at 350 f for 1 hour. place baking dish on a wire rack and let set for 5 minutes. cut into 4 servings.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: butter a 13x9-inch baking dish. cube bread into small pieces; place in dish. cube the cheese and place in dish. add crumbled, cooked sausage. in a separate bowl, beat eggs; add milk and seasonings and mix well. pour mixture over bread and cheese. refrigerate overnight. for breakfast, bake 1 hour at 325°.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook and crumble sausage, drain. put bread in well buttered 9x13 baking dish. sprinkle with the cheese. combine the eggs, milk, and spices. pour over the bread and cheese. sprinkle sausage and mushrooms on top. cover and chill overnight. heat oven to 325*. bake, uncovered for 1 hour.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: prepare pancake or bisquick mix with the milk. turn into a greased 13x9 inch baking dish. drain peaches, reserving 1\/2 cup of the syrup and set aside. halve the sausages cross wise-same for the peaches. arrange the sausages and peaches on top of batter-ie. sausage, peach, sausage, peach. bake at 350 degrees for 20 minutes. remove from oven, let cool for 15 minutes or so, cover with foil and refrigerate overnight. next morning heat oven to 350 degrees and cook casserole for 20 minutes. serve with warm syrup syrup: in a medium saucepan whisk together sugar and cornstarch until no lumps remain. turn heat to medium high, adding the reserved peach syrup, cooking to thick and bubbly. stir in maple syrup and margarine. serve warm.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim crusts from bread, cut into cubes, cover bottom of a 12x7\" casserole and sprinkle with cheese. beat eggs, add milk and mix well. stir salt, pepper and dry mustard into the egg mixture, add bacon and sausage, stirring until well blended. pour over cheese, cover with foil and refrigerate overnight. in the morning put in a 350f oven and bake for 50-55 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat ovent to 350 degrees. lightly spray a 13 x 9 x 2 inch baking pan with vegetable oil spray. heat a medium skillet over medium-high heat. saute sausage for 3 to 4 minutes or until browned, turning occasionally. wipe skillet with a paper towel. add maple syrup and cook for one more minute, stirring to coat together remaining ingredients except green onion. pour over hash browns. bake for one hour, or until center is set. sprinkle with green onion and let cool for at least 10 minutes before cutting into squares. if you prepare this casserole ahead of time, cover it with plastic and refrigerate. put the cold casserole in a cold oven, set the thermostate to 350 degrees and bake for 1 hour 10 minutes to 1 hour 15 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. place bread cubes in a lightly greased 9\" x 13\" baking pan. sprinkle bread evenly with cheese, and top with sausage (or ham). whisk together eggs, milk, salt, pepper, dry mustard and worcestershire sauce and pour evenly over sausage mixture. cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking). let stand at room temperature 30 minutes. bake at 350 degrees for 45-50 minutes, or until set. let stand 5 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: i use my rival 6 quart slow cooker for this recipe. i prepare it the night before and place liner in the refrigerator until morning. let liner warm up a little before cooking. add oil to skillet and brown sausage and green onions until no longer pink. drain off excess fat. spray liner of slow cooker with vegetable spray and add cubed french bread. next add a layer of sausage and then cheese. in a medium mixing bowl, combine milk, egg beaters, prepared mustard and pepper. pour this over ingredients into slow cooker. cook on high for 3 to 4 hours.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 375 degrees f. spray a pie pan with olive oil (or other flavor) cooking spray. layer the slices of bread (overlap them so that they close up the middle). after the bread is layered, spray with some more cooking spray, especially the edges of the bread. in a mixing bowl, mix the salmon, the green onions, 1\/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper. sprinkle 1\/4 cup of cheese over the bread. pour the salmon mixture over the cheese. top with the last 1\/4 cup of cheese. bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle. serve warm or at room temperature.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease 9x13-inch glass baking dish. thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted. if you leave them in the oven for a while, they will dry out pretty well. otherwise, press between layers of paper towels to get out excess moisture. turn oven heat up to 450°. press dry hash browns into 9x13-inch dish, including up sides, to form a solid crust. brush with melted butter--brush top edges, too. bake at 450° for 25 minutes. remove crust from oven and fill with layers of cheese and ham. beat milk with eggs and seasoned salt. pour over cheese and ham. reduce oven to 350° and bake 40 minutes, or until knife inserted in center comes out clean. slice into squares and serve warm.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: mix together ham, potatoes, bell pepper, onion, and 1 cup of cheese; spread into a 13x9 baking pan. stir together milk, bisquick, salt, and eggs until blended; pour over potato mixture. sprinkle with remaining 1 cup of cheese. cover and regrigerate at least 4 hours,but no longer than 24. bake at 375 degrees for 30-35 minutes, until light golden brown around the edges and cheese is melted. let stand 10 minutes before serving.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in greased 13 x 9 pan, layer half the bread cubes, potatoes and cheese. top with all the meat. repeat bread, potato and cheese layer. beat eggs and rest of ingredients. pour over all. cover and place in refrigerator overnight. remove 30 minutes before baking. bake at 350 for one hour.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage in a medium skillet over low heat. drain grease and set aside to cool. lightly beat eggs in a large bowl; add milk, mustard and salt and blend well. stir in bread crusts, add sausage and cheese and mix well. pour into a shallow, 2-qt glass baking dish and refrigerate overnight. the next morning, preheat oven to 350° and bake casserole for 40-45 minutes or until edges are golden brown. serve hot or at room temperature.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. melt butter in a fry pan. saute mushrooms and green onion until tender and liquid has evaporated. set aside. beat together eggs and milk. pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid. position croissant tops over the bottoms, cut side down. let stand over night in the refrigerator. bake at 350*f for 25 to 30 minutes or until set. cover with foil if browns too quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. melt butter in a fry pan. saute mushrooms and green onion until tender and liquid has evaporated. set aside. beat together eggs and milk. pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid. position croissant tops over the bottoms, cut side down. let stand over night in the refrigerator. bake at 350*f for 25 to 30 minutes or until set. cover with foil if browns too quickly.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim and discard rind from top of brie. cut cheese into cubes; set aside. cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain sausage well. cut crusts from bread slices; place crusts evenly in the bottom of a lightly greased 13x9 baking dish. layer evenly with bread slices, sausage, brie, and grated parmesan cheese. whisk together 5 eggs, 2 cups whipping cream, and next 3 ingredients; pour evenly over cheeses. cover and chill 8 hours. (i chill it overnight, so longer than 8 hours doesn't seem to hurt it.) whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture. bake at 350 for 1 hour or until casserole is set. yield 8-10 servings.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place cooked and crumbled sausage into a greased 2 quart casserole dish. put bread over sausage; then cheese over bread. mix eggs, milk and picante sauce and pour over everything. place in refrigerator for at least 2 hours or overnight. bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle bread cubes into greased 7x12 inch baking dish. cook sausage and sprinkle along with cheese over the bread cubes. beat eggs in mixer bowl. add milk, dry mustard, salt and pepper; mix well. pour over layers. chill, covered overnight. bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown. yield: 8 servings.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray 9x13 pan with non-stick cooking spray. in a medium skillet, melt butter over medium heat. add steamed asparagus, red pepper and onion. cook 3-5 minutes, stirring occasionally. in the prepared pan layer bread, ham, vegetables and 1 cup cheese. in a large bowl combine eggs, milk and seasonings. pour evenly over bread mixture. cover and refrigerate 12-24 hours. bake uncovered at 350 degrees 45-55 minutes, until golden. sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts. let cool 10-15 minutes before cutting.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grease 9x13 inch glass baking dish. place bread cubes in prepared dish. top with sausage and cheese. beat together eggs, milk, mustard and salt. season with pepper. pour egg mixture over sausage mixture. preheat oven to 350 degrees. bake casserole until puffed and center is set, about 50 minutes. cut into squares and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large heavy skillet, cook the bacon over moderate heat until crisp. remove the bacon to drain. pour off all but 3 tablespoons of drippings. heat the drippings in pan until it sizzles. add the green pepper, onion and potatoes and cook over medium heat until potatoes are browned, stirring gently. sprinkle on the cheese and stir until it melts. add the eggs and cook, stirring gently, until the eggs are set. season with salt and pepper. sprinkle on the crumbled bacon and serve at once.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large skillet, simmer sausage links in approx 1\/2 inch of water for 10 minutes, remove and put sausage in large oven proof dish. melt 1 tblsp of butter in the skillet and stir fry apple chunks. remove apples and mix with sausages. add cinnamon and sugar on top of sausages and apples. dot with remaining butter. cover and bake 30 minutes at 375 degrees. uncover and continue to bake for 15 more minutes. you can reduce cooking time if you need to.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350*. butter a 8x8 glass pan. cook sausage until browned, breaking up into small pieces. add flour to sausage, then milk. stir until mixture comes to a boil and thickens, about 5 min. arrange potatoes in prepared dish (no need to thaw). top with 1\/3 of onions, 1 c. of cheese, 1\/3 of onions, sausage mixture and remaining 1\/4 of cheese. bake uncovered until potatoes are tender, about 45 min. sprinkle with remaining onions and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"in a greased 9 x 13 inch casserole, place the croutons. sprinkle the onion flakes over the croutons. place the pieces of sausage on top of the croutons. sprinkle 2 cups of the shredded cheese on top of the sausage. in a mixing bowl, beat the eggs with the 2 and 1\/2 cups of milk. pour over the casserole. cover and refrigerate overnight. before baking, combine the soup and 1\/4 cup of milk. spread over the casserole. sprinkle on the remaining 2 cups of cheese. bake in a preheated 300 degree oven for 90 minutes or until browned and bubbly. remove from oven and let sit for 10 minutes before serving. i have substituted different flavors of creamed soups. you can also substitute part or all of the sausage with cubed ham. also very good!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage and drain. cook potatoes until browned. lay crescent rolls into a greased casserole dish. cover bottom and sides of dish with the crescent rolls. spread sausage, cheese and potatoes on top. add salt and pepper to eggs and whisk together. pour beaten eggs over top. bake at 350 degrees for 40-45 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onion in butter until tender. blend in flour and add milk stirring until thick. add cheese and stir unti melted into a sauce. in a 10x6x2 or 9x12 casserole dish make layers of thin sliced eggs, cheese sauce, potato chips and bacon. repeat layers. bake at 350 degrees for 30 minutes. may be refrigerated and baked the next day.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: trim crusts from bread; cut slices in half. grease a 13 x 9 x 2 inches baking pan (or slightly larger) and layer as follows: cover bottom of pan with one-half of bread, one-half of ham and one-half of each of the cheeses. repeat layers. combine eggs, milk, and seasonings. pour over layers; refrigerate overnight. remove from refrigerator 30 minutes before baking. combine topping ingredients; sprinkle over casserole. bake 375 for 45-55 minutes (cover loosely with foil to prevent top from over browning). let stand 10-15 minutes before cutting into squares.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: separate hamburgers and pickles from bun tops and bottoms. spray a 9x13 baking dish with nonstick cooking spray. line entire pan, coming up halfway on the sides of the pan with the bottoms and tops of the buns. chop and crumble the hamburger,and sprinkle over the buns evenly. sprinkle with the cheese. combine eggs,milk ,salt and pepper, green chilies (i would throw in a shot or two of tabasco sauce). pour this mixture over the cheese. cover and chill overnight. remove from refrigerator 15 minutes before baking. bake for 40 minutes or until set, uncovered in a preheated 350°f oven. garnish with a sprinkle of paprika and the pickles.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown sausage and 2 tbsp onion together until done. drain and set aside. mix hash browns, remaining onions, seasoned salt, pepper and onion powder together. place this mixture in lightly greased 9 x 13 dish. sprinkle cheese on top. spoon sausage on top of cheese, then mushrooms (if desired). can be refrigerated overnight or frozen at this point. when ready to bake, mix together the eggs, milk and salt and pepper to taste, then pour this over the casserole. bake at 350 for 45 minutes.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a hot skillet cook tomatoes, potatoes, sausage and pepper until heated. add butter and melt. add egg mixed with milk and salt and pepper. let cook 1-2 minutes. place in a 13x9x2-inch greased pan; sprinkle cheese over top. bake at 350°f for 5 minutes or until egg is done.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fry and drain sausage, breaking into small pieces. spread sausage evenly over bottom of lightly greased 9x11 baking dish. spread cheese evenly over sausage. set aside. mix together eggs, water, milk and gravy mix. pour over sausage and cheese. sprinkle with paprika, if desired. bake uncovered for 40 minutes at 325°, or until knife comes out clean. let stand for 10 minutes. *youmay adjust eggs to serve any number that you might need to serve your group.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: spray a 9\" x 12\" baking pan with non-stick cooking spray. melt butter and drizzle in the bottom of the pan. layer the frozen hash browns evenly to cover the bottom. layer cheese, meat and any desired vegetable on top of potatoes. whisk eggs,salt and pepper. pour egg mixture over the top to cover. cover and refrigerate overnight. bake uncovered at 350º for 1 hour or until set.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"preheat oven to 350 degrees f. make white sauce by melting 2 tablespoons butter, add flour and let bubble up. pour milk in stirring constantly until mix thickens. add salt and pepper and 1 cup cheese and let melt. put the other 2 tablespoons butter in skillet and saute onions and garlic. add tomatoes and chili poser and bring to a boil. stir in chopped boiled eggs. alternately layers of salt and tomato mixture in casserole dish. top with 1 cup cheese and bread crumbs. bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. make white sauce by melting 2 tablespoons butter, add flour and let bubble up. pour milk in stirring constantly until mix thickens. add salt and pepper and 1 cup cheese and let melt. put the other 2 tablespoons butter in skillet and saute onions and garlic. add tomatoes and chili poser and bring to a boil. stir in chopped boiled eggs. alternately layers of salt and tomato mixture in casserole dish. top with 1 cup cheese and bread crumbs. bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450 degrees. in a medium bowl, combine the potatoes, cheddar cheese and oil. mix well. press mixture into a 9x13 dish. bake for 30 minutes until golden brown; remove from oven. reduce heat to 350 degrees. in a large bowl, combine 1 tbsp parsley with the remaining ingredients except the tomato slices; mix well. pour over potato crust. bake for 25 minutes or until the eggs are set. place the tomato slices over the casserole and top with remaining parsley. bake 5 to 7 minutes longer.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"preheat oven to 350 degrees, grease a 10\u201D glass pie pan with non-stick cooking spray \u2013 set aside. heat breakfast links in microwave until warm, remove from microwave and chop up. combine the corn bread mix, eggs, milk, hot sauce, mustard, and cayenne pepper in large mixing bowl \u2013 either beat by hand or using an electric mixer or food processor \u2013 set aside. in pie pan layer the chopped breakfast links to cover the bottom. sprinkle with salt and pepper. spread the grated cheese evenly over the sausage. pour cornbread, egg and milk batter over the sausage and cheese. place in preheated oven bake for 30 minutes or until top is golden brown. let rest 10 minutes, slice and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees, grease a 10\u201D glass pie pan with non-stick cooking spray \u2013 set aside. heat breakfast links in microwave until warm, remove from microwave and chop up. combine the corn bread mix, eggs, milk, hot sauce, mustard, and cayenne pepper in large mixing bowl \u2013 either beat by hand or using an electric mixer or food processor \u2013 set aside. in pie pan layer the chopped breakfast links to cover the bottom. sprinkle with salt and pepper. spread the grated cheese evenly over the sausage. pour cornbread, egg and milk batter over the sausage and cheese. place in preheated oven bake for 30 minutes or until top is golden brown. let rest 10 minutes, slice and serve.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. in a large skillet cook sausage until brown, drain off fat. arrange 3 of the waffles in a 2 quart rectangular baking dish. top with half the sausage and about 1\/3 cup of cheese. repeat layers. in a large bowl beat eggs with a fork; stir in milk, mustard and pepper. pour over layers in baking dish. cover and chill for at least 4 hours or up to 24 hours. bake dish uncovered for 50-60 minutes or until a knife inserted near center comes out clean. sprinkle with remaining cheese. let stand for 10 minutes before serving. if desired, serve with maple syrup.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crumble sausage into a skillet and brown, then drain grease off. mix sausage, eggs and cheese together in a medium sized bowl. unfold one package of rolls and place in bottom of 9\" x 13\" baking dish. spread sausage, egg and cheese mixture over crescent crust. top with second package of crescent rolls, tucking down sides and ends. if desired, sprinkle top with sesame seeds. bake in preheated 350 degree (fahrenheit) oven 15-20 minutes or until golden brown. this recipe can be prepared for the oven the night before and baked in the morning.","target":"melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"spray a 10\" frying pan and place over medium heat. add mushrooms, garlic, onion, and rosemary. cook until tender but not completely done. spray a 1 qt., 6 1\/2\" round casserole dish. place half of the bread evenly in dish. layer in half of the cheese, and then half of the vegetable mixture. repeat. in a large bowl, mix egg substitute, milk, salt and pepper. pour over bread, cheese, and veggies and cover casserole with plastic wrap. refrigerate for at least 2 hours or up to overnight. remove plastic wrap and bake the casserole at 350*f. for 45 to 55 minutes or until set in the center. let stand for 5 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"place about 1\/4 cup spam, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of tortilla. set remaining cheese aside. roll up jelly-roll fashion and place seam side down in greased 13x9\" baking dish. in small bowl combine remainin ingredients and blend together with wire whisk. pour over ehchiladas. cover and refrigerate overnight. heat oven to 350. bake, uncovered, for 40 to 50 minutes or until egg mixture is set. sprinkle with remaining cheese. return to oven and bake for 5 minutes or until cheese is melted. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"crumble sausage into medium nonstick skillet. cook until brown breaking up into bits with spatula as it cooks. sprinkle with poultry seaoning. coat 9 x 13 pan with pam. add sausage to large bowl along with croutons, cheese, and mustard powder. add eggs and milk to a seperate bowl and beat on medium speed until smooth. drizzle milk and egg over sausage and crouton mixture and stir to blend. pour into 9 x 13 pan, cover with foil and chill for 8 hours. preheat oven to 350 degrees and bake covered in foil for 20 minutes or until set. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"saute onion and pepper in oil 2-3 minutes. pour in eggs and cook until well scrambled. stir in sour cream. spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish. spoon sauce over top and sprinkle with cheese. bake at 350 degrees for 20-30 minutes. serve with sliced avocados or guacamole, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"cut crust off bread and cut into cubes.( i don't cut the crust off.). put half of the bread in bottom of greased 9x13 pan. dot bread with half of the cream cheese. repeat another layer. mix the next 6 ingredients together. pour over the bread and cream cheese. bake 350 degrees for 40-50 minutes. for sauce: put this in a very large pan because it grows! cook on medium heat the first 5 ingredients and stir until it comes to a boil. boil 5 minutes stirring constantly. remove from heat and add almond flavoring. to serve: dish up the bread casserole. pour sauce over bread mixture. top with whipped cream and sliced strawberries and bananas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"spray saute pan with pam and brown boca crumbles in pan with onion and mushroom. spray 8x8 pan with pam and layer with croutons, boca crumbles, and cheese, and pour eggbeaters on top. let mixture sit over night. bake at 350 for 20-30 minutes, until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter. blend in flour and pepper. gradually add milk and stir until thickened. add cheese; mix and set aside. fry bacon and onions until browned. add eggs and scramble just until set. add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch). mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. chill for 30 minutes at least or put in fridge overnight. to serve, bake for 30-minutes in a 350f oven.","target":"cook sausages according to package directions; cut into ¼-inch slices; set aside. in a skillet, sauté onion and bell pepper in oil until almost tender. stir in garlic and chili pepper; cook for 1 additional minute. add sausage and chilies; set aside. in a bowl, combine cheeses, green onion and cilantro. in a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. in a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. sprinkle with remaining tortilla chips. bake, uncovered, at 350ºf for 45-50 minutes or until a knife inserted in the center comes out clean. let stand for 10 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees fahrenheit. brown ground beef. drain well. add taco seasoning and water to ground beef. prepare corn muffin mix as directed on box. mix ground beef and corn muffin mixture. spray 10x15 pan with cooking spray. pour mixture into pan. level mixture. bake for 25 minutes.","target":"in a large bowl mix together the first five ingredients until smooth. in another bowl mix the flour, salt. baking powder and soda and cinnamon. add the egg mixture to this and stir to combined. add the apples, raisins and nuts-stir to just mixed. spread batter into two well greased bread pans. bake in a 375°f oven for about 1 hour to 1 hour and 15 minutes-do the toothpick test. let cool in pans on racks for 10 minutes-turn out and cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread.","target":"heat oven to 325 degrees. in a saucepan over medium heat, add oil and saute onion, green pepper until tender. add beans, salsa, red pepper, chili powder, cayenne and salt and pepper. reduce heat to low and simmer for 15 minutes. spoon half of the mixture into one of the pie crusts lining a pie plate. cover with half of the cheese. spoon remaining bean mix on top and then the rest of the cheese. cover with second pie crust. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil. cook chorizo; drain. cook ground beef and pork together; drain 1 tablespoon oil. cook vegetables about 5 minutes. add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. cover and cook 1 hour. stir in beans and corn. cook 15 minutes longer. serve with warm corn tortillas and butter or cornbread.","target":"rinse and sort the black beans and put in crock pot and cover with water. cook on low overnight (no presoaking necessary). in the morning drain the cooking water. place beans back in crock pot and add onions, garlic, red pepper flakes, chili powder and cumin. add the remaining ingredients except canned beans and garnishes. stir well and cook on low all day. stir in canned beans an hour or so before serving. remove bay leaf and serve with garnishes of your choice. (we love ours topped with lots of cheddar cheese)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour wine into a chafing dish or fondue pot. when the wine is hot,add all the other ingredients. stirring to blend thoroughly. add cheese and cook,stirring frequently,until cheese melts. add brandy and stir. keep flame as low as possible. serve with cubed french bread.","target":"heat the wine, butter, flour, dijon and garlic to a very fast simmer whisking well. if making in a fondue pot or a stove top, add the cheese 1\/4 of the amount at a time, melting after each addition. if making in a microwave, add all ingredients at once and nuke on high for 2 minutes, stir until melted. serve with crusty bread, apples and raw veg."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place the chicken in a large stock pot and fill with enough water to cover it. bring to a boil and remove the foam. at this point add the onion and salt and pepper to taste. once the chicken is boiled remove it and the onion from the pot. now add the rice or orzo to the broth and let it boil. when the rice or orzo is ready, add the avgolemono sauce.","target":"cook chicken soup on stove per directions on the can. in a large, metallic heat resistant bowl beat the 2 eggs with at least 1\/4 cup of lemon juice. once the soup is cooked, take a ladle and add broth only [as much as you can help avoiding the other ingredients] and add it to the egg and lemon juice mixture. as you ladle in the broth, constantly beat the egg and juice as to not let the egg start to cook due to the heat of the broth. add as much of the broth to the bowl as you can then pour the contents of the bowl back into the pot with the noodles. stir the soup to mix the broth throughout. taste test to see if you'd like to add more lemon. enjoy with a roll or delicious bread of your choice! opa!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut the eggplant into large shoestrings. dip in mixture of egg and milk; then in flour. fry eggplant until golden brown. saute onion, bell pepper, and ground beef. add tomato sauce and water. season to taste. in a casserole dish, make a layer of eggplant, beef sauce, and then mozzarella cheese. sprinkle with oregano and bake at 350 for 30 minutes.","target":"heat and simmer tomato sauce with the olives, chilis. cumin,oregano chili powder and green onions. meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes. make a layer of eggplant on bottom of casserole dish, top with cheese and sauce. continue until eggplant is gone. bake at 350 for 30-45 minutes . top each serving with sour cream and cilantro. serve with hot flour tortillas and salad of choice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"preheat oven to 350°f. in large bowl, mix all ingredients except bell peppers and cheddar cheese. add salt and pepper to taste. cut top of bell peppers, clean the inside and rinse well. stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. add 1\/2 cup water to shallow baking dish. add bell peppers and cook for 30 minutes or until peppers are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"cut peppers lenghtwise and seed. beat 4 eggs with water. stir in breadcrumbs, cheese, and parsley. the consistancy should be like wet sand---add a little more water if necessary. spoon filling into peppers. place in baking dish and bake at 350 degrees for 45 minutes. filling should be firm. spoon sauce over peppers and top each with a slice of cheese. reutrn to oven 5 minutes or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"prepare rice according to package directions. preheat oven to 350°. cut off top of peppers½\u201D from stem. discard membranes and seeds. chop top and discard stem. parboil pepper bottoms in boiling water for 4 minutes. drain well and stand upright in a shallow baking dish. dice tofu into bite-size pieces. stir-fry tofu, onion, and garlic in skillet. add pepper, parsley, and chopped pepper tops. cook one minute. stir in rice, corn, and cheese. pack into pepper cups. bake uncovered for 30 minutes or until heated through. top with extra cheese if desired. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"heat oven to 425°f; have a baking dish ready. arrange peppers, cut side down, in baking dish; pour in 1\/4 cup water; cover tightly with foil bake 20 minutes, or until peppers are tender; drain peppers on paper towels. while peppers cook; prepare rice mix as box directs; cool slightly, then stir in diced cheese. fill peppers with with rice and cheese mixture; arrange in baking dish; sprinkle with shredded cheese. bake, uncovered about 5 minutes until cheese melts, garnish with cilantro, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"preheat oven to 350 degrees. heat oil in a medium pan. saute garlic and onion until onion is transucent. add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened. add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. then add the pepper and mustard. spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees. top with parsley if desired. note: i consider each half pepper to be two servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"preheat oven to 350 degrees. slice off tops of peppers and clean, removing seeds and ribbing. in small bowl combine tomato soup and water. saute onion and garlic over medium heat for about 4 minutes. add veggie crumbles, corn, crushed red pepper, ketchup, salt and pepper to taste and about 1\/3 of the tomato soup mixture. stir until heated through. stuff each pepper to the top and place in a 8x8 baking dish. pour remaining soup over peppers. cover with foil and bake for 45 minutes. remove foil sprinkle each pepper with pepper jack cheese and bake, uncovered, 10 minutes longer. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside. pour oil in large skillet, stir in eggplant and garlic cook until eggplant is soft, approximately 20 minutes. remove from heat. preheat oven to 350. stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened. stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts. fill softened peppers with filling. place peppers in oiled 9 x 13 pan. pour about 1 cup water into pan. bake in oven covered for about 45 minutes. remove from oven. cover each pepper with marinara sauce. return to oven for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"mix burger, corn, and salsa in a large nonstick skillet on medium-high heat for 5 minutes, stirring frequently. remove from heat. add 1 1\/2 cooked rice and 1\/2 cup cheese and mix well. spoon in burger mixture evenly into the pepper halves. place in 9x13-inch baking dish. pour water into dish; cover with foil. bake at 400°f for 30 minutes. uncover; sprinkle with remaining 1\/2 cup of cheese. continue baking 10 minutes. sometimes i will put in a smaller dish and cover with flavored tomato sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"slice the tops off the green peppers and pull out seeds. place tops on bottom of slow cooker. press refried beans in bottom of green peppers. spoon black beans on top of refried beans. spoon salsa on top of black beans. top each pepper with a slice of cheese. set peppers in bottom of slow cooker on top of the tops (the tops will keep the peppers from burning). cook on low for 6 to 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"cut the peppers in half through the stalk and remove the seeds. evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the brie. place them in a roasting tin with a drizzle of olive oil and bake at 200°c\/400°f for 20-25 mins until the peppers are tender. serve warm with crusty bread and salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"cook rice in 1-1\/2 cups boiling salted water for 35 minutes or until tender. drain if necessary. set aside. cut peppers in half. remove seeds and white membrane. parboil peppers in boiling salted water for 5 minutes. arrange in slightly oiled, shallow 1-1\/2 quart baking dish. heat oil in small skillet. add onion, celery, and sunflower seeds. saute until onion is tender. remove from heat. stir into rice. add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. fill peppers with mixture. sprinkle cheese on top. put about 1\/3 cup hot water in bottom of dish. (i use the water used to parboil the peppers.) bake at 400 f for about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"remove tops and seeds from 6 green peppers. simmer cleaned peppers (upright) for 5 minutes in 1\/2\" salted water. drain and cool slightly before stuffing. (this step will eliminate the slightly bitter taste stuffed peppers often have.). cook rice according to box. sauté onion, soy crumbles, garlic, mushrooms in butter. add meatloaf mix, water, sugar, and pepper. continue to cook over med heat. cover and simmer for about 5 minute. when rice and soy mixture is complete, stir together in large bowl with half can of sauce. stuff peppers with soy and rice mixture. place in shallow, oven-proof dish. pour remaining tomato sauce over and around peppers. bake at 350 degrees 45 to 50 minutes. yield: 4 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"cut off tops of green peppers; remove seeds; cook peppers 5 minutes in boiling salted water; drain and set aside. combine the rice, tomatoes, butter, and onion soup mix. fill peppers with rice mixture; place in a 9-inch square baking dish. pour ½ inch hot water into dish. bake in a preheated 350° oven for 25 minutes. sprinkle cheese over the top; bake 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"cook the rice in boiling salted water for 20 mins or according to pack instructions and drain. preheat the oven to 400°f cut the peppers in half , lengthways and cutting through the stalks. remove the seeds and discard; place them in a roasting tin, cut side up. mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese. season to taste. spoon the mixture into the peppers and scatter over the remaining cheese. bake for 25-30 mins or until the peppers are tender. serve with salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"preheat oven to 400°f. heat oil in pan over medium heat. add celery, onion, poultry seasoning, and garlic. saute 7 minutes, or until soft. season with salt and pepper. stir in chipotle pepper, and saute 2 minutes. add rice, raisins, and broth to pan, and cook 5 minutes more, or until consistency of stuffing, stirring constantly. set aside. divide cheese among pepper halves, then top with rice mixture. place peppers in 9x12 casserole dish. add water until it comes 1\/2 inch up sides of peppers. bake 30 minutes, or until peppers are soft and filling is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"preheat oven to 350 degrees. cut bell peppers in half and remove seeds. in a large skillet, bring 2 cups of water to a boil. add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. remove from pan, drain and set aside to cool. in a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. mix well with a fork. mound into pepper halves. sprinkle with parmesan cheese. place in an ovenproof baking dish and add water to 1\/4 inch depth in dish to prevent burning. bake until heated through, about 20 to 30 minutes. place under broiler briefly to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour the can of soup and 1 can of water into a saucepan. bring this mixture to boil. cut the stems off the peppers and remove the seeds. stuff the hamburger into the pepper until it is full. make meat balls with any left over hamburger. place the meat balls and stuffed peppers into the tomatoe soup. simmer covered until the peppers are tender. serve in a bowl like a soup.","target":"pre-heat oven to 350°f set large pot of water to boil. slice tops off peppers. discard stems and seeds. finely chop the tops. blanch peppers in boiling water for 1 to 2 minutes per side. then rinse in cold water and set to drain. place onion and oil in non stick dutch oven. cook over medium high heat, stirring occasionally till onion is tender and browned. add chopped pepper; stir for about 1 minute more. remove from heat. add tomatoes, corn, olives, raisins, chili powder and sage; stir. stir in corn bread (it will crumble) and 3\/4 cup cheese. spoon filling into peppers. top with remaining 1\/4 cup cheese. place peppers in baking dish; bake 20 to 30 minutes (i always go the full 30) until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage in a skillet; drain. wash each pepper. cut the tops off of each pepper and set aside. remove seeds, rinse, and pat dry. stuff each pepper with sausage. place tops on peppers and secure with toothpicks. saute in hot olive oil on each side until pepper is soft. drain on paper towels.","target":"split and clean out peppers (i wear gloves). mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients except parmesan and saltines and carefully stuff peppers (wear gloves when handleing peppers!). place peppers in lightly greased casserole dish and top with parmesan and crushed crackers. (i just guessed at those amounts, top them as you like with more of less of each). place in oven at 350 and bake 40 minutes or until filling is hot.","target":"split and clean out peppers (i wear gloves). mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees fahrenheit. place a baking sheet on the middle shelf of the oven.(this will prevent the bottom of the peppers from burning.). in a bowl, combine sausage, eggs, garlic salt and romano cheese until well blended. add chopped bread to the stuffing mixture, incorporating until all the bread is used. place peppers on a clean baking sheet and fill with the stuffing mixture. place on top of the heated baking sheet. cook for 30 minutes or until golden brown. serve immediately.","target":"split and clean out peppers (i wear gloves). mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 and deg;f in a medium size bowl add sausage, goat cheese, mozzarella, green onion, basil, black pepper and mix well. to prepare peppers, cut the end where the stem is and remove all the seeds. stuff peppers only to the end of the pepper do not go over. place on a baking sheet lined with parchment paper and bake at 375 for 20 minutes. serve hot. another option is you can cut peppers lengthwise in half if you want smaller appetizers, generously stuffing only half of each pepper.","target":"split and clean out peppers (i wear gloves). mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place all ingredients into a frying pan. bring to a boil until it foams reduce heat and simmer uncovered 30-40 minutes turn chicken a couple of times (looks awful initially but will look like teriyaki when done) sprinkle with toasted sesame seeds if desired and serve over rice.","target":"preheat oven to 350 degrees. in a large mixing bowl combine cake mix, cola, buttermilk, melted butter, cocoa, and vanilla extract. beat on medium speed for 3 minutes. fold marshmallows into batter. grease a 13 x 9 pan. pour batter into pan. bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool in pan on a wire rack for 15 minutes. in the meantime, combine cocoa and butter in a saucepan. cook over low heat until butter melts. stir in cola and stir until blended. bring to a boil, stirring constantly. remove from heat and add confectioners sugar. stir until smooth. fold in pecans if using. spread over cake. let stand 20 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place all ingredients into a frying pan. bring to a boil until it foams reduce heat and simmer uncovered 30-40 minutes turn chicken a couple of times (looks awful initially but will look like teriyaki when done) sprinkle with toasted sesame seeds if desired and serve over rice.","target":"cake directions. mix together flour, sugar, and cocoa. in a saucepan, combine the butter\/margerine. heat to boiling. pour the liquid ingredients and stir. do not beat and do not use mixer. add salt, soda, the buttermilk, marshmallows, eggs, and vanilla. mix well. pour into greased 9 x 13 inch pan. bake at 350 degrees for 30 to 35 minutes. frosting directions. in a saucepan combine the cocoa, butter\/margarine, and the coca cola. heat to boiling and pour over confectioners sugar in a bowl. add the vanilla and the nuts. mix well. spread over cake while cake is still hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"preheat oven to 350° f. in large bowl, beat cottage cheese on high speed with electric mixer for 1-1\/2 minutes. add eggs, sugar, flour, grated orange, orange juice, and orange extract; blend well. pour into pie shell and bake for 50 minutes, or until a knife inserted comes out clean. refrigerate overnight and serve chilled the next morning garnished with orange slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"combine cereal, oats, whole wheat flour, flax seeds, wheat germ, nuts, chocolate chips, dried cranberries, baking soda, salt, and cinnamon) in a large mixing bowl. add remaining ingredients and stir to combine. pour into lightly sprayed 13x9 dish. bake at 350 for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"gather all ingredients, a large casserole dish, a large bowl, a wire whisk, a knife, a can opener, and measuring cups. trim crusts off bread slices. cube velveeta. slice green onions. grease casserole dish. place 6 bread slices in casserole dish. layer mushrooms, green onions, velveeta, and the rest of the bread. beat eggs and milk with wire whisk in large bowl. pour egg mixture over bread. refridgerate at least 1 hour. bake 50 @ 350. knife test for readiness. let stand 10 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"preheat the oven to 350 degrees f. line a baking sheet with parchment paper. using a rolling pin, roll out the pizza dough to a thickness of about 1\/4 inch. transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. sprinkle with 2 tablespoons cinnamon-sugar and bake until golden brown, about 10 to 15 minutes. cool the pizza crust on a wire rack. meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest. spread the cheese mixture over the cooled crust. top with mixed berries and sprinkle with the remaining cinnamon-sugar. slice like a pizza and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"in a medium nonstick frying pan, heat the olive oil. add the onion and saute for 2 to 3 minutes. add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften. add eggs and gently scramble until just cooked. season with salt and pepper and remove from heat. preheat the broiler or toaster oven. divide the egg mixture between the pita halves. top each pita with half the cheese and half the pancetta or bacon. toast in toaster oven or under a broiler until the cheese just begins to melt. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook sausage until done. crumble, and then drain. mix cheese and sausage. sprinkle in pie shell. lightly beat eggs in a bowl. combine remaining ingredients and add to egg mixture. pour in shell. bake at 375 degrees for 40-45 minutes . cool on rack 10 minutes.","target":"cook pasta in boiling water according to package directions. meanwhile, heat a large skillet over medium heat. add olive oil, onion, red pepper and almonds and sauté for about 5 minutes or until onion and red pepper are tender. add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through. add garlic to skillet and cook, stirring, for 1 more minute. add cottage cheese, mix well and heat just until entire dish is hot. drain pasta when ready and mix well with skillet ingredients. garnish with fresh mint and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix cheese with flour. heat beer until steaming. add garlic and dry mustard. add cheese, one handful at a time, stir with a fork until melted. continue adding handfuls of cheese, stirring to melt until all cheese has been added. add worcestershire and pepper. serve with bread cubes, vegetables, and granny smith apple cubes.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, toss together the parmesan cheese and cornstarch. in a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm. add the cream cheese and cook, whisking, until smooth, about 5 minutes. bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth. cook the sauce over low heat for about 5 minutes. serve the fondue warm with whatever you like, such as pretzels, potatoes, bacon, cauliflower, etc.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in pan : brown flour, shallots, and garlic. add: white wine. sour cream. american cheese. worcestershire sauce. simmer until cheese is melted. place in founde pot top with fresh chives. serve with. grape tomatoes. green onions. mushrooms. rustic bread. broccoli. cauliflower. carrots.","target":"mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grill the chicken breast until done. after that is done, melt the mozza cheese on top of the chicken. after it is melted place feta cheese on the melted cheese and place the green peppers on top. serve on a bed of greek style rice. i posted the recipe for greek rice earlier, so you can search for it!","target":"(you can add another can of water for moister rice.). chicken breasts or tenders. in a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and. one can of water. i always add the extra can of water because i like moist rice. arrange the raw chicken on top of the rice mixture\u2026. cover and seal with foil\u2026\u2026. bake at 350 degrees for 2 1\/2 hours and \u201Cdon\u2019t peek!\u201D."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. cut ham into serving size pieces; brown lightly on both sides in skillet. stir flour into fat in skillet and add soup. gradually add milk and heat to boiling; stir constantly. in 2-qt. casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables. pour on soup and milk mixture. cover and bake 1 hour. remove cover and bake 15 minutes more; or until potatoes are tender.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blend soup, milk and pepper together. line a 1 1\/2 quart casserole dish with foil, for easy clean-up. arrange alternate layers of potatoes, onion, soup mixture and cheese. dot top with butter and sprinkle with paprika. cover and bake at 375 f for 1 hour. uncover and bake 15 minutes more.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in 2 well greased casserole dishes, layer potatoes, onions, salt and pepper. in saucepan, melt butter, stir in flour and cook until blended. add chicken broth, cook until boiling and thickend. pour over potatoes. bake uncovered at 350* for 50 minutes.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large skillet, melt 2 tablespoons margarine. cook onion in margarine until tender. stir in broccoli cheese soup, milk, potatoes and pepper to taste. bring to a boil. reduce heat to low. cover; simmer 5 minutes stirring occasionally. sprinkle with cooked crumbled bacon. garnish with parsley, if desired.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. top with half of the cooked cubed ham. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in two shallow well greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper between layers. in saucepan, melt butter over medium heat; stir in flour until well blended. with wire whisk, mix in hot stock; cook, stirring constantly, until boiling and thickened. pour over potatoes and onions; sprinkle with paprika to taste. bake, uncovered, in 350°f oven for about 50 minutes or until potatoes are tender and golden brown. makes about 12 servings. canadian living entertaining cookbook.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease an oblong (preferably glass) cake pan. peel and slice potatoes. heat milk, butter, salt and pepper. thicken with cornstarch if needed. cut cheese into small pieces and add to the milk mixture. stir until cheese is melted. add potatoes. add ham (optional). put potato cheese mixture in greased cake pan. bake at 350°f for 1 hour.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine creamer and water until smooth. in a small saucepan, melt butter. stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. bring to a boil; cook and stir for 1-2 minutes or until thickened. in a greased shallow 2-1\/2 quart baking dish, combine the potatoes and ham. pour sauce over the top. cover and bake at 350 for 15 minutes. uncover, bake 40-50 minutes longer or until potatoes are tender. sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat your oven to 400 degrees. coat a large glass baking dish (the size of a lasagna pan) in butter to prevent the potatoes from sticking. in a bowl, mix the cream of mushroom, cream of chicken soup and milk and whisk to combine. start layering the soup mix, potatoes, onions and cheese ending in cheese (make sure the top layer is double the cheese as the layers of cheese in between). dot the top of the potatoes with butter and cover the pan with foil. bake the potatoes covered for an hour and a half or until somewhat fork tender. take the cover off and cook them for an additional 30 minutes.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine cream cheese, broth and milk in saucepan and heat to a boil, stirring constantly. remove from heat when cream cheese is melted. reserve 1\/4 of bacon. in a large size baking or casserole dish, layer half each of potato's, onions, ham, bacon, and 3\/4 cup cheddar, repeat and top with the sauce, cover with oven safe lid, or foil. bake at 350 degrees for 1-1\/2 -2 hours or until potato's are fork tender. remove cover, top with remaining cheddar cheese and remaining bacon and bake an additional 10-15 minutes until cheese is melted and browned to perfection.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. spray a 9x13\" glass or ceramic baking dish with nonstick cooking spray. in a large pot, melt the margarine over medium-high heat. add the flour, stirring constantly. add the onions, mayonnaise, salt and chicken stock. stir until smooth. cook until sauce thickens. with a ladle, place a layer of the sauce into the bottom of the prepared pan. spread a layer of overlapping potatoes. layer sauce. layer potatoes. layer sauce. sprinkle top with pepper and paprika. bake uncovered for 1 1\/2 hours or until golden.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. melt butter in large pot (i use 8qt. size) over low heat. blend in flour, salt, pepper. cook until browned, stirring constantly. add milk slowly, stirring constantly, 1 minute. cook until thick and bubbling, stirring constantly. remove from heat. fold in ham, onion, green pepper, potatoes and cheese. pour into buttered 13x9x2 casserole dish. place on foil covered tray to prevent spills. bake for 30 minutes covered with foil. uncover and bake for 1 hour or until browned and bubbling. remove from heat and let stand for 10 minutes before serving.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly coat the inside of a 4 1\/2 or 5-quart slow cooker with cooking spray. in a bowl, combine cheese, soup, sour cream, and broth; set aside. in the prepared cooker, layer half of the potatoes and half of the onion. top with half of the soup mixture, spreading evenly. repeat layers. cover and cook on low for 6-8 hours or on high for 3-4 hours.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large sauce pan sauté onion in butter until tender. stir in flour, salt, and pepper gradually add milk and bring to a boil. cook and stir for two minutes or until sauce thickens. place half of the potatoes and ham in a greased 3 quart baking dish \u2013 pour half of the sauce over potatoes and repeat layers. bake uncovered at 350 for 60 to 70 minutes or until potatoes are tender and top is lightly brown.","target":"in a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. grease a 13\"x9\"x2\" oven proof dish. put 1\/3 of the potatoes, 1\/3 of the onions, 1\/3 melted butter, 1\/3 flour and a 1\/3 of the soup mixture in the greased dish (take a minute to arrange them evenly). repeat with two more layers, ending with the soup mixture. bake uncovered at 350 degrees fahrenheit for 1 and 1\/2 hours or until potatoes are done and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat vegetable stock in pan, add half the curry paste and half of the bananas. toss until coated and remove from the pan, pour over the lime juice. add remaining curry paste and onions into the pan. cook until onions are soft. add the chicken and cook until golden brown. stir in the vegetables, water and stock powder. add coconut cream and simmer until just thickened. add banana mixture. mix through the remaining bananas and allow to heat through. sprinkle with the basil and serve with rice.","target":"cream the butter and sugar with a wooden spoon until light and creamy. add the eggs gradually to the creamed mixture, beating the mixture with each addition until all the egg is added. note: add the egg a little at a time and mix well to prevent it from curdling. fold in the flour with a metal spoon until the cake mixture is of a dropping consistency. add the vanilla essence, lemon juice, cinnamon powder and mashed banana. mix well. pour the cake mixture into a greased loaf tin. bake in the middle shelf of a preheated oven at 180 degree celsius\/ gas reg. 5 for 25-30 minutes . note: to save time, use an electric hand whisk for creaming the cake mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place french fried onions and flour into plastic bag. lightly crush with hands or with rolling pin. transfer to pie plate or waxed paper. dip pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. place pork chops on baking sheet. bake at 400°f for 20 minute or until no longer pink in center.","target":"heat oven to 450f degrees and lightly grease a 13\"x9\" ovenproof dish. arrange potatoes, overlapping slightly and brush with butter (margarine). sprinkle potatoes with garlic, salt, pepper and thyme. in a bowl whisk together the eggs and milk; mix well. mix bread crumbs and italian seasoning. dip onion rings into the milk and then in the crumbs. pat the crumbs onto the onion rings so they fully cover and adhere to the rings. arrange onion rings in a single layer on top of the potatoes. bake the casserole, turning the onion rings once during baking for about 30-35 minutes, or until the potatoes are cooked and the onion rings are crisp and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: recipe can be halved. combine ingredients in large saucepan. bring to a boil; reduce heat and simmer about 10 minutes or until potatoes are tender. drain, reserving broth. add garlic powder, if you want, and then mash potatoes with as much broth as you like until you attain desired consistency.","target":"boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes until tender and drain well. combine potatoes and broth in a bowl and mash to desired consistency. season with salt and pepper if desired. tip: for a 'buttery' look without the butter, add a few granules of chicken bouillon- thanks susiequsie! you could also add some butter flavored granules like butter buds or molly mcbutter).","target":"boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: peel and cube potaoes. chop the onions. a microwave add a little water, cover and cook until the potatoes are soft. or. in a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water. with a minimum of olive oil sauté the onions until soft. while the potatoes are hot, add the onion including the oil to the potatoes. add the yougert use a riser or food processor to mash the potatoes. add more yougert or low fat milk if required.","target":"boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine potatoes and carrots in a large pot and fill with cold water. bring to a boil and cook 5 minutes. add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes. drain and keep 1 cup of the cooking liquid. mash the potatoes and carrots with a hand masher. combine chicken broth and butter in a small pan; heat over medium heat until the butter melts. slowly stir broth mixture into the mashed potatoes and carrots. if nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. server while hot.","target":"boil potatoes until tender about 15 minutes. meanwhile in another saucepan combine leeks and the milk. bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. drain potatoes and return them to the pot, mash until smooth. stir in oil and warm leeks with the milk. season to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"preheat oven to 350 degrees f. filling: place all filling ingredients into a medium saucepan. cook over med. heat 10-15 minutes, stirring occasionally. set aside. crust: combine cornmeal, flour, baking powder, sugar and salt in a small bowl. add remaining ingredients. mix until batter is blended. spoon filling into a 9 in. round cake dish. spoon batter over filling. sprinkle top with a bit of paprika. bake for 35-40 minutes. let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly. cover and lower the heat and continue cooking for 10 minutes, stirring often. put the next 9 ingredients into a medium to large saucepan. simmer for 15-20 minutes, until vegetables are cooked and onions are glassy. spread the cornmeal mixture into the bottom of a 9x13 ungreased pan. spoon vegetable mixture over the cornmeal. bake in a 350f oven for 25 minutes. sprinkle cheese on top and cook for 5 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"grease a 2 quart baking dish. preheat oven to 400 degrees. in a medium skillet, heat oil, and saute the bell pepper, onion,and garlic, over a med-low heat, until tender. add the drained and slightly mashed, kidney and pinto beans. stir in the v-8, the diced green chiles,the chili powder, and the cumin. heat through, about 3 minutes. spoon the bean mixture into the prepared baking dish. prepare the corn muffin mix as per package directions, stirring in the cheese and the cilantro (*or parsley). pour the cornbread mixture evenly over the top of the bean mixture. bake, uncovered, at 400 degrees for 25 minutes or until golden brown on top. if desired, garnish or serve with salsa and\/or sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"in a large bowl, place everything except the milk, eggs, and cornmeal; boil for 20 minutes, stirring often to prevent sticking. add the milk, eggs, and cornmeal; mix well. pour into a large casserole dish. bake at 325 degrees for 1\/2 hour. serve with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"preheat oven to 350. slice off the top of each pepper and clean out the seeds. combine tomatoes, black beans, corn, onion, salsa, 3\/4 c of the cheese, cornmeal, cilantro, cumin and water. mix well. spoon veggie mixture into the peppers. sprinkle the remaining cheese on top of each pepper. place peppers in an 8x8\" baking pan and fill with 1\/2\" of water. bake 50 minutes, or until peppers are tender and the filling is heated through. let stand 5 minutes before serving warm, garnished with green onions and cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks in large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. add spices to taste. i use a lot because i like it spicy. you can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. add all ingredients in baking dish, 350 degrees for 30-45 minutes. serve topped with pepper cheese shredded.","target":"preheat oven to 400°f. spray a 2 quart casserole with non-stick. cook sweet pepper, onion and garlic in oil until tender. add beans, spicy v-8 juice, chili powder and cumin. stir. bring to a simmer. pour into prepared casserole. combine muffin mix, milk and egg just until combined. gently fold in cheese and cilantro. pour over bean mixture. spread to completely cover beans. make sure batter touches the side of the dish all around. bake, uncovered 20 - 25 minutes or until top is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1-tablespoon oil in a medium skillet over medium heat; add chicken. cook, stirring, until chicken is cooked through, about 5 minutes. remove from skillet drain on paper towels. heat remaining oil in same skillet. begin heating water for pasta. add carrot to skillet; cook, stirring for 4 minutes. add broccoli and garlic to skillet; cook, stirring, for two minutes longer. cook pasta according to package directions. while pasta is cooking, add chicken broth, basil to skillet. stir to combine. return chicken to skillet. add parmesan to skillet and reduce heat and simmer for 4 minutes. drain pasta. place in a large serving bowl. top with vegetable mixture.","target":"preheat oven to 350*f. arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes. in a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste. blend in water to achieve desired consistency. meanwhile, cook pasta according to package directions; drain and keep warm. the sauce can be refrigerated in a tightly covered container or frozen before serving, if desired. serve pasta with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1-tablespoon oil in a medium skillet over medium heat; add chicken. cook, stirring, until chicken is cooked through, about 5 minutes. remove from skillet drain on paper towels. heat remaining oil in same skillet. begin heating water for pasta. add carrot to skillet; cook, stirring for 4 minutes. add broccoli and garlic to skillet; cook, stirring, for two minutes longer. cook pasta according to package directions. while pasta is cooking, add chicken broth, basil to skillet. stir to combine. return chicken to skillet. add parmesan to skillet and reduce heat and simmer for 4 minutes. drain pasta. place in a large serving bowl. top with vegetable mixture.","target":"toast pine nuts slowly in a skillet, watching carefully not to burn. remove from skillet when nuts are tan in color. cook pasta in boiling water until al dente, drain. combine heavy cream, clarified butter, 2 1\/3 tablespoons butter, nutmeg, salt and pepper in a saucepan; heat thoroughly. add pasta to the heated sauce. let sauce reduce to a creamy consistency. top with nuts and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1-tablespoon oil in a medium skillet over medium heat; add chicken. cook, stirring, until chicken is cooked through, about 5 minutes. remove from skillet drain on paper towels. heat remaining oil in same skillet. begin heating water for pasta. add carrot to skillet; cook, stirring for 4 minutes. add broccoli and garlic to skillet; cook, stirring, for two minutes longer. cook pasta according to package directions. while pasta is cooking, add chicken broth, basil to skillet. stir to combine. return chicken to skillet. add parmesan to skillet and reduce heat and simmer for 4 minutes. drain pasta. place in a large serving bowl. top with vegetable mixture.","target":"in large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard. add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. add everything else (thru parsley) except for the pasta and cheese; bring to boil. reduce heat and simmer for 15-20 minutes. meanwhile, boil pasta (salted water until al dente.) drain pasta and add to sauce mixture, tossing until thoroughly mixed. generously sprinkle with grated romano or parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"mix crackers and 1\/2 c. butter. press into 9 inch pie pan to make a crust. saute onions with 1\/2 c. butter until soft; pour into cracker crust. sprinkle cheese over top. mix scalded milk with eggs, salt and pepper. pour egg mixture over top. bake at 350 degrees for half an hour or until custard sets."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"preheat oven to 350^f. butter a 13x9x2 inch glass baking dish. cut each biscuit into 8 pieces and place in buttered dish. add sauce, green onions pepproni and green pepper. combine well. bake 35 minutes until top is set and almost firm to the touch. evenly sprinkle mozzarella over biscuit mixture. continue baking until cheese melts, about 5 minutes longer. let stand 10 minutes. cut into squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"make crust by crushing the crackers and adding 1\/2 cup of the butter, melted. press into the bottom of an 8x8-inch baking pan. sauté the onions in the last 1\/4 cup of the butter until the onions are soft and golden. pour the onions over the crust. sprinkle the grated cheese over the onions. add the beaten eggs to the scalded milk. with the salt and pepper. pour over all. heat oven to 350 degrees. bake for 30 minutes or until the custard is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"in a bowl, combine the biscuit mix, sage and salt. add enough milk until mixture holds together. press into the bottom and sides of a 9 inch pie plate; set aside. in a large skillet, sauté onions in oil until tender. sprinkle with salt. spoon into crust. in a bowl, beat egg and cream; pour over onions. bake, uncovered, at 375 for 15 minutes. reduce heat to 325 and bake 25-30 minutes longer or until a knife inserted near the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"preheat oven to 450. mix sugar and flour. add cream and milk. add beaten eggs. pour into shells. sprinkle with cinnamon if desired. bake at 450 until browned. turn oven to 250 till finished. test with knife for doneness. just guessing on the cook time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"heat oven to 425 degrees. place pizza shell on baking sheet. sprinkle on the cheese. layer onions on pizza. drizzle with olive oil. top with sun-dried tomatoes and peppers. sprinkle with herbs, salt and pepper. bake until onions just begin to brown, about 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat onions in oil on low heat for about 30 minutes. in another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425f degrees until the cheese in melted.","target":"preheat oven to 425. heat oil in a large skillet. add garlic, onion, leek and garlic. cook, stirring often, until softened, 2-3 minutes. stir in scallions. remove from heat and season with salt and pepper. spread tomato paste over pizza shell. arrange onion mixture over pizza and top with mozzarella cheese. bake 10-12 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"preheat the oven to 400f, 200c, gas mark 6. shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice. crumble the tofu in a large mixing bowl then mix in all the other ingredients. place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350f, 180c, gas mark 4 and bake for a further 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"combine ham loaf, saltines, eggs, milk and pineapple in a medium mixing bowl. form into 1 1\/2\" balls. place in a baking dish in a single layer. prepare sauce by mixing water, vinegar, brown sugar and dry mustard in a mixing bowl. pour sauce over hamballs. bake, uncovered, for 1 hour at 350°f turn balls after 45 minutes. if desired, sauce may be thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large wok over medium high heat and brown ribs-around 10 minutes. add the soy sauce and continue browning. add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes. add brown sugar and simmer 10 minutes more. you might need a bit more vinegar at this point. you want the sauce thick but fluid. add the peppers and onions and cook for 5 minutes. add the ketchup and stir. taste and adjust the vinegar\/brown sugar ratio. if needed add cornstarch to thicken.","target":"shred the cabbage and stir fry for 2 min with oil and butter then sprinkle with salt and simmer gently for 5 to 6 minute. mix sauce ingredients and bring to boil and simmer for 4 to 5 minute. transfer cabbage to serving dish and pour sauce over the cabbage and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown together the ground beef, onion and jalapeno pepper; drain well. in a bowl mix together the cornbread ingredients. lightly spray a 13 x9 in baking dish with pam. pour 1\/2 of the cornbread mixture into prepared dish. top with the meat mixture then sprinkle on the cheese to cover. pour the remaining cornbread mixture on top. bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400. make sure eggs, buttermilk, and cheese are at room temperature. it helps to assemble all the ingredients before starting. chop up the jalapenos and onion. crumble the bacon into little pieces. mix the dry ingredients in a large bowl. in another bowl, whisk the buttermilk, eggs, and oil. pour mixture into the dry ingredients' bowl with a few large spoon strokes. just barely mix; do not beat. fold in onion, garlic powder, jalapenos, pimento, bacon, corn, and cheese. bake in 400 degree oven for 30 minutes. it fills a 8 x 8 pan very thickly. because this is a very moist cornbread, you may want to cook it a while longer to suit your tastes.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown pork and onion. after browned, pour off excess fat. add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar. turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally. add chili powder according to your taste. next, stir in cheese into meat mixture and place into a greasted 2 quart casserole. cornmeal: preheat oven to 425 degrees. combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl stir into dry mixture milk, beaten egg and melted shortening. drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal. bake for 15 minutes.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425 f degrees. grease\"9x13\" baking dish. in large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; stir till blended. layer: mixture- 1\/2. meat- 1\/2. onion- 1\/2. diced green chiles- 1\/2. cheese- 1 cup. remaining mixture- 1\/2. remaining meat- 1\/2. remaining onion- 1\/2. remaining diced green chiles- 1\/2. cheese- 1 cup. bake@ 425 f degrees for 30 minutes till golden brown.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. heat oil in large skillet. add beef, onion, peppers. cook, stirring with a fork to break up meat, until meat is browned, set side. combine corn meal, corn, milk, eggs, salt, soda and drippings in a large bowl; mix until well blended. pour ½ of the batter into into a lightly greased heavy skillet or baking pan. spoon meat mixture evenly over batter. then put the other ½ batter on top of the meat an then sprinkle the top with the cheese an put in the oven. bake for 40-45 min, or until done. presented by. shirley j hedrick.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease a large black iron skillet and place in a 350 degree oven for at least 15 minutes. saute onion with ground beef and jalapeno pepper. set aside. in a large bowl, mix corn meal, baking soda, salt, oil, milk, eggs, and corn. pour half of corn meal mixture into heated skillet. layer beef mixture and cheddar cheese. then pour remaining corn meal mixture on top. bake 45 minutes at 350 degrees.","target":"mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. put the oil in a skillet and heat over medium heat until hot. pour over cornmeal mixture in bowl. stir fast to melt cheese. pour mixture into hot skillet and top with remaining cheese. bake at 350°f for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into nugget sized chunks. mix together corn flakes, sesame seeds and seasonings. flour chicken chunks. egg-wash chicken chunks. coat chicken in corn flake mixture. set aside in fridge for at least 1\/2 hour. preheat oven to 200°c. lightly spray a biscuit\/pizza tray with cooking spray. lay out chicken in a single layer and lightly spray with oil. bake at 200°c for about 10-15 minutes until cooked through.","target":"preheat oil to 400 degrees. mix the dry ingredients. toss in the shucked corn. using a fork, stir in the egg. a little bit at a time, mix in the liquid until the dough forms a ball. let sit for 10 min, then check to see if it needs a bit more liquid. you are aiming for a very stiff, but not at all dry, dough. shape into balls, and drop a few at a time into the oil. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: skin chicken and cut into pieces. mix egg, water, salt, sesame seeds and flour. dip chicken into batter and drain. heat oil to 375° over medium heat. add nuggets a few at a time and fry for 3- 5 minutes or until golden. serve with your favorite sauce.","target":"preheat oil to 400 degrees. mix the dry ingredients. toss in the shucked corn. using a fork, stir in the egg. a little bit at a time, mix in the liquid until the dough forms a ball. let sit for 10 min, then check to see if it needs a bit more liquid. you are aiming for a very stiff, but not at all dry, dough. shape into balls, and drop a few at a time into the oil. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into 1-inch pieces. heat 3 inches oil in large heavy saucepan over medium-high heat until oil reaches 375°; adjust heat to maintain temperature. meanwhile, beat egg and water in large bowl until well mixed. add flour, salt and pepper stirring to form smooth batter. dip chicken pieces into batter, draining off excess. fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown. drain on paper towels. serve with sauce of your choice.","target":"preheat oil to 400 degrees. mix the dry ingredients. toss in the shucked corn. using a fork, stir in the egg. a little bit at a time, mix in the liquid until the dough forms a ball. let sit for 10 min, then check to see if it needs a bit more liquid. you are aiming for a very stiff, but not at all dry, dough. shape into balls, and drop a few at a time into the oil. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. spray a large baking sheet w\/pam. combine dry ingredients in a bowl or plastic bag. dip chicken into beaten egg, then into dry ingredients and place on baking sheet. drizzle with melted butter and bake for about 20 minutes or until done, turning about 1\/2 way thru.","target":"preheat oil to 400 degrees. mix the dry ingredients. toss in the shucked corn. using a fork, stir in the egg. a little bit at a time, mix in the liquid until the dough forms a ball. let sit for 10 min, then check to see if it needs a bit more liquid. you are aiming for a very stiff, but not at all dry, dough. shape into balls, and drop a few at a time into the oil. fry until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"set 4 qt saucepan over medium heat, add butter, onion, pepper, cloves, bay leaves,. and garlic. sautee until aromatic, about 4 minutes. blend in the flour and stir about 3 minutes. gradually add the milk and stir until it boils lightly (may need to increase to med-high heat). once boils, lower heat and simmer uncovered about 8 minutes, or until sauce is thick enough to coat a spoon and has no raw flour taste. pour through a fine strainer, stirring and pressing to extract all the flavors. stir in the cream, salt (add to taste, may not need the entire tsp) and finally the thyme. use immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"melt butter in a large heavy-bottomed saucepan over medium-high heat. add in fresh garlic (if using) saute for 2 minutes. add in flour and nutmeg; stir for 2 minutes. slowly add in half and half cream; bring to a boil over medium heat stirring constantly. reduce the heat to low and simmer for 5 minutes or until thickened and bubbly. mix in the parmesan cheese (if using). season with salt and lots of black pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"in frying pan or large saucepan, melt butter over medium heat. stir in flour, cook and stir constantly over lower heat for 2-3 minutes. do not brown. slowly whisk in 3 cups of milk. cook and stir over medium heat til thick and low-boiling. low-boil, stirring, for 3-5 minutes. in small bowl, mix egg yolks. add, stirring, 2 tbl. cooked sauce, one tbl. at a time, into beaten yolks. add a bit more sauce, stirring, then slowly whisk into skillet of sauce. whisk in salt and pepper, remove from heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"in a 2 quart saucepan, melt the butter over medium heat. add the flour and whisk until smooth, about 2 minutes. gradually add the warm milk, whisking constantly to prevent any lumps from forming. simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes. do not allow the bechamel sauce to boil. remove from the heat and stir in 1\/2 teaspoon salt and a pinch each of white pepper and nutmeg. season the sauce with more salt, pepper and nutmeg to taste. the sauce can be made up to 3 days ahead. cool, then cover and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"in a small saucepan, begin to melt the butter. once the butter has melted add in the flour to creat a rue base for the sauce. add the cup of milk and begin to whisk to mix in the rue. add in salt, pepper and ground cinnamon to taste. add in the shredded cheese blend. (store bought blend works just as well as freshly shredded cheese). turn heat on simmer and let sit until thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"mix cream, corn syrup and vanilla in a measuring cup. in a large saucier or sauce pan, melt butter over medium-high heat and add brown sugar. boil a few minutes until very frothy and just starting to darken. remove from heat, add cream mixture and whisk until smooth. should make about 4 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"whisk brown sugar and butter in a heavy-bottomed saucepan over medium heat until it melts. whisk in heavy cream. stir constantly until sugar dissolves and sauce is smooth, about 3 minutes. remove from the heat and cool. sauce can be stored in the refrigerator until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan melt the butter. stir in the flour and salt. add the chicken broth all at once. cook and stir until the mixture is bubbly. combine the egg yolks and lemon juice. stir about half of the hot mixture into the egg yolk mixture. return to the remaining hot mixture in the saucepan. cook and stir sauce 2 minutes more. makes 1 1\/2 cups of sauce.","target":"make an onion clouté by slitting the onion half way through; tuck the bay leaf inside the slit, then stud the onion with cloves. pour milk into a saucepan and add the onion clouté; warm over low heat. in a separate pan, melt the butter (do not overcook); remove from heat and stir in the flour until it forms a ball and pulls away from the side of the pan (add more flour, if necessary). add half of the warm milk to the roux, whisking briskly to dissolve. return milk, with roux, to the saucepan. cook over low heat for about 20 minutes or until thickened. season with salt, pepper, and nutmeg. if the sauce is lumpy, push it through a mesh strainer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside. combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. turn the heating element off, but leave the rice on the hot eye. remove and discard the bay leaf. add the sour cream and mushrooms to the rice mixture; stir well. check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream\/rice mix. transfer rice to a serving dish; sprinkle with the almonds and parsley. serve immediately.","target":"in a large bowl sift together flour and salt. cut in the butter until mixture resembles cornmeal. in a small bowl mix the egg and sour cream together. add this to the flour mixture and work it in quickly until dough forms a ball. divide in half, wrap in plastic and chill for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 450 degrees. place imitation hamburger and imitation sausage in a food processor and process until finely ground. remove \"meat\" to a bowl and combine with remaining ingredients. form into 16 \"meatballs\" and place onto oiled cookie sheet. spray or brush with cooking oil and place in oven. bake until lightly browned approximately 20-30 minutes.","target":"mix first five ingredients together in order. refrigerate for 30 minutes. form into 1-1\/4 inch balls and place on baking sheet sprayed with pam. bake in 400 degree oven until brown, about 20 minutes. (may be frozen now.) place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth. meatballs should be within 1\/2 inch of being covered with liquid. bake, covered, at 350 degrees for 1 hour (1-1\/2 hrs if meatballs are frozen). or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1\/2 if frozen)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter and oil until foaming in a large, heavy-based saucepan. add ginger, vegetables, curry powder and spices. stir-fry for 2-5 minutes . then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. stir with a wooden spoon from time to time. sprinkle with cornflour and stir in. gradually add chicken stock, then milk, stirring constantly. continue cooking, stirring, until soup thickens slightly and comes to the boil. remove from stove and cool for 10-15 minutes . process, blend or purée until smooth. return to saucepan and reheat over low heat. season to taste. stir in cream and serve in piping hot soup bowls. i serve this with nice crusty rolls.","target":"preheat oven to 350°; grease 12 muffin cup pan. in a bowl, combine the dry ingredients. in another bowl, beat the egg, pumpkin, milk, and oil with an electric mixer until well combined. add the flour mixture to the pumpkin mixture, mixing until nearly combined; fold in the candied ginger, but do not overmix. spoon batter into prepared pan; sprinkle each muffin with a few pumpkin seeds. bake for 20 minutes; remove pan from oven, cool for 5 minutes. then remove muffins from pan and cool on a rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place leek, carrot, celery and olive oil in stockpot over medium heat. cook until softened, but not browned, about 8-10 minutes. add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!). loosely cover and simmer for 45 minutes until peppers and potato slices are tender. using a food processor or food mill, blend until smooth. return to pot over low heat, add tabasco and season with salt and pepper. ladle into bowls and either grate or shave parmesan over soup.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes). bring stock to a boil. add peppers, potatoes, salt, chipotle and boiling stock. simmer for 20 minutes or until potatoes are soft. puree in food processor or use an immersion blender. serve in bowls with a sprinkle of parmesan and olive oil. for a lower fat version use no fat parmesan cheese or omit. do not use olive oil. for vegetarian do not use chicken broth. use vegetable broth. for vegan omit cheese also or use a vegan sub.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan over medium heat. place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes. pour in the broth, stirring well. reduce heat to low and simmer for 30 minutes. puree using a hand held immersion blender, or transfer to a blender and puree until smooth. pour the soup through a strainer and return the liquid to the saucepan over medium low heat. stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: halve peppers; remove and discard tops and seeds. broil peppers 4 inches from the heat until skin blisters, about 4 minutes. immediately place peppers in a bowl, cover and let stand for 15-20 minutes. meanwhile, in a large saucepan, saute onion and leeks in butter until tender. add the potatoes, broth, salt and pepper. bring to a boil, reduce heat; cover and simmer for 30 minutes or until potatoes are tender. peel off and discard charred skin from peppers. finely chop peppers; add to potato mixture. cool slightly. in a blender, cover and process soup in batches until smooth. return to the pan; heat through (do not boil). serve with parmesan cheese if desired.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: roast the red peppers in a foil-lined pan at 450°f cook until brown and puffy on all sides, turning once or twice. allow the peppers to cool for about 10 minutes. peel and remove the stems and seeds. heat the butter in a pan over medium-high heat. add the onion and garlic and sauté until softened, about 5 minutes. add the red peppers, broth, and onion mixture to a blender and puree until smooth. pour the red pepper mixture into a saucepan over low heat and add half and half or milk and black pepper. heat until warm.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown and drain ground beef in large pot. add butter and melt over med heat. add flour, cook and stir for a minute or two. add 4 cups of water. stir constantly until mixture thickens. add remaining water and the rest of the ingredients. cook over med-low heat for 3 hours without a lid. stir occasionally. if the soup is sticking to the bottom of the pot, lower the temperature and stir more frequently.","target":"roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375. lightly spray 9\" baking dish. arrange potato slices in dish. combine broth and 1 1\/2 tsp ginger in small bowl;pour over potatoes. bake 1 hr. ,until tender. in a small bowl combine remaining ginger,sugar and cinnamon;sprinkle over potatoes and bake 20-30 minutes till brown and glazed.","target":"slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes until tender. drain. return the pot (but not the potatoes) to the stovetop over medium heat. add butter and banana to the pot. cook for 5 minutes and add the juice of the orange to the pot; reserve the zest. allow the juice to cook out, 1 minute. add potatoes to the pot and the broth and sugar. mash potatoes, banana, broth and sugar together until well combined. season with nutmeg, salt, pepper and orange zest.","target":"slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 250f degrees and brush goat with the half of the oil and season with cumin, coriander and pepper. cook for 4 hours at 250f degrees. cook sweet potatoes on medium high for until tender. drain and add margarine and milk and mash. season with salt and pepper. heat half the oil in a frying pan over medium heat and add onion, zucchini and squash and saute 5-7 minutes. add tomato, increase the heat to high and cook for 3 minutes , the tomatoes should start to collapse. stand for 5 minutes and serve with sweet potato and onion mixture.","target":"slice peeled sweet potatoes into rounds. place in a saucepan with a little boiling water to just cover. simmer until tender about 30 minutes. remove and drain. place slices in an oven-proof dish. add bits of butter, sugar, grated orange peel and juice. sprinkle with nutmeg and add cinnamon sticks. bake at 200°c for a further 20 minutes. excellent served with roast chicken or a wintry pot roast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine 1 tbs of soya sauce with cumin in a cup. pour over chicken and refrigerate, covered for 20 minutes basting occasionally. spray a large frying pan with cooking oil. add garlic and ginger and sauté for 1 minute. add capsicum, cook for 2-3 minutes over high heat. add rice, peas and onions to pan. stir over high heat for 3 minutes, then keep warm. cook chicken under grill for 5-7 minutes each side. cook eggs in a small pan stirring until set. add the egg, coriander, fish and soy sauces to the rice and combine. serve rice with sliced chicken and salad\/veggies.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pound together shallots, garlic and chillies. heat oil and fry pounded ingredients until lightly brown, add stock and continue frying for a while. add rice and stir-fry for 2 minutes on medium flame. add soya sauce, salt, sugar, eggs and fried anchovies and stir-fry for another 2 to 3 minutes. served hot with slice tomato and cucumber.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in large skillet. saute mushrooms for 2 minutes. add bean sprouts, rice, pork, and onion. cook and stir for 6 minutes. push rice to the side of the skillet. add the 1 t oil; add eggs; cook and stir until eggs are thickened. stir eggs and rice together. stir in soy sauce and pepper.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the beaten eggs,to make an omelette and leave it to cool. saute the garlic till light brown. add in the prawns and chicken cubes. fry till it is cooked. than add in the mix vege, mix everything together. add salt and a dash of maggi seasoning. after that add in the cooked rice and pepper mix it all evenly. and than serve on plate. cut the omelette into thin strips and decorate on top of the rice. and top it up with fried shallots.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in skillet or wok; add scallions, celery, meat, stirring until vegetables are barely tender, and still crisp. add rice and sprouts. heat quickly, stirring constantly. beat egg and honey with soy sauce and ginger; pour over rice mixture. cook, stirring, for 2-3 minutes.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. place all ingredients except (eggs\/meat\/honey garlic sauce) in a large roast pan and stir. cover with lid and bake for 1 hour. scramble eggs while rice is cooking and cube meat. add both to cooked rice. pour honey garlic sauce over and stir to mix. bon appetit!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blend eggs and water; set aside. heat oil in a hot wok or large skillet over medium heat. add green onions; stir fry for 30 seconds. add egg mixture; scramble. stir in rice, gently separating grains. add shrimp and lite soy sauce; cook stirring, until throughly heated. makes 6 servings.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp. add onion and stir fry for 1 minute. add egg and scramble until egg forms small flakes. stir in rice and garlic, continue to stir fry until heated through. gently separate grains of rice with fork so mixture is fluffy. add soy sauce and stir until mixture is well blended.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a little of the oil in a wok or large skillet. tip in the beaten egg and stir with a chopstick until set. remove from pan and set aside. heat the remaining oil in the pan and stir-fry the chicken, garlic, ginger and pepper over a high heat for 5 minutes. stir in the pepperoni, peas, onions, rice and eggs and continue to cook, stirring, for a further 3-4 minutes until piping hot, season with the soy sauce and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 2 t oil. beat eggs with 1\/2 tsp salt and scramble in oil until firm, breaking into small pieces. remove and reserve. heat remaining oil. add scallions and shrimp and remaining salt. cook until shrimp turns pinkish. break up lumps of cold cooked rice. add to shrimp. stir until rice is heated and the grains of rice are separated. make a hole in the center of the rice. add all the rest of the ingredients except soy sauce. stir until thoroughly heated and mixed. sprinkle soy sauce over rice and mix evenly through. salt and pepper to taste. garnish with additional chopped scallions if desired.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp tabasco. mix well; stir in crawfish and set aside. in another bowl beat eggs with 1\/4 tsp salt, remaining sesame oil, and tabasco. heat wok or large skillet until hot. add 1 tbsp oil and crawfish mixture. stir-fry 3-4 minutes or until crawfish are done. remove from wok and set aside. add another tbsp oil to wok; add onion. stir-fry 1-2 minutes and remove. heat remaining 1 tbsp oil in wok; add egg mixture. stir-fry 1 minute or until done. add cold rice and stir-fry 3-4 minutes. add everything to wok and cook 2 minutes longer.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat eggs with ¼ tsp salt. heat 2 tbls peanut oil in large skillet over medium heat 1 minute. pour in beaten eggs. stir continuously until eggs are cooked dry and separated into small pieces. remove eggs and set aside. heat 3 tbls peanut oil over medium heat 1 minute. add green onions and rice. stir-fry 5 minutes. add chicken broth, remaining salt and soy sauce. stir to mix well. stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat wok and oil. when oil is hot, put in the garlic and onions. stir fry until the garlic is slightly browned. add in the ground beef or chicken slices. when the meat is 80% cooked, add in the mixed peas or vegetables. stirfry until the meat is cooked. add in the rice, oyster sauce, soy sauce and ground tumeric. mix all together. stir fry for another 2 minutes. serve with your favourite chili sauce.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut chicken into 1\/2-inch cubes. in wok or shallow dutch oven, heat oil over high heat; stir-fry chicken, onion and carrots until are tender and chicken is no longer pink inside, about 8 minutes. add peas, ginger and garlic, stir-fry over medium heat for 2 minutes. add rice, stock, green onions, seasame oil, salt and chili paste; stir-fry until hot, about 5 minutes. stir in sprouts. variations: pork fried rice: replace chicken with 1lb pork loin, trimmed and cut in 1\/2-inch chunks, or pork stir-fry strips shrimp fried rice: replace chicken with 12oz frozen cooked small shrimp.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place rice in a large bowl and break up any lumps. beat eggs in seperate bowl with salt and pepper. pour oil in wok and heat med-high, when the oil is hot, but not smoking, add the scallions; they should sizzle. stir for about 15-30 seconds. stir beaten eggs into wok and scramble with a rubber spatula until the eggs are dry and seperate. add the rice to the wok and mix thoroughly. pour soy sauce evenly over the mixture. add peas, carrots chicken and bean sprouts. stir constantly till all the ingredients are mixed well and heated through. i tend to add more soy sauce for a darker color and more defined taste. if you cannot find thick soy sauce, dark soy sauce will do, but you will need to add a lot more. enjoy, my family loves this recipie.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put a tsp of oil in a vessel. fry the onion till transparent. add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired. cook for a few minutes until they begin to turn brown. transfer to another vessel. now, fry the chicken and prawns. pour a little oil in the vessel. add chopped garlic. when it turns brown, remove it and keep aside. once the oil is flavoured with garlic, put the rice in the same vessel of oil. fry it for 5 minutes. add all the vegetables, chicken and prawns. cook the rice in the chicken stock. when the rice is cooked, add all the sauces. increase heat and fry for 5 minutes. stir and serve hot. hmm, dig in, what are you waiting for, eh?","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: marinate beef for 20 minutes in 1 tsp soy, 1 tsp sesame oil, and a pinch of red pepper flakes boil rice in salted water for 10 minutes. drain heat a large nonstick wok or pan on high. brown beef and remove, pouring any juices over the cubes add 1 tsp soy and watercress to wok, when watercress is wilted, remove reduce heat to medium add a few drops of sesame oil and the egg. cook egg. remove and dice large raise heat to med-high add peanut oil, scallions, and pinch red pepper flakes. cook for 1 minute add rice and garlic, stirring constantly for 3 minutes add 2 tsp soy, the beef, watercress, and egg, stirring for 1-2 minutes drizzle with remaining sesame oil and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the soy sauce and broth together in a small bowl. heat oil in a deep skillet or wok until hot but not smoking. add garlic and stir fry for 15 seconds or so. add fresh mushrooms and cook 1 to 2 minutes, until slightly softened. add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes). stir in scallions and cook until almost all liquid has evaporated. add rice and cook, stirring frequently, about 2 minutes (or until heated through). stir in soy and broth mixture, salt and pepper, and cilantro, if using. give the whole thing a good toss.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice in boiling salted water for 11 minutes. heat the oil in a wok or frying pan. add the onion and garlic. cook the onion and garlic for 2 minutes, then add the pork and stir-fry until it is cooked. add the eggs and cook until scrambled into small lumps. add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking. stir in the fish sauce, soy sauce, and sugar and mix well. continue to fry until the rice is thoroughly heated. serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large skillet or wok over high heat. add mushrooms and onions, and cook until beginning to soften, stirring or tossing several times. reduce heat to medium-high, add pork or shrimp, and continue cooking for 2 minutes. add rice and soy sauce. stir to combine, and continue cooking for about 5 minutes, stirring or tossing several times. make a well in center of rice, add eggs, and cook until partially set, stirring just the egg portion of the mixture. when mostly set, stir into the rice, breaking up the eggs. add green onions, parsley, and pepper, and continue cooking, tossing or stirring regularly, until heated. season to taste with more soy sauce or salt as desired.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: beat eggs with salt, msg (monsodium glutamate) and sherry. pour oil in hot skillet over medium high heat. stir in onion and egg mixture. scramble eggs and break into small pieces. add rice, brown syrup, bean sprouts and meat (if using). stir constantly until well combined and hot (8-10 minutes).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut meat into thin strips, about an inch long. saute scallions in oil for about 5 minutes. add peppers and cook until soft. remove and keep warm. add meat and brown. add soy sauce, garlic and black pepper. simmer for a minute or two, until liquid is absorbed into meat. add scallions and peppers back to pan. add cooked rice and heat through. while mixture is heating through, in a small bowl beat egg. then in a small fry pan, scramble egg. add to rice mixture and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside. heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside. heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt. continue stirring until rice becomes hot; pour in chicken, pork, onion\/mushroom mixture and scrambled eggs; stir-fry to mix well and heat. add stock to moisten mixture, add soy sauce, shrimp and peas. stir-fry until heated thoroughly and shrimp is cooked.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a wok over high heat until hot, add about 2 tbs of oil and stir fry the shrimp, meat and peas. add the salt and rice wine. cook for a minute then set aside in a bowl. heat the remaining oil and lightly scramble the eggs. add the cooked rice, scallions and salt. stir to make sure that every grain of rice is seperated. then add the shrimp, meat and pea mixture. stir until everything is well blended (or about a minute). serve hot.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: trim fat from pork; cut pork into 1\/4 inch cubes. combine pork and five spice powder; turn to coat. coat a lg nonstick skillet w\/spray and cook over med high heat for 3 minutes or until browned. spoon pork into a med bowl and set aside. heat 3\/4 tsp oil in skillet over med high heat. add fennel seeds and stir-fry 30 seconds. add broccoli and next 3 ingredients; stir-fry 3 minutes. add veg mixture to pork in bowl and set aside. heat remaining oil in skillet over med heat and add rice; stir-fry 2 minute stir in soy sauce and pepper. return pork-veg mixture to skillet. stir-fry until heated through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-cook rice using absorption method stated on the rice packet. the reason for this is so you don't loose all of the flavour in the rice when you add too much water. heat wok and add a little oil. whisk eggs and cooke in wok like an omelette. flip over then when cooked remove and slice thinly into two inch strips. clean wok with paper towel. add onion prawns, chicken and sausage and stir fry until onion is soft but not burnt. add rice, egg stips, soy sauce, fish oil and salt and pepper and stir in well. stir fry for about a minute or two and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the sausage with garlic powder in a large skillet until browned. remove and drain on paper towels. pour drippings from skillet. add oil and heat until hot but not smoking. and rice and stir-fry over high heat for 1 minute. add vegetables and sausage and continue to stir-fry, about 5 minutes. stir in eggs and cook until set; season. sprinkle with onions.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place sesame oil in a wok and heat. add rice, veggies, soy sauce and oyster sauce. sauté ingredients in oil making sure to thoroughly mix rice and sauce together. after 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty. add egg into the wok and scramble until cooked. finally mix egg into rice and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice via absorption method and allow to cool slightly and separate grains with a fork (the rice could be made in advance or the day before). heat peanut oil in a wok or deep frying pan over high heat and add the beaten eggs and swirl around wok until cooked, breaking the egg up as you go. add the rice, ginger, chillies, green onions, garlic chives and prawns and cook for 5 minutes or so. sprinkle with soy sauce.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown hamburger in large skillet. meanwhile, prepare celery, carrots and onion. drain hamburger. in large soup pot combine hamburger, celery, carrots, onion, soy sauce and water. bring to boil, then reduce heat to simmer until vegetables are soft (around 25 minutes). add rice to pot and mix well.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the peanut oil in a wok until smoking. season the pork with salt and pepper and stir fry until cooked, about 3-4 minutes. remove to a bowl. add the onion and stir fry for 1-2 minutes and add the garlic and cook 1 minute. add the carrots and mushrooms and cook for about 2 minutes. remove the mixture to the bowl with the pork. add the egg to the wok and cook until set, slice into pieces using the spatula. add the rice and all the ingredients in the bowl back to the. wok. add the soy, green onions and bean sprout and stir to combine and heat through. season with salt and pepper and stir in the sesame oil.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chopped spring onions, to garnish pork floss, to garnish (optional) coriander, to garnish heat wok with 2 tbsp oil and saute garlic, prawns and chicken meat until cooked. add eggs and combine well. mix in rice; add seasoning and blend well. gradually drip in remaining oil. add pineapple and blend well. add the chilli and chopped spring onions and coriander. dish out and serve either in a pineapple boat or on individual serving plates.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place a wok or large skillet over medium-high heat and when it is hot, add the oil. add the ginger and garlic and cook until lightly carmelized, about 1 minute. add the bell pepper, and red onion and cook for 2 minutes. at this point, i add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes. then i add the eggs and rice and keep moving ingredients around.i never leave the rice stick to the sides of the pan. then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes. serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pound the pork with meat mallet\/rolling pin between cling wrap until thin. season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes. heat 1 tb oil in a wok\/skillet. once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked. remove from pan and let cool slightly, then slice it thinly across the grain. heat remaining 1 tb oil in the wok; once hot, saute the garlic until fragrant (approx 30sec). add rice and stir well. stir in salsa, soy sauce and corn; saute for another minute (if it gets too dry, add a few tsp of water or chicken stock). mix in sliced pork and stir briefly to heat through and for flavors to blend. garnish with some chopped scallions before serving.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place a stir-fry pan over high heat until hot. add oil, swirling to coat sides. add fish and cook, stirring, until it turns opaque, about 1 1\/2 minutes. add rice, separating grains with back of a spoon. add sliced greens, fish sauce, and soy sauce. stir to combine and cook until rice is heated through, 2 to 3 minutes. stir in cilantro and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash and soak rice for half an hour. par boil rice in water to which 3 tsps of salt has been added. drain well and if possible spread it out on a clean tea towel to dry and let the grains separate. in a large wok add 2 1\/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes. add the soya sauce, pepper powder and salt to taste. add the melted stock cube. **keep in mind that soya sauce and the stock cube have added salt in it so go by your judgment**. add the cooled rice to the wok and mix with a light hand so as to not break the rice. sprinkle with the chopped green spring onions. place on low heat for 10 minutes till rice is done. scramble a egg and serve on top of the rice. serve steaming hot!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a 4-qt pot over medium heat. add the ham, onions, celery, and green peppers and cook until the vegetables are wilted. add the tomatoes, tomato puree, salt, pepper and chili powder. lower the heat to simmering and simmer, covered 30 minutes. measure the sauce and, if necessary, add enough water to bring the volume to 5 cups. stir the rice into the liquid and heat to boiling. reduce the heat to very low and cook, covered, until the rice is tender about 45 minutes. stir once or twice during cooking to prevent sticking. check the seasonings and add hot sauce to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the bacon just past soft stage but not totally crispy (soft crisp), then drain and save the bacon fat. sauté the peppers, onion, corn and garlic in 2-3 tblsp. of the saved bacon fat, drain and then set aside. fry the cold cooked rice with 2-3 tblsp. bacon fat until hot and softly browned, (turning as little as possible). add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large pan, cook onion and garlic for about 3-4 minutes, or until soft. add all vegetables together except cabbage. add all sauce and seasoning. stir and cook for about 2-3 minutes; add rice and stir well. add cabbage, chicken, spring onion leaves, serve hot.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat wok until very hot, add sesame oil, then beef. stir fry. when beef starts to brown add garlic, ginger, onion, chillis and mushrooms. toss until combined and heated, then add rice. stir until rice is hot. season with soy and some more sesame oil. garnish with parsley and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: steam or cook rice according to package directions. cool. fry bacon in large fry pan or wok until crisp. move bacon to side of pan (or remove) and add eggs to pan and scramble. add all vegetables to pan, and stir fry with bacon and eggs until crisp-tender. add rice to pan and mix well. add soy sauce, salt and pepper to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large, deep skillet, and cook the ham and onion over low heat, stirring occasionally, for 8 minutes, or until the onion is tender. (if you do not have the rice ready yet, you can make it whilst the onions and ham are cooking!). add the hot rice to the pan, stirring until the rice and ham are thoroughly combined (about 2 minutes). add the eggs and stir gently, combining everything, until you start to see little bits of scrambled egg forming in the pan. now stir in the peas, and then stir in the soy sauce, a few drops at a time. keep stirring until everything is nicely mixed. you\u2019re done!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, brown the ground beef, stirring to crumble up beef as you cook; drain. in a bowl, mix together the cooked ground beef and remaining ingredients; transfer mixture to a 13x9 inch baking dish. cover with foil and bake in a 350 degree oven for 1 hour or until liquid is absorbed.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice the day before. heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside. add a little canola oil to the wok, add the onion, carrot and bell peppers and stir fry a few minutes. add the cooked rice and continue to stir fry, break up the lumps; then add the soy sauce, oyster sauce and sambal oelek. continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: let the oil get hot in a large skillet over medium heat. add in the onion; stir\/saute 5 minutes or until softened. add in the rice, tomatoes, lemon juice, worcestershire, tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice. stir in black-eyed peas and parsley; cook, stirring, until the peas are hot. adjust seasonings to taste and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, beat together the eggs, soy sauce and beef bouillon. in the same skillet you cooked the bacon, cook the chilled rice in the reserved bacon grease\/drippings over low heat for 10 minutes, stirring often. add the egg mixture to the rice in the skillet, cooking and stirring until the eggs are 'set' (like scrambled, but sticking to the rice). add the onions and peas and stir until heated through; serve garnished with the bacon. suggestions: try the lower sodium bacon or turkey bacon; i don't know if brown rice would work with this, perhaps i'll try it some day!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat the sesame oil. add the celery, carrots, onions, and garlic stirring while cooking to tender crisp. stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened. lower the heat and add the beaten egg, stirring until it is finely scrambled. add the soya sauce, and rice, blend well. splash a little more sesame oil over the rice if necessary.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a oiled wok, cook the egg to make an omelette; remove from pan and slice. add more olive oil;throw in chicken, prawns, mushrooms and cook, stirring constantly, for about 5-6 minutes. add ginger; stir through. add rice; continue to stir constantly from bottom of pan. add soy sauce, salt and pepper; keep stirring. turn heat down if rice is sticking to pan. continue to stir till all ingredients are mixed through, then add onion and egg. stir through for another minute and turn off heat. turn rice every few minutes with heat off to stop it going soggy on the bottom. serve and enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make omelet with egg; cut in strips and set aside. heat oil in wok; add the sesame oil and garlic and stir quickly. do not let it brown. add the rice, and stir in the onions, shrimps, and omelet. add the soya sauce, stirring all the time. can be made ahead and reheated in the microwave for a few minutes. really nice with chinese as a change from serving with noodles. great as a leftover--either reheated or served cold. it goes down well with barbecues too.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in large skillet on medium-high heat. add chicken; cook and stir 5 minute or until chicken is cooked through. add bouillon cube, 2 cups water, soy sauce and vegetable blend; stir. bring to boil. stir in rice; cover. reduce heat to low; cook 5 minute stir. season with additional soy sauce, if desired.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: if your shrimp is frozen cook it in 2 tablespoons oil. cook till it is thawed and all the water is gone. take out of pan. by hand or food processor (which i prefer) finely cut up your green onions, garlic and carrots. put your shredded mix in with 3 tablespoons oil, rice, soy sauce, salt. cook stirring often till all if well heated and add your shrimp and eggs. continue cooking till your vegetables are done. serve with soy sauce - like i said never enough soy sauce!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in wok and fry beaten eggs. remove and set aside. reheat wok with 3-4 tbs cooking oil till smoking hot. add garlic and fry till golden and fragrant. add prawns, mushrooms and sausages. stir for a minute. add in rice and mixed in seasoning and green peas. stir briskly to mix ingredients. add sesame oil to glaze the rice. return eggs to wok and mix well to blend.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat skillet on medium-high. add 2 tablespoons of the canola oil, the onion and the white and light green scallion slices, and cook for 2 minutes. add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. add the peas and stir again. make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. stir the eggs into the rice, breaking them up into small pieces. turn off the heat. add the bacon, half of the dark green scallion slices and the sesame oil and stir. season to taste with salt and pepper. transfer the fried rice to a serving platter and top with the remaining scallions.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a wok or large pan,add onion,red pepper and passata and fry gently untilonions are soft about 5 minutes add peas and cook for a further 1 minute. stir in the beaten egg and keep stirring until set and mixed well. then stir in the stock. gradually add the rice stirring all the time. once heated through stand for a couple of minutes and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice with equal amount of water and set aside. slice chicken breast into bite size pieces, cook with 1-2 tsp of hot sauce and 1 tsp of red pepper seeds. chop up green onions and fry with rice and chicken until green onions become soft. add 1-2 tablespoons of soya sauce, frozen veggies and pepper. add beaten eggs and mix. makes 4 servings.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil your rice; drain and set aside for later. heat the oil in a wok, then fry your chicken and bacon for 5 minutes. add garlic, piri piri, cajun and chilli (finely chopped and de-seaded) to the wok and stir in well. add peppers, spring onion, and prawns; fry for an additional 5 minutes. make sure your chicken is cooked through. scramble your 3 eggs in a separate pan with a little butter; add to the wok with the rice that you cooked earlier on. fry for an additional few minutes, then add your soya sauce with the salt and pepper to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, beat the eggs well, and season. heat 1 tbsp oil in a large non-stick frying pan, pour in the eggs and cook until just set. roll up the pancake, cut into thin strips and set aside until needed. combine soy sauce, oyster sauce, chilli sauce and rice wine. set aside. heat the remaining oil in a wok, add the shallots or onion, ginger, garlic and prawns and cook for about 1-2 minutes. do not let the garlic burn. add the soy sauce mixture, spring onions, peas and pork, and stir to heat through. add the rice and fry over moderate heat for 6-8 minutes. turn into a dish and decorate witht eh egg pancake. season to taste. serve hot.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make rice in advance and refrigerate. heat the oil in a skillet. stir in the rice until lightly browned, pressing out any lumps. mix in the scallions, salt, pepper and shrimp or chicken. saute for 1 minute. make a well in the center of the rice and pour the egg into it, stirring until barely set. stir egg into the rice mixture. add the parsley and soy sauce and stir. cook 1 more minute and serve immediately. for vegetarian omit both the chicken and the shrimp.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add vegeble oil in heated pan. stir fry the peas, maui onion, shrimp and ham for a minute. add soy sauce. remove from heat. add remaining oil. scramble eggs, lightly. add rice -- make sure there are no clumps. add salt, green onions and the ham\/shrimp mixture. serve hot or cold.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat olive oil in 8\" skillet over medium high heat. add onion and carrots saute until softened. add green and red bell peppers,salmon and cook for another 1 minutes. add rice, tossing to mix well; stir-fry for 3 minutes. add seasoned salt ,taste the mixture and season more or not.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon of the oil in a large frying pan or wok, and pour in the eggs. cook the eggs as a flat omelette, turn and cook the other side. remove the omelette from the pan, cool slightly and chop into small pieces or strips. heat the remaining oil in the pan, add the onion and stir-fry until it becomes transparent. add the ham and stir-fry a minute more. add the rice and peas and stir-fry for about 4 minutes, or until heated through and slightly golden. stir in the omelette, spring onion, soy sauce and prawns; cook for 1 minute. serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, heat oil. quickly stir-fry the onion and garlic. add chicken and cook for a few minutes until just done. push chicken to sides of pan. scramble eggs in pan. push to side. add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice. mix in chicken and eggs and stir-fry 4-5 minutes. do not burn. add soy sauce and pepper and stir-fry another 2-3 minutes. garnish with green onions.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: rub the pieces of chicken with some salt. heat the oil in a wok and fry the chicken when oil is hot. toss chicken and set aside, keep the wok hot. scramble the beaten eggs until done and broken into small pieces and add the garlic (you might need to add a bit more oil). fry until a bit browned. add the mixed veggies and stir fry for 2 minutes. add chicken and rice. add soy sauce, white pepper and salt. mix well. towards the end, add in the sesame oil and fry for another minute.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: soak the prawns in water for 30 mins, drain them. chop the prawns. pound the shallots set aside. pound the garlic and set aside. pound the chillies, set aside. heat a deep frying pan and add the sesame oil. when the oil is hot fry the shallots and garlic. reduce the heat and add the chillies and prawns, stir 30 seconds. add the shrimp paste, stir till it dissolves. add the cooked rice and the soy sauces, stir to mix the ingredients . set the pan aside. in a wok, heat 3 tbsp oil, when hot add the egg and cover it with the rice, cook till the egg is just cooked. fry the whole, mixing the egg into the rice. add the spring onion and season with salt to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a wok to smoking and add the sesame oil. cook the onions, ginger and garlic briefly until softened. add the pepper and eggs, stirring constantly till the eggs scramble. add the rice, rice wine, stock, oyster sauce and sugar and stir continuously for 5-6 minutes, until everything is heated through. stir in the cilantro and serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine first 6 ingredients in a bowl; set aside. heat vegetable oil in a wok or large nonstick skillet over medium-high heat. add eggs; stir-fry for 30 seconds or until soft-scrambled. add onions and ginger; stir-fry 1 minute. add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. add broth mixture; toss gently to coat. yield: 6 servings (each serving is 1 1\/3 cups).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oil in a wok or large nonstick skillet over high heat. add broccoli, carrot, celery, onion, rice, chopped chicken, green onion, and water chestnuts; stir-fry for 2 minutes. add rice, chopped chicken, green onion and water chestnuts; stir-fry 1 minute. add peas and soy sauce, stir-fry 1 minute more.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put 3 tbs oil in a large pan and heat up. once heated add in cold rice and let sizzle and brown, stirring occasionally. this usually takes about 10 minutes. once done add in the rest of the oil, onion, garlic, carrot, peas, and ham, mixing it all in together and letting this cook for 5 minutes. then push rice to the side of pan and drop in the eggs and scramble them, making sure the pieces are small. once eggs are done, incorporate them into the rest of the fried rice and add in the soy sauce, mixing well. let cook for another 5 minutes, and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pour cooking oil into a nonstick wok or large heavy skillet. preheat over medium-high heat. add the ham and green onion; stir-fry for 1 minute. add the cooked rice, peas, celery and soy sauce. cook for 3-5 minutes or until mixture is heated through. tossing gently to coat all of the ingredients with the soy sauce. push rice mixture to the sides of wok. add the lightly beaten eggs to the center of the wok or skillet. cook and stir about 1 minute or until the eggs are completely cooked and well mixed with the other ingredients. add several drops of toasted sesame oil and pepper to taste. stir until the ingredients are well mixed and serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a hot pan, stir fry chicken in a small amount of olive oil. add 1 tbs soy sauce while cooking. remove from pan. stir fry celery and onions in a small amount of olive oil. when done, add mushrooms and stir fry 1 minute. add chicken back into vegetables and mix well. add in rice and additional soy sauce to taste. in a small bowl, beat egg. make an open space in your pan and pour the egg on it. quickly scramble the egg and then mix into the rice mixture. season with salt, pepper and\/or more soy sauce to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large sauce pan over medium heat, brown rice in olive oil. add shallots, garlic, and cumin, mix thoroughly. stir in tomatoes with sauce, tomato paste, soy sauce, chicken broth, and cilantro. bring to a boil, lower heat to low, cover and simmer for 20 minutes. remove from heat, stir, plate, and garnish with parsley.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the chicken, add a couple of dashes of soy sauce, garlic, hoison sauce and let it fry until cooked. cook the jasmine rice until done. place rice to a frying pan, add a little oil so the rice wont stick, then add 1\/2 cup of water, fish sauce, soy sauce and a teaspoon of sugar. fry on medium heat for about 5 minutes and add chopped red peppers for spice, 2 eggs to the side to cook. once egg almost done stir the egg around the rice so it will look almost like scrambled eggs. add green onions and chicken and let it fry for 2 minutes. then just serve with vegetables if preferred. takes only 25 minutes to prepare and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook bacon slices in a big skillet over med-high heat until crisp. remove bacon and drain on paper towels; reserve 2 tablespoons bacon drippings in the skillet; crumble bacon and set aside. saute chopped onion in hot bacon drippings over med-high heat for 3 minutes or until tender. add tomato paste to skillet, stirring until mixture is smooth; gradually add in chicken broth, stirring to loosen particles from bottom of skillet. stir in sugar, salt, and pepper; bring to a boil; decrease heat and simmer, stirring occasionally for 10 minutes. stir rice into tomato mixture; bring to a boil. stir in bacon pieces; pour mixture into a lightly greased ovenproof dutch oven; bake, covered, at 350° for 1 hour or until rice is tender.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil and stir-fry pork. add kim chee and stir-fry 3 minutes, adding salt and pepper if desired. add rice and toss well until heated through. note: rice should be prepared drier than usual; cook with less water. chicken or tofu can be added instead, if preferred.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions. sauté until you can see the juices coming out. add your cold rice and mix for 2-3 minutes. add fried rice sauce and mix well. finish with scrambled eggs, green onions, peas and kimchee. sauté for about 2 minutes. garnish with chopped green onion and kimchee over fried rice.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a medium skilet. beat egg and cook scrambled in oil. set egg aside. add ham and onions to pan. cook for about 1 minute until onions are tender. add green onions and garlic and mix cooking only slighly add rice and soy sauce. stir until all the ingredients are mixed and rice is hot. add toasted sesame oil and mix again.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add soy sauce to rice. add more if you desire., less if you want in fry pan add bacon and fry. when cooked remove from pan. add oil to bacon grease. add meat to oil and cook until almost done. add onions, scallions and celery. fry until lightly browned. add peas. add rice. in separate bowl beat egg. add to cooking rice and stir quickly to mix egg take off heat cover pan let egg cook.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: measure leftover rice and set aside. in a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside. add the chopped mushroom and cook just a couple of minutes. any extras you may add at this time--frizzle a little. add the beaten egg and scramble till done and then chop up in the pan till fine. add the soy sauce and brown sauce and stir well. add the meat. heat through and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a wok or frying pan heat 2 tbsp oil. add onions and garlic. sauté until onions are tender. add rice, soy sauce, eggs, teriyaki sauce and ham. let sit 10-15 minutes stirring occasionally. the less you stir it the more crunchiness there will be. add peas, cover and let stand 5 minutes. garnish with green onions and sesame seeds.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: prepare rice according to package directions and set aside. in a medium bowl, combine pineapple, onions, chili and cilantro, mix and set aside. heat 1 tbl oil in skillet, saute shrimp until done, remove shrimp from skillet. in same skillet, over medium heat, add remaining oil and saute garlic until golden brown. add cooked rice and stir. add fish sauce, soy sauce and sugar, stir and heat thoroughly. fold in pineapple mixture and shrimp. heat through and serve, garnished with cilantro.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet or wok, heat one tablespoon of oil over a medium high heat. add egg and cook until barely set. scramble into small pieces and set aside. add remaining oil, onion, red pepper, garlic and red curry. stir-fry until onion is translucent and curry dissolved. add pork, fish sauce and sugar. stir-fry until pork is no longer pink. if using leftover pork, stir fry until hot and sugar dissolved. add jasmine rice and reserved egg to skillet. toss lightly to combine and stir-fry until rice is heated through. mix in cilantro or basil, and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in wok or deep-sided 12\" skillet, heat oil over medium-high heat. add onion, bell pepper and celery; stir-fry 3-4 minutes or until crisp-tender. push vegetables to one side of the skillet. without stirring in vegetables, add egg to other side of skillet, cook and stir until scrambled, breaking egg into small pieces. add pork, bean sprouts and rice to skillet. stir-fry until heated through. stir in soy sauce; serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet, cook beef untilno longer pink, and drain. in a large bowl, beat eggs, and pepper. in a skillet, heat 2 tablespoons, oil over medium heat. add eggs to skillet. as eggs set, lift the edges, letting uncooked portion flow underneath. when eggs are completely cooked, remove from skillet, and cut into strips. return to pan. stir in remaining ingredients. cook and stir over low heat in remaining oil for 5 minutes, or until heated through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice as directed. in a large skillet, cook bacon until crisp. then crumble. remove bacon and scramble egg in the same pan. when egg is almost cooked, add rice, frozen veggies, bacon, soy sauce, teriyaki sauce, salt and pepper. heat until veggies are warm.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: this goes very quickly so be sure you have everything cut up and ready to go before starting. heat saute pan or wok over med. high heat. when hot add the oil, garlic and ginger and saute for 30 sec. quickly add all the vegetables and saute for 1.5 minute stirring often. add shrimp and cook to heat shrimp about 1 minute. add the cooked rice and stir. add the soy sauce and sesame oil and cook until rice is hot. serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan bring tomatoes and their juices, chicken broth( if using a can of chicken broth you won't have the entire 3 cups so just sub. with water), garlic powder, sugar and salt to a boil. stiri in the rice reduce heat and cover. simmer until rice is cooked through (about 20 minutes).","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown steak in nonstick wok or large skillet sprayed with cooking spray on high heat 3 minute add stir-fry vegetables, broth, dressing, soy sauce and rice; stir. bring to boil; cover. simmer 5 minute remove from heat. let stand 5 minute add oranges and onions; fluff with fork.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the fish and chilli sauces,lime juice and sugar and set aside. heat a wok or large pan,add oil and fry onions, chillies and garlic untill soft, chilli .add pork or chicken and stir-fry untill cooked. stir in prawns and cook through. add the rice and str-fry untill heated through. pour the eggs mixed with soy sauce and pepper into a seperate pan.heat and stir until the eggs are set. cut into small pieces and add to the rice. pour over the sauce and mix all together over a high heat for a minute. remove from the heat mix in the spring onions and coriander leaves.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine first three ingredients; stir well. set soy sauce mixture aside. heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. add shrimp, and stir-fry for 30 seconds. add peas, onions and water chestnuts, and stir-fry 2 minutes. add soy sauce mixture, and stir well. remove shrimp mixture from skillet; set aside. heat 1 teaspoons oil in skillet over medium-high heat. add chilled rice, and stir-fry 2 minutes. return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. sprinkle shrimp mixture with sliced almonds and chopped parsley.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook curry paste and lime leaves in a bit of vegetable oil until fragrant. cook onions and mushrooms in vegetable oil in a wok until tender. add rice, fish sauce, and curry paste mixture. separately scramble eggs with dash of fish sauce and some water then add to rice mixture. garnish with scallions and fresh cilantro as desired.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice according to package directions; drain well; reserve. meanwhile, in large nonstick skillet, heat 1 tablespoons oil over medium-high heat; add eggs. cook, stirring, until set; remove from skillet. in same skillet, heat 1 tablespoons oil over medium-high heat. add vegetables; cook, stirring, until softened, about 2 minutes. add chicken, teriyaki sauce and reserved rice and eggs. cook, stirring, until heated through, 5 minutes. sprinkle with scallions.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil rice in 4 cups water mixed with the hoisin sauce. pour into shallow dish and put in fridge to cool. heat oil in wok. add garlic, ginger, onion, peas and carrots and saute for 1 minute. add the eggs and cook like an omelet. mix oyster sauce, soy sauce, sherry, sesame oil and pepper. add rice to wok. pour sauce over rice and mix. serve and enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine rice and broth in microwaveable bowl; cover. microwave on high 5 minutes. let stand 5 minutes or until liquid is absorbed. meanwhile, heat 1 teaspoons of the oil in large nonstick skillet on medium-high heat. add eggs; cook and stir 2 minutes, or until eggs are set but still moist. remove from skillet; cover to keep warm. cook meat in remaining 1 teaspoons oil in same skillet 5 minutes or until cooked through, stirring occasionally. add peas, onions, and dressing; mix well., srtir in rice and eggs; cook 2 minutes or until heated through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and simmer for 20 minutes. heat the oil in a wok over medium heat. cook and stir the onions and garlic in the hot oil until tender. mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended. stir in the egg until the rice is coated. increase heat to high, and mix in the crab meat, green onions, and coriander. continue cooking 2 to 5 minutes, until the crab is heated through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat canola oil in a large nonstick skillet over medium-high heat. add eggs; stir-fry for 1 minute or until done. remove from pan. add yellow onion to pan; saute 2 minutes or until translucent. stir in chinese-style roast pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat. add rice and soy sauce; stir-fry 2 minutes. return eggs to pan; cook 1 minute. stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute. sprinkle with green onions, and drizzle with sesame oil.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook brown rice in rice cooker with water and soy sauce. scramble eggs and set aside. stir fry chard or vegetables in oils. add cooked rice and stir fry sauce and saute for 3 minutes. add shrimp and cook just until warm. toss in scrambled eggs and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil or bacon drippings in an 8 inch skillet. add rice. stir-fry until rice is hot and mixed with oil and drippings. add soy sauce, mix well. if rice is dry, add 1 to 2 tablespoons water; cover and cook gently until water is absorbed. stir in green onion. push rice to side of skillet. beat egg separately or break into skillet and quickly scramble with a fork. as egg sets, stir gently to let uncooked egg glow undereath. stir cooked egg into rice, breking egg into small pieces. stir in minced cooked meat. heat through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the rice in the usual manner, adding the chicken stock to the water. leave in the fridge for a few hours. cooking the day before is a good idea. chop the onion, carrot and capsicum into find pieces. fry the egg and bacon in a pan and put aside. chop them both into fine pieces. heat the oil in a pan, add the onion, garlic, ginger and basil. cook for a few minutes. add the chopped carrots and capsicum. cook for a few more minutes. add the rice and cook for a few more minutes. add the sweet chilli sauce, and mix it inches. add salt, pepper and soy sauce to taste. add the pre-cooked bacon and egg. enjoy!","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: separate the rice in a bowl using your fingers dipped in cold water. heat 1 tbs of oil in a wok. beat the eggs in a bowl until the yolks and whites are combined. pour onto hot oil and stir frequently until scrambled. place in a bowl and set aside. heat 1 tbs of oil in a wok. cut up pork into cubes or strips and throw on hot oil. cook until edges are golden brown. remove into a bowl. heat remaining 2 tbs of oil. add separated rice and cook for 5 minutes or until golden. add eggs, pork, vegetables, soy sauce, broth and five spice. cook for few minutes until flavors combine. add chopped green onions. enjoy! note: you can add shitake mushrooms, i don\u2019t because of allergies in my family but they are very good.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash and finely chop the green onion. heat a wok or frying pan and add 2 tablespoons oil. when the oil is hot, add the eggs. cook, stirring, until they are lightly scrambled but not too dry. remove the eggs and clean out the pan. heat a wok or frying pan and add 2 tablespoons oil. when the oil is hot, add the chicken. cook, stirring, until it is cooked throughly but not too dry. remove the chicken and clean out the pan. add 2 tablespoons oil. add the rice. stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. stir in the soy sauce as desired. when the rice is heated through, add the scrambled egg and chicken back into the pan. mix thoroughly. stir in the green onion. serve hot.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in wok or saute pan, add veggies and garlic, stir fry until tender. add pork and cook until heated through. add ginger, red pepper flakes, and black pepper, stir through. push veggies\/pork to sides of pan. pour eggs in center of pan and scramble. stir cooked eggs through veggie\/pork mix. push to sides of pan. add cooked rice to center of pan and stir fry. add soy sauce and stir through.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a preheated wok or skillet heat oil; toss pork and onion for 1 minute over high heat. gently place small amount of rice into pan and fry for a few seconds, repeating the process until the rice is thoroughly hot. add salt, monosodium glutamate and soy sauce; turn and mix rapidly 5 minutes. add a few drops of oil, if necessary, to prevent burning. add eggs; mix and toss until eggs are done, about 1 minute.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice and set aside to cool. shred duck meat, mix with soy sauce, add pepper to taste and set aside. when rice has cooled, heat 1 tablespoon peanut oil in a large wok or skillet. add onion and sauté on medium until golden. stir in curry powder. add remaining oil, stir in eggs and quickly scramble them. fold in duck meat with soy sauce, cooked peas and rice. cook on medium heat until rice is heated through and ingredients are well blended. season with salt. fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add the rice to boiling water, then simmer for 15 minutes. let sit 5 minutes then fluff, once cool, cover and chill overnight. put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile. bring to a boil then simmer 10 minutes, until chicken is tender. remove from heat, stir in the fresh basil and fish sauce. next heat the oil in wok. sir fry the rice for 3 minutes. pour in the egg and stir until well cooked. plate the rice, garnish with the chives and top with the chicken coconut sauce. enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: using a wok, soft scramble the eggs in 2 tbsps of oil, then remove them and place them in a separate dish. add 2 more tbsps of oil, then stir fry the garlic and ginger. drop in your lapchang and white scallions, add the rice, and mix thoroughly, then add the eggs, soy sauce, salt, and white pepper. you may replace the eggs and lapchang with tofu and add hot peppers if you are a vegetarian.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in large skillet. add meat, garlic, onion, and seasonings. stir fry 1 -2 minutes until meat is tender and hot. add cooked rice. stir-fry 5 minutes. add vegetables. stir well into mixture and fry until heated through. just before serving, add eggs. stir carefully until eggs are cooked. serve hot.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: first cook the brown rice in a saucepan. once the rice is fully cooked remove from heat and place in the refrigerator for about 2-3 hours. chop the carrots and scallions. if canned strain the bean sprouts and rinse. in a wok or large fry pan drizzle the 2 teaspoons of peanut oil. add the vegetables, sprouts, and start scrambling the egg in the pan. once the ingredients are lightly sauteed. add the soy sauce to the pan and then pour in the rice a few scoops at a time. make sure you are constantly moving the ingredients around to prevent sticking. once the rice is browned turn off heat. enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook white rice and refrigerate for at least a few hours (until dry and crumbly). saute garlic and green onions in oil, until fragrant. add cooked white rice. saute soy sauce and garlic powder with rice. push rice aside and scramble eggs (same pan). mix in rice with scrambled eggs, until egg shreds form. add carrots and green peas. add shrimp. saute all ingredients. add pepper to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet heat oil over med high heat. scramble eggs on one side of the skillet while cooking onion on the other side of the skillet. add rice, pork, salt, garlic powder, pepper and 1 to 2 t. of soy sauce to taste. combine well and heat through. once hot, gently fold in peas and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: coat a large nonstick skillet with cooking spray, set over medium high heat. add egg whites and cook, until scrambled, stirring frequently, about 3-5 minute. remove from pan, set aside. offheat, recoat skillet with cooking spray and place back over medium high heat. add scallions and garlic, saute 2 minutes. add chicken and carrots, saute until chicken is golden brown and cooked through, about 5 minutes. stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce. cook until heated through, stirring once or twice, about 1 minute.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, whisk the soy sauce with the hoisin and vinegar. heat a wok or large skillet to medium-high. brown the pork and remove with a slotted spoon. next, brown the chinese sausages (careful -- they burn quickly!). remove from the pan with slotted spoon and set aside. add the oils and the onion, ginger, garlic and pepper, and cook until it just starts to brown. return pork and sausages to pan. add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed. push the rice to one side of the pan, add the egg and scramble. . stir in the cilantro, sesame seeds and pineapple.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a frying pan, then tip in the egg. leave to set for 30 seconds to 1 minute, swirling every now and again, then tip it out and finely slice. add the bacon and mushrooms to the pan, then fry until golden, about 3 minutes. add the peas, garlic and ginger, then cook for 1 minute. mix the soy sauce and sugar together. turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. stir through the egg and serve straight away, with additional soy sauce on the side.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat in a small fry pan and set side. chop mushrooms, celery and green onion and set side. in a 10 in skillet, cook beaten eggs in 1-2t oil until set. remove from pan and set aside. in a wok, add 1-2 t oil. add meat, mushrooms, green onion and celery along with soy sauce. cook until mushrooms and green onion are tender. stir in rice and egg. cook and stir frequently over medium heat until thoroughly warmed. serve with soy sauce to taste.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 2 tbs evoo in skillet over medium-high heat. saute onion until brown. add meat and stir until meat sizzles. add beans and stir 2 minutes. add 4 tbs evoo. when oil warms, add rice, soy sauce, garlic powder, salt, pepper, and hoisin sauce. stir-fry until rice sizzles, about 10-15 minutes. add red pepper and crrot, stir 2 minutes, keeping them crunchy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute the gingerroot in the oil in a large skillet until tender. add the rice, stirring well; cook for 5 minutes. stir in the broth and the next 8 ingredients; bring to a boil. cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. stir in the tomato, green onions, pineapple, almonds, and lime juice. serve as soon as these ingredients have warmed up.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine the sugar, asian fish sauce, and lime juice and stir until the sugar is dissolved. heat the oil in a wok or heavy frying pan over high heat. add the garlic and onion and sauté for 3 minutes, or until the onion starts to turn translucent. pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed. decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. remove the wok from the heat and let rest for 4 minutes before serving.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1 fry bacon until crisp. 2 meanwhile, cook ground beef in separate pan until cooked thoroughly; drain. 3 add corn to bacon pan and stir fry for 2-3 minutes. 4 add egg to bacon pan and scramble until egg forms small flakes. 5 stir in rice and garlic to bacon pan, continue to stir fry until heated through. 6 gently separate grains of rice with fork so mixture is fluffy. 7 add soy sauce and beef, stir until mixture is well blended.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: oil 6 deep coffee cups or rice bowls. put slice of tomato in bottom of each heat oil stir fry garlic add green beans right away. add eggplant. add rest of veggies stirring fast add rice add paste. add rice. add sauces. toss to coat pack into bowl press down,go to lip of bowl ,packing tight. invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice according to package directions, substituting chicken broth for water. spread cooked rice in a thin layer on a baking sheet. let cool 30 minutes or until completely cool. cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons creole seasoning. cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. stir in okra and remaining 1\/2 teaspoons creole seasoning. increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. stir in tomatoes. sprinkle with sliced green onions, and serve immediately.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute sausage in a non-stick wok until done (about 5 minutes). remove sausage when done and set aside. remove most of the fat from the pan. add celery, bell pepper, onion, jalapeno and cajun seasoning. cook until onions are translucent (about 5 minutes.) add in vegetable broth; then add the reserved sausage and ham. keep at a low simmer for about 10 minutes. add cooked rice. garnish with green onions.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put cooked rice on a plate and sprinkle soy sauce, sugar and ground white pepper on top of the rice. heat oil inj a wok with low heat, add garlic and pork and stir until cooked. spread beaten eggs in the wok and scramble until dry. add onion, carrot, broccoli and tomato and stir well. turn up maximum heat and add rice and meat and sprinkle black soy sauce, stir well. when set, add spring onion and turn off heat. remove fried rice to the plate for serving and decorate with cucumber slices.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mis rice mix, water, carrots and celery in medium saucepan. bring to boil. reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. remove from heat. set aside. heat 1 tablespoon of the oil in large skillet on medium-high heat. add beef; cook and stir 3 to 4 minutes or until no longer pink. remove from skillet. heat remaining 1 tablespoon oil in skillet. add eggs and green onions; scramble until set. add rice mixture and beef; cook and stir until well blended.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice according to package directions. steam broccoli until crisp-tender. heat large deep non-stick skillet over medium heat. add 1 tablespoon oil and onion. stir-fry 4 minutes until tender. add 1 tablespoon oil, rice and ham. stir-fry 8 minutes until hot. push rice mixture to the side of the skillet. add last tablespoon oil and eggs. cook and stir until eggs are thickened throughout but still moist. stir eggs into rice mixture. stir in broccoli, soy sauce and pepper. cook until heated through. serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put shortening in medium frying pan. pour in rice. fry rice on low heat until a golden brown. add onions and dry about 2 more minutes. mash tomatoes in small bowl and add to frying pan. season with salt and pepper. add broth, enough to cover top of rice. put a lid on the frying pan, being sure not to remove lid or stir rice while cooking. let simmer 1\/2 hour to 45 minutes. rice should be tender when done.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: you can either use a pot or skillet. make sure to cook rice. cut all you're veggies up. cook chicken sliced up in olive oil. once you've cooked the chicken throw the onions, pease, carrots, fish oil,teriyaki sauce,soy sauce,ginger, and rice , on the side make some room for you're egg white cook it til medium done and mix everything together and let it cook for about 10 mintues then serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1) boil the rice, according to the directions on pack, then drain and set aside, covered until needed. 2) heat oil in a large wok or frying pan, the add all of the meat, cook until all meat is brown, then add soy sauce. turn the heat down. 3) beat the eggs in to an omelette then add it to the meat, stir until the eggs are broken up. the add the frozen peas, cook until the peas are cooked, add salt. 4) add a bit more oil and soy sauce, then add rice and cook until rice is cooked or brown. then serve and enjoy.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 2 tablespoons of the oil in a wok or sauté pan. when the oil is hot, add in the diced steak and toss. add in the garlic and peas and heat through. add in most of the green onions and eggs and heat through. remove the mixture and keep to the side. reheat the pan and coat the bottom of the wok with oil. when the oil is hot, add in the rice and allow it to sizzle and fry. toss occasionally to heat through and lightly caramelize. season with soy sauce and a little a1 sauce. add in the reserved steak mixture and toss to evenly distribute. add in the sesame oil and adjust seasoning with soy sauce and a1. sprinkle the remainder of the green onions over the top and serve.","target":"cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. remove the rice from the pan. add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. return the rice to the pan. add the scrambled egg. mix everything well. add soy sauce to taste, and ginger powder if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet saute the onions and celery in the heated butter until limp but not brown. add herbs, cranberries, salt and pepper. put crumbs in a bowl, add veggie mixture then the eggs and chicken broth and mix thoroughly. chill for 30 minutes in fridge. shape the mixture into small balls the size of walnuts and put them on a lightly greased cookie sheet. cover the balls with tin foil and bake in a 300f degrees oven for about 10 minutes and serve.","target":"preheat oven to 350 degrees. spray a 2-quart casserole with non-stick cooking spray. add bread cubes to casserole. cream butter and sugar. beat in eggs, one at a time. stir in pineapple (with juice) and cranberries. pour over bread cubes. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet saute the onions and celery in the heated butter until limp but not brown. add herbs, cranberries, salt and pepper. put crumbs in a bowl, add veggie mixture then the eggs and chicken broth and mix thoroughly. chill for 30 minutes in fridge. shape the mixture into small balls the size of walnuts and put them on a lightly greased cookie sheet. cover the balls with tin foil and bake in a 300f degrees oven for about 10 minutes and serve.","target":"saute onions, celery and walnuts in butter until tender. stir honey and all spices into the orange juice. toss together the vegetable-nut mixture, cranberries and raisin bread cubes. pour juice mixture over all and mix gently until well combined, adding more juice if necessary in order to hold a ball shape. shape 1\/2 cupfuls into balls by hand an dplace on greased cookie sheet. bake in a preheated 350°f oven for about 25-30 minutes, until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blanch the spinach in boiling water for a minute,then drain. place spinach in a liquidiser with all the other ingredients and whizz together until smooth. chill til needed to serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. a sprinkle of cayenne pepper also looks pretty! it serves 4 but i often double it.","target":"cut the avocado in half, remove the pit, and strip off the skin. cut the flesh into slices. transfer to a plate, drizzle with the lime juice and set aside. wash and dry the spinach leaves. put into mixing bowl. cut the larger cherry tomatoes in half and add all the tomatoes to the mixing bowl, with the scallions, cucumbers, and sliced radishes. make the dressing: put the tofu, milk, mustard, wine vinegar, and cayenne into a food processor or blender. add salt and pepper to taste. process for 30 seconds, or until smooth. add a little extra milk for a thinner dressing. scrape the dressing into the bowl with the vegetables, and toss to mix. sprinkle with a little extra cayenne and garnish with radish roses and herb sprigs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blanch the spinach in boiling water for a minute,then drain. place spinach in a liquidiser with all the other ingredients and whizz together until smooth. chill til needed to serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. a sprinkle of cayenne pepper also looks pretty! it serves 4 but i often double it.","target":"preheat your oven or broiler to its highest setting. scoop out the meat of the avacado and mash it with the lime juice. stir in the creme fraiche or sour cream, onion, tomato, garlic, and chili and season to taste with salt and black pepper. place the serving bowls on an oven tray and slide them into the oven to warm slightly. the broth should be hot but not boiling. stir the broth into the avocado mixture, then ladle into the warmed serving bowls. to make the topping: place a few tortilla chips on top of each bowl and sprinkle with grated cheese. put bowls under broiler (or in oven) just to melt cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blanch the spinach in boiling water for a minute,then drain. place spinach in a liquidiser with all the other ingredients and whizz together until smooth. chill til needed to serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. a sprinkle of cayenne pepper also looks pretty! it serves 4 but i often double it.","target":"assemble salads on two large dinner plates, with washed and dried spinach on the bottom, topped with the cheese, sun dried tomatoes, onion, and meat, if using. combine all dressing ingreients in blender, and process until thoroughly blended and smooth. spoon onto salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: blanch the spinach in boiling water for a minute,then drain. place spinach in a liquidiser with all the other ingredients and whizz together until smooth. chill til needed to serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. a sprinkle of cayenne pepper also looks pretty! it serves 4 but i often double it.","target":"puree avocados and garlic in a blender or food processor until smooth. stir in 2 c buttermilk, lime juice, salt, and pepper. remove to a bowl and chill. if necessary, thin with remaining buttermilk. season to taste. serve in chilled bowls, garnished with remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl mix flour, baking powder, brown sugar. add lard and work with pastry fork until it resembles course meal. in a 1 cup measuring cup put egg, vinegar and enough cold water to fill cup. add to dry ingrdients. mix this until all dry ingredients are moist. form in balls and roll into pies.","target":"place flour, sugar and salt in a medium\/large bowl. add the shortening and\"cut\" in until the mixture is crumbly and there are no big lumps of fat. use forks, two knives or a pastry cutter; pea size crumbs please. in a small bowl whisk together vinegar, egg and ice water. slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. at this point i press together to make sure dough is holding together. divide dough into fourths. wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: layer potatoes and onions together. spray or grease lightly a medium baking dish sprinkle each layer with seasoning, parsley garlic and butter. pour over boiling water. bake at 180 c until potatoes are crusty and the water has cooked away (just keep an eye on it).","target":"pre-heat oven to gas 4 or 180c. grease with butter an oblong roasting tin, or a wide shallow dish. peel potatoes and slice thinly into rounds. finely chop onion. arrange a layer of potato on base of dish, sprinkle with onion, and salt and pepper. continue until all is used up, ending with potato. pour over the stock and milk, then dot with butter. place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy. for a change used chopped leek as well as or instead of onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: layer potatoes and onions together. spray or grease lightly a medium baking dish sprinkle each layer with seasoning, parsley garlic and butter. pour over boiling water. bake at 180 c until potatoes are crusty and the water has cooked away (just keep an eye on it).","target":"preheat oven to 400. butter 9 x 13 inch baking dish. in a saucepan, stir whipping cream and cheese on medium heat until smooth. layer the baking dish with half the potatoes and half of the sauce, then the other half of potatoes and sauce. sprinkle with parsley. bake at 400 for 1 hour uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: layer potatoes and onions together. spray or grease lightly a medium baking dish sprinkle each layer with seasoning, parsley garlic and butter. pour over boiling water. bake at 180 c until potatoes are crusty and the water has cooked away (just keep an eye on it).","target":"pre heat oven 350 (180). butter a shallow baking dish allover up the sides as well. peel the potatoes and slice thinly then chop the onion. layer potatoes in dish and sprinkle some of the onion then season with s\/p. continue layering untill you end up with a layer of potatoes and pour over the stock and the milk dot with the butter. bake for 45mins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. sift the dry ingredients together. cut lard in until small crumbs; add milk to make a biscuit-like dough. roll dough out on floured surface to 1\/4\" thick. spread dough with melted butter and sprinkle evenly with chopped apples, brown sugar and cinnamon. roll and cut into 1 1\/2\" thick slices like you would for cinnamon rolls; place in greased baking pan.( i used 8 inch cake pan and it overflowed). combine sauce ingredients together and bring to a boil in a saucepan. pour over the dumplings. 20 to 30 minutes depending on pan make sure you put cookie sheet or foil underneath so you dont have to clean oven .","target":"unroll crescent dough and separate into eight triangles. roll up one apple wedge, pinch edges to seal. place in a greased 8 in square baking pan. in a small saucepan,bring sugar,orange juice and butter to a boil. pour over dumplings (dumplings will float). top with the apple pie spice. bake at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring broth, salt and butter to gentle simmer, add flour and stir until well combined then kill heat and keep mixing for a minute until you have a tight ball. place dough in mixer on low for a few minutes to cool then add eggs, one at a time. place dough in a plastic bag, cut corner off so you have a half inch hole, squeeze dough through hole and snip off with scissors into one inch logs and let them fall into simmering broth. cook gently, covered for about 5 minutes.","target":"unroll crescent dough and separate into eight triangles. roll up one apple wedge, pinch edges to seal. place in a greased 8 in square baking pan. in a small saucepan,bring sugar,orange juice and butter to a boil. pour over dumplings (dumplings will float). top with the apple pie spice. bake at 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a heavy-bottomed soup pot until beginning to brown. add parsnips, onions, and garlic and sauté until onions are translucent but not brown. add chicken broth and nutmeg and bring to simmer. cook until parsnips are soft, 40 minutes. add evaporated milk and remove from heat. pour into blender and puree until velvety smooth. stir in remaining ingredients. serve garnished with nuts or croutons.","target":"place all veggies in a greased baking dish,sprinkle with brown sugar and drizzle oil over. bake at 200f (400c) for about 30 minutes. place the veggies in a large pot, add spices and season, cook gently over a medium heat for 2 minutes. add stock and simmer gently for about 15 minutes or until veggies are tender. puree soup, add cream and serve hot sprinkled with a little freshly chopped coriander and a pinch of paprika if liked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a baking dish with vegetable spray; place fish fillets in one layer in dish (fold under any very thin sections to keep thickness uniform.) in a small bowl, slightly crush or mash tomatoes; add oregano and garlic to taste. spread tomato mixture over fish. top with crumbled feta cheese. bake in 350 oven for about 30 minutes; check for doneness by inserting a fork in the thickest part of the fish, pull fork back slightly and check to see that fish flakes easily and is opaque all the way through.","target":"fill shallow pan with 1\/2 to 1 inch of olive oil (the stuff in the big tin jug on the bottle shelf of the store -- don't waste the really good stuff). heat oil to 350 (or until bubbles form around a wooden spoon). fry bag of french fries to desired level of brown and drain on paper towels. season to taste with salt, pepper, paprika, and oregano. to make the tzatziki sauce you can either chop everything by hand and mix or throw it all in the food processor and pulse a few times. i like garlic so i usually add more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine first 8 ingredients; stir well. pour mixture into a lightly greased 9-inch pieplate; sprinkle with paprika. bake at 350 degrees for 25 minutes or until set. sprinkle bacon evenly on top; bake an additional 5 minutes. let stand 5 minutes before serving.","target":"press thawed hash browns between paper towels to remove moisture. fit hash browns into greased 10-inch pie plate, forming a solid crust. brush crust with melted butter, making certain to brush top edges. bake at 425f degrees 25 minutes. remove from oven. sprinkle cheeses evenly over bottom of crust. beat half and half with eggs and seasoned salt. pour over cheeses. bake uncovered at 350f degrees 30-40 minutes or until knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for crust; mix butter and cream cheese until smooth, add thyme and flour and mix together. roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate. custard; whisk all ingredients together. layer leek, potato, ham and cheese on the bottom of pie shell; pour custard on top. bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.","target":"press thawed hash browns between paper towels to remove moisture. fit hash browns into greased 10-inch pie plate, forming a solid crust. brush crust with melted butter, making certain to brush top edges. bake at 425f degrees 25 minutes. remove from oven. sprinkle cheeses evenly over bottom of crust. beat half and half with eggs and seasoned salt. pour over cheeses. bake uncovered at 350f degrees 30-40 minutes or until knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut cooled baked potatoes in half lengthwise. scoop flesh from potatoes, leaving 1\/4 inch in each. drizzle with olive oil and sprinkle with salt and pepper. top with green onions, bacon, and cheese. preheat barbecue to 220f (medium-high). place potatoes on well-oiled grill. cook for 4-5 minutes with lid closed, or until cheese has melted and bottoms of potato skins are crispy.","target":"press thawed hash browns between paper towels to remove moisture. fit hash browns into greased 10-inch pie plate, forming a solid crust. brush crust with melted butter, making certain to brush top edges. bake at 425f degrees 25 minutes. remove from oven. sprinkle cheeses evenly over bottom of crust. beat half and half with eggs and seasoned salt. pour over cheeses. bake uncovered at 350f degrees 30-40 minutes or until knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 425. line 2 large rimmed baking sheets with foil; top with cooling racks. spray racks with cooking spray. crush potato chips in resealable plastic bag with rolling pin (you should have 2 1\/2-3 cups finely crushed chips). place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper. place in oil in small bowl. lightly dip chicken in oil; roll and press into chip mixture. place on racks. bake 40-45 minutes or until chicken is golden brown and no longer pink in center, rotating baking sheets after 20 minutes.","target":"press thawed hash browns between paper towels to remove moisture. fit hash browns into greased 10-inch pie plate, forming a solid crust. brush crust with melted butter, making certain to brush top edges. bake at 425f degrees 25 minutes. remove from oven. sprinkle cheeses evenly over bottom of crust. beat half and half with eggs and seasoned salt. pour over cheeses. bake uncovered at 350f degrees 30-40 minutes or until knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion in frypan and drain off fat. add all ingredients except crescent rolls. stir and simmer gently for 5 minutes, do not boil. in an ungreased 9 inch pie pan arrange the eight crescent triangles in pan with narrow tips extending over pan about 2 inches. press dough over pan to cover the bottom. spoon meat mixture into crust evenly. bring tips of triangles over filling to center of pie. bake at 350°f for 11-15 minutes until golden brown. serve with additional sour cream if desired.","target":"preheat oven to 400 degrees. grease a cookie baking sheet. gently unroll out the crescent dough on the baking sheet so it stays in a long rectangle. press any seams together. layer the crust with the sauce, pepperoni and then the cheese. bake for 10 - 15 minutes or until center is baked. (ladypit said her's was ready in 11 minutes). note: 12 minutes leaves the inside still doughy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut all the tomatoes in half ( i remove the core). chop onion. place tomatos and onion in a oven proof dish drizzel with oil. add ground pepper. (i am generous with the pepper.) salt, basil and sugar. cook at 350 for 90 minutes. remove from oven and leave to cool. place cooled tomato mix in a blender, blend until smooth. boil water and 2 cups to stock cubes. put tomato mix in a sauce pan. add milk add chicken stock. add dash of woster sauce.","target":"dice potatoes and onions. place in soup pot and just cover with water. add butter. boil until potatoes are tender but not too soft. add tomatoes and juice. reduce heat to low and cook for 15 minutes. just before serving, stir in milk, salt and pepper. serve with hot corn bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer butternut in chicken stock in a covered pot until soft, then purée. melt butter in pan and fry the onion and mushroom in the butter until soft. add flour and curry powder and stir over low heat for about four minutes. add butternut to the onion and mushroom mix and bring to a gentle boil. add salt, black pepper and sugar. stir in the yoghurt and the brandy, but don't let it boil. serve in heated soup dishes.","target":"in a heavy kettle, combine onions, celery, butter, and curry powder. cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often. add cubed squash, chopped apples, and stock, and bring to a boil. reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly. strain liquid and set aside. puree the apple-squash mixture with one cup of the strained liquid. add cider and remaining liquid to reach desired consistency. optional: garnish with grated apple, yogurt, or low-fat sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer butternut in chicken stock in a covered pot until soft, then purée. melt butter in pan and fry the onion and mushroom in the butter until soft. add flour and curry powder and stir over low heat for about four minutes. add butternut to the onion and mushroom mix and bring to a gentle boil. add salt, black pepper and sugar. stir in the yoghurt and the brandy, but don't let it boil. serve in heated soup dishes.","target":"rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess. remove from oven and let cool. while squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender. add flour, curry powder, salt, and pepper, then broth. add apples and bring to boil. reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon. simmer for 15 minutes, until apples are soft. serve topped with yogurt, cashews, green onions, and bananas."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer butternut in chicken stock in a covered pot until soft, then purée. melt butter in pan and fry the onion and mushroom in the butter until soft. add flour and curry powder and stir over low heat for about four minutes. add butternut to the onion and mushroom mix and bring to a gentle boil. add salt, black pepper and sugar. stir in the yoghurt and the brandy, but don't let it boil. serve in heated soup dishes.","target":"1. heat olive oil over medium heat in a 6-quart stockpot. 2. add onions and garlic and saute until soft (but not brown), about 10 minutes. 3. add the butternut squash, vegetable stock, curry powder and salt. 4. bring to a boil and then simmer until the squash is tender, about 15 minutes. 5. once the squash is cooked, turn off the heat and while stirring add the coconut milk. 6. puree the soup with an immersion blender; or in batches in a blender until smooth. 7. ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer butternut in chicken stock in a covered pot until soft, then purée. melt butter in pan and fry the onion and mushroom in the butter until soft. add flour and curry powder and stir over low heat for about four minutes. add butternut to the onion and mushroom mix and bring to a gentle boil. add salt, black pepper and sugar. stir in the yoghurt and the brandy, but don't let it boil. serve in heated soup dishes.","target":"cook the quinoa according to package directions, using broth instead of water. when done, stir in the 1\/2 cup cheddar until melted inches. bring the 6 cups broth to a boil in a large pot. peel and roughly chop the squash, garlic, and onion. add to the pot of boiling broth. cover and cook for 10-15 minutes or until squash is fork-tender. optional: set aside a cup of squash if you want to have pieces of squash in your soup for texture, if you want a totally smooth soup, add all of the squash. blend the soup with an immersion blender or in small batches in a blender. add the curry paste, coconut milk, and salt. puree again until incorporated. pour the broth over the quinoa and stir together."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350f degrees. cook beef until brown and crumbly. turn the cooked beef into a 2 1\/2 quart casserole. pour off any grease from skillet. add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp. add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice. in a small bowl, blend the cornstarch with the soy sauce and stir into the mixture. top with chow mein noodles. bake uncovered 45 minutes to 1 hour. serve with rice or mashed potatoes.","target":"melt butter in large skillet, saute mushrooms and onion until mushrooms are golden and juices evaporate. stir in mushroom soup and mayonnaise. add thyme, salt, and pepper, blend well. spray a 9 x 13 glass baking dish with no-stick cooking spray. place croutons in bottom and up sides of dish. spread mushroom mixture over croutons. in small bowl beat eggs and milk. pour over casserole. cover with plastic wrap and refrigerate overnight. when ready to bake, remove cover sprinkle with cheese and bake@350 uncovered about 50-60 minutes until golden and bubbling in center. let stand 5 minutes. serves 10."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350f degrees. cook beef until brown and crumbly. turn the cooked beef into a 2 1\/2 quart casserole. pour off any grease from skillet. add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp. add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice. in a small bowl, blend the cornstarch with the soy sauce and stir into the mixture. top with chow mein noodles. bake uncovered 45 minutes to 1 hour. serve with rice or mashed potatoes.","target":"lightly toast bread under broiler until it turns a golden colour. remove from oven and set aside. saute shallots and garlic in butter until softened. next, stir in mushrooms, salt and pepper and cook on medium high heat for 3 minutes. add white wine to mushroom mixture and allow to simmer for 5 minutes. stir in whipping cream and mace and simmer until sauce thickens, about 10 - 15 minutes. once sauce thickens taste and re-season with salt and pepper if necessary. place toasted bread on aluminum foiled cookie sheet. spoon mushroom mixture over bread. sprinkle with cheese and breadcrumbs then dot with 1 tbsp of butter. place under the broiler until top is a lovely golden colour. (watch carefully, it burns quickly)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350f degrees. cook beef until brown and crumbly. turn the cooked beef into a 2 1\/2 quart casserole. pour off any grease from skillet. add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp. add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice. in a small bowl, blend the cornstarch with the soy sauce and stir into the mixture. top with chow mein noodles. bake uncovered 45 minutes to 1 hour. serve with rice or mashed potatoes.","target":"preheat oven to 350 degrees. cook brocolli according to package directions and drain well. prepare stuffing according to package directions. mix together brocolli, garlic, onion, soup, mushrooms, and one cup of cheese. place brocolli mixture into sprayed 1 1\/2 quart casserole dish. top with prepared stuffing. sprinkle remaining 1\/2 cup of cheese on top of stuffing. bake covered for 40-45 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large skillet\/wok. add spanish onion slices and garlic and fry gently until soft. add beef strips and fry, stirring, until brown. add the spices to beef and cook 2 minutes. add coconut, brown sugar, lemon juice and beef stock; stir well. simmer gently, uncovered, 20-30 minutes, stirring occasionally, or until mixture is thickened and dry. (cook only 20 minutes for a moister mixture). **stir mixture more frequently towards end of cooking time to prevent sticking. garnish with slivers of bell pepper and green chilies .","target":"melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly. add eggs and vanilla. beat well. stir in flour and baking powder. mix thourghly add coconut. pour into 9x13 pan sprayed w\/pam. bake at 350 30 minutes cut while warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef.","target":"mix garlic, onion flakes, sugar, salt, parsley, basil, oregano, cheese sauce mix, and pepper together. store in an air tight container. or, mix right into 2-1\/2 cups of tomato sauce and use. add veggies to make it chunky. add cooked ground meat for meat sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef.","target":"heat olive oil in sauce pot, and saute the onion and garlic. add remaining ingredients except the grated cheese and bring to a boil. cover, lower heat and simmer one hour. note: for a thicker sauce, stir in the 1\/4 cup grated cheese and simmer 5 minutes more. actually -- i think it even tastes better."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef.","target":"saute butter, onions, peppers and garlic until vegetables go limp in a large stainless steel stock pot (take care not to burn garlic). add the tomato paste, salt, pepper, basil and oregano mix until well blended. add tomatoes with juice and sugar. bring to a low simmer. cook covered stirring frequently for at least 45 minutes or until desired consistancy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef in a skillet. put into a large stock pot with the tomato sauce, paste, and diced tomatoes. add most of the required amount of all the spices. let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. taste a spoonful and add the rest of the spices to taste. tips: when you add spices, mix well and simmer 1\/2 hour before you taste and add more if necessary. the thicker the metal of your stock pot, the less you have to stir. cover it to prevent splatters, but not airtight (i use a spoon to prop the edge of the lid to let vapor escape.). the longer it simmers, the thicker it gets (yum). the sauce is also very good without the beef.","target":"saute carrot, celery, and onion in oil on medium low heat for 30 to 45 minutes, or until desired tenderness. add garlic and saute for a few minutes. add the rest of ingredients except the ragu and heavy cream, bring to boil and simmer 2 - 3 hours. add ragu and heavy cream, cook until hot and serve on pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven 350°f. dip chicken in beaten egg, then coat with breadcrumbs thoroughly. heat oil in frying pan. add coated chicken pieces. brown lightly on both sides. pour 1\/3 of the sauce into an 8-inch square baking dish. layer chicken in the dish. pour remaining sauce evenly over chicken. spread mozzarella cheese over chicken and sauce layer. sprinkle with the parmesan cheese. bake for 25 minutes. serve with noodles.","target":"marinate chicken for a couple of hours in buttermilk. combine bread crumbs, spices and parm. working one at a time, coat both sides of chicken in buttermilk, then dip into crumb mix. for chicken - fry in pan until cooked. put moz on top to melt. top with tomato sauce. for eggplant, dip in buttermilk, coat with crumbs. spray with nonstick oil, place on baking sheet. bake at 400 f for 15 minutes turn them over and spray with cooking oil. bake for 15 min more. put moose on top and bake till melted. top with tomato sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion.","target":"preheat oven to 350°f. heat oil in skillet. add zucchini and onion and cook 5 minute or until golden brown and tender. add spinach and corn. cook and stir until spinach wilts. spread 1\/2 cup enchilada sauce in 3-qt. shallow baking dish. place 6 tortillas, overlapping as needed to cover bottom of dish. spread with half of remaining enchilada sauce. top with vegetable mixture and half the cheese. top with remaining tortillas and enchilada sauce. bake 20 minute top with remaining cheese and bake 5 minute or until cheese melts. garnish with cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion.","target":"preheat oven to 375. coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1\/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes. spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly. serve immediately. variations: add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce. hearty version: brown some hamburger, mix with the sauces -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion.","target":"pre-heat oven to 350. saute onion in oil 2-3 minutes. add canned tomatoes and cook for 5 more minutes. add half of the enchilada sauce and cook for 2 minutes. add canned black beans and heat through. set mixture aside. in a 9\" baking dish (square or circular), layer 5 tortillas. follow with half of the bean mixture, then 3 oz of cheese. add another layer of 5 tortillas, bean mixture and 3 oz cheese cheese. top with last 5 tortillas, the remaining enchilada sauce, sprinkle with remaining cheese. bake for 30 minutes or until cheese is melted and sauce is bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion.","target":"pour 1 tb oil in a skillet and warm over me\/low heat. warm 1-2 tortillas at a time, both sides until soft. spread a thin layer of salsa in a baking dish then layer of tortillas, cheese, onions, olives and sour cream. do several layers ending with lots of cheese an sour cream. microwave for 7 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté in oil, onion, pepper, and garlic. add beef and brown. drain fat and stir in corn. remove to a bowl. in same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes. heat oven to 400°f degrees. spoon 1\/2 cup of sauce into bottom of 13x9 pan. cut tortillas in fourths. layer tortillas, meat, sauce and cheese. sprinkle salsa on top. bake 30 minutes or until bubbly. sprinkle with chopped green onion.","target":"preheat oven to 375°f combine first 6 ingredients in a medium bowl. arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. spread half of cheese mixture over tortillas. repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. pour taco sauce over tortillas; sprinkle with monterey jack cheese. bake at 375f for 20 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a saute pan over medium heat. add the onion and the parsley. after 1 minute add the garlic, dried thyme and the crab meat. cook for one minute more. pour in the wine and clam juice. raise the heat to high, to cook off the wine. add the canned plum tomatoes. cook the tomato sauce for 25-30 minutes, to reduce. stir occasionally to help the crab disintergrate.","target":"cut the very top off the loaf of bread, not in half, just a thin sliver off the top, and then scoop out the insides (save that, and the top sliver for croutons). make spaghetti sauce as you normally would, with the hamburger, sausage, or however you normally prepare it. apply a layer of mozzarella cheese in bottom of bread loaf, then a layer of the spaghetti sauce, then more mozzarella, then another layer of spaghetti sauce. do this until the loaf is full. the final layer should be the cheese. place on baking sheet, and bake until hot, and top layer of cheese is melted. cool for about 10 minutes, slice and eat. serve with italian salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop the onions, green peppers, and parsley. brown beef,onions,and green pepper. drain. including the juice from the canned tomatoes, add all of the ingredients. bring to boil stirring so it won't stick. turn down and simmer. stirring occasionally until thick as you like it. i have used blanched and peeled tomatoes in place of the canned ones.","target":"cut the very top off the loaf of bread, not in half, just a thin sliver off the top, and then scoop out the insides (save that, and the top sliver for croutons). make spaghetti sauce as you normally would, with the hamburger, sausage, or however you normally prepare it. apply a layer of mozzarella cheese in bottom of bread loaf, then a layer of the spaghetti sauce, then more mozzarella, then another layer of spaghetti sauce. do this until the loaf is full. the final layer should be the cheese. place on baking sheet, and bake until hot, and top layer of cheese is melted. cool for about 10 minutes, slice and eat. serve with italian salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make ground beef into 2 patties. cook under a broiler until medium done. remove from broiler and cool. combine tomato juice, chili seasoning, onion flakes, bell peppers, and any other seasonings desired. boil until thick. crumble meat into mixture and simmer. good over rice, spaghetti, or macaroni.","target":"cut the very top off the loaf of bread, not in half, just a thin sliver off the top, and then scoop out the insides (save that, and the top sliver for croutons). make spaghetti sauce as you normally would, with the hamburger, sausage, or however you normally prepare it. apply a layer of mozzarella cheese in bottom of bread loaf, then a layer of the spaghetti sauce, then more mozzarella, then another layer of spaghetti sauce. do this until the loaf is full. the final layer should be the cheese. place on baking sheet, and bake until hot, and top layer of cheese is melted. cool for about 10 minutes, slice and eat. serve with italian salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease 2 quart casserole. melt butter in a large frypan over medim heat. cook apples in butter 2-3 minutes , stirring occasionally, until crisp tender. stir in brown sugar, reduce heat to low. cook 5-6 minutes , stirring occasionally, until apples are tender. layer half of each of the bread, bacon apples and cheese in casserole. repeat with remaining bread, bacon, apples and cheese. mix remaining ingredients, pour over cheese. cover tightly and refrigerate at least 2 hours but no longer than 24 hours. heat oven to 350 degrees, bake uncovered 40-45 minutes or until knife inserted in centre comes out clean let stand 10 minutes before serving.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 160 degrees c. put slices of bread into a bowl and pour boiling water over them to cover them. leave to soak for 15 minutes. drain bread and squeeze out excess water. mush it all up with a wooden spoon or in a food processor. add other ingredients and mix well. grease a shallow baking tin and pour in mixture. bake for approximately 1 hour until the top is browned and a knife comes out clean (you may sprinkle sugar on the top 3\/4 of the way through if you like). serve hot with english custard or cool and serve in slices.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: on one side of each slice of bread spread butter then cut bread into cubes and place on the bottom of a greased 11x7 inch baking dish. top with ham and sprinkle with cheese. in a medium bowl mix eggs, milk, dry mustard, salt and pepper. pour over bread mixture evenly. cover and refrigerate atleast 6 hours or overnight for best results. bake in a preheated 350 degree oven for about 45 to 50 mins until top is brown and a knife comes out clean.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: whisk together first 6 ingredients until blended. layer half of texas toast in a lightly greased 11x7\" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. repeat layers once. pour eff mixture over toast and cheese. cover and chill overnight. preheat oven to 325 degrees. bake casserole for 50-55 minutes or until center is set. let stand 5 minutes before serving.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. heat a medium size saute pan over high heat and add olive oil. when hot, add onion, garlic and thyme. reduce heat to medium and slowly cook 6 minutes or until onions are soft. place in a large mixing bowl and let cool. add the cream, chicken stock, salt, pepper and eggs; whisk until well combined. add bread cubes, parmesan cheese and tomatoes, tossing to coat well. allow mixture to sit at least 10 minutes. turn mixture into a greased 13x9-inch baking pan. bake at 350 degrees for 45 minutes or until the top is golden brown and the pudding is set.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, toss bread cubes, bacon, onion, peas, 1\/2 c grated cheese and black pepper. in a 2-cup measuring cup, lightly beat eggs. add worcestershire sauce and half-and-half. add enough skim milk to bring the total volume up to 2 cups. pour over bread cubes and toss well. let stand 15 minutes while oven preheats to 350°f. spray a 2-qt souffle dish with non-stick spray. pour mixture into dish; try to arrange mostly bread cubes on top. place on a cookie sheet to catch any spillover. place in preheated oven and bake 45 minutes. sprinkle with remaining 1\/4 c grated cheese and bake an additional 15 minutes.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage and onions in a large skillet over medium heat. drain sausage and set aside. in a large bowl mix together eggs and milk. add in the heavy cream, bread, cayenne and salt and pepper. then add in the sausage, potatoes and parmesan cheese and stir until coated. mixture will me soupy. pour mixture into a greased 9x13 baking dish and place on a baking sheet for spillage. bake at 375 degrees for 45 minutes to one hour. top should be golden brown. if the top starts to look too brown before baking is done, you can cover it with foil. center should be spongy when done.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preaheat the oven to 400°f grease an 8-inch square baking dish. using a food processor, puree 1 cup corn. in a large nonstick skillet, heat the oil over medium-high heat. add the onion and cook, stirring occasionally, until softened, about 5 minutes. stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. stir in the chorizo. in a large bowl, beat the eggs. stir in the milk, pureed corn and tortilla crumbs. add the onion-chorizo mixture and season with salt and pepper. transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. sprinkle with the scallions.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f spray a 13x9x2\" baking pan with non-stick spray. halve tomatoes and arrange on a baking sheet. bake in preheated oven until soft and beginning to shrivel, about 30 minutes. cut each half in four pieces; if they slip off their skins, so much the better. whisk eggs, milk, sour cream, cheese, mustard, salt, and pepper together. toss tomatoes, bread, bacon, and peas to combine. pour into baking dish and pour egg mixture over. cover with aluminum foil and let stand 10 minutes. transfer covered pan to oven and bake 20 minutes, then uncover and bake 20-30 minutes more, until puffy and cheese is golden brown.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. in a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne. season with salt and black pepper. butter each baguette slice and stand up the slices in the prepared baking dish. using a spoon, tuck the crab mixture evenly between the slices of bread. in a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1\/2 teaspoon of black pepper. pour the custard evenly over the bread and let stand for 10 minutes. bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. let stand for 10 minutes before serving.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: break up the bread and soak in milk for 1 hour. squeeze the bread with your hands or in a sieve to remove the majority of the milk. discard the milk. add the remaining ingredients to the bread and mix well. place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. bake in a preheated oven (200 degc) for around 1 to 1 1\/4 hours or until the pudding is a brown colour. serve hot with lashings of onion gravy.","target":"tear bread into pieces, put into greased 9x13 baking pan. mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well. sprinkle top with cinnamon. place butter pats randomly on top. bake in 350* oven for an hour- 1hr. 15 minutes or until puffed. lt cool then add topping. topping: 2 tbls. cornstarch, 1 cup sugar, 1 cup water boil until thick. remove from heat, add 3\/4 stick butter, 1 tsp. vanilla, stir until butter has melted, pour over top of pudding."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry noodles in butter until brown and crunchy. fry hamburger, onion, corn and salt to taste. add both to boiling water with tomato sauce and salsa in it. boil until noodles are done to your liking. add to bowls top with a whole bunch of cheddar cheese.","target":"combine the lettuce, cheese, green onions, black olives and tomatoes in a salad bowl and toss to mix well. combine the avocado, lemon juice, sour cream, oil, sugar, garlic salt, and chili powder in a blender container and process until smooth. pour over salad and toss to mix well. stir in corn chips just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grease 2 quart casserole. melt butter in a large frypan over medim heat. cook apples in butter 2-3 minutes , stirring occasionally, until crisp tender. stir in brown sugar, reduce heat to low. cook 5-6 minutes , stirring occasionally, until apples are tender. layer half of each of the bread, bacon apples and cheese in casserole. repeat with remaining bread, bacon, apples and cheese. mix remaining ingredients, pour over cheese. cover tightly and refrigerate at least 2 hours but no longer than 24 hours. heat oven to 350 degrees, bake uncovered 40-45 minutes or until knife inserted in centre comes out clean let stand 10 minutes before serving.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 160 degrees c. put slices of bread into a bowl and pour boiling water over them to cover them. leave to soak for 15 minutes. drain bread and squeeze out excess water. mush it all up with a wooden spoon or in a food processor. add other ingredients and mix well. grease a shallow baking tin and pour in mixture. bake for approximately 1 hour until the top is browned and a knife comes out clean (you may sprinkle sugar on the top 3\/4 of the way through if you like). serve hot with english custard or cool and serve in slices.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: on one side of each slice of bread spread butter then cut bread into cubes and place on the bottom of a greased 11x7 inch baking dish. top with ham and sprinkle with cheese. in a medium bowl mix eggs, milk, dry mustard, salt and pepper. pour over bread mixture evenly. cover and refrigerate atleast 6 hours or overnight for best results. bake in a preheated 350 degree oven for about 45 to 50 mins until top is brown and a knife comes out clean.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: whisk together first 6 ingredients until blended. layer half of texas toast in a lightly greased 11x7\" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. repeat layers once. pour eff mixture over toast and cheese. cover and chill overnight. preheat oven to 325 degrees. bake casserole for 50-55 minutes or until center is set. let stand 5 minutes before serving.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350 degrees. heat a medium size saute pan over high heat and add olive oil. when hot, add onion, garlic and thyme. reduce heat to medium and slowly cook 6 minutes or until onions are soft. place in a large mixing bowl and let cool. add the cream, chicken stock, salt, pepper and eggs; whisk until well combined. add bread cubes, parmesan cheese and tomatoes, tossing to coat well. allow mixture to sit at least 10 minutes. turn mixture into a greased 13x9-inch baking pan. bake at 350 degrees for 45 minutes or until the top is golden brown and the pudding is set.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, toss bread cubes, bacon, onion, peas, 1\/2 c grated cheese and black pepper. in a 2-cup measuring cup, lightly beat eggs. add worcestershire sauce and half-and-half. add enough skim milk to bring the total volume up to 2 cups. pour over bread cubes and toss well. let stand 15 minutes while oven preheats to 350°f. spray a 2-qt souffle dish with non-stick spray. pour mixture into dish; try to arrange mostly bread cubes on top. place on a cookie sheet to catch any spillover. place in preheated oven and bake 45 minutes. sprinkle with remaining 1\/4 c grated cheese and bake an additional 15 minutes.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown sausage and onions in a large skillet over medium heat. drain sausage and set aside. in a large bowl mix together eggs and milk. add in the heavy cream, bread, cayenne and salt and pepper. then add in the sausage, potatoes and parmesan cheese and stir until coated. mixture will me soupy. pour mixture into a greased 9x13 baking dish and place on a baking sheet for spillage. bake at 375 degrees for 45 minutes to one hour. top should be golden brown. if the top starts to look too brown before baking is done, you can cover it with foil. center should be spongy when done.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preaheat the oven to 400°f grease an 8-inch square baking dish. using a food processor, puree 1 cup corn. in a large nonstick skillet, heat the oil over medium-high heat. add the onion and cook, stirring occasionally, until softened, about 5 minutes. stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. stir in the chorizo. in a large bowl, beat the eggs. stir in the milk, pureed corn and tortilla crumbs. add the onion-chorizo mixture and season with salt and pepper. transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. sprinkle with the scallions.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f spray a 13x9x2\" baking pan with non-stick spray. halve tomatoes and arrange on a baking sheet. bake in preheated oven until soft and beginning to shrivel, about 30 minutes. cut each half in four pieces; if they slip off their skins, so much the better. whisk eggs, milk, sour cream, cheese, mustard, salt, and pepper together. toss tomatoes, bread, bacon, and peas to combine. pour into baking dish and pour egg mixture over. cover with aluminum foil and let stand 10 minutes. transfer covered pan to oven and bake 20 minutes, then uncover and bake 20-30 minutes more, until puffy and cheese is golden brown.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. in a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne. season with salt and black pepper. butter each baguette slice and stand up the slices in the prepared baking dish. using a spoon, tuck the crab mixture evenly between the slices of bread. in a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1\/2 teaspoon of black pepper. pour the custard evenly over the bread and let stand for 10 minutes. bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. let stand for 10 minutes before serving.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: break up the bread and soak in milk for 1 hour. squeeze the bread with your hands or in a sieve to remove the majority of the milk. discard the milk. add the remaining ingredients to the bread and mix well. place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. bake in a preheated oven (200 degc) for around 1 to 1 1\/4 hours or until the pudding is a brown colour. serve hot with lashings of onion gravy.","target":"remove all crust from bread. cut crumb in 1 ½-inch squares and butter one face. bring milk to boil; stop before it bubbles. with an electric mixer, blend the eggs, sugar, cinnamon, and vanilla. add these ingredients to milk and blend to dissolve sugar. in large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture. in a large pan, put about 2 inches of warm water and set in your bread preparation. put in a preheated oven 350°f for about 40 minutes. cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef, garlic, and onion in a large skillet. in a small mixing bowl, combine sour cream and flour. stir in water, bouillon granules, and pepper, and mix with a wire whisk until smooth. set aside. when meat is cooked, add sour cream mixture to the skillet. cook and stir till thickened and bubbly. cook and stir for one minute more. serve over egg noodles or rice.","target":"heat 1 t. oil in large skillet over medium heat. add mushrooms. sauté 3 minutes until tender, stirring frequently. add beef tips with gravy. cover and cook over medium heat 5-7 minutes, stirring occasionally. remove skillet from heat. stir in green onions and sour cream until mixed thoroughly. serve over hot noodles. serve with buttered baby carrots and your favorite ice cream for dessert."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat oil and butter and saute onion and garlic until soft, do not brown. sift over flour and add pepper, sugar and thyme and cook gently about a minute. pour in the consomme, water and wine. add parsley. simmer gently about 15 to 20 minutes until onions are limp. ladle the soup into 4 deep oven proof bowls preferably ones that have handles. place a slice of bread on top of the soup, push down slightly and smother with a 1\/2 cup cheese mixture per bowl. broil until the cheese is melted and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"peel the onions and slice into fine rings. heat the butter in a large pan, add onion and cook slowly over low heat for about 20 minutes, or until very tender. add the sugar and flour and cook, stirring, for another 1-2 minutes until mixture is starting to turn golden. stir in stock and simmer, covered, over low heat for 1 hour. season with salt and pepper. preheat oven to moderate 350 degrees. cut bread sticks into 1\/2 inch slices. bake 20 minutes, turning once, until the slices are dry and golden. top each slice with some grated cheese and place under hot grill until cheese has melted. serve soup topped with toasted cheese croutons."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat butter and oil in heavy, large saucepan over medium heat. add onions, garlic and salt, and cook 5 minutes, stirring often. reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown. stir in flour, and cook 3 to 4 minutes, stirring constantly. blend in broth, sherry and mustard. cover, and simmer 15 minutes, stirring occasionally. stir in sherry vinegar. preheat broiler, ladle soup into six heat-proof bowls. top each with slice of toast and grated cheese. broil until cheese is bubbly and golden, about 1 to 2 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"prepare the onion soup according to the can directions. cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. toast on both sides. if desired, stir an alcohol based spirit into the soup (my favourite is cognac). ladle the soup into two onion soup bowls. top with toasted rounds. spread grated cheese on top of the toast; place under broiler. broil until the cheese is melted and golden. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"heat soup in microwave (i like to add the water to the condensed soup, and then drain out some of the liquid, makes it less salty). toast wheat bread. put bread on top of the soup. cover with cheese. heat in the microwave until the cheese melts. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"melt 1 tbsp butter in bottom of large pot. add onions, cover and cook 5 minutes. uncover and stir until onions are lightly browned. add water, bouillon, and pepper. hold over low heat for 30 minutes to blend flavors. butter bread very lightly and sprinkle one side with parmesan and romano cheese. place on baking sheet and bake at 350 degrees for 15 minutes. once done baking, remove bread from oven and set oven to broil. place soup in 4 oven-proof soup bowls, place 1 slice of swiss cheese directly on soup, top with one slice of bread, and another slice of cheese. broil until cheese melts and serve immediately. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"sauté onions in a little evoo till caramelized (works amazing without this step if you are in a rush). add in water and bouillon if using dough put in oven cook soup 20 minutes. add into oven proof bowls or a 8x8 pyrex dish (i use the pyrex dish). take cooked bread, slice it and melt cheese on top in broiler. top each dish with a slice of cheesy bread and sprinkle a bit of cheese in each dish or pyrex dish; enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place onions and butter in saucepan. sauté on medium heat until onions are tender. add garlic and sauté 1-2 minutes (don't let garlic burn). add beef broth, consomme, and woschershire sauce. bring to a boil for 1 minute. take ovenproof bowls (i use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. fill bowl with soup leaving room at the top. place toasted french bread on top. top with 0.125 cup swiss cheese. place under broiler until cheese is bubbly. serve immediately. caution--bowls will be hot!","target":"you will need a 24-ounce microwavable bowl. add condensed soup to bowl. refill soup can with water and add the water to the bowl. without opening the ramen package, crush the ramen noodles mercilessly until mercilessly crushed. open package. depending on preference, add 1\/2 to 1 full flavoring packet to soup. add crushed noodles to bowl (they will float to top of soup). cover noodles with parmesan cheese, spreading cheese to sides of bowl so noodles are completely covered - use more cheese if necessary. microwave for 2 minutes. (cheese will not melt.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil noodles in water until tender. brown ground beef and sausage until well done. add spaghetti sauce to meat. mix together the cottage cheese and drained spinach. spray bottom of lasagna pan with no-stick spray. layer:noodles, meat sauce, noodles, cottage cheese\/spinach mixture, noodles, meat sauce, noodles, cottage cheese\/spinach mixture, noodles, meat sauce and top with cheese. bake 350 for 40 minutes covered and about 15 minutes uncovered.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 400 degrees. grease pie plate (10 x 1 1\/2 inches). layer cottage cheese and parmesan cheese in pie plate. mix beef, tomato paste and one-half of mozzarella cheese; spoon on top. beat milk, bisquick, eggs, salt and pepper one minute with hand beater. pour into plate. top with remaining mozzarella cheese. bake until knife inserted between center and edge comes out clean; about 30 to 35 minutes.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350*. cook hamburger,onion, and bell pepper until done strain grease. mix tomato sauce, tomato paste, bay leaves, oregano, and salt\/pepper to taste. after heated add meat. layer meat, noodles, and cheese. note: i use the no yolk wide egg noodles these to me work out alot better. i add them to the sauce and then i layer meat sauce\/noodles and cheese.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown hamburger meat and sausage together in a deep pot. drain off all grease and add sauce, heat at medium. boil noodles. when tender, strain off water; remove sauce from heat. in large rectangular dish, spread half of meat sauce, add one layer of noodles. spread half cottage cheese and half of mozzarella. add remaining meat sauce and repeat steps. bake at 350 for approx 30-35 minutes. let stand 15.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown meat and onion, drain. add ragu and mushrooms. simmer 10 minutes. cook pasta according to package directions, drain. in a 9x13 inch pan, pour in half of hamburger mixture. layer noodles on top of hamburger mixture, and add 2 cups of cheese. repeat. bake 325 for 30 minutes.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix the ricotta and 2 cups each of the cheeses in a bowl. leave remaining shredded cheeses alone to add to layers later. set aside. brown ground beef and add spaghetti sauce. simmer. thinnly slice tomotoes, zucchini, squash and mushrooms. layer the lasagna in pain -- sauce, veggies, cheese, noodles. repeat for 3 layers with top layer of meat sauce, veggies and cheese. bake at 350 f for 60 minutes. enjoy. you can add fresh spinace leaves to the layers as well if you wish.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook onion, garlic and celery in oil until soft (but not brown). add beef and brown. stir in remaining ingredients. cover and bring to a boil. reduce heat and simmer 3 hours until thick. chill and refrigerate. skim fat. sauce should be thick enough to cut with a knife. lasagna preperation. layer ingredients starting with meat sauce, then cheese and then noodles. add parmesan as desired. once the dish has been filled, top it off with an even layer of mozzarella cheese. cook for 30 minuets at 350 degrees f. this can be made ahead and refrigerated but allow a little extra baking time if it is cold.","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown the meat. add the onion and garlic and sauté until soft. stir in the oregano, pepper, cinnamon, pepper, salt, sugar. simmer for 20 minutes. combine egg, ricotta, parmesan and parsley. put a thin layer of meat sauce in the pan. layer noodles, ricotta, meat sauce, shredded cheese in that order twice. bake at 350º for 30-35 minutes. let stand for 10 minutes. serve!","target":"cook lasagna noodles until tender but firm. drain. butter cookie sheet. arrange noodles. put on the american cheese. then cover with remaining noodles. spread ragu to your liking. then cheddar cheese, then pepper and onion. add pepperoni. bake at 350°f degrees until pepper and onions are done to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the milk, salt and lard in a saucepan and bring to a boil. set aside. in a small bowl combine the yeast, 1 cup of the flour, and 1\/2 cup warm water and set aside. in a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly. add the milk mixture, yeast mixture and remaining flour and thoroughly combine. set aside to rise, kneading 6 times every half hour. the bread will take 6 hours to rise. prepare 5 round loaf pans with butter or lard. divide the batter among the pans - each pan should be half full. press the dough evenly in the pan and let it rise again until it reaches the top of the pan. preheat the oven to 350 degrees f. brush the loaves with beaten egg. bake for about 1 hour, until golden brown.","target":"sprinkle yeast into 1\/2 cup warm water and let activate. combine all ingredients and knead well. cover with a dry towel and let rise until doubled. divide into 3 round loaves and placed in greased round cake pans. let rise, brush tops with beaten egg and bake at 350f degrees 30-40 minutes ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean and rip up lettuce into larger serving bowl. chop onions and add to bowl with lettuce. fry bacon until crisp in frying pan and drain on paper towels. crumble bacon when cool. add vinegar and water to bacon fat in frying pan and bring to boil. pour boiling bacon grease and vinegar mixture over salad greens, stirring constantly while lettuce wilts. mix well. garnish with bacon bits before serving.","target":"gently wash and dry lettuce. place in a salad bowl or on individual plates, then top with onions and eggs. combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar. whip until quite foamy then pour over salad. sprinkle with chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean and rip up lettuce into larger serving bowl. chop onions and add to bowl with lettuce. fry bacon until crisp in frying pan and drain on paper towels. crumble bacon when cool. add vinegar and water to bacon fat in frying pan and bring to boil. pour boiling bacon grease and vinegar mixture over salad greens, stirring constantly while lettuce wilts. mix well. garnish with bacon bits before serving.","target":"pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry. put the clean, dry,torn lettuce in a large glass salad bowl. sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded parmesan cheese over the lettuce pieces. do not toss yet. cover and chill until ready to serve. just before serving toss the salad with the dressing and serve chilled. as an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation. enjoy !"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean and rip up lettuce into larger serving bowl. chop onions and add to bowl with lettuce. fry bacon until crisp in frying pan and drain on paper towels. crumble bacon when cool. add vinegar and water to bacon fat in frying pan and bring to boil. pour boiling bacon grease and vinegar mixture over salad greens, stirring constantly while lettuce wilts. mix well. garnish with bacon bits before serving.","target":"tear lettuce leaves into bite-size pieces to make about 4 cups and add green onions slices. in a small bowl, whisk the dressing ingredients and refrigerate. just before serving, pour dressing over lettuce and toss, or serve on the side if you prefer. refrigerate leftovers. for variation: you can also make the dressing for this salad, mixing 1\/4 cup buttermilk, 1 or 2 tablespoons salad dressing or mayo and 1 or 2 tablespoons sugar, (according to your taste), 2 tablespoons apple cider vinegar, salt and pepper, and serve with 6 cups torn leaf lettuce washed and dried. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: flake the salmon in a bowl. add the egg, mustard, and pepper. mix well. gradually add flour until mixture just reaches a consistency where you can form a patty, but is still quite crumbly. keep in mind that the fish cakes will become more firm as they cook. divide the mixture in half and form into patties. heat the olive oil in a pan over medium heat. coat the fish cakes in a little flour, and place in pan. cook until firm and slightly browned on each side. serve with vegetables and a couple of lemon wedges.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes. set aside. remove skins from potatoes and grate coarsely into a large bowl. add onion and celery. in a small bowl, whisk together mayonnaise, egg, worcestershire sauce, thyme, capers and season to taste. add to potato mixture and stir until combined well. add salmon and incorporate evenly. form 1\/3 cup measures of salmon mixture into patties and dredge in flour. in a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown. serve salmon cakes with lemon wedges.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium bowl, beat eggs. add cream, cornmeal, onions, flour, baking powder, pepper and salt if desired. add salmon; mix well. melt butter in skiller or griddle; drop salmon mixture by 1\/3 cupfuls and cook over medium heat for 5 mins. on each side or until lightly browned. serve hot.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: grill three rashers until crisp then cut into small pieces. sieve together the flour and salt into a bowl, rub in the butter until it resembles fine breadcrumbs. add all but 15gms cheese and the crumbled bacon. mix the milk, tomato sauce, and worcestershire sauce together; add dry ingredients. mix to a soft dough and roll out to an 18 cm circle. brush with milk and cut into 8 wedges. arrange on a buttered, floured, baking tray in a circle with edges overlapping. sprinkle with remaining cheese. bake in oven at 200 degrees c for 30 minutes. cut the remaining bacon in half and roll up. place rolls on skewer and grill until crisp use as garnish.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain water from the salmon and put salmon in a medium bowl. add dill and stir to break up the salmon. add milk, cornmeal and egg whites. stir to blend everything in well. if baking,. grease 6 standard muffin tins, no stick cooking spray works well. divide mixture into the 6 tins. put in 350 f oven for 30 minutes. if frying,. form into 5 or 6 patties, not too thin. place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil. fry for about 4 minutes, turn and fry 4 more minutes.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spray a nonstick frypan with veggies cooking spray and heat to medium. spray veggie cooking spray over both sides of the cod fillets; squeese 2 lemon sections over cod surfaces; sprinkle parsley, italian seasoning, salt and pepper over both sides of the cod filets. place cod into medium hot frypan, cook for about 5 minutes, carefully turn and cook a further 5 minutes or until fish flakes easily with a fork. serve hot with the other 2 lemon sections for garnish.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: dice potato's with skin on and place over high heat with just enough water to cover and cook until just soft then drain, give them a quick and course mash and set aside to cool a little. gently stir fry the vegetables over medium heat just to dry them a little then add to potato's. remove small bones from salmon and flake the meat into a bowl then add all other ingredients and mix gently until combined. it's safe to taste and adjust for salt as everything is already cooked. form into 8 patties and gently brown them in a little olive oil over medium high heat for about 3 to 4 minutes each side. serve them on their own, on an english muffin, in lettuce cups, with a side salad or rice or pasta, -- what ever you like.","target":"pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"cook noodles according to package directions; drain well. blend together all other ingredients except cheese; fold in noodles. turn into a lightly greased or sprayed casserole dish. top with cheese. bake covered at 375 f for 30 minutes; uncover and bake 15 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"cook noodles per package directions; rinse and drain. in a large pot, melt 1\/2 cup butter. add flour, garlic salt, and onion salt; stir until smooth. gradually stir in milk. bring to a boil, stirring constantly. cook and stir for 2 minutes or until thickened and bubbly. add the cheese; stir until melted. add in the noodles; stir to combine. transfer noodles to two greased 2-quart casserole dishes. in a small bowl, add dry bread crumbs and melted butter; toss. sprinkle bread crumb mixture over casserole. bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"preheat oven to 375 degrees. lightly oil a 7 x 11 inch baking pan or spray with a nonstick cooking spray. cook noodles according to package directions. drain. while noodles are cooking, heat oil in a large nonstick skillet over medium heat. add onion, bell pepper, and garlic. cook, stirring frequently, until onion begins to brown, about 10 minutes. remove from heat. in a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. mix well. add onion mixture and cooked noodles. mix until well combined. spoon mixture into prepared casserole. press noodles down gently with the back of a spoon. sprinkle with paprika. cover and bake 25 minutes. uncover and bake 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"cook noodles according to package directions; drain. in a small saucepan, melt butter. stir in the flour, garlic salt and onion salt until smooth. gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat. add cheese, stirring until melted. stir in noodles. transfer to a greased shallow 1 1\/2 quart baking dish. toss bread crumbws and butter; sprinkle over top. bake, uncovered, at 350° for 20-25 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"boil egg noodles until al dente. drain. add salt and pepper to taste. melt 1 stick butter into the noodles. cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. use whole box. chop onions. melt 1 stick butter in saute pan and saute onions till soft. in casserole pan, layer 1\/2 of the noodles. then layer 1\/2 of the onions. then layer all the potatoes. top with remaining layers of noodles and onions. pour all juices\/butter over casserole. bake at 350 f for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook the noodles until just tender, drain, rinse with cold water, drain well and set aside. in a large skillet melt the butter. add beef and fry until well cooked and crumbly. stir in salt pepper, basil and tomato sauce. in a large bowl combine the noodles, cottage cheese, green onions and sour cream. preheat oven to 350°f. butter a casserole dish (8-inch square). put in half on the noodle mixture. top with half of the beef. add last half of noodles and top with the remaining beef. sprinkle with the cheddar cheese. bake uncovered, 30 minutes or until bubbly and the cheese has melted.","target":"preheat oven to 325°f begin cooking noodles according to package directions. have cream cheese and sour cream ready. remove noodles from heat, drain in collander, and return directly to pot. add cream cheese, sour cream, salt, and black pepper. stirr thoroughly, mixing well. lightly grease a 9x9 pan with butter or spray butter. spread half the noodle mixture into pan. spread chili over top, then spread remaining noodles. sprinkle with cheddar cheese and cayenne pepper. bake for 30-45 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring broth to a boil and reduce to medium. add leeks, potatoes, and onion. simmer, covered, 25-30 minutes. add seasonings and cream. simmer 5 minutes more. slightly mash with a potatoe masher to desired consistency. serve with salad and crusty bread. a snap to make, but tastes gourmet!","target":"slice potatoes and leeks. add the potatoes to the pressure cooker, with the bouillon and water. process on high for 10 minutes. saute the leeks in the butter. add the leeks to the pressure cooker. use the immersion blender. optional: top with garlic croutons and minced chives or scallions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"combine dry ingredients in bowl and mix well. beat egg and milk together; add corn. mix well. saute onion, chiles and pimiento in butter inskillet until onion is tender. add milk mixture, onion mixture and cheese to dry ingredients. stir until just mixed. pour into well buttered 8-inch square pan. bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary), or until toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"chop green pepper and onion and place in a small bowl. mix eggs and oil in a mixing bowl. add the dry ingredients and stir till mixed. add the milk and stir in add the chopped vegetables, chilies, corn, garlic and cheese and stir till mixed. spray a 13x9-inch pan with cooking spray and pour in the batter. bake in a preheated 375°f oven for 30 minutes or till top is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"set oven 425f degrees. put 3 tablespoons each of crisco, oil or for best results, reserved bacon fat into two 8-9 inch iron skillets. place them into the oven as it is pre-heating. mix all ingredients together and divide batter equally between hot skillets. bake for 30 minutes or until brown. remove from pans to cool. note: i have made this recipe using only 1\/2 cup oil and it turns out just fine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"chop the onion and sautee it in the skillet with the butter. (it's more butter than you need for the onion, but it will all go into the mix.) in a bowl, fully mix the dry ingredients. separately, beat the eggs with the milk. combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients. pour the mix into the skillet. place the skillet in a 400 degree oven and bake for about 20 minutes. enjoy it with honey."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"in a mixing bowl, combine the first 6 ingredients. in another bowl, combine the remaining ingredients. add to the dry ingredients and stir just until moistened. pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet. bake at 350 for 30-35 minutes or until bread is golden brown and tests done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400°f with your favorite iron skillet inside. mix all ingredients except butter together in a mixing bowl. take hot skillet out of oven and melt butter in it. pour cornbread mix in skillet and bake at 400°f for about 20 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375 degrees f. in a medium bowl, combine milk, egg, oil, and vinegar; mix well. add all other ingredients and mix well, being sure to remove any lumps. batter will be thin. pour batter into greased 8\" x 8\" baking pan. bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat ovent o 350 degrees. mix all ingredients together well. grease a cast iron skillet and pour in bread battter. bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. **selfrising flour=1 cup flour to 1 and 1\/2 t's baking powder to 1\/2 t. flour. this works with corn meal as well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 300 degrees f (150 degrees c). lightly grease a 9x13 inch baking dish. in a large bowl, beat together butter and sugar. beat in eggs one at a time. blend in cream corn, chiles, monterey jack and cheddar cheese. in a separate bowl, stir together flour, cornmeal, baking powder and salt. add flour mixture to corn mixture; stir until smooth. pour batter into prepared pan. bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 300 degrees f. lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust). in a large bowl, beat butter and sugar together. add eggs one at a time, beating after each addition. mix in corn, chilies and cheese. in a separate bowl, mix flour, cornmeal, baking powder, and salt. add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread). the batter doesn't have to be totally smooth. pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean. serve warm for best crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 325°. butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better). in a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside. using an electric mixer, cream butter and sugar. while mixer is running, add eggs, one at a time, beating well after each addition. add corn, pineapple and cheese; mix to blend. at low speed, add flour mixture and mix until well blended. pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400 degrees f. grease 8 inch square pan and set aside. in a large bowl, combine dry ingredients. in a medium bowl, whisk sour cream, milk and eggs together. quickly stir in butter. pour liquid mixture over dry ingredients. stir with rubber spatula just to blend. do not over mix. scrape batter into pan. bake 20 minutes or until toothpick comes out clean. cool and cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 300 degrees. spray a 9x13 inch baking dish with non stick cooking spray. in a large bowl, beat together butter and sugar. beat in eggs one at a time. blend in cream corn, chiles, monterey jack and cheddar cheese. in a separate bowl, stir together flour, cornmeal, baking powder and salt. add flour mixture to corn mixture; stir until smooth. pour batter into prepared pan. bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350f degrees mix together cornmeal, flour, milk, eggs, and butter. add mexicorn, onion, peppers, and cheese. you may need to add a little more milk if batter is too thick bake in two greased iron skillets or muffin pans for approximatetly 40 min. until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350. grease a 9x13 pan. combine sugar and eggs. sift together flour, cornmeal, baking powder and salt. set aside. add milk and butter to egg and sugar mixture. add flour mixture and mix quickly. put mixture into prepared pan. bake for about 30 minute. until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350*. lightly oil your 10 inch black iron skillet (bottom and sides) and let it get hot in the oven while mixing above ingredients. if you do not have a skillet use a 9 x 13 pan. once skillet is hot, pour in mixture. bake for 40-45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat over to 425 degrees. mix together first eight ingredients, and then slowly fold the corn meal into the mixture. pour into a long pyrex baking dish that has been well greased. bake for 30 to 40 minutes, or until center is done. brush melted butter on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"sift meal with salt, add fat, eggs, and 1 cup of milk, mix well for 10 minutes. add the remaining milk. oil a baking dish. bake in moderate oven (375 f) when it starts getting a golden color, take out of the oven. cut into square pieces. it is always served warm as an entree with cheese or kajmak."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350 degrees. lightly oil a 9x13 inch glass baking dish. put dish in oven and let it get hot while mixing ingredients. once all ingredients are mixed, pour into baking dish and bake fro 45 minutes, or until toothpick inserted into center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"heat oven to 400³f. grease bottom and side or round pan, 9x1 1\/2 inches, or square pan, 8x8x2 inches, with shortening. beat milk, butter and egg in large bowl with hand beater or wire whisk. stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). pour into pan. bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. serve warm if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 300°f; lightly grease a 9x13-inch baking dish. in a large bowl, beat together butter and sugar. beat in eggs one at a time. blend in cream corn, chiles, monterey jack and cheddar cheese. in a separate bowl, stir together flour, cornmeal, baking powder and salt. add flour mixture to corn mixture; stir until smooth. pour batter into prepared pan. bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400°f and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (if using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter). mix all the ingredients and pour batter into prepared pans. bake for 35-45 minutes depending on how hot your oven gets. cornbread with be super moist so do not over bake it! if you prefer crunchy cornbread, i suggest you bake this using the muffin pans. this is great with fried potatoes and pinto beans! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat the oven to 400°f place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter. remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. then pour the rest of the butter into the batter. stir until just combined. pour the batter into the skillet. bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"set oven to 400 degrees. butter a 13 x 9-inch baking pan. in a bowl combine first 7 ingredients; mix well. add in drained corn and green chilies; mix to combine. in a small bowl, mix\/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine. pour into prepared baking dish. bake for about 20-25 minutes, or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"set the oven at 350 degrees. grease an 8 by 8 inch baking pan with shortening. pop the pan in the oven to heat while you're mixing up the corn bread. mix the cornmeal, sugar, flour, baking powder, baking soda and salt in a bowl. whisk together the buttermilk, eggs, vanilla and melted butter in another bowl. pour the wet ingredients into the dry and give them a good stir, just till everything is moistened. pull the hot greased pan from the oven and pour in the batter. bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. take the corn bread out of the oven and brush the top with honey. cool for 10 minutes in the pan before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. now add the cornbread mixes and stir just until moistened. pour into a greased 9x13 baking dish. bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. serve warm and refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"heat oven to 230c (450f). grease bottom and sides of a 8x8 inch or 9x9 inch square pan, or a 22 or 23 cm or 25 cm oven proof skillet. mix all ingredients; beat vigorously 30 sec; pour batter into pan. bake 25 to 30 minutes (skillet about 20 min) or until golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"briefly mix all dry ingredients with wire whisk. add wet ingredients and mix just to combine. pour batter into 10\" (24cm) greased cake pan or skillet or 6 muffin pan and bake at 400f (200c) for 25 to 30 minutes. let cool for 10 minutes before removing from pan. \"fun tip for chili\": make as muffins, cut in half horizontally, put bottom of muffin in bowl and cover with chili, serve muffin top on the side with butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 325 degrees. grease a 9x13 inch baking dish. in a large bowl, beat together butter and sugar. beat in eggs one at a time. blend in cream corn, chiles, monterey jack and cheddar cheese. in a separate bowl, stir together flour, cornmeal, baking powder and salt. add flour mixture to corn mixture; stir until smooth. pour batter into prepared pan. bake in preheated oven for 1 hour or until a toothpick inserted into center of the pan comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat over to 425. melt butter in oven in 9x9 baking pan. in large bowl combine all dry ingredients. measure milk, then beat the two eggs into it. make a well in the dry ingredients and pour the egg\/milk mixture into it. pour in the melted butter. stir well until just moistened. pour batter into 9x9 pan and bake for 20-25 minutes, or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400°f. blend together sugar, oil, and beaten eggs. in another bowl combine flour, baking powder, salt and cornmeal. add dry ingredients gradually to creamed mixture. alternately with the milk, stirring just enough to blend after each addition pour into well greased and floured 9x9 pan and bake 30-40 minutes at 400. serves six."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400 degrees f (200 degrees c). spray or lightly grease a 9- inch round cake pan. in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. stir in egg, milk and vegetable oil until well combined. pour batter into prepared pan. bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat the oven to 450°f lightly grease a cast iron skillet or mold, and place in the oven while it\u2019s preheating. in a medium bowl, combine the cornmeal, baking soda, baking powder, salt and flour. add the milk, a little at a time until combined. add the melted butter (still hot) to the mixture, and stir to combine. add the egg and mix well. remove the hot skillet (or mold) from the oven, and fill with the cornmeal mixture. place it back into oven, and cook until golden brown, about 15 to 20 minutes if you are using a mold or 20 to 25 for a skillet. remove from the oven and unmold onto a rack. best served still hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375 degrees fahrenheit. lightly oil an 8\"x8\" baking dish. combine dry ingredients in a medium bowl. add wet ingredients and mix well. pour batter into pan, baking for about 30 minutes until done. let cool, and cut into 12 squares. serve warm. cover and refrigerate unused portions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 425°. in a large bowl cut in 3\/4 cup vegetable shortening with the cornbread mix and until it resembles coarse crumbs. add 3 lightly beaten eggs and 1 cup of water. mix well. bake in a commercial baking pan greased for 15 \u2013 20 minutes, or until a tooth pick inserted into the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"mix all the ingredients together and pour into a 10\" ungreased iron skillet. bake at 350 for 30-40 minutes. remove from the oven and let cool in pan for 30 minutes before removing. note: the directions say to use 1 small can cream corn. you can 1 small jar cheez whiz for in place of the grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"combine muffin mix, milk and eggs in a large bowl until batter is lightly mixed. add corn, cheese, chilies, pimentos and salsa. blend gently. spread into a lightly buttered 9-in square baking dish. bake at 400° for 45 minutes or until a tester inserted in center comes out clean. cool for 5 minutes before cutting into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 425 degrees. grease an 8-inch square pan, cast iron skillet or cornbread mold. in a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. to dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. pour into prepared pan. bake for 20-25 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"in a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, cheddar cheese and lime juice. season with cumin, cayenne pepper, and salt. stir to blend in seasonings, then refrigerate until chilled before serving (at least 1 hour). **cook time does not include refrigerating for at leat 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"mix corn meal, baking soda, and salt together. add buttermilk, and egg yolks, beat with cornmeal mix. add in melted margarine while mixing. beat egg whites until stiff (important). gently fold in just enough to mix thoroughly. cook at 450°f until done, 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"soften the butter. mix the milk and the eggs. set these aside. in a large mixing bowl, mix the dry ingredients. stir in the milk mixture and the softened butter. mix thoroughly but do not beat. pour into an ungreased 9 x 13 baking pan. bake 1 hour at 325 degrees. in a small bowl, mix together the honey and butter. after the cornbread has baked and while it is hot, coat with the honey and butter mixture. let set for 15 minutes minimum before serving. this cornbread is even better the next day if there is any left!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375. in a large bowl, stir together the cornmeal, flour, salt, and baking powder. in a medium bowl wish together the eggs, buttermilk and 6 tablespoons of the oil. pour the egg mixture into the cornmeal mixture and stir just until incorporated. grease and 8-inch cast-iron skillet with the remaining 1 tablespoon of oil. preheat the skillet in the hot oven for about 5 minutes. pour the batter into the skillet and bake for 25 to 30 minutes until the corn bread is firm to the touch and lightly brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 425°f; grease bottom and sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside. in a medium mixing bowl stir together the dry ingredients. make a well in the center of the dry mixture, set aside. in another bowl combine the eggs, milk, and oil. add egg mixture all at once to dry mixture. stir just till moistened. spoon batter into pan. bake for 20-25 minutes, till a toothpick inserted near center comes out clean. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 450 degrees. place butter in 10-inch cast-iron skillet and place in oven until butter melts. spread butter around skillet when melted. set aside. in a large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. in a medium bowl, with fork, beat buttermilk and eggs until blended. pour melted butter from the skillet into this mixture; then add buttermilk mixture to the corn meal mixture. stir just until corn meal mixture is moistened (batter will be lumpy). pour batter into prepared skillet. bake about 25 until golden brown and toothpick inserted in center comes out clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375. mix all ingredients in a large bowl. you can use a full cup of sugar if you like sweeter cornbread. pour batter into a greased pan (9in. round). let for approximately 35-40 min or until golden. insert toothpick in the center to check (toothpick will be clean). let stand for 5 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"heat oven to 400. on ungreased 15x10x1 inch baking sheet unroll cornbread twists. press together to form a 15x6 inch rectangle. prick dough with a fork and sprinkle with chili powder. bake at 400 for 5 minutes. in a small bowl combine taco sauce and cumin-mix well. remove crust from oven. spread taco sauce,olives,peppers,onions,jalapeno and cheese over crust. return to oven for 8-12 more minutes or until edges are golden brown and cheese is melted. if using,sprinkle with cilantro. to serve,cut into squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"saute onions and green pepper with the butter until tender and set aside to cool. mix all other ingredients and when the onion mixture cools add it! pour ingredients into a greased 9x13 pan and bake in a 400* oven for 30 -45 minutes depending on your oven. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350 degrees. grease an 8-inch square baking pan. in a large bowl, combine cornmeal mix, onion, cheese, and sugar. stir in milk, eggs, corn, and peppers. pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean. cut into squares to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350 degrees. in a bowl, combine corn muffin mix and onion. combine the remaining ingredients; add to the corn bread mixture just until moistened. pour into a greased 13 x 9 inch baking dish. bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. serve warm. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375 degrees. generously grease 1 1\/2 quart casserole dish (i use non-stick cooking spray). in large bowl, combine cheese, buttermilk, oil, eggs, corn, and chiles. mix well. in small bowl, combine cornmeal, flour, baking powder, salt, and baking soda. add dry ingredients to liquid ingredients and stir just until moistened. pour into greased dish and bake 40-50 minutes until deep golden brown and toothpick inserted in center comes out clean. cool 10 minutes and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 425°f. preheat cast iron skillet in hot oven for 10 minutes. mix dry ingredients in one bowl. mix wet ingredients in another. put butter in hot skillet to melt, and dump most of it into the wet stuff. stir dry ingredients into wet ones. put batter into skillet and bake until golden, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"in separate bowls, mix together dry ingredients and another with wet ingredients. then stir together until moist, adding a bit more water if needed to make a smooth consistency. pour into 10-inch oiled pie plate and sprinkle top with poppy seeds. bake 20 minutes at 400°f serve with butter or tahini. 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"grease a 9 x 13 baking dish and get it hot. mix together the eggs, sour cream, salt, corn, and oil. then add the cornmeal, green peppers, jalapeno peppers, and baking powder. pour 1\/2 of the mixture into the already hot dish and sprinkle 1\/2 cup grated sharp cheddar cheese over the mixture. then add the remainder of the mixture over the cheese. bake at 350 for 30 minutes then add 1\/2 cup grated cheese and return to the oven for 15-20 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 475°f. grease 1 square pan, 9 x 9 x 2 inches (i intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour. sift together cornmeal, flour, sugar, baking powder, and salt. place in a large bowl. in a separate bowl beat eggs quickly about 1\/2 minute, add milk, beat another 1\/2 minute. add milk and eggs to dry ingredients all at one time, and blend. last, add melted shortening. mix until blended but do not *overmix*. pour into greased pan and bake in a preheated oven at 475 f about 15 minutes or until golden brown on top. when it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat ove to 350 degrees f. melt the butter in a 13\" x 9\" pan. in a large mixing bowl, combine the mixes, sugar, eggs, sour cream and creamed corn. pour batter into pan on top of the butter and spread evenly. bake 35-45 minutes until light golden brown and a toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 400 degrees. combine corn meal, flour and salt in bowl. mix well. combine egg, milk, and oil in small bowl. mix well. add milk mixture into flour and corn meal mixture until just blended. pour into 11\" inch cast iron skillet. bake 20 to 25 minutes or until knife inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350 degrees. combine flour, cornmeal, baking powder, baking soda, and salt; set aside. in another bowl combine butter, sugar and eggs; mix well. add maple syrup and buttermilk. stir in dry ingredients just until moistened. stir in pecans. pour into greased 8x4 inch loaf pan. bake 35-40 minutes or until toothpick inserted in center comes out clean. cool for 10 minutes in pan and serve with maple syrup if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat an oven to 375°f butter a 9-inch square cake pan. sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. in another bowl, whisk the milk, sour cream, corn oil and egg. fold into the flour mixture; do not overmix. pour into the prepared pan. bake until a toothpick inserted into the center comes out clean, about 35 minutes. remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. cut into squares. makes one 9-inch square loaf; serves 9."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon. now add the cornbread mixes and stir just until moistened. pour into a greased 9x9 baking dish. bake at 350 degrees for 30-35 minutes or until lightly browned and the edges pull away from the sides of the pan. serve warm and refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"put vinegar in milk to sour until used. just before using, add soda. in bowl, place cornmeal, flour, salt, sugar, salad oil, eggs, baking powder and half of soured milk (or buttermilk). beat until well mixed, but no longer. add other half of milk and beat again. pour into well greased 8\" square pan and bake at 375 degrees until it leaves sides of pan and is well browned, about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"1. preheat oven to 425 degrees. 2. place iron skillet or baking dish in oven while preheating with 3 tablespoons of butter. 3. melt remaining 5 tablespoons of butter in microwave. 4. in a bowl, whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt. 5. in another bowl whisk together the buttermilk and eggs. 6. add melted, cooled butter to egg and buttermilk mixture- whisk. 7. stir the liquid mixture into the dry mixture until just combined. 8. pour into hot butter skillet or baking dish (8x8). 9. bake for about 18-22 minutes. 10. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350. combine dry ingredients. be sure to push baking powder through a strainer if it is pebbly. separately, combine milk, eggs and oil and whisk until well combined. add wet to dry and whisk to combine. pour into pan(s) (if nonstick, coat with veggie oil). bake for 30-50 minutes depending on the size of your pan(s). toothpick or paring knife will come out clean when done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray. in a bowl, mix together all the ingredients; put mixture in the baking dish. bake, uncovered, until it is firm and lightly browned, about 1 hour. cut into squares and serve. *can add 1 cup chopped cooked ham, sausage, or vegetarian \"ground meat\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan. melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan. bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"preheat oven to 425 degrees. pour 1\/4 cup oil into 10\" cast iron skillet. preheat the skillet while you mix the cornmeal. in a large bowl, beat 3 eggs with 1\/4 milk and remaining 1\/4 cup oil. add corn, cornmeal, onion, bell pepper, pepper, and cheese, mixing well. pour mixture into preheated skillet. bake 30 minutes, until top is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: brown beef and onion together for about 7 minutes and add green chilis cook for 3 minutes. set aside. in a bowl, combine cornmeal, buttermilk, eggs, soda, salt and corn stir just to mix. in a baking pan, put about 2 t grease and let melt in a 350f degrees oven. now add 1\/2 of cornmeal mixture. on top of that sprinkle beef mixture, then cheese, add the rest of the cornmeal mixture on top of cheese. bake 45 minutes or until top is golden brown. serve with hot salsa and sour creme.","target":"-preheat oven to 400(f). -spray 8x8 pan with pam or other cooking spray. -mix all ingredients until combined. -pour in prepared pan. -bake for 25 minutes. if you double the recipe it will make enough for 72 mini muffins. they will cook perfectly at the same temp for 10 min (based on a mini muffin tin with 24 muffins) *don't forget to spray the muffin tin too*."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 400 f. mix 1 1\/2 c sugar, butter, shortening, eggs and vanilla in large bowl. stir in flour, cream of tartar, baking soda and salt. mix 1\/4 c sugar and cinnamon (can use colored sugar or plain sugar) in a bowl. shape dough into balls about 1 1\/4 inch in diameter. roll in cinnamon\/sugar mixture. place on ungreased cookie sheet. bake 8-10 minutes. remove from cookie sheet to cooling rack.","target":"creme together crisco, butter sugar egg and vanilla. sift together flour, soda, salt. add to butter mixture. add milk, mix well. combine sugar and cinnamon in a sm. ceral bowl. i always refrigerate dough for about 15 minute. for easier handling. roll in to balls about 1 in in dia. and dip in sugar and cinnamon. place on cookie sheet (ungreased) and bake at 375."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"cook angel hair pasta as directed on package. rinse and drain well. in a 10 inch nonstick skillet, cook until tender onion and peppers in 1 tbls. olive oil. set vegetables aside to cool. heat 1 tbls. of olive oil in same skillet. when well heated, spread angel hair pasta in skillet. cook for 5 minutes or so until browned on underside. turn pasta out on a plate. slip pasta back into skillet (browned side up) and reduce heat to medium. spoon sauce over pasta. top with cooked peppers and onions. sprinkle with cheese, seasoning and olives. cover and cook for 5 more minutes or until cheese is melted. cut into wedges and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"melt butter in a medium skillet. add pepper flakes---cook over med high heat 1 minute. add garlic cook 1 min (don't let it become brown). move off heat add vodka. cook on high 2 minute. add tomatoes cook 2 minute. add cream and cream cheese, cook 2 minute. adjust hot pepper or add salt if you think it's necessary. drain cooked pasta, add to sauce, toss to mix, cook 1 minute covered, put into serving bowl, top with parmesean and chopped parsley. (we like our pasta wet not dry, you may find this enough sauce for a pound of pasta, but not us). serve with salad and crunchy italian bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"cook pasta until just done. don't overcook. drain and place in large bowl. over medium heat in medium sized pot melt the butter. add the sliced mushrooms and saute until just browned. stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. do not brown. add the hot milk and cook until just thickened. add the seasonings to your taste. combine the sauce with 2 cups of the cheese until melted. add to pasta in bowl and mix. spray a large casserole dish with non stick coating and pour in the pasta mixture. sprinkle on the remaining cheese. cover and bake at 350°f for 25 minutes or until bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"preheat skillet or oven top grill over medium heat. in a bowl combine kalamata olives, chopped garlic, lemon zest, rosemary, and tuna. coat each side of whole wheat bread with olive oil. spread tuna mixture on slice of bread. top with jarlsberg cheese and other slice of bread. heat sandwich on each side for 2 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. add the tomatoes and juice, green pepper, herbs, salt and pepper. simmer for about 5 minutes. add the tuna and cook a further 5-10 minutes to heat through. while sauce is simmering, cook the pasta in lightly salted water until tender. drain. place cooked pasta on a serving dish, top with the grated cheese and pour tuna sauce over. garnish with tomato. * can be doubled.","target":"cook your pasta following the directions on the box, drain well and transfer to a bowl. add marinara sauce, black olives, oregano and basil and mix well. chop your pepperoni into fourths or eighths and sprinkle on top. transfer to a 3 qt baking dish. sprinkle with mozzarella and parmesan cheese and bake covered in 350 degree oven for 45 minutes. uncover and cook another 15 minutes until the top is hot and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"in lg skillet saute onions, garlic, and mushrooms in butter. add spaghetti, 1 cup sauce, 1\/2 cup shredded cheese, sour cream, cottage cheese, salt and pepper. mix well. put into a greased shallow casserole dish. bake, uncovered at 350* for 20 minutes. spread with remaining cup sauce. sprinkle with remaining shredded cheese. bake, uncovered for 10 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"heat the olive oil in a large skillet over medium-high heat. add ground beef, onion, and garlic; stir to crumble beef; cook 4-5 minutes or until the beef is browned; drain. transfer meat mixture to a mixing bowl. add in the soup, pasta sauce, 1\/2 cup cheddar cheese, spaghetti, and 1\/2 cup water; stir to combine. season to taste with salt and pepper. transfer spaghetti-meat mixture to greased (with non-stick cooking spray) 13x9 inch baking dish. sprinkle with all but 1 tablespoon cheddar cheese and 1-2 tablespoons parmesan cheese over the top. bake at 400° for 18-20 minutes or until bubbly. sprinkle with remaining cheese; serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"preheat oven to 350'. cook spinach and drain well. cook angel hair spaghetti according to package and drain well. combine egg, sour cream, milk, parmesan cheese, chopped onion, salt, black pepper, and montery jack cheese in a large bowl. stir well to combine add cooked\/drained spaghetti and spinach (while hot) to mixture and mix well. grease lightly a casserole dish and spread mixture into dish. cover casserole dish and bake for 15 minutes than take out of oven and uncover and bake for 45 minutes longer in oven or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"preheat oven to 350°f. lightly grease 9x13-inch pan with non-stick spray. dump half of your squash and eggplant slices into the bottom of the pan. pour half of the spaghetti sauce over the veggies. sprinkle 1\/3 cup of bread crumbs over sauce. trickle 1\/4 cup of egg substitute over bread crumbs. top with cheddar cheese (or cheeses of your choice). repeat layers. top with parmesan cheese. bake 40-45 minutes until veggies are tender and cheese is golden on top. let sit 10 minutes, serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"cook spaghetti according to package directions; drain. add butter and parmesan; toss to coat. process the ricotta cheese in a blender until smooth. in a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. add the spaghetti; toss to coat. transfer to a 13x9 baking dish coated with cooking spray. sprinkle with the remaining mozzarella. cover; bake at 350° for 40-45 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"boil spaghetti according to package directions. mix together spaghetti, sauce, half of the mozzarella cheese (4 oz) and half of the parmesan cheese (1\/4 cup). (hint: i don't usually use all of the pasta; we like ours a little saucier. use as much of the cooked pasta as suits you). spray 13x9 casserole dish with cooking spray. pour spaghetti mixture into casserole dish. top with remaining mozzarella and parmesan cheeses. bake at 375 degrees for 20-30 minutes or until the casserole is bubbly and the cheese is melted. serve with garlic bread and a salad. yum!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"pre-cook nutria meat in enough water to make 2 quarts of stock. while the meat is cooking, sauté vegetables in butter. remove meat from stock and allow to cool. add 1 quart stock to tomatoes; simmer about an hour. mince cooked meat, add to sauce and place in a casserole dish. preheat oven to 350°f. cook spaghetti noodles in remaining quart of stock. add spaghetti to meat sauce; mix well. add salt, pepper, garlic powder (seasoning to taste). bake for 40 minutes. sprinkle with grated cheese and jalapeno peppers. bake for an additional 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes). add beef and cook until crumbly. cook broken spaghetti until tender in a pot of boiling water. drain and rinse the spaghetti with cold water. to the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. add salt and pepper. heat oven to 400°f degrees. butter a 13x9-inch casserole dish. turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. bake uncovered for 20 minutes.","target":"preheat the oven to 325. prepare the spaghetti noodles as directed on the package and drain. meanwhile, melt the butter in a skillet and sweat the onion and bell pepper until they are soft. chop the tomatoes and add them and the liquid from the can to the sauce. add the mushrooms and black olives and bring to a simmer for five minutes. whisk together the cream of mushroom soup and the milk. grease a 9\"x13\" pan. add half of the spaghetti noodles, half of the sauce, half of the cheese, and half of the mushroom soup. repeat for a second layer. bake 40 minutes at 325."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees. mix beef and stuffing mix (including spices) together. beat eggs and milk slightly, add to meat mixture. add 1\/4 cup bbq sauce and mix until combined place half of meat mixture in loaf pan and sprinkle with cheese (optional). place remainder of meat on top and shape into loaf. spread remaining 1\/4 cup bbq sauce on top of meat mixture. bake for 1 hour or until done. let sit for 10 minutes before serving.","target":"grease an oven proof dish and preheat oven to moderate. mix chicken noodle soup with 1\/2 cup water and bring to boil. mix soup with the mince in a large bowl and mix well. place mince in oven proof dish and sprinkle grated cheese over top. cook in moderate oven until well browned, roughly 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"sprinkle berries with lemon juice; set aside. fit half of pastry in a 9-inch pieplate according to package directions. combine 1 cup sugar and next 3 ingredients; add to berries, stirring well. pour into pastry shell, and dot with butter. unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. place pastry over filling; seal and crimp edges. cut slits in top of crust to allow steam to escape. brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar bake at 400° for 35 minutes or until golden. cover edges with aluminum foil to prevent overbrowning, if necessary. serve with vanilla ice cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"drain the berries,and save the juice. put the condensed milk and lemon juice in a electic mixer,beating until thick. add the salt,and fold in the berries. blend well. pour mixture into the pie crust. refridgerate for about 2 hours. boil blueberry juice down to a syrup and let chill. before serving,cover pie with whipped cream,and drizzle berry juice on top!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"line bottom of 9\" pie plate with crust. pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently. add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter. place top crust, seal and vent; cover edges with narrow piece of foil. bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed. remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"place 1 cup of the chopped pecans into each of the unbaked pie crusts and press into bottom of crust. bake pie crusts according to package directions and let cool. prepare dream whip according to package directions and blend in powdered sugar and softened cream cheese. fold mixture into cooled pie crust and top with blueberry filling. let chill before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"combine sugar, cornstarch and salt in a saucepan. blend in water and 1 cup blueberries. bring to a boil, stirring constantly, until very thick. stir in butter and lemon juice. cool slightly. fold in remaining berries. chill about 1 hour. beat heavy cream until thick, add powdered sugar and vanilla. spread whipped cream over the bottom of baked pie shell. top with blueberry filling. chill 1-2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"preheat oven to 425°f. line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside. in a large bowl, gently combine cherries and blueberries. combine the sugar, flour and nutmeg; stir into fruit. let stand for 10 minutes. pour into crust; dot with butter. roll out remaining crust: make a lattice top crust. seal and flute the edges. sprinkle with 2 tbs sugar. cover edges of pastry loosely with foil to prevent burning. bake at 425°f for 15 minutes. reduce heat to 350°f and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. cool on a wire rack. (note: if using frozen blueberries, do not thaw before adding to mixture)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"preheat oven to 400 degrees. wash berries and drain. sprinkle with lemon juice. combine sugar, flour, cinnamon, nutmeg and ground clove. add to berries and toss lightly. place filling in pie crust forming a mound in the center. place a tbsp of butter on top of blueberry filling. roll out other pie crust to make a top for pie. add top crust and make a slit in the center. beat egg yolk with 1 tbsp water. brush over crust. bake 45-50 minutes or until juices bubble through steam vent and crust is golden brown. cool on rack for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"combine first five ingredients in mixing bowl and mix. (this recipe works just as well with frozen berries as it does fresh.). line a 9 inch pie plate with bottom crust. pour mixture into bottom pie crust. dot with butter and cover with top crust. cut holes in top crust to vent. cover crust edges with pie ring or foil. bake at 375 for 25 minutes. remove foil and continue to bake for about 15 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,mix sour cream and condensed milk. in small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. add lemon juice and mixture to mixing bowl. stir in 1 and 1\/3 cups of pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling over pie before serving.","target":"preheat oven to 350 degrees f. place the blueberries in the pastry shell and set aside. combine 1\/3 cup sugar, 1\/3 cup flour, and 1\/8 teaspoon salt. add eggs and sour cream, stirring until blended. pour the sour cream custard over the blueberries. in another bowl, combine 1\/3 cup sugar, and 1\/3 cup flour. cut in the butter with pastry blender or fork until the mixture resembles coarse meal. sprinkle the topping over the sour cream mixture and berries in the pie shell. bake in the preheated oven for 50 to 55 minutes, or until lightly browned. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large mixing bowl,stir sour cream and condensed milk. add lemon juice. in small saucepan,combine water and gelatin. bring to boil and stir until gelatin is completely dissolved. add to mixing bowl. stir in 1 and 1\/3 cups of blueberry pie filling and pour into crust. chill at least 2 hours. spread remaining pie filling on top before serving.","target":"preheat oven to 350 degrees f. place the blueberries in the pastry shell and set aside. combine 1\/3 cup sugar, 1\/3 cup flour, and 1\/8 teaspoon salt. add eggs and sour cream, stirring until blended. pour the sour cream custard over the blueberries. in another bowl, combine 1\/3 cup sugar, and 1\/3 cup flour. cut in the butter with pastry blender or fork until the mixture resembles coarse meal. sprinkle the topping over the sour cream mixture and berries in the pie shell. bake in the preheated oven for 50 to 55 minutes, or until lightly browned. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve.","target":"heat oil in a frying pan. add onion with a pinch of salt. cover and saute until vey soft and starting to caramelise (about 10 minutes). add potatoes and saute until soft (another 10 minutes). add spinach and parsley. wilt and pour in the seasoned eggs and half the cheese. sprnkle the remaining cheese over the top. cover over low heat until the tortilla begins to set (about 15 minutes). flip over or finish under a low\/medium grill for 5 minutes. wait for a few minutes before turning out."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve.","target":"separate the eggs and beat the yolks. add, the mashed potato to the yolks, mixing thoroughly. add the lemon juice, chives, and salt and pepper. whisk the egg whites until stiff. fold the egg whites into the potato mixture. melt the butter in a nonstick skillet or omelette pan over low-medium heat. cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve.","target":"heat half the oil in a pan and sauté the onions until light brown in colour. heat the remaining oil in a separate pan n sauté the potatoes; add little salt and fry till they turn brown. in a bowl beat the eggs and add the onions n potatoes along with all the other ingredients. heat some oil in a pan and pour the beaten eggs mixture. cook on slow to medium flame. carefully flip the omelette and cook the other side also. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve.","target":"heat the oil in a frying pan and saute the onion for 3-5 minutes add the potatoes and pepper and cook for 5 mins, stirring occasionally. season the eggs with salt and pepper and stir in the parsley. pour over the vegetable mixture and cook for 2-3 mins until the base is set. sprinkle over the cheese and place under a grill for 3-4 mins until golden brown. serve in wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry the pork (bacon) until golden brown (crisp). remove from fry pan. pour off half the drippings. mix flour with the milk until smooth. add eggs, salt and pepper, beat well. pour egg mixture into the fry pan. arrange the pork (bacon) and tomatoes on top of the egg mixture. cook for about 10 min, lifting the edges to allow egg mixture to run underneath. cook until the omelette is set but still moist on top. sprinkle with chives and serve.","target":"separate the eggs and beat the yolks and add them to the mashed potato, mixing thoroughly and then add the lemon juice, chives, salt and pepper. whisk the egg whites until stiff and stir them into the potato mixture. melt the butter in a pan and cook until the mixture is golden and then place under the broiler to finish and puff it up. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat butter in pan, stir in flour, cook for several min stir well. remove pan from heat stir in milk\/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage) until smooth and thick. again stirring to keep sauce smooth. add bay leaves. put peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper. heat again, stirring all the while. simmer for a few minutes, then serve.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute leek in butter until soft. add flour and curry powder stirring until cooked slightly, do not brown. add sherry- cook gently until roux has thickened. add chicken broth. heat stirring occasionally. add peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, with fork, lightly mix peanut butter, ground chuck, salt and pepper just until combined divide into 5 burgers, about 1\/2 cup for each one. flatten gently. arrange in large skillet, not overlapping. cook over medium heat about 4 minutes to a side or until done to desired doneness. serve in buttered buns.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a heavy soup pot. add the onion and celery and cook until just soft. whisk in the flour and cook for 3 minutes. slowly blend in the broth. bring to a boil, reduce the heat to low and simmer for 20 minutes. strain and return the broth to the pot. slowly whisk in the peanut butter and the cream. simmer for 15 minutes longer. serve warm.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. pour oil in baking dish (approx. 13 x 9 x 2) (note: decreasing the amount of oil in the interest of saving calories won't affect the final result or using cooking spray). mix ketchup, peanut butter and horseradish in a bowl. dip chicken pieces in and place in baking dish. pour any extra sauce over chicken. sprinkle with cinnamon\/sugar mix (a light dusting). bake 1\/2 hour at 350°. turn chicken over. sprinkle with cinnamon\/sugar mix. bake another 1\/2 hour. serve over rice. you may want to double the recipe for the sauce as it is really good over the rice.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the marinade ingredients in a large glass bowl or baking dish. add wings, stir and marinate for 2 hours at room temperature. drain and reserve marinade. start bbq or preheat broiler. bbq or grill wings until brown, about 15-20 minutes. turn after 10 minutes and baste with marinade.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix soup in small sauce pan per label directions add 2 tbs of peanut butter heat soup on medium heat, stirring occasionally, until peanut butter is melted and soup is heated through ladle into bowl and sprinkle to taste with celery salt serve with oyster crackers.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft. blend the above till smooth. place back in pan with stock. add 1 cup of peanut butter and stir till dissolved. make a rue with the butter and flour, add the cold milk and stir to smooth liquid. add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. bring to a boil and cook for 5 minutes. add salt if necessary. serve hot with a green salad.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. in a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo. dip each chicken breast into mayo mixture, then coat in crushed potato chips. place on cookie sheet sprayed with non-stick cooking spray. bake at 400 degrees for 10 minutes on each side.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt shortening in large saucepan. add the green pepper, celery, and onions. cook on medium heat until tender. spoon cooked vegetables into blender or food processor and liquify. return to saucepan and add flour, stirring until well blended. add broth slowly. cook and stir on medium heat until well blended and thickened. stir in peanut butter, paprika, seasoned salt, salt and pepper. mix well. reduce heat to low. stir in half and half; do not boil. serve garnished with scallions.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium pot, brown ground beef until cooked through. add onion, tomato paste and water. bring to boil and boil, covered, for 5 minutes. add peanut butter and boil, uncovered, 5 minutes more. stir often. add salt, bouillon cube and chili powder. mix well. let boil about 5 minutes longer without stirring.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain. combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts. for vegetarian use the vegetable broth option.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: toast bread if desired. i like it lightly toasted. meanwhile, mix the tuna and the mayo together to make tuna salad. spread half the peanut butter on one side of one slice of bread and top with tuna salad. spread one side of the other slice of bread with the remaining peanut butter and place it over the tuna, peanut butter side down. cut in half if desired and enjoy. you can mix things up a little by adding some relish to the tuna or add some crunch with slices of cucumber (cucumber and peanut butter is another favorite sandwich), onion, or diced waterchestnuts.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine honey and cocoa, stirring until smooth. spread onto bottom of graham cracker crust. set aside. in a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. set aside. in a mixing bowl, beat together cream cheese and honey until smooth. add peanut butter and beat until well mixed, scraping bowl occasionally. beat in gelatin mixture. fold in whipped topping. spoon into crust over black bottom mixture. freeze at least 6 hours. cut into 8 wedges to serve. serve while frozen.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in pan over medium heat and add chicken, cooking till it turns white. add onion, mushrooms, red pepper flakes, salt, and pepper and stir constantly till onions are translucent. add chicken stock, tomatoes (with juice), and fish sauce. simmer approximately 10 minutes or till chicken is done. stir in peanut butter. serve over cooked rice or egg noodles.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly brown pork chops and remove from skillet. mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy. stir gently while it thickens and add the pork back into the pan, salt and pepper, add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot over medium heat, cook onions in butter until golden brown. add garlic, salt and hot peppers. stir for 2 or 3 minutes then add chicken and green peppers. when all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. reduce heat and simmer for 5 to 10 minutes. thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. simmer until the meat is well-cooked. in a separate pot, boil spinach or pumpkin leaves for several minutes until tender. drain and toss with the remainder of the peanut paste. serve stew and greens side by side.","target":"beat egg whites until stiff. add 1\/4 cup sugar, beat again, and set aside. combine 1\/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. fold in egg whites. pour into baked pie crust and place in freezer for 1\/2 hour to set up. serve with whipped topping with chocolate syrup drizzled on top. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt 2 oz of butter in a saucepan. add chopped onion and celery, cook until just translucent. add rice, cook a few minutes more, stirring to coat the rice with butter. add wine, 1 cup of boiling water and crumbled stock cubes. bring to a boil, add peas. reduce heat, simmer uncovered until the water has evaporated. add another cup of boiling water, cook until evaporated. add the final cup of boiling water. keep cooking until the water is almost absorbed. overall cooking time is about 20 minutes. stir in the parmesan cheese and 1 oz butter. add salt and pepper to taste.","target":"heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened. stir in the rice and glaze the grains in the butter for a minute. stir in the thyme, coconut, vegetable stock and beans. drop in the whole chilli and bring to the boil. reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed. carefully remove the whole cilli and discard. rest for 5 minutes before serving, to allow the rice grains to seperate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the ingredients together (not the sauce ingredients), blend well, put aside. mix the sauce ingredients in a saucepan. cook stirring constantly until clear. keep warm. when you are ready to serve; heat oil in skillet. shape mixture into 10 patties and put in skillet. cook over medium heat for about 3 minutes each side. serve with the sauce (heated) over top.","target":"season the eggs and beat in the five spice powder, if using. in a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg. cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath. cook the egg until firm and then tip out. chop the'omelette' into small strips. heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins. ,stirring and tossing continuously. mix in the cooked rice and heat thoroughly, stirring well. add the soy sauce and sesame oil then return the egg and mix in well. serve immediately, piping hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the ingredients together (not the sauce ingredients), blend well, put aside. mix the sauce ingredients in a saucepan. cook stirring constantly until clear. keep warm. when you are ready to serve; heat oil in skillet. shape mixture into 10 patties and put in skillet. cook over medium heat for about 3 minutes each side. serve with the sauce (heated) over top.","target":"mix the eggs, soy sauce, vegetables, and green onions together. set aside. mix the sauce ingredients in a saucepan over medium high and stir continuously with a whisk until until clear and thickened. keep the sauce warm and set aside. heat oil in a skillet. scoop out about 1\/2 cup of mixture and place in oil to form a patty. cook over medium heat a few minutes on each side till firm. the first side usually takes about 2 minutes, then second about a minute. pour the warm sauce over the finished patties and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all the ingredients together (not the sauce ingredients), blend well, put aside. mix the sauce ingredients in a saucepan. cook stirring constantly until clear. keep warm. when you are ready to serve; heat oil in skillet. shape mixture into 10 patties and put in skillet. cook over medium heat for about 3 minutes each side. serve with the sauce (heated) over top.","target":"sauce: stir water into cornstarch in small saucepan until smooth. add soy sauce, sugar, bouillon powder and ketchup. heat ad stir until boiling and thickened. keep warm. makes 3\/4 cup sauce. for the eggs: beat eggs, salt, pepper and ginger together in medium bowl. add bean sprouts. stir. saute onion in cooking oil in frying pan for about 2 minutes until soft. add peas. saute until heated through. cool slightly. stir into egg mixture. spoon about 1\/4 cup egg mixture into frying pan. cook both sides until browned. do not burn. repeat with remaining egg mixture. serve with 1 tablespoons sauce over each omelet. makes 10 omelets. company\u2019s coming asian cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"a heavy cast iron frypan is best, the one you use for camping. melt butter, add dates, sugar and eggs. cook, stirring constantly, until mixture forms a ball, between 15 to 18 minutes. turn heat off. cool slightly. stir in cereal and nuts. combine thoroughly. divide mixture into two equal portions, shape into a roll, 2 inches in diameter. roll in flaked coconut. wrap in plastic wrap or wax paper. place in cooler near ice (or refrigerator). to serve, cut into slices about 1\/4 inch thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"combine cornmeal, flour, baking powder and salt. in separate bowl, mix milk, butter, and egg. add milk mixture to the dry ingredients, mixing just until combined. stir in the cheese. pour approximately 1\/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly. cook until lightly browned on both sides. if batter becomes too thick add a small amount of milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"mix ingredients together and spoon into fry pan with about 1\/2 inch of hot oil. batter should be sticky if too wet add more flour. i use the back of the spoon to flatten them out in the hot oil like a patty. fry until brown on the one side and turn and fry until golden brown. drain on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"heat butter in saucepan over medium heat until foaming. add onion and garlic to butter. cook until lightly browned, stirring occasionally. add curry powder, stirring to coat the onions well. add corn, stir, and continue to cook. in a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. add this mixture to the corn mixture, stirring well. add remaining ingredients. lower heat, and cook for about 7 minutes, stirring occasionally. the coconut milk should be mostly absorbed. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"chop sage and rosemary. add dried thyme, garlic and pepper. in a mortar and pestle muddle the salt and shallots into a fine grind. add the salt mixture to the other herbs. in a frying pan, melt butter. add corn and other ingredients. saute the corn in the butter and herbs for about 5 minutes or until tender. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. add the corn, green pepper and cornstarch to the fat. sauté everything together for about 20 minutes or until the vegetables are tender. add the creamed corn to the other vegetables and crumble the cooked bacon over the top. continue cooking for an additional ten minutes. serve while hot.","target":"combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl. beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes. stir egg whites into corn mixture. heat oil in a large skillet over medium-high heat. drop heaping tablespoonfuls of corn batter into skillet. reduce heat to medium. cook until nuggets are browned, about 3 minutes per side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. reheat for about 10 minutes. spread 1 package crescent rolls in 9x13 pan. spread taco mixture on top. place tomatoes on mixture. mix the 2 cheeses together and put on top of tomatoes. place the second can of crescent rolls on top. bake at 350 for 1 hour.","target":"preheat oven to 425°f spray 2-qt. baking dish with cooking spray; set aside. combine chili, corn, tomatoes and cheese. layer one third of the chili mixture in prepared baking dish; top with half of the chips. repeat layers. cover with remaining chili mixture. bake 30 minute or until cheese is completely melted and mixture is hot and bubbly. garnish with torn lettuce and chopped tomatoes, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. reheat for about 10 minutes. spread 1 package crescent rolls in 9x13 pan. spread taco mixture on top. place tomatoes on mixture. mix the 2 cheeses together and put on top of tomatoes. place the second can of crescent rolls on top. bake at 350 for 1 hour.","target":"preheat oven to 375. brown beef, onion, and green pepper; drain. spray and 8 x 8 inch pan with cooking spray. unroll the cresent rolls (they will unroll right into the pan) and pinch together to form a crust. bake 6 minutes. add tomato sauce, beans and seasonings to the tvp crumbles, mix thoroughly. top crust with meat mixture and bake an additional 10 minutes. top with cheese and bake another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet fry the onions and garlic in the olive oil over med heat until light brown (10 minutes). add mushrooms and cover (5 minutes). add remainder of the ingredients and cook over med high heat about 8 minutes. put into a serving dish and sprinkle with parsley and serve.","target":"in large pot, cook sliced mushrooms with the 4 tablespoons of butter over medium heat. drain the water that cooks out of the mushrooms until they give no more (save the mushroom stock for the soup). sauté the chopped onions in small amount of oil until browned. in heavy skillet, melt 1\/2 cup butter over low heat. add the sifted flour, stirring constantly until thick. add the sour cream and stir until the mixture is warm. you may add more flour if necessary to thicken. combine all the ingredients and stir well. salt and pepper to taste. serve over fresh mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet fry the onions and garlic in the olive oil over med heat until light brown (10 minutes). add mushrooms and cover (5 minutes). add remainder of the ingredients and cook over med high heat about 8 minutes. put into a serving dish and sprinkle with parsley and serve.","target":"in a large soup pot over medium-high heat, melt butter; then add the onions and celery and cook until soft and fragrant, about 4 minutes, stirring often. add the garlic and cook for 1 minute. stir in mushrooms and cook about 3 minutes, stirring frequently. stir in potatoes; add the rosemary, sage, and thyme. cook about 1 minute. stir in the broth, and remaining ingredients. cover, and reduce the heat to low. simmer until the potatoes are soft when pierced with a fork, about 12 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a skillet fry the onions and garlic in the olive oil over med heat until light brown (10 minutes). add mushrooms and cover (5 minutes). add remainder of the ingredients and cook over med high heat about 8 minutes. put into a serving dish and sprinkle with parsley and serve.","target":"in a large pot, cook sliced mushrooms with 1\/2 stick of butter over medium heat. drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) saute chopped onions in small amount of oil until brown. in a cast-iron skillet or wok, melt 1 stick of butter over low heat. add sifted flour until thick, stirring constantly. add sour cream and stir until mixture is warm. add more flour if necessary to thicken. combine all ingredients and stir well. salt and pepper to taste. serve over fresh mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"heat oven to 375°. grease cookie sheet. mix sugars and margarine in large bowl. stir in milk, orange juice and egg. stir in flour, baking powder, salt and baking soda. carefully stir in cranberries, nuts and vanilla milk chips. drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheet. bake 10 to 15 minutes or until light brown. remove from cookie sheet. cool on wire rack. spread with chocolate glaze. chocolate glaze-----------. heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate chips are melted; cool slightly. stir in water, 1 teaspoon at a time, until consistency of thick syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"preheat oven 350 degrees. cream butter and sugar. beat in vanilla. sift flour,baking and salt together. add dry ingredients to creamed mixture alternately with milk. fold in cranberries. pour into greased, floured pan. bake 35 minutes or untill tested done. serve with hot butter sauce. hot butter sauce: melt butter in sauce pan, blend sugar, stir in cream. simmer 3 to 4 minutes stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"preheat oven to 350 degrees. grease a 9\" tube pan. line bottom with parchment paper. sift together flour, sugar, baking soda and salt into a large bowl. reserve 1\/4 cup cranberry sauce fort the frosting. add remaining cranberry sauce, nuts, mayonnaise and orange rind to the flour mixture. mix well. stir in orange juice. pour into tube pan and bake 1 hour and 15 minutes. remove from pan and cool and frost. to make frosting, soften the butter. add sugar and cranberry sauce. beat until creamy and frost the cooled cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"preheat oven to 375°f beat egg; add 1\/2 cup sugar, milk, oil, orange juice and almond extract. mix thoroughly. combine 1 cup flour, baking powder and salt; add to egg mixture and mix. pour into greased 8 x 8 x 2 inch pan. chop cranberries in food processor or blender, spoon over batter. mix 1\/2 cup flour with 3 tbsp sugar and cut in 3 tbsp butter. sprinkle over cranberries. bake at 375 f for 25 to 30 minutes. serve warm. nutrition per serving: 143 cal., 25 g carbo, 5 g fat, 1 g fiber."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make sure you grease your dish first. mix onion soup cranberries and russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. serve over rice.","target":"preheat oven to 350°f and grease two baking sheets. combine butter and splenda in a large mixing bowl. mix with a electric mixer until combined. add egg and egg white with the two extracts. beat until the mixture is smooth. add flour to the mixutre, and stir by hand until incorporated. stir in the cranberries and coconut. drop dough onto baking sheets in teaspoon sized balls. bake until edges are lightly browned. remove from oven and let sit for 2 minutes on the sheets, and then transfer to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.","target":"cut onion, bell pepper and garlic into thick slices. chop parsley. mix all ingredients together in slowcooker, making sure chicken pieces are covered. cook on high for 5 hours or low for 8 hours. make sure chicken cooked thorougly. serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese. to cook spaghetti squash: cut lengthwise and remove seeds. bake at 375 for 45 minutes, cut sides up. remove from skin with fork and toss with butter, salt and pepper. (this is the easiest and best way i have found to cook it!)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.","target":"poach the chicken breast by placing it in a saucepan covered with lightly salted water; bring to a boil, cover, reduce heat, and simmer until chicken is cooked and no longer pink in the middle, about 10 to 12 minutes. let chicken cool a few minutes, cut into 1\/2 inch pieces, then refrigerate. rough chop the garlic and anchovy, sprinkle with salt, and use the side of a large knife to mash and form a paste. transfer paste to a small bowl, add parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper; whisk. in a large bowl, combine chicken, potatoes, and tomatoes; add yogurt dressing and toss to combine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.","target":"cut the chicken into 1\/2 inch cubes or shred, depending on your preference; set aside in refrigerator. rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife. add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing. place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine. let rest 20 minutes to allow flavors to develop and meld."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.","target":"season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil. remove to plate. add onion and garlic; saute 5 minutes. add cumin through cinnamon and stir well with a wooden spoon. add flour and stir well to mix. add broth, honey and lemon zest. stir to combine and add chicken back to pan; simmer 15 minutes. add raisins and cook 15 minutes longer. remove chicken and plate. add chickpeas and cook 5 minutes to heat through. spoon sauce over chicken. if sauce is not thick enough, add a little cornstarch\/water slurry to thicken up the sauce. if you prefer, place chicken over cooked rice and add sauce on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400. grease a muffin pan. in a large bowl, whisk together flour, brown sugar, baking powder and soda. in another bowl stir together oats and yogurt, stirring in banana, oil and egg. stir mixture into flour mixture and stir until moistened. put in muffin pans and bake for 20- 25 minute until done.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. stir together flour, oatmeal, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. in a separate bowl, combine the mashed bananas, eggs and melted better. add the banana mixture to the flour mixture, stirring just until blended. spoon batter into greased or papered muffin tins. bake for 12 to 15 minutes (usually the 15 minutes, possibly more) or until a toothpick inserted into center muffin comesout clean. let cool in pan on wire rack for 10 minutes and then remove from pan and allow to cool on wire rack. i usually get 16 muffins but the original yield is 12.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 350°f. butter 12 muffin cups. in first bowl combine yogourt and baking soda. in second bowl, mix flour, baking powder and salt. in third bowl, mix brown sugar, egg and oil. mix this mixture to the dry ingredients in small quantities, alternating with yogourt. add vanilla extract, bananas, nuts and bran mix together until incorporated. fill muffin cups, cook for 35 minutes.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat over to 400 degrees f (200 c). in a large bowl measure the first 6 ingredients. stir to mix. make a well in the centre. in a small bowl beat eggs until frothy. mix in cooking oil, milk and bananas. pour into well. stir just to moisten (overmixing will make muffins tough). batter will be lumpy. fill greased muffin cups 3\/4 full. bake 20-25 minutes.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees f. in a bowl mix rolled oats, yogurt and milk. let sit for 10 minutes. mix oat flour, salt, spices, baking powder and soda in bowl. add brown sugar, mashed bananas, egg and oil to rolled oats mixture. mix well. fill greased or paper lined muffin cups 2\/3 full. bake for 20-22 minutes. makes 12-18 muffins depending on the size of your muffin pan.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. most importantly: enjoy!","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees, grease muffin cups. mix together oil, eggs, bananas (mashed) and honey. stir together dry ingredients, add to liquid mixture, stirring until just blended. fill greased muffin cups 2\/3 full, bake for about 18 minute until toothpick inserted comes clean. serve warm from the oven, or cooled, sliced in half and toasted.","target":"preheat oven to 400 degrees f (205 degrees c). in a bowl, combine flour, oats, sugar, baking powder, soda, and salt. in another large bowl, mix together milk, applesauce, and vanilla. add the mashed bananas, and combine thoroughly. stir the flour mixture into the banana mixture until just combined. lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them. bake at 400 degrees f (205 degrees c) for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat eggs until fluffy and light. gradually add sugar, oil and vanilla. sift together flour, nutmeg, cinnamon, salt, and soda. stir in apples. bake at 350 degrees for 45 minutes. make topping: mix sugars and water in pan bring to boil. boil til clear. add vanilla. finish with butter. pour over warm cake.","target":"combine first four ingrediants and an egg. mix with fork until crumbly. put apples in a greased 8\" dish and top with mixture. sprinkle with cinnamon and nutmug and dot with butter. bake at 350* for 35- 40 minutes. serve wamrm with milk or vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large covered dutch oven on the stovetop, heat oil over medium heat. saute onion and garlic for 2 minutes. add ground ginger, cumin, curry powder and fry the spices for 2 minutes. add vegetables, cut into pieces; add water. (i usually cook this recipe in a pressure cooker. after all ingredients have been added to the pot, i add 1\/2 cup water and pressure cook for 15 to 17 minutes. if using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. cook until tender but not soft.). season with bay leaves, salt and pepper. mix well; tossing vegetables. cover, reduce heat and cook until tender, approximately 15- 17 minutes.","target":"preheat oven to 400 degrees. lightly grease a large baking dish. combine vegetables in prepared baking dish, and lightly salt. brush with olive oil until well coated. sprinkle with dry soup mix. bake for 30 to 45 minutes, or until vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large covered dutch oven on the stovetop, heat oil over medium heat. saute onion and garlic for 2 minutes. add ground ginger, cumin, curry powder and fry the spices for 2 minutes. add vegetables, cut into pieces; add water. (i usually cook this recipe in a pressure cooker. after all ingredients have been added to the pot, i add 1\/2 cup water and pressure cook for 15 to 17 minutes. if using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. cook until tender but not soft.). season with bay leaves, salt and pepper. mix well; tossing vegetables. cover, reduce heat and cook until tender, approximately 15- 17 minutes.","target":"place all ingredients in a large pot and bring to a boil over med-high heat. reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest). serve garnished with a sprinkling of ground red pepper, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large covered dutch oven on the stovetop, heat oil over medium heat. saute onion and garlic for 2 minutes. add ground ginger, cumin, curry powder and fry the spices for 2 minutes. add vegetables, cut into pieces; add water. (i usually cook this recipe in a pressure cooker. after all ingredients have been added to the pot, i add 1\/2 cup water and pressure cook for 15 to 17 minutes. if using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. cook until tender but not soft.). season with bay leaves, salt and pepper. mix well; tossing vegetables. cover, reduce heat and cook until tender, approximately 15- 17 minutes.","target":"coat a dutch oven with cooking spray; add oil. place over medium-high heat until hot. add squash, onion, carrot and garlic; sauté until vegetables are crips-tender. stir in water, bouillon, curry powder, coriander, and cumin. bring mixture to a boil; cover, reduce heat, and simmer 30 minutes. add broccoli, cauliflower and rice. cover and cook an additional 25 to 30 minutes or until rice is tender. ladle soup into individual bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine shrimp, tomatoes, onion, serrano chile, cilantro, mango, pineapple and parsley, crushed red pepper flakes, if using, in a medium bowl. add the lime juice and olive oil and toss to mix well. season with salt and pepper. serve with indian flat-bread, nacho chips or on small pita bread.","target":"steam the shrimp sprinkled with old bay (do not boil them) vegetable steamer works well. set aside and let cool. remove shells from shrimp and cut into 3 pieces for each shrimp. add all other ingrediates and chill for at least 1 hour to let the flavors mix together. serve on bread or toast. serve on crackers or stuff into a fresh tomato or just on a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill a saucepan with water. squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. bring the water to a boil. add the shrimp and cook until curled and just pink, about 3 minutes. using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes. meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. add the romaine, tomatoes, avocado and shrimp and toss. transfer to plates, garnish with chives and serve.","target":"steam the shrimp sprinkled with old bay (do not boil them) vegetable steamer works well. set aside and let cool. remove shells from shrimp and cut into 3 pieces for each shrimp. add all other ingrediates and chill for at least 1 hour to let the flavors mix together. serve on bread or toast. serve on crackers or stuff into a fresh tomato or just on a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the butter. add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice. cream until smooth. my grandmother's recipe said to beat for 1\/2 hour. if you are using an electric mixer, adjust accordingly. gradually add the flour and mix well. pre-heat oven to 300. fill a lightly greased form 3\/4 of the way. loaf pans work well, as do mini-loafs or cup-cakes. for loafs, check for doneness with knife-test at 90 minutes. mini-loafs and cup-cakes will finish sooner. i like this pound cake plain, or with a light dusting of confectioners' sugar. alternately, you can apply a thin coat of icing.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar together in a large bowl. add essence. mix well. add eggs, one at a time, beating well after each addition. add flour and salt. mix well. fold in the flaked coconut. mix well. bake in a greased tube pan at 170 for 1 hour 10 minutes. if you dont have a tube pan, use a loaf pan, and reduce the cooking time by 15 minutes, checking for doneness.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 150. butter and flour a tube pan and set aside. cream together the remaining butter and sugar. mix well. add essence. add 2 eggs, one at a time, mixing well after each addition. add 1 cup flour. add in 2 more eggs, one at a time, mixing well. add 1 cup flour. mix well. add 2 more eggs, one at a time, mixing well. add the remaining 2 eggs, one at a time, and blend well. bake for 1 hour 15 minutes or until a wooden toothpick inserted in the centre comes out clean.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, cream the margarine, shortening, and sugar. add the eggs, one at a time, beating 2 minutes after each. add flour alternately with milk; mix to combine. stir in the flavorings and coconut until well mixed. pour batter into a well greased 10-inch tube pan. bake in a non-preheated oven at 350° for 1 hour and 15 minutes or until pick comes out clean.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cake mix, pudding mix, eggs, water, and oil in large bowl. blend, then beat at medium speed with electric mixer for 2 minutes. stir coconut into batter. pour into a greased and floured tube or bundt pan. bake at 350 degrees for 50-55 minutes. cool. can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes. frosting: combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture. add coconut and nuts.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease and flour a bundt pan. melt butter in a medium saucepot and stir sugar into the melted butter. beat eggs lightly and add to the butter mixture. then add the milk and vanilla. measure flour into a large mixing bowl. pour the liquid mixture into the flour and stir until well combined. pour cake batter into the bundt pan. bake at 350 degrees for 1 hour.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream together crisco, butter and sugar. add eggs, beating well after each addition. sift flour and baking powder in separate bowl. add dry ingredients and milk alternately to butter mixture, beginning and ending with flour. add rum and coconut extracts. pour into a large greased and floured bundt pan and place pan on a cookie sheet. bake at 300° for 1 1\/2 to 1 3\/4 hours. test with toothpick for doneness. right before cake should be done, bring water and sugar to rolling boil. remove from heat and add almond extract. while cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325f. whisk together flour, baking powder and salt. in another bowl, beat together butter and sugar about 5 minutes. add eggs one at a time, beating well after each addition. beat in extracts. reduce mixer speed to low, then mix in flour. fold in coconut gently with a spatula. spoon evenly into a buttered loaf pan. bake 1- 1 1\/2 hours, or until lightly browned and tested comes out clean.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees fahrenheit. grease and flour a bread pan. cream sugar and butter together until light and fluffy. add eggs one at a time and mix well. add in flour, powdered milk, and corn syrup. mix well. add lemon juice, salt, vanilla and nutmeg mix well,. pour into prepared pan. bake for 45 minutes.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350-degrees f. grease and flour bundt pan. in a large mixing bowl and electric beaters beat sugar and butter until light. add eggs and mix until light and lemon colored (5 minutes). add coconut milk, water and extract, mix well to combine. add dry ingredients (flour - salt), mix well to combine. continue beating on medium for 2 minutes. spoon into prepared pan. bake for 55-65 minutes or until toothpick inserted in center comes out clean. cool cake in pan for 10 minutes and then remove cake from pan and finish cooling on rack. delicious served with whipped cream and toasted coconut.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and crisco well. add sugar 1\/2 cup at a time, beating well after each addition. add eggs one at a time, beating well after each addition. sift flour and salt together and add this mixture, alternating with the coconut milk; ending with flour mixture. add the coconut flavoring and the coconut. pour the batter into a well greased and floured 10 inch tube pan and bake at 300°f for one hour. (i place a small pan of water in the bottom of my oven when baking pound cakes to keep them from cracking).","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cake. beat eggs, crisco and sugar together. add other ingredients and mix well. prepare loaf pans with crisco on bottom and sides, dust well with flour. bake at 350 degrees til done. glaze. blend ingredients together and cook in saucepan until it forms a syrup. spread on cake while cake is hot.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. grease and flour bundt pan. beat 2 3\/4 cups sugar, margarine, eggs and vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds. beat on high speed scraping bowl occasionally for 5 minutes. beat in flour, baking powder and salt alternately with milk on low speed. pour into pan. bake 65 minutes or until tester comes out clean. cool 20 minutes before removing cake from pan. for glaze: combine 1\/4 cup sugar and lemon juice. spoon over warm cake. *do not use self-rising flour in this recipe* note: i always use half-and-half in place of evaporated milk.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat butter until fluffy, then little by little add sugar and beat until fluffy. add boiling water slowly and beat well. stir in 1 cup flour and 1 unbeaten egg. mix well and repeat one time. add baking powder and salt to last cup of flour. sift together before adding with the third egg. alternate with the milk. add vanilla. pour into greased and floured loaf pan. bake at 325 for 1 1\/4 to 1 1\/2 hours. may double and bake in prepared bundt pan.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, cream sugar and butter until ight and fluffy. add egg whites, beat 4 minutes or until well blended. add vanilla and almond extract. beat at low speed untill well blended. set aside. combine flour with baking soda and salt. add alternately with yogurt to creamed mixture. pour into sprayed loaf pan and bake for 45 minutes at 350.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees. in a large mixing bowl, cream sugar, shortening, and salt. add eggs one at a time, mixing well after each addition. add extract and mix well. in a separate bowl, sift flour and baking powder. add milk to creamed mixture. add flour mixture to creamed mixture. fold in coconut. bake in a greased and floured bundt pan for 1 hour. about 10 minutes before cake is done, combine sugar, extract and water in a small saucepen. bring to a boil and boil one minute. pour over cake immediately after removing cake from the oven. let cake sit 30 minutes before removing from pan.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make sure all ingredients are at room temperature. preheat oven to 325 degrees. grease and flour two 9 x 5-inch loaf pans. beat butter in a large bowl at medium high speed for one minute. gradually add and beat sugar 5 to 7 minutes. beat in eggs yolks one at a time add in vanilla and beat for one minute. on low speed,slowly add sifted flour and mix only until thoroughly blended. using clean beaters, beat egg whites, cream of tartar and salt at medium high speed until stiff but not dry. fold one quarter of the whites into the batter, then fold in the remaining whites. scrape the batter into the pans. bake the cake until a toothpick inserted into the center comes out clean, about one hour. cool pans on a rack for 10 minutes. enjoy.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°f grease and flour a 10-inch tube or bundt pan and set aside. cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. gradually add the sugar. add the eggs, one at a time, beating well between each addition. in a separate bowl, sift together the flour and baking powder. gradually add to the butter mixture, alternating each addition with the milk. mix until just blended. stir in the vanilla and walnuts. pour into the pan and bake for 90 minutes, or until a toothpick comes out clean. remove from the oven and allow to cool for 10-15 minutes. remove from the pan and cool thoroughly on a wire rack. dust with powdered sugar before serving.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees and cream butter and sugar together. add the eggs one at a time. slowly add flour and coconut milk, alternating between the two. then add coconut extract and then shredded coconut. pour batter into a buttered\/floured pound cake pan and place in center of oven. bake for 1 hour and 30 minutes - do not open oven door until timer goes off.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: for bundt: preheat oven to 350°f. for muffins: preheat to 325°f. combine the dry ingredients together in a bowl and set aside. cream the shortening and butter together in a large mixing bowl while slowly adding sugar. next add eggs one at a time while continuing to mix. now add some flour and some milk, keep mixing, add some more flour, then milk, keep mixing, add the milk and then flour and mix. now add in the vanilla. pour the ingredients into a greased and floured pan of your choice. for bundt: bake 60 - 90 min (check with toothpick for doneness). for muffins: 40 - 60 min (again, check with a toothpick). enjoy.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. with a mixer, cream butter and shortening together. add sugar, a little at a time. add eggs, 1 at a time, beating after each addition. stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. mix in vanilla. pour into a greased and floured tube pan and bake for 1 to 1 1\/2 hours, until a toothpick inserted in the center of the cake comes out clean.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and sugar together. while beating sugar\/butter mixture, add eggs, one at a time. add vanilla. alternate adding flour and whipping cream until all are added. pour batter into greased, floured tube or bundt pan. place in cold oven set for 300 and deg;f cook for 1 hour and 25 minutes. remove from oven and cool in pan for 25 minutes before removing.","target":"coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan. beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes. spoon into pan. bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean. cool in pan on a wire rack 10 minutes. remove from pan, cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"mix egg whites, applesauce, and yogurt in one bowl. mix dry stuff in another bowl. mix the two together, mixing only enough to combine well. put into well-greased muffin tins. bake at 350 degrees for 25 minutes or until tester comes out clean. remove from pan to cool. fresh or frozen berries of any kind can be used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"combine all the ingredients, except the blueberries. gently fold in the blueberries. if using frozen berries, don't thaw- the juices won't mix through the batter as much. if desired, sprinkle some cinnamon and sugar on top for a little extra sweetness. put in muffin tins. bake at 350 for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 400 degrees. coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups. in a large bowl, stir flour, sugar, baking powder, baking soda and salt together. in a small bowl, combine milk, canola oil and egg. make a well in the center of the dry ingredients and add milk, oil and egg mixture. stir until just moist. fold in blueberries. fill muffin cups 2\/3 full and bake 18-20 minutes until golden. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 375 degrees -- spray muffin pan. combine oats and milk in a small bowl, let sit. sift together the flours and all dry ingredients. mix together the egg, sugar, applesauce\/yogurt, and vanilla. mix in the oats mixture into the egg mixture. fold in the dry ingredients. fold in blueberries transfer into pan. bake 15-20 minutes for muffin tin. take out, enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"combine dry ingredients in a large bowl. stir in berries and lemon zest. in a medium-sized bowl, combine yogurt and buttermilk. mix with dry ingredients to combine. fill lined muffin tins 2\/3rds of the way full. bake at 400 degrees f for 18-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 400°f prepare muffin tins with muffin cup liners. prepare the \"flax eggs\" by first grinding the flax seeds. add the water to the ground flax seeds and blend together until it starts to thicken up a bit. in a medium bowl, stir together the \"flax eggs\", applesauce, vanilla and sugar. in a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. add the wet mixture to the dry mixture and gently fold together. gently stir in the blueberries and spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"combine the first 6 ingredients in a large bowl. gently fold in blueberries. in a separate bowl, combine yogurt and buttermilk. stir wet ingredients into dry ingredients until just moistened. fill greased or paper-lined muffin cups 2\/3 full. bake at 400 degrees for 18-20 minutes or until a toothpick inserted in center comes out clean. cool for 5 minutes before removing from pan to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 400 degrees. grease muffin tin. combine flours, sugar, salt and baking powder in a large mixing bowl. whisk together applesauce, egg, and milk and add to the flour mixture. stir just to combine. fold in the blueberries. divide batter evenly between 6 jumbo or 12 regular muffin cups. bake at 400 for 20-25 minutes (15-20 for regular size muffins), or until a toothpick comes out clean and batter is set. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat over to 375 degrees f and grease muffin pan. sift dry ingredients together. beat egg and add applesauce and milk. pour wet ingredients into dry and stir until there are no or very few lumps. fold in blueberries. spoon into muffin cups. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 375 degrees f (190 degrees c). grease muffins tins, or line cups with paper liners. sprinkle 1\/4 cup flour over blueberries, and stir to coat berries thoroughly. in a small bowl, whisk together 2 cups flour, baking powder and salt. in a large bowl, mix applesauce, and in sugar. beat eggs, and stir into applesauce mixture along with vanilla. stir in milk alternately with flour mixture, mixing well after each addition. fold in berries. fill muffin cups 2\/3 full with batter. bake for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 400f adn prep. muffin tin with 12 paper liners. in a large bowl, sift together the first 4 ingredients. in a medium bowl, lightly beat egg white. in a side bowl blend honey and melted butter then add to egg; stir in milk. add yogurt and jam and stir well. stir in oats and let sit 1 muinute. add wet mix to dry mix and stir until batter is lumpy. fill muffin cups 3\/4 full and bake 20-25 minutes. enjoy with a cup of tea!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"place oven rack in top 1\/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 350°f grease 12 muffin tins. in a large bowl, whisk together the flour, baking powder, baking soda, and sugar. in a separate bowl, lightly beat the eggs. whisk in the milk, applesauce, and honey. pour the wet ingredients over the dry ingredients. stir just until the flour is completely incorporated. gently fold in the blueberries. divide the batter into prepared muffin tins. bake 18-20 minutes, until tops turn golden brown. let muffins cool before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 375. spray muffin tin with cooking spray. sift together oats, flour, baking powder, baking soda, salt and cinnamon. in another bowl, mix together all wet ingredients. add dry ingrdients to wet and stir. do not over mix, stir just until combined. carefully fold in blueberries. fill muffin tin and bake for 20-25 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 350 degrees f; grease mini muffin tins or line with mini muffin papers. in a mixing bowl, combine oats, flour, baking powder, and cinnamon. in another bowl (i use a 2 cup liquid measuring cup), combine buttermilk, egg, and applesauce. mix the wet ingredients into the dry; fold in blueberries. fill muffin tins (or papers) about 3\/4 full; bake about 15 minutes until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.","target":"preheat oven to 325 degrees f. spray 15 muffin cups with non-stick cooking spray, and set aside. in a large bowl, whisk together flour, baking soda, salt, and cinnamon. set aside. in another bowl, using a fork, stir together honey and brown sugar until combined. stir in mashed bananas, yogurt and beaten egg. pour wet ingredients into dry ingredients and mix together slowly until just combined. gradually pour in milk, mixing gently to incorporate. the batter will be thick. fold in blueberries. spoon batter into prepared muffin cups, filling to the top of each cup. bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour 2 cups boiling water over oats. let stand for 20 minutes. beat in sugar, oil, eggs and vanilla. in a large bowl, whisk together flour, baking soda and salt. pour oat mixture over top. sprinkle with raisins if using. stir until just moistened. spoon into greased muffin cups. if you like, sprinkle the tops with rolled oats before baking. bake at 350 for 25 minutes or until tops are firm to the touch.","target":"preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners. in a small bowl, combine milk and oats; let soak for 15 minutes. in a separate bowl, beat together egg whites and applesauce; stir in oatmeal mixture. in a third bowl, sift together flour, sugar, baking powder and salt. stir flour mixture into wet ingredients, just until combined. spoon batter into prepared muffin cups until cups are 2\/3 full. bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour 2 cups boiling water over oats. let stand for 20 minutes. beat in sugar, oil, eggs and vanilla. in a large bowl, whisk together flour, baking soda and salt. pour oat mixture over top. sprinkle with raisins if using. stir until just moistened. spoon into greased muffin cups. if you like, sprinkle the tops with rolled oats before baking. bake at 350 for 25 minutes or until tops are firm to the touch.","target":"preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners in a small bowl, combine milk and oats; let soak for 15 minutes. in a separate bowl, beat together egg and applesauce; stir in oatmeal mixture. in a third bowl, sift together flour, sugar, baking powder and salt. stir flour mixture into wet ingredients, just until combined. spoon batter into prepared muffin cups until cups are 2\/3 full bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: clean the chicken and pat dry with paper towel. truss chicken wings and legs securely with wetted string and place the chicken in a shallow nonmetallic dish. mix all ingredients and brush over chicken skin. cover dish with plastic wrap and refrigerate for 1 hour. drain,reserving marinade. preheat a barbecue,then brush lightly with the remaining oil. grill chicken for 60 minutes until golden and tender, brushing with reserved marinade and turning chicken during cooking. test the chicken by piercing the thickest part with a skewer,chicken is cooked if the juice run clear. remove from heat and serve hot.","target":"for chicken strips: mix flour, salt and pepper in a bowl; set aside. place buttermilk in a separate bowl. heat the oil for frying. dip chicken strips in flour, then in buttermilk, and then again in flour. place in hot oil (the temperature should read 375 degrees). never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown remove strips from oil; drain on paper towel. to make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly. dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray. place the chicken strips on a 350 degree oven. bake for 20 minutes. serve with french fries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: clean the chicken and pat dry with paper towel. truss chicken wings and legs securely with wetted string and place the chicken in a shallow nonmetallic dish. mix all ingredients and brush over chicken skin. cover dish with plastic wrap and refrigerate for 1 hour. drain,reserving marinade. preheat a barbecue,then brush lightly with the remaining oil. grill chicken for 60 minutes until golden and tender, brushing with reserved marinade and turning chicken during cooking. test the chicken by piercing the thickest part with a skewer,chicken is cooked if the juice run clear. remove from heat and serve hot.","target":"preheat oven to 425. place pita on a baking sheet and spoon barbecue sauce evenly over the pita. top with chicken, onions, rosemary and cheese. bake for 10 - 12 minutes or until the cheese is melted, the pizza is heated through and the pita crisp. slice, serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: clean the chicken and pat dry with paper towel. truss chicken wings and legs securely with wetted string and place the chicken in a shallow nonmetallic dish. mix all ingredients and brush over chicken skin. cover dish with plastic wrap and refrigerate for 1 hour. drain,reserving marinade. preheat a barbecue,then brush lightly with the remaining oil. grill chicken for 60 minutes until golden and tender, brushing with reserved marinade and turning chicken during cooking. test the chicken by piercing the thickest part with a skewer,chicken is cooked if the juice run clear. remove from heat and serve hot.","target":"place chicken into resealable plastic storage bag. combine 1\/2 cup brown sugar, mustard, vinegar, hot sauce, oil and worcestershire in 4-cup measure; mix well. pour 1 cup mixture over chicken. seal bag; marinate in refrigerator 1 hour or overnight. pour remaining mustard mixture into small saucepan. stir in remaining 1\/4 cup sugar. bring to a boil. reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. reserve for serving sauce. grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. discard marinade. serve chicken with reserved sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: clean the chicken and pat dry with paper towel. truss chicken wings and legs securely with wetted string and place the chicken in a shallow nonmetallic dish. mix all ingredients and brush over chicken skin. cover dish with plastic wrap and refrigerate for 1 hour. drain,reserving marinade. preheat a barbecue,then brush lightly with the remaining oil. grill chicken for 60 minutes until golden and tender, brushing with reserved marinade and turning chicken during cooking. test the chicken by piercing the thickest part with a skewer,chicken is cooked if the juice run clear. remove from heat and serve hot.","target":"lightly spray frying pan with non stick cooking spray. quickly cook diced chicken, onion, and barbacue sauce until chicken is no longer pink. remove from heat. combine rolls into a ball. roll into a 13 inch circle to fit a pizza pan. place dough in pan and pre cook at 400 for 10 minutes. spread chicken mixture over dough. sprinkle green pepper, red pepper, and mushrooms over the top. sprinkle with mozzarella cheese. bake at 350 for 10-15 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. sift together flour sugar and salt. set aside. in separate bowl beat eggs, buttermilk, soda and vanilla. set aside. in a saucepan bring butter, cocoa and water to a boil. combine 3 mixtures and mix till blended. pour into a greased 9 x 13\" pan. bake 25 minutes at 350f degrees. ---icing---. make icing while cake is baking. bring butter, cocoa and milk to a boil. pour over sugar. mix well. add vanilla and nuts. pour over cake while its hot.","target":"preheat oven to 180c. lightly grease an 8-cup capacity ovenproof bowl or pudding bowl. sift flour and 2 tablespoons cocoa into prepared bowl. stir in 1\/2 cup sugar. add milk. stir until well combined. combine remaining 1\/2 cup sugar and 1 tablespoon cocoa in a small bowl. sprinkle over surface of pudding. gently pour boiling water over the back of a large metal spoon to cover surface of pudding. dot with butter. bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. dust with icing sugar and serve with double cream or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir water, sugar, cinnamon, cloves and salt in a large saucepan over medium-high heat until the sugar dissolves. add the fruit and bring to a simmer. cover, reduce heat and simmer slowly for 30 minutes. uncover, stir, and continue simmering slowly until thickened, about 10 minutes. let cool completely before serving. serve at room temperature. (if it seems a little runny at the end, it's pretty easy to thicken up with a little cornstarch\/water slurry). can be stored, covered, in refrigerator for up to five days.","target":"mix all ingredients together in a 3-cup microwave-safe dish; stir well. cover tightly, with either a lid or plastic wrap, and microwave on high for 2 minutes; remove cover and stir. cover tightly again and microwave on high until fruit is tender and easily pierced with a fork, 1 to 2 minutes longer. keep covered and let stand at room temperature for 30 minutes to allow flavours to blend, before serving. keep any leftovers refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"beat eggs. add all ingredients except buttermilk; mix. add buttermilk; mix. pour batter into a 9x13-inch pan. bake at 350 degrees for 40-60 minutes, or until a toothpick inserted in the center tests clean. note: if you use soy buttermilk and dairy-free margarine, this recipe can be dairy-free."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"mix first 4 ingredients in a big bowl with a fork. pour in buttermilk and raisins. stir really fast until everything comes together like a ball of clay. knead on a floured board for a few seconds. place on lightly floured baking sheet. cut a deep cross on top, all the way down the sides. bake at 425 about 45 mins, until nicely browned and sounds hollow when tapped on the bottom. place on rack to cool, or better yet, eat right out of the oven!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"preheat the oven to 375 degrees and grease a baking sheet or 8 inch round pan. mix the flour, salt and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. knead on a lightly floured board for about 30 seconds, then form into an 8 inch round, about 1 1\/2 inched thick. slash a large 1\/4 inch deep x across the top and bake for 45-50 minutes, until browned and the x has spread open. cool on a rack, then wrap in a slightly damp towel and let rest on the rack for at least 8 hours (although we often eat it as soon as it cools)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"preheat oven at 350 degrees. butter and flour casserole dish. blend dry ingredients thoroughly. add raisins and seeds and mix well. add milk and egg. blend well. let stand for 15 to 20 minutes. bake for one hour. turn out on rack to cool. tip: soak raisins in hot water for about 10 minutes. drain well. coat raisins in blended dry mixture before adding remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"preheat the oven to 425°f degrees. lightly grease and flour a cake pan. in a large bowl sieve and combine all the dry ingredients. add the buttermilk to form a sticky dough. place on floured surface and lightly knead (too much allows the gas to escape). shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). remove cover and bake for an additional 15 minutes. the bottom of the bread will have a hollow sound when tapped so show it is done. cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"preheat oven to 200ºc mix dry ingredients in large bowl. add buttermilk little by little until you have a soft, but not sticky, dough. turn out onto a floured surface and knead lightly. shape into rounds, around 1\" thick. bake on a floured baking sheet for around 20 minutes, or until well risen and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"mix all the dry ingredients together. add the buttermilk and stir just until all the flour is moistened. turn out onto a floured board and knead approximately one minute. place on a floured baking sheet. cut a deep cross in the bread with a sharp knife. bake at 350 degrees for 45-55 minutes until crust is deep brown and the center is cooked. (200 degrees internal temperature.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f degrees. put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes. in a large bowl mix together dry ingredients. add liquid and mix together slowly by hand until dough forms. turn onto floured surface. gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick. place in a baking pan (your option). cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width). place in oven and bake for 20 minutes. reduce oven to 400°f and bake 15-20 minutes longer. remove from oven when golden brown.","target":"preheat oven to 450 degrees. mix together all dry ingredients in a large bowl. add buttermilk and mix gently. transfer dough to a floured surface, fold the dough together 4 to 5 times and then form a loaf about 8 or 9 inches in diameter. grease a 2 x 10-inch round cake pan and place the dough in the pan. make a cross on the top with a knife. bake 15 minutes, then reduce heat to 400 degrees and bake another 20 to 25 minutes. remove from pan and cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix first 5 ingredients. cut in butter until crumbly. stir in milk, just until moistened. knead on a floured surface for a minute. divide in half. roll each portion into a 12x8 rectangle. cut each into 8in long strips. fold strips in half; pinching the edges;and twist into pretzel shapes. place on greased baking sheets. brush with egg and sprinkle with course salt. bake at 400* for 12 minutes or until golden brown.","target":"mix water and sugar until sugar is dissolved. sprinkle with yeast. mix egg and melted butter mix flour, pepper, butter and salt. pour 1.5 cups flour into water and mix to create a thick paste. mix for 8 minutes by doing a paddling type stroke to lift the dough slightly work the gluten. once done, add all but 1\/4 cup flour and mix. flour surface with remaining flour and knead for two or three minutes. let rise for 1\/2 hour. cut into a dozen and a half pieces and shape each into a pretzel or pretzel stick. mix egg white and water. brush over pretzels. sprinkle with salt or sesame seeds. bake at 375'f for 15 to 20 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice. add carrots and stir. dot with butter. cover dish with vented plastic wrap and microwave on high for 3 minutes. partially remove plastic and stir carrots. put plastic wrap back in place and microwave on high until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave). this recipe can be cut in half to serve one, but cooking time will be shorter.","target":"in a large pot, combine the first 5 ingredients, bring to a boil over medium heat. boil for 5 minute stirring occassionally. place carrots in 2 9 x 13 baking pans; pour mixture over carrots. bake uncovered in 350f oven for 30 - 40 minute until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt 4 t. butter in heated skillet. wash squash, slice into medallions, and sauté lightly in butter. combine next three ingredients in large bowl, stir in squash, and place in greased baking dish. melt remaining butter and sauté two handfuls of breadcrumbs until butter is absorbed; sprinkle over squash mixture and top with cheese. bake at 375 degrees for 25 min, or until crisp and bubbling.","target":"lightly brown bacon in large (3 qt) saucepan. stir in onions when bacon is browned and cook over medium heat until clear. add sliced summer squash and mix with bacon and onion. allow squash to cook down stirring often. grease large casserole dish on all sides. when squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon. put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs. repeat process with second layer, but do not put sour cream or cream cheese on top of casserole. put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease a 1-1 1\/2 quart casserole dish. cook squash and onion (both cut up) in a small amount of boiling salted water until just tender; drain well. combine with other ingredients except 1\/4 cup cheese and the crackers. place in greased dish and sprinkle cheese and crackers on top. bake for 30 minutes.","target":"lightly brown bacon in large (3 qt) saucepan. stir in onions when bacon is browned and cook over medium heat until clear. add sliced summer squash and mix with bacon and onion. allow squash to cook down stirring often. grease large casserole dish on all sides. when squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon. put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs. repeat process with second layer, but do not put sour cream or cream cheese on top of casserole. put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash and core peppers. cut in halves, strips or rings. i like the halves for easy sandwich making and the rings for pizza. in a large pot combine sugar, salt, vinegar and water. bring to a boil. add the peppers and return to a boil. remove from heat. put 1 clove of garlic into each clean, hot, sterilized pint jar. fill with hot pepper and vinegar mixture to within 1\/2 inch of top. remove bubbles with a rubber spatula. wipe rims clean. screw on hot, clean lids and rims. place jars in a boiling hot water bath for 5 minutes. do not overcook or you will have soggy peppers. remove from hot water bath and place on towel on counter. allow to cool - do not retighten tops. they will pop when sealed. i use a small fan to cool quicker.","target":"clean the peppers (including the jalepenos) of all the seeds and white stuff. cut the bell peppers into strips about 1\" wide and 2\" long. slice the jalepenos in 1\/2\" slices across. boil the bell peppers in water for about 5 minutes. mix the oil, vinegar, sugar, salt, and water in a saucepan. bring to a boil, and boil about 5 minutes. in the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) pour the vinegar\/sugar mix over. seal. let sit in refrigerator at least two weeks before serving. this keeps well 4-6 weeks in fridge. can be frozen though there is some deterioration of texture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown steak strips. sprinkle with flour to coat the meat. slowly add soup to make a gravy. in a seperate pan saute onions until clear. add mushrooms to onions and cook until wilted. add mushrooms and onions to beef and gravy. simmer 15 minutes or so to let thicken slightly. stir in sour cream 5 minutes before serving. heat through, do not boil. serve over hot noodles.","target":"brown beef strips in oil and add sliced onions, mushrooms and garlic. add salt and pepper to taste. add can of soup and water then add sour cream. cook until hot then add worcestershire sauce and ketchup. cook noodles according to package directions. serve over noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, beat together the oil, eggs, molasses and applesauce till smooth. add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg. beat till smooth. pour batter into a lightly greased and floured 9x13 in baking pan. place cake in a preheated 375 degree oven. bake for 25 minutes or until it tests done. remove and cool completely ona wire rack. just before serving dust with powdered sugar.","target":"in a large bowl, combine the first 8 ingredients. combine applesauce, water, yogurt, egg whites, and almond extract. stir into dry ingredients just until moistened. fold in raisins. pour into a greased 8\" square baking dish. bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. for drizzle, in a bowl, whisk confectoners' sugar and water until smooth. drizzle over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, beat together the oil, eggs, molasses and applesauce till smooth. add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg. beat till smooth. pour batter into a lightly greased and floured 9x13 in baking pan. place cake in a preheated 375 degree oven. bake for 25 minutes or until it tests done. remove and cool completely ona wire rack. just before serving dust with powdered sugar.","target":"sift first nine ingredients together. add the eggs one at a time mixing well after each egg. add applesauce alternately beat mixture until smooth. pour into greased 13x9x2 inch pan or 2 8-inch cake tines. bake in pre-heated oven at 350 for 50 minutes. cool then frost."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel the potatoes and quarter. add all ingredients to a medium saucepan and simmer until the potatoes are tender. remove potatoes from cooking liquid and mash to desired consistencey (i like mine a bit lumpy). add a few spoonfuls of the cooking liquid and the sour cream and combine. serve as a side with steak!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"cover and cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. remove from heat. drain and recover. meanwhile, in a small suacepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. add garlic-milk mixture and white pepper to potatoes. beat with an electric mixture on low speed or mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"place a few (small handful) of clean potato peel in the bottom of a two quart pot. add diced potatoes and cover with water. bring to boil on high, then reduce heat, cover and cook 10-15 min, or until tender. do not over cook! drain most of the water out leaving just a little in bottom. (about half cup) add remaining ingredients and mash with a potato masher, then with electric beaters, beat on high about 1 min adding additional buttermilk if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel and chunk the potatoes. add the whole cloves of garlic and cover with water. bring to boiling and cook until fork-tender. drain the water from the potatoes. dissolve the bouillon in warmed milk. mash the potatoes as usual (do not remove the garlic). mash them together, with milk\/bouillon mixture, butter, salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash. melt butter in a large skillet over medium-high heat. saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. stir in potatoes and cook until heated through. spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. serve when the cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel and cut potatoes into 1-inch pieces. peel and quarter garlic cloves. in a large saucepan, bring potatoes, garlic and salted water to a boil. cook for 20 minutes or until tender. drain. in a saucepan over medium-high heat, bring milk and butter to a boil. mash potatoes and garlic until smooth. stir in milk mixture and scallions. season potatoes with salt and pepper to taste if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"in large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. mash potatoes with potato masher or beat with electric hand mixer; reserve. place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. mix in additional milk, if necessary, to reach desired consistency. season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"boil potatoes in salted water until fork tender. drain well. while potatoes are draining, heat half and half, butter, salt and pepper to almost boiling. add potatoes to hot milk mixture, and with a rotary mixer, whip on low speed until lumps are just gone. do not over whip, as potatoes will become creamy. it is better to under mix a little."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. reduce the heat to medium. cover and cook for 10 minutes or until the potatoes are tender. drain, reserving the broth. mash the potatoes with 1\/4 cup broth, cream, butter and black pepper. add additional broth, if needed, until desired consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"in a 6 quart pan, cook potatoes, covered, in enough water to cover the potatoes. bring to a boil, cook for 20-25 minutes or until tender; drain. mash with potato masher or electric mixer on low speed. add butter, salt, and pepper. gradually beat in enough milk to make mixture light and fluffy. to go with turkey dinner, start 20 minutes before turkey is finished baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"rinse potatoes with water. put potatoes into a big pot. fill the pot with water enough to cover the potatoes. bring to a boil. reduce heat and cover. cook for 20 minutes or until potatoes are fork tender. drain water from the potatoes when done. add margarine, salt and milk. mash potatoes with a potato masher or mix with a hand beater."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. cook for 15-20 minutes or until tender, drain. transfer to a large mixing bowl, add cheeses, butter, dill and salt; beat until smooth and fluffy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"cut the potatoes into quarters. drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork. cut the avocado into four parts lengthwise and discard the rind and pit. when the potatoes are done, drain them and immediately add the butter, avocado, salt and pepper to ensure the potatoes are still hot for best mixing. mash the ingredients together so that the avocado is mixed evenly throughout - i prefer a hand-held mixer with a blender or whisk attachment."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel potatoes. place in a large pot of salted cold water. bring to a boil. boil 25 minutes, or until tender. they should provide no resistance when poked with a fork. during the last five minutes of boiling, peel your banana. take a bite (a whole banana is a little overwhelming, but a banana with a big bite taken out does just right). drop the rest of the banana in the water with the potatoes and let it boil with them for the last five minutes. this softens it. drain the potatoes and banana and place in a large bowl. add the butter and a little half and half and cream with a hand mixer. add half and half as needed to get a creamy texture. add salt and pepper to taste. these are great with lots of fresh cracked black pepper. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"wash potatoes and cut off any eyes. do not peel them. cut them in quarters and place in good sized pot. fill with enough water to cover potatoes and add salt. bring to a boil, then simmer for 20 - 25 minutes or until tender. drain water and smash the potatoes in the pot with a potato masher. add cream cheese and half the milk and continue to smash with masher. add egg too if desired (it adds to both the fluffy texture and a nice color). add remaining milk as needed and most of the cheddar cheese. (you might need more milk, depending on your potatoes). add pepper to taste and garnish with remaining cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel and cube potaoes. chop the onions. a microwave add a little water, cover and cook until the potatoes are soft. or. in a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water. with a minimum of olive oil sauté the onions until soft. while the potatoes are hot, add the onion including the oil to the potatoes. add the yougert use a riser or food processor to mash the potatoes. add more yougert or low fat milk if required."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"peel the potatoes and dice into 1 inch cubes. place potatoes and whole garlic cloves into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. add enough salt to make the water salty. bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance. strain the potatoes then put the pot over low heat until the potatoes dry out. mash the potatoes and garlic, and add milk, cream, butter, 2 tsp salt, garlic salt, and dried oregano. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"combine potatoes and carrots in a large pot and fill with cold water. bring to a boil and cook 5 minutes. add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes. drain and keep 1 cup of the cooking liquid. mash the potatoes and carrots with a hand masher. combine chicken broth and butter in a small pan; heat over medium heat until the butter melts. slowly stir broth mixture into the mashed potatoes and carrots. if nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. server while hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"in pot combine potatoes with salted water to cover. bring to boil. cook until tender, 12 minutes. drain; return to pot. meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. stir into potatoes and mash, stirring in more broth if desired for creamier texture. stir in remaining ingredients. serve topped with butter, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1\/2 to 2 1\/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.","target":"after washing, peeling and cubing the potatoes, place them in a pot, cover with cold water and turn on the burner. the water and potatoes need to heat together, but not to boiling, just to a simmer. add salt. once cooked, put the drained potatoes through a ricer, add cold butter and warm milk (not cold). stir lightly to mix. salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: (for crust) crush oreos and mix with the melted margarine; press into a 9\" springform pan. melt the chocolate (i do it in the microwave, stirring fairly often) and set aside to cool. cream together cream cheese and sugar. beat in eggs, one at a time. add whipping cream, cocoa powder and vanilla, and the melted chocolate; stir until mixed. spread mixture evenly on top of cake pan. bake at 350º for 45-50 minutes, until the top of the cake has almost (but not quite!) set. let cool, then chill in fridge until ready to serve. it's good topped with sliced fruit!","target":"crust:. whirl teddy grahams in food processor until they turn to crumbs. in a bowl, combine crumbs, sugar and margarine. press into bottom and halfway up sides of 9 inch spring form pan. set aside. cheesecake:. heat oven to 375°f. in a large mixing bowl beat creamcheese, 3\/4 celsius sugar, 1 teaspoons vanilla, and cocoa,until light and fluffy. add egg whites and blend well by hand. (don't beat). pour batter over crust and bake for 20 min.; remove from oven and cool 15min. increase oven temperature to 425f and bake 10 minute. when done cool at room temperature and chill overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in soup pot on med heat, bring broth to a boil. in bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1\/2 cup parmesan. mix well and form into tiny bite size balls. drop the balls into the broth. add escarole. when meatballs rise to the top, they are cooked, (7-8 minutes). when ecsarole is wilted it is done. in another bowl, mix the remaining eggs with the remaining parmesan. add to soup, stirring continuously, until cooked through.","target":"put chicken broth in large pot on med. high. add chicken, carrots, celery, onion, tomatoes, parsley and meatballs. reduce heat to simmer. add salt to taste. remove chicken after 1-1\/2 hours, dice, then return to pot. cook tortellini and egg noodles according to directions, drain and add to pot. simmer for another 1\/2 hour. add escarole last 5 mins., stir to mix. turn off heat, serve with your favorite bread or loaf, cheese, and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in soup pot on med heat, bring broth to a boil. in bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1\/2 cup parmesan. mix well and form into tiny bite size balls. drop the balls into the broth. add escarole. when meatballs rise to the top, they are cooked, (7-8 minutes). when ecsarole is wilted it is done. in another bowl, mix the remaining eggs with the remaining parmesan. add to soup, stirring continuously, until cooked through.","target":"in a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. shape mixture into 3\/4-inch balls and set aside. in a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. return to boil; reduce heat to medium. cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. serve hot with parmesan cheese sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in soup pot on med heat, bring broth to a boil. in bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1\/2 cup parmesan. mix well and form into tiny bite size balls. drop the balls into the broth. add escarole. when meatballs rise to the top, they are cooked, (7-8 minutes). when ecsarole is wilted it is done. in another bowl, mix the remaining eggs with the remaining parmesan. add to soup, stirring continuously, until cooked through.","target":"combine ground turkey, egg, breadcrumbs, cheeses, fresh herbs and mix gently with your hands to combine. heat olive oil over medium high heat, roll meat mixture into small, marble sized balls and place in pan. brown on all sides, remove from pan and set on paper towel to drain. add chopped onion to same pan and saute until translucent, remove from pan. add white wine to pan over medium high heat and bring to a simmer while scraping up the browned bits on the pan, reduce to about 1\/2 and set aside. in large stock pot add the broth and bring to a boil. add all ingredients, including meatballs, onions and reduced white wine. boil gently for 10 minutes, add pasta and boil gently for 10 more minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, add the first 4 ingredients; stir to combine. in a smaller bowl, add the mayonnaise and sour cream; stir to blend. spoon the mayo mixture over the pea mixture; gently stir to coat. season to taste with salt and pepper. this tastes better to me chilled so i let it refrigerate 4-6 hours before serving.","target":"heat oven to 350°f degrees. bring water to a boil, add, salt, reduce heat to medium high and add oats. cook for 5 minutes. transfer the oatmeal to a 6 cup souffle dish. add all the remaining ingredients, except milk. stir until well combined. bake until set (approx 1 hour). spoon into bowls and pour milk, cream on it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in small bowl mix soup, water, lemon juice and thyme. mix bread crumbs and paprika on a plate. dip chicken into 1\/2 cup soup mixture. coat with bread crumb mixture. place chicken on baking sheet. spray chicken with cooking spray. bake at 375 f for 1 hour or until chicken is no longer pink. heat remaining soup mixture. serve with chicken.","target":"in a small saucepan mix soup, water, lemon juice and thyme. dip out 1\/2 cup of soup mixture and pour into a shallow bowl. mix bread crumbs and paprika on plate. dip chicken into the soup mixture in the shallow bowl, coating both sides. then roll in bread crumb mixture. place chicken on baking sheet. spray chicken with cooking spray if desired. bake at 375 degrees for 1 hour or until chicken is no longer pink. discard soup mixture that was used for dipping raw chicken. heat remaining soup mixture. serve over cooked chicken. garnish with lemon slices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f. spray 2 quart round casserole dish with nonstick cooking spray. cook pasta according to package directions and place in prepared dish. heat oil in large skillet over medium-high heat until hot. add mushrooms and cook and stir for 2 minutes. remove from heat. stir in spaghetti sauce and pizza seasonng. pour half of spaghetti sauce mixture into casserole and stir until pasta is well coated. arrange chicken on top of pasta and pour remaining sauce mixture evenly over chicken. bake, uncovered, for 50 minutes or until chicken is no longer pink in center. remove from oven and sprinkle with cheese. cover and let stand 5 minutes before serving.","target":"preheat oven to 400°f. place tomatoes with their liquid in medium bowl. add stuffing mix, 3\/4 cup hot water and garlic; stir just until stuffing mix is moistened. set aside. place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. top with the prepared stuffing. bake 30 minutes or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f. spray 2 quart round casserole dish with nonstick cooking spray. cook pasta according to package directions and place in prepared dish. heat oil in large skillet over medium-high heat until hot. add mushrooms and cook and stir for 2 minutes. remove from heat. stir in spaghetti sauce and pizza seasonng. pour half of spaghetti sauce mixture into casserole and stir until pasta is well coated. arrange chicken on top of pasta and pour remaining sauce mixture evenly over chicken. bake, uncovered, for 50 minutes or until chicken is no longer pink in center. remove from oven and sprinkle with cheese. cover and let stand 5 minutes before serving.","target":"preheat oven to 400 degrees f. prepare stuffing mix according to package directions. mix chicken, soup, sour cream and vegetables in a 9- x 13-inch baking dish; top with stuffing. bake 30 minutes or until chicken is cooked through. enjoy now or cover and refrigerate. to reheat, microwave each serving on high for 2 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f. spray 2 quart round casserole dish with nonstick cooking spray. cook pasta according to package directions and place in prepared dish. heat oil in large skillet over medium-high heat until hot. add mushrooms and cook and stir for 2 minutes. remove from heat. stir in spaghetti sauce and pizza seasonng. pour half of spaghetti sauce mixture into casserole and stir until pasta is well coated. arrange chicken on top of pasta and pour remaining sauce mixture evenly over chicken. bake, uncovered, for 50 minutes or until chicken is no longer pink in center. remove from oven and sprinkle with cheese. cover and let stand 5 minutes before serving.","target":"heat oven to 400ºf. mix tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened. layer chicken, basil, cheese, and stuffing in 13x9 inch or 3-quart baking dish. bake 30 min or until chicken is cooked through. enjoy now or cover and refrigerate. to reheat, microwave each serving, 2-3 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all filling ingredients well and stuff the peppers. place in large baking dish (can also be done in electric skillet or on stove top). mix sauce ingredients and pour small amount over each pepper and rest in bottom of dish or pan. bake at 350 degrees, covered, for about 1-1\/2 hours. pass the sauce at the table. i usually slice the peppers in half lenghtwise on a platter to serve and garnish with parsley or whatever. note: i usually double the sauce to go with any leftovers. also, if there is leftover meat mixture after stuffing peppers, i make into large meatballs and place in dish with peppers- this is great for people that don't care for the peppers.","target":"pre heat oven to 450 degrees. in a sauce pan fry onions and rice for about 5 minutes or until brown. add water and cover for about ten minutes. in a large pan fry hamburger with one tbl spoon of all seasoning (garlic, chili powder, oregano, basil, paprika, pepper). when hamburger is almost ready add tomatoe and rice. add the rest of the seasonings (exceot garlic powder). cook for 5 minutes. gut the peppers out and dust indies with garlic powder. layer rice mixture with cheese while stuffing bell peppers. close with the top and place on a cooking sheet standing upwards. bake for 45 minutes (or longer depending how dark you want your pepper). take out of the oven and let cool. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, slice and arrange peaches in a 6-cup baking dish (preferably an oval gratin dish), sprinkling with lemon juice as you go. whip cream; spread all over peaches. sprinkle with brown sugar by putting it through fine sieve. cover with plastic wrap and refrigerate overnight. just before serving, broil about 4\" below heat for about 2 minutes or until crispy golden on top.","target":"arrange peaches in pastry shell. combine granulated sugar, flour, cinnamon, salt and sour cream; beat until smooth and pour over peaches. bake in 425 f oven for 15 minutes; reduce heat to 350f and bake for about 35 minutes longer or until crust is well browned, fruit is tender and the filling has set. sprinkle brown sugar over top and slip under the broiler until melted. cool to slightly warm before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pull back the husk from each cob but do not remove. soak the cobs in a large pot of cold, salted water for an hour or so. thoroughly mix the butter, chives, thyme, parsley and rosemary. remove the silk from each cob. salt and pepper each cob and spread herb butter on each cob; pull the husks back over each cob. fire up your barbecue to medium heat and grill the cobs with husks on, turning every few minutes- takes about 20 minutes. when done, pull back husks to use as a handle. serve with grilled steak, chicken or seafood as a side dish.","target":"soak corn overnight in a sugar water combination. add enough water to cover and make sure to stir the water to dissolve the sugar. cover each ear with the softened butter then season to taste. feel free to use any spice you like. the ones listed are just a starting point. wrap each piece of corn with aluminum foil and grill on the grill for about 30 minutes. remove from foil and place directly on the grill for about 5-10 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil the potatoes in salted water until very tender. drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes. (important step!) transfer to a mixing bowl and mash. cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper. gradually work in the flour, using your hands, until the dough forms a ball. place on a floured work surface and shape into a cylinder. then cut it in a bias angle, into 2-inch pieces. bring a large pot of salted water to a rolling boil. place the dumplings in the boiling water. when the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes. remove with a slotted spoon. drain, sprinkle with parsley, and serve.","target":"mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly. add milk and sifted flour. mix all ingredients well. knead on floured board. shape into rolls, the approximate size of a walnut (in shell). drop in boiling salted water. boil 20 to 25 minutes. remove with a slotted spoon. note: you can also brown in butter and serve with your favourite sauce or gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together the yogurt, mustard, garlic, ginger, and salt and pepper. spread the mixture on the chicken, rubbing it in. place in a baking dish, cover, and let marinate for at least 2 hours. preheat oven to 375 f degrees. bake the chicken, uncovered, for 1 hour or until it is brown.","target":"combine first 4 ingredients in a shallow dish; stir well, and set aside. blend mustard and mayonnaise, brush over both sides of chicken. dredge in breadcrumb mixture. place chicken on a rack coated with cooking spray; in shallow roasting pan. bake at 375 f for 45 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a heavy 10 to 12 inch skillet. add onions and cook over medium heat, stirring constantly for 2 to 3 minutes. when they are transparent but not brown, stir in the cabbage, tomatoes, vinegar, salt and a few grindings of pepper. simmer uncovered, stirring frequently, for 20 minutes,or until cabbage is tender. stir in the sugar and cook 1-2 minutes longer. serve in a heated bowl.","target":"use 1 quart glass or enamel sauce pan. combine pineapple, sugar green pepper, pimiento, garlic, vinegar, 1\/4 cup water, the soy sauce, and tabasco. mix and heat slowly 5 minutes. remove garlic. stir cornstarch into 1\/4 cup of water until smooth. stir into hot mixture. cook, stirring constantly, until thickened and clear, about 5 minutes' boiling. makes 4 main-dish servings or 6 or more appetizer servings. serve with fried shrimp, or a dip for chicken fingers or strips. add rice for a main meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the vinegar, brown sugar, ketchup and soy sauce together and bring to a boil in a small pot. mix together the cornstarch and water and add to pot until thickened. you can for a thicker sauce mix 4 teaspoons of cornstarch and 4 teaspoons water. if desired you can add 1 green pepper, cut into chunks, and pineapple chunks after it has thickened.","target":"use 1 quart glass or enamel sauce pan. combine pineapple, sugar green pepper, pimiento, garlic, vinegar, 1\/4 cup water, the soy sauce, and tabasco. mix and heat slowly 5 minutes. remove garlic. stir cornstarch into 1\/4 cup of water until smooth. stir into hot mixture. cook, stirring constantly, until thickened and clear, about 5 minutes' boiling. makes 4 main-dish servings or 6 or more appetizer servings. serve with fried shrimp, or a dip for chicken fingers or strips. add rice for a main meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook onion and garlic in oil in heavy saucepan over moderately low heat, until golden brown, about 30 minutes. increase heat to moderate, and add cumin and allspice and cook 30 seconds. add tomatoes (including juice), brown sugar, salt, and pepper and simmer. break up tomatoes and cook 10 minutes. stir in sauerkraut and bring to a boil. reduce heat and simmer, partially covered, until most of liquid is absorbed (about 30 minutes).","target":"use 1 quart glass or enamel sauce pan. combine pineapple, sugar green pepper, pimiento, garlic, vinegar, 1\/4 cup water, the soy sauce, and tabasco. mix and heat slowly 5 minutes. remove garlic. stir cornstarch into 1\/4 cup of water until smooth. stir into hot mixture. cook, stirring constantly, until thickened and clear, about 5 minutes' boiling. makes 4 main-dish servings or 6 or more appetizer servings. serve with fried shrimp, or a dip for chicken fingers or strips. add rice for a main meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a small pot on medium heat. add the green onion and garlic and stir-fry for 1-2 minutes. combine 1\/4 cup water, salt, sugar, soy sauce, and vinegar. add to the pot and bring to a rolling boil. lower heat and simmer for 5 minutes. combine cornstarch and 3 tbsp water in a glass until well mixed. slowly add to pot, stirring constantly. simmer, stirring constantly, until thick.","target":"use 1 quart glass or enamel sauce pan. combine pineapple, sugar green pepper, pimiento, garlic, vinegar, 1\/4 cup water, the soy sauce, and tabasco. mix and heat slowly 5 minutes. remove garlic. stir cornstarch into 1\/4 cup of water until smooth. stir into hot mixture. cook, stirring constantly, until thickened and clear, about 5 minutes' boiling. makes 4 main-dish servings or 6 or more appetizer servings. serve with fried shrimp, or a dip for chicken fingers or strips. add rice for a main meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine cheese, sugar, vanilla, nutmeg and blend well. mash 3\/4 cup strawberry slices and stir into cheese mixture. whip cream with icing sugar until stiff peaks form. fold into cheese mixture. fold in remaining strawberry slices. spoon into crust and chill a few hours or overnight. garnish with extra berries if desired.","target":"mix the milk and pudding. mixture will be thick. add 2 cups of ice cream (or yogurt or sour cream) to the pudding-milk mixture. break up the angel food cake. spread the mixture on top of the broken-up angel food cake; mix well. heat 1 cup of water until it's boiling. dissolve the jell-o in the water. add the strawberries to the jell-o mixture. pour the strawberry\/jell-o mixture over the cake. refrigerate for at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim fat from lamb shanks. in a heavy pot, brown well in butter. add onions; saute until soft. add 2-1\/2 cups water, tomato paste, allspice, cinnamon, 1 tsp. salt and pepper. bring to a boil. cover and simmer 1-1\/2 hours. when lamb is tender melt butter to bubbling in saucepan. saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels. add remaining salt; set aside. remove lamb shanks from pan. measure broth and add water to measure 2-1\/2 cups. return shanks to pan. bring to a boil. stir in sauteed rice and butter. simmer, covered, 30 minutes. allow to stand, covered, 10 minutes before serving. spoon yogurt over top of rice.","target":"rinse and dry chicken. preheat oven to 350f. in a large mixing bowl, combine all ingredients except chicken and mix with large whisk. pour into 9x11 baking dish. place chicken on top pressing down into rice mixture. season the top. cover tightly with foil. bake 1 hour. serves 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven 350°f. cut tops off garlic heads, sprinkle with olive oil, and cover. bake until tender (about 45 minutes). cool, and then squeeze between finger tips to release cloves. in saucepan melt butter; add onions and thyme; cook 6 minutes. add roasted garlic and raw clove; cook 3 minutes. add broth; cover and simmer until garlic is tender, 20 minutes. add 3\/4 of the mushrooms; transfer to blender and puree. pour mixture back into saucepan; add cream, reserved mushrooms, salt, and pepper. bring to a simmer. divide cheese among 4 bowls. squeeze 1 lemon wedge over each bowl; stir and serve.","target":"blanche the garlic for about 30 seconds until slightly soft. cool, peel, and thinly slice. mix water and olive oil. saute onions in oil until they are soft and golden. about 10 minutes. add garlic, tomatoes and tomato juice to onions. bring to a boil, then reduce and simmer 30 minutes. serve in bowls. add 1\/4- 1\/2 cup of cottage cheese in each bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the mushrooms in a skillet and add just enough olive oil to coat them all. fry them over very low heat until they are just tender. transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the \u0091shrooms. add the bayleaf and peppercorns. cook in a slow oven (approximately 300° fahrenheit) for 1 hour. chill the mushrooms. roll them in finely chopped parsley and serve them on cocktail sticks in bloody marys or with chilled tomato juice, or serve them any other way as the mood strikes.","target":"mix flour, cornstarch, baking powder and salt in a bowl. add water to make a batter. dip clean mushroom into batter letting excess batter drip off. i find it easier to stick a toothpick into the mushroom to dip it. after dipping into batter roll in panko breadcrumbs to coat. deep fry in oil until golden. we like to serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"rinse chicken; pat dry. set chicken aside. in a 3-1\/2 or 4 quart slow cooker place carrots; sprinkle with tapioca. place chicken pieces atop carrots. in a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon. pour over chicken pieces. cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1\/2 to 4 hours. stir in thawed pea pods. arrange chicken over rice on platter. skim fat from sauce; pour over chicken. sprinkle with sliced green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"in large skillet heat sesame oil. add chicken and season with salt and pepper saute till chicken is done. add carrots, mushrooms, and bamboo shoots, cover and cook till about half tender. add broccoli and saute a few more minutes. add onions, peppers, and teriyaki sauce cover and cook till all vegetables are just done. don't over cook vegetables you want a little texture left. serve over whole grain rice. for vegetarian dish leave out chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"heat oil in a wok or large skillet over medium-high heat. add garlic and ginger and cook 1 minute. add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. add onions, carrots, and peppers and cook 1 minute. add snap peas, corn and broccoli and cook 2 minutes. add soy sauce and cook 2 minutes, until vegetables are crisp-tender. dissolve cornstarch in chicken broth in a small bowl and add to wok. simmer 2 minutes, until sauce thickens. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"heat the oil in a wok and fry the onions over medium heat till golden. add half of the garlic, stir, and add the chicken and salt. cook till the chicken is light brown. add the lime or lemon juice with all of the vegetables. increase the heat and add the rest of the garlic stir fry for 10 minutes or till the vegetables are tender. serve with the sliced lime to be squeezed on the dish as required."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"rinse beans; drain. in a large saucepan, combine beans and the 6 cups water. bring to boiling; reduce heat. simmer, uncovered, for 10 minutes. remove from heat. cover and let stand for 1 hour. drain and rinse beans. meanwhile, in a 3-1\/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. place beans atop vegetables. pour chicken broth over all. cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. if using low-heat setting stir in chicken and tomatoes. cover and cook for 30 minutes longer or until heated through on high-heat setting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"rinse chicken and pat dry with paper towels. combine chicken, mixed vegetables, onion, mushrooms and potato in a 3 1\/2 quart slow cooker. in a small bowl, combine water, tapioca, lemon juice, bouillon granules, white pepper, mustard, sage, salt, garlic powder and turmeric. pour over chicken mixture. mix well. cover and cook on low 6 to 7 hours. stir in dry milk an cook 15 minutes. sprinkle each serving with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. add the chicken and potatoes. cover and place in the fridge to marinade, ideally overnight, but for at least an hour. preheat the oven to 350°f. tip the couscous into a bowl and cover with boiling water. cover the bowl with a clean tea-towel. leave to stand for about 10 minutes. put the chicken, potatoes and the marinade into an ovenproof dish. top with the couscous and season with pepper. place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"spary nonstick saucepaun with cooking spray; heat over medium heat until hot. add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. add parsley and basil; cook and stir 1 minute. place chicken broth into medium saucepan; bring to a boil over high heat. add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. add chicken broth to mushroom mixture, 1\/2 cup at a time, stirring constantly until broth is absorbed before adding next 1\/2 cup. continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes. add chicken, broccoli, tomatoes, salt and pepper. cook and stir 2 to 3 minutes or until heated through. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"spray teflon pan with pam. season chicken with paprika, salt and pepper. place in pan over medium heat and brown on both sides. peel and cut up onion, carrots, potatoes and celery. add to chicken in pan. dissolve one packet of instant chicken broth in one cup of water. pour over chicken and vegetables. place lid on pan and cook on low for half hour. cut cabbage in chunks and place on vegetables in pan. cover and cook one more hour or until vegetables are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"preheat oven to 450°f spray large pyrex rectangular pan with cooking spray to help from the food from sticking! i put all the cup up chicken, potatoes, carrots, broccoli and corn in a huge bowl. drizzle olive oil over mixture to coat, but don't drown! then sprinkle the garlic powder, salt, pepper and italian seasoning to your family's taste. we really like it seasoned! this is a lot of food, and sometimes i need to put in 2 pyrex pans. it's best to not overcrowd the mixture as it needs to brown. bake for 40-50 minutes, or until lightly browned (chicken cooked and veggies tender)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.","target":"heat oil in a large pot over medium heat. add garlic and onions and cook until soft, about 10 minutes. add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well. increase heat to medium high and bring to a boil. turn to medium low and cook partially covered until vegetables are just tender about 15 minutes. add chicken, tomatoes and beans and half the dill. cook 6-8 minutes. season to taste. serve in bowls with rest of dill for garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain the chickpeas and reserve the liquid. heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden. add the tomatoes and cook for about 2 minutes. add the chickpeas and ground coriander and cook for 10 minutes. add 1 cup of reserved chickpea liquid and cook for a further 10 minutes. add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce. serve over rice or with indian breads.","target":"preheat oven to 325 degrees f. in a medium covered dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper. cover with blended oil, using enough to just cover, abut 1\/2 to 3\/4 cup (you may need to add a tablespoon or two more during cooking to keep submerged). cover and bake 45 minutes, stirring once or twice, until chickpeas are fragrant, but nt browned. add oil when stirring, if needed, to keep chickpeas submerged. uncover and let cool to room temperature. remove peppercorns, cumin or mustard seeds from individual portions. leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine lime juice, oil, and honey in shallow dish. dip chicken in lime mix. coat chicken with tortilla crumbs. place in ungreased 11x7 baking dish. bake, uncovered at 350* for 25 minutes. mix salsa and cilantro. pour over chicken. sprinkle with cheese. bake for 6 minutes more.","target":"preheat oven to 400 degrees. flatten each chicken breast. combine egg and water. dip each breast into egg mixture then into bread crumbs. season with salt, pepper and paprika. roll and secure with a toothpick. season again. saute in butter until light golden, turning gently with two forks or tongs to brown evenly. at this point, you can refrigerate or freeze for later use. you can also remove the toothpicks. make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. heat over low\/medium heat, stirring occasionally until thickened, 30 to 45 minutes. set aside or refrigerate. when ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle mini marshmallows in bottom of 13x9 baking dish, set aside. in a bowl combine strawberries and gelatin powder, set aside. in a bowl cream shortening and sugar. add the eggs, one at a time beating well, beat in vanilla. combine flour, baking powder and salt, add to creamed mixture alternately with milk. pour mixture over the marshmallows, spoon strawberries over batter. bake at 350 degrees for 45-50 mins. or until toothpick inserted in center comes out clean. cool on wire rack, cut into squares, garnish with strawberries and whipped cream.","target":"bake cake according to directions. let cool. cut cake into 1\" slices. arrange slices in a single layer in ungreased 9x13 dish. in a mixing bowl beat milk and pudding for 2 minutes. beat in ice cream. pour over cake. chill. in a bowl, dissolve gelatin in boiling water, stir in strawberries. chill until partially set. spoon over pudding mixture. chill until firm or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: also need 24 8 inch bamboo skewers. cut the chicken breast into 1\/4 inch chunks (3 for each skewer). chop the coriander root, kaffir lime leaves and the lemongrass. marinade the chicken with all the ingredients for at least one hour. thread meat onto bamboo skewers. satay will taste best when cooked over charcoal grill. during cooking, use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through. serve hot with peanut sauce.","target":"in large skillet over medium heat, brown chicken in oil. remove chicken and keep warm. add peaches with juice, brown sugar, soup mix to skillet. stir until combined. bring to boil; cook and stir 2 minutes. reduce heat; return chicken to pan. simmer uncovered 15-20 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f degrees. in a mixing bowl, combine flour, baking soda and salt; set aside. in a large mixing bowl, with an electric mixer, cream together butter, shortening, sugars and vanilla. add eggs, one at a time, mixing well after each addition. mix in the flour mixture. fold in the chocolate chips. drop spoonfuls onto greased cookie sheets and bake in preheated oven for 10 to 12 minutes, or until golden brown. note from lennie: i would use parchment paper on the baking sheets instead of greasing them.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel the mangoes and cut into small pieces, set aside. place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes. place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. add to the pan and cook for 10 minutes, stirring. add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. watch it carefully, as it can catch at this stage! pour into sterilized jars, seal with cellophane covers and label. the chutney will keep for several months, but it doesn't last that long in our house.","target":"make sure mangos are not too ripe or soft. they're easier to peel. put into a large bowl; add sugars and stir well until sugars liquify. cover and let set on counter overnight. pour into a large saucepan and add the rest of ingredients. stir well. bring to a boil, then reduce heat to a simmer. let simmer, stirring occasionally, 45 minutes or longer, or until as thick as gravy. pour into clean jars, (should make about 1 quart and a cup extra), and keep refrigerated. will keep months."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. in a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. add egg substitute, honey and vanilla. beat on high speed for approximately 1½ minutes. add splenda and beat on medium speed until well blended, approximately 30 seconds. in small bowl, combine flour, baking soda and salt. slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2\" apart. flatten each ball with a fork, pressing a crisscross pattern into each cookie. bake 7-9 minutes or until light brown around the edges. cool on wire rack.","target":"both peanut butter and butter should be used at room temperature heat oven to 350 f, coat 2 large baking sheets with cooking spray. in medium size bowl, mix flour,baking soda, and salt. in a large bowl,beat peanut butter and butter until smooth for 2 minutes. add sugar; beat 2 minutes. beat in egg, milk and vanilla. on low, beat in flour mixture. for each cookie, roll about a tablespoon of dough into a ball. place balls on sheets, 2 inches apart. with fork, flatten each ball in crosshatch pattern into 2 inch round, if desired. bake 12 to 14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine flour, sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. add egg and buttermilk; mix just until dry ingredients are moistened. fold in berries. fill greased or paper-lined muffin cups two-thirds full. bake at 400ºfor 20 minutes or until browned.","target":"preheat oven to 400f and grease muffin pans. sift first four ingredients together. beat eggs and sugar together; add buttermilk and add all to dry ingredients gradually, beating hard for 1 minute. pour into prepared pans and bake for 20 minutes or until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"add all ingredients except last four to crockpot; cover. cook on high for about an hour (or more if necessary; i cooked mine for almost 3 hours just to make sure the dried herbs softened up enough). add beans, noodles and potatoes and cook for 15-30 minutes (just enough to heat through). serve with parmesan sprinkled on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"in a 5-quart kettle cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic and a carrots. cook, stirring, until onion is soft. add broth, tomatoes (coarsely chopped and with liquid), salt, basil, thyme and pepper. bring to boiling. cover, reduce heat and simmer 15 minutes. bring soup to boiling and add pasta. bring again to boiling and cook, uncovered, stirring occasionally, until nearly tender, about 10 minutes. add peas and parsley, boil for 2 minutes. taste; add salt, if needed. serve soup with cheese and add to taste. serve with italian bread sticks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"combine all ingredients except macaroni and parmesan cheese in slow cooker. add a little water if chicken broth does not cover. cook on high 1 hour, then switch to low 6 to 8 hours, or until vegetables are tender. 30 minutes before serving, add macaroni. serve soup with parmesan cheese sprinkled over the top or served on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"melt butter or margarine in a heavy pot over medium heat. add onion, celery, and carrots; saute for a few minutes. add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. bring to a boil, cover, and reduce heat. simmer for approximately 1 hour until vegetables are barely tender. add pasta, and simmer for 30 minutes more. correct seasoning, and serve hot with grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"boil pasta according to package directions, drain. brown ground beef and onion. add potato, carrot, corn, celery, cabbage, tomatoes, water, tomato sauce, salt, pepper, basil and thyme. bring to boil, lower heat and simmer 1 hour or more. add pasta. serve with fresh grated cheese. better the next day, so make ahead if you can."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"in a big soup pot over high heat, combine the tomato juice, stock, water, tomatoes, onions, carrots, celery, parsley, salt, garlic, and seasonings; bring to a boil; decrease heat to med-low and simmer, covered, until the vegetables are tender, about 1 hour 15 minutes. add in the cabbage, zucchini, green beans, and macaroni; cook, covered, until the macaroni and vegetables are tender, about 20 minutes. stir in the chicken and cannellini beans; simmer, uncovered, until heated through. serve topped with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"open and drain beans. chop all that needs chopping. heat oil in a large pot and saute the onions and garlic in the oil until soft. add stock. i make it from better than bouillon chicken base, you can use a prepared stock or make it from scratch. do not use regular bouillon. add all the remaining ingredients except spinach and bring to boil. let the mixture simmer for 20 minutes. add spinach and simmer 5 more minutes. bring to room temp or refrigerate. remove bay leaf. fill containers to 1\/2\" below the very top. to leave room for expansion if freezing. approximately 8 ounces in small and 32 ounces in large. refrigerate or freeze, depending on how long it is before delivery date."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the sausage in a soup pot. drain the fat. melt the margarine in with the sausage. sprinkle with the flour; stir to mix. add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings. simmer 45 minutes. toss in the remaining ingredients, and simmer about 30 minutes more. this soup can be slowly simmered all day if you check to be sure there's enough liquid.","target":"heat the oil in a heavy 4-quart saucepan over med-high heat. add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes. add the potato and zucchini and stir well to combine. stir in the tomatoes and broth, turn the heat to high and bring to a boil. decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes. add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes. add the spinach and basil, stir well to combine, and cook 5 minutes longer. season with salt and pepper to taste. serve with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"soak oats in milk for 1 hour. combine all ingredients in a large bowl. spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray. bake at 400 f for 20-25 minutes. variations: to make oatmeal raisin muffins, oatmeal apple muffins, or oatmeal chocolate chip muffins, add raisins\/chopped apples\/chocolate chips to the batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"preheat oven to 400 degrees. grease muffin cups or line with paper muffin liners. in a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. in a separate bowl, stir together flour, baking soda and baking powder. stir flour mixture into eggs mixture, just until moistened. fold in peaches and spoon batter into prepared muffin cups. place in preheated oven. while muffins are baking, combine 2 tablespoons sugar and 1\/2 teaspoon cinnamon. after 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"preheat oven to 400°f. combine all liquid ingredients in a medium-sized bowl. add the baking powder, whisk thoroughly. add in the cinnamon and nutmeg, ensuring homogeneity. add the oats. for moister muffins, add an extra 1\/4 cup milk at this point. spoon the batter into a greased muffin pan. bake for 20-30 minutes, or until the centers have solidified. makes 12 small to medium sized muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"soak the oats in milk for about one hour. preheat oven to 400 degrees. spray muffin pan with cooking spray. combine the oat mixture with the applesauce and egg white, mix until combined. in a separate bowl measure and whisk the dry ingredients. add wet ingredients to dry and mix until just combined. add nuts or raisins if desired. do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan. combine the cinnamon and sugar. top each muffin with some of the mixture. bake 20-25 minutes or until done. remove from pan, cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"heat oven 375. spray 6 muffin tins with cooking spray. combine milk, brown sugar blend, sugar substitute and yogurt. in seperate bowl combine the dry ingredients add to wet mixture and mix till just combined. divide into muffin tin. bake 20-25 minutes. cool in pan 10 mins and remove to wire rack. store uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"preheat oven to 375 degrees. combine oats, yogurt, and cider vinegar and set aside. in a separate bowl, combine applesauce, oil, eggs, and vanilla. in a large bowl, combine dry ingredients. pour wet ingredients over dry, and stir gently to combine. stir in the oat\/yogurt mixture. stir in the shredded apples. spoon into well-greased muffin tin. bake ~25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners. in a small bowl, combine milk and oats; let soak for 15 minutes. in a separate bowl, beat together egg whites and applesauce; stir in oatmeal mixture. in a third bowl, sift together flour, sugar, baking powder and salt. stir flour mixture into wet ingredients, just until combined. spoon batter into prepared muffin cups until cups are 2\/3 full. bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners in a small bowl, combine milk and oats; let soak for 15 minutes. in a separate bowl, beat together egg and applesauce; stir in oatmeal mixture. in a third bowl, sift together flour, sugar, baking powder and salt. stir flour mixture into wet ingredients, just until combined. spoon batter into prepared muffin cups until cups are 2\/3 full bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"soak the oats in milk for about one hour. preheat the oven to 400 degrees. spray muffin pan with cooking spray. combine the oat mixture with the applesauce and egg whites, and mix until combined. in a separate bowl measure and whisk the dry ingredients together. add wet ingredients to dry and mix until just combined. add nuts or raisins if desired. do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan. combine the cinnamon and sugar and top each muffin with some of the mixture. bake for 20-25 minutes or until done. remove from pan, cool and enjoy. these can be frozen and reheated in the microwave for a quick breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the egg, water, and oil in a measuring cup. mix the dry ingredients in a bowl. stir wet ingredients into dry. stir just until everything is moistened. leave small lumps! grease muffin tins, or use paper muffin liners. fill each cup 2\/3 full. bake at 425 for 15 mintues.","target":"soak the oats in milk for about one hour. preheat the oven to 400 degrees. spray muffin pan with cooking spray. combine the oat mixture with the applesauce and egg whites, and mix until combined. in a separate bowl measure and whisk the dry ingredients together. add wet ingredients to dry and mix until just combined. add nuts or raisins if desired. do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan. combine the cinnamon and sugar and top each muffin with some of the mixture. bake for 20-25 minutes or until done. remove from pan, cool and enjoy. these can be frozen and reheated in the microwave for a quick breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients. add milk, oil and dry ingredients to eggs and mix well. fold in apples. preheat lightly coated griddle or skillet over medium heat ( i use pam or small amount of vegetable oil) -- test by adding a few drops of water on hot pan -- when the drops start to \"dance\" on the griddle it is time to cook. for each pancake pour about a 1\/4 cup of batter onto a hot griddle and cook on first side until bubbles that form begin to pop and edges look dry. with a spatula, turn and cook until second side is rich golden brown.","target":"mix dry ingredients together, set aside. whisk together the egg yolks, milk, butter and vanilla. add liquid mixture to dry mixture and stir to blend. beat egg whites until stiff. fold stiff egg whites into mixture. carefully fold in coarsely grated apples. make sure batter is fairly liquid, not thick so it spreads out on the griddle. heat griddle to 350°f (or medium high heat on stove). griddle\/pan is ready when water droplets jump around and evaporate. cook on griddle until bubbles appear and edges are dry. flip only once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients. add milk, oil and dry ingredients to eggs and mix well. fold in apples. preheat lightly coated griddle or skillet over medium heat ( i use pam or small amount of vegetable oil) -- test by adding a few drops of water on hot pan -- when the drops start to \"dance\" on the griddle it is time to cook. for each pancake pour about a 1\/4 cup of batter onto a hot griddle and cook on first side until bubbles that form begin to pop and edges look dry. with a spatula, turn and cook until second side is rich golden brown.","target":"use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture. after the rice has been mashed a little, then add the rest of the ingredients. use a whisk to stir everything up. if you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying. fry in a hot skillet or griddle, turn them when they are brown on the bottom. try to keep them small. they are so tender that frying big ones is a little tricky. serve with syrup and butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients. add milk, oil and dry ingredients to eggs and mix well. fold in apples. preheat lightly coated griddle or skillet over medium heat ( i use pam or small amount of vegetable oil) -- test by adding a few drops of water on hot pan -- when the drops start to \"dance\" on the griddle it is time to cook. for each pancake pour about a 1\/4 cup of batter onto a hot griddle and cook on first side until bubbles that form begin to pop and edges look dry. with a spatula, turn and cook until second side is rich golden brown.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients. add milk, oil and dry ingredients to eggs and mix well. fold in apples. preheat lightly coated griddle or skillet over medium heat ( i use pam or small amount of vegetable oil) -- test by adding a few drops of water on hot pan -- when the drops start to \"dance\" on the griddle it is time to cook. for each pancake pour about a 1\/4 cup of batter onto a hot griddle and cook on first side until bubbles that form begin to pop and edges look dry. with a spatula, turn and cook until second side is rich golden brown.","target":"place flour, egg, salt and baking powder in a bowl. stir and add milk just until batter holds together. it should be pretty dense. add apples to the batter. my mom uses a lot of apples, so the batter looks like apple slices coated in batter rather than batter with apple slices in it. heat oil (any vegetable or canola oil with minimal flavour) in a frying pan. turn heat down to med-low and add large drops of batter. depending on how much milk and how much apple you used, the batter will be more runny. cook about 2 minutes per side, or until brown and set. turn and brown other side. the batter will start to bubble around the edges when it's ready."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked. in large pot add all other ingredients except the pasta. bring to a boil, add your meat and onions. reduce heat, cover and simmer for 1 hour. add pasta and cook for 10 minutes or until pasta is cooked.","target":"boil barley and water in 2-quart saucepan 25 minutes or until tender. drain; set aside. heat butter in 4-quart saucepan. add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. add hot stock, bay leaf and worcestershire sauce. simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. simmer 15 minutes. add parsley and salt and pepper. remove bay leaf and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked. in large pot add all other ingredients except the pasta. bring to a boil, add your meat and onions. reduce heat, cover and simmer for 1 hour. add pasta and cook for 10 minutes or until pasta is cooked.","target":"in a large pot, over high heat, add the first 10 ingredients; stir to combine. bring to a boil. lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes. add in the mushrooms and orzo. simmer covered for 10 more minutes. add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste. ladle into individual soup bowls and sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked. in large pot add all other ingredients except the pasta. bring to a boil, add your meat and onions. reduce heat, cover and simmer for 1 hour. add pasta and cook for 10 minutes or until pasta is cooked.","target":"trim beef of fat, thinly slice, and saute in a nonstick skillet over medium heat until lightly seared. place in a large soup pot along with stock, bay leaf, and thyme. bring to a simmer and cook for 45 minutes. remove bay leaf. pre-heat broiler. ladle soup into 6 individual deep bowls. top with french bread, sprinkle with 1\/2 tablespoon parmesan cheese. place under broiler to brown the cheese. serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a ziploc bag, place ¼c. flour and a few of the chicken at a time and shake to coat. brown the chicken in a dutch oven in the oil; then remove the chicken and set aside. drain all but 1 tsp of the fat; saute 1 tbsp flour and the garlic in the reserved fat for 30 seconds. add broth, tomatoes (including the liquid), tomato paste, onion, salt, cumin, oregano, thyme, bay leaf and red pepper flakes. bring to a boil, then reduce the heat to low and simmer uncovered for 20 minute. add chicken and kielbasa; cover and simmer 20 minute. skim the fat off the surface; add the potato, carrot, zucchini and corn. cover and simmer, covered, for 30 min; then serve.","target":"in a large pan over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. add chili powder, cumin and cayenne pepper; stirring for 1 minute. add the tomatoes and broth. reduce heat; simmer uncovered for 15 minutes. stir in remaining ingredients. reduce heat; cover and simmer for 10-15 minutes or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl. whisk together lime juice, vinegar, olive oil, and cumin in small bowl. pour over coleslaw and toss gently. serve immediately or refrigerate for a few hours until chilled through. notes\/suggestions from article. if convenient, shred your own cabbage and carrots. use only fresh lime juice. one lime yields 1-2 t unstrained juice. for the 1\/2 cup, figure 4 to 8 limes, depending on size and juiciness. to serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap. only 16 calories per cup, so says the article!","target":"in a large pan over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. add chili powder, cumin and cayenne pepper; stirring for 1 minute. add the tomatoes and broth. reduce heat; simmer uncovered for 15 minutes. stir in remaining ingredients. reduce heat; cover and simmer for 10-15 minutes or until chicken is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"cook bacon over medium heat till crispy and till the fat has rendered out. remove bacon, set aside. leave about 1 1\/2 tbsp drippings in pan. cook onion, bell pepper, chipotle powder, jalapeno, cumin, and salt in bacon drippings over moderate heat, stirring, until vegetables are softened, about 10 minutes. add garlic and cook another minute. add broth, beans, and reserved bacon and simmer, partially covered, 15 minutes. using an immersion (stick) blender, blend soup to desired consistency. thicken with a mixture of cornstarch and water if you desire a thicker soup. serve with lime wedges, sour cream, and cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"bring water and beans to a boil over high heat. reduce heat to a simmer and cook till beans are soft, about 1 hour. in another saucepan, heat oil, and cook onions until light brown, about 15 minutes. add garlic, chili and salt, cook 4 minutes or so to release fragrance. add black beans, liquid and stock; bring to boil and simmer for about 30 minutes. use blender to puree the soup (i only puree some of the soup, so it remains chunky). ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour) and garnish with a dollop of sour cream and some chopped herbs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"place beans in a large pot, add enough cold water to cover beans by 3 inches. bring to a boil. remove from heat, and cover and let stand 2 hours. drain. heat oil in heavy large pot over med-high heat. add onions, carrots, and celery, and sauté until tender (about 8 minutes) add tomato paste, cumin and coriander. reduce to medium and cook 10 minutes add wine and simmer 5 minutes add drained beans and broth. cover and simmer until beans are tender (about 2 hours) \u2013 season soup with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes. add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes. add beans and cabbage, and simmer 5 minutes. add lemon juice and simmer 5 minutes. ladle into individual soup bowls and top with cheese, tomato and parsley.","target":"saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender. process 1 can of undrained beans with 1 cup chicken broth in blender until pureed. add puree to onion mixture and stir well. process 1 additional can of undrained beans and 1 cup chicken broth in blender. add to mixture and stir well. stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil. reduce heat and simmer for at least 20 minutes, stirring occasionally. just before serving, stir in lime juice and cilantro to taste. serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"wash rice; drain. add all ingredients together in a large sauce pot; bring to a boil. turn heat to low and cook until thickened (about an hour and a half to 2 hours) stirring often. pour into large bowl and sprinkle with cinnamon and sugar. serve warm or chilled. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"put all ingredients in a saucepan. if the milk does not cover the rice, add more. cook over medium high heat, stirring occasionally, till it boils. cook and stir about 1 minute, until the milk is mostly absorbed. serve warm or cold. for a dessert, top this with freshly whipped cream and sprinkle with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"preheat oven to 350. blend instant nonfat dry milk in water until smooth in heavy sauce pan. add butter and rice; heat slowly until scalding. mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. turn into a buttered baking dish. set in a pan of hot water. bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"bring 4 cups of water to a boil. add 1 cup of rice. boil 20-25 minute boil down if you can. it's better to add a little water then have too much. add the sugar with the milk. pour on the milk and boil till it starts to thicken. take off heat this will thicken more as it cools. add raisins with the milk if wanted. i bag of milk is 5 cups of milk."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"combine sugar and milk in a saucepan. place over medium heat. stir until sugar is dissolved, then heat to just below the simmer point. add rice and cook until the rice is soft, 20-30 minutes. beat egg yolks in a small bowl. add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. add the egg yolks to the pan and stir well. add raisins, cinnamon and vanilla, and stir well. beat egg whites to soft peaks. fold egg whites and custard together and transfer to a baking dish. bake in preheated 300f oven until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"stir together rice and water in saucepan. heat to boiling . stir. reduce heat; cover and simmer 14 minutes without disturbing. all water should be absorbed. heat oven to 350 degrees. blend sugar, cornstarch, and salt. add eggs and milk to sugar\/cornstarch mixture; beat well. stir in rice, lemon juice, and raisins. sprinkle with cinnamon or nutmeg. pour into ungreased 1-1\/2 quart casserole. place in a pan of very hot water (1-2 inches deep). bake about 1-1\/2 hours, stirring occasionally until pudding is cramy and most of liquid is absorbed. remove from oven and serve warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"in mixing bowl, combine sugar, salt and cinnamon. beat in eggs just to mix. in small saucepan, scald milk. add small amount to egg mixture and mix thoroughly. slowly add remaining milk to egg mixture until well incorporated. stir in vanilla, rice and raisins. butter a 1 1\/2 quart casserole and set into a pan of hot water coming 1 inch up the side of the casserole. pour pudding mixture into casserole and sprinkle with nutmeg. bake at 350 degrees for 1 hour and 15 minutes (until a knife inserted into center comes out clean). serve warm, with cream (if desired)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.","target":"rinse the rice in a strainer, then place in a deep saucepan and cover with water. peel large strips of rind off of the lemon and set aside. over low heat and uncovered, cook the rice but do no stir. in a bowl, mix the beaten egg with some milk. when the water is drying, slowly pour in the egg mixture stirring continuously. add more milk if the mixture is dry. once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. do not over cook as the pudding will harden as it sets. pour the rice into desert dishes, then sprinkle with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the sugars with the margarine. add the eggs and vanilla. add the rest of the ingredients except for the chocolate chips. now add the chocolate chips. roll balls of dough and flatten into cookies. place on a parchment paper covered cookie sheet. bake at 350 degrees f or 175 c for 10-15 minutes or until done.","target":"preheat oven to 350°f lightly grease a cookie sheet; set aside. in a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; pulse until creamy, then pour into a medium bowl. add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft). place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the sugars with the margarine. add the eggs and vanilla. add the rest of the ingredients except for the chocolate chips. now add the chocolate chips. roll balls of dough and flatten into cookies. place on a parchment paper covered cookie sheet. bake at 350 degrees f or 175 c for 10-15 minutes or until done.","target":"preheat oven to 375 degrees. in a large bowl, beat butter and sugars together with an electric mixer until creamy. add egg white and vanilla and mix until well blended. in a medium bowl, combine flour, baking soda, salt and cocoa powder. gradually add flour mixture to egg and sugar. use a wooden spoon to work the dough together. don\u2019t worry if the dough seems a little crumbly at first. stir in chocolate chips. drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. bake for 8-10 minutes. cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the sugars with the margarine. add the eggs and vanilla. add the rest of the ingredients except for the chocolate chips. now add the chocolate chips. roll balls of dough and flatten into cookies. place on a parchment paper covered cookie sheet. bake at 350 degrees f or 175 c for 10-15 minutes or until done.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream the sugars with the margarine. add the eggs and vanilla. add the rest of the ingredients except for the chocolate chips. now add the chocolate chips. roll balls of dough and flatten into cookies. place on a parchment paper covered cookie sheet. bake at 350 degrees f or 175 c for 10-15 minutes or until done.","target":"preheat overn for 350 degrees. in a small\/medium size bowl combine flour and baking soda and set aside. in a large bowl, add butter, then sugars, and blend together with an electric mixer. add eggs and blend again. then slowly add the flour\/baking soda mixture. once batter is creamy, fold in chocolate chips. i like to use parchment paper on my non-stick baking sheets so they don't get messed up. you should be able to fit about 12 cookies on eat sheet. bake at 350 for about 10-12 minutes. cool on a napkin, or wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. boil potatoes in pot and then simmer 20-30 minutes. remove and when cool enough to handle peel and mash. meanwhile boil asparagus for 3 minutes, drain and rinse with cold water. in a saute pan add oil and saute onions until softened. add onions and oil to mashed potatoes. add asparagus, salt and pepper, add egg, mix well. pour into greased baking dish, sprinkle with paprika. bake 50 minutes, until lightly browned.","target":"grate the potatoes and onion, either by hand or by food processor. (if grating by hand, pick out grated fingernails from potatoes;-). add eggs and oil, mix well. add paprika, salt and pepper. pour into a well-greased pyrex dish. bake at 350 degrees f and bake for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place chicken on broiler pan, skin side down. mix dry ingredients together. sprinkle with 1\/2 of dry ingredients. broil 4 to 6 inches from heat, for 20 to 25 minutes. turn and sprinkle with other half of dry ingredients. top with lemon slices, broil until brown- 15 to 20 minutes. we also use this recipe on our grill.","target":"heat oil in large, nonstick skillet over medium high heat. add mushrooms,onion, and garlic; saute 2 minutes. add chicken, salt, basil, and pepper; saute 5 minutes or until chicken is done. add tomato; saute 2 minutes or until tomatoes are heated through. serve over hot pasta; sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in wok or large skillet, heat 2 t oil; stir fry chicken until done and browned. remove chicken, keep warm. in same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes). add snow peas and saute 3 minutes. add onion and garlic. mix broth and cornstarch; add soy sauce and ginger,stir until smooth. add to vegetables;cook and stir until mixture thickens. return chicken and heat through.","target":"in a large skillet, heat the oils over medium-high heat. add the chicken and cook for 4-5 minutes or until lightly browned. add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. stir in the water chestnuts. in a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. add to chicken mixture and bring to a boil over medium-high heat. reduce heat to medium-low, and simmer for 4-5 minutes, or until sauce thickens. serve over hot cooked rice noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in wok or large skillet, heat 2 t oil; stir fry chicken until done and browned. remove chicken, keep warm. in same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes). add snow peas and saute 3 minutes. add onion and garlic. mix broth and cornstarch; add soy sauce and ginger,stir until smooth. add to vegetables;cook and stir until mixture thickens. return chicken and heat through.","target":"stir together ginger, soy sauce, hot pepper sauce and garlic. add to chicken and refrigerate unitl ready to use. saute onions, red peppers and celery in hot oil for 3-4 minutes. add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. cook another 4 minutes. stir in seasonned chicken and cooked rice. stir fry until piping hot. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in wok or large skillet, heat 2 t oil; stir fry chicken until done and browned. remove chicken, keep warm. in same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes). add snow peas and saute 3 minutes. add onion and garlic. mix broth and cornstarch; add soy sauce and ginger,stir until smooth. add to vegetables;cook and stir until mixture thickens. return chicken and heat through.","target":"whisk garlic, soy sauce, orange juice and ginger in large bowl. add and toss the chicken, put in refrigerator for 15 minute. heat coconut oil in wok over med-high heat. add vegetables, stir fry for 3-4 min, remove from pan. put chicken in wok, hold remaining marinade to the side. toss chicken over med-high heat for 3-4 minute. add vegetables, remaining marinade and sesame seeds. toss and cook over med-high for 2-3 minute serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in large bowl. combine remaining ingredients and combine well with potatoes. bake,covered, in 375* oven for at least 1 hr. uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges. (may be a little longer or shorter depending on your oven).","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450. peel potatoes. cut into one- to two-inch pieces. boil in salted water for fifteen minutes. pour oil (at least 1\/4- 1\/2-inch) in pan and add herbs. roast potatoes for 20-30 minutes. reduce heat to 350 and roast 45-75 minutes until very crisp and golden.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350*f. prick the potatoes with a fork and place them on a baking sheet. bake for 1 1\/2 hours. cut the potatoes into quarters and arrange them in a serving bowl. while they are hot, toss them with the oil, coarse salt, pepper, and garlic. gently toss in the mint, or parsley(or both, if you want!). serve hot or at room temperature. enjoy!","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees. in a large mixing bowl, whisk together the mustard and olive oil. add the potatoes and toss to coat. dump the potatoes onto a foil lined large rimmed baking sheet and spread them in a single layer. roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, about an hour. serve hot.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scrub potatoes thoroughly. cut into bite sized pieces. sautee potatoes in large frying pan with olive oil until slightly brown. mix in rosemary and thyme after removing potatoes from heat. add desired amount of salt and pepper. add 1\/2 cup water to slow-cooker. create a tinfoil \"basket\" inside slow-cooker above water. place potatoes inside tinfoil \"basket\" and cover. cook on low for 8 hours. add garlic during last hour of cooking.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large mixing bowl (the same bowl you will be putting your potatoes in) mix all the ingredients thoroughly. wash potatoes and cut into thin wedges (you do not need to peel the potatoes, but you do need to wash them to insure all dirt and eyes (if any) are discarded.). bake at 450c for 20mins or until tender, turning once during baking time or wrap seasoned potatoes in foil and seal edges.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425°. in a big bowl, stir the olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper together; add in potatoes and toss to coat evenly. arrange potatoes in a single layer on an oiled baking sheet. bake, turning every 15 minutes, until tender and well browned, about 35 minutes; taste for seasoning. transfer to a serving dish and serve immediately.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375. spray a baking dish with cooking spray or grease lightly with olive oil. put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper. repeat until all potatoes and onion are used. bake about 35-40 minutes, or until potatoes are tender.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425. peel and cube the sweet potatoes and yukon gold potatoes. scrub the new potatoes and cut into cubes. place the potatoes in a large saucepan. add enough lightly salted water to cover potatoes. bring to a boil and cook the potatoes for 3 minutes. drain thoroughly. spread the potatoes in a single layer on a large nonstick baking sheet. drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. roast the potatoes until browned and crisp, about 25 minutes. serve immediately.","target":"heat oven to 350f degrees. cut potatoes into wedges and wash in water so as to remove some of the starch. in a bowl combine the remaining ingredients. add potatoes and onions and mix well. spray a roasting pan with pam. pour potatoes into roasting pan and sprinkle with some additional chilli powder. cook at 350 for one hour or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash spinach and other vegetables. peel cucumber and chop into quarters. slice and chop tomato into quarters. in a pot deep enough to hold spinach. melt butter and pour in apple juice. place washed spinach in pot and cover. cook until tender. put cucumber and tomatoes in pot with spinach and stir until warm. remove from pot. place red lettuce leaves on 4 serving bowls. place spinach salad equally on bowls, grate carrot over top for color. serve very warm.","target":"in a large salad bowl combine spinach, mushrooms, tomato, and onions; set aside. in a 12\" skillet or a dutch oven cook bacon over medium heat until crisp. remove bacon; drain on paper towels. set aside. wipe out skillet with a paper towel. if using vegetarian bacon this step differs. you might need to add a bit of oil and wipe. in a bowl combine cornstarch, orange peel, orange juice, garlic salt, and black pepper; add to skillet. cook and stir until thickened and bubbly; cook and stir 2 minutes more. remove from heat. add spinach mixture. toss until coated. if desired, return salad to heat and toss 30 to 60 seconds more or until slightly wilted. return mixture to salad bowl; toss in bacon, oranges, and pepper strips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash spinach and other vegetables. peel cucumber and chop into quarters. slice and chop tomato into quarters. in a pot deep enough to hold spinach. melt butter and pour in apple juice. place washed spinach in pot and cover. cook until tender. put cucumber and tomatoes in pot with spinach and stir until warm. remove from pot. place red lettuce leaves on 4 serving bowls. place spinach salad equally on bowls, grate carrot over top for color. serve very warm.","target":"generousley spray a large non stick frypan or wok. heat frypan to medium high, reduce heat and add thinly sliced carrots, green onion, corn and sweet peppers; sprinkle salt and red pepper flakes over; saute veggies until tender crisp, about 5 minutes. add garlic; saute another minute. wash and drain, spinach, add to the veggies in the frypan, toss to mix thouroughly. saute a further 5 minutes, tossing to mix until the spinach is well wilted. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute garlic in oil until slightly browned. heat broth and wine until hot but not boiling. add garlic, oil, spices and herbs, cover and simmer for 1 hour. remove bay leaf from pot and puree soup. return pureed soup to pot and continue simmering. add cream to egg yolks, then add a bit of soup and mix well. add egg mixture to the pot and simmer for about 5 minutes or until heated through. place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese. serve and enjoy!","target":"blanche the garlic for about 30 seconds until slightly soft. cool, peel, and thinly slice. mix water and olive oil. saute onions in oil until they are soft and golden. about 10 minutes. add garlic, tomatoes and tomato juice to onions. bring to a boil, then reduce and simmer 30 minutes. serve in bowls. add 1\/4- 1\/2 cup of cottage cheese in each bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pound chicken breasts to 1\/2 inch thickness. sprinkle both sides of each chicken breast*liberally* with paprika, salt, pepper, and garlic powder. in a large skillet, melt the butter over low heat. add the chicken breast, cover and cook over medium heat for 10 minutes. turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken. cover and cook for 10 minutes. remove lid and mix onions and mushrooms into the butter sauce, reduce heat to low and cook uncovered for 5 minutes.","target":"heat oil in a large pan. cook onions until soft. add chicken and cook until lightly browned. add paprika, cayenne and flour and cook for a minute. add the rest of the ingredients, except the potatoes and cream and simmer until the chicken is cooked (approx 15 minutes). boil potatoes or cook in microwave until just cooked. add cooked potatoes and cream and simmer for a couple more minutes. add salt and pepper to taste. serve with rice and sweetcorn."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil to 350 degrees; a deep-fat fryer is best for cooking wings. discard small tip of each wing, split at large joint. drummettes are ready to cook as is. sprinkle chicken with salt and pepper. add chicken to hot oil so that each piece is fully immersed in the oil. cook for 15 to 20 minutes or until chicken is crisp. remove from oil, drain, and pat dry. prepare hot wing sauce by melting butter in a saucepan. add hot sauce and vinegar. stir well. put chicken pieces in a container and pour sauce over them. cover container and shake to coat each piece. serve with celery sticks and dip.","target":"place chicken into a pot with water, bring to a boil and cook on high for about 10-15 min or until cooked, and shred and set aside. while chicken is boiling, chop onion and pepper, and melt butter in a saute pan. saute peppers and onions for about 15 minutes or until caramelized. add salt and pepper to taste. once the chicken is done and peppers and onions are sauteed, place desired number of tortillas in the microwave to warm for about 30 seconds (this makes rolling them much easier). on warmed tortilla, place chicken, peppers and onions, shredded cheese, and add a bit of frank's and ranch, to taste. roll tortilla burrito style and let it sit for a few minutes for all the flavors to meld together."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a microwave-safe bowl, put butter, chocolate and oil. melt in microwave (approx. 2 minutes on high); set aside. in medium bowl, beat eggs as you gradually add sugar. stir in remaining ingredients, including chocolate mixture. spoon batter into 6x8-inch pan that has been lightly greased; bake at 325°f for 25 minutes or until done (center should be slightly soft). let cool and cut into squares to serve.","target":"mix flour, sugar, cocoa, baking soda, and salt in a mug. mix in 1 tablespoon of yogurt. if too thick, add 1 more tablespoon and mix until you get a brownie batter consistency. mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative) this step is optional! if you have a different toppings you like to put in your brownies, add it now. microwave for 1:10 seconds. all microwaves are different, so time may vary. sprinkle some more chocolate chips (or other topping) on top. (optional). let cool for 1-3 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: for the dried red bell pepper: take a bell pepper and slice it length wise into strips about 3\/4 of an inch thick. place onto a pan and \"bake\" at around 150 - 200 degrees in the oven. this will dry the hell outta them. they will shrink big time and fill your house with a nice odor. put them in an empty spice container and you have about 20 dressings worth.","target":"there are 2 options for preparing this dressing. you can either whir ingredients in blender, which makes it a little frothy- which i like. or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk. either way, it's fabulous! you can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, brown beef in oil; drain. add water, onion, celery, carrots, potatoes and bouillon. bring to a boil. simmer for 25-30 minutes or until veg, are tender. bring to a boil. combine flour and water until smooth; add to beef mixture. cook and stir for 2 minutes or until thickened and bubbly.","target":"toss beef with flour, salt and pepper. in a large dutch oven, brown the meat in batches in oil, drain. transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. bring to a boil. reduce heat; cover and simmer 1 hour. add vegetables; bring to a boil. reduce heat; cover and simmer 1-1\/2 to 2 hours or until vegetables and meat are tender. remove bay leaves. makes 50 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, brown beef in oil; drain. add water, onion, celery, carrots, potatoes and bouillon. bring to a boil. simmer for 25-30 minutes or until veg, are tender. bring to a boil. combine flour and water until smooth; add to beef mixture. cook and stir for 2 minutes or until thickened and bubbly.","target":"cook ground chuck until browned in a large skillet, stirring to crumble. drain. return beef to skillet; add onion. partially drain butter beans and add to skillet. cut corn off cob and add kernels to skillet. snap green beans (if desired) and add to skillet with garlic salt and pepper. stir to mix well, reduce heat to low heat. cover and cook for 20 minutes. peel and coarsely chop tomatoes. remove cover, add tomatoes and continue to cook 5 minutes. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, brown beef in oil; drain. add water, onion, celery, carrots, potatoes and bouillon. bring to a boil. simmer for 25-30 minutes or until veg, are tender. bring to a boil. combine flour and water until smooth; add to beef mixture. cook and stir for 2 minutes or until thickened and bubbly.","target":"boil hamburger in water (i feel this gets out more fat than frying)until browned. rinse to get more fat out. in large stock pot boil all raw vegetables - carrots, potatoes, onions, cabbage and celery in broth until soft. add all other ingredients. simmer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, brown beef in oil; drain. add water, onion, celery, carrots, potatoes and bouillon. bring to a boil. simmer for 25-30 minutes or until veg, are tender. bring to a boil. combine flour and water until smooth; add to beef mixture. cook and stir for 2 minutes or until thickened and bubbly.","target":"combine the first nine ingredients in a large soup kettle. cover and simmer for two hours. strain broth and skim off excess fat.* cut meat from bones into large cubes. discard bones, return meat to broth. add celery, carrots and potatoes; cover and simmer for 30-40 minutes. add fresh or frozen corn and peas, cook an additional 5-10 minutes. *i cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! often, i will do this much of the soup a day in advance, then finish it with the vegetables the following day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven, brown beef in oil; drain. add water, onion, celery, carrots, potatoes and bouillon. bring to a boil. simmer for 25-30 minutes or until veg, are tender. bring to a boil. combine flour and water until smooth; add to beef mixture. cook and stir for 2 minutes or until thickened and bubbly.","target":"place stew meat in slow cooker. add tomatoes, carrots, celery and onion. combine water, salt, pepper and bouillon. pour over meat in slow cooker. cover and cook on low for 10 hours. add mixed frozen vegetables during last hour of cooking. remove from slow cooker and let cool. place in freezer bag. label and freeze. to serve: heat until hot and bubbly. serve with crusty french bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. mix in garlic, celery, carrot, onion, jalapeño and bay leaf. cook until vegetables are tender, stirring occasionally, about 10 minutes. add chili powder, cumin, cayenne and pepper. stir until aromatic, about 1 minute. add beans and broth. cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1\/2 to 2 hours. i have used more broth to make it a soup. season with salt. mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onion in olive oil. when onion becomes translucent, add cumin. cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. add 1 can black beans and 2 cups vegetable broth. bring to a simmer, stirring occasionally. turn off heat. using a hand blender, blend the ingredients in the pot, or transfer to a blender. add the second can of beans to the pot along with blended ingredients and bring to a simmer. serve soup with bowls of red onion and cilantro for garnish. i add a bit of cilantro to the pot, too. can be doubled or frozen.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pan, saute onion, garlic, celery and serrano peppers until tender, about 5 minutes. add cumin, chili powder and pepper to coat onion mixture. add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes. add fresh lime juice. serve topped with grated cheese and sour cream and garnish with cilantro and lime slices.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon over medium high heat until crisp. remove to paper towels; set aside. add onion and garlic to drippings. cook and stir for 3 minutes. add beans, broth, water, 3\/4 cup picante sauce, salt and oregano. cover and simmer 20 minutes. ladle into soup bowls; dollop with sour cream. sprinkle with bacon. serve with crackers or tortilla chips.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, cook the bacon until crisp. remove with a slotted spoon and drain on paper towels. pour off all but 1 tablespoon of the fat from the pot. reduce the heat to moderately low. add the onion to the pot and cook, stirring, until translucent, about 5 minutes. stir in the chili powder, cocoa, tabasco sauce, oregano, salt, pepper, tomatoes and broth. bring to a boil. reduce the heat and simmer for 15 minutes. add the black beans and turkey to the pot. simmer for 5 minutes. stir in the spinach and the bacon. cook until the spinach just wilts, about 1 minute.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain and rinse the beans. in a crock pot, combine the beans, jalapeños, broth, garlic powder, chili powder, cumin, cayenne, pepper, and hot sauce. cook on low for 6 to 8 hours. add cornstarch and cook for another 1 1\/2 to 2 hours, stirring occasionally. adjust the seasonings as needed. serve with the cilantro and nondairy sour cream if desired.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, fry bacon until crisp, set aside. (or just heat the pan and add olive oil). in the remaining bacon grease (or olive oil) saute the onion, garlic, carrot, pepper and celery about 5 minutes, until fragrant. add chicken stock, water, lime juice, beans, bacon(or not bacon), and spices. bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender. being very careful not to get splashed by hot soup, take your potato masher, and mash the soup. you could take some out and run it through the blender, but this works just as well, and is less dangerous. stir between mashings, and don't think you have to puree it, it's nice with some bits! serve hot, we like it with cornbread!","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. mix in garlic, celery, carrot, onion, jalapeño and bay leaf in 3 tablespoons of olive oil, then add to a stock pot and cook until vegetables are tender, stirring occasionally, about 10 minutes. by mixing the vegetables with the olive oil before putting them into the pan, you will maintain the good fats and essential minerals of the oil through cooking. add chili powder, cumin, cayenne and pepper. stir until aromatic, about 1 minute. add beans and broth. cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1\/2 to 2 hours. i have used more broth to make it a soup. season with salt.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat salsa in large pan on medium stirring often for 5 minutes. stir in beans and broth, bring to a boil, then lower and simmer for 15 min covered. let cool slightly, and then puree half of mixture in blender. return puree to pot, stir in lime juice and cilantro and heat through. serve warm with fat free sour cream if desired.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. pour oil into a large soup pot. add the bacon, ham, onion, garlic and celery. cook at high simmer until vegetables are soft, about 30 minutes. add beans, rice, seasonings, and broth to soup pot. bring to a boil; reduce heat, cover and simmer 2-1\/2 to 3 hours. let soup cool; put through the blender a little at a time, until smooth. return to soup pot; reheat on low about 45 minutes, adding wine and sherry. serve hot. note: a dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. serve this with jalapeño cornbread to make a real texas-style meal.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine drained black beans and 1\/3 cup salsa; spread half of mixture in an 8x8 pan. dollop 1\/2 cup yogurt on top of beans, then 1\/4 cup add olives,1\/3 cup salsa,1\/2 cup cheese and 1\/2 cup lettuce. repeat layers of beans\/salsa mix, leftover olives, salsa, cheese, green onions and lettuce. serve with chips after a few hours of chilling.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in microwave until crispy. in a sauce pan, cook diced onion and celery until onions are almost clear in color. add to chicken broth and bring to a boil. meanwhile, drain and rinse beans, and set aside. add pine nuts, garlic, spices and sun dried tomatoes to food processor and pulse until well minced, set aside. once broth comes to a boil add, crumbled bacon, black beans, white beans, sun dried tomatoes, pine nuts, garlic, garlic powder, onion powder and all remaining spices, including powdered chicken stalk. add salt and pepper to taste. simmer 10 minutes prior to serving.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large pot. add diced chicken. sprinkle cumin, garlic, pepper on top of chicken and stir until chicken is cooked through. add onion and bell pepper, saute briefly. add 1\/2 can of diced tomato with chiles (i freeze the other half for another day), beans (drained), water, bullion and corn. simmer for 20 minutes.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir after each addition, be gentle with the papaya and avocado. if you make it early in the day and put it in the fridge, it will be cool and yummy at dinner time. we eat it with crumbled tortilla chips for crunch. last night we had corn on the cob with it as well. it really should have chopped cilantro or at least parsley, but i was not going back to the grocery store.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. after a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total. add the beans and broth, then the cumin and bay leaf. let it come to a boil and then simmer about a half hour. add the lemon juice. (if desired, add salt, pepper and 2 tablespoons of sherry. i did not think it needed any of that.). for crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours. garnish with cilantro if desired.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove the seeds from the squash. drain and rinse the black beans. chop all the veggies into cubes, a tiny bit larger than a corn kernel. in a non-stick skillet, add butter and olive oil over high heat. add onions and peppers, cook about 3 minutes or until onions begin to soften. add remaining veggies, cook 2 minutes. add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan over medium heat, warm the oil. add the onion, carrots, and celery. cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. add the garlic and cook until fragrant, about 1 minute. add the beans, broth, and sherry. cover and bring to a boil over high heat. decrease heat to med-low and simmer, partially covered and stirring often, until the flavors are blended, about 15 minutes. in a blender or food processor, puree 2 cups of the soup, then return to the pan. add the diced ham and simmer over medium heat until the ham is heated through, about 5 minutes. season with salt and pepper. ladle into bowls, garnish with sour cream and serve.","target":"before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325°. spray a tube pan with cooking spray. coat the bottom and sides of the pan with ground almonds; set aside. in a large grease free bowl beat the egg whites with an electric beater till foamy. add the salt and the cream of tartar. beat on high speed until the egg whites form into soft peaks; add almond extract. gradually add the sugar. beat to stiff peaks. gently and slowly fold in the flour. spoon the batter into the tube pan. sprinkle the top of the batter with the sliced almonds and place immediately in the preheated oven. bake 45 minutes or until a cake tester comes out clean. turn out of pan onto cooling rack.","target":"sift flour and confectioners' sugar together, twice, set aside. in mixing bowl, beat egg whites, cream of tartar and salt on medium until soft peaks form, add vanilla. gradually beat in sugar, about 2 tblsp. at a time, until stiff peaks form, scraping bowl occasionally, gradually fold in flour mixture, about 1\/2 cup at a time. pour into ungreased 10 in. tube pan, bake at 325 degrees for 50-60 mins. or until lightly browned and entire top appears dry. immediately invert cake pan onto a wire rack, cool completely, about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain beans, combine with water and bay leaf and simmer 1 to 1 1\/2 hours. add additional water if necessary. in a skillet, heat olive oil and cook garlic and onions 6 minutes. add tomatoes and cook for 10 minutes. when beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage and squash and cook for another 30 minutes. add more water and stir as necessary. serve garnished with parsley.","target":"wash and pick over beans. cover with water and soak overnight (or boil for 10 minutes and let sit for an hour). discard soaking water, rinse beans and put in a large soup pot. add the 8 cups of water and bring to a boil. cover tightly and reduce heat to a low simmer. add carrots. in a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat). add garlic, celery leaves, and bell pepper. continue sauteing, adding more liquid as necessary. when the mixture has cooked down somewhat, add it to the beans. add the remaining ingredients except the miso. stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma). remove bay leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the beef, drain off any grease. add the chopped onion, seasonings and tomato sauce; simmer for 15 minutes, and then add the olives, corn and cumin. in a casserole dish place a small amount of the meat and tomato sauce; add one layer of cut tortilla strips, then another thin layer of meat sauce- repeat layers. add water to the top of the last layer. cover and bake at 400° fahrenheit for 20 minutes. remove from oven, add grated cheese, sliced onions and green\/red pepper to the top. return to oven and bake, uncovered, for 10 minutes more (or you may broil for the final 2 or 3 minutes). let stand for 10 minutes before serving.","target":"preheat oven to 350 degrees. coat an 8-inch square baking dish with nonstick cooking spray. heat oil in a large nonstick skillet. sauté onions until translucent. crumble in beef and cook until no longer pink. add cumin, beans, tomatoes and chiles. cook for 10 minutes until sauce is reduced. spread a little enchilada sauce on each tortilla. spoon beef mixture into each of the four tortillas. roll up and place seam down into the baking dish. four will fit into the dish perfectly. pour remaining enchilada sauce over the tortilla rolls. top with shredded cheese. bake for 20 minutes until sauce is bubbly and cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large, nonstick skillet or wok. add the chicken and cook, stirring, for 4 minutes, then remove from the pan. add the broccoli, celery, carrots and red pepper, and cook, stirring, for 3 to 4 minutes, or until the vegetables are softened. stir together the cornstarch slurry, chicken broth, soy sauce, jelly and red pepper flakes. add it to the pan and stir. return the chicken to the skillet and cook the mixture until the sauce is thickened and glossy, about 3 minutes. taste and correct the seasoning with salt and additional red pepper flakes, if desired. divide among four plates and top each with 1 tablespoon of the scallions.","target":"steam carrots and broccoli and set aside. coat a large skillet with cooking spray and add onion and garlic. cut chicken into bit size pieces. add chicken and cook until browned on all side stir together the bouillon and water and add to pan, bringing to a boil. stir together the cornstarch and soy sauce until smooth and slowly add to skillet while stirring ( clumps may form, i usually use a whisk for this part) add the bean spouts and cook until tender. add the broccoli and carrots and coat with sauce. great over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tablespoons of the oil in a large pot. season the chicken pieces with salt and pepper and brown in batches. remove from pot. add the remaining oil to the pot and gently saute the onion and capsicum until the onion is transparent. stir in the paprika and cook for 30 seconds. add the tomatoes and simmer gently until it has thickened. stir in the water, then add the rice and the tumeric. return the chicken to the pot and stir to combine. bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.","target":"combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot. bring to a boil, stir in the rice, cover and reduceto a simmer. cook 15 minutes. add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut up the whole chicken but don't throw anything away, there is a lot of flavor to be had. place chicken in a pot of salted water and simmer until done. pull the chicken from the water and set the water aside. let the chicken cool then remove from the bone. take about 2 1\/2 cups of water from your reserve and place in a pot. add your chicken and rice then bring to a boil. reduce heat and simmer for 20 mins. fluff rice and salt and pepper to taste.","target":"combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot. bring to a boil, stir in the rice, cover and reduceto a simmer. cook 15 minutes. add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a large saucepan over medium heat. add in carrots, onion, and celery; cook, stirring, until begins to soften, 3-5 minutes. add in broth and bring to a boil. add in rice, decrease heat and simmer for 5 minutes. add in chicken and peas; gently simmer until chicken is just cooked through, about 5 minutes. stir in parsley, vinegar, and pepper. taste and adjust seasoning with salt and pepper.","target":"combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot. bring to a boil, stir in the rice, cover and reduceto a simmer. cook 15 minutes. add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through. season to taste with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 3 quart saucepan,over medium heat,heat milk,rice,sugar,butter and salt. cook until tiny bubbles form around the edge,stirring frequently. reduce heat to low,cover and simmer 1 hour or until rice is very tender,stirring occasionally. stir in vanilla. cover and refrigerate until well chilled,about 3 hours. garnish with nutmeg.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put rice into a well buttered casserole dish with milk and sugar. put a few shavings of butter or margarine over the top and sprinkle with grated nutmeg. bake in the oven at 150c for 2-3hrs. during the first hour of cooking stir a couple of times then leave undisturbed for remaining time.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: set oven to 350 degrees. butter a 2-qt baking dish. place sliced apples into the bottom of prepared baking dish. in a bowl, mix butter, sugar and flour together. sprinkle the butter mixture on top of the sliced apples. sprinkle the lemon over the butter mixture. then sprinkle the cinnamon and nutmeg over everything. bake for approx 25-30 mins, or until the top is slightly crisp. spoon into serving dishes.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes. remove from heat and add butter. in a bowl combine flour, baking powder, salt, 1\/2 cup sugar. stir in milk until smooth. add dates and walnuts. preheat oven to 350°. pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes. serve warm with whipped cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. make a syrup of the sugar, butter and water by heating a pot over the stove but don't let syrup bubble (boil). cook the apples in the syrup until tender. place in a buttered 9x13 baking dish. beat eggs until creamy. add the flour and sugar and mix well. add the cream slowly in mix. pour mixture over the apples. bake for 50 minutes or until it is set. cover the baking dish with waxed paper during most of the baking to prevent browning too much. serve topped with whipped cream and cinnamon.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil rice and milk gently, slowly add eggs, sugar and vanilla. pour into 1 ½ quart casserole dish. add raisins. sprinkle with spices. place into larger pan containing ½ inch water. bake 35 \u0096 40 minutes at 350 or until knife inserted near the edge comes out clean.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 5 personal sized ramekins (the little ones). cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1\/4 cup of vanilla) and hot water to the remaining mixture. top up each ramekin and swirl the two mixtures together with a spoon. place around the edge of a microwave carousel and microwave on medium for 4-6 minutes. careful! the ramekins are hot. allow to stand 1-2 minutes prior to serving. turn over onto a plate. they should drop out with a little bit of tapping.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk and rice to a boil stirring constantly. turn down to a simmer, cover and cook for approx 45 minute stirring occasionally until milk absorbed. remove from heat. beat eggs and mix in sugar, vanilla, salt and almond extract. slowly add egg mixture into rice. add raisins. cover and let cool. sprinkle with cinnamon and top with whipped cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix first six ingredients in a large saucepan over medium heat, bringing to a boil. continue cooking over low heat for 20 minutes, stirring almost constantly. beat egg yolk and milk together, then slowly stir into mixture. remove from heat and serve with cinnamon sugar(optional).","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place first 5 ingredients in pot and bring to a boil. when it comes to a boil immediately put on \"simmer\" until rice is tender (1\/2 hr). stir. beat the remaining 3 ingredients in a separate bowl and add about a spoonful (at a time) of the above to the bowl to gently introduce the milk mixture to the egg mixture. by doing it this way the eggs will not curdle. when enough has been introduced to the egg mixture empty the bowl of egg mixture into the pot. stir and place in bowl to cool. refrigerate.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix apples and sugar and leave to stand till sugar dissolves. add eggs,mix well.add dry ingredients followed by nuts and raisins and nuts. pour into 8\" x 8\" tin and bake in 375 degrees oven 40-45 minutes. take cake out of tin and stand on cooling tray. topping:. mix sugars\/flour\/water and cook on top of stove till slightly thick and clear.add remaining ingredients and pour over hot cake.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: butter a 1.75 liter pie dish. wash rice in cold water. drain, put into the pie dish with the milk and let it stand for 30 minutes. set the oven on a low heat of around 250°f. stir in the sugar; sprinkle with nutmeg and flakes of butter. cook for 4-5 hours or until the pudding is creamy and brown.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix (with wire whisk) sugar, salt, flour, eggs and cream in a large bowl. add pineapple. in a large pot melt butter with 1\/2 cup milk on medium heat, add mixture and stir continuously until thick. remove from heat and let cool. layer vanilla wafers and pineapple pudding , top with crushed vanilla wafers.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place water, rice and cinnamon stick pieces in small saucepan and bring to a boil. reduce heat to low. cover. cook for 12 to 15 minutes or until liquid is absorbed. remove cinnamon stick pieces. stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt and bring to a boil. stir a small portion of the rice mixture into the eggs. add egg mixture to rice mixture. mix well with wire whisk. bring to a boil. cook, stirring constantly, for 2 minutes. serve warm or chilled. sprinkle with cinnamon before serving.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, heat milk, heavy cream, rice, sugar, raisins and vanilla. stir well. cover. bring to a boil and lower the heat. let simmer for 1 hour. let cool many hours. whisk 1\/2 cup of heavy cream to do whipped cream. fold it into the rice pudding. divide into dessert dishes.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 180°c lightly butter a 2.5 litre baking dish. place sliced apples in the prepared dish. sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. spread mixture over the apples. place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. stir over medium heat until sugar dissolves, then bring to the boil without stirring. pour over the pudding batter, then bake for 35-40 minutes or until the top is golden. dust with icing sugar and serve with cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl combine the flour, sugar, baking powder, cinnamon, salt and cloves. beat in milk until smooth. stir in the apples and pecans. spoon into an ungreased 2 qt baking dish. in another bowl, combine brown sugar, butter and water. pour over batter and bake at 375 for 45-50 minutes. serve warm with ice cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1 in a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. reduce heat to low and simmer until the rice is tender, about 20 minutes. stir frequently to prevent the rice from sticking to the bottom of the pan. 2 in a small mixing bowl, whisk together egg and brown sugar until well mixed. add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate. 3 add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. be careful not to have the mixture come to a boil at this point. stir in the vanilla. remove from heat and stir in the raisins and cinnamon. serve warm or cold.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 180°c lightly butter a 2.5-litre baking dish. place apples in the prepared dish. sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. spread mixture over the apples. place muscovado, golden syrup and 300ml water in a saucepan. stir over medium heat until sugar dissolves, then bring to the boil without stirring. pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. serve with cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, core, and slice apples. spread over the bottom of a lightly greased 9x12 baking pan. sprinkle cinnamon over the apples. set aside. to make syrup, mix brown sugar with hot water and lemon juice. pour half of the syrup over the apples. reserve other half. to make topping, mix flour and brown sugar together, cut in butter until crumbly. sprinkle topping evenly over the apples. pour other half of syrup over the topping. bake at 350 degrees f for 60 minutes. serve warm.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil together sugar and water and food coloring 5 minutes. use 8x12 \" baking dish. slice and peel apples in dish. pour syrup over apples. mix up dough. sift dry ingredients. cut in shortening into flour mixture add milk. drop 12 spoonfuls of dough on apples. make dents in dough. and put dab of mixture on each one. use melted butter for topping mix with sugar and cinnamon. bake 25- 30 minutes at 350 degrees will still be saucy ,really rich and sweet.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. spray 1-quart casserole dish with nonstick cooking spray. for white sauce, cook flour in butter until bubbly. add milk. stir over low heat until thickened. add cheese and salt and pepper to taste. remove from heat. add egg yolks. fold in egg whites. stir lightly. turn into prepared dish. bake until just browned.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add rice and whole milk in pan over medium heat and bring to a boil, while constantly stirring. add evaporated milk and bring to boil. in a seperate bowl mix eggs and sugar. when milk and rice comes to a boil again add your egg mixture. cook until rice is tender. add vanilla remove from heat and sprinkle with nutmeg. make sure to stir it constantly or it will stick to pan.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 180°c lightly butter a 2.5-litre baking dish. peel, core and slice apples into 1cm rounds. place apples in the prepared dish. sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. spread mixture over the apples. place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. stir over medium heat until sugar dissolves, then bring to the boil without stirring. pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. serve with cream.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 160c (fan forced). spray 2 x 2.5cm deep, 1cm (base measurement) ovenproof dishes with cooking spray. arrange the apple slices in the dishes. put flour, almond meal and oat bran in a small bowl and stir to combines. whisk in the buttermilk, eggwhite and cinnamon in a separate small bowl. add the buttermilk mixture to the flour mixture and mix until just combines and then pour over the apple slices and smooth the surface. bake for 20 to 25 minutes or until set and light golden brown and then top with ice-cream (if having) and dust with cinnamon and serve straightaway.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour rice slowly into rapidly boiling, slightly salted water. do not stir. cover tightly and cook exactly 7 minutes. (water will be absorbed and rice slightly under-done). add milk and butter. stir a little. bring to a boil, cover, cook slowly over low flame for 1 hour. meanwhile, beat eggs, add sugar, raisins, and vanilla. pour the mixture into the rice, stirring slowly until the rice starts to thicken. serve hot, warm or cold. mix 3 tbsp sugar and 1 tbsp cinnamon and sprinkle evenly over top.","target":"mix first 7 ingredients to make a dough. roll out on floured surface to a rectangle. spread with grated apples. roll up like a jelly roll and cut into 1-1\/2 in slices. make a syrup with sugar, water and cinnamon. place in bottom of 13x9in pan. lay dough slices on top. bake at 350* for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring beans to a boil in a saucepan. strain liquid and discard. loosely mash beans with a fork. fry and crumble spanish chorizo. discard fat. fry onion till translucent. fry garlic in olive oil. stir in onion, garlic, olive oil, chorizos and salt\/pepper. return to saucepan and over low heat stir until heated thoroughly.","target":"place beans in a big pot; add water to cover by 2 inches bring to a boil; boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans; discard liquid. return beans to pan; add water to cover. add onion and garlic; bring to a boil. cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. discard onion and garlic. mash beans with a potato masher, leaving some beans whole. stir in cumin and hot pepper sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, beat the cream cheese and butter until smooth. now add the sugar and coconut, and mix in well. refrigerate for 1 1\/2 hours or until easy to handle. using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes. place on waxed paper lined baking sheet. freeze for 2 hours or until slightly firm. melt chocolate chips and shortening. remove eggs from the freezer a few at a time. dip into chocolate mixture until completely coated. return to waxed paper. refrigerate until hardened. store in the refrigerator.","target":"combine all ingredients in a saucepan and heat to 238 degrees f on low heat until thick (about 45 minutes). remove from heat and add vanilla. place cooled mixture into bowl and knead in powdered sugar. shape into small balls and roll in shredded coconut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl. set aside. heat oil in a large frypan. add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once. transfer from frypan to a serving platter, cover and keep warm. add asparagus and carrot to skillet. cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter. stir dressing mixture, add to frypan. cook and stir for 1 minute, scraping up browned bits. drizzle dressing over chicken and veggies. sprinkle with tomato.","target":"empty can of coc soup into saucepan, then fill can 3 times with water and add to same saucepan. heat until boiling stirring with wire whisk. add spiral pasta and cook until soft. add pkg of frozen veggies and stir constantly until cooked and fully incorporated. let set 5-6 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix ingredients well. chill dip at least two hours. hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. cut the middle section of the bread into squares and place around the dip instead of crackers. makes about 2 1\/2 cups.","target":"combine spinach, onion, green pepper, garlic powder, yogurt, cottage cheese or cream cheese, and water chestnuts. mix well and chill. slice off top of bread and scoop out center. cut bread from center into cubes. fill center of bread with dip and surround with bread cubes and unsalted crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients (mashed banana through egg) in large bowl; beat with mixer at medium speed until smooth. lightly spoon flour into measuring cup and level with knife. add rest of dry ingredients (cream of tartar, baking soda, salt) to flour and stir with a whisk to combine. add the dry mixture to banana mixture, stirring only until just moistened. spoon batter into 8x4 inch loaf pan that has been coated on bottom and 1\/2 inch up sides with cooking spray. bake at 350 degrees f for 40 minutes or until toothpick in center comes out clean. cool 10 minutes in pan on a wirerack; then remove bread from pan and cool completely on rack.","target":"preheat oven to 180°c\/ 350°f. mix all wet ingredients together in one bowl (including bananas). mix all dry ingredients together in another bowl. combine all ingredients and mix well. spray butter flavored pam in small loaf pan. fill loaf pan half way. cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients (mashed banana through egg) in large bowl; beat with mixer at medium speed until smooth. lightly spoon flour into measuring cup and level with knife. add rest of dry ingredients (cream of tartar, baking soda, salt) to flour and stir with a whisk to combine. add the dry mixture to banana mixture, stirring only until just moistened. spoon batter into 8x4 inch loaf pan that has been coated on bottom and 1\/2 inch up sides with cooking spray. bake at 350 degrees f for 40 minutes or until toothpick in center comes out clean. cool 10 minutes in pan on a wirerack; then remove bread from pan and cool completely on rack.","target":"preheat oven to 325 f. in a medium bowl sift together flour, baking soda, and salt. in a separate bowl mix together sugar, eggs,and vanilla. crush banana's with a fork, add to egg mixture. add applesauce if desired. slowly add flour mixture, to banana mixture and gently fold together until just moistened. add pecans, mix gently and pour in to well greased bread pan (glass works best). bake for 1 hour or until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients (mashed banana through egg) in large bowl; beat with mixer at medium speed until smooth. lightly spoon flour into measuring cup and level with knife. add rest of dry ingredients (cream of tartar, baking soda, salt) to flour and stir with a whisk to combine. add the dry mixture to banana mixture, stirring only until just moistened. spoon batter into 8x4 inch loaf pan that has been coated on bottom and 1\/2 inch up sides with cooking spray. bake at 350 degrees f for 40 minutes or until toothpick in center comes out clean. cool 10 minutes in pan on a wirerack; then remove bread from pan and cool completely on rack.","target":"combine dry ingredients in medium bowl. combine wet ingredients separately. mix wet and dry until just incorporated. fold in optional 1\/2 cup cranberries or raisins or nuts or chocolate chips. pour into a generously greased and dusted loaf pan. bake at 350 for about 50 min - a toothpick inserted in center should come out clean (or make 2 smaller loaves and bake for 25 minutes). wait 10 minutes before removing from pan and placing on a rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a large enameled or stainless steel pot. bring to a healthy simmer, stirring occasionally. you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. the slow stewing method blends the flavors very nicely, and the caponata is great reheated. serve with garlic bread or croistini. if you decide to freeze this, it will stay for 2 months.","target":"in 3 small bowls: put flour in the 1st, egg and 1\/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1\/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1\/2-3\/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a large enameled or stainless steel pot. bring to a healthy simmer, stirring occasionally. you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. the slow stewing method blends the flavors very nicely, and the caponata is great reheated. serve with garlic bread or croistini. if you decide to freeze this, it will stay for 2 months.","target":"preheat oven to 400ºf. arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. roast until vegetables are tender, stirring occasionally, about 40 minutes. place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth). toast bread slices. spread 1 tablespoon of eggplant mixture on each bread slice and serve. yields 1 per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400; grease 11x7x1 1\/2\" baking dish. in mixing bowl combine flour, oats, brown sugar and salt. cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish. arrange rhubarb on crumbs. in small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened. remove from heat; stir in vanilla and food coloring. pour on rhubarb; sprinkle with reserved crumbs. bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate. combine the remaining ingredients to make a crumbly mixture. cover the rhubarb with this mixture. bake at 375 f for about a half hour, or until rhubarb is tender. serve warm with cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, combine rhubarb and 3\/4 cup of sugar. cover and cook over mediuim heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. pour into a greased 9\" x 13\" x 2\" deep baking dish. in a bowl, combine flour, brown sugar, oats and remaining sugar. cut in butter until crumbly; sprinkle over rhubarb. bake at 400 f for 30 minutes. meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. cook and stir over low heat until mixture thickens, about 15- 20 minutes. remove from the heat; stir in vanilla. serve warm over rhubarb crumble.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. slice rhubarb into 3\/4 inch chunks. place in a 13x9-inch baking dish, add sugar and flour. in a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine. sprinkle over rhubarb. bake 35 minutes.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°. in a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1\/4 cup flour; set aside. in the bowl of a food processor, combine remaining 1\/2 cup flour and the butter. pulse until the butter pieces are the size of coarse oats. add brown sugar, oatmeal, and cinnamon. pulse to combine. sprinkle over rhubarb. bake until rhubarb is tender and topping is golden, 35 to 45 minutes. serve warm with ice cream, if desired.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in bowl combine sugar, 1 t flour and cinnamon. add rhubarb; toss. place in a greased 9x13 inch baking dish. in bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter. sprinkle over rhubarb. bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in bowl combine rhubarb, 1\/4 cup sugar and flour. stir in jam and set aside. in bowl combine remaining flour, granola, cinnamon and ginger. stir in brown sugar and pecans. blend in butter until crumbly. press 2 cups of granola mixture into bottom of 8\" square baking pan. spoon rhubarb mixture over top cover evenly with the rest of mixture. bake 375 45-50 minutes till golden brown.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: for topping: mix first 5 ingredients in medium bowl. rub in butter until mixture begins to clump together. mix in nuts. for filling: preheat oven to 400f. combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. transfer to 8x8x2 inch glass baking dish. sprinkle topping evenly over fruit. bake until fruit is tender when pierced with knife tip and topping is crisp, about 45 minutes. cover with foil if topping is browning too quickly. cool 20 minutes. serve warm with vanilla ice cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large bowl combine rhubarb, strawberries, sugar, 1\/3 cup flour and cinnamon. put into to greased 9 x 13 inch baking dish. in another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. add butter and blend well. sprinkle over rhubarb\/strawberry mixture pat gently. bake at 350 degrees for 35-40 minutes in preheated oven.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. combine chopped apples and rhubarb in large bowl. sprinkle lemon juice over fruit and stir to coat. sprinkle 1\/2 cup white sugar over fruit and stir to coat. butter an 11 x 7 inch baking dish. place fruit mixture in prepared dish. in separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined. cut in cold butter till mixture is crumbly. place dry mixture evenly over fruit. bake for 40-45 minutes or till fruit is tender and crust is golden brown. serve warm with whipped cream or ice cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. stir together flour, brown sugar, and nutmeg in medium bowl. pulse flour mixture and butter together in the bowl of a food processor just until mixture holds together. add chopped cuts and pulse 3-4 more times. toss rhubarb pieces and strawberries together with 3 tablespoons flour and 1\/2 cup sugar. spoon into buttered 2 quart shallow baking dish and sprinkle with flour and brown sugar mixture. bake until brown and bubbling around edges, 35-40 minutes. serve warm or at room temperature.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine chopped rhubarb and 1\/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours. drain off and discard any accumulated liquid. mix in 3 to 4 cups additional sugar. spoon rhubarb into an ungreased 9 x 13-inch pan. for the topping: mix sugar, flour and cinnamon in a large bowl. cut in butter or margarine until mixture resembles coarse crumbs. sprinkle on top of rhubarb in pan. bake crumble in a preheated 400°f oven for 1 hour, or until fruit bubbles and topping is golden brown. serve warm (about 30 minutes out of the oven), with whipped cream\/ice cream, or plain.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. with your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. cover and chill. rinse rhubarb; trim off and discard green parts of stalks. cut red parts into 1\/2-inch thick slices; you need about 2 cups of sliced rhubarb. in a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping. bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. serve warm or at room temperature with ice cream or whipped cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly. press half of the oatmeal mixture into a 9\" square pan. cover with the diced rhubarb. combine the sugar, cornstarch, water and vanilla in a small saucepan. cook sugar mixture until thick, stirring frequently. pour liquid over rhubarb. top with remaining oatmeal mixture. bake at 350 degrees f for one hour. cut and serve warm with or without whipped, ice or other cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350. place rhubarb in an ungreased 13x9in baking dish. sprinkle with salt. measure sugar, flour, and cinnamon into a bowl. add butter and mix thoroughly, until mixture is crumbly. sprinkle evenly over rhubarb. bake 50-60 minute or until topping is golden brown. serve with vanilla ice cream or cool whip.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl, combine the rhubarb, 1\/4 cup flour and granulated sugar. stir in the jam and set aside. in a separate bowl, combine the remaining flour, granola, cinnamon and ginger. stir in the brown sugar and pecans, then blend in the butter until crumbly. press 2 cups of the granola mixture into the bottom of an 8\" square baking dish. spoon the rhubarb mixture over the top, then cover with the remaining granola mixture. bake in a 375 degree f oven for 40 to 50 minutes or until deep golden brown and the filling is tender.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. grease an 8\" square cake. filling: combine rhubarb, sugar, cornstarch and zest in a saucepan. cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened. set aside and allow to cool. base: mix together flour, sugar, pecans, cinnamon and salt. cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers. set aside 1 cup. press remainder evenly in greased cake pan. spread filling evenly over base and sprinkle. reserved flour mixture evenly over top. bake in preheated oven or 35 to 40 minutes or until golden brown. place pan on a rack to cool. after completely cooled, cut into squares.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f. for filling: mix rhubarb, sugar, and flour. transfer to a 10-inch deep-dish pie plate. for topping: cream the butter and sugars. blend in the flour and cinnamon. stir in the walnuts. crumble the topping over the rhubarb mixture. baking: place the crisp on foil-lined baking sheet. bake for 35-40 minutes or bubbling and golden brown on top. cool slightly and serve with vanilla ice cream or whipped cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. mix granulated sugar and flour, then stir in rhubarb. put mixture in a greased 9 x 13 glass pan. combine topping ingredients: oatmeal, brown sugar, cinnamon, and butter. sprinkle on top of rhubarb mixture. bake for 60 minutes or until bubbly. serve warm.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make topping: in large bowl, combine flour, oats, sugar. with fork mix in butter to make a crumbly mixture. in lightly greased 8x8x2 dish, combine all filling ingredients. add 1\/4 cup water; stir to mix. sprinkle topping over mixture. bake at 350°f for 30 minutes.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside. in a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs. spoon fruit into an 8-in. square cake pan that has been slightly sprayed with pam. sprinkle the oat mixture over fruit. bake at 350°f for 45 minutes or until bubbly and fruit is tender. serve warm with ice cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly butter a microwave-safe 10-inch glass pie plate. in a separate bowl, combine the sugar, and flour until blended. add the rhubarb, strawberries, and candied ginger, if using, and toss to blend. spread in an even layer in the prepared pie plate. in a large bowl, combine the brown sugar, flour, and oatmeal. work in the butter with a fork until the mixture formscoarse crumbs. sprinkle the mixture evenly over the fruit. microwave uncovered on high power for 8 minutes. turn the dish 1\/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp. cool slightly before serving. top each serving with a spoon of yogurt.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f toss rhubarb with strawberries, 3\/4 cup brown sugar and 2 tablespoons of the flour in large bowl, place in ungreased 9-inch square baking dish. mix 2 tablespoons brown sugar and the remaining 2 tablespoons flour in large bowl. cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. add cereal; stir until well blended,. sprinkle over fruit mixture. bake 30 minutes or until topping is lightly browned and rhubarb is tender.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the 4 first ingredients. put 3\/4 of the mixture in the bottom of a deep medium dish. cover with the rhubarb. mix sugar and flour and sprinkle on the rhubarb. spread the remaining (1\/4) of the first mixture on top of the rhubarb. cook in oven at 350 f for 45 minutes.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line the pie pan with the crust and crimp the edges. if you want to blind bake your crust to help it get a little more color, do it now. (this is optional. do whatever you need to get a golden brown crust.). in a small bowl, whisk together the flour and sugar. add the eggs and whisk thoroughly. add the cream and whisk some more. dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 f for about 30-45 minutes. you\u2019ll know it\u2019s done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom. cool to room temperature and then chill in the refrigerator before serving.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees fahrenheit. combine rhubarb, white sugar, and 1\/4 cup of the flour in a greased 9 x 13 pan. in a separate bowl, combine 1\/2 cup flour, butter, brown sugar, rolled oats, and cinnamon; gently mix to combine. sprinkle on top of the rhubarb. bake for 35 to 45 minutes or until rhubarb is tender. serve hot.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined. pour into a greased 2l baking dish. next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt. sprinkle the topping over the rhubarb and bake in 375 f oven for 40 - 45 minutes. serve warm with your choice of ice cream.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. pour into a 11x7-inch baking dish prepared with non-stick cooking spray. in a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. a clean hand or a pastry blender make this easy. stir in oats and cinnamon. sprinkle the crisp mixture on top of the fruit. bake at 375°f for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice fruit. .mix first five ingredients together. in a separate bowl, combine flour oatmeal, cinnamon and salt, and cut in butter to resemble coarse crumbs. press half into bottom of 9 inch pie plate. add fruit mixture. top with the rest of the oatmeal mixture. sprinkle top with chopped nuts of your choice. i use walnuts, almonds or pecans. bake at 350 for 45 minutes until brown on top.","target":"preheat oven to 350, grease 9x13 baking dish. mix oats,brown sugar,flour and butter together, put 1\/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon. in medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, sift the flour and baking powder together. in a small bowl, mash the banana with a fork and add 1\/4 cup of the milk, mixing together until there are no lumps. add the banana, sweetener, and remaining milk to the dry mix and stir together until\"just mixed\". portion out about 3\/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone. garnish with frest fruit and maple syrup.","target":"mix flour, sugar, baking powder, salt and cinnamon together. in another bowl, combine all other ingredients. add wet ingredients to dry ingredients and stir well. add more soy milk if batter is too thick. cook on medium-high heat till browned on both sides. serve with maple syrup, icing sugar or jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix first 5 ingredients together in a big bowl. in a separate bowl, mix rice milk, water, maple syrup, oil and vanilla. pour into dry mix and stir until smooth. oil lightly a non-stick pan and heat. pour about 1\/4 cup of the batter. let the batter set for few seconds, add 2 slices of banana, some dried fruits and walnuts. when bubble forms, flip the pancake over and cook for about a minute.","target":"mix flour, sugar, baking powder, salt and cinnamon together. in another bowl, combine all other ingredients. add wet ingredients to dry ingredients and stir well. add more soy milk if batter is too thick. cook on medium-high heat till browned on both sides. serve with maple syrup, icing sugar or jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift flour and baking powder. mash banana with a fork and add 1\/4 cup of milk, mix until there are no lumps. add banana, sweetener, and remaining milk to dry mix and stir. put 3\/4 to 1 cup of batter on skillet, cover with lid until bubbles form. flip and repeat.","target":"mix flour, sugar, baking powder, salt and cinnamon together. in another bowl, combine all other ingredients. add wet ingredients to dry ingredients and stir well. add more soy milk if batter is too thick. cook on medium-high heat till browned on both sides. serve with maple syrup, icing sugar or jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak the chia seeds in water to hydrate. this will take about five minutes. blend together the dry ingredients (flour(s), nuts, cinnamon, salt, baking powder). once the chia is hydrated, add the bananas to the chia water mixture. mash the bananas well. mix the wet ingredients into the dry ingredients. the batter may be dry depending on the flour or flour blend you use. add a small amount of water or nut milk one tablespoon at a time until the batter is wet, but not runny. spoon one to two tablespoons of batter onto an oiled, heated pan or skillet. spread the pancakes to 1.2 centimeter thickness. cook the pancakes over medium heat for 5 to 10 minutes until golden brown on both sides. serve warm with maple syrup. bon appetit!","target":"mix flour, sugar, baking powder, salt and cinnamon together. in another bowl, combine all other ingredients. add wet ingredients to dry ingredients and stir well. add more soy milk if batter is too thick. cook on medium-high heat till browned on both sides. serve with maple syrup, icing sugar or jam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse and drain all beans and peas. drain tomatoes and reserve oil. place 1\/4 cup of the reserved oil into a medium bowl. add vinegar, sugar, salt, dry mustard, and pepper. whisk well, set aside. in large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. mix gently. pour vinegar mixture over beans, and toss to coat. cover and chill overnight.","target":"put tomatoes in medium bowl. add 6 tablespoons dressing and toss to coat evenly. marinate at room temperature 30 minutes. cut bread diagonally into 8 slices, about 1\/2 inch thick. stack basil leaves and tightly roll up lengthwise. cut crosswise into very thin slices to make chiffonade. meanwhile, preheat oven to 350 degrees. arrange slices of bread on baking sheet and brush both sides with remaining dressing. bake until light golden, about 3 minutes on each side. divide tomatoes evenly among bread slices. bake until heated through, about 4 minutes. sprinkle with basil and keep warm. serve 2 crostini per person."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350 degrees. peel the tomatoes: score the base of each with an \"x\". dunk in rapidly boiling water for 1 minute. dunk in ice water for 1 minute. the skin should peel right off. if not, repeat the dunking procedure. slice the tomatoes in half and remove the seeds. coarsely chop the tomato flesh. in small mixing bowl combine tomatoes, basil, and salt and pepper to taste. slice the baguette into 1\/2 inch thick slices. arrange on a baking sheet. brush the top of each slice with olive oil (you may need more than 2 tbsp, depending on the quality of your brush). divide the tomato\/basil mixture evenly between the slices. don't make the topping more than about 1\/3 inch thick. toast in the oven for 10 minutes.","target":"put tomatoes in medium bowl. add 6 tablespoons dressing and toss to coat evenly. marinate at room temperature 30 minutes. cut bread diagonally into 8 slices, about 1\/2 inch thick. stack basil leaves and tightly roll up lengthwise. cut crosswise into very thin slices to make chiffonade. meanwhile, preheat oven to 350 degrees. arrange slices of bread on baking sheet and brush both sides with remaining dressing. bake until light golden, about 3 minutes on each side. divide tomatoes evenly among bread slices. bake until heated through, about 4 minutes. sprinkle with basil and keep warm. serve 2 crostini per person."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice baguette in 1\/4 in slices. lay across baking sheet. (drizzle with olive oil, spread with butter, sprinkle with garlic salt -- get creative or toast plain). toast in 350° oven, turning once. keep close eye on them as oven times will vary. you just want them lightly toasted. mix tomato, onion, garlic, basil, oil and vinegar. spoon onto crostinis. salt and pepper to taste if desired. serve at room temperature.","target":"put tomatoes in medium bowl. add 6 tablespoons dressing and toss to coat evenly. marinate at room temperature 30 minutes. cut bread diagonally into 8 slices, about 1\/2 inch thick. stack basil leaves and tightly roll up lengthwise. cut crosswise into very thin slices to make chiffonade. meanwhile, preheat oven to 350 degrees. arrange slices of bread on baking sheet and brush both sides with remaining dressing. bake until light golden, about 3 minutes on each side. divide tomatoes evenly among bread slices. bake until heated through, about 4 minutes. sprinkle with basil and keep warm. serve 2 crostini per person."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in lg skillet saute onions, garlic, and mushrooms in butter. add spaghetti, 1 cup sauce, 1\/2 cup shredded cheese, sour cream, cottage cheese, salt and pepper. mix well. put into a greased shallow casserole dish. bake, uncovered at 350* for 20 minutes. spread with remaining cup sauce. sprinkle with remaining shredded cheese. bake, uncovered for 10 minutes more.","target":"preheat oven to 350 degrees. put water on to boil in large pot. while water heats, brown turkey and drain (if necessary). cook spaghetti until still somewhat firm and then drain. put spaghetti back into the pot (drained) and mix in the neufchatel until melted, then sour cream, and salt and pepper. turn into (1) 9x13 pan or (2) 8x8 pans. if using, layer shredded zucchini or spinach on top of pasta mixture. next, spread browned turkey on top and sprinkle with 1\/2 of the mozzarella cheese. finally, spread spaghetti sauce on top and sprinkle with the remaining 1\/2 cup of mozzarella cheese and a few sprinkles of parmesan. bake at 350 degrees for 40 minutes or until melted and bubbly. freezes excellently!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large saucepan, melt butter. add onion and sauté until it starts to brown. add potatoes, beets, water and broth; bring to a boil over high heat. reduce heat to low and cook until tender about 20 minutes. transfer half of potatoes and beets and about 1 cup broth to a blender or food processor. reserve remaining potatoes, beets and broth. process mixture until smooth; return to saucepan with remaining broth and vegetables. combine half-and-half and flour; stir into soup along with salt and pepper. bring to a boil; cook 1 minute. divide among soup bowls; top with some parsley and serve.","target":"dice and prep all ingredients as listed. cook celery, potatoes, and onion in enough water to cover in a large saucepan until tender. add remaining ingredients and mix well. heat to serving temperature, stirring frequently. do not boil. (for a group cooking session, assign each person an ingredient, pass the pot around, and each person adds their ingredient and stirs it into the pot.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large saucepan, melt butter. add onion and sauté until it starts to brown. add potatoes, beets, water and broth; bring to a boil over high heat. reduce heat to low and cook until tender about 20 minutes. transfer half of potatoes and beets and about 1 cup broth to a blender or food processor. reserve remaining potatoes, beets and broth. process mixture until smooth; return to saucepan with remaining broth and vegetables. combine half-and-half and flour; stir into soup along with salt and pepper. bring to a boil; cook 1 minute. divide among soup bowls; top with some parsley and serve.","target":"trim and clean leeks well, by slicing down the length and washing thoroughly. cut crosswise into 1\/2\" slices. in a large saucepan, melt butter, add leeks and sauce for 4-5 minutes til leeks have softened slightly. add potatoes and carrots, then add water to just barely cover the vegetables. bring to a boil, then turn down to low and simmer uncovered until the veg is tender, about 30 minutes. cool soup slightly and put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg. season with salt and pepper to taste. return soup to pot, add cream if you are using it. i only use cream if i am serving this to company, for everyday lunchtime soup, i don't bother."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large saucepan, melt butter. add onion and sauté until it starts to brown. add potatoes, beets, water and broth; bring to a boil over high heat. reduce heat to low and cook until tender about 20 minutes. transfer half of potatoes and beets and about 1 cup broth to a blender or food processor. reserve remaining potatoes, beets and broth. process mixture until smooth; return to saucepan with remaining broth and vegetables. combine half-and-half and flour; stir into soup along with salt and pepper. bring to a boil; cook 1 minute. divide among soup bowls; top with some parsley and serve.","target":"dice up potatoes, onions, and garlic and throw in large pot. add chicken (or could use vegetable) stock and simmer till potatoes are almost cooked. add corn and bell peppers and continue to simmer until all are cooked through. just before serving, stir a large spoonful of sour cream into soup. ladle into bowls and top with a sprinkling of grated cheese and bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients. rinse chicken pieces and pat dry. coat with dry mixture. dip in buttermilk. again, coat with dry mixture. heat oil in large skillet on med hi heat. fry pieces, turning often, for 10 minutes. reduce heat to med and fry, turning often for another 30 minutes, or until juices run clear.","target":"combine milk powder, paprika, poultry seasoning and pepper in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. place in an 8-inch square baking pan coated with cooking spray. bake, uncovered, at 350 degrees for 30 minutes or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the whole package of caramels with 2 tbsp water over low to medium-low heat, stirring constantly. i started by dipping the apples in caramel and placing back on the wax paper to cool \u2013 to speed up the process, place them in the fridge to cool. once the apples have cooled and the caramel is set, melt both flavors of candiquik according to the directions on the package and dip away - coating as much or little of the apple as you wish. and the rest is up to you to get as creative as you like! enjoy -- they are delicious!","target":"clean, dry, and remove stems from apples. insert popsicle sticks into stem-end of each apple. in a medium heavy saucepan, add remaining ingredients, except food coloring, and insert candy thermometer. cook over medium heat, stirring constantly, until mixture dissolves. do not boil. add food coloring, then boil without stirring until thermometer reaches 300* or a drop of syrup turns brittle in cold water. remove from heat. working quickly, dip apples in syrup to coat evenly, and twirl around so excess will drain off. cool on wax paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. preheat oven to 350ëš f. 2. in a small bowl, combine dried fruit, walnuts, sugar and cinnamon. 3. core each apple and place in a baking dish. 4. spoon one-routh of the ingredients into each apple. 5. bake for 40 minutes or until apples are tender. enjoy!","target":"clean, dry, and remove stems from apples. insert popsicle sticks into stem-end of each apple. in a medium heavy saucepan, add remaining ingredients, except food coloring, and insert candy thermometer. cook over medium heat, stirring constantly, until mixture dissolves. do not boil. add food coloring, then boil without stirring until thermometer reaches 300* or a drop of syrup turns brittle in cold water. remove from heat. working quickly, dip apples in syrup to coat evenly, and twirl around so excess will drain off. cool on wax paper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. spread pecans on a baking pan. bake until toasted, 5-10 mins. transfer pecans to a bowl to cool. butter a 9 inch square cake pan, and set aside. in medium bowl whisk together flour, baking powder, and salt, set aside. in bowl of electric mixer, combine butter and sugars. beat until light and fluffy, 2-3 mins, scraping sides occasionally, add eggs and vanilla, beat until well combined. add flour mixture, beat just until combined. fold in butterscotch chips and pecans. using spatula, spread batter into pan. bake until golden brown or fork inserted into center comes our barely clean. 45-55 mins. transfer to a wire rack to cool. store in airtight container up to 3 days.","target":"pre-heat oven to 350 degrees. coat 8x8 pan with non-stick spray. whisk sugars, egg whites, vanilla, and salt into melted butter until well combined. let mixture rest for 3 minutes, whisk again. repeat rest\/whisk cycle a total of three times. this helps the sugars dissolve and make the blondies extra chewy. stir in flour, baking soda, and cranberries (or chocolate chips, nuts, ect). spread mixture into prepared pan. bake for 15-20 minutes until light brown and set. let cool, slice, and eat!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: gradually add noodles and salt to rapidly boiling water so that water continues to boil. cook, uncovered, stirring occasionally, until tender; drain in colander. while noodles are cooking, combine yogurt and cottage cheese. in a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion. top with cheddar cheese. bake in preheated 400 degree oven for 20 to 25 minutes, or until cheese is melted and browned.","target":"cook vegetables per package directions. drain and place in shallow casserole. in saucepan, over low heat, melt butter. add flour and dry mustard. slowly stir in milk and chicken broth. cook, stirring often, until smooth and thickened. stir in horseradish and tabasco. pour evenly over vegetables. top with breadcrumbs. bake at 400 degrees for 20 minutes or until breadcrumbs are golden brown. makes 6 to 8 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. grease a baking sheet with butter and sprinkle it liberally with salt. scrub the potatoes, while still damp cut in half lengthwise and place cut-side-down on the baking sheet. sprinkle the potatoes liberally with salt. bake until they are tender when they are poked with a fork. serve with sour cream and\/or butter.","target":"wash and slice potatoes into an oven safe, buttered dish. mix mushrooms, onion soup and onions together. toss with potatoes and then add water and mix well. dot finished potatoes generously with butter. seal the pan with foil or with lid. bake at 350 for one hour. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. grease a baking sheet with butter and sprinkle it liberally with salt. scrub the potatoes, while still damp cut in half lengthwise and place cut-side-down on the baking sheet. sprinkle the potatoes liberally with salt. bake until they are tender when they are poked with a fork. serve with sour cream and\/or butter.","target":"heat 1 inch water to boiling in 3-quart saucepan. add potatoes. cover and heat to boiling; reduce heat. simmer 20 to 25 minutes or until tender; drain and cool. cut potatoes in half; place cut sides up on serving tray. (cut thin slice from bottom of each potato half, if necessary, to help stand upright.) top each potato half with 1 teaspoon sour cream and dill weed. cover and refrigerate about 2 hours or until chilled. make the most of this recipe. did you know -- you save more than time by not peeling potatoes. you save nutrients, as well! all of the fiber and most of the vitamin c is located in or just under the skin. special touch. top potatoes and sour cream with a small amount of red caviar for an elegant party appetizer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f. grease a baking sheet with butter and sprinkle it liberally with salt. scrub the potatoes, while still damp cut in half lengthwise and place cut-side-down on the baking sheet. sprinkle the potatoes liberally with salt. bake until they are tender when they are poked with a fork. serve with sour cream and\/or butter.","target":"boil unpeeled potatoes; set aside to cool. peel potatoes and grate with cheese grater. place grated potatoes in an oven-safe dish. add garlic salt to taste. cheese sauce: over a low burner, melt butter; mix with flour and milk. slowly add cheese to thicken. pour cheese sauce into potatoes and fold in; add salt to taste. bake in a 350 degree fahrenheit oven for 1 hour until brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain. cook bacon in a large saucepan over moderate heat until crisp. add leek and cook, stirring, until softened. stir in flour and cook, stirring, for 3 minutes. add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway. bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes. puree soup in batches in blender until smooth and return to pan. stir in half and half and simmer, stirring occasionally, for 15 minutes. stir in dill and season to taste.","target":"place all ingrediants into large soup pot. bring to a boil, turn down heat and let simmer till veggies are done approx 20-30 mins. adjust seasonings and serve. you can substitute any veggie combo you want, potatoes, corn, peas, beans etc. i sometimes throw in left over rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in lg skillet, melt butter; add chicken. cook 6 minutes on each side. remove from skillet. to skillet, add wine, garlic, cook 1 minute. add soup, vegetables, thyme and pepper. bring to a boil. add chicken, cover and cook 5 minutes. serve over hot linguine, or pasta of your choice.","target":"empty can of coc soup into saucepan, then fill can 3 times with water and add to same saucepan. heat until boiling stirring with wire whisk. add spiral pasta and cook until soft. add pkg of frozen veggies and stir constantly until cooked and fully incorporated. let set 5-6 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and slice tomatoes. place in shallow, well-buttered baking dish. spread grated onion, melted butter, sugar, salt and pepper over the tomatoes. spread mashed potatoes over top and sprinkle top with grated cheese. bake at 375° for 20 minutes or till potatoes are browned. you may garnish with a little chopped parsley.","target":"mix together: sugar, flour, salt, nutmeg or cinnamon. mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind place mixture in unbaked crust. dot with butter, cover with top crust, bake, 35-45 minutes, in a 425° oven, until nicely browned. cool on wire rack-- serve slightly warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, heat the oil over medium heat. add the onion, garlic and crushed red pepper flakes. cook and stir over medium heat until onion is translucent, about 5 minutes. add the vegetable broth, tomatoes and their juice and bring to a boil. reduce the heat to medium-low and simmer for 10 minutes. using a blender, puree the soup in batches then return soup to pot. stir in basil and black pepper. reheat to serving temperature.","target":"cut tomatoes in quarters or eighths, depending on size. roughly chop basil and place in glass container. add garlic. mix together thoroughly balsamic vinegar and olive oil. (a couple of tbsp of each), and pour over basil-garlic mix. season with salt and pepper. cover tightly and marinate at room temperature for 6-8 hours. do not refrigerate before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans in water overnight. add salt and boil beans until soft. crush garlic and mix with cumin, oregano and vinegar. set aside. cut onions and peppers into very small pieces. saute in olive oil until the onions are brown. add garlic and spice mix and cook slowly. drain 1\/2 of the water from the beans and add to cooked mixture. continue cooking slowly until ready to serve. garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar. a small amount of sour cream adds a wonderful flavor.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. mix in garlic, celery, carrot, onion, jalapeño and bay leaf. cook until vegetables are tender, stirring occasionally, about 10 minutes. add chili powder, cumin, cayenne and pepper. stir until aromatic, about 1 minute. add beans and broth. cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1\/2 to 2 hours. i have used more broth to make it a soup. season with salt. mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onion in olive oil. when onion becomes translucent, add cumin. cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. add 1 can black beans and 2 cups vegetable broth. bring to a simmer, stirring occasionally. turn off heat. using a hand blender, blend the ingredients in the pot, or transfer to a blender. add the second can of beans to the pot along with blended ingredients and bring to a simmer. serve soup with bowls of red onion and cilantro for garnish. i add a bit of cilantro to the pot, too. can be doubled or frozen.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, cook the bacon until crisp. remove with a slotted spoon and drain on paper towels. pour off all but 1 tablespoon of the fat from the pot. reduce the heat to moderately low. add the onion to the pot and cook, stirring, until translucent, about 5 minutes. stir in the chili powder, cocoa, tabasco sauce, oregano, salt, pepper, tomatoes and broth. bring to a boil. reduce the heat and simmer for 15 minutes. add the black beans and turkey to the pot. simmer for 5 minutes. stir in the spinach and the bacon. cook until the spinach just wilts, about 1 minute.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain and rinse the beans. in a crock pot, combine the beans, jalapeños, broth, garlic powder, chili powder, cumin, cayenne, pepper, and hot sauce. cook on low for 6 to 8 hours. add cornstarch and cook for another 1 1\/2 to 2 hours, stirring occasionally. adjust the seasonings as needed. serve with the cilantro and nondairy sour cream if desired.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, fry bacon until crisp, set aside. (or just heat the pan and add olive oil). in the remaining bacon grease (or olive oil) saute the onion, garlic, carrot, pepper and celery about 5 minutes, until fragrant. add chicken stock, water, lime juice, beans, bacon(or not bacon), and spices. bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender. being very careful not to get splashed by hot soup, take your potato masher, and mash the soup. you could take some out and run it through the blender, but this works just as well, and is less dangerous. stir between mashings, and don't think you have to puree it, it's nice with some bits! serve hot, we like it with cornbread!","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. mix in garlic, celery, carrot, onion, jalapeño and bay leaf in 3 tablespoons of olive oil, then add to a stock pot and cook until vegetables are tender, stirring occasionally, about 10 minutes. by mixing the vegetables with the olive oil before putting them into the pan, you will maintain the good fats and essential minerals of the oil through cooking. add chili powder, cumin, cayenne and pepper. stir until aromatic, about 1 minute. add beans and broth. cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1\/2 to 2 hours. i have used more broth to make it a soup. season with salt.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat salsa in large pan on medium stirring often for 5 minutes. stir in beans and broth, bring to a boil, then lower and simmer for 15 min covered. let cool slightly, and then puree half of mixture in blender. return puree to pot, stir in lime juice and cilantro and heat through. serve warm with fat free sour cream if desired.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. pour oil into a large soup pot. add the bacon, ham, onion, garlic and celery. cook at high simmer until vegetables are soft, about 30 minutes. add beans, rice, seasonings, and broth to soup pot. bring to a boil; reduce heat, cover and simmer 2-1\/2 to 3 hours. let soup cool; put through the blender a little at a time, until smooth. return to soup pot; reheat on low about 45 minutes, adding wine and sherry. serve hot. note: a dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. serve this with jalapeño cornbread to make a real texas-style meal.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in microwave until crispy. in a sauce pan, cook diced onion and celery until onions are almost clear in color. add to chicken broth and bring to a boil. meanwhile, drain and rinse beans, and set aside. add pine nuts, garlic, spices and sun dried tomatoes to food processor and pulse until well minced, set aside. once broth comes to a boil add, crumbled bacon, black beans, white beans, sun dried tomatoes, pine nuts, garlic, garlic powder, onion powder and all remaining spices, including powdered chicken stalk. add salt and pepper to taste. simmer 10 minutes prior to serving.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large pot. add diced chicken. sprinkle cumin, garlic, pepper on top of chicken and stir until chicken is cooked through. add onion and bell pepper, saute briefly. add 1\/2 can of diced tomato with chiles (i freeze the other half for another day), beans (drained), water, bullion and corn. simmer for 20 minutes.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir after each addition, be gentle with the papaya and avocado. if you make it early in the day and put it in the fridge, it will be cool and yummy at dinner time. we eat it with crumbled tortilla chips for crunch. last night we had corn on the cob with it as well. it really should have chopped cilantro or at least parsley, but i was not going back to the grocery store.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. after a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total. add the beans and broth, then the cumin and bay leaf. let it come to a boil and then simmer about a half hour. add the lemon juice. (if desired, add salt, pepper and 2 tablespoons of sherry. i did not think it needed any of that.). for crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours. garnish with cilantro if desired.","target":"place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine crabmeat, potatoes, onions, coriander, curry paste, lemon rind and juice in a bowl and mix well. shape the mixture into 18 cakes. dip each cake in flour then egg then breadcrumbs. heat the oil in a non-stick pan (you may need more oil if not using non-stick). cook in batches over medium heat until golden. serve hot with salad.","target":"heat a 2-count of olive oil in a frying pan over medium heat. add the onion and garlic and cook for 5 to 7 minutes. dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, salt and pepper, mixing just until well blended. shape the mixture into 6 crab cakes. 2\" hockey puck. put them on a plate, cover, and stick them in the refrigerator to chill (30 minutes). to serve, heat a 3-count of olive oil in a large saute pan over medium heat. add the crab cakes and cook for about 4 minutes each side until nice and crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: if using frozen peas, let sit in a bowl of hot water to thaw. meanwhile, fry bacon and onion pieces until bacon is cooked (but not crisp) and onion is translucent. add mushrooms and peas, adding margarine if necessary. season with salt and pepper, if desired, and serve. *bbq instructions: fry bacon and onion as above. using 4 squares of double-thickness heavy foil, divide bacon and onions evenly on each. add peas and onions, margarine, salt and pepper, and a teaspoons of water. close packages and cook over medium-hot grill for 10-15 minutes, turning occasionally. try adding chopped carrots, corn, and\/or chopped green beans.","target":"bring chicken stock to a boil. add all other ingredients. cover and cook over a medium heat for 12-15 minutes or until the peas are soft. mash pea mixture or puree them in a blender. return the puree to a pot and simmer to rewarm. serve in soup bowls. garnish with a sprig of parsley or a twist of black pepper is desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta al dente according to package directions. while the pasta is cooking, add the wine, olive oil, shallot, and garlic to a medium skillet. bring the mixture to a boil, cover, and cook 2 minutes. add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes. when the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper. toss to combine (adjust seasoning to taste). sprinkle with parsley and parmesan cheese.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: gently sautee garlic in oil over medium-low heat until garlic softens, but does not brown. about 3 minutes. add parsley and marjoram and sautee about 45 seconds. mash the anchovy in a mortar then add it to the skillet and cook about 1 minute. add tomatoes with their juice, the olives, pepper flakes and capers. simmer until sauce thickens, stirring frequently. about 20 minutes. prepare the pasta according to package directions. when sauce is slightly thickened and ready, toss with pasta and serve with your favorite wine.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring a large pot of water to a boil, add pasta and cook according to the directions on the package. while the pasta is cooking, heat the oil in a large skillet over a medium flame. add the garlic and saute until fragrant, about 1 minute. add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. add the tomatoes and simmer for about 5 minutes. stir in the arugula and simmer for 1 minute more, until the greens wilt slightly. when the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. top with grated cheese.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a large skillet or medium sauce pan. medium to medium high heat. add garlic and dried chili pepper. sauté for about 1 minute. add olives, anchovies, and oregano to the pan. stir for a minute. note - now is a good time to start cooking your pasta. add tomatoes. simmer uncovered until tomatoes break down and sauce forms. stirring occasionally. continue until sauce thickens to your liking (5-10 minutes). add shredded chicken and stir until simmer returns. remove from heat and stir in the parsley and capers. serve mixed with or spooned over cooked pasta.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté capers, pepper flakes, garlic powder, diced garlic, salt, half of the basil leaves, and oil in the pot. squish or roughly chop tomatoes, then add tomatoes (with juice) and water to the pot, stir. add lime juice, capers, and olives to the sauce. let simmer covered for 20-40 minutes (add more water if needed). add extra salt and pepper flakes to taste. add the rest of the basil leaves right before serving.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the penne pasta until al dente. in the meantime, over medium heat in a large skillet heat the olive oil. add the garlic and red pepper flakes. cook for 1-2 minutes. add tuna and break it up with a spoon. add olives and capers.and cook for another 1-2 minutes. add white wine and cook down for another minute. stir in diced tomatoes with their juice. add the chopped parsley, lemon zest and black pepper. cook for 2-3 minutes. add a few ladles of the pasta cooking water to the pasta sauce. drain pasta and add to the skillet. toss to coat.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 3.4 litre\/6 pint water and 2 tbsp salt to the boil for the pasta. for the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half. heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning. add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes. meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente. drain and tip it into a large warmed serving bowl. pour over the sauce, add the chopped parsley and toss together well. serve straight away, with plenty of red wine.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta to al dente pasta according to package directions. meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. season with salt and pepper. add all other ingredients except parsley, seasoning to taste. stir well, and let simmer 10-20 minutes on low. add parsley in last three minutes of cooking. toss sauce with pasta. top with cheese to taste, and serve.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring a large pot of water to a boil, then add salt ( water boils faster without salt so add after obtaining a boil). cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. heat oil in a skillet over low heat; cook garlic in oil until golden. meanwhile, chop and sieve tomatoes, add to skillet and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally. toss pasta with sauce, and serve.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta in salted boiling water until al dente, and drain. while pasta is cooking, heat oil in large skillet over medium heat. saute onions until translucent about 6-10 minutes. add garlic, red pepper flakes, and anchovies. while stirring, cook until aromatic about 1-2 minutes. add tomatoes, reserved juice, capers, and olives. bring to a boil. lower heat. simmer, stirring frequently, until slightly thickened, about 5 minutes. stir pasta into the sauce for 2 minutes until sauce adheres to pasta. remove from heat. stir in parsley. serve immediately. top with some grated cheese to taste if desired.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine tomatoes, olives, garlic, capers, anchovy paste and lemon juice. season tuna steaks with salt and pepper and cook for two minutes on each side in non stick pan with olive oil. remove fish from pan and keep warm. add tomato sauce to pan and cook for 4 minutes. top fish with sauce and serve.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook spaghetti in a large pot of boiling salted water (2 1\/2 tablespoons salt for 6 quarts of water) until barely al dente (do not overcook, because it will continue to cook in the sauce.). while pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. meanwhile, puree tomatoes with juice in a blender. add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. stir in sugar, if desired. drain pasta and add to sauce. simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. sprinkle with chopped fresh basil.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring a large pot of water to a boil. add salt and pasta, and cook until pasta is al dente, about 12 minutes. drain. while pasta is cooking, heat oil in a large skillet over medium heat. add garlic, red-pepper flakes, and anchovies. cook, stirring, until aromatic, 1 to 2 minutes. add tomatoes (undrained), capers, and olives. bring to a boil. lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes. stir pasta into sauce. cook, stirring, until sauce clings to pasta, about 2 minutes. stir in parsley. this can be served right away, at room temperature or it can be made ahead and chilled.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: on medium low, first add in the anchovies and oil until nearly dissolved. add in minced garlic and red pepper flakes. cook for a minuet to remove raw garlic flavor. add in pitted, chopped olives, and rinsed capers. stir and continue to sauté. after about three minuets, add in tin of tomatoes. break up some of the tomatoes with a fork. cook in a large pot uncovered until reduced. when the sauce begins to look red brown, taste for salt and heat. adjust to taste. let cook until the sauce is reduced and thickened.","target":"heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. combine first 4 ingredients in a large bowl; beat well. combine banana, oats, and milk; add to sugar mixture, beating well. lightly spoon flour into dry measuring cups; level with a knife. combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. add to sugar mixture; beat just until moist. spoon batter into a 9 x 5 loaf pan coated with cooking spray. bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. cool 10 minutes in pan on a wire rack; remove from pan. cool completely on wire rack.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. combine all ingredients in bowl and mix well. it should be moist enough to form a ball, without extra liquid. put mixture in prepared pans and spread evenly. bake for 30 minutes. remove from oven and cut into squares while still hot. wait until the bars cool before trying to remove them from the pan. one tip: if the fruit is hard, soak it with a bit of water before starting to make this recipe because the fruit doesn't soften much in baking.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325ºf. prepare two 8-cup loaf pans by spraying with nonstick spray. whisk together flour, oatmeal, baking soda, salt; set aside. in mixer bowl and using paddle, cream butter, sugar and vanilla until light and fluffy. beat in eggs one at a time; add bananas, beat again until creamy, about 1 minute. add dry ingredients mix to creamed mix, alternating with buttermilk. stir in pecans. bake 45 minutes or until set in middle and bread has pulled away slightly from pans. cool before removing from pans. makes 16 servings.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place all ingredients in a bread machine, in the order given, and proceed according to the manufacturer's directions. you can also mix this by hand, knead for about five minutes. form into a ball and place on a greased baking sheet. cover with a towel and let rise until about doubled. bake at 375 degrees f. for about 15- 20 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, sugars, baking powder, salt and spices. stir in oats and nuts. mix milk, egg and 1\/2 cup melted butter. stir into dry ingredients just until moistened. pour into a greased 8 x 8 x 2\" baking pan. bake at 375 degrees for 40 to 45 minutes until done. cool. arrange peach slices on top of cooled bread. sprinkle with remaining brown sugar and drizzle remaining melted butter over top. broil until topping bubbles and tops of peaches begin to brown.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f and spray a 8 x 4 inch loaf pan with cooking spray. combine dry ingredients together in a large bowl. combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup. pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. cool on a wire rack, in the pan, for about 15 minutes (i left mine in longer and it was fine). remove the bread from the pan after 15 minutes and cool thoroughly on the rack.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all the dry ingredients and mix well. add mashed bananas, egg, oil and honey and mix well until blended and mixture is sticky. press entire mixture into an 8\"x8\" pan lined with parchment paper (helps lift out). bake for 20 minutes in a 350 degree oven.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. grease bottom only of 9x5 inch loaf pan. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well. in small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well. add to dry ingredients; stir just until dry ingredients are moistened. gently fold in blueberries. pour into greased pan. bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pan. cool completely. wrap tightly and store in refrigerator.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in microwave, heat cider to 110-120°. in bread machine pan place warmed cider, brown sugar and yeast. allow yeast to bubble for 10 minutes. add applesauce, butter, salt, spice and oats to pan. add flour last. set machine to dough cycle and after it runs through, remove dough and form into a loaf. place in greased loaf pan and turn to coat. cover with plastic and a towel and let rise in a warm place till doubled, about an hour. bake 350° for 25-30 minutes till golden and hollow sounding. cool in pan for 10 minutes and remove.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. grease and flour a 9 x 5 inch loaf pan. mix all dry ingredients together. lightly beat eggs in small bowl. add oil and eggs to dry ingredients and stir until moistened. fold in apples and nuts and pour into loaf pan. bake 1 hour or until toothpick comes out clean. cool in pan on wire rack for 10 minutes. remove from pan. cool on rack.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve the yeast in the warm water and proof for a few minutes while you get the rest ready. in a pan, place the water and salt and bring to a boil; add the rolled oats, but do not boil. stir in and cool to lukewarm the brown sugar and butter. when lukewarm, stir in the yeast mixture and mix well. add the flour gradually until the dough is a good consistency to knead. knead 100 times. let rise in a greased bowl until double (about 1 1\/2 hours). punch down and divide in half. put each half in a greased bread pan. rise again for about 1 hour or until almost double in size. bake at 375 degrees for 40-45 minutes, putting foil on top after about 25-30 minutes to prevent it browning too much.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the bottom and up the sides of a sprayed 9\" x 13\" baking sheet or pan with parchment paper. cream together brown sugar, golden syrup and shortening. add egg and vanilla extract and mix well. sift in flour, then add oatmeal and coconut. stir well to combine. lastly, gently fold in rice krispies and chocolate chips or other additions. press dough gently (so as not to crush the rice krispies!) into the pan. bake 20 to 25 minutes until light golden brown. do not overbake. carefully remove from the pan in one piece and use a pizza cutter to cut into bars or cut while in the pan (may wreck the non stick coating though!). cool on a wire rack.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400-degrees f. in a large bowl combine dry ingredients (flour - sugar), tossing with a fork to combine. in a small bowl beat egg with oil until combined and then whisk in the water. meanwhile heat a cast iron skillet in the oven until hot. oil pan with 1 tablespoon oil and then return to oven while mixing the batter. add the wet to the dry ingredients, mixing to combine. pour batter into hot skillet and bake for 15 minutes or until top is brown and firm. or instead of baking it in the skillet you can use an oiled muffin pan and make 9-12 muffins.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a microwave-safe bowl, lightly beat the egg and add the oats, milk, fruit, sugar, and cottage cheese. stir well then microwave on high for 2 minutes. stir well again and microwave for another minute. keep repeating stirring and microwaving at 1 minute intervals atleast 3 times, until oatmeal becomes thick or to desired consistency. (i like mine really thick, almost pudding-like). remove and add vanilla, nuts, cinnamon, and nutmeg. (a few dashes of fround ginger and\/or cloves is good too if you want to change it up). stir and enjoy!","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. mix all dry ingredients together in a large bowl. add oil and eggs; mix thoroughly. in another bowl, mash bananas with a potato masher or fork. add bananas and oatmeal to batter. spray a loaf pan with cooking spray. pour batter into pan and bake until top of loaf is firm to touch. this should take 45 to 55 minutes. remove from oven and allow to cool in pan for 5 minutes. remove from pan and cool on a wire rack for another 10 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl mix yeast and water and let stand. mix next five ingredients in a large mixing bowl. add yeast and water mixture. mix together. add flour. set to rise. divide dough and knead. shape into 3 loaves and put into greased standard loaf pans. let rise. bake at 325° for 35 minutes. optional: coat top of loaves with egg white mixture and oats before baking.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grind 1 1\/4 cup of the steel cut oats until they are finer - even better if they are more flour like. mix the ground oats with the remaining 1\/2 cup oats, the flour, and the buttermilk. allow to soak for 12-24 hours. mix in the remaining ingredients - a stand mixer works well. spread the dough onto the bottom of an ungreased 13 x 9-inch pan. bake for 30-35 minutes or until light golden brown. cool completely on wire rack. cut into bars. store tightly covered.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scald milk,add sugar,salt,shortening and cereal; cool to lukewarm. dissolve yeast in lukewarm water and add to cereal mixture. add half the flour and beat until smooth.add remaining flour or enough to make easily handled dough.knead dough quickly and lightly until smooth and elastic. place dough in greased bowl, cover and set in warm place, free from draft.let rise until doubled in bulk,about 11\/2 hours. when light, divide into 2 equal portions and shape into loaves. place in greased bread pans. cover and let rise again until doubled in bulk, about 1 hour.bake in hot oven at 425 degrees f. 15 minutes, then reduce heat to 375 degrees f. and finish baking about 30 minutes longer.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissovle yeast in warm water. combine milk and cold water, heat. pour hot liquid over over butter, sugar and salt, stirring until butter melts. cool to lukewarm. stir in 2 cups flour, dissolved yeast and oats. stir in additional flour to make dough soft. turn onto floured surface: knead about 8 to 10 minutes until smooth and elastic. shape to form ball, place in greased bowl, turning over to coat surface of dough. cover; let rise in warm place about 1 hour or untildoubled in size. punch dough down. cover; let rest 10 minutes. shape into 2 loaves; brush with melted butter. cover let rise additional 45 minutes or nearly doubled in size. bake in pre-heated over for 45 to 50 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soften yeast in warm water with honey. combine milk and water and shortening scald mix in sugar and salt. stir until melted. when lukewarm add 2 cups flour. add yeast mixture then oats. add enough remaining flour to make a soft dough knead until smooth and satiny. about 10 minutes place in greased bowl and brush top with melted shortening let rise 1 hour punch down let rest 10 minutes shape into 2 loaves in greased 9 by 5 by 3 inch pans brush with melted shortening let rise about 45 minutes bake in 350 degree oven for 30 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 2 cups of water to a boil, pour over oatmeal, and let cool. dissolve yeast in 1\/2 cup warm water and let sit for 5 minutes. to oatmeal mixture, add sugar, yeast, butter, molasses, and flour. knead hard and let rise for 45 minutes. punch down and let rise an additional 30 minutes. place into greased bread pans and let rise 2 hours. bake at 350 degrees for 45 to 60 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar, water and yeast, let stand for 20 minutes. soak oats in hot water for 15 minutes. add molasses, salt shortening and yeast to cooled oats. blend. gradually mix in flour, knead until smooth. place in a greased bowl, cover and allow to stand in a warm place until double in bulk. knead slightly and place in two greased loaf pans. cover, let stand in warm place until double in bulk. bake at 350f for 40 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place ingredients in order given for your particular bread machine. press \"dough\" cycle\". remove and let rest for a couple minutes. roll out and form into loaf. place in a greased 8-1\/2x4-1\/2 loaf pan. cover. let rise in a warm place until double for approximately 30 minutes. bake in 350 degree preheated oven for 30 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350°f grease 9x13 pan. melt butter in medium pan. add sugar and stir until dissolved. cool slightly. stir in eggs and vanilla. beat well. stir in oats and baking powder and salt, blending well. then blend in nuts. spread in pan and bake about 30 minutes or until imprint remains when touched in the center like brownies. do not over bake. cut into squares when warm,.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f, grease a 9x13 baking dish. in large bowl mix, oatmeal, brown sugar, baking powder, cinnamon, and salt. in a small bowl, mix eggs, vanilla, milk and apple sauce. gradually mix together, do not over mix. when full mixed add in nut mixture. pour in greased pan, bake for 20-30 or until knife comes out clean. cut into squares and serve hot with milk or cold on it's own.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. set aside. combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. stir in zucchini and walnuts. add to the dry ingredients, stirring just until moistened. spoon batter into a greased 9 x 5 x 3 inch loaf pan. bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. cool in the pan on a wire rack for 10 minutes. remove bread from the pan, and let cool completely on a wire rack.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour boiling water over oats and butter and let sit about 20 minutes. stir together all ingredients except the chocolate chips. spread into greased jelly roll pan and sprinkle chocolate chips on the top. bake at 350 for 20 minutes. frost when cool. frosting: boil milk, flour, sugar, and margarine for 5 minutes. cool and add vanilla, powdered sugar and coconut.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. coat a 9x5x3-inch loaf pan with non-stick cooking spray. mix together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. add oatmeal and plums, and stir to coat the plums. in another bowl, combine eggs, milk and oil. add to flour mixture and stir until dry ingredients are just moistened. pour into prepared pan and bake 1 hour. cool in pan 10 minutes; remove to rack and cool completely.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. grease the bottoms of 2 loaf pans (8 1\/2 x 4 1\/2 x 2 1\/2). in a large mixing bowl, combine all of the dry ingredients, except the sugar. in a smaller bowl, combine sugar and all of the wet ingredients. mix well until sugar is dissolved. pour wet mixture into dry mixture. stir to combine, but don't over mix. pour into prepared loaf pans. bake 45-55 minutes, or until a test pick comes out clean. cool in pans 5 minutes on cooling rack. then, remove from pans and cool completely -- if it lasts that long!","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large mixing bowl, dissolve the yeast in the warm water. stir in the salt, sugar, and shortening, plus 2 cups of flour and rolled oats. beat this mixture for 3 minutes. stir in the last 2 cups of flour and the raisins; mix till batter is smooth and satiny. cover with a clean cloth and let rise in a warm place until doubled in size. once doubled, stir down the batter while counting slowly to 15, then spoon the batter into 2 greased loaf pans; cover with a cloth, let rise before baking. bake in a 350f oven for 50 minutes.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve yeast in warm water. add buttermilk, 2 1\/2 cups flour, shortening, sugar, baking powder, salt, and mix well. add remaining flour and cornmeal, mix well. dough should be soft and slightly sticky. turn dough out onto well floured surface and knead 5 minute. roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. press down ends of roll to seal, and tuck ends under roll. sprinkle top of loaf with a bit of cornmeal. place roll in greased loaf pan, seam side down and cover with damp cloth. let rise 1 hr, or until doubled. heat oven to 425f and bake approx 35 minute loaves should be golden brown and sound hollow when tapped.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve yeast in warm water. add buttermilk, 2 1\/2 cups flour, shortening, sugar, baking powder, salt, and mix well. add oats and remaining flour, mix well. dough should be soft and slightly sticky. turn dough out onto well floured surface and knead 5 minute. roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. press down ends of roll to seal, and tuck ends under roll. place roll in greased loaf pan, seam side down and cover with damp cloth. let rise 1 hr, or until doubled. heat oven to 425f and bake approx 35 minute loaves should be golden brown and sound hollow when tapped.","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 170c\/340 and deg;f. mix together the gluten free oats, cashew (or almond) butter, cinnamon and honey (maple syrup) until fully combined. beat the egg in a separate bowl, then add to the oat mixture and mix again until fully combined. chop and de-stem the strawberries. add to a blender with the 1 tablespoons of maple syrup and chia seeds, then blend until smooth. line a baking tray with parchment paper then add 3\/4 of the oat mixture to the bottom of the tray, spread evenly. add the pureed strawberry and chia mixture on top, then add the rest of the oat mixture along with your choice of toppings. bake for 30-40 minutes (until the top starts to brown). enjoy! :).","target":"pour boiling water over oats; let rest 2 hours. sprinkle yeast over lukewarm water; stir until dissolved. add to oats with molasses, salt and butter. stir in flour, beating with wooden spoon until well mixed. shape into ball. place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes. punch down, then beat again until smooth. divide batter into 2 buttered loaf pans. let rise until doubled, about 40 minutes. bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. lightly grease and flour a 12 cup bundt pan (shake out extra flour) mix cake mix, pudding mix, kalhua, water, oil, and eggs in a large mixing bowl, with a electric mixer beat for 1 minute,scrap the sides of the bowl, and beat for another 2-3 minutes. pour batter in the pan and bake for 45-47 minutes, cool for 20 minutes. run a sharp knife around the edge of the cake and transfer to a plate. make the glaze of confectioners sugar and kalhua and mix well. spoon glaze over cake and allow it drip over sides and in center. enjoy!","target":"preheat oven to 350 degrees. coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa. place all ingredients except chocolate chips in a large bowl. beat with mixer for 2 minutes or until well blended. stir in chocolate chips. pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean. cool before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. bring salted water to a boil and add pasta. in a small sauce pan, add soup, milk and water and tuna. heat on medium till it begins to bubble. turn to low and add salt, pepper, worcestershire sauce, corn and\/or peas, and cheese. spray nonstick cooking spray into a glass covered baking dish. drain pasta. mix together pasta and sauce mix. place the pasta and sauce mix into your baking dish. place the tater tots and french fried onions on top of pasta mixture and cover. bake in the oven covered for 20 minutes. uncover and bake 8-10 minutes. remove from oven and let stand for 10 minutes before serving.","target":"1. preheat oven to 500 degrees. 2. cook noodles. omit salt. drain. return pot to medium heat. add butter. add onion and cook until onion is translucent, stirring occasionally. sprinkle with flour, until a paste forms. gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly. 3. remove pan from heat. stir in noodles, peas, 1\/4 cup parmigiano-reggiano cheese, and tuna. spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. top with remaining cheese. broil 3 minutes or until golden and bubbly. let stand 5 minutes prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift dry ingredients. lightly beat eggs into milk. add liquid ingredients to dry, mixing with wire whisk. cover and refrigerate over night. heat a small crepe pan, brush lightly with oil. add about 1\/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently and cook about 30 sec more. remove to plate; sprinkle with sugar, squeeze fresh lemon over top and roll up. repeat with remaining mix. quantity will depend on pan size and thickness. yield is approx 10-12. can be kept warm in a 250 degree oven until time to serve.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in large bowl. combine remaining ingredients and combine well with potatoes. bake,covered, in 375* oven for at least 1 hr. uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges. (may be a little longer or shorter depending on your oven).","target":"in a 4 quart pan boil 10 c water. meanwhile take a melon baller (1 1\/4 in),and scoop balls from potatoes. place in a bowl of cold water. pre-heat oven to 450. add balls to water,reduce heat to low,cover and simmer 2 min. drain well. toss potatoes with oil,onion and salt and pepper. roast for 30 min,stir and roast for 20 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line a large shallow baking pan with foil; spray with cooking spray or lightly grease. heat oven to 400°. combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly. arrange in the baking pan and bake for 30 to 40 minutes, until potatoes are tender and nicely browned.","target":"in a 4 quart pan boil 10 c water. meanwhile take a melon baller (1 1\/4 in),and scoop balls from potatoes. place in a bowl of cold water. pre-heat oven to 450. add balls to water,reduce heat to low,cover and simmer 2 min. drain well. toss potatoes with oil,onion and salt and pepper. roast for 30 min,stir and roast for 20 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large mixing bowl (the same bowl you will be putting your potatoes in) mix all the ingredients thoroughly. wash potatoes and cut into thin wedges (you do not need to peel the potatoes, but you do need to wash them to insure all dirt and eyes (if any) are discarded.). bake at 450c for 20mins or until tender, turning once during baking time or wrap seasoned potatoes in foil and seal edges.","target":"in a 4 quart pan boil 10 c water. meanwhile take a melon baller (1 1\/4 in),and scoop balls from potatoes. place in a bowl of cold water. pre-heat oven to 450. add balls to water,reduce heat to low,cover and simmer 2 min. drain well. toss potatoes with oil,onion and salt and pepper. roast for 30 min,stir and roast for 20 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven at 400˚ f. cut potatoes into halves or quarters, and finely chop the cloves of garlic. in a bowl, mix together potatoes, olive oil, salt, pepper, and garlic, making sure all potatoes are evenly covered. in an oven safe pan, place potatoes in a single layer. post in the oven for 45 to 60 minutes, flipping potatoes at least twice.","target":"in a 4 quart pan boil 10 c water. meanwhile take a melon baller (1 1\/4 in),and scoop balls from potatoes. place in a bowl of cold water. pre-heat oven to 450. add balls to water,reduce heat to low,cover and simmer 2 min. drain well. toss potatoes with oil,onion and salt and pepper. roast for 30 min,stir and roast for 20 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove lids from can and set aside. heat lard or oil in a saucepan on medium high. add rice, stirring constantly. when rice is brown, add onion, garlic and diced pepper. continue to stir. add chicken broth, tomato sauce and spices. stir well. bring to a full boil, cover and reduce heat to medium low. let simmer until rice is tender and most of the broth has evaporated (20-30 minutes). if your rice is still a little hard add a touch of water. remove rice from heat and leave covered until ready to serve.","target":"mix tomato sauce and enough water to make 4-1\/4 cups. heat a heavy pot with a tight fitting lid over medium-low heat. brown bacon till just barely crisp, remove and reserve. add the white parts of the onions and sauté till it starts to turn opaque, about two minutes. add rice and cook, stirring frequently till it starts to turn golden. add tomato\/water mixture and turn heat to low. simmer 25 minutes or so. i cheat and lift the lid after about twenty minutes, and give it a good stir. cook until all the liquid is absorbed. garnish with the bacon and the green part of the onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove lids from can and set aside. heat lard or oil in a saucepan on medium high. add rice, stirring constantly. when rice is brown, add onion, garlic and diced pepper. continue to stir. add chicken broth, tomato sauce and spices. stir well. bring to a full boil, cover and reduce heat to medium low. let simmer until rice is tender and most of the broth has evaporated (20-30 minutes). if your rice is still a little hard add a touch of water. remove rice from heat and leave covered until ready to serve.","target":"in a stock pot, melt crisco. brown 4 cups rice stirring with wooden spoon. add diced tomatoes and diced onions (will sizzle.) stir on high heat for three minutes. add water mixture and boil for one minute. turn heat to low and cover pot with a damp dishcloth. place lid over dishcloth. cook on low for 38-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove lids from can and set aside. heat lard or oil in a saucepan on medium high. add rice, stirring constantly. when rice is brown, add onion, garlic and diced pepper. continue to stir. add chicken broth, tomato sauce and spices. stir well. bring to a full boil, cover and reduce heat to medium low. let simmer until rice is tender and most of the broth has evaporated (20-30 minutes). if your rice is still a little hard add a touch of water. remove rice from heat and leave covered until ready to serve.","target":"in a 4 quart sauce pan brown the rice, onion and bell pepper in butter with garlic powder. once rice is browned, slowly add chicken broth and tomato sauce, then cumin (plus salt and pepper if adding), stirring just long enough to incorporate everything. once it comes to a boil, cover and turn down to a low boil and let all the broth cook off. turn off heat and allow to steam for 10-15 minutes. it's important to leave the lid on the whole time once covered until it's ready to serve, as this will make for the perfect texture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove lids from can and set aside. heat lard or oil in a saucepan on medium high. add rice, stirring constantly. when rice is brown, add onion, garlic and diced pepper. continue to stir. add chicken broth, tomato sauce and spices. stir well. bring to a full boil, cover and reduce heat to medium low. let simmer until rice is tender and most of the broth has evaporated (20-30 minutes). if your rice is still a little hard add a touch of water. remove rice from heat and leave covered until ready to serve.","target":"melt butter in a saucepan with tight fitting lid. add uncooked long grain white rice and stir. add jalepenos and minced garlic. cook on low heat and stir constantly for about 2 minutes. add paprika, cayenne pepper, cumin and salt to rice and mix well. add chicken stock and tomato sauce. on medium high heat stir constantly and bring to a simmer. once simmering, turn to low heat and cover with tight fitting lid. cook for 20 minutes without lifting the lid. after 20 minutes, turn heat off and let sit with lid on for 9 minutes. after sitting for 9 minutes, fluff with a fork. sprinkle with green onion if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make ff pudding mix according to directions just before you start to assemble. fold together the pudding and cool whip. find a pretty, clear glass bowl, and layer trifle. 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc. mix jello with 2 cup of hot water. pour over cake and berries. cool. next pour pudding, and cool whip mix and garnish with a couple of strawberries. its a beautiful dessert. serve after cooling. but its really better the next day.","target":"cube angel food cake and place in a 9x13 baking dish. beat together milk and pudding and add ice cream. pour over cake and refrigerate for 2 hours. dissolve jello in boiling water, then add cold water. add strawberries and chill. when mixture is consistency of egg white, pour over cake and refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make ff pudding mix according to directions just before you start to assemble. fold together the pudding and cool whip. find a pretty, clear glass bowl, and layer trifle. 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc. mix jello with 2 cup of hot water. pour over cake and berries. cool. next pour pudding, and cool whip mix and garnish with a couple of strawberries. its a beautiful dessert. serve after cooling. but its really better the next day.","target":"bake and cool cake as directed on package. cut cake vertically into halves. freeze one half for future use. remove crust from other half, cut into about 1-inch cubes. pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. stir in reserved pineapple juice. place cottage cheese in blender container. cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, 1 to 2 minutes. add gelatin mixture. cover and blend on medium speed until smooth, about 15 seconds. return miture to large bowl. stir in pineapple, strawberries and cake cubes. pour into square baking dish, 8x8x2 inches. refrigerate until firm, at least 6 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make ff pudding mix according to directions just before you start to assemble. fold together the pudding and cool whip. find a pretty, clear glass bowl, and layer trifle. 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc. mix jello with 2 cup of hot water. pour over cake and berries. cool. next pour pudding, and cool whip mix and garnish with a couple of strawberries. its a beautiful dessert. serve after cooling. but its really better the next day.","target":"dissolve gelatin in boiling water. stir in strawberries and sugar, chill. fold in whipped topping. cover bottom of pan with cake pieces. pour strawberry and whipped topping mix over the cake pieces. refrigerate 4-5 hours. cover with glaze and refrigerate until ready to use. to make glaze:. dissolve gelatin in water and chill, use when slightly thick and pour over the cake mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place broccoli on bottom of glass casserole dish. add water, cover, and heat in microwave for 4 minutes on high. remove broccoli from microwave, add bell peppers, and sauté in butter and olive oil in a skillet over medium heat for approximately 2 minutes. sprinkle on lemon juice and white pepper. mix thoroughly, and sauté for 1 more minute remove from heat.","target":"heat olive oil in a pot big enough to hold all ingredients over medium-high heat. add garlic and broccoli and allow to sauté, covered, about 4 minutes, stirring frequently. add tomatoes (scoop out of can with a fork and add about half of the juice, or more if you like) and roasted red peppers. add spices, mixing well. cover, adjust heat if necessary, and allow to cook until broccoli is just tender. add pasta and sauce and stir well. top with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan saute onions in olive oil until transparent. set aside. place tomatoes in a ceramic bowl and pour boiling water over them. when the skins curl peel, chop and deseed the tomatoes. do this step over a strainer so no juices are lost. add all ingredients to the onions and continue to saute until mixture is well-blended and heated through. serve over fish or chicken. sprinkle finely minced parsley over top for a garnish.","target":"in really large, heavy pot (we use a corn pot) combine all ingredients. bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened. since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. smaller batches can be made and frozen for use within one month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a skillet; stir in onion; saute over low heat until tender, about 5 minutes. stir in garlic; saute 1 minute. add in tomatoes; cook over medium heat, stirring and breaking up tomatoes with the side of a spoon, until boiling. simmer sauce, uncovered, until slightly thickened, about 15 minutes. stir in basil, salt, and pepper; toss with hot pasta.","target":"in really large, heavy pot (we use a corn pot) combine all ingredients. bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened. since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. smaller batches can be made and frozen for use within one month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 5- to 6-quart dutch oven, heat oil over med-high heat. add celery, carrots, and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender. stir in tomatoes, breaking up tomatoes coarsely. stir in water, basil, pepper, and broth. heat to boiling; decrease heat to low. cover, simmer 1 hour, stirring occasionally; taste and adjust seasoning with salt and pepper.","target":"in really large, heavy pot (we use a corn pot) combine all ingredients. bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened. since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. smaller batches can be made and frozen for use within one month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. grease bottom only of 9 by 5 or 8 by 4 inch loaf pan. in large bowl, blend the first 6 ingredients; beat for 1 minute at medium speed. stir in remaining ingredient just until the dry ingredients are moistened. pour batter into prepared pan. at 350 degrees, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. cool for 5 minutes; remove from pan. cut into slices and enjoy! they are great with butter on top!","target":"preheat oven to 325°f. grease an 8 x 4 loaf pan with nonstick cooking spray. combine flour, brown sugar, baking powder, baking soda and nutmeg. stir to mix well. in a separate bowl, combine banana, honey and milk. mix well. add liquid ingredients to dry, stirring just till dry are moistened. spread mixture evenly in pan and bake 45 to 50 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. remove bread from oven and let sit for 10 minutes. invert loaf onto wire rack, turn right side up, and cool before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. grease bottom only of 9 by 5 or 8 by 4 inch loaf pan. in large bowl, blend the first 6 ingredients; beat for 1 minute at medium speed. stir in remaining ingredient just until the dry ingredients are moistened. pour batter into prepared pan. at 350 degrees, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. cool for 5 minutes; remove from pan. cut into slices and enjoy! they are great with butter on top!","target":"preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. grease bottom only of 9 by 5 or 8 by 4 inch loaf pan. in large bowl, blend the first 6 ingredients; beat for 1 minute at medium speed. stir in remaining ingredient just until the dry ingredients are moistened. pour batter into prepared pan. at 350 degrees, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. cool for 5 minutes; remove from pan. cut into slices and enjoy! they are great with butter on top!","target":"preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees. grease bottom only of 9 by 5 or 8 by 4 inch loaf pan. in large bowl, blend the first 6 ingredients; beat for 1 minute at medium speed. stir in remaining ingredient just until the dry ingredients are moistened. pour batter into prepared pan. at 350 degrees, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. cool for 5 minutes; remove from pan. cut into slices and enjoy! they are great with butter on top!","target":"preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 375°f. in small bowl, stir soup and sour cream together. heat butter in saucepan over medium heat. add onion and chili powder, cook until onion is tender. stir in chicken, green chilies, and 3 tbs of soup mixture. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in 12x8 baking dish. spread remaining soup mixture over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.","target":"pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain the juice from the the pickles and save add the sugar and the tobassco sauce and the garlic to the pickles, then add enough juice to the pickles to cover. turn upside down daily for 7 days enjoy and eat. jar of pickles may get sticky but it is worth it.","target":"drain pickles, but save the juice. cut pickles into 1\/4 inch slices. in a large bowl mix pickle slices with all other ingredients. stir well. cover bowl and let stand for 2 hours. stir occasionally. spoon pickle mixture back into original jar. cover and refrigerate for 1 week before eating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain the juice from the the pickles and save add the sugar and the tobassco sauce and the garlic to the pickles, then add enough juice to the pickles to cover. turn upside down daily for 7 days enjoy and eat. jar of pickles may get sticky but it is worth it.","target":"empty gallon jar of pickles into a large bowl, throwing away the juice. cut the pickles into 1-inch chunks. return the pickles into the jar, alternating with all other ingredients listed above. put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days). refrigerate. if giving as a gift, distribute evenly into smaller jars. this is great with bland turkey sandwiches at thanksgiving and christmas!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"in a small bowl mix the first 5 ingredients. set aside. halve orange sections, then combine all the rest of the ingredients. mix the dressing ingredients again and toss with salad to coat well. cover and refrigerate at least 2 hours until well chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"drain pineapple and set aside 1\/2 cup of its juice. chop pineapple into chunks. in a large bowl, add the reserved pineapple juice, honey, lime juice, orange rind, and lime rind; stir to combine. add the pineapple, oranges, kiwi, and papaya; gently toss to coat. cover and chill for 8 hours. when ready to serve: sprinkle with flaked coconut and garnish with mint leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"cook pudding to full boil. pour hot mixture over marshmallows cut in half. stir slightly. let cool. add pineapple chunks with juice and 1 cup whipped cream. chill. garnish with more whipped cream, banana slices and walnuts. this is very good and can be used for either salad or dessert."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"combine fruits in a large bowl; set aside in a small mixing bowl,combine pudding mix, milk, and orange juice concentrate. beat with an electric hand-held mixer for about 2 minutes. beat in sour cream. fold mixture into the fruit mixture. cover and chill thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"in a bowl with lid, add fruit cocktail and mandarin oranges. slice cherries in half and add to the other fruits. add package of instant vanilla pudding. mix well. cover and chill for at least 1 hour. garnish with mini marshmallows. note: experiment with your own favorite fruits. i have added blueberries and strawberries from time to time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"in medium saucepan, combine water, sugar, eggs, salt, cornstarch and lemon. whisk until well blended. cook over medium heat until it starts to boil and thicken. remove from heat and refrigerate to cool. while sauce is cooling, peel oranges and section them. slice bananas. core and chop apples into chunks. cut berries into quarters. combine all fruits in serving bowl. when sauce is cool, pour over fruits and toss gently to coat each piece. refrigerate 1 hour to blend flavors. before serving i garnish with a sprinkle of nutmeg and mint leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"drain pineapple, reserving juice in small bowl. pat pineapple dry with paper towels. toss banana in pineapple liquid, drain well, discarding liquid. cut strawberries in quarters. in med bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth. in ungreased 13x9 inch glass baking dish layer cantaloupe and strawberries. top with bananas, pineapple and marshmallows. with pancake turner, press fruit lightly to even out top. spread yogurt mixture evenly over fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"mix together the lime juice and honey in a large bowl, then toss in the apple slices. carefully stir in the canatloupe, kiwi, and star fruit. place in a glass serving dish and chill before serving, about 20-30 minutes. decorate with mint sprigs and serve with yogurt or fromage frais."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"cut up the strawberries and place in a bowl. cut up the apples, bananas and 1 orange and add to the strawberries. mix the sugar in with the fruit. next add the yogurt and stir. squeeze the juice from the last orange into the bowl and stir. note: the yogurt and juice may separate if it is stored in the refrigerator. stir before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"all fruit must be washed well and desseded . skins of apples and pears may be left on. ensure that the orange has been well peeled and all the pith has been removed. cut into small cubes. toss all of the above together and pour enough milk to cover the fruit. lime juice and sugar can be adjusted based on tastes. refrigerate for 5 hours -- or overnight if possible. the milk gets a wonderful fruity flavour the next day."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"peel banana and core apple. chop both fruits into bite-size pieces. add yogurt and stir to mix. here's the fun part. add anything you want to top it off! a few things i suggest are: raisins, walnuts, slivered almonds, coconut, mini marshmallows, granola or crunchy cereal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"peel and dice the fruit. place in a covered bowl. mix the yogurt and s.c. milk in a large bowl. once it is comletely mixed it should be creamy and easy to pour. place back into the yogurt tub and cover. keeping these 2 seperate will keep the softer fruits from getting mushy. place desired amount in a small bowl. drizzle the yogurt mix. top with granola."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"make jello, using 1 1\/2 cup hot water, add crushed banana, raspberries, pineapple less the juice, mandarin oranges less the fluid, in a 9 x 13 pan or serving dish, cool, until firm. topping: add water to pineapple juice making 1 cup. heat in sauce pan adding sugar, egg, corn starch, butter. heat while stirring until mixture thickens. fold into cool whip and let cool. when jello is firm, spread topping over jello and continue to cool, until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"line platter with romaine leaves. place cottage cheese in a small glass bowl and place on platter. arrange fruits on top of romaine. serve fresh fruit dressing in separate dish and spoon over fruit. fresh fruit dressing: in a saucepan, beat egg yolks, sugar, and salt until light and lemon colored. place saucepan over boiling water and continue beating adding wineand nutmeg. makes about 3\/4 cup dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"purée the mango in a blender or food processor along with the chile and lime juice. place the diced vegetables and fruit in a mixing bowl. add the puree. mix thoroughly to combine. mix in the cilantro, salt and pepper. adjust seasonings to taste. gently fold in the sour cream. chill for 2 hours for the best flavor. yield: 6-8 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"in a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. cool. serve over fruit. leftover dressing may be refrigerated for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"in a large bowl, combine the blueberries, banana, strawberries, grapes, and cantaloupe. add 2 tablespoons orange juice; toss gently to coat. chill in refrigerator until serving time. in a separate small bowl, stir together the remaining orange juice, mayonnaise, yogurt, honey, and ginger. chill. arrange fruit on serving plates. serve with honey yogurt dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"lop the bottoms off the oranges and use a sharp knife to remove the skin. run the knife between the white pith on both sides and remove the orange segments. put the segments in a large bowl with the pineapple and pomegranate. add the lime juice, honey, and coconut milk. stir well, then put it in the fridge to chill. when it's dishing-up time, finish with the chopped coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg. cook over low heat, stirring constantly until smooth and thickened. allow to cool. in a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes. pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. chill before serving.","target":"cook pasta according to package directions, then drain and rinse in cold water. put pasta in a large bowl, then add the fruit. combine yogurt and orange juice concentrate, then pour that over the salad, tossing to coat. cover and chill for several hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 3 qt saucepan, cover squash with water and cook until tender. place in blender and puree. in the saucepan, melt butter, add onion and garlic. cook until tender. add pureed squash, broth, and spices. heat to boiling; reduce heat and simmer 5 minutes. add milk, heat through, stirring.","target":"peel and seed squash and cut into cubes. melt butter in large soup pot. add carrots, onion and celery and saute until soft. stir in squash and potatoes (i leave the peel on the potatoes). saute for 3 minutes. add chicken (or vegetable) stock and bring to a boil. reduce heat and simmer partially covered for 40 minutes. add curry, ginger, nutmeg. puree in batches in blender. (you can only puree 1\/2 of the soup if you want a chunky hearty style soup.). return to soup pot. add more stock to thin if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 3 qt saucepan, cover squash with water and cook until tender. place in blender and puree. in the saucepan, melt butter, add onion and garlic. cook until tender. add pureed squash, broth, and spices. heat to boiling; reduce heat and simmer 5 minutes. add milk, heat through, stirring.","target":"in a large pot, melt butter and saute onions for about 3 minutes. add curry and chili powders and cook another 2 minutes stiring constantly. add 2 cups chicken broth to pot and bring to a boil. add squash and apples to mixture and season with salt and pepper. simmer for 45 minutes, stirring occasionally until vegetables are soft. let cool for a couple of minutes then puree in a blender. return puree to pot and stir in condensed milk. heat through and serve, garnished with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 3 qt saucepan, cover squash with water and cook until tender. place in blender and puree. in the saucepan, melt butter, add onion and garlic. cook until tender. add pureed squash, broth, and spices. heat to boiling; reduce heat and simmer 5 minutes. add milk, heat through, stirring.","target":"cook squash in chicken broth in large sauce over low heat about 20 minutes. whisk in creamed corn and cream soup until well mixed. cook for 10 minutes until just beginning to boil. at this point, i use a stick blender to puree the soup. garnish with sliced green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine vegetables in a large bowl. mix dressing ingredients in a small saucepan; cook over low heat, stirring constantly. allow mixture to boil for a few minutes, then cool thoroughly. pour dressing over vegetables and allow to marinate overnight. just before serving, top with crumbled bacon.","target":"make jello according to package directions. pour into glass serving dish, or mold, which ever you prefer. let the jello thicken a bit, so your vegetables won't sink. stir in the vegetables, and chill until set. serve with thousand island dressing on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the milk,sugar and butter in a saucepan and bring to boiling point. add the pineapple and cook over medium heat to soft ball stage or 235 degrees,stirring constantly. cool. add the lemon juice and beat until thick. turn into a buttered platter and cut into squares. decorat with pecans.","target":"put all ingredients, except pineapple, in deep saucepan. cook and stir for 5 minutes, or until the sugar is dissolved. add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender. remove from heat and let stand for 5 minutes. add butter and stir until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter and sugar in heavy medium nonstick skillet over medium heat, stirring constantly. add rum and nutmeg and stir until very thick and syrupy, about 2 minutes. add pineapple and stir just to heat through. spoon pineapple and sauce over ice cream.","target":"put all ingredients, except pineapple, in deep saucepan. cook and stir for 5 minutes, or until the sugar is dissolved. add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender. remove from heat and let stand for 5 minutes. add butter and stir until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine sugar, cream and pineapple in a saucepan.mix well. cook, stirring occasionally to soft ball stage.(236*). remove from heat, add butter, ginger and vanilla.mix well. cool to room temperature without stirring until luke warm. beat until mixture looses it gloss.add nuts and pour into buttered 8\" square pan. score candy in serving pieces. press walnut half into each piece. cut when firm. makes 24 pieces.","target":"put all ingredients, except pineapple, in deep saucepan. cook and stir for 5 minutes, or until the sugar is dissolved. add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender. remove from heat and let stand for 5 minutes. add butter and stir until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 2-quart saucepan, combine sugars, pineapple, condensed milk, corn syrup, salt and butter. cook to 238 degrees on a candy thermometer, stirring occasionally. remove from heat. add marshmallows and vanilla. stir together to melt marshmallows. beat until mixture is heavy and creamy. add pecans. spread in buttered 8 x 8 x 2-inch pan. cool until firm. cut into squares.","target":"put all ingredients, except pineapple, in deep saucepan. cook and stir for 5 minutes, or until the sugar is dissolved. add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender. remove from heat and let stand for 5 minutes. add butter and stir until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice pineapple in half, lengthwise. remove fruit leaving 1 inch thick shell. cut fruit into cubes and measure 1 ½ cups. refrigerate shells. in a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. reduce heat and simmer uncovered, 5 minutes. combine cornstarch with 1 tsp water and stir into sauce until slightly thickened. scoop ice cream into shells and keep chilled. just before serving warm cognac, ignite and pour over pineapple mixture. serve ice cream from shells and spoon sauce over.","target":"put all ingredients, except pineapple, in deep saucepan. cook and stir for 5 minutes, or until the sugar is dissolved. add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender. remove from heat and let stand for 5 minutes. add butter and stir until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse well all vegetables before chopping. put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; add 6 cups of water or more; cover and cook for 30 minutes. strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups). purée (mash) the cooked vegetables in a blender or food processor. in a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil. pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes. remove from heat; sprinkle fresh parsley and serve it hot.","target":"combine zucchini, carrots, mushrooms, onion and potato in heavy large dutch oven. add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. bring mixture to boil. reduce heat, cover and simmer until vegetables are tender, about 30 minutes. strain cooking liquid into large saucepan; reserve vegetables. place 3 cups vegetables in blender. add 1\/4 cup cooking liquid. puree until smooth. stir puree into remaining cooking liquid in saucepan. return remaining vegetables to cooking liquid. season to taste with salt and pepper. (can be prepared 5 days ahead. cover and refrigerate.) bring soup to simmer. ladle into bowls. sprinkle with additional parsley. serves 8."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the onions in rings as thin as possible and layer single layers of onions with paper towels, ending with paper towels. place a weighted cookie sheet on top and leave for at least two hours. be sure you have several paper towels in between layers of onions to ensure the onions get really dry. heat oil to 370 degrees and fry onions in small batches for about 2 minutes. drain well on paper towels. mix together equal parts salt, pepper, and sugar. sprinkle on onions and serve.","target":"put the flour, egg yolk, milk and water in the liquidiser and blend until smooth. pour into a bowl. whisk the egg white and fold into the batter. heat oil in a deep pan. dip the onion rings in the batter and coat evenly. fry till the rings are golden brown. drain on clean paper towels. serve alongside hot and spicy chicken!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the onions in rings as thin as possible and layer single layers of onions with paper towels, ending with paper towels. place a weighted cookie sheet on top and leave for at least two hours. be sure you have several paper towels in between layers of onions to ensure the onions get really dry. heat oil to 370 degrees and fry onions in small batches for about 2 minutes. drain well on paper towels. mix together equal parts salt, pepper, and sugar. sprinkle on onions and serve.","target":"place buttermilk in large bowl; add onion rings and toss to coat; let stand at room temperature 20 minutes and up to 1 hour, turning onions occasionally. pour enough oil in large saucepan to reach depth of 3 inches; heat to 350°f. mix all remaining ingredients in large bowl; remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat; add onion rings to oil; cook until crisp and golden brown, about 2 minutes; using tongs, transfer to paper towels to drain; repeat with remaining rings in batches; mound in bowl and serve. note: you could use the lightly onion-scented buttermilk to make up a batch of really tasty corn bread!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the onions in rings as thin as possible and layer single layers of onions with paper towels, ending with paper towels. place a weighted cookie sheet on top and leave for at least two hours. be sure you have several paper towels in between layers of onions to ensure the onions get really dry. heat oil to 370 degrees and fry onions in small batches for about 2 minutes. drain well on paper towels. mix together equal parts salt, pepper, and sugar. sprinkle on onions and serve.","target":"cut onions into 1\/4-inch slices, separate into rings. place in a bowl, cover with buttermilk and soak for 30 minutes, stirring twice. in another bowl, beat eggs and water. in a shallow dish, combine flour, salt, chili powder, cayenne pepper, sugar, garlic powder, and cumin. drain onion rings, dip in egg mixture, then coat with flour mixture. in a skillet or deep fryer, heat 1 inch of oil to 375. fry onio rings, a few at a time, for 1 to 1 1\/2 minutes on each side or until golden brown. drain on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice the onions in rings as thin as possible and layer single layers of onions with paper towels, ending with paper towels. place a weighted cookie sheet on top and leave for at least two hours. be sure you have several paper towels in between layers of onions to ensure the onions get really dry. heat oil to 370 degrees and fry onions in small batches for about 2 minutes. drain well on paper towels. mix together equal parts salt, pepper, and sugar. sprinkle on onions and serve.","target":"cut onion into thick slices. separate rings. mix all other ingredients together in a bowl, to make the batter. \"dust\" onion rings in flour. dip rings into batter. fry rings in deep fryer or in 2 inches vegetable oil until golden brown, in batches, so rings aren't touching or too close together while frying. drain on paper towels or brown paper bags. serve with hamburgers and cole slaw or cucumber salad. (see zaar recipe 211355, \"creamy cucumber salad.\")."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in skillet brown hamburger. after brown add seaoning. then add tomatoes, tomato sauce, and a handful of cheese. wait until cheese is melted and then add beans and some crumbled chips (about 1\/4 of them). let simmer for about 10-15 min. preheat oven to 375. when chips are soggy add entire mixture to casserole dish and top with layer of chips and cheese. bake until cheese is melted and chips are crisp. about 20 min.","target":"cook macaroni following directions on box. brown ground beef. combine macaroni, salsa, taco seasoning, ground beef, and sour cream in a 2 qt casserole dish. cover and bake at 350f for 45 minute. put in serving bowls and sprinkle 1\/4 cup cheddar cheese on each bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. add onion and cook until tender, stirring occasionally, about 8 minutes. add potato and bell pepper and saute 1 minute. add 2 cups milk and bring to boil. reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through. season to taste with slat and pepper. (can be prepared 1 day ahead. cover and refridgerate. rewarm over low heat, stirring frequently and thinning with more milk if too thick.) sprinkle with thyme and serve.","target":"dice and prep all ingredients as listed. cook celery, potatoes, and onion in enough water to cover in a large saucepan until tender. add remaining ingredients and mix well. heat to serving temperature, stirring frequently. do not boil. (for a group cooking session, assign each person an ingredient, pass the pot around, and each person adds their ingredient and stirs it into the pot.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. add onion and cook until tender, stirring occasionally, about 8 minutes. add potato and bell pepper and saute 1 minute. add 2 cups milk and bring to boil. reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through. season to taste with slat and pepper. (can be prepared 1 day ahead. cover and refridgerate. rewarm over low heat, stirring frequently and thinning with more milk if too thick.) sprinkle with thyme and serve.","target":"heat oil on medium heat in a large pot. add next 4 ingredients. cook, stirring occasionally, for 5 minutes, or until onions are tender. add potatoes and stock. bring to a boil, cover and lower heat. simmer 15 minutes, until potatoes are tender. add milk and cook for an additional 5 minutes. puree half the soup. return to pot and combine well. stir in dill. add salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. add onion and cook until tender, stirring occasionally, about 8 minutes. add potato and bell pepper and saute 1 minute. add 2 cups milk and bring to boil. reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through. season to taste with slat and pepper. (can be prepared 1 day ahead. cover and refridgerate. rewarm over low heat, stirring frequently and thinning with more milk if too thick.) sprinkle with thyme and serve.","target":"dice up potatoes, onions, and garlic and throw in large pot. add chicken (or could use vegetable) stock and simmer till potatoes are almost cooked. add corn and bell peppers and continue to simmer until all are cooked through. just before serving, stir a large spoonful of sour cream into soup. ladle into bowls and top with a sprinkling of grated cheese and bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook onions with salt to tast, till soft. cool slightly. roll dough into 14 inch round about 1\/8 inch thick. place in casserole dish, leaving lots of dough overhanging. layer onions over dough. spread with yogurt or cottage cheese. top with grated cheese. arrange half of tomato slices on top. sprinkle with olives. top with remaining tomato slices and season with salt and pepper. bake about 35-40 minutes. let sit 5-10 minutes before serving.","target":"preheat oven to 180 degrees celcius. in a round, deep baking dish splinkle a layer of blended bread crumbs on the bottom, followed by a layer of tomato then a layer of onion. sprinkle a bit of salt and pepper on top. repeat step 2 until you get to the top of the dish. finish with a 1cm layer of breadcrumbs. put the tbs of butter in the middle ontop of the breadcrumbs. put in oven. cook for approximately 20-30 minutes. pie is cooked when tomato and onion have gone soft and breadcrumbs ontop are crispy. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in non-stick frying pan over high heat, combine beef, onion and garlic. stir often until beef is well browned and crumbled. to pan add marinara sauce, olives, green onions, hot sauce and cumin. reduce heat to medium and simmer, stirring often, until bubbling, 5 to 6 minutes. add salt to taste. keep warm. meanwhile, cut sandwich rolls in half horizontally. arrange on baking pan and bake at 450°f until lightly toasted, 5 to 6 minutes. assemble with meat sauce and serve immediately.","target":"in a large skillet, saute onion and bell pepper over medium heat until onion is soft. in a bowl, mix together ketchup, brown sugar, soy sauce, and cayenne pepper if using. add salmon and sauce mixture to skillet. stir together. stir occasionally over medium-low heat until warmed through. serve on hamburger buns."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat grill or broiler. grill or broil tomatoes until they become brown and blister. cook until soft, about ten minutes. remove and cool. peel the tomatoes. place in a bowl and mash. set aside. heat oil in a frying pan and add the onion. saute until translucent, then add the garlic. fry garlic until it turns golden brown, then add nigella seeds and fry until they begin to pop. stir in the tomatoes and saute for about 2 minutes. season with salt and black pepper to taste. serve with indian flat bread or as a side dish with rice.","target":"roast tomatoes and green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done. allow it to cool slightly. peel off the outer skins of both tomatoes and green chillies. de-seed the chillies and chop. chop tomatoes as well. roast cumin seeds on a griddle. powder them coarsely. mix tomatoes and green chillies with the rest of the ingredients. grind coarsely and voila! tomato chutney is ready!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the olive oil and roast the garlic and tomatoes until slightly softened. while still warm, combine with other ingredients in blender and blend until very smooth. chill for 30 mins !to one hour or until cool - this is very important to allow the spices to combine together. you can make this first, and this can be chilling while you make the rest of your meal.","target":"roast tomatoes and green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done. allow it to cool slightly. peel off the outer skins of both tomatoes and green chillies. de-seed the chillies and chop. chop tomatoes as well. roast cumin seeds on a griddle. powder them coarsely. mix tomatoes and green chillies with the rest of the ingredients. grind coarsely and voila! tomato chutney is ready!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a heavy skillet over medium high heat. add the cumin and stir for 5 seconds. add the onion and chili. stir briefly then add a pinch of salt. cook, stirring frequently, until onions are translucent. add the tomatoes and stir for a minute or so. bring to a boil, then lower heat to medium. cover and cook for 10 minutes. remove cover and lower heat to simmer. cook for 10 more minutes. when ready to serve, check for salt and then stir in the cilantro.","target":"roast tomatoes and green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done. allow it to cool slightly. peel off the outer skins of both tomatoes and green chillies. de-seed the chillies and chop. chop tomatoes as well. roast cumin seeds on a griddle. powder them coarsely. mix tomatoes and green chillies with the rest of the ingredients. grind coarsely and voila! tomato chutney is ready!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet saute chicken for 2 minutes on each side, stir in cream of chicken soup, chili, salsa and bring to a boil. reduce heat and simmer. stir in tortillas and 1\/2 cheese, cook for 8-10 minutes and tortillas have softened and the chicken is cooked through, top with remaining cheese and serve with toppings (olives, sour cream, jalapenos, chopped tomatoes etc.).","target":"combine the corn, beans, and half of the salsa in a lightly greased crock pot. top with the chicken. pour remaining salsa over chicken. cover and cook first hour on high, then three more hours on high or 6 hours on low. serve with warm tortillas and cheese or over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 1 teaspoon basil oil in small pan over medium heat. add garlic and cook slowly until transparent, about 2 minutes. add roasted peppers and stir. add lemon juice and mix well. add remaining basil oil and tapenade and mix well again. add salt and pepper as desired, remove from heat, and let rest for a couple of minutes before adding to salad or pasta.","target":"dissolve 2 level teaspoons baking soda into 1 cup salad dressing. (mix well). cream in the following ingredients: 1 cup sugar, 4 tbs. cocoa, ¼ teaspoons salt, ½ teaspoons vanilla. add 1 cup water. add in 2 cups flour (not level). this batter will be thin. mix batter well and pour into a greased pan, bake at 350° for 30 to 35 minutes until done. cake will be done when a toothpick inserted into the middle comes our clean. cool completely and frost!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut chicken into cubes. heat oil in a large skillet. cook chicken and onion until chicken is browned and onion is tender. stir in soup, milk and sherry. add mushrooms, broccoli and cheese. reduce heat to low. cover skillet and simmer 10 minutes, stirring occasionally. serve over hot noodles or rice.","target":"pound chicken breasts to about 1\/2\" thickness. spray both sides of chicken with cooking spray; dredge chicken in breadcrumbs. add chicken to nonstick skillet, coated with cooking spray, over medium-high heat. cook chicken about 5 minutes (until well browned), then turn. cook chicken for about 2 more minutes, remove and reduce heat to medium. add wine to skillet, then return chicken (on less cooked side) and add broccoli and tomatoes. cover pan. simmer for about 6-8 minutes or until broccoli is tender. top with cheese, cover and simmer until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut chicken into cubes. heat oil in a large skillet. cook chicken and onion until chicken is browned and onion is tender. stir in soup, milk and sherry. add mushrooms, broccoli and cheese. reduce heat to low. cover skillet and simmer 10 minutes, stirring occasionally. serve over hot noodles or rice.","target":"preheat oven to 425 degrees fahrenheit. place chicken in baking dish. bake covered 15 minutes. in a sauce pan over medium high heat combine tomatoes, cornstarch, oregano and garlic. stir constantly until sauce is thickened. pour over chicken; top with cheese. bake for 5 minutes uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream margarine and brown sugar. combine flour and baking soda. add to creamed mixture, a little at a time, stirring. add oats and mix well. shape into 1-1\/2 inch balls; roll in the sugar. place 2 inches apart on ungreased cookie sheets. flatten with a glass. bake at 350* for 10 minutes or until golden. cool on wire racks.","target":"combine oats, flour, baking powder, baking soda, salt and cinnamon in a bowl, set aside in another bowl combine the applesauce, brown sugar, corn syrup, egg white and vanilla, stir until sugar dissolves. add dry ingredients to the liquids, mix well. grease (i used a non-stick cooking spray)a 9x15 inch cookie sheet, spread batter on the prepared pan. bake at 350 degrees for 12-15 minutes. cool and cut into squares yield depends on size of squares."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream margarine and brown sugar. combine flour and baking soda. add to creamed mixture, a little at a time, stirring. add oats and mix well. shape into 1-1\/2 inch balls; roll in the sugar. place 2 inches apart on ungreased cookie sheets. flatten with a glass. bake at 350* for 10 minutes or until golden. cool on wire racks.","target":"spray baking sheet with cooking spray. in a large bowl combine pumpkin and egg whites. in a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (batter will be very dry at first.) mix ingredients together just until moistened. drop cookies by tablespoonfuls onto prepared baking sheet, 2\" apart. you can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking. bake at 350 degrees for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream margarine and brown sugar. combine flour and baking soda. add to creamed mixture, a little at a time, stirring. add oats and mix well. shape into 1-1\/2 inch balls; roll in the sugar. place 2 inches apart on ungreased cookie sheets. flatten with a glass. bake at 350* for 10 minutes or until golden. cool on wire racks.","target":"preheat oven to 350 degrees. cover cookie trays with baking paper. cream oil and sugars together. add egg whites, vanilla and water and mix well. add oats, flour, wheat bran, salt, baking soda and cinnamon and mix gently until blended drop batter by teaspoonfuls onto cookie sheets and bake for 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream margarine and brown sugar. combine flour and baking soda. add to creamed mixture, a little at a time, stirring. add oats and mix well. shape into 1-1\/2 inch balls; roll in the sugar. place 2 inches apart on ungreased cookie sheets. flatten with a glass. bake at 350* for 10 minutes or until golden. cool on wire racks.","target":"in large bowl, combine flour, oats, sugar, baking powder, baking soda,. salt, and cinnamon. add remaining ingredients, stirring until all. ingredients are moistened (dough will be thick.). drop dough by heaping teaspoonfuls onto baking sheet sprayed with. cooking spray (or whatever). bake at 350f (180c) for eight to ten. minutes or just until set. do not overbake (or they'll turn into. hockey pucks). cool five minutes on baking sheet (at which point. they'll set up nicely), then remove to wire rack to cool. makes about 2 1\/2 dozen cookies (depending on the size you like)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a nonstick skillet over medium heat. add the garlic and cook until it begins to brown. add the shrimp, paprika and crushed red pepper flakes. saute 3-5 minutes, until shrimp are almost opaque and add the sherry and lemon juice. continue to saute another minute until shrimp are cooked through. season with salt and garnish with parsley and serve.","target":"combine the chicken stock and garlic in a saucepan and bring to a boil over medium heat. cover and simmer for about 25 minutes, until garlic is soft. transfer to a food processor or blender and puree to a smooth consistency. reutrn the puree to the saucepan over low heat. whisk in the buttermilk and cook for 1 or 2 minutes, just until the mixture begins to bubble around the edges. remove from heat. whisk the cornstarch and water together in a small bowl and then whisk into the garlic sauce. return to heat and cook for 2 to 3 minutes longer, until the sauce thickens. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut off pointed end of garlic bulbs. place garlic on a piece of foil and drizzle with olive oil, fold foil to seal. bake at 425 degrees f for 30min. remove from oven and cool. squeeze pulp from garlic cloves. cook pulp, whipping cream, butter, and flour in a medium saucepan over medium-high heat stirring constantly until thickened and bubbly. remove from heat. add parmesan cheese, salt and pepper, stirring untili smooth. serve over your favorite pasta and enjoy!","target":"combine the chicken stock and garlic in a saucepan and bring to a boil over medium heat. cover and simmer for about 25 minutes, until garlic is soft. transfer to a food processor or blender and puree to a smooth consistency. reutrn the puree to the saucepan over low heat. whisk in the buttermilk and cook for 1 or 2 minutes, just until the mixture begins to bubble around the edges. remove from heat. whisk the cornstarch and water together in a small bowl and then whisk into the garlic sauce. return to heat and cook for 2 to 3 minutes longer, until the sauce thickens. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 325*; grease and flour bundt or tube pan. sift flour, cocoa, salt and baking powder together. beat shortening and butter together. slowly add sugar and beat until light and fluffy. add eggs, one at a time, beating well after each addition. add flour mix and milk alternately to creamed mixture, beginning and ending with flour. add vanilla, mix well. pour into pan, place on center rack and bake 1-1\/2 to 2 hours. check with wooden pick after 1-1\/2 hours to see if it needs more time.","target":"preheat oven to 350°f. using a nonfat cooking spray (i like the butter flavored, but anything will work just fine) grease a pound cake pan. in a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour. set aside. in a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract. whisk in 1\/3 of the flour mixture, 1\/2 the milk, 1\/3 flour, 1\/2 milk, 1\/3 flour. got it?. tehehe. pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place berries, water, sugar and lemon juice in 4-quart saucepan on stove. bring to gentle boil while preparing dough. in mixing bowl, cream sugar and butter. beat in the egg. stir in buttermilk alternately with sifted dry ingredients. do not overbeat- this will be a fairly stiff dough. drop dough by 8 small spoonfuls onto the boiling fruit sauce. cover, turn down to simmer, and cook without removing lid for 20 minutes. serve hot in small bowls with fruit sauce spooned over the dumplings. top with cream, whipped cream, or ice cream.","target":"mix together dumpling ingredients in a bowl. mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. bring to a boil, stirring frequetly. turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6). cook 10 minutes with lid on (no peeking)! cook 10 minutes with lid off. serve warm with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place berries, water, sugar and lemon juice in 4-quart saucepan on stove. bring to gentle boil while preparing dough. in mixing bowl, cream sugar and butter. beat in the egg. stir in buttermilk alternately with sifted dry ingredients. do not overbeat- this will be a fairly stiff dough. drop dough by 8 small spoonfuls onto the boiling fruit sauce. cover, turn down to simmer, and cook without removing lid for 20 minutes. serve hot in small bowls with fruit sauce spooned over the dumplings. top with cream, whipped cream, or ice cream.","target":"combine berries, 1 cup sugar, water and lemon juice in large saucepan. bring to a boil, then simmer gently. while blueberries simmer, measure remaining 1\/4 cup sugar,flour,salt and baking powder into a bowl, stir to blend. cut in the butter and add milk. stir until moistened. drop by spoonfuls over simmering blueberry mixture. simmer cover 15 to 20 minutes. serve with cool whip or ice cream. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350degf (180degc). in a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy. stir in the vanilla extract, carrots and oil. sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula. stir in chopped walnuts. grease a 20cm baking tin and line the base with with baking paper. spoon mixture into prepared tin. bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean. leave the cake to cool in the tin.","target":"in large mixing bowl, beat egg whites. slowly beat in sugar, then applesauce, skim milk, and vanilla. stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given. stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. pour into lightly greased (use non-fat cooking spray) 9x13\u0094 pan. bake in a preheated (350 degree) oven for 35-40 minutes. it is done when toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350degf (180degc). in a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy. stir in the vanilla extract, carrots and oil. sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula. stir in chopped walnuts. grease a 20cm baking tin and line the base with with baking paper. spoon mixture into prepared tin. bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean. leave the cake to cool in the tin.","target":"heat oven to 350 degree f. coat a 10-cup bundt pan with vegetable cooking spray. combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. stir in carrots and flour mixture just until blended. pour batter into prepared pan. bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely. make glaze: stir confectioners' sugar and juice together in bowl until smooth. spread glaze over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350degf (180degc). in a mixing bowl, whisk together the eggs and sugar with an electric mixer until thick and creamy. stir in the vanilla extract, carrots and oil. sift the flour, bicarbonate of soda, baking soda and mixed spice over the mixture and fold into the mixture with a plastic spatula. stir in chopped walnuts. grease a 20cm baking tin and line the base with with baking paper. spoon mixture into prepared tin. bake for 40-45 mins, or until a warm skewer inserted into the cake comes out clean. leave the cake to cool in the tin.","target":"preheat oven to 350 degrees.sift together all fry ingredients. add eggs, vanilla and applesauce to dry and beat on low speed till mixed well. add boiling water to carrots and beat on medium speed for 2 minutes. pour into bread pan and bake for about 45 minutes let cool overnight. cut into 8 or 10 pieces and store in tupperware in the fridge. *best results when baked the day before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the pork, onion, and garlic in the oil. add the beers and the seasonings, and simmer on low 2 hours. add potatoes and simmer 1\/2 hour. add chiles and simmer one hour longer. if necessary, add another beer. add more salt and pepper to taste. when properly cooked, this is hot. (or, after the first step put all ingredients in crockpot on low and come back 8-10 hours later).","target":"season the pork tenderloin pieces with salt and pepper. heat a 2-quart sauce pot over high heat. add the oil and the raw pork tenderloin. cook on high until the pork is brown all over, but still raw in the center. remove the pork from the pan and set aside. place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes. add the enchilada sauce and water; bring to a simmer. add the beans and the liquid, let cook for 10 minutes. add the pork back to the pan and let simmer until the pork is cooked to medium. serve with corn tortillas and fresh tomato salsa, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend soup, milk and pepper together. line a 1 1\/2 quart casserole dish with foil, for easy clean-up. arrange alternate layers of potatoes, onion, soup mixture and cheese. dot top with butter and sprinkle with paprika. cover and bake at 375 f for 1 hour. uncover and bake 15 minutes more.","target":"in large skillet, melt 2 tablespoons margarine. cook onion in margarine until tender. stir in broccoli cheese soup, milk, potatoes and pepper to taste. bring to a boil. reduce heat to low. cover; simmer 5 minutes stirring occasionally. sprinkle with cooked crumbled bacon. garnish with parsley, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend soup, milk and pepper together. line a 1 1\/2 quart casserole dish with foil, for easy clean-up. arrange alternate layers of potatoes, onion, soup mixture and cheese. dot top with butter and sprinkle with paprika. cover and bake at 375 f for 1 hour. uncover and bake 15 minutes more.","target":"preheat the oven to 350°f. spray a medium pan with vegetable spray. cook and stir over medium heat the onions and mushrooms until tender (about 5 min). sprinkle the flour on top of the veggies and coat evenly. gradually add in the milk. cook until thick and bubbly (about 5-6 min) stirring frequently. add the dill, worcestershire sauce, salt and pepper and cheese. cook till cheese is melted (about 1 more minute). remove from the heat. spray a casserole dish with vegetable spray and place 1\/3 of the potatoes over bottom. follow by 1\/3 cheese sauce. repeat layering two more times. cover and bake 1-1\/2 hours. let stand for 10 minutes then serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 1 tbsp oil in medium saucepan. add all spices and dry couscous. stir until fragrant, about 2 minutes. being careful not to burn. add stock and bring to a boil. reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. remove from heat and let stand about 5 minutes. transfer to serving bowl and fluff with a fork. in a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. blend well. add remaining veggies and dressing. combine well. add cilantro and nuts. serve chilled or at room temperature.","target":"bring juice and 1 cup water to a boil in a small pot. remove from heat. stir in couscous and allow to sit covered for 5 minutes. meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in 1\/2 cup water for 2 minutes. add cooked couscous. mix well and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown ground beef until fully cooked. drain fat from beef and set aside, do not discard the fat. saute the vegetables in the same pan. add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. salt and pepper to taste. the longer this soup simmers the better the flavor. stir in desired amount of rice. for oamc cooking divide soup into 2 cup containers and freeze without adding the rice. when ready to serve thaw and heat soup and serve with fresh rice. (you can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).","target":"sautee turkey and onions in a pan with white wine. remove from heat when browned. mix together in bowl with pre-cooked rice. remove top cap portion of pepper and clean the inside. stuff pepper with turkey and rice mixture. place on grill until pepper has softened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine uncooked hamburger with 1 cup of uncooked instant rice, onion, garlic, and egg. wash green peppers, cut off the tops and take out all the seeds. stuff the green peppers with meat mixture. place them in a 9\" x 13\" baking dish. mix 1 can tomato sauce and 1 can tomato soup and pour mixture over peppers. make sure the sauce covers ¾ of the peppers. bake at 350 degrees for 3 hours or until tender.","target":"sautee turkey and onions in a pan with white wine. remove from heat when browned. mix together in bowl with pre-cooked rice. remove top cap portion of pepper and clean the inside. stuff pepper with turkey and rice mixture. place on grill until pepper has softened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown beef and drain. saute onion and chopped bell peppers. combine all ingredients in skillet (except 4 large bell peppers). cook for additional 15 minutes. meanwhile, cut top off of large peppers and remove seeds. spoon meat mixture into peppers. sprinkle tops of peppers with cinnamon sugar. bake at 350 for 45 minutes.","target":"sautee turkey and onions in a pan with white wine. remove from heat when browned. mix together in bowl with pre-cooked rice. remove top cap portion of pepper and clean the inside. stuff pepper with turkey and rice mixture. place on grill until pepper has softened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut tops off peppers. with sharp knife, remove white membrane inside peppers. wash and pat dry. arrange peppers in baking pan. if one is uneven, slice a bit off the bottom to allow it to stand freely. brown ground beef with onions and garlic. add seasonings, tomatoes, and rice. blend well. if too soupy, cook until some juice is cooked off. stuff peppers. bake 350 for 45 minutes.","target":"sautee turkey and onions in a pan with white wine. remove from heat when browned. mix together in bowl with pre-cooked rice. remove top cap portion of pepper and clean the inside. stuff pepper with turkey and rice mixture. place on grill until pepper has softened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. brown beef or lamb with onion, drain pour into a large pot with tomato sauce, ketchup, water, rice. season with salt and pepper. bring to a boil, simmer uncovered about 25-30 minutes, until most liquid is absorbed and rice is tender put peppers in a 13x9 casserole and fill with the meat\/rice mixture. spoon the leftovers around the peppers. cover with foil and bake 45 minutes.","target":"sautee turkey and onions in a pan with white wine. remove from heat when browned. mix together in bowl with pre-cooked rice. remove top cap portion of pepper and clean the inside. stuff pepper with turkey and rice mixture. place on grill until pepper has softened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: measure out 2 1\/4 cups of the mix (keep leftover mix for later use). combine the mix with eggs and onion, mixing well. drop batter by tablespoonfuls into hot oil (370°). turn when golden brown and fry on other side till golden. remove with slotted utensil and drain on paper towels.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees. coat cups in miniature (1 3\/4-inch cups) muffin pan with nonstick cooking spray. in medium bowl, combine cornmeal, flour, baking powder, sugar, salt, celery flakes, garlic powder and red pepper; stir until well blended, set aside. in a small bowl, combine egg white, milk and vegetable oil; stir well. add liquids to dry ingredients; stir until just blended. stir in green onion. spoon about 1 tablespoon batter into each muffin cup. bake until hush puppies are golden brown, about 15 to 20 minutes. serve warm.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a heavy skillet (about 2- 2 1\/2 inches of oil) until hot. beat the egg and then mix in the remaining ingredients. make sure that your dry ingredients are all moist. using a tablespoon, drop balls of batter into the hot oil, about 2 inches long by 1 inch thick. note: i usually only cook about 4 or 5 at a time. these should float in the hot oil, but not be covered by it. you will need to turn these as they cook. fry until they are a golden brown and then drain them on paper towels. serve with fish- of course!","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl combine the cornmeal,flour,sugar,baking powder and salt. combine the egg,milk,onion and jalapeno pepper,stir into dry ingredients just until moistened. heat oif for deep frying to 375 degrees. drop batter by tablespoons into oil. fry for 2 minutes or until golden brown,turning occasionally. drain on paper towels.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare a deep fat fryer or a skillet. combine all the ingredients in a medium bowl; stir until batter is well mixed, and thick. let the batter rest on the counter or in the fridge, for 30-40 minutes. heat the oil to 375f in the skillet. remove from the fridge; mix lightly with a spoon. with a tablespoon, drop batter into hot oil; fry until golden brown. remove from the fat\/oil, and drain the hush puppies on paper towels (use several layers of paper towels). serve hot or warm-- delicious!","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a deep sauce pan heat oil to 350°f. in a large mixing bowl mix all the dry ingredients, then add wet, and stir to mix completely. don't worry about small lumps. drop batter 1 tsp at a time into hot oil, fry till golden brown, turing as neccesary, (about 2 to 5 minutes).","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first four ingredients in a large bowl. add egg and milk to dry ingredients, stirring just until moistened. let stand for 10 minutes. pour oil to a depth of 2 inches into a dutch oven; heat to 345*. drop batter by rounded tablespoonfuls into hot oil and fry, in batches, 2 to 3 minutes on each side or till golden brown all over. drain on wire rack over paper towels. serve immediately. substitute beer for milk if you want lighter, tangier hushpuppies. for jalapeno hushpuppies, add one seeded, diced jalapeno to batter. proceed with recipe as directed. note: keep fried hushpuppies warm in oven at 225* for up to 15 minutes.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil for deep frying to 350°f start out by combining the bake mix, cream and 1\/4 cup water. keep adding water, a little at time, until it forms a very thick (spoonable) batter\/dough. stir in remaining ingredients. drop by tablespoons full into hot oil and fry for 5 to 6 minutes or until golden brown. drain very well.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 5 ingredients in a large bowl. add egg and milk, stir just until dry ingredients are moistened. let the batter stand about 5 minutes. carefully drop batter by rounded tablespoons into deep hot oil, heated to around 375f, fry turning once, until hush puppies are golden brown. drain well on paper towels. do not fry too many at once, they will take longer to cook, and will mass together.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine flour, brown sugar, baking powder, baking soda and salt. in a separate bowl, combine buttermilk, peanut butter, banana, eggs and vanilla. slowly add the dry ingredients into the peanut butter mixture. working in batches, drop by spoonfuls into hot oil. don't overcrowd. fry until browned all all sides, turning as necessary. drain on paper towels and keep warm until ready to serve.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 425 degrees. spray cups of mini muffin pans with nonstick vegetable spray. blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl. stir in onion. beat eggs, milk and oil in small bowl. add to cornmeal mixture and stir just until blended. spoon batter into prepared muffin pan, filling cups 1\/2 to 2\/3 full. bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean. serve immediately.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a deep fryer or small-medium saucepan, heat 2 inches of oil to 375°f if you are using your stovetop, you will reach 375f on medium low heat. in a medium bowl, combine all dry ingredients. stir in wet ingredients, including onion and jalenpenos. drop tablespoons of batter into hot oil, 3 at a time. fry about 3 minutes, turning once. drain on paper towels.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a bowl, combine the first six ingredients. make a well in the center of flour mix; set aside. in another bowl, combine egg, buttermilk, and green onions. add egg mixture all at once to flour mix. stir just until moistened(batter should be lumpy). drop batter by tablespoonfuls into deep, hot fat(375). fry for 3 minutes or until golden brow. drain on paper towels. serve warm!","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil water, add mix of cornmeal, baking powder, sugar, salt and baking powder slowly, stirring constantly until smooth. remove from heat, add butter and cool 10 minutes. shape batter into 3x1 inch rolls. deep fry in hot oil (375 degrees). fry only a few at a time until golden brown. drain well on paper towels.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 375 degrees. grease a 2 quart glass baking dish. in medium mixing bowl, combine hush puppy mix and water; stir until smooth. add butter, egg yolks, buttermilk, sugar and baking soda; mix well. fold in egg whites. pour into greased casserole. bake for 50 to 55 minutes or until golden brown and set. serve warm. store loosely covered in refrigerator.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine dry ingredients. add onion, milk and egg. stir to blend ingredients together. drop by spoonfuls into deep, hot grease. cook until golden brown, turning occasionally. lift out with slotted spoon. drain on a paper towel. note: serve warm.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together the cornmeal, flour, baking soda, baking powder and salt. add the grated onion and sliced green onions. take the egg yolk and buttermilk and blend into the batter. whip the egg whites into stiff peaks. fold the egg whites into the batter until it reaches a good consistency. (the amount of egg white depends on the size of your eggs). drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). cook until golden brown.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together cornmeal, flour, baking powder, salt and sugar. beat the egg and add milk and onion. stir liquids into corn mixture all at once and drop by tablespoons into deep fat -- 375°f. fry a few minutes until golden brown. drain on paper toweling and serve hot.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small mixing bowl stir the egg, buttermilk, green onions and water together. in a medium bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper. add the egg mixture to dry ingredients, stirring until just moistened. in a heavy saucepan or deep fryer, heat abut 2 inches of oil or shortening to 375 degrees. drop batter by tablespoons into hot fat. fry a few at a time, for 2 minutes, turning once. drain on paper towels, keep warm in a 325 degree oven until they are all fried.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in skillet, melt butter over medium heat. add onion and cook, stirring for 5 minutes. in a bowl, combine cornmeal, flour, baking powder and salt. form a well in center and pour in milk, egg and squash. stir until well blended. stir in onion and add chile pepper to taste. in deep skillet, heat oil to 350. in batches, drop 1 tablespoon batter per hush puppy into hot oil, turning once until golden. using a slotted spoon, remove from oil and place on paper towels to drain.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a small, deep pan, ensuring that the oil is over 1 inch deep. heat oil to 375 degrees f. if using a deep fryer, add oil as needed. while oil is heating, combine dry ingredients. mix in chopped green onions. gradually blend in buttermilk and egg until thoroughly blended. using a small cookie scoop or tablespoon, drop batter into the oil, making sure not to crowd the pan. if using a deep fryer, shake the basket once all the batter has been dropped in to keep it from sticking. cook until golden brown. if the oil doesn't completely cover the batter, make sure to turn the batter over to brown on all sides. remove from oil and allow to drip back into the oil before placing on cooling rack or paper towel.","target":"mix meal, flour, egg, and milk. this should be thick. add onion and bell pepper. mix well. then add jalapeño and hot sauce. refrigerate until thicker. drop by spoonfuls off into the hot oil and fry until brown. very light and fluffy. a hush puppy should not be packy. this sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor. salt lightly after taking out of oil onto paper towels. this is my own recipe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350f degrees. heat oil in a small skillet to 350f. softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel. place one tortilla on a lightly greased baking sheet. sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions. top with another tortilla; pour 1\/3 cup enchilada sauce over stack. sprinkle with ¼ cup cheese. repeat process with remaining tortillas to make 3 additional stacks. bake at 350f for about 15 minutes.","target":"pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the butter in a heavy saucepan and add the garlic. stir then add the rice. cook, stirring constantly, until all the butter has been absorbed, taking care not to let the rice brown. add the stock, season to taste, cover, bring to the boil then reduce the heat as low as possible. cook for 20 to 30 minutes until the rice is tender and all the liquid has been absorbed.","target":"add butter and garlic to medium sized pot. heat over medium high until butter is completely melted. add rice and toast until lightly browned, about 90 seconds. add chicken broth and bring to a boil. reduce heat to a simmer and cover pot with lid. simmer for 20 minutes, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl, combine the flour, sugars, salt and baking soda. cut in shortening until crumbly. store in airtight container in a cool place up to 6 months. this makes about 10 cups. when i want to make cookies, i take about 2 cups of the mix, the eggs and the vanilla and mix. if you want you can also add 1\/2 cup of peanut butter to the cookies at time of baking. i enjoy this recipe with choc chips, mini m and m's, also most anything you can think of. bake them at 350 for 10 to 12 minutes.","target":"preheat oven, 375. in small bowl combine flour and baking soda, mix. set aside. in the medium bowl beat sugar, yogurt, and vanilla till mixed. add egg and mix again. stir in the flour mixture until well blended and sticky. place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top. leave in for about 5 minutes and then check. check often until the little peaky tops (which most of them will have) are slightly browned. they are wonderful straight out of the oven, i don't know how they are after a while, cause we ate them-- hehehe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes. add butter and allow to melt. add onions and wilt over low heat for 10 minutes. add flour and consistently stir for another 5 minutes. add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes. add the half and half, corn, pepper, salt and cook 7 minutes, stirring occasionally. add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes. let cool a bit and serve.","target":"spray a dutch oven with butter-flavored cooking spray. sauté chicken until all pink is gone. remove from pan and set aside. sauté onions until tender. add potatoes and water. cover and simmer 15-20 minutes or until potatoes are tender. stir in remaining ingredients except cheese. add cooked chicken. cook over medium heat, stirring frequently until thoroughly heated. portion chowder into bowls; top each portion with 1 tsp cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly brown chicken pieces in butter and set aside. saute onion and celery. place carrots, potatoes, onion, celery and corn in crock pot. put chicken pieces on top. add chicken broth. add salt and pepper (to taste). turn crock pot to low and cook 4 to 5 hours. during last 10 minutes of cooking add evaporated milk and cheese. stir lightly to allow cheese to melt. note: if a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. also, smash a few potatoes for thickening. serve with crusty bread and enjoy!.","target":"spray a dutch oven with butter-flavored cooking spray. sauté chicken until all pink is gone. remove from pan and set aside. sauté onions until tender. add potatoes and water. cover and simmer 15-20 minutes or until potatoes are tender. stir in remaining ingredients except cheese. add cooked chicken. cook over medium heat, stirring frequently until thoroughly heated. portion chowder into bowls; top each portion with 1 tsp cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour. remove chicken and veg, and simmer potatoes in the broth. meanwhile chunk chicken. discard bay leaf and cloves. puree carrots, celery and potatoes. return chicken and vegs to soup. add remaining wine, corn and milk. salt and pepper if needed. heat until hot. sprinkle with parsley.","target":"spray a dutch oven with butter-flavored cooking spray. sauté chicken until all pink is gone. remove from pan and set aside. sauté onions until tender. add potatoes and water. cover and simmer 15-20 minutes or until potatoes are tender. stir in remaining ingredients except cheese. add cooked chicken. cook over medium heat, stirring frequently until thoroughly heated. portion chowder into bowls; top each portion with 1 tsp cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry bacon in frying pan. remove and save for later. add onion, red pepper and celery to drippings and saute until onion is translucent. bring chicken broth and water to boil. add potatoes and simmer 5 minutes. add half and half, chicken meat, onion mixture from frying pan, corn, sugar, cayenne pepper, hot sauce and parsley. simmer 10 minutes and allow flavors to combine. salt and pepper to taste. serve hot.","target":"spray a dutch oven with butter-flavored cooking spray. sauté chicken until all pink is gone. remove from pan and set aside. sauté onions until tender. add potatoes and water. cover and simmer 15-20 minutes or until potatoes are tender. stir in remaining ingredients except cheese. add cooked chicken. cook over medium heat, stirring frequently until thoroughly heated. portion chowder into bowls; top each portion with 1 tsp cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp. add chicken pieces and stir until browned. add onions and bell pepper, saute until onion is translucent. add broth and potato, bring to a boil. simmer until potato is tender, approximately 20 minutes. add corn. place flour in a bowl. gradually whisk in milk until blended, stir mixture into soup and bring to a boil. reduce heat to medium and simmer for 15 minutes until thick, stirring frequently. stir in the cheddar cheese, and salt and pepper to taste. serve with bread or biscuits and a salad.","target":"spray a dutch oven with butter-flavored cooking spray. sauté chicken until all pink is gone. remove from pan and set aside. sauté onions until tender. add potatoes and water. cover and simmer 15-20 minutes or until potatoes are tender. stir in remaining ingredients except cheese. add cooked chicken. cook over medium heat, stirring frequently until thoroughly heated. portion chowder into bowls; top each portion with 1 tsp cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat oven to 425-degrees f. in a large bowl, combine first 5 ingredients and mix together. in a separate bowl, beat eggs slightly, and blend into mixture. blend in buttermilk and oil. when well blended, add the remaining ingredients 1 at a time (the batter will be lumpy). grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. pour batter into pans, distribute evenly. bake 30 to 45 minutes.","target":"mix together cornmeal, salt and baking powder. add yogurt, oil and eggs. mix well. add cheese corn and chiles. mix well. spoon batter in a lightly greased 2 1\/2 quart souffle dish or a 9-inch baking dish. bake in preheated 350 f oven about 1 hour or until golden brown and wooden pick in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour hot water over cornmeal and stir well. let stand for 20 minutes. dissolve yeast in warm water and let stand for 5 minutes. add shortening, molasses and salt to cornmeal mixture. stir in dissolved yeast. stir in flour and beat thoroughly. spoon into 4 greased loaf pans, cover and let raise until doubled. preheat oven to 350. bake for 50 minutes. remove from pans and let cool on racks.","target":"place cornmeal into bowl. carefully pour boiling water into cornmeal, stirring to make sure it is smooth. let stand to cool for about 30 minutes. stir in molasses, salt and butter. place yeast in pan, then bread flour, the cornmeal mixture. select white bread and push \"start\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour hot water over cornmeal and stir well. let stand for 20 minutes. dissolve yeast in warm water and let stand for 5 minutes. add shortening, molasses and salt to cornmeal mixture. stir in dissolved yeast. stir in flour and beat thoroughly. spoon into 4 greased loaf pans, cover and let raise until doubled. preheat oven to 350. bake for 50 minutes. remove from pans and let cool on racks.","target":"dissolve the yeast in warm water and let sit to proof while you are preparing the rest. bring the water and salt to a boil in a saucepan. add the cornmeal slowly stirring all the while so it will not get lumpy. pour into a large bowl. add the molasses and butter; cool to lukewarm. add the yeast mixture and stir well. add the flour gradually to make a good dough that you can knead. knead 100 times. place in greased bowl and let rise till doubled, about 1 1\/2 hours. punch down and divide in half and place in two greased pans. let rise till almost double (about 1 hour). bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour hot water over cornmeal and stir well. let stand for 20 minutes. dissolve yeast in warm water and let stand for 5 minutes. add shortening, molasses and salt to cornmeal mixture. stir in dissolved yeast. stir in flour and beat thoroughly. spoon into 4 greased loaf pans, cover and let raise until doubled. preheat oven to 350. bake for 50 minutes. remove from pans and let cool on racks.","target":"bring the water up to a boil on the stove. stir corn meal very slowly into the water just before it boils. cook for five minutes; add butter, molasses and salt. cool. when lukewarm, add the softened yeast and enough flour to make a stiff dough. knead well and set in a warm place to rise until doubled in bulk. shape into loaves, place in greased loaf pans and let rise until doubled. preheat oven to 400f; bake for one hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pour hot water over cornmeal and stir well. let stand for 20 minutes. dissolve yeast in warm water and let stand for 5 minutes. add shortening, molasses and salt to cornmeal mixture. stir in dissolved yeast. stir in flour and beat thoroughly. spoon into 4 greased loaf pans, cover and let raise until doubled. preheat oven to 350. bake for 50 minutes. remove from pans and let cool on racks.","target":"stir cornmeal into just-boiling water. boil 5 minutes, stirring constantly. add butter, molasses, and salt. cool. when mixture is lukewarm, add softened yeast and enough flour to make a stiff dough. knead well and place dough in a warm place to double in size. shape risen dough into 2 loaves and place each loaf in a buttered loaf pan. allow dough to rise again. bake at 350 degrees f for about 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix the yeast, sugar, salt, and flour together. heat water and oil together until the heat from the bowl feels very very warm on your face when you hold it up. add to the dry ingredients and beat as much as possible. turn out onto a floured board and knead until smooth. place in a greased bowl and let rise until doubled. divide into four pieces; press each into a 16\" pizza round pan. add sauce and toppings. bake for 20 minutes at 425 degrees fahrenheit. add the cheese during the last 4 to 5 minutes only of baking. makes four 16\" pans.","target":"preheat oven to 450 degrees. combine the flour, baking powder and salt in a large bowl and mix thoroughly. pour in the beer and mix well. the dough will be sticky. spread a handful of flour on your work surface and dump the dough onto it. tiss the dough around to coat it with flour and prevent it from sticking. knead it 2 or 3 times to make it pliable. shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. for a deep dish pie do not divide. grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. brush crust with olive oil lightly and then add your sauce and toppings. bake for 12- 15 minutes or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve yeast in warm water, in bowl. stir in flour, oil and salt. beat well till well blended. cover and let rest for 20 min. grease two cookie sheets or two 12inch pizza pans. divide dough in half. pat onto cookie sheet or pan with floured fingers. prick dough a bit with fork, bake for about ten min, till just starts to brown. remove from oven and add your pizza sauce and toppings. then bake additional 15 to 20 min.","target":"preheat oven to 450 degrees. combine the flour, baking powder and salt in a large bowl and mix thoroughly. pour in the beer and mix well. the dough will be sticky. spread a handful of flour on your work surface and dump the dough onto it. tiss the dough around to coat it with flour and prevent it from sticking. knead it 2 or 3 times to make it pliable. shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. for a deep dish pie do not divide. grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. brush crust with olive oil lightly and then add your sauce and toppings. bake for 12- 15 minutes or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve yeast in cup of warm water. mix yeast mixture, flour, salt, sugar and oil together. let rise in mildy warm oven. heat to 170 degrees fahrenheit; turn off oven; place dough inside for 15 minutes or until doubled in size. after dough has risen, spread out on an oiled pizza sheet\/pan. bake at 425 degrees fahrenehit for 15 minutes.","target":"preheat oven to 450 degrees. combine the flour, baking powder and salt in a large bowl and mix thoroughly. pour in the beer and mix well. the dough will be sticky. spread a handful of flour on your work surface and dump the dough onto it. tiss the dough around to coat it with flour and prevent it from sticking. knead it 2 or 3 times to make it pliable. shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. for a deep dish pie do not divide. grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. brush crust with olive oil lightly and then add your sauce and toppings. bake for 12- 15 minutes or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix and knead by the method of your choice (i like to use the bread machine). let rise until doubled. roll\/spread it out into pizza pan. spread a thin coat of olive oil over the crust to keep it from rising too much while you add the sauce and other toppings. bake at 425 degrees for 15 minutes or until done.","target":"preheat oven to 450 degrees. combine the flour, baking powder and salt in a large bowl and mix thoroughly. pour in the beer and mix well. the dough will be sticky. spread a handful of flour on your work surface and dump the dough onto it. tiss the dough around to coat it with flour and prevent it from sticking. knead it 2 or 3 times to make it pliable. shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. for a deep dish pie do not divide. grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. brush crust with olive oil lightly and then add your sauce and toppings. bake for 12- 15 minutes or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl, stir water and sugar together until sugar is dissolved. add yeast on top of water. let sit for ten minutes. in a large bowl, add flour and salt and combine. add olive oil and yeast water mixture together. mix until dough-like. place in warm place. stretch out dough, add toppings. bake at 425°.","target":"preheat oven to 450 degrees. combine the flour, baking powder and salt in a large bowl and mix thoroughly. pour in the beer and mix well. the dough will be sticky. spread a handful of flour on your work surface and dump the dough onto it. tiss the dough around to coat it with flour and prevent it from sticking. knead it 2 or 3 times to make it pliable. shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. for a deep dish pie do not divide. grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. brush crust with olive oil lightly and then add your sauce and toppings. bake for 12- 15 minutes or until golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large soup pot, saute the chicken breasts in olive oil on both sides until done, about 7-10 minutes per side. do not clean the pot. shred the chicken into bite-sized pieces and return it to the pot. add all remaining ingredients and bring to a boil, reduce heat and simmer 5 hours, stirring often. soup will reduce by about one-third.","target":"spray large skillet with non stick cooking spray. cook chicken and garlic over medium heat until browned, stirring to break up meat. drain. add spices, stir well. in large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce. cook until hot and well combined, about 10 minutes. add chicken mixture. cover and cook on med heat until all the flavors are well blended. (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray a heavy-bottomed saucepan with cooking spray (pam). bring 2 cups water, onion, instant chicken bouillion, garlic, pepper and butter to a boil. add grits to the boiling mixture. reduce heat to low and cook, covered, 20 minutes, stirring occasionally until grits soften. add half and half and cheese; stir until cheese melts. serve hot.","target":"bring water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. remove grits from heat, and stir in the shredded cheese and remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 6-quart pot, brown beef with garlic in olive oil. add onion and saute for a couple of minutes. add beef broth. cover and simmer for 1\/2 hour or until beef can be cut with a spoon. add green beans. (if using fresh herbs, drop in the bunch of sprigs, looping excess string around the pot handle.) cover and continue to simmer until beans are tender, about 1\/2 hour. serve with a slotted spoon so most of the liquid remains in the pot.","target":"brown beef in large skillet over medium heat. sprinkle with mrs. dash or red pepper. push beef to the sides of the pan. put beans in the center of the pan. wait a few minutes, then mix ingredients together. reduce heat to low, then simmer five minutes. serve. we enjoy this with saltine crackers and a green salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all ingrediants together with the shrimp. put in zip lock bag or covered bowl. put in the fridge for 1\/2 hour to overnight. 1\/2 hour is just as good. put shrimp onto a sided cookie sheet. no need to drain. preheat oven to 500. bake 7-9 minutes. you can leave the shells on for guest to peel (too messy for me). another idea is to put individual portions of 4-6 on a skewer and then bake (take those shells off first). this is quick and no mess.","target":"cook spaghetti according to package directions. meanwhile, in a bowl, combine the cornstarch, water and broth until smooth; set aside. in a large skillet, sauté garlic and cayenne in oil until tender. stir broth mixture and add to the pan. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat; add shrimp, lemon juice and zest, and parsley. cook for 2-4 minutes or until heated through. drain spaghetti and place in a large bowl. toss with the sauce to coat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the butter (margarine) in a saucepan and add the onion and pimiento. cook until the onion is wilted. blend in the flour, salt and pepper. stir in the milk and chicken broth; stir until it comes to a boil and has thickened. stir in the chicken and parmesan cheese.","target":"mix together egg white and juice from lemon. pound chicken with a meat tenderizer. wash chicken and place in bowl with egg white\/lemon juice mixture. coat both sides of each chicken breast with bread crumbs. spray the bottom of a frying pan with diffused olive oil or cooking spray. sautee each breast on both sides until the chicken is no longer pink on the outside. cover the bottom of a 9x11 baking dish with some of the marinara sauce until you can no longer see the bottom of the dish. arrange the sauteed chicken in the pan. cover the chicken with the remaining sauce. combine the two types of chees and spread over the top. bake at 350 degrees farenheit for 45 minutes to 1 hour or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in soup pot, saute onion and celery in the butter for 2 minutes. stir in flour and salt, blend well. slowly add milk. bring to a boil; cook and stir for 2 minutes. reduce heat. add potatoes and seasonings. simmer for 15 minutes, stiring often, until potatoes are done.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked. make up the stock, to how much soup you require and add to veg. cook a little longer, making sure the veg is all cooked. zap it all with a hand blender and check seasonings. it shouldn't need salt as the stock will have salt. eat with crusty bread.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1 inch cubes. cook the potatoes in the 2 cups water until tender. drain, reserving 1 cup of the liquid. add more water if necessary to measure 1 cup. set potatoes aside. peel and chop onion. melt butter in saucepan over medium heat. add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown. add flour to saucepan and season with pepper flakes and pepper to taste. cook 3-4 minutes. gradually add potatoes, reserved liquid, milk and sugar to saucepan. add cheese and ham. simmer over low heat for 30 minutes, stirring frequently.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil 16 cups water with 2 teaspoon salt. cut potatoes in half and then into 1\/2 inch thick slices and cook in pot for 20 minutes add spinach and cook about 10 minutes (if spinach starts to lose its color, it is overcooked) in batches, puree soup in a food processor, leaving out 4-6 cups of the liquid process until smooth, adding butter as needed. put the puree back in the pot and add liquid until the soup reaches desired consistency.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coat a baking sheet with cooking spray. place the skins on it and then brush them on both sides with olive oil. bake at 350 degrees for about 20 minutes, or until they become crispy. sprinkle grated cheddar cheese and bacon pieces over the skins and bake a few minutes until the cheese is melted. serve with sour cream, adding chopped scallions if you like.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to hot. scrub potatoes well; brush with half of the oil. place potatoes on oven tray; bake, uncovered, in hot oven about 50 minutes or until tender. cool. cut each potato into six wedges; carefully remove flesh, leaving skins intact. place potato skins, skin-side down, on wire rack over oven tray; brush with remaining oil. roast, uncovered, in hot oven about 20 minutes or until crisp; serve with sour cream.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil the potatoes with the skins on. peel the potatoes; when cool and cut in cubes. add the chopped celery, onions and radishes. add the chopped eggs, some salt and pepper. now mix together all the dressing ingredients and pour over the potatoes and mix well. serve well chilled.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the bacon in a heavy soup pot until they start to brown. add the onion and celery, cook until soft. sprinkle in the flour and cook for three minutes, add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until the potatoes are soft (30-40 minutes). in a separate bowl ladle in 2 cups of the soup broth. whisk sour cream into broth until blended. whisk mixture back in to the soup. heat 3 minutes longer, adjust seasonings with salt and pepper to taste, enjoy!","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: start by frying the bacon in a 2 gallon stockpot over medium heat. when the bacon is about half cooked, add in the onions, parsley, garlic and celery. cook until the onions and celery are softened. add 4 quarts of water to the stockpot. bring to a boil, then add potatoes. cook for 40 minutes, covered. stir occasionally. after 40 minutes, spoon about 1\/2 of the potatoes with liquid into a blender. puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half. cook for an additional 20 minutes, covered. stir frequently. serve garnished with grated cheddar cheese and serve with warm french bread. season to taste.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: simmer broth, potatoes and onion until vegetables are tender. stir in parsley flakes. in small bowl, blend flour with a few tbsp of the milk. add to the potato mixture. stir in remaining milk, cooking until soup thickens. add the cheese, stirring until it melts. season with paprika, pepper and salt to taste.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes (do not peel) in 1\/4 and simmer in water in large pot till tender, then drain and set aside. in the same pot, melt 1 tbl. butter, add onions and saute' till soft. mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more tbls. of the flour if desired) mixture will not be very thick. mashed the potatoes until smooth, leaving some chunks. add to broth with chopped chicken. stir till well mixed and simmer 20 minutes. add sour cream, 1\/2 and 1\/2 and seasonings. simmer till heated. before serving stir in grated cheese.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon and garlic in pan til bacon is crisp. add potato stock and water bring to boil. reduce heat simmer covered til potato is just tender. add sour cream stir til heated through. remove from heat stir in parsley. if you want your soup a bit thicker i quickly use a hand held blender and pulse it a couple of times but dont completely blend it or it will be too thick still leave some potato chunks. tastes even better the next day. you can also use 1kg of bintje or pink fir apple potatoes.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blanch the green beans or cook to desired doneness. in a large sauce pan, break up and brown the sausage. remove from the pan. in pan drippings, saute the onion and celery until tender, then add the flour and cook further for a minute or two. add the stock and water, deglazing the pan, and heat to the boil. add the potatoes and simmer, covered until tender, about 25 minute puree 2 cups of the mixture, return to the pan, add the sausage, beans and milk and heat through.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large pot, cook bacon crisply, crumble and set aside. drain off all but 1\/4 cup of the bacon grease. in remaining grease, saute the celery and onion until onion turns clear, then add garlic and cook another minute. add cubed potatoes and toss to coat. add broth. make sure that broth completely covers potatoes, so you may need to add more than 4 cups. cover and simmer till potatoes are just tender, do not over cook. in separate pan, melt butter. whisk in flour, cook 1 to 2 minutes, then add heavy cream, tarragon, parsley and salt and pepper to taste. bring to boil, stir until thick - then add to soup. add crumbled bacon to pot just before serving, or sprinkle over each individual bowl.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender. cover and let rest 5 minutes. mash potatoes with a fork into large pieces. this does help thicken the soup. add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature. garnish with cheese and bacon or chives.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 2 cups water to a boil in a pot; add potatoes and cook until tender. drain potatoes reserving cooking liquid. measure cooking liquid adding more water if necessary to make 1 cup and set aside. melt butter in pot; sauté onion until tender, but not browned. add flour to pot, season with salt and pepper and whisk until blended. slowly add milk and whisk until smooth.gradually add reserved 1 cup water, potatoes, sugar,cheese and ham. simmer over low heat for 30 minutes stirring frequently. add parsley and garnish with green onions.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, wash and cube potatoes. add chopped onions and savoury. add just enough water to almost cover the potatoes. salt to taste. boil until potatoes are tender. remove from heat. let cool a few minutes. add cream and buttermilk. return to medium low heat. slightly thicken soup with flour and water mixture.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel, wash and cube potatoes. add chopped onions and savoury. add just enough water to almost cover the potatoes. salt to taste. boil until potatoes are tender. remove from heat. let cool a few minutes. add cream and buttermilk. return to medium low heat. slightly thicken soup with flour and water mixture.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the tomatoes and garlic in a blender and make a fine puree. heat the olive oil in a saucepan, throw in the cumin powder and the puree. bring to a boil. add the seasonings. dissolve the cornflour in 1\/2 cup water. add to the pan and simmer for 2-3 minutes. take it off the heat. serve into a bowl and garnish with freshly torn basil leaves. keep a crusty bread on the side for dipping inches.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in a 5 quart pan. add leeks or onions and cook slowly for 5 minutes without browning. blend in flour and cook for 2 minutes. gradually add water, stirring to prevent lumps. add potatoes, bring to a boil and simmer partially covered 45 minutes. you can prepare ahead to this point if you like. before serving, bring soup to a simmer and stir in cream, parsley and 3 tablespoons more butter.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large kettle cook potatoes, carrots, and celery in water until tender, about 20 minute. drain, reserving liquid and setting vegetables aside. in the same kettle, sauté onion in butter until soft. stir in flour, salt, pepper, and cumin; gradually add milk, stirring constantly until thickened. gently stir in cooked vegetables. add 1 cup or more of reserved cooking liquid until soup is desired consistency.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop bacon and fry in a very large pot until crisp. remove from pan, reserve 1\/2 of drippings. add celery and onion to drippings and saute until soft but not brown, approximately ten minutes. stir in flour. add stock and simmer for five minutes or until thickened. add potatoes. mix cream, milk, and sour cream. add this to soup. heat through. garnish with cheese, green onion, and bacon.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the butter in a large saucepan and add the onion, leek, celery and garlic. cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are softened but not browned. add the potato and stock and bring to the boil. reduce the heat and leave to simmer, covered, for 20 minutes. allow to cool a little before pureeing in a blender or food processor. return to the clean saucepan. bring the soup gently back to the boil and stir in the cream. season with salt and white pepper and reheat without boiling. serve hot (this is french style) or well chilled, (this is vichyssoise style) garnish with chives.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and chop potatoes into cubes. mix potatoes with tumeric, salt, sugar and coriander leaves. heat oil and fry cumin and mustard seeds until they pop, add green chillies and potatoes and cook on a low heat till well blended and potatoes are heated through.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: fry bacon in heavy large saucepan over medium-high heat until crisp. remove with slotted spoon; drain on paper towels. crumble bacon and set aside. pour off drippings. melt butter in same pan over medium heat. add vegetables and cook until slightly softened,stirring occasionally, about 15 minutes. add bacon, water, salt and pepper. cover and simmer until vegetables are tender, about 20 minutes. add milk and heat through. stir in disolved cornstarch and cook until thickened, about 5 minutes. serve hot.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil the potatoes and garlic in enough water to cover them until the potatoes are almost done. add the broccoli, butter, onion, and salt and pepper and boil until potatoes and broccoli are soft. slowly add the cheese until it is all melted. add the milk and return to heat just until boiling; remove from heat. ladle into bowls and serve with crumbled bacon and a little shredded cheese on top. for vegetarian just leave off the bacon.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in a large saucepan, add leeks, potatoes and onion, stir well to coat with the butter. cover tightly with a piece of grease proof paper and cook on a low heat stirring frequently for about 15 mins until softening but not colouring. add stock and milk and season with salt and pepper. bring to the boil and simmer gently for about twenty mins until vegetables are tender. transfer soup to a food processor or blender and blend until smooth. serve and enjoy!","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut potatoes into two halves horizontally scoop out the insides with a spoon apply oil on the potato skin using ur fingertips and bake at 200* c for 10-15 mins or until brown. remove from oven spread a little mustard on the inside and fill up with cheddar cheese sprinkle some oregano on top bake for another 5 min or until cheese melts.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pressure cook all the above items except salt and pepper. cool and blend it to a fine paste using little water. pour it through a sieve and boil. add water if required to get soup consistency. when the soup begins to boil add the salt and pepper as required. serve hot with butter and soup sticks.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes whole with bay leaves until tender. make sauce while potatoes are cooking. pour potatoes in colander and let cool under cold water. when cool, shred potatoes with a cheese grater in a casserole dish sauce: mix can of soup, sour cream, salt, pepper, accent, cheese and onion in a bowl. mix potatoes and sauce together. if too thick, you can add melted margarine or milk. put in a casserole dish and bake uncovered at 350°f for 40-45 minutes.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. drain, reserving liquid and setting vegetables aside. in the same kettle, saute onion in butter until soft. stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. gently stir in cooked vegetables. add 1 cup or more of reserved cooking liquid until soup is dersired consistency.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cover potatoes in large sauce pan, and bring to boil. boil till tender. melt butter in second large pot. add onions, and cook gently till they become translucent. drain most liquid from potatoes.add potatoes to pot with onions. add soup and milk. add more or less milk, depending on your desired consistency. season with salt and pepper to taste. bring soup to a gentle boil and add cheese. stir cheese till melted.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut up the bacon and fry in butter. peel and cut potatoes, and clean and cut up leeks. add to the saucepan and fry for 5 minutes. stir in stock, add salt and pepper to taste. cover and simmer for 30 minutes until the vegetables are tender. add milk and reheat but do not boil. if desired, blend for a few seconds. serve with grated cheese and parsley.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first five ingredients in a saucepan. cover and cook 20 minutes or until potatoes are tender (do not drain). mash vegetables. stir in salt, milk, butter and parsley. heat and simmer. then add the oysters with their liquor and cook briefly until the oysters curl. serve at once.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place potatoes in a large pot and cover with water. bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. drain and cool potatoes in the refrigerator for approximately 20 minutes. in a large bowl, combine the lemon zest, lemon juice, and mustard. season, to taste, with salt and pepper. slowly whisk in the olive oil. add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. season, to taste, with salt and pepper. remove potatoes from refrigerator cut into eighths or bite-size pieces. add potatoes to bowl and toss to combine. adjust seasonings, if necessary.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add olive oil to a soup pot and add onion and garlic. saute till transparent. add tomatoes and water and bring to a simmer. add basil and salt and pepper to taste. simmer at least 20 minutes. to serve, ladle into bowls and garnish with a cream swirl and a sprig of parsley.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1 inch cubes. bring water to a boil in large saucepan. add potatoes and cook until tender. drain, reserving liquid. set aside potatoes. measure 1 cup cooking liquid, adding water if necessary; set aside. peel and finely chop onion. melt butter in saucepan over medium heat. add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. add flour to saucepan; season with pepper flakes and black pepper to taste. cook 3-4 minutes gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. add cheese and ham. simmer over low heat 30 mins, stirring frequently. enjoy! =).","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel potatoes and cut into 1-inch cubes. bring water to a boil in large saucepan. add potatoes and cook until tender. drain, reserving liquid. set aside potatoes. measure 1 cup cooking liquid, adding water, if necessary. set aside. peel and finely chop onion. melt butter in saucepan over medium heat. add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. add flour to saucepan; season with pepper flakes and black pepper to taste. cook 3 to 4 minutes. gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. add cheese and ham. simmer over low heat 30 minutes, stirring frequently. stor leftovers, covered, in refrigerator.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: first peel and cube the potatoes and boil them till tender, drain and then mash half of them in a separate bowl. in a 3 to 4 qt pot saute celery, carrots, and onion in the butter till tender or to your liking. then stir in flour slowly until smooth, (you may need to add more butter). then slowly add the milk and cook till it has thickened. add bullion, parsley, then salt and pepper to taste. simmer mixture about 20 minutes then add all the potatoes and simmer another 20 minutes.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute veggies and garlic in butter for about 15 minutes. add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes. mash the veggies or process briefly in a food processor. do not make it into a homogenous mix. you should still be able to discern separate ingredients and colors. add the chicken stock and optional meat. heat and season with worcestershie and paprika before serving.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large saucepan, combine the potatoes, 2 cups milk and 1 t salt. cover and bring to a boil over medium-high heat. lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes. add the remaining 1 cup milk, then puree the soup. season with salt and pepper. microwave the bacon at high power until crisp, 3-4 minutes; crumble. divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place peeled potatoes and diced onions with seasonings in med-large pot and pour in chicken stock (or water), it should just barely cover the potatoes, if a few are above the chicken stock that is okay. turn on med-high and bring to a boil and cook till potatoes begin to fall apart. remove from heat and mash with a potato masher for a rough mash, (use an electric hand mixer or hand held mixer to mix to a smooth mash, if desired). add milk and butter and place back on med heat to heat through and melt the butter (or margarine). if a thinner soup is desired, add additional broth or water.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in a large dutch oven over medium heat until crispy. use a slotted spoon to transfer bacon to a paper towel lined plate. cook onions in bacon fat until golde, about 5 minutes. add garlic and cook about 30 seconds more. stir in flour and cook until it begins to brown, about 1 minutes. stir in broth, water, and potatoes. simmer until potatoes break down and soup has thickened, about 45 minutes. beat egg yolks and sour cream together. whisk 1 c of hot soup into egg mixture, then stir egg mixture back into soup pot. add herbs and stir constantly over medium low heat until thick and creamy, about 5 minutes. do not allow soup to come back to a simmer, or eggs and the sour cream will curdle. stir in bacon and serve.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet cook bacon and onion. drain and set aside. in a soup pot or dutch oven cook potatoes and carrot in water for 20 minutes or until potatoes are tender (do not drain). stir in remaining ingredients and the bacon mixture. cook 10 minutes or until heated through.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: start by boiling potatoes until fork tender. when potatoes are done, strain out the water and add butter. when butter is melted, add flour. stir gently to make a paste between butter and flour. the paste will coat the potatoes. add milk. gently stir. allow the pot to boil. when it reaches boil, turn down to simmer. simmer on low till soup thickens. salt and pepper to taste.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven or soup pot, cook potatoes, celery and onions in the chicken broth until the potatoes are tender (30 - 40 minutes). remove from stove and using a potato masher, mash the potatoes leaving some larger pieces. add the stick of butter and quart of half and half and return to heat. once butter has melted and half and half is warm (10 - 15 minutes on low), taste and season with salt and pepper as needed. i like the soup thicker so this is where i add the instant mashed potatoes. i add until the soup is the consistency i want -- probably between 1\/2 cup to 1 cup. josie served this with saltine crackers but we like beer bread with it as well.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot cook the bacon until semi crispy. remove only the bacon and set aside to cool so you can crumble it later. add the onion and celery to the bacon drippings and cook for just a few minutes. add the potatoes; add the water; bring to boil. reduce heat to medium; cook for 10 to 25 minutes. stir in the pepper, milk and leftover mashed potatoes until well blended. continue to simmer until the potatoes are desired consistency. serve warm with a sprinkling of dill.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place bacon in a large, deep skillet. cook over medium heat until browned. drain, crumble, and set aside. in a stock pot or dutch oven, melt the margarine over medium heat. whisk in flour until smooth. gradually stir in milk, whisking constantly until thickened. stir in potatoes and onions. bring to a boil, stirring frequently. reduce heat, and simmer 10 minutes. mix in bacon, cheese, sour cream, salt, and pepper. continue cooking, stirring frequently, until cheese is melted.","target":"in a large saucepan, cover potatoes with water and cook. in large frying pan cook bacon until crisp. saute onion in bacon drippings (if i have fresh garlic i will add a chopped clove with the onion). drain off any excess drippings. add milk, oxo cubes, salt and pepper, flour. mix well and cook stirring until thickened. add to potatoes and water and stir well. simmer 5- 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain. heat oil on medium heat in a nonstick skillet. add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often. let cool. stir in drained tomatoes. stir in lime juice, salt and pepper. spoon into tightly sealed plastic containers and freeze for up to 4 months.","target":"peel,core, seed and coarsely chop tomatoes. you should have 10 cups. peel and finely chop onions. heat oil in a large pot over medium heat. when hot, add onions and garlic. cook, stirring often, until onions are soft. meanwhile, seed and finely chop jalapenos. seed and coarsely chop sweet peppers. when onions are soft, stir in tomato paste. add tomatoes, peppers, vinegar, paprika, sugar and salt. for extra heat stir in cayenne. bring to boil and lower heat until it gently boils. cook uncovered stirring occasionally until thickened, about 30 minutes. store covered in refrigerator for 1 week or freeze. flavor improves in the refrigerator or freezer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coarsely grind all vegetables (or chopped if you prefer). mix vegetables and salt. cover and let stand 12 to 18 hours. drain vegetables and rinse. mix vegetables and remaining ingredients. heat to boiling; reduce heat. simmer, uncovered, 3 minutes. pack simmering mixture in hot jars, leaving 1\/8\" headspace; seal. process 10 minutes in a boiling water bath improves with keeping for several months.","target":"mix together: sugar, flour, salt, nutmeg or cinnamon. mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind place mixture in unbaked crust. dot with butter, cover with top crust, bake, 35-45 minutes, in a 425° oven, until nicely browned. cool on wire rack-- serve slightly warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender. drain and transfer to a bowl of ice water to set the color. drain and pat dry. transfer to a plastic storage bag and chill. (beans may be prepared 1 day in advance.) in a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden. add the green beans and salt and pepper and cook until heated through. add the dill, lemon peel, and lemon juice. toss to coat, and transfer to a serving dish.","target":"boil green beans for 4-5 minutes until just tender but still crisp. heat a non-stick fry pan over medium heat and add oil. add the shallot and saute for a minute. drain the green beans and add to the shallots. saute, stirring until the shallots are soft and the green beans are tender. add the garlic and saute for 30 seconds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line an 8 x 8 inch pan with aluminum foil, set aside. in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for 5 minutes, stirring constantly. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in nuts and vanilla. pour into prepared pan. chill in refrigerator for 2 hours, or until firm. cut into squares.","target":"preheat oven to 180c. lightly grease an 8-cup capacity ovenproof bowl or pudding bowl. sift flour and 2 tablespoons cocoa into prepared bowl. stir in 1\/2 cup sugar. add milk. stir until well combined. combine remaining 1\/2 cup sugar and 1 tablespoon cocoa in a small bowl. sprinkle over surface of pudding. gently pour boiling water over the back of a large metal spoon to cover surface of pudding. dot with butter. bake for 35 to 45 minutes or until a skewer inserted into the centre comes out clean. dust with icing sugar and serve with double cream or ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine sugar, 1 cup of the cream, syrup and butter in a large kettle. boil for 20 minutes. add remaining 1 cup of cream gradually (do not allow to stop boiling). cook to 244° on a candy thermometer or until firm ball forms when small amount is dropped in cold water. add vanilla. pour into greased 9x13-inch pan. cool, cut and wrap.","target":"mix flour with sugar. add the remaining ingredients except for the butter. cook until almost the soft ball stage. (when dropping a little bit into a cup of cold water, it should not disperse - it should stay together, but it still doesn't form a ball). add 1 tablespoon butter after removing from cooking. leave mixture in the pan and cool in a sink of cold water (approximately 15 minutes). use electric mixer and beat until it loses it's glossiness. hurry and frost cake!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 375*f. grease and flour muffin tins, or use paper liners. in large mixing bowl, mix together all ingredients except nuts, blend until just combined. do not over mix. stir in nuts. fill prepared muffin tins three fourths full. bake for 18 to20 minutes, or until muffins test done. cool in pan or on a wire rack. enjoy!","target":"preheat the oven to 350 degrees. mix together the eggs, pumpkin, sugar, applesauce, and water. in a separate bowl mix together the flours, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger. stir the dry ingredients into the wet just until mixed. spoon into greased or paper-lined muffin pan. bake for 25-30 minutes or until a toothpick inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f degrees. place 3 cups fresh peaches into pie pastry. in a medium bowl, mix 1 cup sugar, 1\/3 cup flour, and salt. add eggs and sour cream. blend well. spoon mixture over peaches. in a separate bowl, combine 1\/2 cup sugar, 1\/2 cup flour, and 1\/4 cup butter until mixture resembles coarse meal. a pastry blender works well, but two forks or two knives will also work. sprinkle meal mixture evenly over pie. bake 60 minutes or until golden. garnish with fresh peach slices, if desired. refrigerate leftovers.","target":"toss peaches with bourbon in shallow ovenproof 1-1\/2-quart casserole or 11×7-inch glass baking dish. press down into even layer. combine sour cream, cinnamon and nutmeg in small bowl; mix well. spoon mixture evenly over peaches. (may be covered and refrigerated up to 2 hours before cooking time). preheat broiler. sprinkle brown sugar evenly over sour cream mixture to cover. broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (watch closely after 3 minutes so that sugar does not burn). spoon immediately over angel food cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350f degrees. place 3 cups fresh peaches into pie pastry. in a medium bowl, mix 1 cup sugar, 1\/3 cup flour, and salt. add eggs and sour cream. blend well. spoon mixture over peaches. in a separate bowl, combine 1\/2 cup sugar, 1\/2 cup flour, and 1\/4 cup butter until mixture resembles coarse meal. a pastry blender works well, but two forks or two knives will also work. sprinkle meal mixture evenly over pie. bake 60 minutes or until golden. garnish with fresh peach slices, if desired. refrigerate leftovers.","target":"arrange peaches in pastry shell. combine granulated sugar, flour, cinnamon, salt and sour cream; beat until smooth and pour over peaches. bake in 425 f oven for 15 minutes; reduce heat to 350f and bake for about 35 minutes longer or until crust is well browned, fruit is tender and the filling has set. sprinkle brown sugar over top and slip under the broiler until melted. cool to slightly warm before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes, chill, and then grate. (i use the shredding tool on a food processor.) put aside. combine cheese, milk, butter in a saucepan until melted. stir in onion, sour cream and salt and pepper. fold into potatoes and dot with butter and paprika. bake at 350 degrees for 45 minutes.","target":"mix sour cream, cottage cheese, about 1\/2 the cheddar, garlic, salt, pepper and basil in large mixing bowl. add potatoes and onions, mix well. pour mixture in a 13 by 9 pan that you sprayed with pam. pat down with the back of your spatula. sprinkle remaining cheese over top. in a baggie, crush corn flakes and then add some salt, pepper and garlic powder and toss around a bit. sprinkle corn flake mixture over top of cheese. bake 375 for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease a deep round or oval 2-quart casserole and set aside. in a large mixing bowl, sprinkle the yeast over the milk and let dissolve. add the shortening, egg, salt, pepper, and 1 cup of the flour and beat till smooth, about 2 minutes stir in the remaining 2 cups flour, the potatoes, and cheddar till well blended, scrape the dough in the prepared casserole, cover with plastic wrap, and let rise in a warm area till doubled in bulk, about 40 minutes. preheat the oven to 375°f. sprinkle the parmesan evenly, over the top of the dough and bake till golden brown, about 45 minutes. transfer the bread to a wire rack to cool, then cut into slices.","target":"mix sour cream, cottage cheese, about 1\/2 the cheddar, garlic, salt, pepper and basil in large mixing bowl. add potatoes and onions, mix well. pour mixture in a 13 by 9 pan that you sprayed with pam. pat down with the back of your spatula. sprinkle remaining cheese over top. in a baggie, crush corn flakes and then add some salt, pepper and garlic powder and toss around a bit. sprinkle corn flake mixture over top of cheese. bake 375 for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together all ingredients except onions. mix together well and put into a casserole dish. cook on 350 until top is brown and bubbly. now put the onions on top and some more cheddar cheese if desired and cook only a few moments longer. the onions will burn if they are in too long.","target":"mix sour cream, cottage cheese, about 1\/2 the cheddar, garlic, salt, pepper and basil in large mixing bowl. add potatoes and onions, mix well. pour mixture in a 13 by 9 pan that you sprayed with pam. pat down with the back of your spatula. sprinkle remaining cheese over top. in a baggie, crush corn flakes and then add some salt, pepper and garlic powder and toss around a bit. sprinkle corn flake mixture over top of cheese. bake 375 for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. season potatoes to taste. spray a casserole dish with non-stick cooking spray. in a bowl, combine milk, soup and sour cream. combine potatoes with milk and soup mixture. add 1 cup cheddar cheese. spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. this will help to prevent sticking while the dish cooks. top with remaining cheese. bake for about 30-45 minutes or until cheese starts to brown.","target":"mix sour cream, cottage cheese, about 1\/2 the cheddar, garlic, salt, pepper and basil in large mixing bowl. add potatoes and onions, mix well. pour mixture in a 13 by 9 pan that you sprayed with pam. pat down with the back of your spatula. sprinkle remaining cheese over top. in a baggie, crush corn flakes and then add some salt, pepper and garlic powder and toss around a bit. sprinkle corn flake mixture over top of cheese. bake 375 for about an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1\/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.","target":"saute onions and carrots in butter,untill onions are translusent. add broth. bring to a boil. add rice and stir. reduce heat to a low simmer and cover. cook 30 minutes or until carrots are soft. cool slightly. puree entire mixture. return to pot and simmer till warm. serve with fresh ground black pepper and oyster crackers. if desired add a little milk,sour cream or plain yogurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1\/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.","target":"saute onion and garlic and celery in 2 teaspoons olive oil in large soup pot. add carrots or potatoes, vegetable broth, and curry powder and bring to boil. simmer until carrots are tender, about 20 minutes. remove from heat, cool slightly, and puree. add lemon juice or cider and salt and pepper to taste and stir well. serve with yogurt or cilanto leaves as garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1\/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.","target":"saute in a large pot, the onion with the butter until translucent. add the broth and carrots and bring to a boil. add all the spices and continue to boil until the carrots are cooked through. in a food processor or blender, puree the soup until the texture is smooth. you will need to do this in batches so that it doesn't over flow. return to the pot and stir, adjusting the salt and pepper if needed. mix in the cream for a creamy and indulgent version. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1\/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.","target":"combine all ingredients, except lemon juice, salt, pepper and yogurt in slow cooker. cover and cook on high 3-4 hours. process soup in food processor or blender until smooth. season to taste with lemon juice, salt and pepper. serve soup warm or chilled and garnished with a dollop of yogurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1\/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.","target":"heat oil in a dutch oven set over medium-high heat. add carrots and onion; sauté for 10 minutes or until browned. stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly. add the chicken broth and 2 cups water; bring to a boil. reduce heat; simmer for 20 minutes or until carrots are tender. carefully transfer hot soup to blender and purée in batches. reheat. season to taste with salt and pepper. garnish with yogurt and chives. serve with pretzel twists."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.","target":"heat oil in large saucepan on medium heat. add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally. add allspice; cook and stir 1 minute add chicken broth. bring to boil; cover. reduce heat to low; simmer 15 minute or until squash is tender. add, in batches, to food processor container; cover. blend until smooth. return to saucepan; cook until heated through, stirring occasionally. ladle soup into 8 bowls. add 1 tablespoons sour cream to each serving; swirl slightly. serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.","target":"in a large pot, melt butter and saute onions for about 3 minutes. add curry and chili powders and cook another 2 minutes stiring constantly. add 2 cups chicken broth to pot and bring to a boil. add squash and apples to mixture and season with salt and pepper. simmer for 45 minutes, stirring occasionally until vegetables are soft. let cool for a couple of minutes then puree in a blender. return puree to pot and stir in condensed milk. heat through and serve, garnished with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.","target":"peel, de-seed and chop the squash into half inch chucks. peel and roughly chop the onion. peel and roughly chop the carrot. put all the ingredients (except the cream) in a large saucepan. bring to the boil, then simmer until the squash and carrots are soft. liquidise. add cream to taste. serve! it really is that easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut squash in halves. clean and roast at 450 degrees until very tender, about 1 hour. scoop out flesh with spoon and set aside. in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. add leek and squash and cook 5 minutes. add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. blend last batch with 1 tablespoon butter and cream. return to remaining soup, stirring, and heat through. adjust seasoning and thickness.","target":"in a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned. add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes. puree veggies and cooking broth with stick blender (or remove to blender to puree and return to cooking pot). add remaining stock to make soup the desired consistency. season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"first, trim 4 peppers, discard the seeds, and cut them into flat pieces. broil the pepper, skin side up, until the skin blisters. now, cool the pieces in a plastic bag. remove the skin and chop. (you can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) sauté 1\/2 cup diced sweet onion in a little olive oil. add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth. cook for 5 minutes. whiz half the mixture in a blender, then return it to the original pan. or use a stick blender and whirl the whole pot around to your desired consistency. i like smooth. season with a dash of salt and pepper, and a little balsamic vinegar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"place the couscous in a large bowl. bring 2 cups of lightly salted water to a boil. pour the water over couscous and cover with plastic wrap. let sit for 10 min. uncover and fluff with a fork. meanwhile heat the oil in a skillet over medium heat. add the onion and zucchini and cook until lightly browned.(about 5 min) add the zucchini and onion, along with the remaining ingredients to the couscous and mix well. season with aditional salt and freshly ground pepper if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"heat oil in a medium nonstick skillet over medium heat. add onion and garlic. cook until tender, about 5 minutes. if too dry, add water, 2 tablespoons at a time. stir in peppers and thyme. cook 5 minutes. add broth and wine. simmer, uncovered, 10 minutes. add sauce in batches to a food processor or blender. stir in half and half and salt; whirl to a puree. meanwhile, cook pasta in a large pot of lightly salted boiling water until firm, but tender. drain well. place pasta in a large serving bowl. toss with sauce. stir in basil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"in a soup pot over medium heat, warm oil. add onion and saute'. add garlic and cook 30 seconds longer. add potato, salt, thyme, red pepper flakes, and stock\/broth. bring to a boil, reduce heat, cover, and simmer 15 minutes. add roasted red peppers and cook 5-10 minutes until flavors are blended. puree w\/ blender stick or in batches (food processor or blender). return to pot and add buttermilk (milk or half and half). gently heat to serving temperature. ladle into bowls, top with sour cream and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"to roast red peppers: cut peppers in quarters, cutting off the top and bottom, scoop out flesh inside and place skin-side up in broiler. broil until skin on peppers are completely blackened. let cool and peel off skin. in skillet, saute butter, onion, green pepper until both are soft. add garlic and saute 2 min more. process roasted red peppers until smooth. add 2 cans diced tomatoes until combined but still slightly chunky. add this to skillet. add beef broth and tomato sauce. simmer 10 minutes. add ditalini to soup, let simmer 8-10 minutes more or until tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.","target":"1. heat wine in large heavy soup pot over medium heat. add onion, red peppers, and celery. cook and stir for 3 minutes. stir in garlic. cook 2 more minutes, adding more wine if necessary. 2. add tomatoes, tomato paste, and broth, cover and bring to a boil. reduce heat and simmer for 25 minutes. 3. puree soup in a food processor. return to pan, add seasonings, and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside. rub fish with vegetable oil and season with salt and pepper. grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque. spoon some tomato sauce on 4 plates. put fish on sauce.","target":"heat the oil in a nonstick skillet. sprinkle both sides of the chicken with the rosemary and salt and add to the skillet. saute the chicken until browned and cooked through and remove to platter. then add the shallot and garlic to the same skillet. cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits. cook till almost evaporated. stir in tomatoes and chicken broth, bring to a boil. reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes. stir in basil, spoon sauce over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash, stem, and cut strawberries in half. add sugar; toss to mix well. chill. beat cream cheese and powdered sugar well. fold in whipped topping and cake cubes. spread cake into an ungreased 13x9 dish. cover and chill for at least 2 hours. cut cake into squares; top with strawberries.","target":"prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1\/2 into each pan). bake as directed on box, allow to cool. mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1\/2 over each cake). layer sliced strawberries over pudding layer (1\/2 on each cake). spread cool whip over top of strawberries (1 carton for each cake). refrigerate 1+ hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve jell-o in water. add pineapple and pie filling. pour into 9x13 inch glass dish and chill until set. stir together cream cheese and sour cream. add sugar and vanilla; blend well. spread cream cheese mixture over chilled jell-o. sprinkle with chopped nuts. chill.","target":"boil blueberries, water and sugar, covered. sift together flour, baking powder, salt and sugar. cut in butter and shortening. add milk to make soft dough. drop by tablespoons into the hot blueberry sauce. cover and cook 15 minutes without uncovering."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"preheat oven to 400 degrees. cut tortillas into 1\/2 inch strips and bake 7-8 minutes or until crisp. cook chicken until lightly browned in pan large enough to make soup. add onion, garlic, cilantro, chili powder and cumin. cook and stir for 2 minutes. stir in broth, tomatoes and chilies. bring to a boil. reduce heat and simmer 10 minutes. pour soup into bowls and sprinkle with cheese and tortilla strips. garnish with lime slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"open the cans of corn, chicken broth, black beans, and salsa. pour everything into a large saucepan or stock pot. add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes. place 1\/4 cup crushed tortilla chips per serving bowl, top with soup. garnish with sour cream, cheese, avocado, black olives, and\/or cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"heat large stock pot on medium-high heat. once pot is heated, add olive oil to generously coat bottom. sautee onion, garlic, hot peppers, bell pepper, celery and chili powder until veggies are soft but not mushy. add rice and stir for about a minute. add chicken broth, crushed tomatoes, chicken, black beans and corn. bring to a slow boil, stirring frequently. once it reaches boiling, reduce heat, cover and simmer, until rice cooks completely (about an hour,) stirring occasionally. serve with tortilla chips (i like to break them up in my soup) and a dollop of sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"put everything except the garnish items into the crock pot on high for approximately 5 hours, or low for approximately 9 hours. make sure all items are covered with liquid if they are not add a little more chicken stock. shred chicken using two forks after cooking time is up stir the chicken into the soup. spoon soup into bowls, add garnishes and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"combine tomatoes, broth, beans and corn in medium saucepan. stir together and bring to a boil. reduce and bring to a simmer, add chicken and heat through. turn off heat and stir in cilantro. top each bowl of soup with cheese and crushed tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"boil chicken in water for 20 minutes. cook chicken broth on medium heat. add onion, cilantro, and all spices. add milk, tomato juice, canned tomatoes, carrots, and celery. dice chicken when ready and add to soup, also add corn at this time. simmer for 30-45 minutes. *for extra spice add cayenne. cut flour tortillas into strips. fry in oil until they become light brown. take them out of fryer and salt (if desired). when soup is ready, ladle the soup into a bowl and add tortilla strips and cheese. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.","target":"throw all ingredients into a pot, heat, and serve! sour cream, salsa, green onion, and hot sauce are also great toppings. i was told canned chicken may be substituted for fresh chicken, although i have not tried it that way before. you may use chicken boullion cubes and water instead of chicken broth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the oil, basil, oregano and garlic in a large bowl. toss in the sliced vegetables. marinate for 5 minutes. place on a hot grill and cook until just soft. allow to cool slightly. arrange the romaine on large plates. divide the vegetables on the plates. top with your favorite vinaigrette.","target":"whisk dressing ingredients in a large bowl. stir in tomatoes and let stand at least 20 minutes to extract juices. meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler. spray vegetables with cooking spray. grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes. remove to a cutting board. cut peppers in 1\/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half). add to bowl along with pasta. toss to mix and coat. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f place the olive oil and seasoning salt in a large pyrex dish and heat in the oven for 5 minutes. select the types and amount of vegetables you wish to use, add or substituting those you prefer. add the vegetables to the hot oil, tossing to coat. bake for approximately 45 minutes. after 1\/2 hour, move the vegetables around in the oil. continue cooking until the vegetables are tender. combine the dressing ingredients and pour over cooked vegetables then refrigerate.","target":"whisk dressing ingredients in a large bowl. stir in tomatoes and let stand at least 20 minutes to extract juices. meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler. spray vegetables with cooking spray. grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes. remove to a cutting board. cut peppers in 1\/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half). add to bowl along with pasta. toss to mix and coat. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together the oil and eggs. slowly add the matzo meal. add the salt, sugar and baking powder. refrigerate for 1\/2 hour till firm. bring salted water to a rapid boil. with moistened hands, (gently) make balls (makes exactly 10). add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) cover. lower heat to a slow boil. cook for 45 minutes to 1 hour.","target":"coat a large nonstick skillet with cooking spray. heat the skillet over medium-high heat until very hot. meanwhile, moisten the matzah with cold water and then crumble into a bowl. add the egg whites and seasonings. spoon half the mixture into the hot skillet as one large\"pancake\" and brown. turn to brown the other side. (re-spray oil if necessary). repeat with remaining mixture and oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"cut potatoes into bite size piecees, and place in tin foil. drizzle on light olive oil then add salt, pepper, garlic (i like a garlic\/herb mixture), and paprika. wrap tin foil around mixture and seal. place on top rack of bar-b-que at about 400 deg. f and bake for twenty minutes, the turn for another twenty minutes. a great side dish for any meat, chickem wings, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"in a large resealable plastic bag, combine flour, parmesan cheese and paprika. cut potatoes into thin wedges or small bite size chunks. dip potato pieces in milk, then place in the bag of flour\/cheese mixture. toss the bag to coat. place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter. bake uncovered at 400 for 20 minutes. stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes. serve with sour cream dip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"place a few (small handful) of clean potato peel in the bottom of a two quart pot. add diced potatoes and cover with water. bring to boil on high, then reduce heat, cover and cook 10-15 min, or until tender. do not over cook! drain most of the water out leaving just a little in bottom. (about half cup) add remaining ingredients and mash with a potato masher, then with electric beaters, beat on high about 1 min adding additional buttermilk if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"preheat oven to 250°c. don't peel the potatoes but bring them to the boil in a pot of salted water. boil until tender. drain and transfer to a lightly greased baking tray. use a potato masher to squash each potato flat, until it is twice its orginal diameter. brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper. bake the potatoes for 20-25 minutes until crisp and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"heat oven to 200°c. peel the potatoes and finely slice crosswise. toss the potato slices in a bowl with the olive oil, sea salt and pepper. lightly oil a baking tray (or deep rimmed baking sheet) and scatter the potato loosely over the base. pour over the white wine and scatter with the thyme. bake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch. keep an eye on them during the last few minutes after the wine has evaporated, as they can over crisp. the slices in the corners might get scorched, but it's worth the sacrifice. use a fish slice or spautla to lift the potatoes out of the pan, and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"in a large pot, add potatoes and water and bring to a boil over medium high heat and cook until potatoes are tender (20-30 minutes). drain and toss with 2 tablespoons olive oil. in a large serving dish or bowl combine grated lemon rind and juice of one lemon and next 4 ingredients (garlic - parsley) plus the remaining oil (2 tablespoons). ***lemon mixture can be made one day ahead and refrigerated; remove from refrigator 30 minutes before tossing with potatoes.***. prepare barbecue. coat cooking grate with pam and place on grill on high heat (350-400 degrees f). grill potatoes, covered for 5 minutes, turning occasionally. remove potatoes from grill and toss with lemon mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"wash potatoes, peel, and quarter. to cook heat 1 inch of salted water to boiling, and add potatoes. cover and reduce heat to medium and cook potatoes until tender, 20 to 25 minutes. in small saucepan, heat the rest of the ingredients to boiling and keep warmed on low heat to wait for potatoes to cook. drain potatoes in colander and put into a serving dish. stir in lemon butter and mix throughly with potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"rinse potatoes with water. put potatoes into a big pot. fill the pot with water enough to cover the potatoes. bring to a boil. reduce heat and cover. cook for 20 minutes or until potatoes are fork tender. drain water from the potatoes when done. add margarine, salt and milk. mash potatoes with a potato masher or mix with a hand beater."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"wash potatoes and place in a saucepan. cover with water and cook until tender, about 30 minutes. drain and let cool to touch. peel potatoes and cut into slices. there should be about 6 cups. heat oil and 2 tablespoons butter in a large skillet over medium heat. add potatoes and season with salt and pepper to taste. cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. add remaining tablespoon of butter. add garlic and parsley. toss and stir. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"slice up potatoes (about 1\/4\" thick). cut onion into big chunks. spray butter spray on the aluminum foil. place potatoes, onion, and carrots on the aluminum foil. season with adobo seasoning, mccormick rotisserie chicken seasoning. cut 4 slices of butter and place on top. bring up 2 sides of aluminum foil and roll together and down. then roll up each end. should be airtight. place packet on grill at about 350 or med. for about 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"boil and slightly cool potatoes. heat oven to 425. drizzle a rimmed baking sheet with olive oil. smash each potato with your palm. arrange potatoes on the sheet, sprinkle salt and pepper. roast, turning half way through, until crisp and golden. about 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.","target":"preheat smoker to 225. rinse and dry potatoes. prick on all sides with a fork. combine butter, salt, and pepper in a bowl. rub onto potatoes. smoke for 1 to 2 hours, depending on how large the potatoes are. potatoes can be smoked alongside whatever meat you are smoking. potatoes are done when they can be pierced easily to the center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 375°f. grease and flour (2) 8 1\/2x4 1\/2x2 1\/2\" loaf pans; set aside. (optionally use 4 mini-loaf pans) in a small bowl, sift together flour, sugar, baking soda, cinnamon and salt. stir in nuts; set aside. in a large mixer bowl, beat eggs. blend in baby food carrots, shredded carrots and oil. stir in flour-nut mixture until well combined. pour into prepared pans. bake for 55-60 minutes. cool 10 minutes; remove from pans and finish cooling on a wire rack.","target":"combine flour, baking powder, baking soda, and brown sugar in large bowl. stir to mix well. add both 1\/4 cup and 1 tablespoons orange juice, egg whites, and almond extract, stir until moistened. fold in carrots, apricots, and walnuts (if you choose to use walnuts). evenly spread in greased loaf pan. bake at 350 f for about 45 minutes or until toothpick inserted in center comes out clean. during baking, bread might form some opening crevices, allow for some heat ventilation inside bread. cool completely. serve with a spread of peanut butter for some protein."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat your oven to 375 degrees. place the chops in an ungreased 11 3\/4 x 7 1\/2 x 1 3\/4 inch baking dish; sprinkle both sides with salt. mix reserved syrup and soy sauce; brush over pork chops. cover and bake 40 minutes. mix cranberry sauce and brown sugar. remove pork chops from the oven; turn. top each chop with peach half and 1 t. cranberry mixture. bake uncovered, basting once, until chops are tender, 15 to 20 minutes.","target":"preheat oven to 350°. whisk together: peach preserves, garlic, mustard, sou sauce, orange juice and crushed red pepper in a small bowl. sprinkle chops with salt and pepper. heat oil in a nonstick sauce pan over medium-high heat. saute the pork chops on both sides until lightly browned, about 4-5 minutes. transfer to a baking dish (spray w\/ non-stick oil spray). top each pork chop with the peach mixture. bake uncovered for 40-45 minutes until tender and meat no longer pink."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large, nonstick pan or wok over medium high heat. it should be hot enough that egg will sizzle when you add it. beat the eggs and salt together. slice the green onions into thin rounds. pour the eggs into the pan and stir constantly so that they are in small bits. cook 1-2 minutes, until the eggs are cooked through but moist. push the egg pieces to the side and add the rice to the pan. break it up with a spatula so that the grains separate. cook, stirring, for 2-3 minutes. add the water, soy sauce, and green onions. cook and stir for 2-3 more minutes.","target":"cook veggies in oil or spray in non-stick frying pan (or wok). add rice, and stir-fry a couple of minutes. add soy sauce or braggs seasoning to taste. push everything to the side of the pan, and, tilting pan, cook eggs separately, combining when mostly cooked. season with pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: thaw frozen peas. drain in colander. combine eggs and sesame oil in a small bowl and set aside. heat a wok over high heat until hot. add the oil and when it is hot and slightly smoking, turn the heat to medium and add the eggs. stir fry the eggs for 2 minutes, then add the cooked rice and stir fry for 3 minutes, mixing well. then add the peas, salt and pepper. stir fry 5 minutes over high heat. add spring onions and bean sprouts and stir fry for 2 minutes. turn onto a platter and serve at once. note: do not add any soy sauce to this!","target":"cook veggies in oil or spray in non-stick frying pan (or wok). add rice, and stir-fry a couple of minutes. add soy sauce or braggs seasoning to taste. push everything to the side of the pan, and, tilting pan, cook eggs separately, combining when mostly cooked. season with pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place lettuce leaves on 4 salad plates. top with wedges of avocado. sprinkle with diced mango. in small bowl, combine cumin, chili powder and garlic powder. mix with fork until blended. using fingers pinch spices lightly over avocado and mango to taste. serve.","target":"i find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit. you can tell what way the pit grows by its shape. score the mango halves lengthways, then crossways, into 3\/4 inch cubes, going through to the skin, but not through it. turn the mango halves inside out and slice off the cubes. toss with remaining ingredients. goes well with any thai or indonesian dish. like indonesian ginger chicken! (recipe posted)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash the spinach as many times as it takes to get all the yuckiness out of it. rip it into good salad-sized pieces, and put into the serving bowl. proceed to chop the mango, avocados, and onion. put them on the spinach, then top it off with blueberries. set out the salad with everyone's favorite dressing, then serve and let your eyes and your mouths feast!","target":"i find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit. you can tell what way the pit grows by its shape. score the mango halves lengthways, then crossways, into 3\/4 inch cubes, going through to the skin, but not through it. turn the mango halves inside out and slice off the cubes. toss with remaining ingredients. goes well with any thai or indonesian dish. like indonesian ginger chicken! (recipe posted)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta per directions on box, just before finished, pour frozen veggies on top and cover for a couple of minutes then drain. drain tuna and put in large bowl, add pasta and veggies, add other ingredients and toss. good hot or put in fridge and serve cold.","target":"cook pasta according to packet directions, allow to cool. grill, barbecue or poach the chicken breast until cooked through (approx 15 mins), allow to cool, then cut into bite-size pieces. whisk all dressing ingredients together. put cooled pasta in a bowl and add 3 tblsp of the dressing and mix thoroughly. add the rest of the salad ingredients and mix well. add the rest of the dressing and mix well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour with salt, pepper and thyme. coat chicken; brown chicken in oil. put rice in ungreased 13x9 baking pan. sprinkle with onion and garlic; top with mushrooms. dissolve boullion in boiling water; pour over all. place chicken thighs on top. cover and bake at 350* for 1 hour, or until chicken is done. sprinkle with parsley.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all spices together in small bowl. using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin and meat. gently rub the outer skin of the chicken where the spices were placed. refrigerate the chicken for 1 hour. roast in oven at 350 degrees until internal temp is 160 degrees. if available, rotisserie chicken for 1 1\/4 hours. serve with corn on the cob and mashed potatoes.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, place water, add salt and stir. add chicken and bring to a boil. reduce heat and skim off fat. add carrots, celery, onion, and garlic. cover and cook about 30 minutes or until vegetables are tender. remove the chicken, dice meat and return to the pot. add rice and cook until tender, approx 15 minutes.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine ketchup, chili sauce, vinegar, worcestershire sauce, brown sugar and garlic in a small saucepan and mix well; bring to a boil over med. heat. cook stirring constantly 3 min, or until thickened. stir in black pepper. brush sauce onto one side of chicken. arrange sauce side down on grill. grill on med. heat turning and basting with remaining sauce, untiljuices run clear (about 6 to 8 minute on each side).","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all ingredients except the chicken in a medium saucepan, cook on medium heat 5 minutes or until mixture bubbles and begins to darken slightly, stirring occasionally. grill: place chicken on greased grill over low coals, and grill uncovered, 30 to 40 minutes (until chicken is cooked through), turning and brushing frequently with barbecue sauce mixture. oven: combine barbecue sauce mixture in medium bowl, pour over chicken in 13x9-inch baking dish, and bake at 350°f for 1 hour or until chicken is cooked through.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat grill for high heat. lightly oil grate and grill chicken 10 minutes on each side, or until juices run clear. remove from heat, cool, and cube. in a large bowl, toss together the cooked chicken, celery, red bell pepper, onion, and corn. in another small bowl, mix together the barbeque sauce and mayonnaise. pour over the chicken and veggies. stir, and chill until ready to serve.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut slits in chicken and place in a roaster. spread ketchup over chicken and sprinkle each piece with 1 teaspoon dry mustard. bake covered at 375 degrees for 30 minutes. check to see if chicken is done but do not turn over. you can also add more ketchup if you want a juicy kind of bbq chicken. enjoy!","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water to a boil. add the salt, coriander and chicken. when water returns to a boil, reduce and simmer 15 minutes, skimming surface. remove chicken. set aside. strain broth. reserve. heat oil in pot. add garlic. saute 30 seconds. add rice. cook 1 minute. add reserved stock. bring to a boil. reduce. cover. simmer 15 minutes. when done, mold rice onto a platter. slice chicken. place around rice. have each person wrap rice and chicken in lettuce with the remaining garnishes.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in bowl mix together last 5 ingredients until smooth. place chicken breast in casserole dish with lid. (cover with foil while baking, if no lid). pour sauce over chicken, make sure chicken is completely in sauce. (add a little water, to mostly cover chicken). bake in preheated oven at 350f for 1 1\/2-2 hours, depending on oven.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: glaze: in pot combine onion, marmalade, ketchup, vinegar, garlic, 1\/2 teaspoon montreal seasoning and spice powder. over medium-low heat; simmer, stirring, until thickened, 30 minutes. reserve 1\/4 cup glaze. wings: preheat oven to 400°f. sprinkle wings with remaining montreal seasoning. arrange in single layer on jellyroll pan. bake 30 minutes. turn wings over; brush with reserved glaze. bake 15 minutes; turn wings over. heat broiler. broil wings until golden, about 5 minutes. dip: return remaining glaze to simmer, adding water to thin as necessary. serve with wings.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place chicken tenders into a large zip lock bag. pour in peach preserves, adobo sauce, bbq sauce, salt and garlic. marinate for at least 1 hour. preheat indoor grill pan or outdoor grill to medium high heat. spray grill with cooking spray. grill chicken for 3-4 minutes per side or until cooked through.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut chicken breast into 1\/2 inch strips. salt and pepper the chicken. preheat oven to 400 degrees. heat oil in skillet to medium high. toss the strips of chicken in flour. fry the chicken till light golden brown. mean time mix the bbq sauce and honey together. place the chicken on baking sheet and liberally brush with the honey bbq sauce. bake for 10 minutes. pull out the chicken and brush with sauce again and cook for another 10 minutes. eat and enjoy!","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large soup pot, heat oil over med-high heat. add onion, celery, and carrot; saute 3 minutes. pour in broth; bring to a boil. stir in rice, garlic, and peas. decrease heat to medium low; cook, stirring often, 25 minutes. add in chicken, salt, pepper, and herbs; simmer 10 minutes longer. remove from heat and serve.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: first grab 2 bowls, in one blend the milk and eggs, in the other mix the salt\/pepper with the flour. preheat deep fryer at 375 degrees. slice the chicken into popcorn chicken size pieces. dip the chicken in the eggs then toss in the flour. fry for 3-5 minutes each. while they are frying, heat bbq on stove until hot. toss cooked chicken in the bbq sauce. serve hot.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: put everything in the pot to cook. once the chicken is completely cooked, remove it to cool and separate it from the bone; add the meat back into the broth. continue to simmer the soup, leaving the onions, carrots, and celery in to cook down. if you want to remove this though, you can. add the rice, cook it until it's tender and you're done.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the rub spices in bowl and mix well. remove excess fat from chicken and pat dry. rub oil all over the chicken, covering well. toss the chicken with the rub, apply generously! grill chicken on each side, until cooked through. (times depend on the chicken you are using, for thighs its 3 - 5 minutes). warm honey slightly in the microwave so its not so thick (warm, not hot). add the vinegar to the honey and mix well. reserve about two tablespoons of the honey glaze to use right before serving. brush both sides of the chicken with the honey glaze in the last few minutes of cooking. use the remaining honey glaze to brush onto chicken right before serving.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine water, sugar, salt, garlic, and thyme in large mixing bowl. add chicken and cover. refrigerate for 1-4 hours. wrap the bacon slices around the bunch of thyme. add olive oil to a large saucepan and heat on medium heat. add the bunch of thyme and cook for 4 minutes. add onion and garlic and cook for 5 minutes, making sure not to color. add the remaining ingredients, give the sauce a stir, reduce heat to low and let simmer for 20 minutes. remove about 1 ½ cups and set aside. discard the thyme bunch. preheat oven to 375°. place chicken on cookie sheet and bake for 15 minutes. remove chicken and brush liberally with sauce. replace chicken and cook for an additional 30 minutes.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large saucepot or dutch oven on medium-high heat. add chicken; cook 3 minutes per side or until lightly browned. remove chicken; set aside. add onion to dutch oven; cook and stir 3 minutes or until softened. add water, chicken broth, garlic, thyme and bay leaves. bring to boil. add carrot, celery, rice mix and chicken. reduce heat to low; simmer 10 minutes or until chicken is cooked through. remove chicken; set aside to cool. cover and simmer soup additional 20 minutes or until rice and vegetables are tender. shred chicken and add to soup. remove bay leaves before serving.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place all ingredients in a bag and remove excess air. mix insides to distribute liquid and seasoning throughout. freeze. defrost overnight in fridge. crock pot method. cook on low 3 1\/2-6 hours. bbq method. skewer and cook on grill about 3-5 minutes each side. serve with vegetables, baked potato, fries, salad, or other.","target":"heat 1 tbsp of oil in a large non-stick skillet, over medium\/high heat. add chicken, and cook for 5 minutes on each side or until no longer pink. remove from skillet. add 1 cup of water, barbecue sauce and corn to skillet. bring to a boil. stir in minute rice. top with chicken. cover and cook on low heat for 5 minutes. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine 2 tbsp corn starch with 1 tbsp soya sauce. stir in chicken and let stand 30 minutes. meanwhile combine and set aside sugar, corn starch, lemon peel, lemon juice, remaining soya sauce and water stir fry chicken and onion 3 minutes. reduce heat to medium high, add sauce and cook until done. add more lemon peel if necessary.","target":"dredge the chicken in flour mixed with salt. shake off excess and brown in a hot skillet. remove chicken and put in the crock pot. mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. cook on high for 3 to 4 hours. when ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch\/water solution, and serve along with the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine 2 tbsp corn starch with 1 tbsp soya sauce. stir in chicken and let stand 30 minutes. meanwhile combine and set aside sugar, corn starch, lemon peel, lemon juice, remaining soya sauce and water stir fry chicken and onion 3 minutes. reduce heat to medium high, add sauce and cook until done. add more lemon peel if necessary.","target":"mix all marinade ingredients in a big zip lock bag and add chicken. marinate overnight. pour contents of bag into a large baking pan and bake at 325, basting frequently for 1 1\/2 hours or until well browned. make sure that the chicken is in a single layer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepot, cook pasta as label directs and then drain. meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat. add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes. add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer. add wine; heat to boiling over high heat. stir in broth and heat to boiling. arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes. remove skillet from heat and stir in tarragon. in a warmed serving bowl, toss pasta with asparagus mixture.","target":"cook pasta until al dente. meanwhile heat pan, spray with olive oil and saute tomatoes and garlic for 2 minutes. stir in asparagus, salmon, milk, lemon juice and season to taste. drain pasta well and toss with sauce then stir through chives. top with parmesan and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 350°f lightly grease a cookie sheet; set aside. in a food processor fitted with the steel blade, blend together the milk and oatrim until thickened; add salt, baking soda, margarine, vanilla extract and sugars; pulse until creamy, then pour into a medium bowl. add flour and chocolate chips; blend until ingredients are well incorporated (dough will be soft). place dough by tablespoonfuls onto prepared cookie sheet and bake 9 minutes (2-3 minutes longer if you prefer a crunchy cookie); allow cookies to cool slightly before removing from cookie sheet to cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 375 degrees. in a large bowl, beat butter and sugars together with an electric mixer until creamy. add egg white and vanilla and mix until well blended. in a medium bowl, combine flour, baking soda, salt and cocoa powder. gradually add flour mixture to egg and sugar. use a wooden spoon to work the dough together. don\u2019t worry if the dough seems a little crumbly at first. stir in chocolate chips. drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. bake for 8-10 minutes. cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 350f and line a baking sheet with parchment paper. in a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. in a large bowl, cream together the butter and the sugars. beat in the egg, followed by the applesauce and the vanilla extract. working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. stir in the chocolate chips. drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. bake for about 10-12 minute cookies will be light brown at the edges when done. let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven 350 degrees. combine flour and baking soda. in a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract. mix until well blended. add egg whites and mix well. beat in the flour mixture. stir in chocolate chips. drop by rounded teaspoonful and bake 12-14 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 350 degrees. in a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. mix well. in another bowl mix the dry ingredients, flours, oats, baking powder, and spices. add the pumpkin mixture to the flour mixture, then add the chocolate chips. drop cookies by large tablespoon onto a oil-sprayed cookie sheet. bake for 15-20 minutes until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat overn for 350 degrees. in a small\/medium size bowl combine flour and baking soda and set aside. in a large bowl, add butter, then sugars, and blend together with an electric mixer. add eggs and blend again. then slowly add the flour\/baking soda mixture. once batter is creamy, fold in chocolate chips. i like to use parchment paper on my non-stick baking sheets so they don't get messed up. you should be able to fit about 12 cookies on eat sheet. bake at 350 for about 10-12 minutes. cool on a napkin, or wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat shortening, brown sugar, white sugar and vanilla until light and fluffy. add flour and salt; mix well. dissolve baking soda in the boiling water and add to the flour mix. stir in oatmeal and chocolate chips. roll into balls and put on an ungreased cookie sheet, 2 inches apart. flatten with a fork dipped in cold water. bake at 350° for 10-12 minutes.","target":"preheat oven to 350f and line a baking sheet with parchment paper. in a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. in a large bowl, cream together the coconut oil and the sugars. beat in the egg, followed by the applesauce and the vanilla extract. stir in the flour mixture and the oats until just combined and no visible flour remains. stir in the dark chocolate chips. drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. bake for about 10-12 minute. cookies will be light brown at the edges when done. let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: squeeze juice from one lemon over chicken breasts and let sit for 15- 20 minutes at room temp. heat butter and oil in a large skillet. salt and pepper chicken breasts and cook in hot oil until lightly browned (about 10 minutes). put spinach (drained and squeezed of as much water as possible) into bottom of a 9 x 13 casserole. sprinkle shredded cheese on top of spinach. place browned chicken breasts on top of cheese. mix soup, sour cream, mayo, juice from second lemon, and curry powder (to your taste). pour over chicken breasts. bake in a 350 degree oven for 45 minutes. serve with rice.","target":"place the chicken in the bottom of the crock pot. layer onions and salt and pepper on top. heat broth and pour over chicken. place spinach on top, sprinkling with nutmeg. cook on low for 5-6 hours. de-bone chicken and shred into large pieces and add back into pot. one hour before serving, add cream cheese, cheese and milk, mixed with corn starch. turn to high for 30-45 minutes to thicken. serve over whole grain pasta or brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"put into bread pan in the order suggested by your machine's manufacturer: set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark. if you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly. the hot bread will steam the crust and make it very soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix sugar, water and yeast, let stand for 20 minutes. soak oats in hot water for 15 minutes. add molasses, salt shortening and yeast to cooled oats. blend. gradually mix in flour, knead until smooth. place in a greased bowl, cover and allow to stand in a warm place until double in bulk. knead slightly and place in two greased loaf pans. cover, let stand in warm place until double in bulk. bake at 350f for 40 minutes.","target":"put into bread pan in the order suggested by your machine's manufacturer: set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark. if you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly. the hot bread will steam the crust and make it very soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f or 190 degrees c. use a knife to make a slit in the chicken breasts. stuff 1\/2 of the cheese, 1\/2 garlic and 1\/2 sage in the slit. wrap 2 bacon strips around each breast. put in a baking dish and drizzle olive oil over the meat. bake uncovered for 30-35 minutes and serve with your favourite side dishes.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f or 190 degrees c. use a knife to make a slit in the chicken breasts. stuff 1\/2 of the cheese, 1\/2 garlic and 1\/2 sage in the slit. wrap 2 bacon strips around each breast. put in a baking dish and drizzle olive oil over the meat. bake uncovered for 30-35 minutes and serve with your favourite side dishes.","target":"preheat oven to 400 degrees. flatten each chicken breast. combine egg and water. dip each breast into egg mixture then into bread crumbs. season with salt, pepper and paprika. roll and secure with a toothpick. season again. saute in butter until light golden, turning gently with two forks or tongs to brown evenly. at this point, you can refrigerate or freeze for later use. you can also remove the toothpicks. make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. heat over low\/medium heat, stirring occasionally until thickened, 30 to 45 minutes. set aside or refrigerate. when ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine chicken, celery, alomonds, grapes and lemon juice in large bowl. toss. add enough maynaise and salt and pepper to moisten (about 1 cup) and mix well. refrigerate until ready to use. line salad bowl with lettuce and spinach leaves. arrange carrots, cucumbers, sprouts and onions on top of lettuce and spinach. mold chicken mixture on top. serve with dressing.","target":"mix together chicken, water chestnuts, and celery. blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper. pour over chicken mixture and mix to combine. stir in grapes. chill at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil potatoes in skins until done. drain and cool. skin and bone chicken breasts and cut into bite-sized pieces. chop peppers. combine potatoes, chicken, peeled and sliced cucumber and peppers. add chopped spring onions and herbs. mix together remaining ingredients and pour over salad. serve on lettuce lined plates.","target":"mix together chicken, water chestnuts, and celery. blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper. pour over chicken mixture and mix to combine. stir in grapes. chill at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large mixing bowl, combine the chicken, oranges, pineapple and pecans. whisk together the mayonnaise, dill weed and sugar. add to the chicken mixture, toss well and refrigerate over night so flavors may blend. **cook time does not include cooking the chicken (hopefully you have left-over chicken you can use for this recipe) or letting the dish refrigerate overnight.","target":"mix together chicken, water chestnuts, and celery. blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper. pour over chicken mixture and mix to combine. stir in grapes. chill at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"in a large sauce pan bring water to a boil. while waiting remove seeds and stems from the peppers. place peppers carefully into the pot standing up, completely immersed, for 4 minutes. remove with a large slotted spoon, and place on paper towels open side down. preheat oven to 350°f. brown the turkey and onions in a skillet. add rice, diced tomatoes, worcestershire sauce, ketchup, salt, basil, and ground pepper on medium for 10 minutes. place peppers in to baking dish and fill. sprinkle the cheese over the top and bake for 10-15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"fill large pot with water and bring to boil. cut stems off of green peppers and remove seeds. place in boiling water. in large skillet cook turkey and onions, approx 10 minutes. add rice, tomatoes, tomato paste, worcesteshire sauce, basil, salt and pepper, simmer 10 minutes. remove green peppers from water and place in deep baking dish, spoon turkey mixture into each pepper until full, top with cheddar cheese, bake 10 to 15 minutes at 375 degrees until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"split green peppers in half lengthwise. remove seeds and stems; wash peppers, drop into a large pot of boiling salted water. turn off heat and let stand for 5 minutes. drain and arrange peppers in casserole dish. re-hydrate onions in water. mix with ground turkey, rice, salt and 1 can of tomato sauce. fill peppers with meat mixture. combine 1 can tomato sauce with hot water and wine. pour over stuffed peppers. cover and bake in a 350 degree oven for 40 minutes. baste every 10 minutes. uncover; sprinkle with shredded cheese and continue cooking baking for 20 minutes longer or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"cook ground beef in skillet until meat is crumbly and no longer pink. stir in onion, garlic, salt, and pepper and continue to cook until onion is tender. while beef is cooking,cut off tops of peppers and remove seeds. cook (on a plate) in microwave on high for 5 minutes. when onion is tender, remove skillet from heat and stir in the rice, then the cheese. place the peppers, upright, in a 8x12 inch casserole dish. add beef mixture into peppers. stir together sauce ingredients in a bowl and pour on top and around peppers. cover with foil and bake at 350 f for 30 minutes. *note: you can cut out the 15-20 prep. time by getting the rice and beef mixture cooked the night before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"pre heat oven to 450 degrees. in a sauce pan fry onions and rice for about 5 minutes or until brown. add water and cover for about ten minutes. in a large pan fry hamburger with one tbl spoon of all seasoning (garlic, chili powder, oregano, basil, paprika, pepper). when hamburger is almost ready add tomatoe and rice. add the rest of the seasonings (exceot garlic powder). cook for 5 minutes. gut the peppers out and dust indies with garlic powder. layer rice mixture with cheese while stuffing bell peppers. close with the top and place on a cooking sheet standing upwards. bake for 45 minutes (or longer depending how dark you want your pepper). take out of the oven and let cool. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the top section of the peppers off and discard. remove seeds and rinse the inside of peppers. parboil peppers until slightly tender. saute onions in butter until tender. combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions. stuff each pepper with the ground beef mixture. place stuffed peppers in a stock pot or dutch oven. combine crushed tomatoes and tomato soup and pour on top of the peppers. sprinkle the remaining sauteed onions on top of peppers. bring to a boil and then reduce heat. stir gently occasionally. simmer for about 45 minutes or until meat is no longer pink.","target":"preheat oven to 350°f. cut tops off of peppers and remove the insides. cook in boiling water for 5 minutes. drain well. sauté celery and onion in chicken broth until they are soft. remove from skillet and set aside. brown ground beef and drain. add half of the tomato sauce and onion mixture to beef and mix. turn off heat. stir in egg, parsley, and spices. stuff peppers with the meat mixture and place in a baking dish coated with cooking spray. pour remaining sauce around bottoms of peppers. bake 30 minutes. serve topped with tomato sauce from the pan and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"heat oil in large pan. saute onions and garlic until tender. add rest of ingredients. heat to boiling. reduce heat. simmer, partially covered, for 2 hours. stir occasionally. after it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (when ready to use, thaw and heat). or process in a boiling covered canner for 35 minutes favorite ingredients can be added like sliced mushrooms, cooked\/drained sausage, hamburger, etc. this sauce is great for any italian dish. great as a sauce for pasta and as a pizza sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender. add lentils and water (or broth). cover and cook on low heat until lentils are tender (20-35 minutes). add tomato paste, 3\/4 cup water and seasonings. cover and cook until lentils are soft and mushy (about 10-15 minutes). serve over cooked spaghetti. if desired, sprinkle with grated parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce. set on medium-low heat and cover. meanwhile, in sauté pan heat olive oil over medium heat. when warm, add peppers, onions, and mushrooms. sprinkle with a dash of salt and pepper to taste. sauté until onions are clear but not browned. add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley. cover, and bring to a slow simmer, stirring occasionally from the bottom up. once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly. turn to low heat and simmer, covered at least 1 hour. taste; if too acidy, add sugar 1\/2 teaspoon at a time, checking every 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"saute onions, celery and green peppers. mix tog the vinegar, sugar and tomato paste, add all the spices to this mix. add this mixture with the tomatoes to sauted vegetables and stir to mix. simmer for about 30 minutes or until mixture is thick, stirring to keep from burning. cool slightly. add about 2 cups at a time into a blender to puree to make a smooth sauce. now it is ready to serve or freeze in serving size portions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a large skillet add olive oil heat on medium. add chopped parsley, pressed garlic and anchovies saute briefly till garlic is soft not brown add red pepper flakes if desired. add all 3 cans of diced tomatoes do not drain ! add can of tomato sauce heat all the way through. add can of tomato paste stir until combined. add all the dried herbs. and both cans of mushrooms drained well. allow sauce to simmer as long as you wish. right before serving add the cheese to the sauce. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"brown ground chuck, drain. add onions and cook until onions are transparent. add tomatoes (juice and all), garlic, fresh parsley, basil, salt and pepper. simmer until most of the juice is gone. add tomato sauce and sugar. (may have to adjust sugar amount to taste). simmer an hour or until the consistency you like. serve over spaghetti noodles, or we prefer angel hair pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender. combine sauteed vegetables with tomatoes. bring to a boil and simmer uncovered until thickened to your liking (1 1\/2 to 2 hours). stir often to prevent sticking. ladle into clean quart jars, leaving 1 inch headspace. remove air bubbles, wipe jar rims, and cap with properly preteated lids. when jars have cooled to room temperature, freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a stockpot, combine whole tomatoes (squeeze) and juice, puree, dice tomatoes,tomato sauce, paste, and water, stir. add bay leaves, sugar, garlic, red pepper, basil, parsley, oregano and salt and pepper to taste. brown your meatballs or sausage and add to sauce. cook on simmer or warm for 3 hours, stirring occasionlly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"heat olive oil over medium heat in a large frying pan. saute onion and garlic. when onion is transparent, add sausage and brown. when sausage is browned, remove from heat and add to large stock pot. add green peppers and mushrooms to frying pan and saute until soft. add to stock pot. add tomato products to stock pot and stir well. adjust heat to medium-high. add spices and stir to combine. when the mixture boils, reduce heat to low and simmer for a minimum of 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"combine all ingredients in a crock pot. cook on low for 6 hours, or can be done on high for 3. stir occasionally. will turn a darker shade of red, and have a nice sweet flavor and aroma. can be done on the stove top, but needs more constant attention. i will throw it in the morning on low, and leave it until dinner time (my crock pot keeps things warm until you shut it off) and it tastes wonderfully! this sauce freezes beautifully, so does the leftover puree. can be frozen for up to 4-6 months. can be reheated in the microwave or however you would like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"add olive oil to skillet. stir in diced garlic from a jar like spice world brand or use fresh garlic. add cans of diced tomatoes. simmer about 20 minute. these ingredients may be added before simmering. 1 bag of frozen mixed red green and red peppers 2 14 1\/2 oz cans of sliced mushrooms or fresh mushrooms. cooked italian sasuage though i like to make that separately remove any fat and add to pasta as wanted. serve with shredded romano and parmasean cheese and garlic toast.texas frozen garlic toast is yum. base sauce can be doubled or tripled any pasta may be used."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"brown the hamburger meat and garlic. drain. place into pot. squish the tomatoes with your hands until small pieces. add to hamburger meat and simmer for one hour. add tomato paste and seasonings. simmer 2-3 hours. if sauce gets too thick, add water as needed. add salt to taste. if sauce is bitter, add sugar. simmer 1 more hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"combine all ingredients in dutch oven or large soup pot. bring to a low boil, reduce heat, cover and simmer for 35-40 minutes. add extra water if necessary to achieve the desired thickness. i added fully cooked meatballs at the last 5 minutes of simmering and served over cooked spaghetti noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"put oil in large kettle with the celery, onion and green pepper. let sweat over medium-low heat until onion is translucent. add the garlic and stir. add in the rest of the ingredients and mix. cook slowly for several hours. water may be added if sauce gets too thick. note: i seldom measure any of the ingredients any more. i simply add what i think looks good and i make a big, big, pot of sauce. it tastes even better the next day!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"saute the onion and garlic until the onion is translucent. (if using fresh spices, saute these as well). add the rest of the ingredients and mix well with a spoon. use at least half a diced tomato can of water. use more if you want your sauce runny. make it just a bit runnier then you need it to be. let it simmer for around an hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"add tomato sauce, tomatoes, tomato paste, basil, oregano, and bay leaf to a saucepan. simmer with a lid on for about 1\/2 hour to get rid of that 'canned tomato' taste. ready to serve. meat sauce variation: after letting sauce simmer for about 15 minutes, i often add 1 lb browned ground turkey and 1 cup sauteed diced onion. i let it simmer another 1\/2 hour and it is ready to go over pasta. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a large dutch oven, sauté the onions and pepper in oil until onions are tender. add garlic, bell pepper, tomatoes, worcestershire sauce, soy sauce, bay leaves salt, oregano , fennel seeds and basil. simmer for 2 hours, stirring occasionally. add tomato paste and cinnamon; simmer 1 hour longer. remove bay leaves and blend with a stick blender . serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook tomatoes for 30 minutes and run through colander for juice. add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and crisco oil to juice. simmer 2 1\/2 to 3 1\/2 hours until desire thickness is reached. put into hot jars and seal. this makes 10 to 12 quarts. process in hot water bath a few minutes. hint: if not thick enough when preparing spaghetti i add a 3 oz. can of tomato paste before serving. may also add fried hamburger meat and mushrooms when ready to use.","target":"in a dutch oven, cook the beef and onion over medium heat until meat is no longer pink and drain. stir in the tomato juice, tomato paste, mushrooms, and seasonings and bring to a boil. reduce heat and simmer uncovered for 2 1\/2 hours, stirring occasionally. discard bay leaves and serve over spaghetti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain the pineapple and put the pineapple chunks in a bowl. add 1\/2 c sugar to the juice and combine flour, eggs and vinegar in top of double boiler until smooth. cook and stir until thick. pour over the pineapple chunks. add nuts and marshmellows (if desired). stir to blend. this is an excellent cold weather desert straight from the stove, or an excellent hot weather dessert, chilled. it does smell, because of the vinegar, but i think it is very good. hope you do too.","target":"heat oven to 350 degrees farenheit. in medium bowl, mix bisquick mix and granulated sugar. stir in milk until blended. pour into ungreased 9-inch square pan. top with apples; sprinkle with lemon juice. mix brown sugar and cinnamon; sprinkle over apples. pour boiling water over apples. bake 50 to 60 minutes or until toothpick inserted in center comes out clean. serve warm with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450 degrees. remove shells from shrimp, leaving last segment and tail intact; remove vein. rinse and dry. in a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more. to the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste. reduce heat, cover and simmer for 30 minutes until thickened. pour half the sauce into a shallow casserole, and arrange the shrimp on top. pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp. bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned. garnish with remaining parsley and serve.","target":"preheat oven to 350°. heat oil in a large nonstick skillet over medium-high heat. add the oregano and the next 4 ingredients (oregano through garlic); saute for 3 minutes. spoon the shrimp mixture into an 1 1 x 7-inch baking dish coated with cooking spray. add wine to skillet; cook over in low heat until reduced to 1\/4 cup (about 3 minutes). stir in tomato, and pour over the shrimp mixture. sprinkle with cheese, and bake at 350° for 10 minutes. serve mixture over pasta, and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring to a roiling boil a large kettle of salted water. place lobsters in boiling water head first. cover and cook for 15 minutes. remove and serve with melted butter. how to eat: twist off the claws. crack each claw with a nut cracker. separate the tail piece from the body. bend back and break the flippers off the tail piece. insert a fork where the flippers have been broken off and push out the meat. separate the back from the body. open the remaining part of the body by cracking apart sideways. there is some good meat in this section. the small claws are excellent eating! the meat sucked out like like sipping through a straw!","target":"cook the lobsters and take out the meat; don't forget to take out the large vein in the tail. make crumbs out of the bread. in a bowl put all the ingredients except for the butter. mix well. make cakes--trying not to pat them too firm--just so they hold their shape. melt the butter in a fry pan and put the cakes inches. fry slowly till golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large skillet and saute onion about 5 min. add chicken and sprinkle with thyme, salt and pepper. cook chicken 6-8 minutes per side. remove and keep warm. add jam and balsamic vinegar, stir to scrape brown bits and jam melts. serve over chicken.","target":"place chicken in a 13-in.x 9-in.x 2-in.baking dish coated with non-stick cooking spray. bake uncovered, at 350 f.for 20 minutes. meanwhile, combine the remaining ingredients. spoon over chicken. bake, uncovered, 20-25 minutes longer or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in large skillet and saute onion about 5 min. add chicken and sprinkle with thyme, salt and pepper. cook chicken 6-8 minutes per side. remove and keep warm. add jam and balsamic vinegar, stir to scrape brown bits and jam melts. serve over chicken.","target":"in a nonstick skillet with cooking spray, lightly brown chicken breasts on both sides. transfer breasts to a shallow baking dish. in saucepan mix together cranberry sauce, chili sauce, brown sugar and fresh lemon juice. cook over medium heat till cranberry sauce is melted and mixture is smooth. spoon cranberry mixture over the chicken breasts. bake at 350 uncovered for 45 minutes, or until fork can be inserted with ease."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"no need for a mixer for this recipe. preheat the oven to 350°f with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle the baking soda and salt over the mixture and mix inches add the flour last, mix. pour mixture into a buttered 4x8 inch loaf pan. bake for 1 hour. cool on a rack. remove from pan and slice to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"preheat oven to 375°f spray 8½ x 4½-inch loaf pan with nonstick cooking spray. in large bowl, combine flour, baking powder, baking soda and allspice. in medium bowl, whisk together bananas, sugar, apple sauce, egg whites, oil and vanilla. bake 60 minutes or until toothpick inserted into center comes out clean. cool in pan 10 minutes. invert onto wire rack; turn right side up. cool completely.;."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"spray 2 loaf pans with cooking spray. beat bananas and sugar together until smooth. add eggs one at a time. mix dry ingredients together and add to banana mixture. beat until smooth. pour into prepared pans and bake at 350 degrees for about an hour or until a toothpick inserted near the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. mix together flours, baking powder and salt; set aside. soften shortening and gradually add sugar; beat until light and fluffy. add 2 beaten eggs. add dry ingredients alternately with mashed bananas. blend well. spoon into well greased 8 x 4 x 2 1\/4\" loaf pan and bake for 60 minutes or until lightly browned. allow to cool in pan for 10 minutes and continue cooling on rack. cut when cool. if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.","target":"pre-heat oven to 350 degrees and grease a 9x5 loaf pan. combine first 3 ingredients, mix with fork and make a well. add last ingredients into another bowl, mix well. pour second bowl into the flour well of first bowl. mix to combine, do not over mix. pour into pan and bake 60 - 65 minutes, testing doneness last 15 minutes as to not over bake. cool on rack 10 minutes before turning out. note: using a pampered chef stoneware loaf pan (9 1\/2 x 5 1\/2 x 3\" ) pre-heat to 400 degrees. bake at 400 for first 10 minutes then turn oven down to 350 degrees. continue baking 50 to 55 minutes more until done, remembering bread will continue to bake a few minutes after pulling out of the oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. brown chicken in pan. add the onion and garlic and sweat them. add oregano, basil, parsley, and chili powder. add salt and pepper if you wish. stir until well blended. set aside to cool for about 5 minutes. spoon a little filling into each tortilla and add half as much cheese to each; roll up and place into a baking pan. spread the rest of the cheese on the top. bake until cheese is bubbly and browns on the edges.","target":"pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°, allowing the cast iron skillet to heat up with it. in the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder. fold in the egg, buttermilk, milk, oil, and chipotles. spray cooking spray on cast iron skillet and pour in the batter. bake for 25 minutes. when cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate. serve with butter.","target":"preheat oven to 425 degrees. lightly spray an 8\" by 8\" cake pan (or equivalent iron skillet or other oven-proof pan) with vegetable oil and put into the oven to preheat. mix all ingredients together in a large bowl, pour batter into heated pan and bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool.","target":"beat together and set aside first 3 ingredients. sift together all remaining ingredients. blend all ingredients together until smooth. pour into 10\" pan sprayed with cooking spray. bake in oven pre-heated to 350 degrees for 30-40 minutes. cool in pan on rack and remove when completely cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool.","target":"preheat oven to 350 degrees. grease cooking pan with nonstick cooking spray. combine dry ingredients. add egg whites, milk, applesauce and vanilla. mix on medium speed for 2 minutes. stir in boiling water. bake for 30-40 minutes. for frosting, cream margarine and yogurt. then add cocoa and sugar alternately with milk until desired consistancy. add vanilla."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: measure all ingredients into mixing bowl. blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). bake at 350 degrees until toothpick tests clean. frost with your favorite frosting when cool.","target":"position rack in center of oven and preheat to 325 degrees. brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. tap out excess. sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl. in a small bowl, whisk together egg, oil and vanilla. stir lemon juice into milk. add to the egg mixture. stir in 1\/2 cup hot water. pour into the cocoa mixture and stir until smooth. turn batter into pan. bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. yield 12 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 3 qt saucepan, saute onion in olive oil until tender, about 5 minutes, over medium heat. add minced garlic, stir and cook 30 seconds. add green beans, turn heat to high and stir quickly for about 1 minute. add tomato sauce and enough water to almost cover beans. add parsley, cumin, sugar, salt and pepper. cover pot and simmer on medium heat for about 25 minutes. if it seems too watery, cook uncovered for 10 minutes. there should be about 1\/3 to 1\/2 the amount of liquid you started with.","target":"heat oil in a non-stick and add garlic and onion. cook until soft. wash and prepare beans and add to the pan and cook for a further 3 minutes. add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a large nonstick skillet over medium high. add shrimp and cook about 2 minutes on each side, or until they just turn pink (they will cook more later). remove from the pan. add the onion and garlic to the skillet and cook 3 to 4 minutes, stirring, or until the vegetables are softened. add the peppers and cook another 3 to 4 minutes, again stirring frequently. add the tomatoes and old bay and bring to a boil. reduce the heat to medium and simmer for 5 minutes. stir in the shrimp and cook 2 to 3 minutes, or until they are heated through. remove from heat, stir in the parsley; serve immediately.","target":"in a large pot, heat bacon grease (or lard) and add flour, stirring constantly until roux is golden brown. add onion, green pepper, and celery and cook until tender (about 10 minutes). pour in tomato sauce, whole tomatoes and liquid, and combine well. add garlic, tabasco, worchestershire, sugar, salt, and pepper. simmer 30 minutes; stirring occasionally. add shrimp, parsley, and green onions; cook another 30 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash, pierce and then bake potatoes at 400°f for 1 hour. take out of oven and cut lengthwise, in half. spoon out meat of potato and put in bowl along with sour cream, butter and seasonings. mix until all lumps are gone. spoon back into potato skins and top with cheese. place back in oven for another 20 minutes.","target":"pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1\/3 cup of sour cream,milk cheese,2 tablespoons chives and 3\/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake potatoes untill soft allow to cool. while potatoes cool saute mushrooms in about 2 table spoons of butter for about 4 mins sprinkle with salt and pepper. cut tops off potatoes and spoon out insides into bowl mix in butter cottage cheese swiss cheese and mushrooms add some more salt and pepper place potatoe mixture in bag cut off corner and pipe contents back into potatoes shells or skins. top with grated parm and chives bake at 350 untill tops are golden brown.","target":"pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1\/3 cup of sour cream,milk cheese,2 tablespoons chives and 3\/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly coat potatoes with olive oil, and sprinkle with kosher salt. prick with a fork. wrap individually in foil. bake potatoes in a 425 degree oven for 40-60 minutes, or until tender. allow to cool for 10 minutes. cut in half and scoop out pulp leaving a 1\/4\" thick shell. mix pulp with remaining ingredients, except cheese. add a tablespoon of milk at a time making sure that the mix is still very thick. the freezing process will make the mix softer. spoon the mixture into the shells, sprinkle with cheese and wrap individually with press-n-seal. place in freezer bag and freeze for up to 2 months. to eat: unwrap, thaw, and place uncovered on baking sheet. bake at 425 degrees for 20 - 25 minutes or til lightly browned.","target":"pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1\/3 cup of sour cream,milk cheese,2 tablespoons chives and 3\/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pierce russet and sweet potatoes with a fork. bake at 400°f for 60-70 minutes or until tender. set sweet potatoes aside. cut 1\/3 off top of russet potatoes, leaving skins intact. place pulp in bowl, mash with butter until smooth. add 1\/3 cup sour cream. milk, cheese, 2 tbsp chives, and 3\/4 tsp salt and mash until creamy. cut off top of each sweet potato; scoop out pulp, leaving skins intact. mash pulp with remaining sour cream, chives, and salt. stuff mixture into 1\/2 of each potato skin. spoon russet potato filling into other half. place on baking sheet. bake at 350f for 15-20 minutes, or until heated through.","target":"pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1\/3 cup of sour cream,milk cheese,2 tablespoons chives and 3\/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f. slice 5 of the baked potatoes lengthwise in half. carefully scoop out the potato flesh into a medium bowl, leaving a 1\/2-inch thick shell. rice the potatoes back into the bowl. rice the garlic the peel the other potato and rice into the bowl. add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined. mound the potatoes into the potato shells and place on cookie sheet pan. (potatoes may be covered and refrigerated up to 24 hours at this point. let come to room temperature before finishing in the oven.) bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. brown under the broiler until golden, if desired.","target":"pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1\/3 cup of sour cream,milk cheese,2 tablespoons chives and 3\/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onion in butter until soft, add red pepper, cream cheese, 1\/2 cup jack and salt\/pepper. set aside. heat oil in pan and dip each tortilla each side for a few seconds until limp. spoon 1\/3 cup of the filling down the center and roll to enclose. set in sprayed 9x13 baking pan seam side down. (you can cover and refrigerate at this point-bring to room temp before baking) spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes. garnish with coriander and lime wedges.","target":"pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook cauliflower and break up into bite-size pieces. heat oil in a non-stick pan and add garlic. fry it a little than add cauliflower, paprika and salt and pepper. stir through gently. fry cauliflower turning occasionally until all ingredients are evenly mixed. serve.","target":"preheat the oven to 400*f. toss cauliflower, vegetable oil, salt and pepper together. spread in a single layer in a baking dish and add water. bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes. remove baking dish and toss the cauliflower with butter, salt, paprika and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: toss chicken pieces in flour, salt, pepper and chili flakes. heat 2 1\/2 t oil in dutch oven or large skillet. brown chicken well. add red pepper, onion, apple, curry. add oil if needed. reduce heat; cook, stirring frequently, until onion is soft and transparent. combine stock and tomato paste and add to chicken. add raisins; simmer, stirring occasionally,until chicken is cooked and sauce thick, about 25 minutes. can be served with chutney, chopped peanuts or almonds, scallions.","target":"rinse and trim chicken. in a shallow bowl add egg and milk. beat with fork until foamy. on 2 plates (try paper for easy clean up) pour flour on one and mixture of breadcrumbs and parmesan cheese on the other. coat chicken in flour and shake off excess. next, dip chicken into egg wash, let excess drip off then coat chicken with bread crumbs. coat frying pan with olive oil and heat over medium (make sure oil is hot!). add cutlets and fry until golden brown on both sides. place on paper towels to soak off some oil then ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: break off cauliflower flowerettes. cook in salted water until just tender. drain and place cauliflower in greased baking dish. cover with with sour cream, s and p. cover and bake 20 minutest 325 degrees f. uncover and add cheese. bake until cheese is melted.","target":"heat oil in large saucepan over medium heat. add green onions and. saute about 3 minutes or until tender. add 3 cups broth; bring to boiling. add cauliflower; return to boiling. reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender. whisk together flour and remaining 1 cup broth in a small bowl. stir into saucepan. bring to boiling; cook, stirring occasionally 2 to 3 minutes or until soup is thickened. remove soup from heat. add cheese, stirring until melted. stir in roasted. red peppers, salt (if using) and hot-pepper sauce, breaking up red. peppers with a spoon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"heat oil in dutch oven or large saucepan, cook garlic and onions until tender. cut vegetables into 1-inch pieces. add the eggplant,zucchini,pepper,oregano\u2014 parsley and stir well. saute about 5 minutes. add tomatoes,cover and cook over low heat for about 45 minutes. serve hot or cover mixture and refrigerate to serve chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. sprinkle with rosemary, thyme, salt and pepper. stirring occasionally, roast vegetables in pre-heated 400*f oven for 45 minutes, or until tender and browned. toss with basil, olive oil and vinegar. taste and adjust seasonings if necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"heat a little oil in a large, heavy based pan. add the onions and fry for 5 minutes. now add the peppers and fry for 2 more minutes. remove from the pan. add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes. remove from pan. add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down. return all the vegetables to the pan and simmer on low for about 15 minutes. stir regularly and season with salt and pepper. the vegetables should be very soft but at the same time still have some of their texture. season with more salt and pepper to taste. serve immidiately or allow to cool down and serve it cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"put the oil in a deep frying pan over high heat. add the peppers, onion, garlic, squash and eggplant. cook 5 minutes, stirring frequently. add the tomato and cook about 3 minutes. add the sausage, herbs, and salt and pepper to taste. cook for 3 minutes. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"soak bean as directed on pkg. for 6 to 8 hours. in 3 1\/2 quart slow cooker, combine garbonzo beans, onion, garlic, broth, mushrooms and salt; mix well. cover; cook on low setting for 10 to 12 hours. about 35 minutes before serving, stir in zucchini, bell pepper, italian seasoning and tomatoes. cover; cook on high setting an additional 30 to 35 minutes or until vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"add oil, garlic, and onion to large pot. cook until onion becomes almost translucent. add sliced eggplant, mushrooms, and squash and cook for another 3 minutes. add diced tomatoes, and allow to cook until everything is tender, about 20 minutes. add sugar, salt, and pepper to taste. prepare rice to serve under the ratatouille, and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"prheat oven to 350 degrees. heat oil in 12 inch fry pan over medium heat. add onion, cooking til soft, about 7 minutes. add garlic and cook 1 more minute. add mushrooms, bell pepper and eggplant. cook, stirring, until liquid has evaporated, about 5 minutes. in a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. cover and bake till rice is tender (about 1 hour)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1\/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.","target":"brown deer meat in a large skillet. pour 1\/4 of sauce in a 9x13 casserole dish. thinly slice the zucchini and squash. alternate squash and zucchini slices in the dish. add tomato sauce and salt to meat and pour over the squash and zucchini slices. bake 30 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour. transfer tomatoes to a food processor and puree until smooth; season with salt and pepper. in another bowl, mix orange juice, lime juice, worcestershire sauce and horseradish; add to tomatoes. in another bowl combine cucumber, avocado, shrimp and cilantro. in large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it. garnish with celery stalks and add hot sauce as desired.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and devein shrimp, leaving tails intact. cook shrimp in a large pot of lightly salted boiling water for 1 to 3 minutes or until shrimp turn pimk. do not overcook. drain, rinse under cold running water and place cooked shrimp in a large bowl. in a medium bowl combine ketchup, lime juice, and hot sauce. stir in tomato, onion and cilantro. pour tomato mixture over shrim; toss to coat. cover and refrigerate for 2 - 4 hours. just before serving, add avocados; toss to coat. serve in cocktail glasses. if desired, garnish with lime wedges.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring citrus juices, ketchup and garlic to boil. add shrimp, reduce heat and simmer 2 minutes. drain and chill shrimp, reserving citrus juices. nest the bowl of citrus juices in a large bowl of ice and whisk until cool. stir tomato, onion, cilantro, jalapeño, olive oil, 1 teaspoons salt and hot sauce into citrus mixture. add shrimp and toss to coat. chill at least 30 minutes, stirring occasionally. to serve: dip rims of martini or margarita glasses into lime juice and then dip into kosher salt. spoon 1\/4 cup avocado into glass and top with shrimp mixture. serve with crackers.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water to a boil, add salt and shrimp (leave tails on). boil for 3-4 mins or until pink, do not overcook. strain shrimp out of the water (reserve the water). shock the shrimp in icy cold water, to stop the cooking process. remove the tails. run water (the one you boiled the shrimp in) through a strainer to strain the grits. put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. to this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. stir. last but not least add the shrimp. seal the container and allow it to sit in the fridge for 6hrs-overnight. the longer the better. serve with the avocados and crackers and enjoy!","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse the shrimps well and let drain (they should be thawed). i use shrimps in brine because i find them less rubbery, but it works with frozen ones too. add the lime juice, chiles, cilantro, salt and pepper. cover tightly and put in refrigerator for two or three hours to let the flavors seep into the shrimp. just before serving, chop the avocado, add to the mixture, stir. adjust seasonings for salt and pepper. garnish with tortilla chips and serve immediately.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. peel and devein the shrimp, leaving the tails on. place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (i added a little garlic salt too). roast for 8 to10 minutes, just until pink and firm and cooked through. set aside to cool.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. add the shrimp and cook for 1 minute. remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. drain the shrimp and cut in half or into inch-long pieces. place shrimp in a glass or ceramic bowl. mix in the lime and lemon juice. cover and refrigerate for 1\/2 hour. mix in the onions, tomatoes and chilis and refrigerate another 1\/2 hour to 1 hour. add the cilantro, cucumber and avocado. spoon into individual serving dishes - i use cocktail glasses - and serve.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. mix ketchup, siracha hot sauce and lime juice and mix well. 2. add chopped avacado, minced red onion and cilantro and mix again. 3. if you want to go easy you can add all the prawns into mixture, but for better presentation add about half the prawns into mixture . 4. for nice presentation scoop desired about of cocktail into martini glass or desert cup and use remaining prawns to dress the outside of glass. 5. for better flavour chill for at least an hour before serving. 6. serve with tortilla chips or saltine crackers on the side if desired. 7. goes well with a cold corona.","target":"bring 2 cups water to boil. add sugar and peppers. add the shrimp slowly so that the water does not stop boiling. cover and boil 2-4 minutes. do not overboil. stir mustard into cream; add garlic. when shrimp are done, drain well and mix with sauce. divide them into 4 heated dishes and serve as a first course. when i serve this to friends, i get raves and it is so easy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each biscuit in fourths with scissors. shake biscuits in bag with sugar and cinnamon. layer biscuits into greased tube pan. sprinkle with nuts. melt margarine and brown sugar and boil 1 minute. pour over biscuits. bake for 35 to 40 minutes at 350 degrees. let stand 10 minutes before removing from pan. to serve, just pinch off pieces and eat with fingers.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each biscuit in fourths with scissors. shake biscuits in bag with sugar and cinnamon. layer biscuits into greased tube pan. sprinkle with nuts. melt margarine and brown sugar and boil 1 minute. pour over biscuits. bake for 35 to 40 minutes at 350 degrees. let stand 10 minutes before removing from pan. to serve, just pinch off pieces and eat with fingers.","target":"separate biscuits; cut each biscuit into 4 pieces. mix cinnamon and sugar in a bowl coat each piece of biscuit and pile into a bundt or tube pan. heat margarine and brown sugar until it is melted; pour over the biscuits. bake at 350°f for about 20 minutes. when it has cooled, unmold onto plate. pull apart to eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each biscuit in fourths with scissors. shake biscuits in bag with sugar and cinnamon. layer biscuits into greased tube pan. sprinkle with nuts. melt margarine and brown sugar and boil 1 minute. pour over biscuits. bake for 35 to 40 minutes at 350 degrees. let stand 10 minutes before removing from pan. to serve, just pinch off pieces and eat with fingers.","target":"combine brown sugar, butter and cinnamon in a small microwavable dish. microwave on medium-high for approximately 2 minutes or until the butter melts. stir. spread 1\/2 of mixture over the bottom of a greased bundt pan. cut biscuits into quarters and spread half over the sugar mixture. drizzle over the remaining sugar mixture and top with the rest of the biscuits. microwave, uncovered, on 70% power for 5 minutes or until the biscuits are firm and no longer doughy. remove from microwave and let stand 2 minutes. invert onto serving plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dice apples and put into large bowl. break eggs over the apples. add oil and mix with fork. add sugar and nuts and mix. add flour cinnamon salt and baking soda. mix all together. pour into 14x9 inch pan. bake at 325 degrees for 40 to 60 minutes until done to touch.","target":"peel the apple and cut it into slices or pieces.(you can use the peeler too, to make thin slices of apple.). spread butter to the bread. place the apple slices on top of the bread. put the bread in the oven, on broil. and when the apples look golden and the bread looks toasted, take it out of the oven and enjoy. :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dice apples and put into large bowl. break eggs over the apples. add oil and mix with fork. add sugar and nuts and mix. add flour cinnamon salt and baking soda. mix all together. pour into 14x9 inch pan. bake at 325 degrees for 40 to 60 minutes until done to touch.","target":"preheat oven to 350 degrees fahrenheit. grease and flour a 9x13\" cake pan. mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together. pour into prepared pan. bake for 30 minutes. cool on wire rack. frost with cream cheese frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. in a mixing bowl, cream margarine, oil, granulated sugar and brown sugar. add eggs, vanilla extract and beat well. in a separate mixing bowl, combine flour, salt, cream of tartar and baking soda. stir flour mixture into creamed mixture. stir in grape-nuts cereal, rice krispie cereal, rolled oats, both coconut and chopped pecan nuts; mix well to incorporate. drop by tablespoons on an ungreased baking sheet; flatten slightly with a fork. bake in preheated 350 f oven on lower rack for 5 minutes. move to middle rack and finish baking, about 5 to 8 minutes longer or until lightly browned. remove from baking sheet and cool on wire racks.","target":"spray baking sheet with cooking spray. in a large bowl combine pumpkin and egg whites. in a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (batter will be very dry at first.) mix ingredients together just until moistened. drop cookies by tablespoonfuls onto prepared baking sheet, 2\" apart. you can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking. bake at 350 degrees for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in nonreactive dutch oven or large pot over medium-high heat. add chicken; cook 10 minutes. add mushrooms; cook 5 minutes. drain excess liquid. stir in broth, picante sauce, garlic powder, salt, pepper and oregano; simmer 15 to 20 minutes. serve over rice, noodles or baked potatoes, if desired. top with cheese.","target":"cut chicken into 1\/2 inch strips. place chicken strips in a large zip-top bag. mix together the beaten egg, buttermilk, and garlic powder; pour over the chicken stips in the bag; seal and refrigerate for 4 hours. in another large zip-top bag, add flour, breadcrumbs, salt, and baking powder; combine well. drain chicken and discard the buttermilk mixture. place chicken strips in the bag with the flour mixture; seal bag and shake to coat in an electric skillet, heat oil to 375 degrees. fry chicken strips in batches for 4-5 minutes or until golden brown. drain on paper towel lined plates."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cover one blade roast and suet with water. cook until tender. add a few slices of onion and celery for flavor. remove the meat. add all your vegetables in chunks. cook vegetables until tender. add one large can of whole tomatoes. then add the meat back into the soup. cook 10-15 minutes longer or until vegetables are tender. then serve and enjoy.","target":"cut steak into serving sized pieces, flour and brown in hot oil. drain, place in dutch oven. place vegetables in on top of meat. mix together ketchup, worcestershire sauce, soup and water. pour over all, add salt and pepper and bake covered at 350 degrees for 1 1\/2 hours. this can be easily adjusted for a smaller or larger family."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dressing: combine the sugar, vinegars, oil, salt and pepper and soy sauce and mix well. marinate the chicken in the gourmet sauce for a couple hours before adding to the salad. mix the rest of the ingredients together and add the chicken and dressing. don't add the ramen noodles until just before serving or they will lose their crunch.","target":"heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. add garlic; fry until brown. add onions; stir fry 3 minutes. remove onions and set aside. heat remaining oil in pot. add chicken and curry powder. stir fry 3 minutes. add sugar, salt, soy sauce and water. mix in potatoes (or you can add it carrots too). bring mixture to a boil. reduce heat and cover. simmer 20 minutes. mix in onions. cover and simmer 10 minutes longer. stir cornstarch and water mixture into chicken. boil 1 minute or until thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: drain dried tomatoes, reserving 1\/4 cup oil. chop tomatoes, and set aside. heat reserved oil in a dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally. position knife blade in food processor bowl; add half of sauce mixture. pulse 4 or 5 times or until mixture is chopped but not smooth. repeat the same procedure with remaining half of sauce mixture. serve over hot pasta.","target":"in a large dutch oven, sauté the onions and pepper in oil until onions are tender. add garlic, bell pepper, tomatoes, worcestershire sauce, soy sauce, bay leaves salt, oregano , fennel seeds and basil. simmer for 2 hours, stirring occasionally. add tomato paste and cinnamon; simmer 1 hour longer. remove bay leaves and blend with a stick blender . serve over pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease a 9x5-inch loaf pan. in a large bowl blend sugar, orange peel, water, orange juice, oil and egg; mix well. add flour, baking powder, baking soda and salt, stir just until moistened. stir in cranberries and nuts. pour into loaf pan. bake in a 350-degree oven for 50 to 60 minutes or until toothpick comes out clean. cool 10 minutes; remove from pan. when cool wrap and store in refrigerator.","target":"preheat oven to 350-degrees f. spray two loaf pans with pam or cooking spray. sift dry ingredients (flour-salt) together. add cranberries and nuts (if using). mix eggs with orange juice and oil and add to flour\/cranberries mixture. stir well. bake in two greased loaf pans for 1 hour- 1 hour 10 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together the flour, sugar,cocoa, baking powder and soda, and salt. in a separate bowl, combine the coffee, soy milk, and oil. add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips. pour batter (it will be quite liquidy) into a greased 9x9\" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean. (note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes). for glaze- melt the chocolate and margarine and whisk, then drizzle over brownies. (note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).","target":"preheat the oven to 350 degrees and grease a 9x13 inch pan. puree the tofu in a food processor until smooth, add milk, applesauce, vanilla and almond extracts, set aside. in a seperate bowl mix together all dry ingredients. fold the wet mixture into the dry ingredients until smooth and then pour into baking dish. bake for 25-30 minutes and let cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash broccoli and break into florets. mix with mushrooms and onions in a sturdy plastic bag. combine all the dressing ingredients and pour over vegetables, coating all. marinate in refrigerator for 2 hours, tossing occasionally. drain off excess liquid before serving.","target":"if vegetables are not already diced, use a food processor for quick chopping. pour diced vegetables into medium size bowl. add dried cranberries. add poppyseed dressing. mix all ingredients well and serve. refrigerate leftovers up to 3-4 days. optional: add slivered almonds or diced raw almonds to add texture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven 400' degrees f. grease (or spray) 12 cup muffin tin. (paper liners tend to stick). combine dry ingredients in bowl. beat together the milk, oil, and applesauce. pour into the dry ingredients all at once and stir just until the flour is moistened (batter will be lumpy). fold in blueberries. fill greased muffin cups 3\/4 full. bake at 400 degrees approximately 20 minutes or until golden brown. remove from the pan immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"combine all the ingredients, except the blueberries. gently fold in the blueberries. if using frozen berries, don't thaw- the juices won't mix through the batter as much. if desired, sprinkle some cinnamon and sugar on top for a little extra sweetness. put in muffin tins. bake at 350 for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 400 degrees. coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups. in a large bowl, stir flour, sugar, baking powder, baking soda and salt together. in a small bowl, combine milk, canola oil and egg. make a well in the center of the dry ingredients and add milk, oil and egg mixture. stir until just moist. fold in blueberries. fill muffin cups 2\/3 full and bake 18-20 minutes until golden. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"combine dry ingredients in a large bowl. stir in berries and lemon zest. in a medium-sized bowl, combine yogurt and buttermilk. mix with dry ingredients to combine. fill lined muffin tins 2\/3rds of the way full. bake at 400 degrees f for 18-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"combine dry ingredients in a bowl and mix well, make a well in the center. combine buttermilk, butter, vanilla and egg in another bowl, mix and add to well in the center of dry ingredients. stir until just moist. gently fold in blueberries. spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with additional sugar. bake at 400°f for 18 minutes or until lightly browned. remove from pans; cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 400 degrees. grease muffin tin. combine flours, sugar, salt and baking powder in a large mixing bowl. whisk together applesauce, egg, and milk and add to the flour mixture. stir just to combine. fold in the blueberries. divide batter evenly between 6 jumbo or 12 regular muffin cups. bake at 400 for 20-25 minutes (15-20 for regular size muffins), or until a toothpick comes out clean and batter is set. cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat over to 375 degrees f and grease muffin pan. sift dry ingredients together. beat egg and add applesauce and milk. pour wet ingredients into dry and stir until there are no or very few lumps. fold in blueberries. spoon into muffin cups. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.","target":"place oven rack in top 1\/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan, bring the broth to a boil. stir in the couscous, cover and remove from the heat; let stand for 5 minutes. fluff lightly and place in a large bowl to cool. add the remaining ingredients except for the cheese and mix well. chill for at least 2 hours or overnight. stir in the cheese just before serving.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water and salt to boil. add couscous, stir, cover and remove from heat meanwhile trim end from scallions, cut in thirds and add to food processor with mint leaves. pulse until finely chopped, remove to bowl trim ends of cucumbers, cut lentghwise into quarters and then slice, remove to bowl rinse chickpeas in colander, drain, add to bowl with drained peppers, tomatoes, capers. juice the lemon in small bowl, add olive oil and spices to make dressing. fluff couscous with fork, add to bowl, mix into vegetables. add dressing and mix well.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil water and first amount of oil, add couscous take off heat put lid on and let sit for about 5 minutes. cool transfer couscous to a large bowl, add chickpeas, zucchini, cucumber, parsley and spinach. in another bowl mix lemon juice, chili powder, salt, pepper, sugar, garlic and oil. pour over salad and mix well. refrigerate 2 hours before serving.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare couscous according to package directions. once couscous has finished cooking run a fork through it to prevent lumping. while letting the couscous cool prepare the salad ingredients and then mix couscous in a bowl. to prepare salad dressing whisk oil, lemon juice, and tumeric together until well blended. pour over dressing, toss, and serve.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large microwave safe bowl mix couscous, boiling water, curry powder and olive oil. cover bowl and heat in microwave on high for 3 minutes. fluff couscous with a fork and let it stand uncovered for 5 minutes. fluff the couscous again with a fork. add scallions, craisins and pine nuts to couscous and stir. season with salt and pepper to taste.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 1\/2 cup water to boil (can use sodium-free chicken broth instead of water) in a micowave-safe bowl. stir in the coucous; cover, and set aside for 5 minutes. uncover; fluff with a fork, cover and chill in the refrigerator until cold. in a bowl, combine vinegar, and the next 7 ingredients (oil through the garlic),; stir well with a whisk. remove the cold coucous from the fridge. add in the remaining ingredients to the coucous; mix well add in the dressing, and mix\/toss again. return to the fridge for 1 hour to combine the flavors before serving.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 1\/2 cup water to a boil in a medium pan: stir in couscous. remove pan from the heat; cover and let stand 5 minutes. fluff the couscous with a fork and set aside. in medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend. add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat. cover and chill for at least 1 hour to let the flavors blend.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook couscous as per packet instructions. chop tomatoes in half and squeeze excess seeds. chop roughly. dice cucumber, skin and all. finely chop spring onions. mix all ingredients together in large bowl, and then it is ready to eat. can be eaten cool or warm.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring broth and water to boil in a medium saucepan. remove from heat. stir in couscous. cover. let sit for 5 minutes. dressing: whisk sugar, dijon mustard, lemon juice, and red wine vinegar together. whisk in olive oil slowly. transfer couscous to a large bowl and fluff with fork to separate the grains. add tomatoes, cucumbers, green onion and feta cheese. add dressing and toss. serve at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place couscous in a heated bowl. add water. cover and let stand for 20 minutes, 'til all the water has been absorbed. add the vegetables. mix well. in a separate bowl place the oil, lemon juice, garlic, salt, and pepper. whisk briskly to mix. pour over the salad, toss to blend. serve at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a large skillet over medium heat. add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. stir in 1\/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. add 1 3\/4 cups water and salt; bring to a boil. gradually stir in couscous. remove from heat; cover and let stand 5 minutes. stir in onions and feta; toss well. serve warm or refigerated.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small jar or cruet, combine dressing ingredients. cover. shake well. set aside. boil couscous in water for 5 to 7 minutes until just tender. drain. rinse with cold water. in serving bowl, mix couscous with corn, pepper and onion. pour dressing over couscous mixture. mix well.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium pot, boil water with garlic, margarine and salt. when water is at a rolling boil, add couscous. stir a couple times. turn off heat and cover the pot. leave for 10 minutes without opening the lid. after 10 minutes, give the couscous another stir and let sit, uncovered to cool. meanwhile, while the couscous is busy cooling, in a large bowl, combine all the remaining ingredients except for the feta cheese, lemon juice and the oil. add the couscous to the bowl. mix thoroughly to combine everything. when everything is combined, you can add the lemon juice and oil and mix again. sometimes, i find i may have to add a litlle bit more lemon juice, but that is my preference -- add feta cheese just prior to serving the salad and mix again.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: salad: stir couscous into boiling water in saucepan. add 1 tablespoons olive oil. cover and remove from heat, let stand 5 minutes. uncover and fluff with a fork. let cool while preparing other ingredients. combine couscous with olives and prepared vegetables in salad bowl. add dressing when about ready to serve. dressing: combine orange peel and juice, vinegar, ginger, garlic, red pepper and olive oil in a jar. (can add 1\/4 tsp salt if desired). pour over couscous salad and toss to mix.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water to boil in a 1-qt saucepan over high heat. add couscous, turmeric, and pepper. remove from heat, cover, and let stand for 5 minutes. fluff with a fork and transfer to a large bowl. stir in the chickpeas, oranges, onions, and raisins. in a small bowl, whisk together the lemon juice, oil, and orange peel. pour over the salad and toss to mix well. cover and refrigerate for at least 1 hour.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 1-1\/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. remove from heat; cover and let stand 5 minutes. fluff with a fork. place couscous in a large bowl. combine 1\/2 cup orange juice, apricots, cranberries or currants, and vinegar in a small saucepan; bring to a boil. remove from heat; let stand 15 minutes. drain and discard cooking liquid. add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. chill.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 1 tbsp oil in medium saucepan. add all spices and dry couscous. stir until fragrant, about 2 minutes. being careful not to burn. add stock and bring to a boil. reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. remove from heat and let stand about 5 minutes. transfer to serving bowl and fluff with a fork. in a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. blend well. add remaining veggies and dressing. combine well. add cilantro and nuts. serve chilled or at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water and chicken broth to a rolling boil in a 2-quart pot. stir in couscous. cover the pot and remove from heat. let stand for 5 minutes. mix olive oil, lemon juice, and garlic together in a large bowl. add feta, tomatoes, beans, green onions, basil, oregano, and cilantro. toss together. fluff couscous, and season with salt and pepper. toss couscous into the tomato salad. serve chilled.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 1 ½ cups orange juice, water, and salt to a boil in a saucepan; gradually stir in couscous. remove pan from heat; cover and let stand 5 minutes; fluff with a fork; transfer couscous to a large bowl. combine ½ cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. remove from heat; let stand 15 minutes; drain and discard cooking mixture. add apricot mixture, cucumber, and remaining ingredients to the couscous; toss to combine.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat broth until boiling and stir in couscous. cover and remove from heat. let it stand for five minutes. transfer to a large bowl and fluff couscous with with and let cool for ten minutes. add feta, cucumber, tomato, pepper, green onion and fresh basil. prepare the dressing. combine vinegar, oil, garlic and sugar. pour dressing over couscous and vegetables and add salt and pepper to taste.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring chicken stock to a boil. place couscous in a heat proof bowl. stir in salt and cinnamon. pour boiling stock over couscous, cover and let stand for 5 minutes. remove cover, fluff with fork and allow to cool completely. if at all warm it will soften your veggies, which should stay fresh. in a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions. add the cooled couscous and toss until well blended. stir in the cilantro leaves. adjust with salt and pepper. serve cool.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare couscous according to package directions (i use chicken broth instead of water); fluff and allow to cool. chop the vegetables, and them and the cheese to the cooled couscous. gradually add vinegarette, tossing until it coats evenly. serve at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place couscous, cranberries, curry powder, salt, and sugar together in a heat-proof bowl and mix. add 3 cups boiling water to the bowl and add the orange juice and stir. cover the bowl with a dish and let stand 6 minutes. uncover and stir until the liquid is absorbed and the couscous is tender. fluff with a fork. add olive oil, scallions, parsley, lemon juice and toasted walnuts. mix all ingredients together until evenly distributed; taste and adjust seasonings: salt, pepper and lemon juice. serve at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place water in a saucepan and bring to a boil. stir in couscous and cover then remove from heat and let stand for 5 minutes. fluff with a fork then recover and refrigerate for at least one hour. in a bowl, combine the oranges, peas, almonds, onion and couscous. in a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well. pour dressing over couscous mixture and toss to coat.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: to make your own garlic-infused olive oil: thinly slice two cloves of garlic. add to a small saucepan with olive oil. heat on medium-low until garlic just begins to brown - do not burn garlic! remove from heat and use a slotted spoon to remove garlic from oil. discard garlic slices. set aside oil. in a medium saucepan, bring chicken stock to a boil. remove from heat and stir in couscous. cover and let stand for 5 minutes. fluff couscous with a fork. one at a time, stir in the remaining ingredients (starting with oil\/dressing) until well combined.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a saucepan. add green onions, garlic, and cumin. stir fry for 1 minute. add broth and bring to a boil. remove from heat, stir in couscous, and cover. let set for 10 minutes. pour couscous into a medium bowl and add remaining ingredients except pine nuts. mix everything together and season with salt and pepper to taste. cover and chill for at least an hour. sprinkle with toasted pine nuts and serve.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring oj or water to a boil in the microwave. put couscous in a bowl and pour boiling liquid over it. stir. put plastic wrap tightly over the bowl and put back in the microwave. chop apple and squeeze lemon over it and mix. chop celery, walnuts and onion. add to apples and toss. chop walnuts and add to the mix. fluff couscous with a fork. add apple mix and raisins. mix thouroughly. let sit for an hour or overnight before serving.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium-sized bowl, combine couscous and chickpeas. in a saucepan, bring broth to a boil and pour over couscous and chickpeas. cover and let stand 5 minutes. remove cover and fluff with a fork. (this is important to do or the couscous will harden into a lump). add tomato, pepper and corn and stir to combine. in a small bowl, combine oil, lemon juice and oregano and whisk vigorously to combine. pour dressing over couscous mixture and stir to coat.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil 2 cups of water. add the couscous to the boiling water, along with the lemon zest and lemon juice, olive oil, and parsley, salt and pepper. remove from the heat, cover and allow to sit for 5 minutes. allow the couscous to cool. stir in the cucumber and tomato, and herbs if you are using them.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the broth to boiling, or crumble a stock cube into 3\/4 cup boiling water and stir until dissolved. add the couscous to the hot broth, cover and leave to \"cook\"- about 5 minutes. then allow to cool while chopping the salad veggies. quarter the cherry tomatoes and finely dice the cucumber, bell pepper and spring onions\/ scallions. make the dressing- pour into a small jug or bowl the olive oil and red wine vinegar. season to taste with salt and pepper and whisk until the two liquids are completely blended together. fluff the couscous with a fork. add the salad veggies to the couscous and stir. drizzle the dressing over and stir to mix. cover and place in the fridge for 30 minutes to chill and for the flavours to blend. serve and enjoy!","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium saucepan, bring 2 cups water to boil. stir in couscous and immediately remove from heat. cover and let stand until water is absorbed, about 8 minutes. fluff with a fork and transfer to a large bowl. stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice. season to taste with salt and pepper. cover and chill overnight to let flavors develop. serve topped with hazelnuts.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl, whisk together curry powder, mustard and vinegar.season with salt ad pepper. whisk in 3 tablespoons olive oil and set aside. place couscous in a large bowl. pour boiling water over and stir to combine. cover with a plate, let steam until water is absorbed, about 5 minutes. fluff with fork and set aside. heat remaining tablespoon oil in large skillet over medium heat. add onion and cook, stirring until softened, about 4 minutes. stir in garlic and chili, stirring until softened. add corn and cook until tender, about 2 minutes. stir corn mixture into couscous. add curry vinaigrette and cilantro and toss to combine. serve warm or at room temperature.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the raisins in a small bowl; pour boiling water over raisins, and let stand 10 minutes. drain and set aside. comine the chicken broth and saffron in a medium saucepan; bring to a boil. stir in couscous. cover, and remove from heat immediately. let stand for 4 minutes or until the liquid is absorbed. combine the couscous, raisins, celery, green onions, toasted pine nuts, and parsley in a large bowl; toss gently, and set aside. in a small bowl, combine lemon juice, salt, pepper, and cinnamon in a bowl; stir well. gradually add olive oil, beating constantly with a wire whisk until blended. pour dressing mixture over couscous mixture; toss gently. cover and chill thoroughly.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the couscous in the vegetable broth but *do not* add any salt or butter. drain. set aside to cool. vinaigrette: whisk the vinaigrette ingredients together. taste and adjust seasoning if necessary. in a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. toss well to combine. line a platter or individual salad plates with the baby spinach. arrange the couscous mixture on the spinach. peel one orange,remove the pith and slice. peel the other orange, remove the pitch and cut into small bite-size chunks. arrange the orange slices around the edges and the chunks around and on top of the couscous. garnish with the almonds and fresh parsley.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring a large pot of water to a boil and salt it. cook the couscous, stirring occasionally, until tender but not mushy. when it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl. dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta. taste and add more acid or salt as necessary. add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.","target":"bring the broth to a boil. place couscous in a medium bowl. pour broth over couscous with stirring. cover and let stand for 10 minutes add the radishes, scallion tops, tomato, olive oil, and salt and pepper to taste. fluff with a fork or chopstick. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice potatoes into quarter inch rounds and toss with salt and pepper. slowly heat cream and cheese together until thoroughly melted. in a deep casserole dish layer half the potatoes. cover with half the cream mixture. repeat. cover and bake at 350°f for one hour. sprinkle top with chives or parsley.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a heavy nonstick skillet. have the pasta out at room temperature in a large bowl. in a small bowl, beat together the eggs, milk, cheese, fresh parsley and\/or chives, and a lot of freshly ground black pepper. pour egg mixture over pasta and toss it well. when butter has heated past the point of foaming, add pasta and flatten into a big pancake. cook over medium heat until the bottom forms a golden brown crust. flip the\"pancake\" over and continue to cook until that side also forms a golden brown crust. slide pancake out onto a hot plate; cut in wedges; serve hot. pass additional grated cheese!","target":"preheat oven to 350*f. in large bowl, mix cooked hot cooked spaghetti with olive oil and grated parmesan cheese. add garlic powder, tomatoes with their juice, olives (if using) and spaghetti sauce; mix well. pour into 9x13\" baking dish or 2-quart casserole dish sprayed with non-stick cooking spray. top with shredded mozzarella cheese. bake for 20 to 25 minutes, until cheese on top is hot and bubbly and slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350. grease and flour 13x9 cake pan. mix cake mix, oil, and eggs until blended. add oranges and beat for 2 minutes. bake for 30 minutes or until done (toothpick inserted in center comes out clean). let cool. mix pudding and pineapple until thickened. fold in cool whip and coconut. spread on cake. cake must be refrigerated.","target":"mix cake mix, eggs, applesauce and oranges. beat on high about 6 minutes. put in a 9 x 13 pan, very well greased and floured. bake 15 minutes at 325 degrees, or until cake is done. let cool. mix pudding and pineapple with juice, fold in a large tub of cool whip. top cake with this. notes: refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all together. cook until thick. pour into baked pie shell. cover with meringue. meringue: beat 3 egg whites until foamy. begin adding 6 tablespoons sugar gradually. continue beating until mixture is shiny and stiff peaks form. brown lightly in 370 degree oven for about 8 minutes. watch to prevent burning.","target":"in a saucepan combine first 3 ingredients with a small bit of the milk, to form a lump free paste. add rest of the milk and bring to boil,. remove and let cool. refrigerate until chilled. serve in a large glass with ice cream and whipped cream sprinkled with grated chocolate. can easily be double, tripled, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all together. cook until thick. pour into baked pie shell. cover with meringue. meringue: beat 3 egg whites until foamy. begin adding 6 tablespoons sugar gradually. continue beating until mixture is shiny and stiff peaks form. brown lightly in 370 degree oven for about 8 minutes. watch to prevent burning.","target":"make a paste with the chocolate and milk. if the paste starts to get too dry, add more milk. when most or all of the chocolate is dissolved, add the remaining milk and pour into a sauce pan. add the sugar. heat over low to medium heat while stirring constantly until it steams. pour into your favourite mug and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all together. cook until thick. pour into baked pie shell. cover with meringue. meringue: beat 3 egg whites until foamy. begin adding 6 tablespoons sugar gradually. continue beating until mixture is shiny and stiff peaks form. brown lightly in 370 degree oven for about 8 minutes. watch to prevent burning.","target":"in a heavy saucepan, combine sugar, cocoa, cornstarch, and salt. gradually add milk. bring to a boil over medium heat; boil and stir in butter and vanilla. spoon into individual serving dishes. chill until serving time. sprinkle with m and m's if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all together. cook until thick. pour into baked pie shell. cover with meringue. meringue: beat 3 egg whites until foamy. begin adding 6 tablespoons sugar gradually. continue beating until mixture is shiny and stiff peaks form. brown lightly in 370 degree oven for about 8 minutes. watch to prevent burning.","target":"mix dry ingredients. add 2 cups boiling water. cook until thickened over boiling water or medium heat. stir constantly. add egg yolks (mixing a bit of the hot liquid with the yolks before adding). and cook a bit long. remove. add butter and vanilla. cool. pour into baked pie shell. meringue:. beat 2 egg whites till fluffy. add sugar and cornstarch. whip until it peaks. pile on top of pie. brown slightly in a 350f oven (approx 5 - 10 mins)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all together. cook until thick. pour into baked pie shell. cover with meringue. meringue: beat 3 egg whites until foamy. begin adding 6 tablespoons sugar gradually. continue beating until mixture is shiny and stiff peaks form. brown lightly in 370 degree oven for about 8 minutes. watch to prevent burning.","target":"mix together the sugar, cornstarch and salt in a medium saucepan. add 1\/3 cup of milk, stirring to form a smooth paste. whisk in the remaining milk and the egg yolks. cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (do not boil.). remove from heat. add vanilla and chocolate, stirring until chocolate is melted and the mixture is smooth. pour into 4 4-ounce ramekins, glasses or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. sprinkle with cocoa powder before serving, if desired. notes: i have also used 3 oz. unsweetened chocolate and 3 oz. semi-sweet chocolate in place of the bittersweet chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook marinated chicken on barbeque or oven. cut into chunks once done. melt the butter. add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream. bring mixture to a boil, stirring often. add water according to desired thickness. mixture should not be runny or too thick- should be thick enough to coat a spoon. add in garlic powder, chili pepper(s) and ginger powder, stir. add chicken chunks to mixture. stir in sauted ginger and fresh cilantro. these are optional ingredients, adjust use according to taste. stir mixture until chicken is thoroughly coated. remove from heat. butter chicken is traditionally eaten with an indian bread called'naan'. it can also be eaten on a bed of rice.","target":"heat the oil in a heavy based frying pan. stir fry the chicken in a few batches for 2-3 minutes or until golden. transfer to a plate as you go. reduce heat and add the butter to the pan. add the garlic and curry paste: stir for 30 seconds. stir through the soup, yogurt and cream then return the chicken and juices to the pan. simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly. serve over rice, sprinkled with the coriander leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook marinated chicken on barbeque or oven. cut into chunks once done. melt the butter. add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream. bring mixture to a boil, stirring often. add water according to desired thickness. mixture should not be runny or too thick- should be thick enough to coat a spoon. add in garlic powder, chili pepper(s) and ginger powder, stir. add chicken chunks to mixture. stir in sauted ginger and fresh cilantro. these are optional ingredients, adjust use according to taste. stir mixture until chicken is thoroughly coated. remove from heat. butter chicken is traditionally eaten with an indian bread called'naan'. it can also be eaten on a bed of rice.","target":"season the chicken with salt and pepper. melt butter in a large saucepan, add the chicken and saute until browned on all sides. remove from the heat, lift out the chicken with a slotted spoon, and set aside. quarter and peel the apples, then core and slice them. return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves. simmer for 15 minutes, stirring the apples frequently. return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary. add the cream and heat through, then taste the sauce for seasoning. serve hot, garnished with apple slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease two 8-by-4-inch loaf pans. in large bowl, with electric mixer at medium speed, cream butter, sugar, eggs, and orange peel until light and fluffy. beat in mashed bananas. on waxed paper, combine flour, baking soda, and 1\/2 teaspoon salt. at low speed, gradually add flour mixture, then buttermilk; beat just until smooth. stir in nuts and chocolate. evenly spoon into prepared pans. bake 1 hour, or until cake tester inserted in center comes out clean.","target":"preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease two 8-by-4-inch loaf pans. in large bowl, with electric mixer at medium speed, cream butter, sugar, eggs, and orange peel until light and fluffy. beat in mashed bananas. on waxed paper, combine flour, baking soda, and 1\/2 teaspoon salt. at low speed, gradually add flour mixture, then buttermilk; beat just until smooth. stir in nuts and chocolate. evenly spoon into prepared pans. bake 1 hour, or until cake tester inserted in center comes out clean.","target":"preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease two 8-by-4-inch loaf pans. in large bowl, with electric mixer at medium speed, cream butter, sugar, eggs, and orange peel until light and fluffy. beat in mashed bananas. on waxed paper, combine flour, baking soda, and 1\/2 teaspoon salt. at low speed, gradually add flour mixture, then buttermilk; beat just until smooth. stir in nuts and chocolate. evenly spoon into prepared pans. bake 1 hour, or until cake tester inserted in center comes out clean.","target":"preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. grease two 8-by-4-inch loaf pans. in large bowl, with electric mixer at medium speed, cream butter, sugar, eggs, and orange peel until light and fluffy. beat in mashed bananas. on waxed paper, combine flour, baking soda, and 1\/2 teaspoon salt. at low speed, gradually add flour mixture, then buttermilk; beat just until smooth. stir in nuts and chocolate. evenly spoon into prepared pans. bake 1 hour, or until cake tester inserted in center comes out clean.","target":"drain the plain yogurt for 3-4 hours. it needs to be the same kind of consistency as either crisco or butter. mix together the yogurt, sugar, eggs, vanilla, and applesauce to a creamy consistency. mix together the dry ingredients. flour, baking soda, salt. slowly add the dry mix into the yogurt mix. stir until it is smooth. add in bananas and only mix for about 30 seconds or until all the bananas are broken up. the mix should remain chunky from the bananas. bake @ 350 for 50 minutes in a greased bread pan or 22 minutes in a greased muffin pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in sauté pan heat garlic in oil on medium heat. add onion and jalapeño as oil begins to warm. add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick. add contents of cans of black beans and bring to a boil. reduce heat and simmer for 20-25 minutes, to allow flavors to blend. add chopped cilantro and lime juice and stir. serve.","target":"in a 3 quart baking dish, combine onion, green pepper, oil and garlic. cover and microwave on high 3-5 minutes or until vegetables are softened. add zucchini, tomatoes, tarragon, oregano, basil, salt and pepper; stir and cover. cook on high 4 minutes. add beans, stir and cover. cook on high 4-6 minutes or until heated through. let stand 2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix oatmeal, flour and brown sugar. cut in the butter until mixture is crumbly. press 1\/2 of mixture into and 8x8 baking pan. pour cranberry sauce over the crust and top with the rest of the crumb mixture; bake at 375 for 45 minutes. serve warm with whipped cream or vanilla ice cream.","target":"in a small bowl, combine the biscuit mix, sugar and orange peel. stir in milk just until moistened; set aside. in a small nonstick skillet, combine pie filling and orange juice; bring to a boil, stirring occasionally. drop biscuit mixture in two mounds onto boiling cherry mixture. reduce heat; cover and simmer for 10 minutes. uncover; simmer 5-7 minutes longer or until a toothpick inserted into a dumpling comes out clean. also tastes wonderful with apple or blueberry pie filling instead of cherry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix oatmeal, flour and brown sugar. cut in the butter until mixture is crumbly. press 1\/2 of mixture into and 8x8 baking pan. pour cranberry sauce over the crust and top with the rest of the crumb mixture; bake at 375 for 45 minutes. serve warm with whipped cream or vanilla ice cream.","target":"preheat oven to 350f and lightly spray a 3 quart baking dish. combine cranberries, pineapple, blueberries, brown sugar, cinnamon and nutmeg in a medium mixing bowl. place these now into a 3 quart baking dish or casserole dish. combine baking mix and milk in a small mixing bowl. drop spoonfuls of the dough on top of the fruit mixture. sprinkle with a little sugar. bake for 45 minutes or until dough is golden brown. serve warm (with ice cream is a nice touch too)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix oatmeal, flour and brown sugar. cut in the butter until mixture is crumbly. press 1\/2 of mixture into and 8x8 baking pan. pour cranberry sauce over the crust and top with the rest of the crumb mixture; bake at 375 for 45 minutes. serve warm with whipped cream or vanilla ice cream.","target":"preheat oven to 400°. sift dry ingredients together. add the milk and beat well. melt butter in a 3 \" deep 8 x 8 baking pan. pour in the batter and then add the berries on top. bake for 30-35 minutes or until golden brown. the batter will rise to the top of the cobbler and make a light, rich crust. note: be sure to test the the center because it tends to be the last to bake and might be under-cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix oatmeal, flour and brown sugar. cut in the butter until mixture is crumbly. press 1\/2 of mixture into and 8x8 baking pan. pour cranberry sauce over the crust and top with the rest of the crumb mixture; bake at 375 for 45 minutes. serve warm with whipped cream or vanilla ice cream.","target":"heat the butter in a skillet over medium low heat and sweat the shallots until softened. stir in the cranberries, maple syrup, and apple cider; season with salt and pepper. simmer mixture until it reduces to about 1 1\/2 cups; pass through a food mill. refrigerate until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 450. cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. roast the squash for 40-45 minutes or until it is very tender. allow squash to cool. while the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft. add the broth, cover and simmer for 10 minutes. scoop the cooled squash from the skin. place half the squash and half the broth in a blender, puree until smooth. repeat with the other half of the squash and broth. if needed, add water to achieve the desired consistency. return the soup to the sauce pan and reheat. salt and pepper to taste. if desired, garnish each serving with a spoonful of sour cream.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 350 degrees. butter a 2-quart baking dish. place squash in a large saucepan; cover with water. bring to a boil; cover and cook for 25-30 minutes, or until tender. drain, and place in a mixing bowl; beat just until smooth. add the milk, butter, eggs and vanilla; mix well. combine the dry ingredients; add to squash mixture and mix well. transfer to baking dish. cover and bake for 45 minutes. meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash. bake, uncovered for 12-15 minutes, or until heated through.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f lightly grease a 2-quart baking dish and set aside. combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well. spoon into baking dish and top with marshmallows. combine brown sugar, flour and butter in a small bowl and mix until crumbly. sprinkle topping over marshmallows. bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl, dissolve yeast in water; let stand 5 minutes. add squash, milk, eggs, butter, sugar and salt; mix well. gradually add 3 ½ cups flour; beat until smooth. add enough remaining flour to form a soft dough. turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer). place in a greased bowl, turning once to grease top. cover and let rise in warm place until doubled, about 1 hour. punch dough down. shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans. cover and let rise until doubled about 30 minutes. bake at 375 for 20 minutes or until tops are golden. remove from pans to cool on wire racks.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, saute onions in margarine until tender. add squash, water, bouillon, marjoram, black pepper and cayenne pepper. bring to boil; cook 20 minutes, or until squash is tender. puree squash and cream cheese in a blender or food processor in batches until smooth. return to saucepan, and heat through. do not allow to boil.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thaw the frozen squash in separate container. peel and chop the carrots. place the carrots in a pot and add enough water to cover them. simmer the carrots until soft. heat the olive oil in a pot. saute the apples until softened and slightly browned. shake a few dashes of cinnamon onto the apples. add the softened carrots (and the water they cooked in) and saute for a few more minutes, then mash with a fork to desired consistancy (i like it slightly chunky.). add the thawed butternut squash, the orange zest and the 3\/4 cup of water. simmer for 30 minutes. chop the scallions finely and add, stir in the horseradish mustard and vanilla soymilk and simmer 15 more minutes. just before serving, add cinnamon and ground black pepper to taste.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve.","target":"cut squash in half, scrape out seeds and fiber. chunk in 2\" pieces. boil or steam (steaming preserves its high amounts of vitamin c and a better) 20 minutes (boil) or 30 (steam) until tender. cool slightly, and slip skin off pieces. spoon flesh into blender, add remaining ingredients and process till smooth. goes well with roast birds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. place flour, soda, salt, spices and dry pudding mix in bowl. beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs. combine squash mixture with flour mixture by hand. mix until just moist. stir in chopped nuts. pour into greased large loaf pan. bake at 350°f for 1 hour or till knife comes out clean.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve.","target":"combine the eggs, flour, and salt. knead by hand until the dough is smooth and elastic. slice the squash in half and scoop out the seeds. place halves cut-side down in 1\/4\" of water in a baking pan. bake at 375 f for 40 minutes or until tender. scoop out the cooked squash and mash well using a fork or potato masher. add butter, nutmeg, and cinnamon. season with salt and sugar to taste. once cool, use immediately or refrigerate overnight. fill the ravioli. cook raviloli in boiling water for 5-7 minutes or until tender. toss with butter and parmesan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the eggs, flour, and salt. knead by hand until the dough is smooth and elastic. slice the squash in half and scoop out the seeds. place halves cut-side down in 1\/4\" of water in a baking pan. bake at 375 f for 40 minutes or until tender. scoop out the cooked squash and mash well using a fork or potato masher. add butter, nutmeg, and cinnamon. season with salt and sugar to taste. once cool, use immediately or refrigerate overnight. fill the ravioli. cook raviloli in boiling water for 5-7 minutes or until tender. toss with butter and parmesan.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onions (in large sauce pan) in margarine until tender. add squash, water, bouillon, marjoram, black pepper, cinnamon, nutmeg and cayenne pepper. bring to boil; cook 25 minutes, or until squash is tender. puree squash and cream cheese in a blender or food processor in batches until smooth. return to saucepan to simmer, or put in crock pot and turn to \"low\" or \"keep warm\". taste improves greatly if you let all ingredients simmer together for a while!","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f cut squash into quarters, remove seeds and place in a baking dish with 1\/2 c water. cover and bake til ltender (50 to 60 minutes). let cool and mash flesh. set aside. in a large bowl, combine 3\/4 c squash with remaining ingredients to form a soft dough. turn out onto a floured board and knead until smooth and pliable like a firm bread dough. place in a bowl, cover with plastic wrap and let rest for at least 30 minutes. shape and cook dough as desired.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut squash in half lengthwise; remove and discard seeds. cut each half into 4 wedges; cut wedges into 2-inch pieces. stir together squash, 1\/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. uncover and cook 5 minutes or until liquid thickens and squash is tender. gently stir in pecans and sage until well combined.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter or margarine in a large saucepan. add the onions and cook for about. 5 minutes until soft. add the squash, stock, potatoes, and paprika and bring to a boil. lower the heat to low, cover the pan, and simmer for about 35 minutes until all the vegetables are soft. pour the soup into a food processor or blender and process until smooth. return the soup to the pan and stir in the cream, if using. season with salt and pepper and reheat slowly. stir in the chopped chives just before serving. garnish each serving with a few whole chives.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan put butter and onions. soften onions, takes about 3 minutes. add broth, squash, apple. bring to a boil. lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally. let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat broth until almost boiling, then reduce to a simmer. in a large skillet, heat butter. add onions and cook 1-2 minutes, until soft. add rice, and stir until well coated. pour in wine and stir until it is absorbed by the rice. add squash and 1 ladle of broth. continue to feed broth to the mixture until the squash is softened and the rice is al dente. add salt and pepper to taste.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven to 350 degrees. cut squash in half lengthwise, and scoop out all seeds and membrane. place both pieces of cut squash face down on shallow baking dish. add water to baking dish to about 1\/2\" depth. place in oven for about 1-1\/2 hours or until squash is very soft. remove from oven, and carefully scoop out cooked squash into mixing bowl. add 1 cup fat free ricotta, 3 tablespoons splenda brown sugar, 2 tablespoon margarine, 1 teaspoon cinnamon. beat with electric mixer until it reaches the consistency of mashed potatoes. (add a little skim milk if too thick). serve. serving idea: for a sweet dessert like treat, spoon into small ramikens and top with a dollop of fat free\/sugar free cool whip. enjoy!","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine corn meal, flour, baking powder, spices and salt. cream butter, add sugar and beat until light. add eggs, lemon juice, squash and milk until combined. gradually add dry ingredient until well combined. pour batter into a buttered loaf pan and bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. cool 10 minute before serving. if using a cast iron skillet, grease skillet and preheat in 350 degree oven. pour batter in hot skillet and bake until a knife inserted comes clean.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve.","target":"butter 2-quart baking dish and set aside. position rack in center of oven and preheat to 350 degrees. slice squash using firm pressure. if slicing by hand, slice into about 1\/4 inch pieces. melt butter in large skillet over medium heat. add shallot and saute until softened, about 5 minutes. stir in squash; add salt, nutmeg and pepper to taste and continue cooking 3 minutes. transfer to prepared dish. squash can be prepared ahead to this point. cover and refrigerate. bake, covered, 45 minutes. add parsley to squash and toss lightly. taste and adjust seasoning, if necessary, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 400 and #730;f\/gas 6. brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. roast for 30 minutes. heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour. add the diced peppers, beans, pesto, tomatoes and soft cheese. season to taste and cook for a further 5 minutes. carefully remove the squash from the oven and unwrap from the foil. place on a baking sheet and spoon the vegetable and bean mixture into the squash. return to the oven for 20 minutes. serve hot, garnished with the chopped herbs.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puree onion, garlic and 1 tbls vegetable broth in blender until smooth. heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes). stir in onion paste and ginger. cook, stirring often, until caramelized, 6 to 8 minutes. add tomato paste, scraping bottom of pot if needed. stir in remaining 3 cups of broth, salt and chili pepper flakes. add squash, and cover partially. bring to a boil. reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. serve over brown rice and garnish with cilantro and lime wedges. to thicken curry a bit, mash up some of the squash.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place all ingredients in large, heavy bottom pot. heat to boiling. reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking. to test if done, a dollop placed on a plate will not run after 2 minutes. pack into clean jars, cover and refrigerate or freeze.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead). preheat oven to 350 degrees f. bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. combined cooking time of 1 1\/2 hours.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot add the squash, onion, garlic, bay leaves, and vegetable broth. add water if the liquid does not cover the vegetables. simmer until the squash can be easily pierced with a fork. remove the bay leaves and blend with a hand blender until smooth. add the butter and milk and blend again until everything is mixed well. serve with a dollop of sour cream and a light sprinkle of chives.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: when making butternut squash bread- take the butternut squash and cut in half. put one half in the microwave for 10-12 minutes or until soft inside. repeat for the other half of the squash. mix together dry ingredients. add to it the water, oil, eggs and pumpkin or squash. pour 1\/2 full into 3 greased and floured 9\"x5\" loaf pans. bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add margarine to squash; stir until melted. add sugar, milk, salt, and spices. beat with an electric mixer on low speed until blended. add eggs, beat well. stir in vanilla. turn into a greased casserole dish. bake at 325* until souffle is set. serve immediately.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally. add broth, sage, salt and pepper. cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice. in a large salad bowl toss greens with apple and onion; set aside. make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well. drizzle vinaigrette over greens and toss gently. remove squash from the pan with a slotted spoon and place on salad greens. sprinkle with cheese and serve.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the squash in half and scrape out the seeds. place it cut-side up in a baking pan with about 1\/4 inch of water. cover with foil and bake at 375 f for about 45 minutes, or until soft. allow to cool completely. i usually do this step early in the day. in a large soup pot heat the oil. add the leeks, celery and ginger and cook until soft but not browned - five to ten minutes. peel the cooled squash then cut into pieces and add to the soup pot. pour in 4 of the cups of stock. bring to a boil, then cover and simmer for 20 minutes, stirring occasionally. add the tofu to the pot and then puree the soup using a blender or food processor. return to heat add remaining 2 cups of stock and the salt. stir thoroughly.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven rack in the middle position; preheat oven to 425°. line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. place the squash in a large bowl. melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined. add pineapple, salt, pepper, and ginger. bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes. pour pineapple mixture over squash and toss to coat. spread squash on prepared pan. bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife. sprinkle with walnuts and serve immediately. store leftover squash in covered container in the refrigerator.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350 degrees. peel, clean squash and cut into 1\/2 inch pieces. arrange squash on a large baking pan. drizzle to olive oil and toss to coat. sprinkle with salt and pepper. roast for 30-40 minutes or until soft and starts to caramelize on the edges. turn over half way through. mean while, in a saute pan, cook pancetta until brown and crispy. remove with a slotted spoon and set a side. add butter and garlic to the pancetta drippings. saute until both become slightly brown. add sage. allow sage to become cripsy. arrange squash on a serving dish. pour brown butter and sage mixture over the top and gently toss to coat. add pancetta, pine nuts and a generous portion of blue cheese. serve immediately.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a separate saucepan, bring stock to a gentle simmer. in a large saucepan, heat the oil over medium heat. saute the leeks until softened, about 4 minutes. add the rice and stir until each grain is well coated with oil and translucent with a white dot in the centre, about 3 minutes. add the wine and stir until completely absorbed. add the simmering stock a ladle at a time, stirring frequently after each addition. wait until the stock is almost completely absorbed before adding the next one. reserve 1\/4 cup. when the rice is creamy and tender but still firm in the centre (about 20 minutes), stir in the squash. remove from heat, add the butter or margarine and the reserved stock. season with salt and pepper to taste and serve at once.","target":"in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple and reserve juice. in a large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. for dressing, in a small saucepan stir together sugar, flour, reserved pineapple juice, vinegar and egg. cook and stir over medium heat, just until mixture bubbles. reduce heat; cook and stir for 2 minutes more. transfer the mixture to a small bowl. cover and chill. to serve, combine chilled dressing, apples, cool whip, cherries, peanuts and marshmallow mixture.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple (reserve juice). combine sugar, pineapple juice, flour, egg and vinegar. cook until thick using a wire whisk to stir. cool slightly and combine with pineapple and marshmallows. refrigerate overnight. combine pineapple mixture with cool whip, apples and nuts. chill and enjoy! it really does taste like a taffy apple!","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour and sugar; mix well. beat egg and add to flour\/sugar; combine. add vinegar and pineapple juice. cook in small saucepan over low heat. stir (almost constantly) and cook until thick. cool completely. pour cooled dressing over pineapple, apples and peanuts. stir in cool whip. refrigerate.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving.","target":"mix butter, sugar and cornstarch. stir while pouring boiling water over it. bring mixture to a boil and thicken. cool. then add vanilla, vinegar and salt. pour over chopped apples (we like to use spartans). you can add a handful of nuts or raisins or both, if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple. reserve juice. mix pineapple and marshmallows. refrigerate over night. mix flour, pineapple juice, vinegar and egg. cook until thick. cool in refrigerator. next day, mix pineapple and marshmallows with the dressing mixture. add cool whip, fold in well. next, add apples and peanuts. mix well and refrigerate until served.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple and reserve juice. in saucepan, combine pineapple juice, flour, sugar, egg and vinegar. cook until slightly thickened. refrigerate until cool, about an hour. mix pineapple, marshmallows, apples and peanuts together. when juice mixture is cooled, combine with cool whip and apple mixture. sprinkle with remaining peanuts.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving.","target":"core and cut the apples into bite-sized pieces and toss with lemon juice to prevent the apple pieces from browning. in a large bowl toss all the ingredients together except the yogurt. gently fold in yogurt and chill the salad before serving. note: sometimes i substitute 1\/2 c finely chopped celery for the raisins for a less sweet salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving.","target":"combine sour cream, honey, and brown sugar, in a small bowl, and stir well. cut apples into 1\/2in. x 1\/2in. x 1\/2in. cubes, and place in a bowl big enough to hold it all. add sour cream mixture, and toss to combine. cover with plastic wrap, and chill for 20 minutes. garnish with a few slices of the cheese. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut apples into bite sized pieces. toss apples in reserved pineapple juice and drain. in separate bowl mix drained pineapples, sugar, flour, eggs, apple cider vinegar and cool whip. add 2\/3 cup of peanuts. add apples to mixture. mix. sprinkle remaining peanuts on top.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: day before: drain pineapple, save juice. mix marshmallows and pineapple together. refrigerate overnight. in small saucepan heat pineapple juice, flour, sugar, and vinegar. simmer until thickened, then refrigerate in a small container overnight. serving day: mix all ingredients together. refrigerate for at least 1\/2 hour before serving.","target":"in a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. cook over low heat, stirring constantly, until thickened, about 10 minutes. refrigerate for 1 hour. in a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended. in a large bowl, combine pineapple, apples, marshmallows and peanuts. stir in topping mixture. refrigerate for 2 to 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium sized pot combine stock, veggies and spices except parsley. bring to a boil and cook for 3 minutes. add the chicken and cook for 8-10 minutes or until tender. stir in parsley. while chicken is cooking, cook the noodles in a large pot as per package directions. drain and add to soup.","target":"in a large saucepan over medium-low heat, heat chicken broth. in a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth. increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium pot, bring 2 qts water and 1 t salt to a boil. cut a ring around the middle of each potato. drop potatoes in boiling water, bring back to the boil. reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. drain well. add butter and parsley. toss to coat well.","target":"place potatoes in saucepan and cover with water; add salt. bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender. meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth. remove from the heat and add the onions, thyme, tarragon and pepper. drain potatoes and place in a serving bowl; add cream sauce and toss to coat. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium pot, bring 2 qts water and 1 t salt to a boil. cut a ring around the middle of each potato. drop potatoes in boiling water, bring back to the boil. reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. drain well. add butter and parsley. toss to coat well.","target":"preheat oven to 350 degrees. after your oven has preheated put your stick of butter in a 13x9 pan, and place it in the oven to melt. if you have the whole potatoes then slice your potatoes while you are melting your butter. after your butter has melted pull your pan out and carefully add your potatoes gently stir potatoes around to coat potatoes with butter. add salt and pepper to taste. you can add any kind of spices you want. bake for 30-35 minute till golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium pot, bring 2 qts water and 1 t salt to a boil. cut a ring around the middle of each potato. drop potatoes in boiling water, bring back to the boil. reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. drain well. add butter and parsley. toss to coat well.","target":"bring enough salted water to cover the potatoes to a boil in a medium size saucepan. place the potatoes in the boiling water; reduce the temperature to low. cover and cook until tender, about 15 minutes. do not overcook. remove the potatoes and cool. cut each potato in half and carefully scoop out a portion of the center with a small spoon or melon baller. (you can take a very thin slice of potato off the bottom so that it will sit flat.). place a small dollop of sour cream in the center. top with a pinch of cheese, bacon and chives. makes 24 appetizers. stuffing variation: combine 1\/2 cup smoked salmon, 1\/4 cup sour cream, 2 tablespoons minced red onion, 1 teaspoon capers, drained, and 1\/2 teaspoon prepared horseradish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium pot, bring 2 qts water and 1 t salt to a boil. cut a ring around the middle of each potato. drop potatoes in boiling water, bring back to the boil. reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. drain well. add butter and parsley. toss to coat well.","target":"wash potatoes, and peel a 1\/2-inch strip around center of each. combine potatoes and dillweed in a saucepan, cover with water and cook 15-20 minutes or until potatoes are tender. drain water from potatoes. combine remaining ingredients and spoon over hot potatoes, stirring gently until coated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium pot, bring 2 qts water and 1 t salt to a boil. cut a ring around the middle of each potato. drop potatoes in boiling water, bring back to the boil. reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. drain well. add butter and parsley. toss to coat well.","target":"wash potatoes, but do not dry. peel a ring around the center of each potato. in a pot large enough to hold the potatoes in a single layer, melt the butter over medium-high heat until foamy and almost browned. place the wet potatoes in the pot and cover tightly. in about 3 minutes, the potatoes will start to sputter. holding the lid in place, shake the pot to crisp all sides of the potatoes. continue to shake the pot frequently until the potatoes are browned on the outside and tender inside, 15-18 minutes. season with salt and abundant coarsely ground ricolor pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni, rinse and drain. melt butter in heavy bottomed 2 quart sauce pan. add flour,s and p, whisk in and cook until bubbly. slowly whisk in milk. cook until it starts to thicken. add cheeses and mustard and cook until thick. pour sauce over macaroni,stir, heat and serve. freeze any leftovers. when thawed, reheat adding extra liquid (water or milk) until it is the consistancy you like.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni, rinse and drain. melt butter in heavy bottomed 2 quart sauce pan. add flour,s and p, whisk in and cook until bubbly. slowly whisk in milk. cook until it starts to thicken. add cheeses and mustard and cook until thick. pour sauce over macaroni,stir, heat and serve. freeze any leftovers. when thawed, reheat adding extra liquid (water or milk) until it is the consistancy you like.","target":"preheat oven 350°f. melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat. add cheeses, stirring well until well blended. stir in cooked macaroni. spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni, rinse and drain. melt butter in heavy bottomed 2 quart sauce pan. add flour,s and p, whisk in and cook until bubbly. slowly whisk in milk. cook until it starts to thicken. add cheeses and mustard and cook until thick. pour sauce over macaroni,stir, heat and serve. freeze any leftovers. when thawed, reheat adding extra liquid (water or milk) until it is the consistancy you like.","target":"cook macaroni according to package directions. preheat oven to 350°f. pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. add 3\/4 of the cheese to the casserole and mix. drain macaroni and add to tomato\/cheese mixture, stir. put remaining cheese on top and cover. bake at 350 f for 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook macaroni, rinse and drain. melt butter in heavy bottomed 2 quart sauce pan. add flour,s and p, whisk in and cook until bubbly. slowly whisk in milk. cook until it starts to thicken. add cheeses and mustard and cook until thick. pour sauce over macaroni,stir, heat and serve. freeze any leftovers. when thawed, reheat adding extra liquid (water or milk) until it is the consistancy you like.","target":"in medium saucepan, combine first 4 ingredients; stir in milk. add margarine; stirring constantly. bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 cup shredded sharp cheese and 1\/2 cup velveeta. add elbows. pour into greased 2-quart casserole. sprinkle with rest of cheddar, grated parmesan and bread crumbs. bake uncovered in 375 degree oven for 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni, rinse and drain. melt butter in heavy bottomed 2 quart sauce pan. add flour,s and p, whisk in and cook until bubbly. slowly whisk in milk. cook until it starts to thicken. add cheeses and mustard and cook until thick. pour sauce over macaroni,stir, heat and serve. freeze any leftovers. when thawed, reheat adding extra liquid (water or milk) until it is the consistancy you like.","target":"in 3-quart saucepan, cook and drain macaroni as directed on package. return to saucepan; stir in sour cream. cover to keep warm. while macaroni is cooking, heat oven to 350°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheese until melted. add cheese sauce to cooked macaroni mixture; mix well. spoon into baking dish. in small bowl, mix bread crumbs, parmesan cheese, and oil until crumbly. sprinkle over casserole. bake 20 to 25 minutes or until edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"bake your potatoes well, either in the microwave or oven, doesn't matter. let them cool slightly. scoop out the insides and either toss the peel or put it aside to make something with it later. add flour and about 1\/4 the chicken broth (slowly added) to a medium saucepan whisking till blended, while heating. add potato, pepper, and salt. cook over medium heat stirring and mashing constantly. it should be thick and bubbly. add cheese stirring until cheese melts and combines with the rest of the ingredients. use soup spoon to add a little more chicken broth if it needs thickening. remove from heat. pour into bowl and garnish with a spoonful of fat free sour cream in the center topped with bacon bits, chives, and cheddar if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"chop cooked bacon and set aside. cook onions in bacon drippings over medium high heat until transparent. add flour, stirring to prevent lumps. cook for 3 to 5 minutes until mixture begins to turn golden. add broth gradually, whisking constantly until thickened. reduce heat to simmer. add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. simmer ten minutes on low heat. serve in bowls. top with cheese and green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"preheat oven to 400°f. pierce potatoes with a fork; bake at 400°f for 1 hour or until tender. cool. peel potatoes; coarsely mash. discard skins. lightly spoon flour into a dry measuring cup; level with a knife. place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. cook over medium heat until thick and bubbly (about 8 minutes). add mashed potatoes, 3\/4 cup cheese, salt, and pepper, stirring until cheese melts. remove from heat. stir in sour cream and 1\/2 cup onions. cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1\/2 cups soup into each of 8 bowls. sprinkle each servings with 1 1\/2 teaspoons cheese, 1 1\/2 teaspoons onions, and about 1 tablespoon bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"chop bacon and fry in a very large pot until crisp. remove from pan, reserve 1\/2 of drippings. add celery and onion to drippings and saute until soft but not brown, approximately ten minutes. stir in flour. add stock and simmer for five minutes or until thickened. add potatoes. mix cream, milk, and sour cream. add this to soup. heat through. garnish with cheese, green onion, and bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"cook and crumble bacon, saving drippings in pan. cut potatoes in half, scoop out center. chop half of the peel, discard the rest. cook yellow onion in bacon drippings about 3 minutes. add flour, stirring to prevent lumps, cook 3-5 min until mixture just begins to turn golden. gradually add 2 cups chicken stock, or hot milk, whisking to prevent lumps, until mixture thickens. pour into large sauce pan and add remaining hot liquid. reduce heat to simmer, whisk in potatoes, peels, sour cream, chopped bacon, parsley, garlic powder, basil, salt and pepper (to taste). add cheddar cheese and white part scallions, heat until cheese melts thoroughly. top with chopped bacon, green part scallions, and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"in large saucepan, combine the potatoes, 2 cups milk and 1 t salt. cover and bring to a boil over medium-high heat. lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes. add the remaining 1 cup milk, then puree the soup. season with salt and pepper. microwave the bacon at high power until crisp, 3-4 minutes; crumble. divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"1. whisk chicken base into 1-1\/2 gallons of hot water until base is completely dissolved. 2.in kettle or tilt skillet on medium-high heat, sauté bacon in bacon grease until bacon is light brown in color. 3. add celery, onions, garlic, basil, kosher salt and white pepper, and sauté for 10 minutes. 4. add flour and cook for 5 minutes, stirring constantly so flour does not burn. 5. add chicken stock and simmer for 20 minutes. 6. add potatoes to kettle. simmer for 20 minutes, stirring gently. 7. add second measure of hot water. continue to stir and bring back to a simmer. 8.combine half and half, sour cream and parsley flakes in large mixing bowl. 9. add half and half mixture to kettle and bring to a boil, stirring gently. 10.turn off heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"wash and pierce potatoes with a fork. bake at 400 deg. for 1 hour or until done. in a large saucepan, melt the butter, cook onion and add flour, salt and pepper. cook over medium heat until bubbly. stir in milk and broth. cook mixture until thickened. cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. stir half of the potato pulp into soup and mix. add remaining pulp, sour cream. season to taste. ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions. cook time does not include the time to bake the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes. add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. add chicken stock gradually, whisking to prevent lumps until liquid thickens. reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper. simmer for 10 minutes; do not allow to boil. add grated cheese and green onions, heat until cheese melts smoothly. garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.","target":"place bacon in a large, deep skillet. cook over medium heat until browned. drain, crumble, and set aside. in a stock pot or dutch oven, melt the margarine over medium heat. whisk in flour until smooth. gradually stir in milk, whisking constantly until thickened. stir in potatoes and onions. bring to a boil, stirring frequently. reduce heat, and simmer 10 minutes. mix in bacon, cheese, sour cream, salt, and pepper. continue cooking, stirring frequently, until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line an 8 inch square or round cake pan with waxed paper. place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy. beat in sugar gradually, continue beating until stiff peaks form. beat in egg yolks and vanilla. combine flour and cocoa and fold lightly into egg mixture. spread batter in prepared pan. bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched. loosen sides with a sharp knife. turn out immediately onto a paper towel lined cake rack to cool.","target":"beat egg whites with salt until stiff. set aside. beat egg yolks with cold water until foamy. gradually beat sugar into yolks. sift flour with baking powder. gradually add to yolks. fold in egg whites. bake in an lightly buttered and floured tube pan at 350 for 35 minutes. cool upside down."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring first 3 ingredients to a boil. boil until sugar is dissolved stirring constantly. remove from heat and stir in peanut butter. pour about 1\/3 of mixture over popped corn at a time and stir. repeat until all mixture is used. can add nuts at this point if desired.","target":"heat oven to 250°f. keep popped popcorn in a large roasting pan in the warm oven. butter sides of a heavy medium-sized saucepan. mix together the sugar, honey and corn syrup in the saucepan. bring this mixture to a boil, stirring constantly. boil hard for 2 minutes. remove from heat and stir in the peanut butter and vanilla. immediately pour over popcorn, stirring to coat well. cool and break into bite sized pieces, or eat while it is just barely warm. store any leftover -- lol in and air-tught container. supposedly you will get 36, 1\/3rd cup snack size servings that are 75 calories per serving, but try and eat only 1\/3 cup!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"peel sweet potatoes and place in large saucepan covered in water. cook until fork tender; about 20-30 minutes. in a medium mixing bowl, combine first 7 ingredients. beat with an eclectic mixer until well blended. spoon mixture into an 8 inch square baking dish coated with cooking spray. in a small mixing bowl, combine granola, pecans and 1\/4 cup brown sugar; stir well. sprinkle over casserole and drizzle with butter. bake at 350°f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"peel and boil potatoes. saute onion in the butter slowly, until onions are soft and yellow. add drained mushrooms to onions and cook two more minutes. remove mushroom and onions from skillet with slotted spoon. mash potatoes with milk, reserved mushroom liquid, and salt and pepper to taste. beat butter remaining in skillet into the potatoes. in 9x13 casserole, spread thin layer (1\/3) of the potatoes. next, spread 1\/2 of the mushroom mixture. then, 1\/2 of the sour cream. repeat layers, ending with remaining 1\/3 of potatoes. brush the top with a little melted butter, and sprinkle with paprika. bake at 350 for 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"set oven to 325°f. grease a 2-quart casserole dish. in a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside. boil potatoes; drain. mash potatoes until smooth. add sour cream mixture, mix until smooth. spoon into baking dish. dot with butter and sprinkle with paprika. (at this point, potatoes can be stored in the fridge and baked later). bake, covered for 25 minutes, (45 minutes if stored in the fridge). uncover, after 25 minutes, and continue baking for 10 minutes more. if desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"in large saucepan, cook sweet potatoes in boiling salted water to cover. simmer till tender,about 15 min. then drain. peel sweet potatoes and mash. stir in 1\/2 cup brown sugar,butter,cinnamon,nutmeg,and salt. mix well. blend in milk. pour seasoned sweet potato mixture into buttered 1 1\/2 quart casserole dish or buttered individual bakers. sprinkle with remaining 2 tablespoons brown sugar. bake in center of oven to 400 degrees for 30 min. or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 400 degrees fahrenheit. combine potatoes, onion, garlic and tomatoes. beat the tomato paste, olive oil, water, oregano, and salt and pepper together. pour over vegetables and toss well to coat. spread in a large, greased, shallow baking dish (like a large lasagna pan). the secret is to not have the vegetables too deep in the pan. cover with aluminum foil and bake 30 minutes. uncover and bake 45 more minutes, or until potatoes are tender. sprinkle cheese over top the last 20 minutes of baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 400. coat an 8\" square baking dish with nonstick cooking spray. in a large bowl combine drained sweet potatoes, crushed pineapple with juice, cinnamon, salt; mix well and spoon into baking dish. bake for 30 minutes. remove from oven and sprinkle brown sugar. place back in the oven for 5 minutes or until sugar is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"saute onion in saucepan sprayed with cooking spray. mix together soup, sour cream, cheese, onions and potatoes. spread in 2 1\/2 quart baking dish sprayed with cooking spray. sprinkle top with cornflake crumbs, spritzing crumbs with cooking spray. cook at 350 for 1 to 1 1\/2 hour (s)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"brown ground beef and drain. in a 9x13 pan,add the butter, then the meat. top with half the onion. in a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1\/4 of mixture over meat and onions. top with potatoes and rest of onions. pour remaining soup over all. bake covered with foil at 350 for 2-2 1\/2hrs; uncover for the last 30 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"cook potatoes until tender and mash them. cook broccoli until tender. dot casserole dish with butter or mushroom. add broccoli. top the broccoli with the mushroom soup and grated cheese. add the mashed potatoes on top. sprinkle with salt, pepper, paprika, and garlic powder. bake in a 350° f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"cook the potatoes in boiling salted water until tender, about 15 minutes. preheat oven to 450°f. heat 1 tablespoon of olive oil over medium heat in a skillet. sauté the onions, celery until soft. set aside. when the potatoes are done, drain them well and return to the cooking pot. add the butter and the milk. mash together well. add the sautéed vegetables. spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. spoon mashed potatoes into the dish and sprinkle with paprika. bake for 20 minutes or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"heat oil in a skillet and sauté mushrooms until tender-set aside. in a small bowl combine flour, salt and pepper. cover the bottom of greased 1 1\/2 qt baking dish with a layer of potatoes. sprinkle with flour mixture. add a layer of mushrooms. sprinkle with a layer of parmesan cheese. dot with butter. repeat layers until all ingredients are used. pour milk over all. cover and bake in a 375º oven for 45 minutes. remove cover and bake until potatoes are tender and browned, about 30 minutes. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 350°. in a 2 1\/2 quart casserole lightly coated with cooking spray, add in layers half of the potatoes, half the onions, and half of the tomato slices. season with oregano, basil, salt, and pepper. sprinkle half of each of the cheeses on top. repeat layers. dot with butter. cover and bake 30 minutes. uncover and bake about 30 minutes or until potatoes are tender and top is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 350 degrees. place potatoes in a medium sauce pan and add enough water to cover. cook over medium-high heat until tender (about 15 minutes). drain potatoes, return to saucepan and mash in pan. add sour cream and cream cheese to saucepan. whip potatoes with a wire whisk (or electric hand-held mixer) until well mixed. mix in onion salt, garlic salt and pepper. spoon potato mixture into a casserole dish. top with cheddar and bake for 20 minutes. arrange tomato slices on top of casserole and sprinkle with chives. bake 5 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"combine all ingredients in a large bowl and mix well. place into a greased 9 inch square baking dish. cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender. uncover and bake for 10- 15 minutes longer or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 425°f with rack in middle. peel potatoes and thinly slice (about 1\/16 inch thick), then toss with butter, 3\/4 teaspoon salt, and 1\/2 teaspoon pepper. spread evenly in a 2-quart shallow baking dish and add broth. cover tightly with foil and bake 30 minutes. uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 350 degrees. microwave sweet potatoes until almost done. in my microwave that takes about 8 minutes, it will depend on the size of the sweet potatoes,too. they will be slightly tender to the touch and will continue to cook for awhile. let cool. spray a 9 x 12 inch casserole dish with butter spray. peel the sweet potatoes and cut into chunks. add the pineapple to the sweet potatoes and place in the prepared casserole. pour orange juice over all, scatter the toasted,chopped pecans and dot with margarine. place casserole covered in microwave on high for 6 minutes and sweet potatoes are done. if you feel you really need them, scatter small marshmallows over all and then let them brown in preheated oven before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes. arrange the sweet potatoes in a shallow baking dish and pour the syrup over them. bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed. remove casserole from oven; stir gently to coat sweet potatoes wirh syrup. top with pecans and marshmallows. increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 425. put sliced potatoes into a bowl. sprinkle the butter spread over the potatoes and mix. put the potatoes into a rectangular glass baking dish. pour chicken broth over the top. cover the dish tightly with alluminum foil. bake at 425 for 30 minutes covered. remove the aluminum foil. bake for another 30 minutes or until the potatoes are brown on top and the liquid is absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"in large saucepan cook sweet potatoes in boiling salted water to cover. simmer until tender, about 15 minutes; drain. peel sweet potatoes and mash. stir in 2\/3 cups brown sugar, butter, cinnamon, nutmeg and salt; mix well. blend in milk. pour seasoned sweet potato mixture into buttered 1 1\/2-quart casserole dish or buttered individual bakers. sprinkle with remaining 2 tablespoons brown sugar. bake in center of oven at 400, for 30 minutes or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"preheat oven to 350 degrees. boil sliced sweet potatoes in water until tender. drain. in large bowl, blend potatoes until creamy. stir in butter, brown sugar, and orange juice to taste and a dash of ground cinnamon. spread mixture into a 9x13 pan. sprinkle marshmallows over the top. bake until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: puncture potatoes with a fork and place in microwave. cook, covered, on high for 20 minutes, or until soft. cool. peel and mash potatoes. add pineapple, spices, and brown sugar. place in baking dish; bake at 350* for 35 minutes. sprinkle with marshmallows and bake 2 minutes. sprinkle the pecans over the marshmallows.","target":"in a large saucepan, combine rutabagas, potatoes and water. bring to a boil; cook over low heat 25 minutes or until tender. drain, reserving liquid. mash rutabagas and potatoes until smooth. butter a shallow, 2-quart casserole dish; set aside. preheat oven to 300°f. in large bowl, beat potato mixture on high speed, adding 1\/2 cup of cooking liquid. beat in flour, bread crumbs, cream, syrup, 1\/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. beat until light and fluffy. spoon into prepared casserole dish. use a spoon to smooth top. drizzle with 3 tablespoons melted butter. bake, uncovered, 1 1\/2 - 2 hours or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic. fry the mixture till the onions are caramelised. then add the salt, cumin, coriander, turmeric and red chilli powders. mix for a minute and tip in the tomatoes. cook the sauce until it begins to thicken. add ¼ cup of water and stir. then tip in the chickpeas and mix. mash a few of the chickpeas while mixing. cover and simmer for 5 minutes. then add the ginger and the garam masala. cook for another minute and serve.","target":"saute onions in olive oil for 3 minutes. add ginger, garlic and curry powder (i use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. add chickpeas and salt and a tablespoon or so of water. cook and stir about a minute. add tomatoes and cook for 5 minutes, stirring gently. add another spoonful of water if it seems dry or if it's burning or sticking. serve with flatbread and rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the vegetable oil in a pot over medium heat. add onion and garlic. saute until the onion is slightly softened. add spices and saute a minute or two longer. add potatoes, carrots, chickpeas, tomatoes, and vegetable broth. simmer on low heat until potatoes are tender. add additional vegetable broth if needed to cook the potatoes.","target":"saute onions in olive oil for 3 minutes. add ginger, garlic and curry powder (i use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. add chickpeas and salt and a tablespoon or so of water. cook and stir about a minute. add tomatoes and cook for 5 minutes, stirring gently. add another spoonful of water if it seems dry or if it's burning or sticking. serve with flatbread and rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onions in olive oil for 3 minutes. add ginger, garlic and curry powder (i use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. add chickpeas and salt and a tablespoon or so of water. cook and stir about a minute. add tomatoes and cook for 5 minutes, stirring gently. add another spoonful of water if it seems dry or if it's burning or sticking. serve with flatbread and rice.","target":"heat oil and sauté onion and garlic 5 minutes or until softened. add curry, ginger and salt. stir a few seconds till fragrant-don\u2019t scorch! add tomatoes, bring to boil. simmer 5 minutes till sauce thickens slightly. add chickpeas, water, lime and honey and simmer 10 minutes. add a bit more water if sauce gets too thick. stir in cilantro and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onions in olive oil for 3 minutes. add ginger, garlic and curry powder (i use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. add chickpeas and salt and a tablespoon or so of water. cook and stir about a minute. add tomatoes and cook for 5 minutes, stirring gently. add another spoonful of water if it seems dry or if it's burning or sticking. serve with flatbread and rice.","target":"slice onions finely; crush the garlic. heat ghee or oil in a medium pan. add onion and garlic to pan; cook over medium heat, stirring, until soft. add the chilli powder, salt, turmeric, paprika, cumin and coriander. stir for 1 minute. add chickpeas and undrained tomatoes, stir until combined. simmer, covered, over a low heat for 20 minutes, stirring occasionally. stir in garam masala. simmer, covered, for another 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thaw spinach in a microwave or place it in a fine mesh strainer and run hot water over it. squeeze dry. combine avocado, lime juice and salt in a bowl and mash together with the back of a fork. working with 1 tortilla at a time, spread a thin layer of avocado over half. top spread with 1\/4 each of jalapeño, spinach, cheese and cilantro. fold other half of tortilla over filling. repeat until all ingredients are used. heat a nonstick skillet over medium heat. add a quesadilla and cook about 3 minutes on each side, or until it is browned lightly and cheese is melted.","target":"place one tortilla on a plate. spread the sliced tomato over the tortilla and then the shredded cheese. i usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut. top with the remaining tortilla. place onto a lightly cooking oil sprayed frypan or sandwich toaster. if using the frypan you will need to flip over the quesadilla after a couple of minutes. once the filling has warmed and the tortillas lightly toasted-it's done. wait a minute and then carefully slice through and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400* degrees f. mix crust ingredients together, press into 9in pie plate. bake for 5 minutes. melt chocolate in large bowl, i do this in the microwave. add cream cheese, eggs, and sugar. beat on med for 2 minutes, until creamy. add instant coffee and salt; mix well. pour into crust. bake at 400* for 10 minutes. reduce oven temperature to 325* degrees f. continue baking for 50-60 minutes, until set. turn oven off; leave cheesecake in oven until it has cooled. in small saucepan, bring topping ingredients to a boil. remove from heat and stir until smooth. cool. drizzle over cheesecake.","target":"preheat oven to 350°f spray a 9-inch springform pan with cooking spray. to make crust: in a bowl, stir together all crust ingredients. press onto bottom and partway up side of prepared pan. to make filling: in a food processor, purée all filling ingredients until smooth. pour into crust. to make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. stir until smooth. drizzle over cheesecake; using a knife, marble the batter. bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. cool on a wire rack to room temperate. refrigerate for 2 hours or until chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. cook celery in salted boiling water for 7 minutes and drain. combine with water chestnuts and soup, pour into a greased 1 1\/2 quart casserole. in a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed. sprinkle over celery mixture and bake for 30 minutes.","target":"melt butter in fry pan. add onions, mushrooms and barley. saute until lightly browned. put into greased 1 1\/2 quart casserole. add almonds, green onion, salt and pepper. dissolve oxo cubes in boiling water. add to casserole. stir to mix well. cover and bake in 350 degree oven for 1 1\/2 hours or until barley is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 1. slice the asparagus into 2 inch pieces discarding the tough ends. 2. on medium high heat melt the reserved spiced pork fat from the pork belly recipe# 238773 in a medium sized pan. it should render at least 2-3 tsp of highly spiced fat. 3. add the asparagus pieces and fry until slightly golden stirring often. season with salt and serve with salmon dish or chicken.","target":"in a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved. add asparagus; saute for 2 minutes. stir in chicken broth; bring to a boil. reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. remove asparagus to a serving dish and keep warm. cook sauce, uncovered, until reduced by half. pour sauce over warmed asparagus and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make the vinaigrette combine the juices in a small bowl. add the olive oil and season to taste with salt and pepper. season the chicken with salt and pepper and press the almonds on one side to form a crust. heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done. cook the spinach and 1\/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted. serve each chicken breast on a bed of spinach. season to taste with salt and pepper.","target":"preheat oven to 350 degrees. chicken breast should be skinned. i buy tyson's frozen chicken breast in a large bag. it is economical and i can get three meals for my family of five. take thawed chicken and brown in skillet with margarine. place browned chicken in a 9 x 13 inch casserole dish. in same pan that the chicken was browned in, add soup, vermouth, and chicken stock. mix well until smooth. add wate chestnuts, mushrooms, onion, green pepper and thyme. bring mixture to a boil. once heated, pour soup mixture over chicken and cover with foil. bake for 25 minutes. remove foil and bake 15 minutes longer. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make the vinaigrette combine the juices in a small bowl. add the olive oil and season to taste with salt and pepper. season the chicken with salt and pepper and press the almonds on one side to form a crust. heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done. cook the spinach and 1\/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted. serve each chicken breast on a bed of spinach. season to taste with salt and pepper.","target":"flatten chicken to 1\/4-in. thickness; sprinkle with lemon-pepper. in a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. remove and keep warm. add lemon juice and mustard to the skillet; whisk until smooth. whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. spoon over chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make the vinaigrette combine the juices in a small bowl. add the olive oil and season to taste with salt and pepper. season the chicken with salt and pepper and press the almonds on one side to form a crust. heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done. cook the spinach and 1\/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted. serve each chicken breast on a bed of spinach. season to taste with salt and pepper.","target":"in large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. add chicken. seal the bag and turn to coat. refrigerate overnight. drain and discard marinade. grill chicken over medium-heat for 6-7 minutes on each side or until juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef with chopped onion, drain. combine with remaining ingredients, except the cheese. place in large casserole. bake 1 hour and 15 minutes at 325 degrees. sprinkle cheese on top and bake an additional 15 minutes. *cornand olive juice may be added if mixture seems too dry towards the end of cooking time. i have made this with stuffed green olives, and with ripe black olives. you could even do half and half.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown beef with chopped onion, drain. combine with remaining ingredients, except the cheese. place in large casserole. bake 1 hour and 15 minutes at 325 degrees. sprinkle cheese on top and bake an additional 15 minutes. *cornand olive juice may be added if mixture seems too dry towards the end of cooking time. i have made this with stuffed green olives, and with ripe black olives. you could even do half and half.","target":"preheat oven to 350 degrees. boil egg noodles to a little firmer than al dente and drain. in a casserole dish combine the mushroom soup, milk, and tuna. mix well. pour the cooked noddles into the casserole dish with the soup\/tuna\/milk mixture. sprinkle to with crushed black pepper. pop casserole into oven for 30-35 minutes or until the tops noodles are crunchy and brown and the casserole is warmed through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef with chopped onion, drain. combine with remaining ingredients, except the cheese. place in large casserole. bake 1 hour and 15 minutes at 325 degrees. sprinkle cheese on top and bake an additional 15 minutes. *cornand olive juice may be added if mixture seems too dry towards the end of cooking time. i have made this with stuffed green olives, and with ripe black olives. you could even do half and half.","target":"preheat oven to 375°f. brown meat with peppers in a large skillet; drain. return meat mixture to the pan and stir in salsa, tomatoes and corn. bring to a boil. spoon 1 cup of the meat mixture onto the bottom a a 13x9-inch\" pan, top with 6 tortillas, overlapping as necessary. spoon half of the remaining meat mixture over tortillas, sprinkle with half the cheese. top with the remaining 6 tortillas and then the rest of the meat mixture. cover it with foil. bake for 25 to 30 minutes or until heated through. remove from the oven, uncover and sprinkle with the remaining cheese. let stand 5 minutes or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the rice in a greased casserole dish. cover the bottom evenly with the rice. sprinkle with the capsicum and onion. pour over half the pasta sauce. layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that. pour over the remaining pasta sauce and sprinkle with the bacon and cheese. bake, covered, at 180 degrees c for 1 hour. remove the lid for the last 10 minutes to brown the cheese.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sausage in dutch oven until browned; remove from skillet and discard drippings. combine ground beef, green pepper, onion and garlic; cook until beef is browned. add tomatoes, salt, pepper, and sausage. cover; simmer 20 minutes. add rice and water to meat-vegetable mixture. cover and cook 25 minutes or until the rice is tender.","target":"heat oil in a large saucepan over medium heat. add sausage and cook for 2 minutes. add onions, bell peppers and celery. season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft. add rice and stir to coat evenly. add tomatoes with juice, garlic, bay leaves, water and thyme. cover and cook over medium heat for about 20 minutes. season shrimp with salt and cayenne. add to mixture and cook for 10 more minutes. cook until rice is tender, liquid is absorbed and shrimp is pink. remove from heat and let stand covered for about 5 minutes. remove bay leaves and stir in green onions and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sausage in dutch oven until browned; remove from skillet and discard drippings. combine ground beef, green pepper, onion and garlic; cook until beef is browned. add tomatoes, salt, pepper, and sausage. cover; simmer 20 minutes. add rice and water to meat-vegetable mixture. cover and cook 25 minutes or until the rice is tender.","target":"in a large skillet, heat sausage, garlic, and peppers until tender. add remaining ingredients (except for green onions) and heat to boiling. reduce heat to low, cover pan and simmer for 10 minutes or until rice is tender. remove from heat and stir in green onions before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook sausage in dutch oven until browned; remove from skillet and discard drippings. combine ground beef, green pepper, onion and garlic; cook until beef is browned. add tomatoes, salt, pepper, and sausage. cover; simmer 20 minutes. add rice and water to meat-vegetable mixture. cover and cook 25 minutes or until the rice is tender.","target":"in a 4 quart heavy pot, saute sausage, remove with slotted spoon. add oil to drippings and saute green pepper, garlic, parsley and celery 5 minutes. add tomatoes with liquid, broth and onions. if you like a real rich tomato flavor, you can add a can of tomato paste at this time. stir in spices. add rice which has been washed and rinsed 3 times. add sausage and cook 30 minutes, covered, over low heat, stirring occasionally. after most liquid has been absorbed by rice, add shrimp and cook until pink. transfer mixture to an oblong baking dish and bake approximately 15 - 20 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix potato and lentils well. add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic. finely chop the herbs and add to the mixture with salt and pepper. mix everything together. divide into portions and form into burger shapes. heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side. place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.","target":"wash and drain lentils. bring to a boil with stock; cover, simmer until just tender, about 20 min. drain if necessary. heat oil on medium heat. cook onion, garlic, zucchini, pepper to tender crisp. stir in lentils, hot sauce, and taco sauce. adjust seasonings. stir in cheese. spoon 1\/2 c of mixture down center of each tortilla. roll up (can assemble ahead and reheat rolled in dampened paper towels in microwave). can be eaten hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix potato and lentils well. add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic. finely chop the herbs and add to the mixture with salt and pepper. mix everything together. divide into portions and form into burger shapes. heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side. place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.","target":"in medium saucepan, simmer the lentils in water with the bay leaf until the lentil skins split easily, about 45 minutes. meanwhile, cook the onion and celery in the vegetable oil, stirring until soft, about 5 minutes. remove from heat and stir in the remaining ingredients except the oats and bread crumbs. process the oats in a blender or food processor until finely ground. combine the oats and bread crumbs with the lentil mixture. shape the mixture into 12 patties while it's still warm. (freeze at this point) bake at 400 degrees on non-stick baking sheet (sprayed with pam) for about 15 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix potato and lentils well. add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic. finely chop the herbs and add to the mixture with salt and pepper. mix everything together. divide into portions and form into burger shapes. heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side. place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.","target":"boil lentils in the water with the salt for around 45 minutes. lentils will be soft and most of the water will be gone. fry the onions and carrot in the oil until soft, it will take about 5 minutes. in a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. while still warm form the mixture into patties, it will make 8-10 burgers. burgers can then be shallow fried for 1-2 minutes on each side or baked at 200c for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400°. scrub potatoes and wrap in foil. bake for 1-1\/2 hour, until tender. cool. cut potatoes in half lengthwise and scoop out the pulp. mash the potato pulp with butter,salt, pepper, and cream cheese. place back in potato skins. reduce oven temperature to 350°. place in baking dish and bake for 30 minutes, until heated through. sprinkle with paprika.","target":"brown ground beef and onion. add next 8 ingredients. meanwhile, bake potatoes until soft, cook broccoli according to package directions and melt cheese. add milk to the cheese to desired consistency. serve potatoes and layer with chili, broccoli and melted cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400°. scrub potatoes and wrap in foil. bake for 1-1\/2 hour, until tender. cool. cut potatoes in half lengthwise and scoop out the pulp. mash the potato pulp with butter,salt, pepper, and cream cheese. place back in potato skins. reduce oven temperature to 350°. place in baking dish and bake for 30 minutes, until heated through. sprinkle with paprika.","target":"scrub potatoes and bake 1 hour at 400ºf. grill bacon pieces until crisp. drain off bacon fat except 3 tablespoons. add green onions and sauté slowly. cut potatoes in half lengthwise and scoop out the inside into a skillet, taking care to retain shells intact. add cheese, sour cream, and salt and pepper to potato, green onions and bacon, mixing and mashing to blend thoroughly. return the skillet to low heat and heat through. stuff mixture into potato skins. drizzle with melted butter, and sprinkle with paprika. bake 15 to 20 minutes at 350ºf."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400°. scrub potatoes and wrap in foil. bake for 1-1\/2 hour, until tender. cool. cut potatoes in half lengthwise and scoop out the pulp. mash the potato pulp with butter,salt, pepper, and cream cheese. place back in potato skins. reduce oven temperature to 350°. place in baking dish and bake for 30 minutes, until heated through. sprinkle with paprika.","target":"preheat broiler to high. cut potatoes in half lengthwise, scoop out pulp and mash, while gradually adding warmed milk. add 1 cup cheese and mix well. reserve skins. mix in next 3 ingredients. place skins on foil-lined baking sheet and fill wirh mashed potato mixture. top with remaining cheddar cheese and broil 3-5 minutes, until cheese is melted and bubbly. garnish with hot pepper rings and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain. add next 6 ingredients, mix well. put 1\/3 cup filling down middle of each tortilla. wrap, place seam side down in 13x9 baking pan. for sauce: heat oven to 350 degrees f. saute onion and green pepper in hot oil until tender. add next 4 ingredients, mix well. pour over tortillas. cover and bake 30 minutes. sprinkle with cheese and bake 7 more minutes.","target":"spray 9 x 13 baking dish with cooking spray. add enough enchilada sauce to coat bottom. wet tortillas with a little water. add meat and\/or cheese. microwave 20 secs. for flour tortillas, 30 secs. for corn tortillas. roll and place seam side down in 9 x 13 baking dish. add the rest of the enchilada sauce. sprinkle cheese on top. bake at 400 degrees for 15 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown ground beef, drain. add next 6 ingredients, mix well. put 1\/3 cup filling down middle of each tortilla. wrap, place seam side down in 13x9 baking pan. for sauce: heat oven to 350 degrees f. saute onion and green pepper in hot oil until tender. add next 4 ingredients, mix well. pour over tortillas. cover and bake 30 minutes. sprinkle with cheese and bake 7 more minutes.","target":"preheat oven to 350 degrees. coat an 8-inch square baking dish with nonstick cooking spray. heat oil in a large nonstick skillet. sauté onions until translucent. crumble in beef and cook until no longer pink. add cumin, beans, tomatoes and chiles. cook for 10 minutes until sauce is reduced. spread a little enchilada sauce on each tortilla. spoon beef mixture into each of the four tortillas. roll up and place seam down into the baking dish. four will fit into the dish perfectly. pour remaining enchilada sauce over the tortilla rolls. top with shredded cheese. bake for 20 minutes until sauce is bubbly and cheese has melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain. add next 6 ingredients, mix well. put 1\/3 cup filling down middle of each tortilla. wrap, place seam side down in 13x9 baking pan. for sauce: heat oven to 350 degrees f. saute onion and green pepper in hot oil until tender. add next 4 ingredients, mix well. pour over tortillas. cover and bake 30 minutes. sprinkle with cheese and bake 7 more minutes.","target":"heat the oil in a non-stick frying pan and cook the beef over a medium heat, until browned. drain off excess fat and stir in the tomatoes, salsa, chili pepper and chili. bring to a boil, reduce heat and simmer for 10 minutes. you can also use package enchilada sauce for convenience. spread the tortillas with the refried beans, then spoon the beef down the centre of each one. roll up, place on a plate and sprinkle with cheese. cook for 3-4 minutes on medium heat in the microwave. alternatively, place in a baking dish and bake in the oven at 350f for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain. add next 6 ingredients, mix well. put 1\/3 cup filling down middle of each tortilla. wrap, place seam side down in 13x9 baking pan. for sauce: heat oven to 350 degrees f. saute onion and green pepper in hot oil until tender. add next 4 ingredients, mix well. pour over tortillas. cover and bake 30 minutes. sprinkle with cheese and bake 7 more minutes.","target":"preheat oven to 350 degrees. make enchilada sauce as follows: mix spices and flour into olive oil in a sauce pan over medium heat. slowly add chicken broth and tomato sauce. cook and stir until thickened. enchilada filling: brown ground beef and onion and drain excess fat. add 3\/4 cup enchilada sauce to meat and cook 10 minutes. assemble enchiladas in ungreased baking dish (12\"x9\") by dipping. tortilla into sauce and filling with enchilada meat, cheeses and black. olives. roll tortillas placing seamed side toward bottom of baking dish. continue making enchiladas until dish is full. cover enchiladas with remaining sauce. sprinkle cheese over top of enchiladas. place black olives on top of cheese. bake at 350 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend all ingredients. in a casserole dish, roll steak in marinade until it is completely coated and marinate, covering the dish with cling wrap, overnight, turning the steaks at least once during the marinating process. be sure to grill your steaks over high, direct heat, either on a gas grill or charcoal grill. it will probably only take about 4-5 minutes per side.","target":"combine all ingredients (if not using right away, be sure to chill). note: you can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less tabasco, onion etc. i like to mix the marinade in a large plastic freezer bag and then i add 4 boneless ny strips (the bag method works best with boneless steaks). i let the steaks marinade (the longer the better) turning the bag over several times. and to me, steaks should never be cooked more than medium, i personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium. lastly, once i remove the steaks i simmer the remaining marinade and serve it separately as a steak sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender. heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat. when done remove, drain, and place in a warm oven. mix the sour cream and cream together. serve warm with large dollops of the cream mixture!","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender. heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat. when done remove, drain, and place in a warm oven. mix the sour cream and cream together. serve warm with large dollops of the cream mixture!","target":"grate the potatoes, put in a large bowl of ice water. in another bowl add eggs, finely-chopped onion, flour and salt. pour the water off the potatoes and place on paper towels, squeezing excess water out. add potatoes to the egg mixture. heat the butter, and use a 1\/4 cup of potato batter for each pancake, brown good on both sides. this takes some patience."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and quarter pineapple and place in a plastic bag. add maple syrup, cinnamon and cloves. marinate for 1 hour up to 24 hours. heat grill to medium high. place pineapple down on rack and cook until nicely brown on all sides, turning every 3 minutes and watching carefully not to burn. serve hot with vanilla ice-cream and remaining marinade drizzled overtop.","target":"cut off crown from pineapple and discard. without peeling, cut pineapple lengthwise into 6 wedges. remove core from each piece. with serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind. place each wedge on 12 inch square double sheet of foil. drizzle with maple syrup, sprinkle with rum (if using) and dot with butter. fold up foil, sealing loosely to leave room for steam. cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly. serve hot, topped with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice. set pineapple aside and pour juice into saucepan. add sugar, vinegar, salt and spices to pineapple juice. bring to boil, then simmer for 10 minutes, stirring occasionally. if desired, add red food coloring to tint a delicate pink. pour hot syrup over pineapple. cover and let it cool, then chill for several hours. serve as is or with dip.","target":"cut off crown from pineapple and discard. without peeling, cut pineapple lengthwise into 6 wedges. remove core from each piece. with serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind. place each wedge on 12 inch square double sheet of foil. drizzle with maple syrup, sprinkle with rum (if using) and dot with butter. fold up foil, sealing loosely to leave room for steam. cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly. serve hot, topped with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place pineapple in a plastic bag. add maple syrup, cinnamon and cloves. marinate for at least 1 hour or up to 24 hours. heat grill to medium high. place pineapple down on rack and cook until nicely brown on all sides, turning every 3 minutes and watching carefully not to burn. serve hot with vanilla ice-cream and remaining marinade drizzled overtop.","target":"cut off crown from pineapple and discard. without peeling, cut pineapple lengthwise into 6 wedges. remove core from each piece. with serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind. place each wedge on 12 inch square double sheet of foil. drizzle with maple syrup, sprinkle with rum (if using) and dot with butter. fold up foil, sealing loosely to leave room for steam. cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly. serve hot, topped with whipped cream or ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook manicotti shells according to package directions; drain and set aside. mix together soup and sour cream. combine half of soup mixture and chicken. reserve remaining soup mixture and set aside. stuff manicotti shells with chicken mixture. place in a greased oblong baking pan. saute onion and mushrooms in butter. combine water and bouillon granules, stirring until dissolved. add to reserved soup mixture. stir soup mixture into mushroom mixture. spoon over manicotti. bake uncovered at 350 degrees for 15 minutes. sprinkle with cheddar cheese, and bake an additional 5 minutes.","target":"spread 1\/3 of the spaghetti sauce in a 9x13-inch baking dish. sprinkle garlic and italian seasoning over chicken. insert chicken into manicotti shells. place shells in baking dish. pour remaining sauce evenly over manicotti shells, covering completely. sprinkle with mushrooms and cheese. cover and refrigerate up to 24 hours to help soften pasta. preheat oven to 350 degrees. bake for approximately 1 hour or until pasta is tender. let stand for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: first quarter your potatoes. then mix your ingredients saving your oil for the last step. once all ingredients are mixed lay your mixture into your aluminum foil. then drizzle your oil over the mixture and close the foil around your entire mixture. cook until potatoes are soft to a fork.","target":"double up tin foil to an 18 inch square. add potato, onion, salt, pepper and butter. fold tin foil to make a secure sealed pouch leaving a bit of space to steam. cook over medium coals for 40 minutes. turn several times. open pouch carefully and add bacon and cheese. return to coals for 3-4 minutes. for a low fat or vegetarian version simply leave out bacon and\/or cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, combine the corn syrup, sugar, vinegar, pepper, salt and cloves and bring to a boil over high heat. add the peppers and onion, reduce the heat to medium and simmer for 15 - 20 minutes. cool to room temperature. cover and chill thoroughly before serving.","target":"put peppers and onions through food chopper, or chop in water in blender and drain. place in 6 quart kettle. add salt; cover with boiling water. let stand 10 minutes. drain and discard liquid. add vinegar and sugar to vegs. bring to boil, simmer 20 minutes. ladle into 7 pint jars, pressing down as you pack so liquid covers vegs. wipe jar rim, adjust lids. process in boiling water bath 15 minutes. start to count processing time when water in canner returns to boiling. remove jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add everything to a small sauce pan and mix until well incorporated. cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced. remove from heat and allow to cool before serving. note: the relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. this recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.","target":"put peppers and onions through food chopper, or chop in water in blender and drain. place in 6 quart kettle. add salt; cover with boiling water. let stand 10 minutes. drain and discard liquid. add vinegar and sugar to vegs. bring to boil, simmer 20 minutes. ladle into 7 pint jars, pressing down as you pack so liquid covers vegs. wipe jar rim, adjust lids. process in boiling water bath 15 minutes. start to count processing time when water in canner returns to boiling. remove jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"combine first five ingredients in a small saucepan. cook over low heat until marmalade melts; remove from heat and set aside. place chicken in a 13x9 baking dish coated with cooking spray. bake, uncovered, at 450 for 10 minutes. pour marmalade over; cover and bake at 350 for 30-35 minutes or until chicken is done. combine rice and orange rind. spoon 1\/2 c rice mix onto each plate. place 2 thighs over the rice. spoon marmalade mix from baking dish over chicken. garnish with orange slices if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"slice the pork into 2 inch by 1\/2-inch strips. melt the shortening in a large frying pan or skillet over medium heat. add pork and cook, stirring constantly, until pork browns. add water, bouillon cubes and 1\/2-teaspoon salt. mix well and cover; simmer until tender, about 1 hour. in a medium saucepan, combine brown sugar and cornstarch. stir in reserved pineapple juice, soy sauce, vinegar and 1 1\/2 teaspoons salt. cook over medium heat, stirring occasionally, until thickened. add sauce-cooked pork; mix well. stir in pineapple, green pepper and onion. cook over low heat until vegetables are tender, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"combine egg, flour, salt, 1\/4 cup cornstarch, and 1\/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. drain. heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. slowly add 1\/4 cup water to 3 tablespoons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. add pork, pineapple, and tomato; cook just until well heated. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"place onion, carrot and celery in bottom of slow cooker container. top with chicken. combine dressing, soy sauce, brown sugar, ginger and juice from pineapple chunks; reserve pineapple. add mixture to slow cooker. cover and cook on low for 7 to 8 hours. (or high for 3-1\/2 to 4 hours.). during last 30 minute of cooking, add peppers and pineapple. serve over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"cut chicken into small thin strips. lightly salt and pepper these before battering. for the batter, mix all ingredients together and add enough cold water to make it smooth and thick. (it should resemble pancake batter). dip chicken pieces into batter and deep fry until lightly golden brown. for the sauce, mix all ingredients together and heat over medium heat until thickened, about 5-6 minutes. pour sauce over chicken and serve with thinly sliced onion, bell pepper, carrot, and pineapple chunks. note: the vegetables can be added to the sauce after it has been cooked. i like to put mine on the cooked chicken and then pour the sauce over it. i love the crunch the raw veges give to the dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"in a large heavy pan, brown the meat in the butter, turn down the heat and add the onion (chopped). cook till the onion is soft. add the soup, sauces, sugar and vinegar. add salt and pepper is desired. cover and cook slowly for 90 minutes. add drained pineapple and sprouts. thicken with flour and water mix if desired. serve with rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"directions: sauce - place sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. stir continuously until the mixture has thickened. directions: chicken - pre-heat oven to 350°. heat oil in medium skillet, about 1 inch up sides. cut breasts into 1-inch strips, cutting the strips in half. mix flour and curry powder in bowl. cover strips in flour mixture and place into pan, turning when lightly brown. when both sides are brown with dark tan spots, place in a 2 casserole dishes or baking pans, covering the bottom, but not stacking. separate chicken evenly, and separate sauce so chicken is covering at least half the chicken. bake for 25 minutes and serve alone or on a bed of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"put carrots, onion and celery in slow cooker. top with chicken. combine brown sugar, catalina, soy sauce and ginger. pour over chicken. cover and cook on low 7-8 hours. during last 30 minutes stir cornstarch into pineapple liquid. pour in with pineapple and bell peppers. cover, turn to high. serve over hot cooked brown rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together first 6 ingredients. add chicken; coat well. heat oil in electric skillet to 375 degrees. fry chicken until lightly browned. removed chicken; drain. drain pineapple, reserving liquid. add enough water to juice to make 1 cup. add 2 t. cornstarch, mixing well. combine pineapple juice mixture and next 4 ingredients in a medium saucepan. bring mixture to a boil. stir green pepper and chicken into sauce; cook until thoroughly heated. serve over rice.","target":"place onions, carrots and celery in slow cooker; top with chicken. mix sugar, dressing, soy sauce and ginger; pour over chicken. cover with lid. cook on low 4 to 5 hours, increasing heat to high for the last 30 minute stir cornstarch into reserved pineapple liquid. add to slow cooker with pineapple and peppers; stir. cook, covered, 30 minute or until sauce is thickened. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni in boiling salted water till tender, drain and place in a 3 quart casserole that has been sprayed with cooking spray; in saucepan, melt butter; blend in flour, salt, pepper and garlic powder. add milk and cook and stir till thick and bubbly. add the cubed cheese; stir till melted. pour the cheese sauce over the macaroni and stir till mixed;. melt 2 tbsp. butter and add italian bread crumbs till just moist. sprinkle the crumbs over the macaroni and cheese bake in a 350 oven for 35- 40 minutes.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni in boiling salted water till tender, drain and place in a 3 quart casserole that has been sprayed with cooking spray; in saucepan, melt butter; blend in flour, salt, pepper and garlic powder. add milk and cook and stir till thick and bubbly. add the cubed cheese; stir till melted. pour the cheese sauce over the macaroni and stir till mixed;. melt 2 tbsp. butter and add italian bread crumbs till just moist. sprinkle the crumbs over the macaroni and cheese bake in a 350 oven for 35- 40 minutes.","target":"preheat oven 350°f. melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat. add cheeses, stirring well until well blended. stir in cooked macaroni. spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni in boiling salted water till tender, drain and place in a 3 quart casserole that has been sprayed with cooking spray; in saucepan, melt butter; blend in flour, salt, pepper and garlic powder. add milk and cook and stir till thick and bubbly. add the cubed cheese; stir till melted. pour the cheese sauce over the macaroni and stir till mixed;. melt 2 tbsp. butter and add italian bread crumbs till just moist. sprinkle the crumbs over the macaroni and cheese bake in a 350 oven for 35- 40 minutes.","target":"cook macaroni according to package directions. preheat oven to 350°f. pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. add 3\/4 of the cheese to the casserole and mix. drain macaroni and add to tomato\/cheese mixture, stir. put remaining cheese on top and cover. bake at 350 f for 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook macaroni in boiling salted water till tender, drain and place in a 3 quart casserole that has been sprayed with cooking spray; in saucepan, melt butter; blend in flour, salt, pepper and garlic powder. add milk and cook and stir till thick and bubbly. add the cubed cheese; stir till melted. pour the cheese sauce over the macaroni and stir till mixed;. melt 2 tbsp. butter and add italian bread crumbs till just moist. sprinkle the crumbs over the macaroni and cheese bake in a 350 oven for 35- 40 minutes.","target":"in 3-quart saucepan, cook and drain macaroni as directed on package. return to saucepan; stir in sour cream. cover to keep warm. while macaroni is cooking, heat oven to 350°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheese until melted. add cheese sauce to cooked macaroni mixture; mix well. spoon into baking dish. in small bowl, mix bread crumbs, parmesan cheese, and oil until crumbly. sprinkle over casserole. bake 20 to 25 minutes or until edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together eggs, oil and sugar in large bowl. sift together flour, salt, soda and cinnamon. add dry ingredients to eggs, oil and sugar. mix well. add vanilla, apples and nuts. bake in greased and floured tube pan 1 hour at 350 degrees or until toothpick inserted comes out clean.","target":"spray ring mold or fluted tube pan with nonstick vegetable coating. place apples in large bowl. in separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon. pour over sliced apples and stir until apples are evenly covered. set aside. in separate bowl, mix together flours, 3\/4 cup sugar, baking powder and salt. stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice. pour half of batter into prepared mold. layer half of apple mixture over batter then repeat with remaining batter and apples. bake at 350 degrees for 1 1\/2 hours, remove from oven. allow to cool before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350°f 1 hour or until tender. let potatoes cool slightly. cut baked potatoes in half and scoop out within 1\/4 inch of edge. mash with milk, green onions, s and p, and butter. stuff shells with mashed potato. sprinkle tops with cheeses (and bacon if used). place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted. serve with sour cream.","target":"cut each potato in half lengthwise. scoop out potatoes, leaving a thin shell. in a bowl, mash potatoes. add 3\/4 c cheese, sour cream, picante sauce, bacon and onions. mix well. spoon back into shells. place shells on a cookie sheet and broil until nicely browned. sprinkle with remaining 1\/4 c cheese and broil until cheese is bubbly. top with salsa to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350°f 1 hour or until tender. let potatoes cool slightly. cut baked potatoes in half and scoop out within 1\/4 inch of edge. mash with milk, green onions, s and p, and butter. stuff shells with mashed potato. sprinkle tops with cheeses (and bacon if used). place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted. serve with sour cream.","target":"cut baked potato in half lenghtwise and scoop out flesh--leaving a 1\/4 in border. mash potato with all ingredients except paprika until smooth and creamy. spoon mixture into reserved potato skins. sprinkle with paprika. bake at 350 about 25 minutes until hot and golden brown on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350°f 1 hour or until tender. let potatoes cool slightly. cut baked potatoes in half and scoop out within 1\/4 inch of edge. mash with milk, green onions, s and p, and butter. stuff shells with mashed potato. sprinkle tops with cheeses (and bacon if used). place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted. serve with sour cream.","target":"wrap potatoes in foil and bake at 375°f for 45 minutes. turn over and bake another 45 minutes. do not squeeze--use fork to test for doneness. remove from oven and cool 10 minutes. hold with towel (potatoes will still be hot), and slice top off each potato. scoop out insides and place in large bowl. add kosher salt and pepper, mash with potato masher. add sour cream, margarine, bacon, half and half, and cheese. return mixture to potato shells. when ready to serve, re-bake at 425°f for 20 to 25 minutes until golden brown. remove from oven, sprinkle with flaked salt, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350°f 1 hour or until tender. let potatoes cool slightly. cut baked potatoes in half and scoop out within 1\/4 inch of edge. mash with milk, green onions, s and p, and butter. stuff shells with mashed potato. sprinkle tops with cheeses (and bacon if used). place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted. serve with sour cream.","target":"scrub potatoes and dry. wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes. preheat oven to 350. carefully unwrap potatoes when done and cut lengthwise. with a spoon, scoop out insides leaving skins intact. in a medium bowl, add milk, sour cream, and butter to potatoes and mash. then add cheese, bacon bits, and salt and pepper to taste. mix. divide potato mixture evenly into potato skins. place on a baking sheet and bake 20-30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350°f 1 hour or until tender. let potatoes cool slightly. cut baked potatoes in half and scoop out within 1\/4 inch of edge. mash with milk, green onions, s and p, and butter. stuff shells with mashed potato. sprinkle tops with cheeses (and bacon if used). place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted. serve with sour cream.","target":"heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool. peel potatoes and cut into 1 inch cubes. mix potatoes, salt, pepper, garlic powder, onion powder and sour cream. place half of potato mixture in a greased 13x9 baking dish. sprinkle with half of the cheese, bacon and green onions. repeat with second half of the potato mixture. top with second half of cheese and bacon. bake, uncovered at 350 for 25 minutes. sprinkle with remaining green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter and shortening together in large bowl. gradually add sugar. add eggs, one at a time. sift flour, salt, baking powder and cocoa together. gradually add to butter and shortening mixture. add milk and vanilla. bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans. makes 2 loaves or 1 tube pan.","target":"preheat oven to 350°f. using a nonfat cooking spray (i like the butter flavored, but anything will work just fine) grease a pound cake pan. in a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour. set aside. in a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract. whisk in 1\/3 of the flour mixture, 1\/2 the milk, 1\/3 flour, 1\/2 milk, 1\/3 flour. got it?. tehehe. pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream butter and shortening together in large bowl. gradually add sugar. add eggs, one at a time. sift flour, salt, baking powder and cocoa together. gradually add to butter and shortening mixture. add milk and vanilla. bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans. makes 2 loaves or 1 tube pan.","target":"1. preheat oven to 325 degree. 2. in a bowl put sugar and butter and batter until fluffy. 3. in another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt. 4. add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2. 5. spray your pound cake baking dish with pam and add the batter. 6. bake for approximately 60 min until inserted pick comes out dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream butter and shortening together in large bowl. gradually add sugar. add eggs, one at a time. sift flour, salt, baking powder and cocoa together. gradually add to butter and shortening mixture. add milk and vanilla. bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans. makes 2 loaves or 1 tube pan.","target":"mix together the sugar, cornstarch and salt in a medium saucepan. add 1\/3 cup of milk, stirring to form a smooth paste. whisk in the remaining milk and the egg yolks. cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (do not boil.). remove from heat. add vanilla and chocolate, stirring until chocolate is melted and the mixture is smooth. pour into 4 4-ounce ramekins, glasses or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. sprinkle with cocoa powder before serving, if desired. notes: i have also used 3 oz. unsweetened chocolate and 3 oz. semi-sweet chocolate in place of the bittersweet chocolate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook pasta as directed, and then rinse with cold water. add in the chicken and peppers. in a separate bowl, combine the garlic, olive oil, vinegar and add salt and pepper to taste. pour the dressing over the pasta\/chicken mixture, toss, and chill at least 30 minutes.","target":"heat oil in large, nonstick skillet over medium high heat. add mushrooms,onion, and garlic; saute 2 minutes. add chicken, salt, basil, and pepper; saute 5 minutes or until chicken is done. add tomato; saute 2 minutes or until tomatoes are heated through. serve over hot pasta; sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream butter; gradually add sugar, mixing well. add eggs, one at a time, beating well after each addition. mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. stir in orange juice concentrate and vanilla. pour batter into a greased and floured 9 x 5 x 3-inch loafpan. bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. cool in pan 10 minutes. remove from loafpan and cool completely.","target":"preheat oven to 350 degrees f. in mixing bowl, beat together first 6 ingredients, eggs through salt. in another bowl, combine milk and water, then beat it into the egg mixture. in greased 1 1\/2-quart casserole, layer bread, milk mixture and peaches until all ingredients are used. set casserole in pan of hot water and bake 30-40 minutes or until a knife inserted in center comes out clean. remove from oven, cool and serve. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter; gradually add sugar, mixing well. add eggs, one at a time, beating well after each addition. mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. stir in orange juice concentrate and vanilla. pour batter into a greased and floured 9 x 5 x 3-inch loafpan. bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. cool in pan 10 minutes. remove from loafpan and cool completely.","target":"dissolve yeast in warm water in warmed mixer bowl. add salt, butter, and flour. attach bowl and dough hook to mixer, turn to speed 2 and mix about 1 minute or until well blended. knead on speed 2 about 2 minutes longer. dough will be sticky. put dough in large greased bowl, turning to coat. cover and let rise in warm place, free from draft, about 1 hour,. divide into two loaves let rise while oven preheats bake at 450f for 25 minutes, then remove from oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter; gradually add sugar, mixing well. add eggs, one at a time, beating well after each addition. mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. stir in orange juice concentrate and vanilla. pour batter into a greased and floured 9 x 5 x 3-inch loafpan. bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. cool in pan 10 minutes. remove from loafpan and cool completely.","target":"measure out water add butter warm it up in microwave set aside. measure out yeast out to standmixer add water. now measure out all other ingredients and toss in standmixer all at once. using the dough hook set it to speed 2 and let it go for 3 minutes. dough will be slightly sticky . spray or oil a bowl roll the dough on it and cover it for at least 1 hour separate into two loaves. preheat the over to 450. cook for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, mix together ground beef, onion and garlic powder. cook over medium heat until meat is browned. drain excess fat. add next 7 ingredients. cook 5 minutes, stirring occasionally. tear each tortilla into 8 pieces. place half of tortilla pieces in oblong baking pan. top with meat mixture. place remaining tortilla pieces evenly over meat mixture. mix together soup and milk. pour over tortillas; spread evenly. sprinkle cheese evenly over top. bake at 350 degrees for 45 minutes.","target":"in large sauce pan combine all ingredients except tortillas and cheese bring to boil;. reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes. (meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp). to serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese. enjoy ~v."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, mix together ground beef, onion and garlic powder. cook over medium heat until meat is browned. drain excess fat. add next 7 ingredients. cook 5 minutes, stirring occasionally. tear each tortilla into 8 pieces. place half of tortilla pieces in oblong baking pan. top with meat mixture. place remaining tortilla pieces evenly over meat mixture. mix together soup and milk. pour over tortillas; spread evenly. sprinkle cheese evenly over top. bake at 350 degrees for 45 minutes.","target":"preheat oven to the hottest you got. spread pizza dough. spread beans evenly on top of dough. then the enchilada sauce. sprinkle cheese all over the top. sprinkle onions, garlic and jalapeno on top. add your meat. bake 10-15 minutes (on a stone if you have one) until crust is crispy. remove from oven and slide onto a cutting board. top with sour cream, tomatoes and lettuce. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the chicken into serving size pieces and coat in flour. heat a little oil in a large frying pan which has a tightly fitting lid. add the chicken and brown lightly and evenly. remove chicken and set aside. add to pan the potatoes and onion and brown evenly. return chicken to the pan. pour over combined chicken stock cube and water. bring to the boil. cover and simmer for 3\/4 hr gently stirring occasionally.","target":"boil potatoes about 10 minutes drain well, toss with oil and vinegar while still warm. let cool then refrigerate overnight to get very cold (this is a good tip for any type potato salad- prevents breaking apart when mixing ingredients). add chicken (cold of course), dill, green onions, lemon juice, salt and pepper(s), toss well to mix. refrigerate until serving time. serve how you like in an avocado half, scooped out tomato, or even a boiled bell pepper. or maybe just as a side dish for a picnic of grilled meats and vegetables. garnish the top dish with crumbled bacon is if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil. add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes. remove chicken to a plate to cool about 10 minutes. remove the chillies from the soup and adjust the seasoning. remove the skin and bones from the chicken and tear it into coarse shreds. add zucchini and chicken to the pot simmer 5 minutes. add cilantro and serve in about 2 minutes with wedges of lime on the side.","target":"place the chicken breasts and broth in a large skillet. bring slowly to a simmer. cover and simmer over low heat until chicken is tender; about 15 minutes. remove chicken to a plate. strain broth into a 4 cup measure; strain off any fat. when chicken is cool enough to handle, cut in 1 inch cubes. in same skillet, heat oil. add onion and garlic. cook over medium heat until soft, but not brown, about 3 minutes. add kidney beans, jalapeño pepper, cumin and chicken broth. bring to a boil; lower heat and simmer for 10 minutes. add chicken and heat to serving temperature. top each serving with 1 tablespoon cheese, sour cream and salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil. add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes. remove chicken to a plate to cool about 10 minutes. remove the chillies from the soup and adjust the seasoning. remove the skin and bones from the chicken and tear it into coarse shreds. add zucchini and chicken to the pot simmer 5 minutes. add cilantro and serve in about 2 minutes with wedges of lime on the side.","target":"cut chicken into small bite size pieces. heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns. add crushed tomatoes, chicken broth, green chilies, corn and chili powder. simmer for 20-30 minutes to allow flavors to blend. meanwhile, mince cilantro and chop green onions. pour soup into bowls and top with cilantro, lime juice, green onions and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring water and bouillon granules to a boil in a dutch oven; stir in pasta. return to a boil; cook 6-8 minutes or until tender; drain. saute onion in hot oil in dutch oven until tender. stir in pasta, chicken, and next 4 ingredients. spoon mixture into a lightly greased 11 x 7 x 1 1\/2 inch baking dish. stir together breadcrumbs andbutter; sprinkle over casserole. bake at 350 degrees for 25 minutes or until thoroughly heated.","target":"pre-heat oven to 350 degrees. cook the chicken breasts in a lightly oiled skillet on medium heat for approximately 6-8 minutes on each side or until chicken is no longer pink inside; cool for 5 minutes; then dice. at the same time, cook the pasta according to box directions. when done, drain the pasta and place in a large, greased baking dish. add the chicken and remaining ingredients to the pasta. mix well. cover and bake for 45 minutes. stir and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile.","target":"in large skillet heat sesame oil. add chicken and season with salt and pepper saute till chicken is done. add carrots, mushrooms, and bamboo shoots, cover and cook till about half tender. add broccoli and saute a few more minutes. add onions, peppers, and teriyaki sauce cover and cook till all vegetables are just done. don't over cook vegetables you want a little texture left. serve over whole grain rice. for vegetarian dish leave out chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat. remove vegetables with slotted spoon and put onto 15x10x1 inch pan which is not greased, spreading on half of the pan. add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides. place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan. bake for 30 minutes. stir vegetables and turn chicken pieces. bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).","target":"preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile.","target":"preheat oven to 400 degrees. combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl. add chicken and set aside. peel and slice carrots, cut onions, cut asparagus, and cut potatoes. add to a roasting pan or casserole dish. add olive oil, chopped rosemary, and salt to vegetables. coat thoroughly. nestle chicken among the vegetables. back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft. divide chicken among plates and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile.","target":"rinse chicken and pat dry with paper towels. combine chicken, mixed vegetables, onion, mushrooms and potato in a 3 1\/2 quart slow cooker. in a small bowl, combine water, tapioca, lemon juice, bouillon granules, white pepper, mustard, sage, salt, garlic powder and turmeric. pour over chicken mixture. mix well. cover and cook on low 6 to 7 hours. stir in dry milk an cook 15 minutes. sprinkle each serving with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile.","target":"place chicken, potatoes, onion and carrots in slow cooker; add broth. cover and cook on low heat setting 9 to 10 hours. increase heat setting to high. stir together bisquick mix, water and parsley in medium bowl. drop dough by rounded tablespoonfuls onto hot chicken mixture. cover and cook 45 to 50 minutes or until dimplings are dry in center."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile.","target":"spary nonstick saucepaun with cooking spray; heat over medium heat until hot. add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. add parsley and basil; cook and stir 1 minute. place chicken broth into medium saucepan; bring to a boil over high heat. add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. add chicken broth to mushroom mixture, 1\/2 cup at a time, stirring constantly until broth is absorbed before adding next 1\/2 cup. continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes. add chicken, broccoli, tomatoes, salt and pepper. cook and stir 2 to 3 minutes or until heated through. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove skin and any excess fat from chicken thighs. line roasting pan with parchment paper or lightly oiled foil. in large bowl, combine chickn, potatoes, carrots, and parsnips. in small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly. arrange in a single layer in prepared pan. bake in 350f oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced. stir maple syrup with mustard; drizzle over chicken mixture and bake for 10-15 minutes to glaze.","target":"preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the chicken, carrots, potatoes and onion in 10x13-inch roasting pan and sprinkle with the thyme. roast at 375°f for 1 hour. stir the vegetables. pour the gravy over the vegetables. roast for 15 minutes or until the chicken is cooked through and the vegetables are tender. stir the vegetables and serve with the chicken.","target":"preheat your oven to 350°f. chop up vegetables and put into a 9x13-inch pan. put chicken breast on top. slowly drop your jalapenos on top of the chicken. add chili all around the vegetables. drop your hot sauce on top of the chicken. put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end). serve and watch your face smile."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: for the sauce, melt the margarine in a casserole dish on top of the stove. add brown sugar and boiling water. bring to a boil. remove from heat. mix all of the dumpling ingredients together. drop by spoonfuls into the sauce. bake, uncovered, at 375 degrees for 30 minutes.","target":"to make dumplings: rub butter into the flour and then add sugar, milk and vanilla essence. mix well and set aside while making the sauce. to make the sauce: place butter, water and brown sugar in a 2l microwave safe casserole dish and cook on high for 6 mins. drop tablespoons of batter mix into the hot sauce and cook on medium for 6 mins. leave to stand in hot sauce for another 5 mins. serve with whipped cream and \/or vanilla ice-cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt butter in pan. add onion and garlic and saute until tender, about 5 minutes. add broth and rice and bring to boil. reduce heat to low. cover and simmer until rice is tender, about 15 minutes. mix in most of shrimp (reserve 6 for garnish). cover and simmer until shrimp is heated through (1-2 minutes). puree soup with shrimp in blender or in pan with hand blender (much easier) return soup to pan. whisk in tomato paste, cayenne pepper and tarragon. gradually whisk in half\/half. bring soup to simmer. garnish with reserved shrimp.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large saucepan melt butter and saute shrimps until just cooked through about 4 minutes. using slotted spoon transfer shrimps to a bowl. add celery,onions, carrots and lemon juice to saucepan. saute until vegetables are soft, about 10 minutes. add white wine and boil 2 minutes. add chicken broth, rice and tomato paste. cover pot and simmer until rice is tender about 20 minutes,stirring occasionally. add cream and puree. add shrimps and blend until shrimps are coarsely chopped. be careful not to overprocess them. season with salt and pepper. top each bowl with extra shrimp.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large soup pot, over medium heat, melt butter. add onion, celery, carrots and garlic. sautee for about 5 minutes. add wine and water to pot. cover and simmer for about 20 minutes or until vegetables are soft. pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. mix well. heat through. add the sour cream. stir well; remove from heat. puree in batches, if necessary in blender or food processor.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a saucepan. add red pepper and onion; saute on low heat until soft, 15 to 20 minute, stirring occasionally. add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. bring to a boil, reduce heat and simmer 5 minutes. add butter. put half of hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. transfer bisque into soup bowls and repeat with remaining. (i would just use a stick blender). sprinkle with parmesan cheese. optional garnish - fresh herbs and additional shrimp.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in saucepan, heat olive oil. add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. bring to a boil, reduce heat and simmer 5 minutes. add butter. put 1\/2 hot mixture in a blender carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. transfer bisque into soup bowls. repeat with remaining mixture. sprinkle on parmesan cheese. optional garnishes: herbs and additional shrimp.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large saucepan over medium heat. cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes. add the wine and reduce by half, about 3 to 4 minutes. add the tomatoes, cayenne and black pepper. add the water. simmer until the vegetables are very tender, 45 minutes. puree the soup in batches and return to the saucepan. blend the butter and flour together with your fingertips. whisk the mixture into the pureed soup and bring to a boil. add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). cook 1 to 2 minutes more until shrimp just turn opaque.","target":"combine soups in a medium saucepan. gradually add water and milk, stirring until smooth. add chopped parsley, onion and pepper. cook over medium-high heat, stirring constantly until comes to a boil. reduce heat and simmer 5 minutes. stir in sherry and cook and additional minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each sausage link in 4 pieces. place in microwave dish, sprinkle liberally with caraway seed, and cover. microwave on high 5 minutes, stir, and continue to cook until sausage is cooked through. drain liquid from sausage and set aside. in a large sauce pan, heat olive oil, and sauté onion and garlic until tender. add canned tomatoes, balsamic vinegar, and wine. add spices, stir, cover, and simmer 10 minutes. add sausage, stir well, cover, and simmer 30 minutes, stirring occasionally. serve with your favorite pasta, top with parmesan cheese.","target":"1.) sauté the onion and garlic in olive oil in a large pot with a lid. 2.) add the salt, spaghetti, tomatoes, basil, water and sausage, and bring to a boil. 3.) turn the heat down to low, cover, and simmer for 10 minutes, until the spaghetti is al dente. the water will evaporate and be absorbed by the pasta. 4.) stir in the parmesan and season with pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix all the dry ingredients. add oil and beer. stir until dough is just mixed. put dough in a greased 9x5x3-inch loaf pan. bake at 375 f for 45 minutes or until nicely browned. remove from oven and let bread cool in pan for 10 minutes. remove from pan to cool some more.","target":"mix together. decide on 2 containers: ziploc bags, quart jars, storage containers, etc. put 3 cups plus 4 tablespoons mix in each container. to bake, mix 1 container mix with 1 12 ounce beer- not bud or miller lite. put in a greased loaf pan and bake at 350°f for 1 1\/4 hours. if bread sounds hollow when thumped on bottom, its done. to bake in two smaller loaves, bake at 400°f for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. coat an 8x4x2 inch loaf pan with cooking spray. in a medium bowl, stir together flour, beer, and sugar. spread batter into prepared pan. bake for 20 minute drizzle with olive oil, bake 20 minute more. let stand on a wire rack. place cooled loaf in a freezer bag and freeze up to 2 months. thaw and then reheat briefly in oven, slice.","target":"mix together. decide on 2 containers: ziploc bags, quart jars, storage containers, etc. put 3 cups plus 4 tablespoons mix in each container. to bake, mix 1 container mix with 1 12 ounce beer- not bud or miller lite. put in a greased loaf pan and bake at 350°f for 1 1\/4 hours. if bread sounds hollow when thumped on bottom, its done. to bake in two smaller loaves, bake at 400°f for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine mash and oats with 5 cups of flour. add the sediment and combine well, stirring in one direction to develop gluten. turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour. it will have the consistency of a heavy biscuit dough. shape into a smooth ball and place in a lightly oiled large stainless bowl. cover and let rise in a warm, humid place until about double in bulk, about two hours. punch down and divide into four loaves. place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour. preheat oven to 400 degrees f and bake loaves for approximately one hour.","target":"mix together. decide on 2 containers: ziploc bags, quart jars, storage containers, etc. put 3 cups plus 4 tablespoons mix in each container. to bake, mix 1 container mix with 1 12 ounce beer- not bud or miller lite. put in a greased loaf pan and bake at 350°f for 1 1\/4 hours. if bread sounds hollow when thumped on bottom, its done. to bake in two smaller loaves, bake at 400°f for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together all ingredients in a medium bowl;. spread mixture into 2 mini loaf pans that have been coated with nonstick cooking spray. cover and let stand for 30 minutes or until doubled in bulk. preheat oven to 400°f bake for 25 to 30 minutes; let cool, then remove from pans.","target":"mix together. decide on 2 containers: ziploc bags, quart jars, storage containers, etc. put 3 cups plus 4 tablespoons mix in each container. to bake, mix 1 container mix with 1 12 ounce beer- not bud or miller lite. put in a greased loaf pan and bake at 350°f for 1 1\/4 hours. if bread sounds hollow when thumped on bottom, its done. to bake in two smaller loaves, bake at 400°f for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. pierce potatoes with fork and rub with oil. place on baking sheet, and bake until tender, about 45 minutes. reduce heat to 350 degrees. remove potatoes from oven. when cool enough to handle, horizontally cut the top skin off of each potato. scoop out flesh, leaving 1\/4 inch shell. mash scooped out potato, then stir in cheddar cheese, sour cream, margarine, onion, and seasonings. stuff potato skins with mixture (don't be afraid to pile it in!). sprinkle with paprika. bake until hot, about 25 minutes.","target":"heat oven to 350 degrees. prepare potatoes according to package directions and place in a large bowl. melt the butter in a medium skillet over medium-high heat. add the green onions and saute until wilted. pour over the potatoes. add the garlic salt, paprika, cayenne, sour cream and 1\/2 cup of the shredded cheese. stir well to blend ingredients. taste for seasonings and add more garlic salt or cayenne accordingly. pour into a baking dish that has been sprayed with nonstick cooking spray. sprinkle with the remaining cheese. bake for 25 minutes, until cheese is melted and potatoes are heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. pierce potatoes with fork and rub with oil. place on baking sheet, and bake until tender, about 45 minutes. reduce heat to 350 degrees. remove potatoes from oven. when cool enough to handle, horizontally cut the top skin off of each potato. scoop out flesh, leaving 1\/4 inch shell. mash scooped out potato, then stir in cheddar cheese, sour cream, margarine, onion, and seasonings. stuff potato skins with mixture (don't be afraid to pile it in!). sprinkle with paprika. bake until hot, about 25 minutes.","target":"preheat broiler to high. cut potatoes in half lengthwise, scoop out pulp and mash, while gradually adding warmed milk. add 1 cup cheese and mix well. reserve skins. mix in next 3 ingredients. place skins on foil-lined baking sheet and fill wirh mashed potato mixture. top with remaining cheddar cheese and broil 3-5 minutes, until cheese is melted and bubbly. garnish with hot pepper rings and chives."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. pierce potatoes with fork and rub with oil. place on baking sheet, and bake until tender, about 45 minutes. reduce heat to 350 degrees. remove potatoes from oven. when cool enough to handle, horizontally cut the top skin off of each potato. scoop out flesh, leaving 1\/4 inch shell. mash scooped out potato, then stir in cheddar cheese, sour cream, margarine, onion, and seasonings. stuff potato skins with mixture (don't be afraid to pile it in!). sprinkle with paprika. bake until hot, about 25 minutes.","target":"bake the potatoes at 375 degrees for 1 hour or until tender. cool. cut a thin slice off the top of each potato and discard. scoop out pulp, leaving a thin shell. in a bowl, mash the pulp with butter. stir in milk, bacon, 1 cup of cheese, chives, salt, and pepper. i have found that using the full cup of milk makes the mixture too runny. i usually start with a scant 1\/2 cup and then add more if necessary. place on an ungreased baking sheet. bake at 375 degrees for 25-30 minutes or until heated through. sprinkle with remaining cheese. bake 2 minutes longer or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain. add sauce and next 4 ingredients. bring to a boil. cover and simmer for 5 minutes. combine cottage cheese, sour cream, and green onions. fold in the noodles. in greased 3 qt baking dish, layer half the noodles and half the meat. repeat layers. cover and bake at 350* for 35 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.","target":"stir soup, milk, peas, tuna and noodles into a 3 quart casserole dish. bake at 400°f for 30 minutes or until hot. mix bread crumbs with butter and sprinkle over tuna.; bake 5 minutes more. \u2022variation: cheesy tuna melt- in place of bread crumbs sprinkle with 1\/2 cup shredded cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef, drain. add sauce and next 4 ingredients. bring to a boil. cover and simmer for 5 minutes. combine cottage cheese, sour cream, and green onions. fold in the noodles. in greased 3 qt baking dish, layer half the noodles and half the meat. repeat layers. cover and bake at 350* for 35 minutes. uncover, sprinkle with cheese, and bake 5 minutes more.","target":"sauté onions, celery and peppers until onions are transparent. add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts. add the noodles, mix well, and turn into a greased 2 quart casserole dish. sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. bake at 425 f for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine first 8 ingredients in a large zip top bag, and add salmon to bag. seal and marinate in refrigerator for 1 and 1\/2 hours, turning bag occasionally. prepare grill or broiler. remove salmon fillets from bag, reserving marinade. place salmon on broiler pan coated with cooking spray. cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.","target":"in a bowl whisk together the first 8 ingredients. pour into n a large heavy ziploc plastic bag. add in the salmon fillets; seal bag tightly, and turn bag to coat evenly. place in the refrigerator for 2 hours. remove the fillets from the bag and reserve the marinade. place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler. cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork. season with salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown the pork in the oil and set aside. add the onion, garlic and cumin. cook until the onions are transparent. return the meat to the pan. add peppers. stir in the tomatillos,broth, peppers, tomato, cumin and oregano. bring to a boil, simmer covered about 1 1\/2 hours. uncover and simmer about a 1\/2 hour more or until the sauce has decreased and thickened. stir in the lime juice. serve over cooked rice, sprinkle with the toasted almonds.","target":"mix pork, salsa and chilies in 3 ½ to 4 quart slow cooker. cover and cook on low heat setting 6 to 8 hours or until pork is tender. stir in beans. cover and cook on low heat setting about 5 minutes or until hot. sprinkle with cheese. serve over rice, sprinkle with cheese. excellent topped with guacamole and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: core and slice apple. mix apple with honey, butter, and raisins and put into small microwave safe dish. dust heavily with cinnamon. cover dish and microwave on high for 90 seconds or until cooked, but still firm. each apple will serve 2 persons as a side-dish at breakfast, lunch, or dinner. try it over granola or oatmeal for breakfast.","target":"preheat oven to 180 degrees centigrade. using a apple corer, remove the core from each apple, leaving a cavity roughly 2cm across. butter a small dish and sit the apples in the dish. mix together the breadcrumbs, ginger, suagr, nuts and sultanas. carefully spoon this mixture into the centre of the apples. dot the top with the remaining butter, then bake for 35-45 minutes until the apples are completely tender with split skins. transfer to serving plates, scraping up any pn sediments. serving with a scoopful of ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: core and slice apple. mix apple with honey, butter, and raisins and put into small microwave safe dish. dust heavily with cinnamon. cover dish and microwave on high for 90 seconds or until cooked, but still firm. each apple will serve 2 persons as a side-dish at breakfast, lunch, or dinner. try it over granola or oatmeal for breakfast.","target":"place spices into a spice bag. (this can be made with double thickness of cheesecloth that is gathered and tied up with kitchen string.). in a slow cooker (at least 3 1\/2 quart) combine spice bag, apple juice, rum and brown sugar. cover and cook on low for 8 hours (or high for 4). when serving, float 1\/2 teaspoon butter on each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl beat butter, brown sugar, and spices till light and fluffy. cover and store in refrigerator for up to two weeks. to serve: spoon one rounded tablespoon of spice butter into a mug and fill with 3\/4 cup boiling apple juice; stir to blend. garnish with lemon slice and cinnamon stick if desired.","target":"core and slice apple. mix apple with honey, butter, and raisins and put into small microwave safe dish. dust heavily with cinnamon. cover dish and microwave on high for 90 seconds or until cooked, but still firm. each apple will serve 2 persons as a side-dish at breakfast, lunch, or dinner. try it over granola or oatmeal for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak bamboo skewers in water. thread chicken on skewers, and marinate (in the refrigerator) for an hour or so. discard marinade. for sauce, melt butter on medium heat. add garlic and jalapeno; cook 1 minute. stir in coriander, cumin, paprika, garam masala and salt. stir in tomato sauce. simmer 15 minutes. stir in cream; simmer to thicken- about 5 minutes. grill or broil chicken, turning occasionally, to cook through- about 8 minutes. remove chicken from skewers; add to sauce. simmer 5 minutes. garnish with cilantro serve with basmati rice, naan or pita bread. note: you can make your own garam masala. mccormick also makes garam masala; it's available in super markets.","target":"dice and cook onions untill soft. dice the peppers and add to pot and cook for 5 more minutes. add the tikka paste. dice the chicken then add to pot and stir well to mix in then cook for 5 more minutes. add the chopped tomatoes and the cream of tomato soup and add to the pot then simmer for 20 mins stirring occasionally untill chicken is cooked through. stir through mango chutney and low fat natural yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f (175°c). combine cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. blend well. spread one can apple pie filling over the bottom of a greased 9x13-inch pan. layer with half of the noodles, and then the cheese mixture. layer again with remaining noodles, and the second can of pie filling. combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. cut in butter until crumbly, do not overwork. sprinkle over top. bake in preheated oven for 45 minutes. cool for 15 minutes. meanwhile, prepare garnish by blending sour cream and 1\/3 cup brown sugar in small bowl until smooth. cover, and refrigerate. serve warm apple lasagna with sour cream garnish.","target":"brown meat and drain. add salt, garlic and pepper to taste. cook slowly uncovered 10 minutes. stir in tomatoes, tomato sauce, spaghetti sauce mix and mushrooms. cover and simmer 30 minutes. meanwhile cook lasagna according to directions. drain and rinse. in a 8x12x2 baking dish, pour 1\/3 of meat sauce. cover with lasagna strips, then mozzarella and spoonfuls of cottage cheese. repeat layers ending with meat sauce. bake @ 350 until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup. heat the oil in a wok or large skillet. stir-fry the shrimp until pink and firm, about 2 minutes. remove shrimp with a slotted spoon to a heated bowl. add garlic to the skillet and stir-fry 1 minute. add soy sauce mixture and cook stirring constantly, until bubbly. return shrimp to skillet and heat for about 1 minute. great served with fried rice or white. enjoy!","target":"mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce. pour oil in seasoned wok before heating and wipe around. heat wok and add scallions ginger and garlic. stir-fry for a few seconds, then add shrimp. stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink. stir sauce again, then add to wok, stirring constantly until mixture thickens. serve with steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir cornstarch into 1\/4 cup of the water; set aside. heat oil in a large skillet over medium-high heat. stir in green onions, ginger, and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. quickly stir in remaining ingredients. toss and stir until sauce is thick and bubbly.","target":"mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce. pour oil in seasoned wok before heating and wipe around. heat wok and add scallions ginger and garlic. stir-fry for a few seconds, then add shrimp. stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink. stir sauce again, then add to wok, stirring constantly until mixture thickens. serve with steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute onions and chilies in oil until onions are golden brown. add tomatoes and salt. cook until the tomatoes have broken down. add a little water if necessary. add the curry powder, garlic powder, and ginger powder. stir and cook for two minutes. add coconut milk and stir. add shrimp and toss them until they're well coated. cook until they turn pink. serve with steamed rice.","target":"mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce. pour oil in seasoned wok before heating and wipe around. heat wok and add scallions ginger and garlic. stir-fry for a few seconds, then add shrimp. stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink. stir sauce again, then add to wok, stirring constantly until mixture thickens. serve with steamed rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f. cook onion in butter. blend in flour, salt, and pepper. add milk slowly, stirring continuously, cook until thick. remove from heat. add cheese and stir until it melts and is well blended. add ham and potatoes and mix together. pour into a casserole dish, sprinkle with crumbs. bake at 400 degrees f for 30 minutes.","target":"steam cabbage till tender crisp. drain if necessary. arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray. mix together soup and milk. pour over cabbage and ham. top with buttered bread crumbs. bake at 350° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven 350 degrees. in a bowl combine soup, sour cream, green pepper and onion. and mix well. grease a 13-inch x 9inch x 2 inch baking dish. put a third layer of noodles in dish. cover with spread over the top and repeat layers. bake, uncovered at 350 degrees for 40 to 45 minutes.","target":"steam cabbage till tender crisp. drain if necessary. arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray. mix together soup and milk. pour over cabbage and ham. top with buttered bread crumbs. bake at 350° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter and saute onions until soft. sift flour and seasonings into the mixture and cook for 1 minute. add milk and cream. stir until the sauce thickens. cook 2 minutes. fold chicken and ham (or bacon) and turn into a greased casserole dish. top with bread crumbs and cheese. bake at 190 degrees c until top is golden brown. when making this meal for my family, i usually double it.","target":"steam cabbage till tender crisp. drain if necessary. arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray. mix together soup and milk. pour over cabbage and ham. top with buttered bread crumbs. bake at 350° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes with the skins on, cool. cut into cubes and put in a 9 x 13 pan. melt butter and pour over potatoes. cut up velveeta cheese and put on top of potatoes. add salt and pepper to taste. top with cornflake crumbs. bake at 350 degrees for 20-30 minutes.","target":"in a large pan, add the chicken bouillon cubes and potatoes. add enough water to cover potatoes and cook until tender. drain off some of the water (but keep it because you may need it later.) add both cans of soup. stir. add velveeta. stir. now, if it's too thick, add some of the potato water that you kept. enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes with the skins on, cool. cut into cubes and put in a 9 x 13 pan. melt butter and pour over potatoes. cut up velveeta cheese and put on top of potatoes. add salt and pepper to taste. top with cornflake crumbs. bake at 350 degrees for 20-30 minutes.","target":"pierce potatoes; microwave on high for 6 minutes, turning over after 3 minutes. cut potatoes in chunks. combine potatoes, broth, and milk in large microwaveable bowl. microwave on high for 6 minutes, stirring after 3 minutes. slightly crush potatoes with a potato masher. stir in cheese. (add bacon if desired.). add desired topping (eg. bacon, cheese, sour cream etc.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes with the skins on, cool. cut into cubes and put in a 9 x 13 pan. melt butter and pour over potatoes. cut up velveeta cheese and put on top of potatoes. add salt and pepper to taste. top with cornflake crumbs. bake at 350 degrees for 20-30 minutes.","target":"place potatoes in a large saucepan, cover with water by 2 inches and add 1\/2 tsp salt. bring to a boil over high heat. simmer until potatoes are fork tender, about 15 minute drain and return potatoes to pan. add cheese, milk, butter and remaining 1\/2 tsp salt. using a potato masher, smash together until evenly combined but slightly chunky. serve immediately or cover to keep warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, salt and pepper. dredge steak pieces. heat oil in dutch oven, brown the steak. add tomatoes and onion, stir. place chilis over steak, bring to a boil. reduce heat, cover and simmer 70 minutes. add potatoes and carrots, cover and simmer 25 minutes more. mix cornstarch and water, stir into pan. bring to a boil, stirring, until thickened and bubbly.","target":"place the potatoes in a slow cooker. cut beef into four pieces; place over potatoes. in a bowl, combine the soup, water, soup mix, pepper and garlic powder. pour over the beef. cover and cook on low for 6-8 hours or until meat and potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a shallow dish mix together the flour and salt and pepper. cut each roast into 8 pieces; dredge in flour mixture. in large skillet brown meat on all sides in oil. layer roast with onions in large roasting pan. repeat. pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all. cover and bake at 300°f for 2-3 hours (up to 4 hours). meat should be very, very tender. remove cover and bake an additional 10-15 minutes.","target":"mix flour, salt and pepper. dredge steak pieces. heat oil in dutch oven, brown the steak. add tomatoes and onion, stir. place chilis over steak, bring to a boil. reduce heat, cover and simmer 70 minutes. add potatoes and carrots, cover and simmer 25 minutes more. mix cornstarch and water, stir into pan. bring to a boil, stirring, until thickened and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound steak to tenderize. cut into serving size pieces. combine 2t flour and salt. dredge steak in flour. brown in hot oil in skillet. remove to lightly greased casserole dish. add 2 t flour to drippings in skillet. cook over medium heat 1 min, stirring constantly. add tomatoes and vegies; cook until thickened, stirring constantly. stir in worcestershire sauce. pour mixture over steak. cover and bake 350 for 1 hours to 1 hours 15 minutes depending on thickness of steak.","target":"mix flour, salt and pepper. dredge steak pieces. heat oil in dutch oven, brown the steak. add tomatoes and onion, stir. place chilis over steak, bring to a boil. reduce heat, cover and simmer 70 minutes. add potatoes and carrots, cover and simmer 25 minutes more. mix cornstarch and water, stir into pan. bring to a boil, stirring, until thickened and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, salt and pepper. dredge steak pieces. heat oil in dutch oven, brown the steak. add tomatoes and onion, stir. place chilis over steak, bring to a boil. reduce heat, cover and simmer 70 minutes. add potatoes and carrots, cover and simmer 25 minutes more. mix cornstarch and water, stir into pan. bring to a boil, stirring, until thickened and bubbly.","target":"flour and brown round steak (keep the drippings). remove steak and set aside. add celery, onions and bell pepper and brown in fat. add parsley, bay leaves, garlic, tomato sauce and water, stir well. add meat. pressure cook for 30 minutes. serve on a bed of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven, brown the chorizo, onions and garlic. drain any fat and add the ribs with the sausage. stir in the undrained tomatoes, jalapeno peppers and oregano. simmer covered for about an hour (ribs should be tender). add zucchini and the sweet peppers simmer covered for about 8 minutes. transfer ribs, and veggies to a platter and keep warm (use a slotted spoon). skim off any fat and pour the juices into a 2 cup measuring cup. add enough water so the juices measure 2 cups. return juices to the pan. mix the flour with the 1\/3 cup cold water then stir into the pan juices. cook until thickened, stir in the olives and cook 1 minute more. spoon gravy over the meat and sprinkle with cheese pass the remaining gravy.","target":"in a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes). add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened). remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat. add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low. season with salt, black pepper and cayenne. add in cilantro (if using). cook for about 20-22 minutes or until the rice is cooked. drizzle red enchilada sauce over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450 degrees. place tomatoes, onion and garlic in buttered baking pan. sprinkle with garlic pepper salt and roast for 15-20 minutes.(i like to add the peas, carrots and potato to this mix as well and up the time anywhere from 30-60 minutes total.) stir a couple of times while cooking. boil water in saucepan and add rice. reduce heat, cover and let simmer 15-20 minutes. heat olive oil in large skillet over medium heat. put rice, veggies and cream cheese in skillet and season. (you may wish to add cayenne pepper to spice it up.) done when veggies are tender.","target":"melt butter in large saucepan over medium heat. add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. stir in salsa, water, cumin, carrot and peas; bring to a boil. reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place 1\/3 cup of oil into frying pan onto medium heat. once the oil is heated add the rice to the oil. you are going to want to simmer the rice until it is a golden brown color, do not let it burn. it will take away from the flavor. once rice is golden brown add water. let rice simmer for 3-5 minutes then add the chicken bullion and tomato sauce. let simmer on medium heat for 3-5 minutes and then cover with lid. let rice cook until done\/dry. if the rice still looks a little on the raw side just as the water looks like its starting to dry up, feel free to add more and recover let cook.","target":"melt butter in large saucepan over medium heat. add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. stir in salsa, water, cumin, carrot and peas; bring to a boil. reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: with a blender or hand blender mix tomato sauce, garlic and onion, put aside. in a pan lightly brown rice in e.v.o.o. when lightly browned add 1\/2 of tomato mixture to rice, (save rest for next batch), make sure all of the rice is coated and add your water, boulion and cilantro. bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.","target":"melt butter in large saucepan over medium heat. add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. stir in salsa, water, cumin, carrot and peas; bring to a boil. reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a nonstick pot (make sure you have a lid). cut onions in big chunks. add your onions and rice to the pan, salt the rice and cook until rice is browned. in a separate med sized bowl add your tomatoes,2 1\/2 cups of hot water and your seasonings stir to mix. add to the hot pan. do not stir. let the rice boil about 10 to 15 minute. cover with lid and turn off the heat. let stand for about 45 minutes, then wa la you have delicious mexican rice!","target":"melt butter in large saucepan over medium heat. add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. stir in salsa, water, cumin, carrot and peas; bring to a boil. reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: (first i'd put some hot water in the blender to heat up the container, let stand for 5 minutes then pour out.). in a blender, combine water and gelatin. cover and process until gelatin is dissolved. blend in ice cubes until partially melted. add strawberries; process well. pour into a bowl; fold in whipped topping. chill for 2 hours.","target":"mix together sugar and puree in bowl. place gelatin in lemon juice in a small bowl; set small bowl nested in a larger bowl of hot water. stir gelatin until it dissolves. add dissolved gelatin to strawberry mixture. beat egg whites until frothy and stir unto strawberries. place mixture in freezer for 45-60 minutes or until partially frozen, then beat in blender. carefully fold whipped cream into strawberries. spoon into dessert cups and refrigerate until set, 2 hours or more. garnish with strawberries, a few blueberries, and a mint leaf, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a tall glass, add the sugar, 3 strawberries, 5 mint leaves and a splash of soda water. lightly muddle. squeeze juice from the lime into the glass; add rum. stir and fill glass with ice. top off drink with soda water. garnish with remaining strawberry and sprig of mint.","target":"mix together sugar and puree in bowl. place gelatin in lemon juice in a small bowl; set small bowl nested in a larger bowl of hot water. stir gelatin until it dissolves. add dissolved gelatin to strawberry mixture. beat egg whites until frothy and stir unto strawberries. place mixture in freezer for 45-60 minutes or until partially frozen, then beat in blender. carefully fold whipped cream into strawberries. spoon into dessert cups and refrigerate until set, 2 hours or more. garnish with strawberries, a few blueberries, and a mint leaf, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a large saucepan over medium high heat, and cook beef until evenly brown. pour off excess fat and then stir in tomato paste, beef broth and water. season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours--the longer you allow it to cook, the more tender the beef will be. dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes. serve with mexican rice and\/or homemade tortillas.","target":"dredge room temperature meat in flour. puree bell pepper and celery. dice onion and mince garlic. in a hot dutch oven, add oil. saute onion and garlic and remove. add stew meat and sear on both sides and remove. deglaze with beef broth. add onions, garlic, meat, pureed vegetables, tomatoes, green chilies and seasonings. bring to a boil and reduce to a simmer. simmer covered for 3-5 hours, uncovering pot for the last 45 minutes. add cilantro and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. mix together oil, brown sugar, and beaten egg. add oats, baking powder, salt, milk, cinnamon, and raisins, and mix well. pour into greased 8\"x8\" pan. bake for 25- 30 minutes until done. serve with your choice- honey, maple syrup, milk, or vanilla ice cream.","target":"preheat oven to 375. in a large bowl mix oats, brown sugar, cinnamon, baking powder, and salt. in a separate bowl beat eggs, milk, and vanilla extract. mix all together. spread into a greased 9x13 inch pan or baking dish. bake for approximately 40 minutes or until firm to touch. *you can add a cup of raisins or dried cranberries if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. mix together oil, brown sugar, and beaten egg. add oats, baking powder, salt, milk, cinnamon, and raisins, and mix well. pour into greased 8\"x8\" pan. bake for 25- 30 minutes until done. serve with your choice- honey, maple syrup, milk, or vanilla ice cream.","target":"preheat oven to 350°f. spray an 11x7 or a 9x13 pan with nonstick cooking spray. whisk eggs, applesauce, brown sugar, and vanilla until smooth. stir in cinnamon, salt, and baking powder. stir in oats and milk. gently fold in blueberries. spread in prepared pan. bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. cool slightly before serving. serve with syrup and\/or fruit or vanilla yogurt. store in refrigerator up to 2 days. you can also portion and freeze for quick morning breakfasts!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. combine all ingredients together in large bowl. spray large casserole dish or oblong baking pan with non-stick cooking spray. pour ingredients in pan and bake at 350 degrees for 1 hour or until knife inserted in middle comes out clean.","target":"preheat oven to 350 degrees f. heat oil in a heavy pan. over medium heat, cook onion and garlic until softened and golden brown. add spinach to pan. cover pan to steam until wilted. add tofu and one cup pasta sauce. spray 9x13-inch baking pan with non-stick spray. pour remaining pasta sauce into the bottom of the pan. sprinkle rice over this and top with one cup mozzarella. next layer is the spinach\/tofu mixture, finally topped with remaining one cup of mozzarella. bake 30 minutes until bubbly and hot, and the rice is fully cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl combine all ingredients and mix well with a wire whisk. store in an airtight container. to make soup stir together 1\/3 cup of the dry mix and 1 and 1\/4 cup water in a saucepan. cook and stir until thickened. you can add 1 can of diced cooked chicken or turkey, frozen broccoli, or dried tomato powder or paste-- whatever you can think of. you can boil dried mushrooms in the water called for for a cream of mushroom soup. this mixture will make a total of 9 cans of condensed soup.","target":"using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon. if desired also add basil and thyme. mix well. when using the mix combine 1\/3 cup of the mix with 1 1\/4 cups of water in saucepan. cook and stir until thickened."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream shortening; gradually add sugar, beating at medium speed of an electric mixer. add eggs, one at a time, beating after each addition. combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. add water and orange juice, mixing well. stir in raisins and orange rind. spoon batter into two greased and floured 9x5x3-inch loaf pans. bake at 350°f for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan and cool completely on wire racks.","target":"pre-heat oven to 350 degrees. place all ingredients into a large bowl and mix well. using a rubber scraper, pour mixture into a greased loaf pan. cook on middle shelf in oven, uncovered, on 350 degrees, for 1 hour or until toothpick comes out of the center clean. remove from oven and allow to cool completely before serving. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream shortening; gradually add sugar, beating at medium speed of an electric mixer. add eggs, one at a time, beating after each addition. combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. add water and orange juice, mixing well. stir in raisins and orange rind. spoon batter into two greased and floured 9x5x3-inch loaf pans. bake at 350°f for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan and cool completely on wire racks.","target":"preheat oven to 350 degrees. grease and flour 2 loaf pans. mix sugar and applesauce (or oil) with mixer. add eggs and blend. add pumpkin and blend. add water and blend. combine remaining ingred. in seperate bowl and add gradually. fill pans equally and bake for 1 hour or until brown. variations: you may omit the nuts all together. glaze them or put icing on top after they have cooled. you may add nuts to the batter and use a stressal-type topping (added before baking to give them a nicer appearance and more of a crunch. (i've tried all varieties and they were all a hit)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream shortening; gradually add sugar, beating at medium speed of an electric mixer. add eggs, one at a time, beating after each addition. combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. add water and orange juice, mixing well. stir in raisins and orange rind. spoon batter into two greased and floured 9x5x3-inch loaf pans. bake at 350°f for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan and cool completely on wire racks.","target":"preheat oven to 350°f (175°c). grease two 9x5-inch loaf pans. mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnut and chocolate chips, if using. stir flour into pumpkin mixture until fully incorporated. pour batter into the prepared loaf pans. bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sprinkle each loaf with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut stems out of washed mushrooms, leaving the cap hollow. sautee the stems and add them to your dinner, mmmm! mix softened cream cheese with parmesan cheese and garlic salt. fill mushroom caps with mixture so they are overflowing a bit. bake at 450 degrees f for 15 minutes, or until the mushrooms are tender.","target":"remove stalks from mushrooms and stuff with cottage cheese until level with the top and sprinkle a little ground pepper over the top. cook on an oiled bbq plate with hood down but away from direct heat - so well to the side of of a burner that is turned on. pick the coolest spot in your bbq. in around 20-30 minutes you should see the top of the mushrooms turning soft and dark in color, they are ready to serve at that point."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and devein shrimp; set aside. cook spaghetti according to package directions, omitting salt and adding old bay seasoning. drain and return to dutch oven; keep warm. saute broccoli and garlic in olive oil in a large skillet 3-4 minutes. add green onion; saute 1 minute. add shrimp, cook 4 minutes, stirring constantly. stir in mushrooms and water chestnuts; cook until thoroughly heated. stir in sour cream; heat thoroughly but do not boil. season to taste with salt, pepper, and old bay. serve over spaghetti; sprinkle with parmesan cheese.","target":"prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and devein shrimp; set aside. cook spaghetti according to package directions, omitting salt and adding old bay seasoning. drain and return to dutch oven; keep warm. saute broccoli and garlic in olive oil in a large skillet 3-4 minutes. add green onion; saute 1 minute. add shrimp, cook 4 minutes, stirring constantly. stir in mushrooms and water chestnuts; cook until thoroughly heated. stir in sour cream; heat thoroughly but do not boil. season to taste with salt, pepper, and old bay. serve over spaghetti; sprinkle with parmesan cheese.","target":"cook pasta until al dente. drain and allow to cool. toss pasta with shrimp, celery, red pepper, peas and onions. in a separate bowl, combine remaining ingredients. add to pasta mixture. stir well. chill in refrigerator for at least 2 hours. if desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and devein shrimp; set aside. cook spaghetti according to package directions, omitting salt and adding old bay seasoning. drain and return to dutch oven; keep warm. saute broccoli and garlic in olive oil in a large skillet 3-4 minutes. add green onion; saute 1 minute. add shrimp, cook 4 minutes, stirring constantly. stir in mushrooms and water chestnuts; cook until thoroughly heated. stir in sour cream; heat thoroughly but do not boil. season to taste with salt, pepper, and old bay. serve over spaghetti; sprinkle with parmesan cheese.","target":"mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel and devein shrimp; set aside. cook spaghetti according to package directions, omitting salt and adding old bay seasoning. drain and return to dutch oven; keep warm. saute broccoli and garlic in olive oil in a large skillet 3-4 minutes. add green onion; saute 1 minute. add shrimp, cook 4 minutes, stirring constantly. stir in mushrooms and water chestnuts; cook until thoroughly heated. stir in sour cream; heat thoroughly but do not boil. season to taste with salt, pepper, and old bay. serve over spaghetti; sprinkle with parmesan cheese.","target":"in large skillet on medium-high heat, add mushrooms, onion, artichokes with 1\/2 cup dressing and cook for about 3 minutes until veggies beginning to soften. add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently. toss with hot cooked pasta and remaining 1\/4 cup salad dressing. sprinkle with cheese and parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook bacon in a large skillet until crisp; remove bacon; discard all but 1 t. drippings. crumble bacon and set aside. cook onion and garlic in drippings stirring constantly, until tender; drain. combine bacon, onion mixture, and beans in a large bowl. stir in catsup and remaining ingredients. spoon mixture into a lightly greased 2 1\/2 quart baking dish; cover with aluminum foil. bake at 375 degrees for 1 hour.","target":"in skillet cook bacon until crispy. drain bacon on paper towel and set aside. add onion and green pepper to skillet and saute until soft. add all other ingredients and stir to combine. crumble bacon into beans and transfer to baking dish. bake in 350 degree oven for about 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"preheat a griddle. put cornmeal in a bowl, and add the boiling water. stir well and allow to cool. add the wet ingredients: milk, oil, and egg; stir. sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder. add corn and olives; stir. each pancake will be made from about 4 tablespoons of batter. spoon onto the griddle and let cook, flipping once. should be nice and golden brown on both sides. top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"grate the potatoes, put in a large bowl of ice water. in another bowl add eggs, finely-chopped onion, flour and salt. pour the water off the potatoes and place on paper towels, squeezing excess water out. add potatoes to the egg mixture. heat the butter, and use a 1\/4 cup of potato batter for each pancake, brown good on both sides. this takes some patience."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"beat egg until fluffy. add milk and flaxseed. add dry ingredients and mix well. heat a griddle or pan which is greased with a few sprays of oil on a paper towel. pour batter into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"in a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. in a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well. pour the egg mixture into the flour mixture and stir until just blended. spoon the batter onto a preheated, oiled griddle, using 1\/4 cup batter for each pancake. cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture. after the rice has been mashed a little, then add the rest of the ingredients. use a whisk to stir everything up. if you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying. fry in a hot skillet or griddle, turn them when they are brown on the bottom. try to keep them small. they are so tender that frying big ones is a little tricky. serve with syrup and butter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"ift together the flour, sugar and baking powder into a bowl. in a separate bowl beat egg whites until they form soft peaks. mix milk and applesauce together with dry ingredients into a smooth batter. carefully fold batter into beaten egg whites. this recipe makes very fluffy, almost souffle-like pancakes. if there is left-over batter, second day pancakes are more like crepes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"combine flour, salt and baking powder into a pouring bowl and mix. whisk milk, egg and vanilla extract in separate bowl. slowly pour mix into dry ingredients and whisk together until blended. small lumps are ok. add optional fruit\/spice. tastes good without also. pour batter onto medium heat skillet and flip once the top of the batter bubbles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"1. mix together flour, salt and baking powder with a whisk. 2. add the mashed banana and milk, mixing until combined. 3. cook on a medium heat frying pan by 1\/4 cup at a time. wait until there are bubbles on the surface before flipping and cooking for a further few seconds (until browned on other side, usually takes about 5 seconds for me). 4. eat and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"beat egg, milk and vanilla together. combine remaining ingredients and stir into the batter, just until somewhat smooth, but slightly lumpy. don't over mix. to make pancakes; pour a little batter onto a hot griddle. leave at least 2\" of space between pancakes. allow them to cook until the tops of pancakes are bubbled, then turn with spatula. cook just until the underside is lightly browned. makes 10 (4\") pancakes. recipe may be doubled. unused batter may be stored in the refrigerator. thin with a little cold water if batter becomes too thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"heat milk in a saucepan until warm and set aside. blend your oatmeal flour and mix with the rest of the oatmeal, baking powder, salt, and cinnamon. in a separate bowl whisk your egg whites until they reach a stiff consistancy. combine the wet and dry ingredients in one bowl and mix until blended. add the egg whites and fold into the mixture. heat a pan or griddle. add a full ladle of the mix to the pan. cook until the first side is golden brown, then flip and cook similarly on the other side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"mix the egg and milk in a large bowl and slowly add the dry ingredients. have an adult heat the griddle or pan and add oil to it. pour batter on the griddle until the pancake is the desired size. flip once to finish cooking when surface begins to bubble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"in a small bowl, combine the flour, sugar, baking powder and baking soda. in another bowl, whisk the eggs, yogurt and water. stir into dry ingredients just until moistened. pour batter by 1\/4 cupfuls onto a hot griddle coated with cooking spray. sprinkle with chocolate chips or cranberries if desired. turn when bubbles form on top; cook until the second side is golden brown. serve with bananas or pecans, if desired. to freeze, arrange cooled pancakes in a single layer on sheet pans. freeze overnight or until frozen. transfer to a resealable plastic freezer bag. may be frozen for up to 2 months. to use frozen pancakes: place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: beat egg until fluffy. add milk and melted margarine. add dry ingredients and mix well. heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1\/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side.","target":"mash bananas with cinnamon in a large bowl. mix in wet ingredients with whisk. mix in flour and other dry ingredients. heat skillet to medium heat. melt a dollop of non-dairy buttery spread (like earth balance) on skillet. wait for butter to melt. pour a ladle of mixture onto skillet. flip with spatula when bubbles form on top of pancake and edges start to brown. let cook for a few minutes and then remove from skillet and place onto plate. repeat until all mixture is used. serve warm with your choice condiments and toppings (syrup, fresh fruit, etc)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop cauliflauer, broccoli, and onion into bite-sized pieces. combine all ingredients in a large ziplock bag. ensure that the bag is properly sealed, and shake around until all veggies are coated. spread on a cookie sheet, cook for about 20 min. at 375 f, or until you can't resist the yummy aroma any longer!","target":"preheat oven to 450 degrees. spray two jelly-roll or large roasting pans with nonstick spray. arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray. sprinkle with salt and pepper and bake until lightly charred, 6-7 min. per side. transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes. peel skin from peppers. layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini. sprinkle with dressing and chopped onion. top with remaining roll halves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. mix all ingredients in a large bowl until veggies are coated. place in one layer in baking or roasting pan. bake in oven for 25-30 minutes, turning half way through. enjoy immediately. add additional seasoning if desired.","target":"preheat oven to 450 degrees. spray two jelly-roll or large roasting pans with nonstick spray. arrange eggplant, mushrooms, and zucchini on pans and spray lightly with cooking spray. sprinkle with salt and pepper and bake until lightly charred, 6-7 min. per side. transfer bell peppers to paper bag; fold bag closed and let steam 10 minutes. peel skin from peppers. layer each roll half evenly with peppers, eggplant, mushrooms, and zucchini. sprinkle with dressing and chopped onion. top with remaining roll halves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. in a large mixing bowl, mix the turkey, green onions, mixed vegetables, cream of chicken and mushroom soup and thyme until combined. pour into thawed pie crust. prepare the stuffing mix, using the\"oven baked\" directions on the box. spoon stuffing onto the vegetable\/turkey mixture. sprinkle with powdered chicken broth. cover pie with foil and put on a baking sheet to catch any spills. bake for 30 minutes. uncover and bake for 20-30 minutes more, or till bubbly.","target":"heat oven to 350 degrees f. layer turkey on bottom of 13x9 pan. layer green beans over top. in a bowl, combine soup and milk, whisk until smooth. pour soup mixture over turkey and green beans. add water amount called for on stuffing mix to stuffing mix. you don't need to add the butter. spread stuffing mix over turkey, green beans and soup. bake for about 30 minutes, or until casserole is heated through, and stuffing is well-browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spread beans evenly over 2 tortillas. sprinkle evenly with 3\/4 c. cheese and drizzle with 1\/4 c. taco sauce. top with remaining tortillas. microwave 1 quesadilla, covered with paper towel on a microwave safe plate, at high 1 to 1 1\/2 minutes. repeat procedure with remaining quesadilla. cut each quesadilla into 8 wedges; serve with taco sauce, cheese, and sour cream.","target":"combine spinach, chick peas, peppers, tomatoes and chili powder. spread mixture over half of. each tortilla ending with 1 slice of cheese. fold tortillas in half and place on baking sheet. bake at 350f for 5 to 8 minutes or until cheese melts. serve with low fat or fat free sour cream or salsa. or both."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line muffin pan with paper baking cups. mix together flour, brown sugar, baking powder, and salt; make a well in the middle of the dry ingredients. mix together milk, butter and egg; add to dry ingredients and mix until just moistened. stir in chocolate chips. pour batter into muffin cups filling 2\/3 full. bake at 400 degrees for 18-20 minutes or until golden brown.","target":"puree oranges in a blender. add in sugars, milk, and egg. in a large bowl, combine flour, baking soda, and salt. add the orange mixture to the flour mixture and mix well. fold in chocolate chips. spoon batter into muffins tins. bake 30 minutes at 350 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line muffin pan with paper baking cups. mix together flour, brown sugar, baking powder, and salt; make a well in the middle of the dry ingredients. mix together milk, butter and egg; add to dry ingredients and mix until just moistened. stir in chocolate chips. pour batter into muffin cups filling 2\/3 full. bake at 400 degrees for 18-20 minutes or until golden brown.","target":"combine sugar and egg and blend well. add the mashed bananas, applesauce, and yogurt and stir to combine. stir in chocolate chips and set aside. in another bowl, combine the flour, baking powder, baking soda, and salt. add to the wet mixture and stir until just blended- the batter will be lumpy. pour the batter into muffins tins. bake at 375 for 10-15 minutes- be careful not to let them get too brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line muffin pan with paper baking cups. mix together flour, brown sugar, baking powder, and salt; make a well in the middle of the dry ingredients. mix together milk, butter and egg; add to dry ingredients and mix until just moistened. stir in chocolate chips. pour batter into muffin cups filling 2\/3 full. bake at 400 degrees for 18-20 minutes or until golden brown.","target":"preheat the oven to 400 degrees. spray six large 3\" muffin cups with no-stick spray and set aside. in a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, baking powder and orange peel. make a well in the center of the mixture. in a small bowl, beat the egg whites until foamy. stir in the buttermilk and applesauce. add the buttermilk mixture to the flour mixture and stir just until moistened. fold in the chocolate chips. spoon the batter into the prepared cups, filling each 3\/4 full. bake for 15 to 17 minutes or until a toothpick is inserted in the center comes out clean. cool the muffins in the muffin cups for 5 minutes. then remove the muffins and cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: line muffin pan with paper baking cups. mix together flour, brown sugar, baking powder, and salt; make a well in the middle of the dry ingredients. mix together milk, butter and egg; add to dry ingredients and mix until just moistened. stir in chocolate chips. pour batter into muffin cups filling 2\/3 full. bake at 400 degrees for 18-20 minutes or until golden brown.","target":"preheat oven to 375°f. spray a 12-cup muffin pan with cooking spray. in a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed. in another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture. stir in yogurt. fold in chocolate chips. divide among prepared muffin cups. bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line muffin pan with paper baking cups. mix together flour, brown sugar, baking powder, and salt; make a well in the middle of the dry ingredients. mix together milk, butter and egg; add to dry ingredients and mix until just moistened. stir in chocolate chips. pour batter into muffin cups filling 2\/3 full. bake at 400 degrees for 18-20 minutes or until golden brown.","target":"combine sugar and egg and blend well. add the mashed bananas, applesauce, and yogurt and stir to combine. stir in chocolate chips and set aside. in another bowl combine the flour, baking powder, baking soda and salt. add to the wet mixture and stir until just blended-the batter will be lumpy. pour into muffing tins. bake at 375°f for 10-15 minutes--do not get too brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"peel cut and cook potatoes as for mashed potatoes. when done drain well, mash. add relish, chopped onion, celery, salt and pepper. in small bowl mix vinegar and sugar, mix until sugar is dissolved, add miracle whip and mix well. pour into mashed potatoes, mix throughly if the potatoes seem too dry add more miracle whip. fold in eggs. refrigerate overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"in a saucepan, cover potatoes with water and boil until tender; drain. cut into 1-1\/2\" chunks. spread evenly in a 13x9x2 baking pan. combine onion, parsley, soup, mayonnaise and yogurt; pour over potatoes. sprinkle bacon and paprika over top of potato mixture. cover with foil and bake at 350 degrees for 30 minutes. uncover and bake 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"cook potatoes in boiling water 20-25 minutes, just until tender. cool and slice thickly. place potaotes, onions, and parsley in the bottom of a salad bowl. top with with diced beets and chopped chives. mix together vinegar, oil, salt and pepper. pour over salad. cover and chill 2-3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"bring potatoes and water to cover to a boil and boil for 25 to 30 minutes or until tender. drain and cool until easy to handle. cut potatoes into quarters. whisk together vinegar, oil, dill, salt and pepper. pour over warm potatoes. stir in chopped red pepper, cucumber, and green onions. add cheese and toss to combine. cover and chill at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"wash and quarter the bag of potatoes. boil for 20 minutes or until semi-tender. don't over boil. strain potatoes. blanche in cool water to stop the cooking. in a bowl add a 1\/2 cup of the mayo, mix gently and put in the fridge for about 3 hours. take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper. fold gently, to incorporate all the ingredients. let sit in refrigerator for about 45 minutes before serving. mix in the bacon just before serving to your family and\/or guests."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"boil potatoes until soft (like for mashed potatoes). mash hot potatoes in a bowl with butter, mustard, and milk until blended and smooth. cool slightly. mix in remaining ingredients. can garnish with egg yolk and\/or celery leaves. cover and refrigerate up to 3 days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"rinse the potatoes then boil them whole and with the skin until just tender when poked with a fork. let cool then cut into 1\/4 inch slices. mix the dressing, dill, and salt in a large bowl. add in the onions and potatoes, toss to coat. then gently stir in the eggs. cover and refrigerate at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill! in a large bowl, toss the potatochunks with half of the olive oil. place on your grill (heat should be low to medium.) cook for approximately 15 minutes, turning with tongs, until potatoes are tender. remove from grill and cool to room temperature. meanwhile, mix remaining ingredients except remaining olive oil in a large bowl. add remaining olive oil and whisk to make a dressing. add cooled potatoes; toss to mix.","target":"boil potatoes for 20 minutes. in the meantime mix the rest of the ingredients together in a bowl. peel potatoes and chop into bite size pieces. add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up. either chill in fridge or serve at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: first put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour. cover with foil and bake in a very slow oven until the juice runs and the fruit is tender. then take it out of the oven and turn up the heat to 220°c\/ 425°f\/ gas mark 7. sieve the self-raising flour and the granulated sugar together. rub in the butter. add the beaten egg and a little milk and mix to a light dough. roll out to fit the pie dish, and then cut squares about 4 cm (1½ inches) across. place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes. sprinkle the top with granulated sugar and bake for a further 5 minutes at 190°c\/ 375°f\/ gas mark 5.","target":"preheat oven to 350 and spray a 7\"x 9\" baking pan. in a medium bowl, mix all ingredients together well, except blackberries and pour into pan. place blackberries on top of the batter. if using frozen blackberries allow them to partially defrost. bake 45-50 minutes, or until dark golden brown. remember this will appear darker than what you may be used to."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: first put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour. cover with foil and bake in a very slow oven until the juice runs and the fruit is tender. then take it out of the oven and turn up the heat to 220°c\/ 425°f\/ gas mark 7. sieve the self-raising flour and the granulated sugar together. rub in the butter. add the beaten egg and a little milk and mix to a light dough. roll out to fit the pie dish, and then cut squares about 4 cm (1½ inches) across. place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes. sprinkle the top with granulated sugar and bake for a further 5 minutes at 190°c\/ 375°f\/ gas mark 5.","target":"preheat oven to 350 degrees. mix first three ingredients (blackberries, 5\/8 cup splenda and 1\/8 cup flour) and add to an 8x8 glass baking dish. for the batter, combine the remaining 1 cup flour, 1\/2 cup splenda, baking powder and salt. mix well with a fork and add milk and melted butter. cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan. sprinkle with remaining brown sugar splenda, cinnamon and nutmeg. bake for 1 to 1-1\/2 hours or until batter is crisp and cooked all the way through. allow to cool. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: first put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour. cover with foil and bake in a very slow oven until the juice runs and the fruit is tender. then take it out of the oven and turn up the heat to 220°c\/ 425°f\/ gas mark 7. sieve the self-raising flour and the granulated sugar together. rub in the butter. add the beaten egg and a little milk and mix to a light dough. roll out to fit the pie dish, and then cut squares about 4 cm (1½ inches) across. place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes. sprinkle the top with granulated sugar and bake for a further 5 minutes at 190°c\/ 375°f\/ gas mark 5.","target":"preheat oven to 400°. sift dry ingredients together. add the milk and beat well. melt butter in a 3 \" deep 8 x 8 baking pan. pour in the batter and then add the berries on top. bake for 30-35 minutes or until golden brown. the batter will rise to the top of the cobbler and make a light, rich crust. note: be sure to test the the center because it tends to be the last to bake and might be under-cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients and a cup of warm water. mix thoroughly with a spoon until all ingredients are really combine (about 1 minute). if the mixture is too thick add more water. the mixture should be thick enough in order to spoon it into hot oil for deep frying. deep fry until golden brown. best serve hot with chilli sauce, satay sauce or ketchup.","target":"place self-raising flour in a bowl. add eggs, buttermilk, salt and pepper and stir to combine. add the sweet corn, tuna and zucchini and mix to combine. heat frying pan over a medium heat and brush with oil. cook 1\/2 cup of the mixture, in batches, 2 -3 minutes each side or until golden and cooked through, brushing the pan with oil between batches. serve with a basil and tomato salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown hamburger with onion, salt and pepper to taste. peel eggplant and slice like a hamburger bun. layer eggplant then meat then one more layer of eggplant top with tomato juice. bake at 450°f for 45 minutes or until fork goes through eggplant. cook rice as many serving as you need.","target":"in a dutch over over medium high heat cook the ground beef, breaking it up as it cooks. drain off fat. add the onions, carrots, garlic, eggplant, red pepper, paprika, caraway, thyme, salt and pepper. cook for 10 minutes, stirring often. add the stock, tomatoes, tomato puree and bring to a boil. cover and reduce heat to a simmer, cooking for 30 minutes. stir in the pasta and cook for another 15 minutes. to serve ladle into bowls and offer yogurt and parsley at the table."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 200c\/400f\/gas mark 6. wrap the bulb of garlic in foil and place on a baking tray together with the aubergines, bake for about 45 minutes. allow them to cool off slightly when done and cut the aubergines in half. using a spoon scoop out the mushy centre of the aubergine and place in a food processor. squeeze the garlic out of its skin and add to the aubergine. add the oil and cumin and whiz until well combined and smooth. season with salt and pepper to taste.","target":"brown hamburger with onion, salt and pepper to taste. peel eggplant and slice like a hamburger bun. layer eggplant then meat then one more layer of eggplant top with tomato juice. bake at 450°f for 45 minutes or until fork goes through eggplant. cook rice as many serving as you need."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large skillet, brown the onion. add the ground beef, salt, pepper, cinnamon, nutmeg. when the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture). fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil. line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds\/pine nuts , and raisins, then add a final layer of eggplant slices. preheat oven to 350 degrees f. bake in preheated oven for 45 minutes. serve hot.","target":"brown hamburger with onion, salt and pepper to taste. peel eggplant and slice like a hamburger bun. layer eggplant then meat then one more layer of eggplant top with tomato juice. bake at 450°f for 45 minutes or until fork goes through eggplant. cook rice as many serving as you need."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"preheat oven to 325°f. mix flour and corn. then add sugar, milk, salt and butter. add eggs and mix well. pour corn mixture into a greased 1 quart casserole dish. place casserole into a larger pan and fill the larger pan half way up with hot water. bake for 1 hour in the 325°f oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"preheat oven to 350. in a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar. beat until well blended. stir in cheese. pour into a lightly oiled 1 ½ quart baking dish. bake 55-60 minutes, until corn pudding feels firm to the touch. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"preheat oven to 350°f lightly grease (with spray) and flour a 2-qt souffle dish. beat egg yolks, sugar, flour, milk, mustard, salt, pepper and tabasco. stir in whole kernel corn, cream-style corn and cheese. whip egg whites to almost-stiff peaks. fold gently into corn base. pour mixture into prepared souffle dish. run your thumb around the edge of the dish, leaving a shallow channel in the top surface of the mixture, being careful not to disturb the flour on the wall of the dish (this will help it form a \"crown\" when it puffs). bake 60-90 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"combine together 4 cups dry skim milk, 1 cup sugar, 1\/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month. chocolate pudding: mix 1 cup basic mix and cocoa in a double boiler . stir and add water. cook about 10 minutes or until thick. pour into individual desert bowls, parfait bowls or a cooked pie shell. let chill and serve. vanilla pudding: same directions as chocolate pudding but add vanilla instead of chocolate. for a richer pudding, substitute the water for 1 cup skim milk. serve with dream whip or whip cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"preheat oven to 350. butter a 1 1\/2 quart souffle or round baking dish and place in the oven (if doubling the recipe, use a 2 1\/2 quart dish). meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. stir in the milk, creamed corn, and corn kernels and pour into the hot dish. dot with the butter and sprinkle with the paprika. bake, uncovered, for 40 minutes or until set. let stand for 10 minutes, then sprinkle with the chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"mix corn, sugar, salt and pepper together. add eggs and mix. add milk and butter and mix. put mixture into a 9\" x 9\" pyrex baking dish ( sprayed with non-stick spray). place pyrex dish into a larger dish of hot water ( i used a large lasagna dish). bake in a preheated 350f oven for approx 50 minutes or more ( until the pudding is firm)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine sugar, flour, baking powder and salt. whisk together eggs, cream, and butter. gradually add sugar mixture, whisking until smooth; stir in corn. pour into a lightly greased oblong baking dish. bake at 350 degrees for 45-60 minutes or until golden brown and set. let stand 5 minutes.","target":"heat the oven to 350°f grease a 1 1\/2-quart casserole with butter. beat the soup, milk and eggs with a whiskin a medium bowl. stir in the corn, cornmeal, cheese and chives. pour the soup mixture into the prepared casserole. bake for 35 minutes or until puffed and golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag. prick pork with a fork, and place in marinade, turning to coat. cover dish, or seal bag; chill 2 hours. remove from marinade, discarding marinade. place pork on a rack in a roasting pan. bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.","target":"trim pork of all visible fat. whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour. put pork and marinade it a small roasting pan or baking dish. roast uncovered for 40 minutes at 350 f. pork should still be slightly pink in the middle. let pork stand for 10 minutes (it will continue to cook). cut into thin slices. drizzle sauce over pork. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease 10\" springform pan. mix crust ingredients and toss on sides and bottom of pan. beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition. add heavy cream and vanilla. bake at 325 degrees for 1 hour. keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.","target":"cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. next add the sour cream, flour, vanilla, pineapple and juice. beat egg whites addding pinch of cream of tartar (i use a 1\/4 teaspoon) beat until stiff, then fold into batter. prepare 10 inch springform pan. grease and sprinkle graham cracker crumbs on bottom and sides of pan. put batter in prepared pan. place pan in a pan of water. (i use a large roasting pan with about an inch or two of water). bake at 350 for 50 minutes. then turn off oven and leave door halfway opened for 1 hour. after 1 hour remove cake from oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 10\" springform pan. mix crust ingredients and toss on sides and bottom of pan. beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition. add heavy cream and vanilla. bake at 325 degrees for 1 hour. keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.","target":"spray spring form pan with spray butter or vegetable oil cooking spray. sprinkle graham cracker crumbs on bottom of spring form pan. preheat oven to 375 degrees. using low speed mixer, combine yogurt, flour, and cornstarch. add cream cheese. when mixed well, increase speed and add sugar, eggs, lemon juice, peel, and vanilla. beat well. pour over crumbs in pan. bake 5 min at 375 for 5 minutes. reduce heat to 300 degrees and bake 45 minute turn oven off but leave cake in oven to cool. while cooling, mix sour cream and sugar. after cake has cooled, spread sour cream mixture on top. return to oven to set sour cream. refrigerate overnight before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: grease 10\" springform pan. mix crust ingredients and toss on sides and bottom of pan. beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition. add heavy cream and vanilla. bake at 325 degrees for 1 hour. keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.","target":"preheat to 350 degrees. mix together crushed grahams and bran cereal, 3 tbs sugar. stir in melted butter and press into bottom of glass pie pan. in large bowl, combine cream cheese, sugar, splenda, cornstarch and mix till smooth, then add sour cream, vanilla, egg whites, amaretto creamer, and salt. beat on low, pour over crust. bake about 50 minutes. refrigerate and serve when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: make the cheese sauce: put the cheese and milk in a pan and heat. as soon as it starts to rise, add the cornflour (mixed to a paste with a little water). stir until thick. now make the tomato sauce: fry the onion until brown. add the tomatoes and tomato paste and simmer gently. add herbs and spices, salt and freshly ground black pepper to taste. cook 1 300g packet of macaroni in the usual way. layer the macaroni, cheese sauce, and then the tomato sauce in a casserole dish- (i usually finish with a layer of macaroni, though it doesn't really matter what layer you finish with). top with grated cheese and bake at 180'c (350'f) until brown on top (approximately 20 minutes) voila.","target":"to a saucepan of boiling water, add macaroni and olive oil. boil until macaroni is just tender. do not over cook it. drain, and set aside. in a large saucepan, place onions, capsicums, mushrooms, and zucchini. sprinkle with a little water, cover, and cook over a medium heat until tender. to the vegetables, add the soup, 1 can of water, and cayenne. bring to the boil. add 500g cheese, mix through. add macaroni, mix all together, pour into a large baking dish. cover with extra cheese, and bake at 180c for around 30 minutes, or until cheese has started to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"peel cut and cook potatoes as for mashed potatoes. when done drain well, mash. add relish, chopped onion, celery, salt and pepper. in small bowl mix vinegar and sugar, mix until sugar is dissolved, add miracle whip and mix well. pour into mashed potatoes, mix throughly if the potatoes seem too dry add more miracle whip. fold in eggs. refrigerate overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"boil potatoes in medium-size saucepan until just tender. peel and slice. fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside. stir melted butter and flour in a small saucepan until blended. add mustard and sugar. slowly stir in beer and tabasco sauce. bring to boil, stirring constantly. when it reaches a boil, remove from the heat and pour over potatoes. sprinkle with parsley, toss lightly and let stand one hour. add bacon mixture, toss gently and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"cook potatoes in boiling salted water until done, 25-30 minutes. drain, cool then refrigerate until called for. chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl. mix well. cut potatoes into 1\/2 inch cubes, peeled in preferred. add potatoes to mixture and stir gently until mixed well. cover and chill at least 1 hour before serving. makes 6 servings. *forspicest flavor use trappey's jalepeno peppers; for medium flavor use trappey's tempero golden greek pepperonicini peppers; for mild use trappey's banana peppers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"in a soup pot put mushrooms with juice and potatoes. add water not quite covering potatoes. add bouillon, onion and parsley. cook about 10 minutes until potatoes are soft, but not falling apart when stabbed with a fork. add margarine, and about 2 cups of milk (to start) and thicken with flour\/water paste. add more milk to desired consistency. top with swiss cheese and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"boil potato cubes until just tender. while potatoes boil, cube avocados and toss with 1 tablespoon lime juice. set aside. drain potatoes and place in bowl of cold water. when potatoes have cooled, drain well and place in large salad bowl. to make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl. taste and adjust seasonings. pour dressing over potatoes and toss. gently fold in avocado, onion, and cilantro. serve at room temperature or cover tightly and chill for up to three hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes. drain and cool. in a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins. sir through the mayonnaise gently but thoroughly. scatter with the chopped parsley and serve. green olives can be added too, if you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"bring a large wide pan of salted water to a boil, and add potatoes. boil until tender, about 20 minutes. drain potatoes, cut in two, and place in a large bowl. add scallions, and toss gently to mix. return dry potato pan to medium heat, and add oil and bacon. cook bacon until very crisp, and transfer to paper towels. add mustard seeds to bacon fat in pan. after a few moments, they will begin to pop. immediately turn off heat, and add vinegar, garkic, and potato mixture. toss together, then transfer back into bowl. cover salad with plastic wrap, and allow to rest at room temperature for about an hour. to serve, transfer to a serving bowl, and crumble crispy bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"chop boiled potatoes and hard cooked eggs into slices; add to large bowl. sprinkle with the salt and pepper. fry the chopped bacon until crisp, then crumble it up, and drain on paper towel. pour off all the grease but 1\/4 cup. add the onions and cook until tender, then add the dressing mixture and cook until thickened. pour this over the potatoes and eggs. last, sprinkle the bacon over the potatoes and mix well."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"peel warm potatoes; cut into cubes. place the cubed potatoes into a large bowl; pour french dressing over them and toss; cover and refrigerate for at least 4 hours. after the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss. in a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper. pour dressing over salad; toss; stir in egg whites. cover salad and refrigerate at least 4 hours or overnight. before serving, if desired, sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"peel and quater potatoes ( if you are using new poataoes you can leave the skin on). boil potatoes in 1 litre of water with a pinch of salt until just cooked ( do not overcook). to make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl when the potatoes are cooked drain well and leave to cool. then mix the dressing and cooked potatoes together and chill for about an hour before serving ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"place the potatoes, eggs, green pepper, green onions, celery and pickles in a large bowl. in another, smaller, bowl, combine the mayonnaise or salad dressing, mustard, salt and pepper. i also add a little milk to make the texture creamier, and pickle juice (this is the secret to the divine flavor of this salad) to make it tangier. add the dressing to the salad ingredients, chill for at least 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"set aside sauce packet from potato package. in a large saucepan, bring potatoes and 3 cups water to a boil. reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. rinse with cold water; drain thoroughly. transfer potatoes to a bowl. cover and refrigerate. in a small saucepan, melt butter. stir in contents of reserved sauce packet. gradually add the remaining water; stir until smooth. bring to a boil. remove from the heat. cover and refrigerate for 30 minutes. stir in mayonnaise and mustard; gently stir into potatoes. add eggs and sprinkle with paprika if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"in a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. drain potatoes. cut them in half and then in slices. fry the bacon. when crisp, drain on paper towels. keep the bacon fat in the pan. add the chopped onion to the pan. cook until translucent. sprinkle the flour, sugar, and mustard powder over the onions. stir and cook a few minutes more. add the water and vinegar and cook, stirring for several more minutes until the sauce starts to thicken. add back the potatoes and stir to coat and lightly reheat. add the salt and pepper to taste. to serve, garnish with the minced green onion. serve warm!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"wash and quarter the bag of potatoes. boil for 20 minutes or until semi-tender. don't over boil. strain potatoes. blanche in cool water to stop the cooking. in a bowl add a 1\/2 cup of the mayo, mix gently and put in the fridge for about 3 hours. take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper. fold gently, to incorporate all the ingredients. let sit in refrigerator for about 45 minutes before serving. mix in the bacon just before serving to your family and\/or guests."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"boil potatoes 10-15 minutes. drain while making sauce. fry bacon until crisp, drain and crumble. set aside. fry onion until slightly done in bacon grease. add water, vinegar, sugar and salt. bring to a boil, turn down heat and add 1\/4 cup cornstarch dissolved in a small amount of water.(this will thicken the sauce -- a must!). add the butter and stir until melted. peel and slice warm potatoes and add to sauce. stir in bacon. salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"while potatoes and eggs are cooking, chop and mix together all other ingredients. add diced potatoes and eggs while still warm. (will absorb the flavors better but of course this isn't necessary.). cover and chill for at least 2 hours-the longer the better! let the flavors blend and then adjust seasoning if needed. sprinkle paprika (or black pepper) for garnish when serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"rinse the potatoes then boil them whole and with the skin until just tender when poked with a fork. let cool then cut into 1\/4 inch slices. mix the dressing, dill, and salt in a large bowl. add in the onions and potatoes, toss to coat. then gently stir in the eggs. cover and refrigerate at least 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"peel potatoes and cut into 1-inch cubes. boil for about an hour, until the fall off a fork when speared. boil eggs and chop vegetables. mix up the ingredients for the sauce: mayonnaise, vinegar, sugar and salt. you may need to make more later, depending on how many veggies and potatoes you have and how creamy you like your salad. once potatoes are done, mix everything together. my mom likes to top hers with slices of tomato. the flavors will blend more after a couple hours in the fridge, but i still think it tastes the best right after mixing, when it's still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"place potatoes and carrots in large pot and cover with water. bring to a boil and cook for 10 minutes. add hot dogs and eggs (in shell) and boil for an additional 10 minutes. drain water and set potatoes, carrots, hot dogs, and hard boiled eggs aside to cool slightly. while waiting chop the pickles and add to a large serving bowl. before potatoes are completely cool remove the skins, chop, and add to bowl. chop carrots and hot dogs, and add to bowl. drain peas and add to bowl. peel eggs, chop, and add to bowl. add mayonaise and salt. mix everything together. if the potatoes are still a little warm while mixing it makes the salad extra creamy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"in a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender. drain, cool slightly, and cut in quarters. in large bowl, combine tomatoes, mayonnaise, and mustard. add potatoes, celery, corn, scallions, bacon, salt and pepper. toss to coat. refrigerate, covered, about one hour before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"cube potato and boil until cooked but not falling to pieces. leave to cool. slice up the spring onions thinly add to the potatoes along with seasoning. mash the egg with a fork and add to the potatoes mix carefully then add the mayonnaise or salad cream to mix. place in a dish and sprinkle with some paprika. serve and enjoy. i double this recipe when we hae visitors."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"place potatoes in a large saucepan and cover with water. bring to a boil. reduce heat and cover and simmer for 8 to 10 minutes or until tender. drain and set aside. in a large skillet, melt butter and stir in the flour, salt, dill, and pepper until blended. gradually add milk. bring to a boil and cook and stir for 2 minutes or until thickened and bubbly. remove from the heat. stir in mayonnaise and onion. add potatoes and toss gently to coat. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"put potatoes in a large bowl and sprinkle with oil and vinegar. toss lightly to coat. mix mayonnaise, yogurt, mustard, salt and pepper in a separate bowl. stir in onion an dill. pour the mayonnaise mix over the potatoes and toss to coat well. chill in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1\/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1\/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).","target":"boil water and add potatoes and eggs while the water is cold. mix yogurt, mayonnaise, mustard, salt and pepper. chop celery and green peppers finely. peel eggs under cold water and mash. salt and pepper to taste. blend all the ingredients together and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl, peel and dice the avacados; you want them ripe but on the underside of ripe, if you know what i mean. mince the red onion and add to bowl. dice the tomatoes and add to above; mix well. in a separate bowl mix the cilantro, cumin, cayenne, salt, and water. let sit for a few minutes; combine with the avacado mixture. squeeze the juice of 2 limes over all and stir to coat.","target":"combine all ingredients except tomato paste. bring to a boil. cover and simmer 5 minutes. add tomato paste and tabasco, return to boil. reduce again, covered and continue cooking for 10 additional minutes. pack in 6 sterilized 8 oz jars. make sure to use all the liquid. divide evenly amount the jars. put on caps. screw bands firmly tight. process in boiling water bath for 30 minutes. start counting processing time when water returns to a boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan over medium heat, warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes. let cool slightly, then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month. serving size = 2 tablespoons.","target":"combine all ingredients except tomato paste. bring to a boil. cover and simmer 5 minutes. add tomato paste and tabasco, return to boil. reduce again, covered and continue cooking for 10 additional minutes. pack in 6 sterilized 8 oz jars. make sure to use all the liquid. divide evenly amount the jars. put on caps. screw bands firmly tight. process in boiling water bath for 30 minutes. start counting processing time when water returns to a boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. in a large bowl combine tomatoes (i usually use a can of pre-diced), chopped onion, all peppers (for hotter salsa, include the seeds of the hot peppers), and garlic. 2. add oil, lime juice and seasonings (i eyeball this, enough to give the top layer a healthy coat). 3. mix thoroughly, cover and let chill in refrigerator for at least an hour (overnight is best).","target":"combine all ingredients except tomato paste. bring to a boil. cover and simmer 5 minutes. add tomato paste and tabasco, return to boil. reduce again, covered and continue cooking for 10 additional minutes. pack in 6 sterilized 8 oz jars. make sure to use all the liquid. divide evenly amount the jars. put on caps. screw bands firmly tight. process in boiling water bath for 30 minutes. start counting processing time when water returns to a boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"trim and wash beans. set aside. in a large saucepan, cook bacon until crisp. remove from pan and crumble bacon. to the same pan, add butter, chicken broth and green beans. cook until nearly done, about 20 minutes. (it really depends on how big your beans are.) add crumbled bacon, salt, vinegar and sugar. sprinkle with flour and stir into beans. continue to cook, uncovered, until beans are tender. about 5-10 more minutes. sprinkle with chopped parsley just before serving. note: these are not\"crisp-tender\" beans. they are completely cooked and very tender. this is how the recipe was written when i received it and they are very good."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"separate bacon and brown in the bottom of a large saucepan. add onion, garlic, and butter. cook, stirring occasionally, until onion just starts to turn translucent. add green beans. add chicken broth. cover and simmer at least 45-60 minutes until tender. add salt and pepper to taste, and tabasco if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"drain half the liquid from beans. place beans and remaining liquid in a saucepan. season generously with garlic salt, cook on medium heat about 20 minutes. drain. combine butter, mustard and worcestershie and add to beans. marinate 6-12 hours. warm before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"melt the margarine in a non-stick skillet over medium-high heat. add the shallots and cook 10 minutes, or until golden, stirring occasionally. add remaining ingredients except for the parmesan cheese. bring mixture to a boil. cover, reduce heat and simmer around 15 minutes or until the beans are tender. transfer to a serving dish and sprinkle with the parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"teriyaki-honey sauce:. in a small bowl, stir together the teriyaki suace, honey and melted butter. bring a large pot of water to a boil. drop in the beans and cook for 4-5 minutes, or until the beans are bright green. drain the beans in a colander, then plunge them into ice water. drain again and set aside. in a skillet, cook the bacon until very crisp. crumble and set aside. saute the peppers, onion and garlic in the hot bacon fat for 2-3 minutes. add the beans, cashews and bacon to the skillet and heat through. add the teriyaki-honey sauce and toss gently. add the lemon juice and toss again. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"brown bacon in medium saute pan over medium heat until crispy. set aside on paper towel to drain. drain off excess bacon fat. add onions, mushrooms, and garlic, and saute until onions begin to brown, 3-5 minutes. add in green beans and continue to cook over medium heat until excess water is cooked down, about 5 minutes. stir in cream cheese, cut into chunks, and bacon, crumbled. cook briefly, stirring, until cream cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"cook bacon in skillet until crisp. drain bacon and set aside, leaving drippings in skillet. add onions and sauté until just tender. add green beans and sauté over medium heat for 2 minutes, stirring frequently. add boiling water to pan and cover. cook for about 10 minutes or until beans are just tender. when tender, remove lid and turn up the heat a little higher and cook until remaining water is mostly gone. add vinegar, butter, salt, and cayenne, to taste, and stir. add bacon right before serving. garnish with a squeeze of lemon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"start by browning your bacon, when almost brown, throw in the mushrooms, onions and garlic powder and cook with the bacon. (it will give the mushrooms and onions a lot of flavor). in another pan put your cans of green beans in there with the butter, salt and pepper and let the butter melt. then pour the bacon, mushroom, onions, and the bacon grease all in the green beans. (note you might not want to pure all the bacon grease but enough for flavoring). heat for about 10 minutes on medium heat and the flavor is great."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"in a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. cook on medium heat until the onion gets tender and clear. add the green beans and don't forget to stir frequently. let everything cook for 1 or 2 minutes. add the chicken broth and the lemon juice, let it boil and then reduce heat. let it simmer for 4 to 5 minutes or until you see the green beans are crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"in a 3-quart saucepan cook bacon until crisp. add green beans, carrot, potato, onion, salt and pepper. mix together and add water. bring to a boil, reduce heat and simmer 10 minutes. add beans and cook 5 minutes more or until vegetables are tender. blend sour cream and flour together in a medium-sized bowl. pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. return to saucepan. stir in milk and heat until slightly thickened, being careful not to boil. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"cook green beans. saute onion in butter until tender. remove onions from heat and stir in flour, salt, paprika, worcestershire sauce, and mustard until blended. gradually stir in milk. bring to a boil and cook until thickened, about 2 or 3 minutes. remove from heat and stir in velveeta. drains beans and fold into cheese mixture. transfer to a large bowl. toss bread crumbs with butter and sprinkle over beans. if you like a crispier topping, stick in oven on broil for 2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"in a small bowl, stir together the teriyaki sauce, honey, and butter. fill a bowl with cold water and ice cubes. bring a large pot of water to a boil and add the lemon juice. drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. drain the beans in a colander and then plunge them into the iced water. drain again and set aside. in a skillet, cook the bacon until very crispy, crumble and set aside. saute the bell pepper and onion in the hot bacon fat for 2 minutes. add the beans, cashews, and bacon to the skillet. add the teriyaki-honey sauce and toss gently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"cook green beans according to package directions. meanwhile, in a dutch oven, saute onion in butter until tender. remove from the heat; whisk in the flour, salt, paprika, worcestershire sauce and mustard until blended. gradually stir in milk. bring to a boil; cook and stir for 2 min or until thickened and bubbly. remove from the heat; stir in cheese. drain beans; gently fold into cheese sauce. transfer to a large serving bowl. toss bread crumbs and butter; sprinkle over beans."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"preheat oven to 350 degrees. place the drained green beans in a 9×13\u2033 baking pan. cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). sprinkle the bacon pieces on top of the green beans. combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. pour this mixture over the green beans and bacon. bake uncovered at 350 degrees for 40 minutes. remove from oven and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes. add the beans, salt and pepper to taste and toss. add the chicken stock and garlic. cover and cook for about 10 minutes until tender. season well if desired and serve.","target":"preheat oven to 350°. drain green beans and place in a 9\" x 13\" pan. cook bacon to crispness and then add to the drained green beans, stir well. mix the remaining ingredients (the crack sauce) and pour over the beans. bake 40 minutes at 350°f. toss and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring first 4 ingredients to a boil in a large saucepan; gradually stir in grits. return to a boil; cover, reduce heat, and simmer, stirring occasionally, 5-7 minutes or until thickened. add cheeses and hot sauce, stirring until cheeses melt. serve immediately.","target":"bring the liquids to a boil and whisk in the grits. lower the heat to a slow simmer, cover and cook until creamy and soft, about 5-8 minutes, stirring occasionally so they don't stick. season with butter, salt and pepper, and serve. offer hot sauce on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in large mixing bowl, cream butter until light and fluffy. gradually beat in sugars. beat in eggs. measure flours into a bowl. add soda and spices and mix well. add these dry ingredients alternately with applesauce and carrots. fold in walnuts and raisins. pour batter into a greased and floured tube or bundt cake pan. bake at 350 degrees for 1 hour and 20 to 30 minutes, or until tests done. cool in pan for 5 minutes and unmold. cool thoroughly before cutting into thin slices. serve sprinkled with confectioners sugar. note: cake could also be baked in two loaf pans, if desired.","target":"in a large bowl, combine the first 8 ingredients. combine applesauce, water, yogurt, egg whites, and almond extract. stir into dry ingredients just until moistened. fold in raisins. pour into a greased 8\" square baking dish. bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. for drizzle, in a bowl, whisk confectoners' sugar and water until smooth. drizzle over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bread: slice bread into 1\/2\" slices. brush oil on one side. broil briefly just until it barely starts to brown. you have to watch it! cool. store in zip lock bag. topping: in a medium bowl, mix tomatoes, basil parmesan,olive oil,garlic and a little salt and pepper to taste. cover and chill in the refrigerator for 8 hours or overnight. spread a spoonful on toasted rounds and serve.","target":"\u2022brush extra virgin olive oil onto both sides of bread slices. grill or toast under the broiler until golden brown on both sides. \u2022in a bowl combine remaining ingredients, except cheese, stir to combine. spoon the tomato mixture onto the toasted bread. \u2022sprinkle with parmesan cheese and broil for 1 minuite to melt the cheese. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a large frying pan and fry the onion for about 5 minutes until softened. add the garlic and cumin seeds, then fry for another minute. add the spinach, in stages, stirring until the leaves begin to wilt. stir in the chick peas, butter and season with salt and pepper. reheat until just bubbling, then serve hot.","target":"in a large wok, fry onion in oil for about 5 minutes, until softened. add the garlic and cumin, and then fry for another minute. add spinach in stages, stirring until leaves begin to wilt. stir in chickpeas, butter and salt and pepper to taste. reheat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook onion and pepper in the oil in a large pot or skillet for about 3-5 minutes, or until tender. add spinach and tomato. cover and cook on low heat for about 5 minutes, or until the spinach is tender. stir in remaining ingredients. cook until hot throughout. serve over rice.","target":"in a large wok, fry onion in oil for about 5 minutes, until softened. add the garlic and cumin, and then fry for another minute. add spinach in stages, stirring until leaves begin to wilt. stir in chickpeas, butter and salt and pepper to taste. reheat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove large stems from packages of spinach. steam or cook until wilted (3 minutes). refresh with cold water. press to remove excess moisture. set aside. in a large skillet, saute sliced red onion and minced garlic on low heat in olive oil for 2 minutes. add cooked spinach, balsamic vinegar, and freshly ground pepper. saute until warm. arrange spinach on serving plate. top with 2-3 tablespoons of crumbled feta cheese.","target":"in a large wok, fry onion in oil for about 5 minutes, until softened. add the garlic and cumin, and then fry for another minute. add spinach in stages, stirring until leaves begin to wilt. stir in chickpeas, butter and salt and pepper to taste. reheat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugar; crumbs and butter. press into a 9 inch pie plate and bake for 10 minutes. while crust is baking, mix cream cheese until smooth. gradually blend in 1\/2 cup milk until smooth and creamy. add remaining milk and pudding mix. beat slowly for 1 minute. do not overbeat. pour into cooled crust. chill one hour before serving.","target":"crush biscuits and add to melted butter. press into a 9\" spring form cake tin. bake in oven for 10 minutes at 180 degrees celsius. dissolve jelly in hot water. add lemon juice to make up 1 cup of liquid and also add lemon rind. whip evaporated milk until very thick. beat separately the cream cheese, sugar and vanilla. fold into beaten milk. fold in warm jelly and lemon mixture. pour into case and chill 24 hours. decorate with cream and strawberries if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: break angel cake into small pieces. dissolve jello in 1 1\/4 cups boiling water. add strawberries and juices. stir, and allow to cool. fold in whipped cream. pour over angel cake pieces and stir to combine. pour into 2-piece angel food pan (or bundt pan). refrigerate till firm. remove sides of pan, put onto serving platter and cut as you would a cake. serve with dollops of whipped cream and strawberries.","target":"cube angel food cake and place in a 9x13 baking dish. beat together milk and pudding and add ice cream. pour over cake and refrigerate for 2 hours. dissolve jello in boiling water, then add cold water. add strawberries and chill. when mixture is consistency of egg white, pour over cake and refrigerate until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: break angel cake into small pieces. dissolve jello in 1 1\/4 cups boiling water. add strawberries and juices. stir, and allow to cool. fold in whipped cream. pour over angel cake pieces and stir to combine. pour into 2-piece angel food pan (or bundt pan). refrigerate till firm. remove sides of pan, put onto serving platter and cut as you would a cake. serve with dollops of whipped cream and strawberries.","target":"bake and cool cake as directed on package. cut cake vertically into halves. freeze one half for future use. remove crust from other half, cut into about 1-inch cubes. pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. stir in reserved pineapple juice. place cottage cheese in blender container. cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, 1 to 2 minutes. add gelatin mixture. cover and blend on medium speed until smooth, about 15 seconds. return miture to large bowl. stir in pineapple, strawberries and cake cubes. pour into square baking dish, 8x8x2 inches. refrigerate until firm, at least 6 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles in salted, boiling water until nearly done, rinse well and set aside. brown onions in margarine. add ground beef and seasonings and fry until meat loses it's red colour. combine soup with milk and stir well. in a casserole dish, put down a layer of noodles, top with a layer of ground beef and then a layer of the soup mixture. repeat layers ending with noodles. sprinkle with grated cheese and pour beaten eggs on top. bake in a 350 degree oven for about 60 minutes or until top is crisp and golden brown.","target":"preheat oven to 350. spray 1.75 qt casserole dish with non-stick cooking spray. spread mashed potatoes along bottom of the casserole dish. in a medium sized mixing bowl, combine ham, cottage cheese, mushroom soup, croutons, milk and 1\/2 cup shredded cheese. layer on top of mashed potatoes. sprinkle top of caseerole with 1\/4 cup grated cheese and a slight layer of bread crumbs. bake for 30-35 minutes at 350, or until top is nicely brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, saute onions and celery in butter until softened. add the sweet potatoes, zucchini and broccoli. saute for a few minutes. stir in broth, simmer for a few minutes. add potatoes and seasonings. cook for another 10 minutes, or until vegetables are soft. stir in cream and heat until warm throughout.","target":"place potatoes, onions celery carrots, and leek in a saucepan. add salt and enough water just to cover. cut butter in pieces and add to pot. bring to a boil, cover and simmer 1\/2 hour until vegetables are soft. take off heat and add shredded lettuce. stir until lettuce is wilted. using stick blender, blend until smooth. return to heat and dilute with half and half. warm and serve with additional salt and pepper if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute celery and onions in butter. mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. cover with 2 cups of the chicken. spread 1\/2 of the soup mixture over chicken. repeat layers. top with cheese and corn flake crumbs. bake at 350 degrees f. for 30-40 minutes.","target":"rinse and dry chicken. preheat oven to 350f. in a large mixing bowl, combine all ingredients except chicken and mix with large whisk. pour into 9x11 baking dish. place chicken on top pressing down into rice mixture. season the top. cover tightly with foil. bake 1 hour. serves 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute celery and onions in butter. mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. cover with 2 cups of the chicken. spread 1\/2 of the soup mixture over chicken. repeat layers. top with cheese and corn flake crumbs. bake at 350 degrees f. for 30-40 minutes.","target":"in a large skillet heat butter. add chicken, onion, and green pepper; cook and stir until the chicken is cooked through. in a 1-1\/2 qt baking dish mix mushroom soup, water, and spices. add rice and chicken veggie mixture and stir. cover and bake at 375 f for 55 minutes. stir well before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute celery and onions in butter. mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. cover with 2 cups of the chicken. spread 1\/2 of the soup mixture over chicken. repeat layers. top with cheese and corn flake crumbs. bake at 350 degrees f. for 30-40 minutes.","target":"in a large saucepan cook onion over medium heat until tender. stir in long grain rice and chicken rice-a-roni (including seasoning packet). cook and stir 2 minutes. add chicken broth and water. bring mixture to a boil. then cover and reduce heat to a low simmer for 20 minutes (not all the liquid will be absorbed). pour rice mixture into a 3 quart casserole dish that has been sprayed with non-stick. mix in the chicken, stewed tomatos, green chiles, chili powder, cumin, pepper, cayenne, garlic powder and onion powder. gently mix until well combined. sprinkle top of casserole with both cheeses. bake uncovered 30 minutes until cheese is golden and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute celery and onions in butter. mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. cover with 2 cups of the chicken. spread 1\/2 of the soup mixture over chicken. repeat layers. top with cheese and corn flake crumbs. bake at 350 degrees f. for 30-40 minutes.","target":"preheat oven to 350*. place cooked rice in large bowl. add soup. milk, chicken and mix well. add chopped vegetables. place mixture in baking dish. bake for 25 minutes. variations: a small amount of cheese and crushed croutons can be placed on top before baking for added texture. try adding other veggies. leftover chicken can be used. for a healthy idea try brown or wild rice for a change."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute celery and onions in butter. mix together soup, mayonnaise, sour cream, mushrooms, chilies, celery, onions and seasonings. spread 1 pkg. of the cooked rice on the bottom of a buttered 9x13 pan. cover with 2 cups of the chicken. spread 1\/2 of the soup mixture over chicken. repeat layers. top with cheese and corn flake crumbs. bake at 350 degrees f. for 30-40 minutes.","target":"stir soup, water, rice, onion powder, black pepper, and vegetables in a 11x8 shallow baking dish. season chicken however you desire. top rice with chicken. cover with foil. bake at 375 for 50 minutes or until chicken and rice are done. top with cheese and return to oven for 2 minutes. let casserole stand for 3 minutes. stir rice before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: take the beans and mash lightly, add the onion, flour, herbs, chili sauce, egg and marmite. mix until all the ingredients are thoroughly combined. shape the mixture into 6 or 8 rounds and lightly dust with flour. heat the oil and fry (or barbecue on the grill) the burgers for 4 minutes each side. drain briefly on kitchen paper and serve.","target":"mix all ingredients in a bowl, smashing the garbanzo beans with the back of your spoon while mixing. (i like to keep some texture). form mixture into 4 burger patties. place on wax paper lined baking sheet and place sheet in the freezer just until patties are frozen. i grill these on my george foreman, sprayed with cooking spray, till both sides crisp up well and the patties turn brown, but you can also fry them in a non-stick pan with a little cooking spray. serve on whole wheat hamburger buns, or just eat as is with the condiment of your choice. i like mayo and hot sauce but that's just me, lol."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat grill to high. prepare fennel, cut off stalks with fronds and set aside. peel bulbs and cut vertically into 1\/2 inch slices. coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper. grill veggies until tender and evenly browned, about 4 minutes on each side, turning once. transfer to serving platter and sprinkle with orange juice. finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest. sprinkle over veggies. serve veggies warm or at room temperature.","target":"wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well. arrange on greased grill or place in shallow foil baking dish. (alternatively, arrange in shallow baking dish). brush with oil and sprinkle with salt. cook over medium hot coals or on medium setting or bake in 375°f oven for about 30 minutes or until veggies are slightly browned and shriveled. garnish with parsley, if using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add all the vegetables to the slow cooker; add in the oil and basil. season with salt and pepper to taste; toss to coat evenly. cover and cook on high 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape. serve sprinkled with the parsley and vinegar.","target":"wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well. arrange on greased grill or place in shallow foil baking dish. (alternatively, arrange in shallow baking dish). brush with oil and sprinkle with salt. cook over medium hot coals or on medium setting or bake in 375°f oven for about 30 minutes or until veggies are slightly browned and shriveled. garnish with parsley, if using."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain peach slices and save syrup. mix pork with bread crumbs,ginger,soy sauce and pepper. shape into balls or small patties and roll\/dredge in cornstarch. brown in oil and remove from pan- pour off all excess fat. add peach syrup and vinegar to pan. stir\/cook until thickened. return meat to pan, cover and cook over low heat 20- 30 minutes. add celery, onions and peaches. cook, covered, an additional 5 minutes. serve over rice.","target":"melt shortening in large skillet over medium heat. add chicken or pork; sprinkle with paprika. brown well. cover and simmer for 20 to 25 minutes or until tender, stirring occasionally. combine brown sugar, cornstarch and salt in medium bowl. gradually add 2\/3 cup reserved pineapple juice, vinegar, water, soy sauce, and worcestershire sauce to dry ingredients; mix well. stir into meat and cook over medium-low heat, stirring constantly until thickened. add green pepper, red pepper, onion, and pineapple chunks. cover and simmer for 6 to 8 minutes until vegetables are tender crisp. serve over hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain peach slices and save syrup. mix pork with bread crumbs,ginger,soy sauce and pepper. shape into balls or small patties and roll\/dredge in cornstarch. brown in oil and remove from pan- pour off all excess fat. add peach syrup and vinegar to pan. stir\/cook until thickened. return meat to pan, cover and cook over low heat 20- 30 minutes. add celery, onions and peaches. cook, covered, an additional 5 minutes. serve over rice.","target":"slice the pork into 2 inch by 1\/2-inch strips. melt the shortening in a large frying pan or skillet over medium heat. add pork and cook, stirring constantly, until pork browns. add water, bouillon cubes and 1\/2-teaspoon salt. mix well and cover; simmer until tender, about 1 hour. in a medium saucepan, combine brown sugar and cornstarch. stir in reserved pineapple juice, soy sauce, vinegar and 1 1\/2 teaspoons salt. cook over medium heat, stirring occasionally, until thickened. add sauce-cooked pork; mix well. stir in pineapple, green pepper and onion. cook over low heat until vegetables are tender, about 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain peach slices and save syrup. mix pork with bread crumbs,ginger,soy sauce and pepper. shape into balls or small patties and roll\/dredge in cornstarch. brown in oil and remove from pan- pour off all excess fat. add peach syrup and vinegar to pan. stir\/cook until thickened. return meat to pan, cover and cook over low heat 20- 30 minutes. add celery, onions and peaches. cook, covered, an additional 5 minutes. serve over rice.","target":"combine egg, flour, salt, 1\/4 cup cornstarch, and 1\/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. drain. heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. slowly add 1\/4 cup water to 3 tablespoons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. add pork, pineapple, and tomato; cook just until well heated. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. lightly grease 9 x 5 loaf pan. in large bowl, combine flour, soda and salt. in separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"preheat oven to 350. mix together the flour, sugar, baking powder baking soda and cinnamin. add egg whites mix well. last add the banana's and applesauce. place in a loaf pan and bake for 50-55 min. when cool you may add softend cream cheese as a frosting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. lightly grease 9 x 5 loaf pan. in large bowl, combine flour, soda and salt. in separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"preheat oven to 350of. spray an 8 x 4\" loaf pan with nonstick cooking. spray. in medium bowl, combine flour, sugar, baking powder, salt and cinnamon. add dates and apricots. in small bowl, beat egg; add the mashed banana and. milk. add the banana mixture to the flour mixture, and mix just until blended. do not overblend. pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. cool thoroughly on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°. lightly grease 9 x 5 loaf pan. in large bowl, combine flour, soda and salt. in separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan. bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.","target":"preheat oven to 375°f lightly grease 9x5-inch loaf pan or spray with cooking spray. in a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. stir in oats. combine egg, yogurt, milk, and bananas in a medium-size bowl. add to dry ingredients, stirring just until moistened. pour batter into pan and bake for 25-35 minutes or until done. cool in pan before removing. tip: this loaf is very good frozen and reheated. cut into pieces before freezing so you won't have to defrost the whole loaf at once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 10\" skillet, over med-high heat, brown beef with garlic and onion in hot oil for about 3 minutes. stir in soup, water and soy sauce. heat to boiling. add broccoli. reduce heat to low. cover; cook 5 minutes or til vegetables are tender. serve over rice or hot cooked pasta.","target":"heat the oil in a 10-inch skillet over medium-high heat. add the beef and stir-fry until well browned. stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil. stir in the broccoli and cook until it's tender-crisp. serve the beef mixture over the rice. recipe tips: ingredient note: to make slicing easier, freeze the beef for 1 hour. serving suggestions: serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. for dessert serve chocolate ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"preheat the oven to 375°. in a mixing bowl, combine the rice, chicken soup, water, and half the onion soup mix. spread mixture into a greased 13x9 inch baking dish. lay chicken over the top. sprinkle the remaining onion soup mix over the chicken. cover and bake for 2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"heat oil in a large nonstick skillet over medium-high heat. add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender. add chicken; saute 4 minutes or until the chicken is lightly browned. add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. stir in rice and broth. bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed. stir in cheese and parsley. eat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"heat oven to 325. spray a 9x13 pan with cooking spray. reserve 2 t. enchilada sauce for brushing on chicken. in large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans. pour into baking dish. arrange chicken, skin side up, over rice mixture. cover tightly with foil. bake 1 hour. uncover, brush chicken with reserved sauce. bake uncovered 1 hour longer or until chicken is fork tender and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"lightly salt and pepper chicken. coat chicken pieces with flour. in a large skillet, brown chicken in oil on both sides. in a bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. pour into a greased 13\" x 9\" baking dish. top with chicken. cover tightly with foil and bake at 350° for 35 to 45 minutes or until rice and chicken are tender. garnish by sprinkling with chopped fresh parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"brown chicken in hot oil, 5 minutes on each side or until done, in large nonstick skillet. season with salt and pepper to taste. remove from pan. add soup and water to skillet and bring to a boil. stir in uncooked rice, top with chicken and cover. cook on low heat 5 minutes. stir."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"heat oil in a skillet over medium high heat. add the chicken and cook for 10 minutes or until well browned on both sides. remove chicken from skillet. stir the soup, water, paprika, ground pepper in the skillet and heat to a boil. stir in the rice. reduce the heat to low. return the chicken to the skillet, sprinkle chicken with additional paprika and ground pepper. cover and cook for 5 minutes or until chicken is cooked thoroughly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup, milk and stir, bring to a boil. stir in rice, top with chicken, cover. cook on low for 5 minutes. sprinkle with fresh rosemary if desired. if you use a regular pan you might find that you may need more oil.","target":"heat oil in 10-inch skillet over medium heat. cook chicken in oil 8 - 10 minutes, turning once, until light brown. drain fat from skillet. stir remaining ingredients except cheese into skillet with chicken. heat to boiling; reduce heat. cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 400 degrees. butter a 1-1\/2-quart baking dish. in a small bowl mix 2 tablespoons melted butter with the cornflake crumbs; set aside. in a large saucepan melt 3 tablespoons butter. add in flour, salt, pepper, onion and sugar; heat and stir until bubbley. reduce heat and whisk in sour cream; cook stirring over low heat for about 2 minutes (do not boil!). fold in cooked well-drained beans. transfer into prepared baking dish. sprinkle with grated swiss or cheddar cheese. then top with cornflake mixture. bake uncovered for about 20 minutes or until heated through. delicious!","target":"place green beans in a greased 2 qt casserole dish. set aside. heat butter in saucepan,stir in flour,add milk, stirring until smooth. add soup and heat. stir in cheese. pour over beans and mix. sprinkle paprika on top. bake in oven at 350 for 15 minutes or until heated through"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place green beans in a greased 2 qt casserole dish. set aside. heat butter in saucepan,stir in flour,add milk, stirring until smooth. add soup and heat. stir in cheese. pour over beans and mix. sprinkle paprika on top. bake in oven at 350 for 15 minutes or until heated through","target":"preheat oven to 350 degrees. mix stuffing according to the box. drain canned green beans. line bottom of casserole dish with green beans. mix cream of mushroom soup with 1\/4 cup of milk until creamy. add mixture to the green beans. top with stuffing. bake for 20 minutes. note: you may use any kind of green beans if you dont want to use the canned, you may use fresh or frozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix butter, flour, sugar, salt, onion, cheese, and sour cream. add drained beans and mix gently. (blanched fresh beans can be substituted for the canned beans.). pour into 8 x 8 pyrex casserole, sprayed with pam, or other cooking spray. top with 1 1\/2 - 2 cups cornflakes (or crushed buttery crackers). bake at 350 degrees for approximately 25-30 minutes, or until bubbly and the topping is golden, but not burned.","target":"place green beans in a greased 2 qt casserole dish. set aside. heat butter in saucepan,stir in flour,add milk, stirring until smooth. add soup and heat. stir in cheese. pour over beans and mix. sprinkle paprika on top. bake in oven at 350 for 15 minutes or until heated through"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook green beans according to package directions; drain. melt margarine in a dutch oven over medium to medium low heat; add onion and cook until translucent. add flour and stir to coat. add soup and cream cheese. cook over low heat, stirring constantly, until cream cheese is melted, add cheddar cheese and stir until mixture is smooth and everything is melted. remove from heat; stir in green beans, water chestnuts, garlic salt, and pepper. spoon mixture into a lightly greased 2 quart casserole. top with almonds; sprinkle with paprika. bake, uncovered, at 375 deg. for 45 minutes. *remember when melting cheeses it is always better to do it low and slow then fast and hot! you want this smooth and creamy not curdled and lumpy!*.","target":"place green beans in a greased 2 qt casserole dish. set aside. heat butter in saucepan,stir in flour,add milk, stirring until smooth. add soup and heat. stir in cheese. pour over beans and mix. sprinkle paprika on top. bake in oven at 350 for 15 minutes or until heated through"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in skillet; add a little oil to prevent it from burning. quickly brown the chicken and set aside. add onion to the pan, saute til limp and add green pepper and celery. saute for a few more minutes and add tomatoes, stock and seasonings. return chicken to pan and simmer over low heat about 20 minutes until done. baste frequently, but keep pan covered.","target":"place oil in large skillet - i use a cast iron dutch oven. add chicken, peppers, onions and celery, salt and pepper. cook over medium heat for 10-15 minutes, stirring and separating as it cooks. add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder,and garlic powder. bring to a boil. reduce heat and simmer for 30 minutes. ladel hot chili into individual bowls: top with grated parmesan and orange cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse chicken, pat dry. with your fingers, gently separate the skin from the meat along rib edge. for stuffing, combine cheese, basil, oregano, and lemon-pepper seasoning. stuff a little less than a 1\/4 cup of the stuffing between the skin and meat of each breast. place chicken, skin side up in a 13x9x2 inch baking dish. brush chicken lightly with oil. bake in a 375° oven for 45-55 minutes or till chicken is tender and no longer pink.","target":"if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse chicken, pat dry. with your fingers, gently separate the skin from the meat along rib edge. for stuffing, combine cheese, basil, oregano, and lemon-pepper seasoning. stuff a little less than a 1\/4 cup of the stuffing between the skin and meat of each breast. place chicken, skin side up in a 13x9x2 inch baking dish. brush chicken lightly with oil. bake in a 375° oven for 45-55 minutes or till chicken is tender and no longer pink.","target":"prepare grill. in medium sized skillet heat 1 tbsp oil over medium high heat. add onion and red pepper; saute 5 minutes. add spinach, 1 tsp rosemary, 1\/2 tsp salt and 1\/4 tsp pepper; cook 3 minutes. remove from heat; let cool slightly. stir in cheese. for rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1\/2 tsp salt, 1\/4 tsp pepper. in each breast, cut a pocket horizontally through thicker side. fill each with 3-4 tbsp spinach stuffing. with 2 toothpicks, secure pocket closed. with fingers, spread rub on both sides of each chicken breast. grill 10-12 minutes per side or till thermometer registers 170."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl combine egg, milk and pepper. in another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes. dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. lightly coat a 2 quart rectangular baking dish with cooking spray. arrange eggplant in dish. in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. bake covered at 350 f for 40 minutes or until eggplant is tender. sprinkle with mozzarella cheese. bake uncovered for 10 more minutes.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl combine egg, milk and pepper. in another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes. dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. lightly coat a 2 quart rectangular baking dish with cooking spray. arrange eggplant in dish. in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. bake covered at 350 f for 40 minutes or until eggplant is tender. sprinkle with mozzarella cheese. bake uncovered for 10 more minutes.","target":"slice eggplant into 1\/4 inch slices. salt and pepper. dip in beaten egg. dredge in bread crumbs mixed with parmesan cheese. fry till golden brown. place in baking dish. pour spaghetti sauce over top. top with mozzarella cheese. bake at 350 for about 30 minutes. serve over angel hair pasta and with a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl combine egg, milk and pepper. in another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes. dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. lightly coat a 2 quart rectangular baking dish with cooking spray. arrange eggplant in dish. in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. bake covered at 350 f for 40 minutes or until eggplant is tender. sprinkle with mozzarella cheese. bake uncovered for 10 more minutes.","target":"peel eggplant, if desired. slice lengthwise or crosswise, about 1\/4\" thick. salt heavily and allow to stand 30 minutes. rinse well several times and drain. preheat oven to 400*. lightly brush cookie sheet with olive oil. mix bread crumbs and parmesan. dip eggplant slices first in egg then in crumbs, coating well. plce on prepared cookie sheet, then drizzle with olive oil. bake 15-20 minutes, turn, and bake 15 minutes longer or until brown. spoon a dab of marinara sauce and a bit of provolone cheese on each slice. return to oven to melt cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl combine egg, milk and pepper. in another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes. dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. lightly coat a 2 quart rectangular baking dish with cooking spray. arrange eggplant in dish. in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. bake covered at 350 f for 40 minutes or until eggplant is tender. sprinkle with mozzarella cheese. bake uncovered for 10 more minutes.","target":"preheat broiler to high. combine all ingredients for the sauce in a small bowl; set aside. toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. chill until ready to use. saute eggplant in oil over medium-high heat 3 minutes. add to vegetable mixture. brush pitas with oil, season with salt, and broil until lightly toasted on both sides. assemble by placing each pita on top of a sheet of foil or parchment paper. drizzle 1\/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. wrap foil or paper around pita and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl combine egg, milk and pepper. in another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes. dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. lightly coat a 2 quart rectangular baking dish with cooking spray. arrange eggplant in dish. in a bowl stir together tomato sauce, oregano and garlic; pour over eggplant. bake covered at 350 f for 40 minutes or until eggplant is tender. sprinkle with mozzarella cheese. bake uncovered for 10 more minutes.","target":"peel eggplant, and cut into 1\/4 inch slices\/ sprinkle both sides of slices with salt, let stand 30 minutes. rinse eggplant, and pat dry. dip eggplant in egg, coat with cracker crumbs. fry a few slices at a time in hot oil until golden brown. drain on paper towels. cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally. place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. top with half each of mozzarella and parmesan cheese. repeat layers. bake at 350f for 40 to 45 minutes or until eggplant is tender. let it stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place peaches in a 9 inch square pan. sprinkle with lemon juice and then drizzle with honey. in medium bowl, mix together remaining ingredients using a pastry blender or fork. sprinkle mixture evenly over peaches. bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.","target":"preheat oven to 375°f. drain peaches, reserve juice. put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar. in a bowl, combine flour, oats, 1 tbsp sugar and cinnamon. cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar. for a softer, sweeter crumble, drizzle over some of reserved peach juice before baking. bake 30-40 minutes, or to desired crispness, serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place peaches in a 9 inch square pan. sprinkle with lemon juice and then drizzle with honey. in medium bowl, mix together remaining ingredients using a pastry blender or fork. sprinkle mixture evenly over peaches. bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.","target":"in a bowl, combine the peaches, orange juice, brown sugar and cinnamon. transfer to an 8-inch square baking dish coated with nonstick cooking spray. combine the flour, sugar and baking powder. add egg and butter; mix until crumbly. sprinkle over peaches. combine sugar and cinnamon; sprinkle over batter. bake at 350 for 40-45 minutes or until filling is bubbly and topping is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon. combine egg, oil, and milk, add to dry ingredients. stir just enough to moisten. fill greased muffin tins 2\/3 full. bake at 400. for a frosting i use powder sugar and milk make them taste like a cinnamon roll.","target":"heat oven to 375. spray only the bottoms of 12 medium muffins cups with nonstick spray. in a large bowl, beat milk, yogurt, egg whites, egg, vanilla and lemon zest. in a separate bowl, combine flour, sugar, cinnamon, baking soda and baking powder. fold dry ingredients into wet until just moist. stir in apple. divide batter among muffin cups. bake 18 to 20 minutes or until toothpick inserted in center comes out clean. immediately remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon. combine egg, oil, and milk, add to dry ingredients. stir just enough to moisten. fill greased muffin tins 2\/3 full. bake at 400. for a frosting i use powder sugar and milk make them taste like a cinnamon roll.","target":"preheat oven 400f, and grease muffin cups. mix all dry ingredients, set aside. beat egg, and mix with all wet ingredients. make a well in dry ingredients, and add wet ingredients all at once. mix just until combined. any more and the muffins will be tough. fill muffin cups about 2\/3 full. top with chopped pecans and brown sugar. bake 18-20 minutes, depending on size. drizzle with maple syrup and enjoy! note : 1 3\/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in small bowl, mix together olive oil, vinegar, salad supreme, oregano, and mustard. whisk until blended well. pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally. chill remaining marinade to be used later. remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done. baste with marinade during cooking. toss mixed salad greens, and vegetables. arrange on 4 serving plates. thinly slice chicken. arrange one chicken breast on top of each plate of greens. whisk refrigerated marinade and drizzle over salad.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: --------cake-------. cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy. beat in eggs, one at a time. sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice. stir in zucchini. pour into greased and floured 10-inch tube pan. bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean. cool in pan 10 minutes, then remove from pan and cool completely. --------glaze--------. beat ingredients together until smooth. spread on top of cooled cake.","target":"squeeze zucchini dry, then mix with 1\/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste. form into 15 to 18 small, plump patties. pour the rest of the bread crumbs into a shallow bowl. coat the zucchini cakes with bread crumbs. mix yogurt, dill and salt and pepper to taste; set aside. heat a frying pan over medium heat. add about 1\/2 inch olive oil and heat until a bread crumb sizzles when dropped inches fry the patties for about 2 minutes per side, until golden brown. drain on paper towels and sprinkle with a little more salt, if needed. serve with the dill yogurt sauce for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a large skillet over medium-high heat. add chicken and cook until browned. stir in onions and green pepper and saute until tender. add beans, water, taco seasoning mix, salt, pepper, and chili powder; bring to a boil. reduce heat and cook until thickened, about 5-7 minutes, stirring often. spoon filling into warmed tortillas. top with cheese, tomato and green onion. roll up and serve immediately.","target":"preheat oven to 350°f lightly grease baking sheet. heat oil in medium skillet. add onion; cook 5-10 minutes or until tender. add salsa and cheese; cook over low heat until cheese is melted. stir in chicken. roll each biscuit into 4-inch circle. place chicken mixture down center of each biscuit; fold two opposite edges over filling (like a taco shell). secure biscuits shut using wooden toothpicks. bake for 15 minutes or until biscuits are golden brown. great with sour cream, extra salsa or guacamole to dip enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a large skillet over medium-high heat. add chicken and cook until browned. stir in onions and green pepper and saute until tender. add beans, water, taco seasoning mix, salt, pepper, and chili powder; bring to a boil. reduce heat and cook until thickened, about 5-7 minutes, stirring often. spoon filling into warmed tortillas. top with cheese, tomato and green onion. roll up and serve immediately.","target":"in large skillet, sauté chicken and mushrooms for 3 minutes. add carrots and peas and sauté 5 minutes more. slowly stir in whole wheat flour. add skim milk, ¼ cup at a time and cook, stirring for 4 minutes or until sauce is thickened. season with salt and pepper. pour ½ to ¾ cup chicken mixture into each tortilla. roll up and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: chop and fry onion in oil for a few mins. add chicken and garlic and season, cook for about 10 mins over medium heat. add all spices and cook for a further 3 minutes. add tin of tomatoes stir and cook on low heat until chicken cooked for about 15-20 minutes. add cream and heat through for a few mins. serve on chosen pasta.","target":"in large skillet, sauté chicken and mushrooms for 3 minutes. add carrots and peas and sauté 5 minutes more. slowly stir in whole wheat flour. add skim milk, ¼ cup at a time and cook, stirring for 4 minutes or until sauce is thickened. season with salt and pepper. pour ½ to ¾ cup chicken mixture into each tortilla. roll up and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the onion, parsley, and garlic in a food processor and finely chop, using a rubber spatula to scrape down the sides of the food processor bowl between pulses. add the tomatoes and process until finely chopped. transfer the mixture to a large bowl. stir in the tomato juice, vinegar, oil, and cucumber. season to taste with salt and pepper. refrigerate for at least 2 hours. taste and adjust the seasoning as needed before serving. serve cold.","target":"in food processor or blender, process tomatoes, cucumber, green pepper, onion and garlic until smooth. stir in tomato juice, vinegar, dillweed,hot pepper sauce, and pepper to taste. refrigerate at least 1 hour or until chilled. pour into glasses, garnish with alfalfa sprouts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a large bowl. mix with a wooden spoon by hand until all ingredients are thoroughly mixed. pour into a greased and floured 9 x 13-inch pan. bake at 350 degrees for 1 hour. frost with cream cheese frosting. sprinkle with ½ cup ground nuts.","target":"in large mixing bowl, beat egg whites. slowly beat in sugar, then applesauce, skim milk, and vanilla. stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given. stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. pour into lightly greased (use non-fat cooking spray) 9x13\u0094 pan. bake in a preheated (350 degree) oven for 35-40 minutes. it is done when toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a large bowl. mix with a wooden spoon by hand until all ingredients are thoroughly mixed. pour into a greased and floured 9 x 13-inch pan. bake at 350 degrees for 1 hour. frost with cream cheese frosting. sprinkle with ½ cup ground nuts.","target":"heat oven to 350 degree f. coat a 10-cup bundt pan with vegetable cooking spray. combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. stir in carrots and flour mixture just until blended. pour batter into prepared pan. bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely. make glaze: stir confectioners' sugar and juice together in bowl until smooth. spread glaze over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a large bowl. mix with a wooden spoon by hand until all ingredients are thoroughly mixed. pour into a greased and floured 9 x 13-inch pan. bake at 350 degrees for 1 hour. frost with cream cheese frosting. sprinkle with ½ cup ground nuts.","target":"mix butter, vanilla extract and sugar together. add in the egss. blend in the flourm, cinamon and baking powder. mix well and add the carrots. put it in a baking pan and bake for 30 minutes at 175 celcius. once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes. icing. mix all the ingredients together until it is smooth and creamy. spread it on the cool cake and place the cake in the freezer for about 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the cups of a muffin tin with 12 paper liners. set aside. combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. stir well; set aside. using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. add eggs and process 15 seconds. scrape down side of container with a spatula. with processor running, pour melted butter through food chute. process another 10 seconds. add milk and process 5 seconds. add dry ingredients to container and mix with 4 to 6 half-second pulses. with a spoon, fold in blueberries. pour an equal amount of batter into each muffin cup, filling each about 3\/4 full. bake 30 minutes in the middle of the oven. cool on rack 15 minutes.","target":"preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1\/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the cups of a muffin tin with 12 paper liners. set aside. combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. stir well; set aside. using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. add eggs and process 15 seconds. scrape down side of container with a spatula. with processor running, pour melted butter through food chute. process another 10 seconds. add milk and process 5 seconds. add dry ingredients to container and mix with 4 to 6 half-second pulses. with a spoon, fold in blueberries. pour an equal amount of batter into each muffin cup, filling each about 3\/4 full. bake 30 minutes in the middle of the oven. cool on rack 15 minutes.","target":"preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. combine dry ingredients. combine all other ingredients, except blueberries. combine slowly, as with other muffin recipes. fold in blueberries. fill muffin cups 1\/2 way bake in preheated oven for 25 mins or until golden brown, and springy to touch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the cups of a muffin tin with 12 paper liners. set aside. combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. stir well; set aside. using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. add eggs and process 15 seconds. scrape down side of container with a spatula. with processor running, pour melted butter through food chute. process another 10 seconds. add milk and process 5 seconds. add dry ingredients to container and mix with 4 to 6 half-second pulses. with a spoon, fold in blueberries. pour an equal amount of batter into each muffin cup, filling each about 3\/4 full. bake 30 minutes in the middle of the oven. cool on rack 15 minutes.","target":"preheat oven to 400°f. combine flour,sugar, salt, and baking powder. place applesauce into a 1-cup measure. add egg whites and then enough milk to fill the cup. mix this with the flour mixture. dold in blueberries. pour batter into muffin pans. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350°f. line the cups of a muffin tin with 12 paper liners. set aside. combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. stir well; set aside. using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. add eggs and process 15 seconds. scrape down side of container with a spatula. with processor running, pour melted butter through food chute. process another 10 seconds. add milk and process 5 seconds. add dry ingredients to container and mix with 4 to 6 half-second pulses. with a spoon, fold in blueberries. pour an equal amount of batter into each muffin cup, filling each about 3\/4 full. bake 30 minutes in the middle of the oven. cool on rack 15 minutes.","target":"preheat oven to 375°f. mix dry ingredients. add liquid ingredients and mix until smooth. fold in blueberries. line muffin pan with paper liners. fill each muffin paper to about 3\/5 full. bake for 20 minutes or until muffins are golden brown. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: crust: beat and combine the sugar, butter and shortening. add the vanilla, flour and salt till crumbly. pat into 10\" springform pan and set aside. filling: beat together the cream cheese sugar and vanilla till fluffy. add the eggs. pour into crust. topping: place apples in pan, cover with foil and bake for 15 minutes at 400 degrees. allow to cool then pour onto cream cheese filling, spreading evenly. combine the sugar and cinnamon and sprinkle on top of apples. top with the almonds. bake at 400 degrees for 40 minutes or till golden brown. cover and chill 4-24 hours.","target":"blend together cream cheese, sour cream, equal and vanilla, then add cool whip and blend well. pour into 2 graham crusts not deep dish ones. spread on your favorite topping and chill for a few hours. topping suggestion: peaches, strawberries, blueberries, cherries, what ever you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: crust: beat and combine the sugar, butter and shortening. add the vanilla, flour and salt till crumbly. pat into 10\" springform pan and set aside. filling: beat together the cream cheese sugar and vanilla till fluffy. add the eggs. pour into crust. topping: place apples in pan, cover with foil and bake for 15 minutes at 400 degrees. allow to cool then pour onto cream cheese filling, spreading evenly. combine the sugar and cinnamon and sprinkle on top of apples. top with the almonds. bake at 400 degrees for 40 minutes or till golden brown. cover and chill 4-24 hours.","target":"preheat to 350 degrees. mix together crushed grahams and bran cereal, 3 tbs sugar. stir in melted butter and press into bottom of glass pie pan. in large bowl, combine cream cheese, sugar, splenda, cornstarch and mix till smooth, then add sour cream, vanilla, egg whites, amaretto creamer, and salt. beat on low, pour over crust. bake about 50 minutes. refrigerate and serve when cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: note: do not mix flour, sugar and milk together! flour mixture will cook through the fruit making its own crust. if using blueberries and there isn't enough juice, put berries in pan and add 1\/4 cup to 1\/2 cup of water and cook slowly. in baking dish put peaches in juices first spreading evenly across dish. put flour, sugar and milk in a bowl but do not mix. pour over top of peaches. slice butter and put butter slices all over the top. bake at 350° for 25 to 30 minutes.","target":"mix the first 7 ingredients together for the cobbler and place in a 8 inch square pan. preheat oven to 425 degrees. now for the cust, stir dry ingredients together. add maregarine and mix until it is crumbled. stir in milk until the mixture froms a ball. knead 6 times. roll out to a thickness of 1\/2 inch. using a biscuit cutter, cut dough into 8 biscuits. place biscuits ovedr filling and bake about 35 minutes until golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: note: do not mix flour, sugar and milk together! flour mixture will cook through the fruit making its own crust. if using blueberries and there isn't enough juice, put berries in pan and add 1\/4 cup to 1\/2 cup of water and cook slowly. in baking dish put peaches in juices first spreading evenly across dish. put flour, sugar and milk in a bowl but do not mix. pour over top of peaches. slice butter and put butter slices all over the top. bake at 350° for 25 to 30 minutes.","target":"biscuits: in bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder and salt. using pastry blender or 2 knives, cut in butter until in coarse crumbs. using fork, stir in milk to make ragged dough. set aside. in large bowl, toss together peaches, sugar, flour and lemon juice. transfer to 8-inch square glass baking dish. bake in 350f oven for 20 minutes. drop dough by 9 heaping 1 tablespoons onto hot fruit mixture. bake until biscuits are golden and no longer wet underneath, about 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions.","target":"poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done. et aside to cool. cook bacon until crisp, then chop into small pieces. preheat oven to 350g. peel potatoes and cut into cubes (about 1\"). place bacon and potatoes in large mixing bowl. add coarse sea salt, sour cream, cheese, half and half, and parsley. using wooden spoon, gently toss to coat potatoes and mix ingredients evenly. spray 9x13\" baking dish with non-stick cooking spray. place potato mixture in baking dish. cover with foil and bake 2-30 minutes. sprinkle with flaked sea salt and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scoop out and mash potatoes lightly until consistent size. place half in greased 13x9 baking dish. sprinkle with half the salt, pepper, garlic and bacon. mix together sour cream and cream cheese. top with half the sour cream and cream cheese mix, and cheeses. repeat layers. bake, uncovered at 350* for 25 minutes. sprinkle with onions.","target":"heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool. peel potatoes and cut into 1 inch cubes. mix potatoes, salt, pepper, garlic powder, onion powder and sour cream. place half of potato mixture in a greased 13x9 baking dish. sprinkle with half of the cheese, bacon and green onions. repeat with second half of the potato mixture. top with second half of cheese and bacon. bake, uncovered at 350 for 25 minutes. sprinkle with remaining green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine flour, cinnamon, baking soda, and salt; set aside. in large bowl, combine oil, eggs, and sugar; mix well. gradually add dry ingredients to creamed mixture, stirring until just moistened. stir in berries and nuts. spoon mixture into 2 greased and floured loaf pans. bake 1 hour at 350 degrees or until done. cool in pans 10 minutes; remove to wire rack; cool completely. **testfor doneness-toothpick in center of bread comes out clean.","target":"preheat oven to 350-degrees f. spray two loaf pans with pam or cooking spray. sift dry ingredients (flour-salt) together. add cranberries and nuts (if using). mix eggs with orange juice and oil and add to flour\/cranberries mixture. stir well. bake in two greased loaf pans for 1 hour- 1 hour 10 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place turkey and swiss cheese on one slice of bread and ham and american cheese on another slice of bread. place third slice. in-between and secure the triple-decker sandwich in the corners with tooth picks. place egg in mixing bowl, add water and beat together. add salt, sugar, flour, and baking powder. beat batter until smooth. dip sandwich in batter and carefully cover all the sides and surface. carefully place in hot oil and fry until golden. when sandwich has turned a warm gold color remove from hot oil and place on paper towel. let cool for a few minutes before removing the tooth picks. before serving slice into fourths and sprinkle. with powder sugar. serve with raspberry jam.","target":"spread one side of each slice of bread with preserves. layer ham and cheese between the spread side of the bread slices. in a shallow bowl or pie plate, beat together milk and egg white. coat a nonstick pan or griddle with cooking spray. heat over medium heat. dip each sandwich in milk mixture, turning to coat. place in pan; cook 2 minutes per side or until golden brown and cheese is melted. sprinkle with powdered sugar. yield: 2 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse and clean beans good. put into a large soup pot. add water. slice onion and sausage into beans. add cajun seasoning and garlic powder. bring to a boil and let boil 15 minutes. reduce heat to low and simmer for 2-3 hours, until beans are tender. salt to taste. serve over hot cooked rice.","target":"boil stock over high heat add rice and stir. immediately lower heat. cover and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat and set aside. heat oil in heavy non-stick skillet over medium heat. saute capsicum and garlic 2 minutes. stir in next three ingredients. reduce heat to low, cover and simmer 5 minutes. stir in rice and coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sauté onion, bell pepper, celery, garlic, and smoked sausage in a large pot until onions are soft. open cans of beans, drain two. leave the third un-drained. add the rest of the ingredients, and simmer for 30 minutes while you cook the rice. serve over hot cooked rice.","target":"boil stock over high heat add rice and stir. immediately lower heat. cover and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat and set aside. heat oil in heavy non-stick skillet over medium heat. saute capsicum and garlic 2 minutes. stir in next three ingredients. reduce heat to low, cover and simmer 5 minutes. stir in rice and coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash beans and soak overnight in water to cover, about 2 quarts, adding salt to taste. cook beans in salted water slowly for 45 minutes. add vegetables, shortening, seasonings, tomatoes and tomato sauce. cook slowly another hour, stirring occasionally. add sausage and cook for 45 minutes more. cool but do not refrigerate -- no more than 1 hour. reheat and bring to boil, lower heat and simmer gently 30 or 40 minutes. serve over hot fluffy rice.","target":"boil stock over high heat add rice and stir. immediately lower heat. cover and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat and set aside. heat oil in heavy non-stick skillet over medium heat. saute capsicum and garlic 2 minutes. stir in next three ingredients. reduce heat to low, cover and simmer 5 minutes. stir in rice and coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice sausage into 1\/4\" thick slices and put to the side. heat large (14\") deep sided skillet or 3-4 quart chef's pan over medium heat you will need one with a lid for later, keep it ready! when warm add oil and warm to just before smoking point. add onions and sautee for 2-3 minutes until carmelized on most edges. add bell pepper and sautee with onions for another 2-3 minutes. add summer squash and garlic and do the same :). add rinsed beans and both cans of tomatoes then stir. let come to simmer then stir. add sausage and stir into the bubbling mixture then clamp a lid on it! lower heat to med-high and simmer for 5-7 minutes. serve over 1 cup of rice.","target":"boil stock over high heat add rice and stir. immediately lower heat. cover and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat and set aside. heat oil in heavy non-stick skillet over medium heat. saute capsicum and garlic 2 minutes. stir in next three ingredients. reduce heat to low, cover and simmer 5 minutes. stir in rice and coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dice the garlic cloves, onion, celery, and peppers, and add to a heated large pot with the olive oil. cook over medium heat for about 8 minutes (until softened). add the vegetable broth, thyme, oregano, bay leaves, and beans to the pot. bring to a boil, cover, reduce heat and simmer for 2 hours or more. remove the bay leaves, and add the sliced sausage. simmer 45 minutes. serve with rice.","target":"boil stock over high heat add rice and stir. immediately lower heat. cover and simmer 20 minutes or until rice is tender and liquid is absorbed. remove from heat and set aside. heat oil in heavy non-stick skillet over medium heat. saute capsicum and garlic 2 minutes. stir in next three ingredients. reduce heat to low, cover and simmer 5 minutes. stir in rice and coriander and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place lemon juice in large bowl. remove cores from apples and discard. chop apples and coat in lemon juice to prevent oxidation. stir in raisins, pecans, and coconut. drizzle honey over mixture and blend well. add marshmallows and stir. fold in whipped topping, and chill.","target":"in a large bowl, toss apples and pears with lemon juice. add celery, cream, mayo, and salt; toss to coat. if not serving right away, cover and refrigerate up to 6 hours. to serve, gently stir bananas into fruit mixture. arrange lettuce leaves on a large platter or line a pretty bowl. spoon salad onto lettuce and sprinkle with nuts. if desired, place one lettuce leaf on each individual plate and spoon salad onto lettuce leaf and garnish with nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place lemon juice in large bowl. remove cores from apples and discard. chop apples and coat in lemon juice to prevent oxidation. stir in raisins, pecans, and coconut. drizzle honey over mixture and blend well. add marshmallows and stir. fold in whipped topping, and chill.","target":"place apples, grapes and celery into a medium bowl and toss with juice from half of the lemon. in another bowl, whisk together yogurt, mustard and the juice from the other half of the lemon. pour half of the yogurt dressing on the apples and toss to combine. serve the salad over the greens and drizzle with the rest of the dressing or serve on the side for guests to add more if they want. garnish with the chopped walnuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"combine ingredients for sauce. put in a quart jar; shake and refrigerate till needed. mix chicken and soy sauce; stir in egg. add cornstarch and mix till chicken is coated. this will look terrible but the end result is what counts! deep fry the chicken until crispy and well done. drain. add the sauce mixture and the chicken to a clean wok or skillet. cook until thick. add water if it gets too thick. sprinkle with sesame seeds and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"prepare rice according to package directions; keep warm. put skillet over med-high heat until hot; add sesame seeds; cook, stirring constantly, 3-4 minutes or until seeds are toasted; remove seeds from skillet. cut chicken into 1-inch pieces; combine chicken and cornstarch, tossing to coat. heat olive oil in skillet over med-high heat. cook chicken about 5 minutes on each side or until done. decrease heat to medium, and stir in pineapple juice and the next 3 ingredients; bring to a boil and cook, stirring occasionally, 1 minute or until thickened; remove skillet from heat. remove chicken mixture to a serving platter; sprinkle with toasted sesame seeds and chopped green onions; serve with warm rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"in a large pan, add olive oil, garlic and onions. saute until onions are tender. add beans, tomatoes, and chicken. season with salt, pepper, and cilantro. cook in medium heat for about 10 minutes. serve on top of bed of greens. top with cheese and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"cube chicken breast into inch by inch squares. dip into eggs, then roll into flour, then dip back into egg, then roll into corn starch. preheat oil to around 350 degrees. mix up all sauce ingredients in a bowl and set aside. deep fry chicken until golden brown. remove from oil and set and a plate with a paper towel to drain any excess oil. i like to use a flat bottom wok but use any large pan. add sauce mixture to heated pan cooked for a minute while continuing to stir sauce then add chicken to sauce and stir until coated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"chop poached and cooled chicken breasts into small bite-size pieces. add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine. mix in green onion, tomato, cucumber, and grapes. refrigerate for at least one hour to develop flavors. serve as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. for dressing. in a screw top jar combine the orange juice, vinegar, sesame oil and pepper. cover and shake well. pour dressing over greens mixture, toss gently to coat. divide among 6 salad plates\/bowls, sprinkle with sesame seeds.","target":"combine first seven ingredients for sauce. put in a quart jar; shake and refrigerate till needed. mix chicken and soy sauce. stir in egg. add cornstarch and mix till chicken is coated. fry the chicken until crispy and well done. drain. add the sauce mixture and the chicken to a clean wok or skillet. cook until thick. add water if it gets too thick. sprinkle with sesame seeds and serve with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the avocados in half and remove pit. scoop out the meat and place in a bowl. mash avocados with a fork until you get the consistency you want (chunky vs smooth). add remaining ingredients. let it chill for 15 - 30 mins, tightly sealed container to let the ingredients blend.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel avocados and mash w\/ fork - you want it to be a lot of small chunks, not a smooth puree. mix in all other ingredients and combine well. place in serving bowl and cover with plastic wrap pressed directly onto the surface of the guac. keep covered and refrigerated until ready to serve.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place garlic, green onion and jalapeno pepper in small food processer. pulse to chop, 10-12 times. add avocado, lime juice, cumin, coriander, and salt. pulse to chop avocado, 10 times, then process continuously until desired consistency is reached, stopping every 20-30 seconds to scrape the bowl. transfer to a serving bowl, cover with plastic wrap placed directly on the guacamole and refrigerate for 30 minutes before serving to allow the flavors to blend.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel, pit and slightly chop up the avocados and add to a bowl. mash the avocado a little bit with a fork and add lime juice. finely chop the onion, garlic, and habanero, if using, and mix into the avocado and lime juice. continue to mix until desired consistency is reached (i like mine kind of lumpy). chop up tomato into small pieces and chop cilantro, if using. add both to mixture and stir to combine. add salt and pepper to taste.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the avocados in half lengthwise and twist the 2 halves in opposite directions to separate. stab the pit with the point of a sharp knife and lift out. peel, then coarsely chop the avocado halves and place in a nonmetallic bowl. squeeze over the lime juice and add the oil. mash the avocados with a fork until the desired consistency--either chunky or smooth--is obtained. stir in the onion, chili, garlic, cumin, and chopped cilantro, then season to taste with salt and pepper. transfer to a serving dish and serve immediately. to avoid discoloration, sprinkle with extra chopped cilantro.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the avocados in half and remove the seeds. hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp. discard the shell and repeat with the remaining avocado halves. add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove skin and stones from the avocados and place the avocado flesh in a bowl. mash with a fork or immersion blender to desired consistency. add lemon juice, crushed garlic (or garlic powder, if using), tabasco sauce and creme fraiche. mix well. add salt and freshly ground pepper to taste. serve immediately as the guacamole will go brown after a couple of hours.","target":"mash the avocado, leaving a few rough chunks. stir in the remaining ingredients. serve within 30 minutes with chips, or as a garnish to other dishes. it is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a shallow dish mix together the flour and salt and pepper. cut each roast into 8 pieces; dredge in flour mixture. in large skillet brown meat on all sides in oil. layer roast with onions in large roasting pan. repeat. pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all. cover and bake at 300°f for 2-3 hours (up to 4 hours). meat should be very, very tender. remove cover and bake an additional 10-15 minutes.","target":"preheat oven to 350 degrees fahrenheit. place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness. cut meat into bite-size pieces. combine flour, pepper, and salt; dredge meat in mixture. heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1\/2 quart casserole or baking dish. heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. continue to cook until onions become translucent. add tomatoes and mix thoroughly. place vegetables on top of meat. combine water and steak sauce; pour over vegetables. cover and bake at 350 degrees fahrenheit for 1-1\/2 hours or until the meat is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound steak to tenderize. cut into serving size pieces. combine 2t flour and salt. dredge steak in flour. brown in hot oil in skillet. remove to lightly greased casserole dish. add 2 t flour to drippings in skillet. cook over medium heat 1 min, stirring constantly. add tomatoes and vegies; cook until thickened, stirring constantly. stir in worcestershire sauce. pour mixture over steak. cover and bake 350 for 1 hours to 1 hours 15 minutes depending on thickness of steak.","target":"preheat oven to 350 degrees fahrenheit. place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness. cut meat into bite-size pieces. combine flour, pepper, and salt; dredge meat in mixture. heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1\/2 quart casserole or baking dish. heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. continue to cook until onions become translucent. add tomatoes and mix thoroughly. place vegetables on top of meat. combine water and steak sauce; pour over vegetables. cover and bake at 350 degrees fahrenheit for 1-1\/2 hours or until the meat is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees fahrenheit. place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness. cut meat into bite-size pieces. combine flour, pepper, and salt; dredge meat in mixture. heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1\/2 quart casserole or baking dish. heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. continue to cook until onions become translucent. add tomatoes and mix thoroughly. place vegetables on top of meat. combine water and steak sauce; pour over vegetables. cover and bake at 350 degrees fahrenheit for 1-1\/2 hours or until the meat is tender.","target":"flour and brown round steak (keep the drippings). remove steak and set aside. add celery, onions and bell pepper and brown in fat. add parsley, bay leaves, garlic, tomato sauce and water, stir well. add meat. pressure cook for 30 minutes. serve on a bed of rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat olive oil in a large nonstick skillet over medium high heat. sprinkle chicken with salt and pepper add chicken to pan cook 3 minutes on each side. add green onions,wine and rosemary, cook 30 seconds, stir in broth, cook 2 minutes. add half and half, cook 2 minutes.","target":"in crock pot, place onions and garlic. add chicken. in mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper. pour over chicken. cover and cook on low for 7 hours. when ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through. cook pasta according to package directions. serve the chicken and sauce over the hot cooked pasta; sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a pan on medium heat, add olive oil. cut chicken breasts into 1 or 2 inch squares and place in pan. while chicken is cooking, pour soup in a small pot over medium heat. add milk and sherry and stir. adjust liquid quantities if necessary to make a \"gravy\" consistency. sprinkle rosemary generously over chicken in pan. pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded. serve over buttered egg noodles, and enjoy with good french bread and a glass of wine. bon appetit!","target":"in crock pot, place onions and garlic. add chicken. in mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper. pour over chicken. cover and cook on low for 7 hours. when ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through. cook pasta according to package directions. serve the chicken and sauce over the hot cooked pasta; sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: arrange sweet potatoes in an oblong baking dish. combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil. as soon as the sauce comes to a boil, pour it over the sweet potatoes. bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.","target":"preheat oven to 375 degrees. drain most of the liquid off of the sweet potatoes. mix sweet potatoes, brown sugar and salt by hand in a large bowl. add orange juice, orange rind, four and bourbon to the sweet potato mixture. pour into lightly greased 9 x 13 pan and dot butter on top. cover and bake for 45 minutes in preheated 375 degree oven or until juice has been absorbed and the liquid has been absorbed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: arrange sweet potatoes in an oblong baking dish. combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil. as soon as the sauce comes to a boil, pour it over the sweet potatoes. bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.","target":"preheat oven to 350. soak apricots in bourbon in a small bowl. scrub and pierce sweet potatoes. bake until soft, about 1 to 1-1\/2 hours. when cool enough to handle, scoop insides of sweet potatoes into a medium bowl. add honey, butter, and vanilla to potatoes and mash together, keeping some chunks. stir in the drunk apricots and any bourbon sitting in the small bowl. spread in a shallow 2 1\/2 quart baking dish. bake, uncovered, until hot in the center, about 30 minutes. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together the flour, baking soda and salt and set aside. cream the butter till fluffy. gradually beat in the sugar till light. beat in the egg and vanilla till blended and fluffy. stir in the flour mixture, chocolate bits and nuts and mix well. shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each). bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.","target":"preheat oven to 375 deg. combine dry ingredients in a bowl. combine wet ingrediants in seperate bowl. mix dry and wet together until well combined. use a small spoon to scoop batter onto cookie sheet covered with wax paper. bake for 10-12 minutes or until edges are light brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms. mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan. spoon blackberries over batter. bake at 375 degrees for 45-55 minutes or until dough rises and is golden. serve warm.","target":"in a small bowl, combine the biscuit mix, sugar and orange peel. stir in milk just until moistened; set aside. in a small nonstick skillet, combine pie filling and orange juice; bring to a boil, stirring occasionally. drop biscuit mixture in two mounds onto boiling cherry mixture. reduce heat; cover and simmer for 10 minutes. uncover; simmer 5-7 minutes longer or until a toothpick inserted into a dumpling comes out clean. also tastes wonderful with apple or blueberry pie filling instead of cherry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms. mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan. spoon blackberries over batter. bake at 375 degrees for 45-55 minutes or until dough rises and is golden. serve warm.","target":"preheat oven to 350 degrees. mix first three ingredients (blackberries, 5\/8 cup splenda and 1\/8 cup flour) and add to an 8x8 glass baking dish. for the batter, combine the remaining 1 cup flour, 1\/2 cup splenda, baking powder and salt. mix well with a fork and add milk and melted butter. cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan. sprinkle with remaining brown sugar splenda, cinnamon and nutmeg. bake for 1 to 1-1\/2 hours or until batter is crisp and cooked all the way through. allow to cool. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms. mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan. spoon blackberries over batter. bake at 375 degrees for 45-55 minutes or until dough rises and is golden. serve warm.","target":"preheat oven to 350f and lightly spray a 3 quart baking dish. combine cranberries, pineapple, blueberries, brown sugar, cinnamon and nutmeg in a medium mixing bowl. place these now into a 3 quart baking dish or casserole dish. combine baking mix and milk in a small mixing bowl. drop spoonfuls of the dough on top of the fruit mixture. sprinkle with a little sugar. bake for 45 minutes or until dough is golden brown. serve warm (with ice cream is a nice touch too)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms. mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan. spoon blackberries over batter. bake at 375 degrees for 45-55 minutes or until dough rises and is golden. serve warm.","target":"preheat oven to 400°. sift dry ingredients together. add the milk and beat well. melt butter in a 3 \" deep 8 x 8 baking pan. pour in the batter and then add the berries on top. bake for 30-35 minutes or until golden brown. the batter will rise to the top of the cobbler and make a light, rich crust. note: be sure to test the the center because it tends to be the last to bake and might be under-cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan. heat until cheese is melted and mixture is smooth, stirring constantly. place cooked macaroni in crockpot, and pour cheese mixture over top. cook for 6 hours on low heat.","target":"preheat over to 350 degrees. cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. while pasta is still hot, stir in sour cream; set aside. heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. add cheese mixture to pasta; mix well. tranfer to a 4 quart casserole dish. combine bread crumbs and parmesan cheese; sprinkle over pasta. bake until top is golden, about 30 minutes. yields about 1 cup per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan. heat until cheese is melted and mixture is smooth, stirring constantly. place cooked macaroni in crockpot, and pour cheese mixture over top. cook for 6 hours on low heat.","target":"preheat oven 350°f. melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat. add cheeses, stirring well until well blended. stir in cooked macaroni. spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top. bake for 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan. heat until cheese is melted and mixture is smooth, stirring constantly. place cooked macaroni in crockpot, and pour cheese mixture over top. cook for 6 hours on low heat.","target":"cook macaroni according to package directions. preheat oven to 350°f. pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. add 3\/4 of the cheese to the casserole and mix. drain macaroni and add to tomato\/cheese mixture, stir. put remaining cheese on top and cover. bake at 350 f for 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan. heat until cheese is melted and mixture is smooth, stirring constantly. place cooked macaroni in crockpot, and pour cheese mixture over top. cook for 6 hours on low heat.","target":"in medium saucepan, combine first 4 ingredients; stir in milk. add margarine; stirring constantly. bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 cup shredded sharp cheese and 1\/2 cup velveeta. add elbows. pour into greased 2-quart casserole. sprinkle with rest of cheddar, grated parmesan and bread crumbs. bake uncovered in 375 degree oven for 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan. heat until cheese is melted and mixture is smooth, stirring constantly. place cooked macaroni in crockpot, and pour cheese mixture over top. cook for 6 hours on low heat.","target":"in 3-quart saucepan, cook and drain macaroni as directed on package. return to saucepan; stir in sour cream. cover to keep warm. while macaroni is cooking, heat oven to 350°f spray 8-inch square (2-quart) glass baking dish with cooking spray. in 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in cheese until melted. add cheese sauce to cooked macaroni mixture; mix well. spoon into baking dish. in small bowl, mix bread crumbs, parmesan cheese, and oil until crumbly. sprinkle over casserole. bake 20 to 25 minutes or until edges are bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: shred carrots and set aside. pour pineapple into cheese cloth and drain well, but not dry, set aside. cream together butter, br sugar, sugar, eggs and vanilla. sift together dry ingredients and add to wet mixing well. add pineapple, raisins and shredded carrots to above and mix well. pour into a well greased 9x13 pan. *thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan. *bake 350 degrees for 50-60 minutes. top with your favorite cream cheese frosting.","target":"in large mixing bowl, beat egg whites. slowly beat in sugar, then applesauce, skim milk, and vanilla. stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given. stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. pour into lightly greased (use non-fat cooking spray) 9x13\u0094 pan. bake in a preheated (350 degree) oven for 35-40 minutes. it is done when toothpick inserted in center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: shred carrots and set aside. pour pineapple into cheese cloth and drain well, but not dry, set aside. cream together butter, br sugar, sugar, eggs and vanilla. sift together dry ingredients and add to wet mixing well. add pineapple, raisins and shredded carrots to above and mix well. pour into a well greased 9x13 pan. *thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan. *bake 350 degrees for 50-60 minutes. top with your favorite cream cheese frosting.","target":"heat oven to 350 degree f. coat a 10-cup bundt pan with vegetable cooking spray. combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. stir in carrots and flour mixture just until blended. pour batter into prepared pan. bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely. make glaze: stir confectioners' sugar and juice together in bowl until smooth. spread glaze over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: shred carrots and set aside. pour pineapple into cheese cloth and drain well, but not dry, set aside. cream together butter, br sugar, sugar, eggs and vanilla. sift together dry ingredients and add to wet mixing well. add pineapple, raisins and shredded carrots to above and mix well. pour into a well greased 9x13 pan. *thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan. *bake 350 degrees for 50-60 minutes. top with your favorite cream cheese frosting.","target":"mix butter, vanilla extract and sugar together. add in the egss. blend in the flourm, cinamon and baking powder. mix well and add the carrots. put it in a baking pan and bake for 30 minutes at 175 celcius. once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes. icing. mix all the ingredients together until it is smooth and creamy. spread it on the cool cake and place the cake in the freezer for about 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream the first 5 ingredients until light and fluffy. sift the dry ingredients and gradually add to wet ingredients until mixed well. form into small balls and roll in sugar. place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little. bake at 350° for 8-10 minutes. as soon as you remove cookies from oven, press a hershey's kiss into the center of the cookie, and cool completely.","target":"place beef, onions and bell peppers in large dutch oven. sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil. using a wooden spoon, blend together and brown very slowly. you may drain if desired, but mine didn\u0092t have a lot of grease, so i didn\u0092t bother. place tomatoes in food processor and process just long enough to cup up large pieces. put tomatoes, beans and beer in with meat and bring to a low simmer. add remaining chili and garlic powder. add pepper. cook slowly for at least 2 hours. serve with cheese and onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. remove chicken. in remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. to onion mixture, add chili powder, blending well. add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. add chocolate, stirring until melted. replace chicken, spooning sauce over. bake, covered, at 350 degrees for 1 hour, or until chicken is tender. warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.","target":"heat the oil in a skillet and fry the crushed garlic until it is golden brown. drain on paper towels, mince into fine pieces and set aside. put the chinese-style noodles (mami) in warm salted water to separate them. if using dried egg noodles, cook in salted, boiling water until the noodles are just tender. in a saucepan, bring the chicken broth to a boil. stir in the fish sauce, then add salt and pepper. pour the broth into each bowl and garnish with fried garlic."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350. grease two 8.5 x 4.5 loaf pans. combine pumpkin, sugar, applesauce, vanilla, and eggs. stir in spices and salt. combine flour, baking powder, and baking soda, and stir into wet ingredients. blend in nuts, raisins, and cranberries. pour batter into loaf pans (while this could make 1 large loaf; it's unwieldy and doesn't cook well). bake 50-60 minutes, or until toothpick inserted in center comes out clean. cool 10 minutes in pans, them remove from pans to finish cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"heat oven to 350. grease and flour 3 loaf pans. stir together flour, sugar, baking soda, salt, and spices; set aside. stir pumpkin, oil, applesauce, half and half, and eggs in large bowl. gradually add dry ingredients, stirring until blended. pour evenly into prepared pans. bake for 55-65 minutes, or until toothpick\/knife inserted in center comes clean. cool on wire rack for 15 minutes before removing from pans. slice and eat or wrap in foil and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"pre-heat oven to 350 degrees. place all ingredients into a large bowl and mix well. using a rubber scraper, pour mixture into a greased loaf pan. cook on middle shelf in oven, uncovered, on 350 degrees, for 1 hour or until toothpick comes out of the center clean. remove from oven and allow to cool completely before serving. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"mix eggs sugar and pumpkin in a large bowl. combine the the dry ingredients a separate bowl - then add to the first mixture and mix well and pour into a greased and floured pan 12in by 18in by 1 inches. bake at 350°f for 25-30 minutes or until you can stick a tooth pick in it and it comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"heat oven to 350. in large bowl, combine pumpkin, sugars, water, applesauce, and eggs. beat until well mixed. combine flours, baking soda, baking powder, salt and spices in a separate bowl. stir until combined. slowly add dry ingredients to pumpkin mixture. stir until well combined. grease a 9x5 loaf pan and dust with flour. pour batter into pan. bake for 50-60 minutes, or until cooked through and golden brown. cool for 5 minutes and remove from pan. cool on cooling rack until fully cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"over 350. make sure you grease the pans (2 because this makes 2 loaves mix all dry ingredients, set aside. next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients). combine all ingredients. pour mixture into two pans. bake 45 minutes to an hour. let cool. eat : )."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"preheat oven to 350 degrees. grease and flour 2 loaf pans. mix sugar and applesauce (or oil) with mixer. add eggs and blend. add pumpkin and blend. add water and blend. combine remaining ingred. in seperate bowl and add gradually. fill pans equally and bake for 1 hour or until brown. variations: you may omit the nuts all together. glaze them or put icing on top after they have cooled. you may add nuts to the batter and use a stressal-type topping (added before baking to give them a nicer appearance and more of a crunch. (i've tried all varieties and they were all a hit)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"preheat oven to 350. spray 2 (9x5-inch) loaf pans with cooking spray. sift first 7 ingredients together in large bowl. make a well in the center. combine the next 6 ingredients in seperate bowl, whisking until smooth. add wet ingredients to dry ingredients, stirring just until moist. stir in butterscotch chips (batter will be on the thicker side). spoon batter equally into the loaf pans. bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. let cool -- or don't. eat it warm! oh yeah -- ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend the first 5 ingredients together well. sift the dry ingredients together and add to pumpkin mixture and mix well. pour into greased loaf pans to 2\/3 full. bake 350 degrees for about 1 hour. remove from oven and let set 10 minutes. remove from loaf pans and wrap immediately in foil for 30 minutes. this makes the loaves unbelieveably moist. you can also add nuts or raisins or whatever else you want to.","target":"preheat oven to 350°f (175°c). grease two 9x5-inch loaf pans. mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnut and chocolate chips, if using. stir flour into pumpkin mixture until fully incorporated. pour batter into the prepared loaf pans. bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sprinkle each loaf with confectioners' sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large fry pan. brown pork chops. remove from pan. sauté onion until tender. add sugar and work up all browned stuff in pan. add sauerkraut and mix well. put chops on top and cover. lower heat and simmer until meat is cooked- about 10 minutes.","target":"season the pork chops with salt and pepper. heat a skillet and oil lightly. brown chops on both sides, and remove them from skillet. in remaining oil and residue, saute the onion and apple, till they begin to color. add the white wine or rum to the skillet. add the sauerkraut with about half of its liquid to your pan. combine well with onion-apple mixture. add the chops back to the pan, atop the sauerkraut mixture. cover and simmer for approximately 20 minutes. remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides. when all the liquid is gone, the dish is ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. pan spray a shallow baking dish and set aside. bring stock to a boil in a large skillet. add zucchini, shiitakes, green onions, basil, thyme, garlic and pepper. simmer until the vegetables are tender, no longer than 5 minutes. remove from heat and mix in the squash, set aside. slice off and reserve the tops of the peppers. remove and discard the seeds. place the peppers on the pan sprayed baking sheet. spoon the filling into the peppers. replace the tops, cover and bake for about 30 minutes.","target":"cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot. heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"pour water over cereal and let stand. mix together remaining ingredients then add softened cereal. bake as many as desired in muffin tins sprayed with pam. bake at 400 degrees for 15 to 20 minutes. note: this recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime. you can add raisins or other fruit, dried cherries or cranberries."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 400. combine flour, oat bran, sugar, baking powder and salt in a large bowl. whisk together yogurt, maple syrup, egg whites, vanilla and banana. stir wet mixture into dry mixture just until combined. stir in raisins. divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each. bake until toothpick inserted in center comes out clean, about 18-20 minutes. transfer to rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"mix dry ingredients in a lage bowl and make a well in the centre. beat eggs and egg whites in a separate bowl and add all liquid ingredients. add to dry mixture and mix well. refrigerate overnight. preheat oven to 400°. stir batter well and fill regular muffin tins 2\/3 full. bake for 17-20 minutes. batter will keep well in fridge at least one week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 400 degrees f. combine dry ingredients in large bowl. whisk milk, applesauce and vanilla in medium bowl. add milk mixture to dry ingredients, stirring just until combined. mix in bananas. divide batter among 12 muffin cups (spray muffin pan with nonstick spray first). bake until toothpick inserted in centre of muffins comes out clean, about 20 minutes. transfer to a rack to cool. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 400 degrees. line muffin tin with muffin cups. in a medium bowl mix bran cereal and milk let stand for 5 mins or until softened. mix dry ingredients in a large bowl. in a small bowl combine egg, oil and vanilla and pour into bran mixture. make a well in dry ingredients and pour in wet bran mixture. stir until combined only do not over mix. fill muffin tins 3\/4 the way up. bake 15-20 minutes. add ins: crasins, dates, rasins, or nuts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"heat oven to 400 degrees. mix first six ingredients in a medium bowl. mix the rest of the ingredients together in a larger bowl. add dry ingredients to wet ingredients. stir but do not overbeat. spoon into non-stick muffin tins (or spray with vegetable oil spray). bake for 16-18 minutes or until a knife comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 425°f. mix the dry ingredients in a large bowl. mix the milk, egg whites and corn syrup together and blend with the dry ingredients. line muffin pans with paper baking cups and fill with batter divided equally. bake 13 to 15 minutes. test bran muffins doneness with toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 375 degrees. combine flour, bran, baking powder, baking soda, salt, and cinnamon in a large bowl. stir in brown sugar. add apples - and mix together. make a well in the center and add apple sauce, milk, egg whites, and vanilla stir until just moistened. line muffin pan with paper cups. fill cups 3\/4 full. bake for 20 to 23 minutes or until done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 350. grease muffin tin. combine bran and buttermilk allow to sit until liquid is absorbed (about 3 minutes). combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. set aside. whisk together egg, vanilla and brown sugar until frothy. stir in applesauce. combine with bran mixture. add bran mixture to dry ingredients, mix until just combined. fold in carrots, pineapple and raisins. bake 50 - 60 minutes, until toothpick inserted comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"combine flours, sugar, baking powder, and salt. in another bowl beat eggs, milk and applesauce. stir into dry ingredients. gentlyfold in raspberries and cereal. coat muffin cups with nonstick spray. fill cups. bake at 400 for 20 minutes, or until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 425 degrees. in large bowl, beat together the egg, sugar, milk and butter. mix into the milk mixture the flour, salt and baking powder. batter may be lumpy. fold in one cup wheat germ. spoon mixture into greased muffin tins. bake for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven at 400°f. in a small bowl, mix flour, sugar, baking powder, baking soda and cinnamon. set aside. in a medium bowl, combine all bran cereals, mashed bananas and milk. let stand 3-5 minutes, or until cereals soften. add egg and egg white, beat well. stir in dry ingredients and mix until just combined. fold in chocolate chips if desired. pour into a 12 muffins pan lined with paper liners. bake at 400°f for 18-20 minutes, or until golden brown. serve warm and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"cream the applesauce, sugar, salt. add eggs. add flour. set this portion aside. on the stove, cook over medium heat the water, skim milk, baking soda, bran buds, and bran flakes, stirring constantly. cook for about 10 minutes or until the buds have almost dissolved. mix the stove portion with the creamed portion. pour into cupcake containers and bake at 400 degrees for 25 minutes. this mix also keeps well in the refrigerator so you can have hot bran muffins in the morning."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"combine cereal and milk in medium size bowl. set aside for 15 minutes. combine flour, sugar, baking powder, and cinnamon in another bowl. mix well. add egg white and applesauce to cereal\/milk mixture. mix well. stir in flour mixture. stir until moistened. add a splash of extra milk if batter seems too dry. fold in raisins. spray muffin tins well with no-stick spray. do not use paper baking cups. divide the batter into 12 muffin cups. bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean. let muffins cool in the muffin tin for 5 minutes before removing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 400. pour boiling water over whole bran cereal and let stand. mix sugar with oil, beat in eggs and buttermilk, and add bran mixture. combine flour, bran flakes or raisin bran, baking soda, and salt. stir into liquid mixture. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"preheat oven to 180 degrees celsius. lightly grease muffin tins with butter paper. mix together wheat bran and milk, and let stand for 10 minutes. in a large bowl, mix together applesauce, egg, brown sugar, and vanilla and beat in bran and milk mixture. sift together flour, baking soda, baking powder and salt, stir into bran mixture until just blended. fold in blueberries and scoop into muffin tin, making each about 3\/4 full. bake for 15 to 20 minutes, until tops look crispy and golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir together flour, baking powder, salt, and sugar. set aside. measure cereal and milk into large mixing bowl. stir to combine. let stand 1 to 2 minutes, until cereal is softened. add egg and shortening. beat well. add flour mixture, stirring only until combined. portion batter evenly into 12 baking cups. bake in a 400°f oven for about 25 minutes or until lightly browned.","target":"in medium bowl stir together bran, buttermilk and raisins, let soak for 10 minutes. spray muffin tins with non stick cooking spray, preheat oven to 350. in mixing bowl add splenda, molasses, applesauce, eggs and mix on low speed till well blended. add buttermilk mixture and mix on medium speed for 1 minute. add flour, baking soda and salt and mix on low speed till incorporated. increase speed to medium and mix for 3 minutes. divide mixture into 12 muffin tins, bake for 15 - 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"brown ground beef and drain. in a 9x13 pan,add the butter, then the meat. top with half the onion. in a bowl add soup,cheese, and milk;cook in the microwave until cheese is melted. pour 1\/4 of mixture over meat and onions. top with potatoes and rest of onions. pour remaining soup over all. bake covered with foil at 350 for 2-2 1\/2hrs; uncover for the last 30 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"preheat oven to 350 degrees fahrenheit. peel and dice potatoes. boil potatoes until not quite done (about 8 minutes). in a round casserole dish, combine cream of chicken soup and milk. stir with fork until a soup-like consistency. fold in green beans, cheddar cheese, velveeta cheese, and salt and pepper. drain potatoes. fold potatoes into the casserole dish. bake for 30 minutes or until potatoes are done to desired tenderness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"pan fry ham and chopped onion in olive oil until onions are lightly browned. while onions and ham are cooking, peel potatoes and slice paper thin. butter a medium casserole dish and place sauteed ham and onion inside. salt and pepper the ham and onions. preheat oven at 325 degrees. melt butter in a sauce pan, remove from heat and blend in flour. return to heat and add milk or rice dream rice milk. stir over direct heat until sauce boils and thickens. arrange potatoes over ham and pour milk and flour mixture over them over them. sprinkle potatoes with chives and basil flakes. bake at 325 degrees until potatoes are tender, about 1 hour. cover for first 1\/2 hour then remove cover."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatos (you can leave the skin on if you want) and set the oven to 375 degrees f. make mashed potatos. add your tofu (sour cream). and your produce partners or bacon. and as much cheese as you want. top with cheese. bake for 20-30 or untill cheese is melted.","target":"combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl. spread mixture evenly into a 9x13 inch baking dish coated with cooking spray. top potato mixture with crushed cornflakes. bake at 350 degrees fahrenheit for 1 hour or until bubbly. sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: salt, pepper and roast chicken breasts at 400 until done. cool. make the dressing: in a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined. set aside. remove chicken meat from bones and slice each breast thinly on the bias. in a medium bowl, toss together cabbage, mint, and cilantro. add 1\/2 of the dressing and toss. place on a large platter or 4 individual platters. top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken. drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees f. grease an 8 x 8 pan. stir dry ingredients together. cut in shortening (i use an electric beater and use short bursts on low for about a minute). gently stir in yogurt mixture until sticky dough is formed (do not overwork dough). place dough on floured surface. dust top with flour and gently pat dough with hands until 1\/2 in thick. cut into 8-10 rounds. place in pan. brush with shortening. bake 15 minutes. turn out of pan 5 minutes after removing from over. cover with tea towel and serve.","target":"melt shortening. mix together flour, baking powder, baking soda and salt. make a hole in the center and add the buttermilk and melted shortening. stir just until ingredients are mixed. put on a floured board or waxed paper. sprinkle with flour, pat to desired thickness or about 3\/4 inch thick. it should be a moist dough. cut the biscuits to desired size and bake at 425 degrees for 15 to 20 minutes or until brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, italian seasoning, salt and pepper. add tomato paste, tomato sauce and diced tomatoes. stir well and bring to a simmer over medium heat. cover and simmer for 1 1\/2 hours. use sauce to top your cooked spaghetti. top with sauteed mushroom. pass the parmesan.","target":"brown ground beef over medium heat. add next 7 ingredients. cook for 5 more minutes or until onions are limp. lower heat and add tomato paste, tomatoes, water and salt. simmer, uncovered, stirring occasionallly for 1 1\/4 hours or until sauce is very thick. mix in parsley and simmer for another 10 minutes. taste to see if sauce is to tart. if so add the sugar. serve sauce on top of spaghetti and top with grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in skillet over medium heat. whisk egg and milk together in a large bowl. dip pork chop in egg mixture first, then coat both sides with bread crumbs and brown pork chops in the skillet. spray bottom of a baking dish, pour pork chops from skillet wtih any leftover oil from the skillet also into baking dish. bake at 325 degrees for 45 minutes.","target":"coat the chops with seasoned flour. heat oil in frying pan and cook chops for 3 minutes on each side. peel and thinly slice onions.add to pan and cook for 5 minutes.pour in beer and stock, season and simmer for 15 minutes. meanwhile, trim sprouts and cook in boiling water till just tender. drain well, toss with butter and keep hot. remove chops from pan and place on warmed serving plate. surround with sprouts. mix corn flour with a little cold water and add to pan. bring to a boil and cook for 2 minutes. pour sauce over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a pan, but do not allow it to brown, then add the flour and stir until smooth. cook over a gentle heat for 2-3 minutes stirring constantly. remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. bring the sauce to the boil, stirring continuously. add the parsley, salt and pepper and cook gently for a further 3 minutes.","target":"wash the parsley in cold water and strip leaves from stalks. coarsely chop the parsley. then peel and dice the shallots. mix tog. heavy cream, cream cheese, lemon juice, parsley and diced shallots. season to taste salt and pepper. peel scallions, cut into thin rings. dice 2 tomatoes, season with salt and cayenne to taste, mix with scallions. cut remaining 2 tomatoes into 1\/2\" slices. cover them with the parsley spread and top with the tomato scallion mixture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown pork chops with the onion in oil, until browned on both sides. place browned pork chops with onion in a casserole dish, cover with undiluted soup. cover with foil and bake at 325, for 2-3 hours. you will have the most tender pork chops. and succulent gravy you have ever tasted.","target":"heat oil in frying pan over medium high heat. brown chops on one side, about 2 minutes, and then flip them. add the salsa, chilies and cumin to skillet and mix well. lower heat, cover and simmer 8 minutes. remove cover and top each chop with one quarter of the cheese. cover and simmer for an additional 2 minutes, until cheese melts. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"sprinkle chicken breasts with salt and pepper. melt butter in skillet and brown chicken on all sides. saute 10 minutes or more until cooked through. remove chicken to ovenproof plater. add vermouth,lemon juice and peel to skillet. stir and scrape pan drippings. add broth. blend flour and a little water,stir into broth. stir constantly until slightly thickened. pour over chicken,season and sprinkle generously with cheese. place pat of butter on top of each piece of chicken and brown under broiler. add mushrooms."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"cook pasta, drain, and set aside. combine the first five ingredients in large pot on high heat. when it begins to boil add the carrots and cover reducing to medium high heat. dice the chicken and cook in a large skillet until done. add the chicken and the snow peas. let simmer about 10 minutes. add cornstarch to thicken to your liking. serve over pasta and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"cut 1\/8\" thin strips of lemon peel from 1\/2 of one lemon. set aside. slice other half and reserve for garnish. squeeze juice from second lemon. in a small bowl combine corn starch and sugar. add 2 tbs lemon juice,chicken broth, sherry and soy sauce. blend well. set aside. heat large skillet or wok to medium-high heat. add oil and heat until it ripples. sprinkle chicken with salt and pepper. stir fry for 3 minutes or until done. remove from wok. add mushrooms, onions and red pepper to pan and stir fry 1 minute. add lemon juice mixture and stir fry 1 minute. add chicken and lemon strips and stir fry 1 minute. serve with hot cooked rice. garnish with lemon slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"melt butter in a large skillet. add onions and saute until translucent. add chicken and cook 2 minutes on each side. whisk together broth, flour and dijon mustard. pour mixture over chicken. cover and reduce heat to low. simmer 20 minutes or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"pound each chicken breast with a mallet until about 1\/4-1\/2\" thick. in large skillet, melt margarine, and add garlic, salt and pepper. cook over medium heat for about 1 minute, then add chicken breasts. cook for about 10-12 minutes, or until chicken is cooked through. remove chicken to a serving plate, but keep warm. stir in lemon juice into the pan drippings. add green onions and mushrooms. cook, stirring constantly for about 3 minutes. spoon over chicken, and garnish with lemon slices and parsley if you're using them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. add in chicken and marinate 2 hours or overnight, depending on how much time you have. preheat oven to 350 degrees. use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. pour marinade over chicken and bake for 50 to 60 minutes. marinade will become nice and thick on the chicken. serve with some noodles and salad.","target":"season both sides of the chicken liberally with salt and pepper. heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. season with salt and pepper. stir in the yellow chile and return the chicken to the pan. spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. add the lemon juice and cook another 10 minutes, to allow flavors to meld. slice breasts to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: score one side of meat by making shallow cuts in a crisscross design. combine marinade and pour over meat. cover and refrigerate 1-3 days- the longer the time the more tender the meat. grill about 4-5 minutes per side. slice in thin strips across the grain. good hot or cold.","target":"combine all ingredients except tofu in blender. slice tofun into 3\/4 inch slice, place in a containeer and cover with marinade. refrigerate at least one hour or up to 4 hours. grill on barbecue or grill pan on high heat for 3 to 4 minutes on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. grease and flour 15-10-inch jelly-roll pan, or 13x9x2 inch baking pan. for cake blend 1 tablespoon butter, sugar, flour, baking powder and milk in mixing bowl. spread in prepared pan (s). for cinnamon-sugar, stir together sugar and cinnamon. sprinkle half of cinnamon-sugar lightly over dough base. arrange peach slices by rows on top of base. sprinkle remaining cinnamon- sugar over top. drizzle melted butter over all. bake for 25 to 30 minute.","target":"heat oven to 425 degrees. prepare pastry. mix peaches and lemon juice. stir together sugar, flour and cinnamon. mix with peaches. turn into pastry lined pie pan. dot with butter. put top crust on. make slits in top crust and seal edges. cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking. bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and slice peaches. mix the remaining ingredients together and stir with fork until well blended. sprinkle over peaches, stir gently. pour into unbaked pie shell and cover with top crust. make sure edges of crust are sealed together, you can use a fork to seal. stick fork in top crust in a few places. sprinkle cinnamon and sugar on top. bake at 425 degrees 35-45 minute until golden brown.","target":"heat oven to 425 degrees. prepare pastry. mix peaches and lemon juice. stir together sugar, flour and cinnamon. mix with peaches. turn into pastry lined pie pan. dot with butter. put top crust on. make slits in top crust and seal edges. cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking. bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"put rice into a well buttered casserole dish with milk and sugar. put a few shavings of butter or margarine over the top and sprinkle with grated nutmeg. bake in the oven at 150c for 2-3hrs. during the first hour of cooking stir a couple of times then leave undisturbed for remaining time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"bring milk and rice to a boil stirring constantly. turn down to a simmer, cover and cook for approx 45 minute stirring occasionally until milk absorbed. remove from heat. beat eggs and mix in sugar, vanilla, salt and almond extract. slowly add egg mixture into rice. add raisins. cover and let cool. sprinkle with cinnamon and top with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"butter a 1.75 liter pie dish. wash rice in cold water. drain, put into the pie dish with the milk and let it stand for 30 minutes. set the oven on a low heat of around 250°f. stir in the sugar; sprinkle with nutmeg and flakes of butter. cook for 4-5 hours or until the pudding is creamy and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan combine milk and rice. bring just to boiling over medium heat. stir in pudding mix. cook, stirring constantly, until mixture comes to a full boil. remove from heat. cover and let stand 5 minutes. stir in the marshmallows, chocolate pieces, and walnuts. pour into six 6-oz cups or dessert dishes. cool at room temperature about 1 hour before serving, or in the fridge. if desired, garnish with additional marshmallows, chocolate pieces, and\/or walnuts.","target":"preheat oven to 160 degrees celsius. rinse rice until water runs clear. combine all ingredients in a large oven casserole dish. cook uncovered in oven for 2 hours. raise oven temperature to 180 degrees celsius and cook for 1 hour more. serve with vanilla ice cream. variations: can add cardamon powder\/pod, flaked almonds, raisins\/sultanas, coconut essence."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. then add paprika and parsley flakes, stir in and immediately add shrimp. cook for about 4 or 5 minutes or until shrimp turns pink. don't overcook. spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese. enjoy.","target":"do not shell the shrimp, but to cut shrimp in half lengthwise through the shell, leaving them attached at the tail. in a non-reactive suacepan, combine the butter, lemon juice, parsley, garlic, black pepper and crushed red pepper. cook on low just until butter is melted stir in shrimp to coat and let marinate for 15 minutes. remove shrimp and arrange them in a shallow, oval casserole dish or i use the bottom of a broiler pan. they should have the tails sticking up. they will be floppy but will firm as they cook. pour the sauce over the shrimp. put your pan under a hot broiler and cook until the shrimp are done (not very long). arrange cooked shrimp in bowls and pour sauce over from your pan. sprinkle with additional parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. then add paprika and parsley flakes, stir in and immediately add shrimp. cook for about 4 or 5 minutes or until shrimp turns pink. don't overcook. spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese. enjoy.","target":"heat the butter and oil in a large skillet over medium-high heat. add the shrimp and sauté until they begin to turn pink, tossing several times. shrimp cook fast so be careful not to overcook or they will be tough. add the garlic and sauté an additional minute. add the lemon juice and white wine and reduce for about 1 minute. add the salt, pepper and parsley. toss well, serve immediately. this is great over angel hair pasta!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drop unpeeled garlic cloves in pan of boiling water. cook for about 5 minutes, or until softened. remove garlic, slip off skins, and soak in maple syrup for about 30 minutes. meanwhile, cream butter, sugars, eggs, and vanilla with electric mixer until light and fluffy. add flour, baking soda, and salt, mixing well. drain garlic and chop it finely. add garlic, white chocolate chips, and pecans to dough, and mix well. preheat oven to 350 degrees f. drop dough by tablespoons onto ungreased baking sheet, leaving 2 inches between cookies. bake for 10 minutes or until lightly browned. cool on wire rack.","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes until just tender. in a medium mixing bowl, add sour cream, salad dressing, mustard, and spices. blend well. slowly add vinegar while constantly stirring. dump potatoes into a strainer and allow to cool for a few moments. when cooled, add potatoes to bowl with dressing. stir well with wooden spoon. avoid mashing the potatoes.","target":"place potatoes in a large saucepan and cover with water. bring to a boil. reduce heat and cover and simmer for 8 to 10 minutes or until tender. drain and set aside. in a large skillet, melt butter and stir in the flour, salt, dill, and pepper until blended. gradually add milk. bring to a boil and cook and stir for 2 minutes or until thickened and bubbly. remove from the heat. stir in mayonnaise and onion. add potatoes and toss gently to coat. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes until just tender. in a medium mixing bowl, add sour cream, salad dressing, mustard, and spices. blend well. slowly add vinegar while constantly stirring. dump potatoes into a strainer and allow to cool for a few moments. when cooled, add potatoes to bowl with dressing. stir well with wooden spoon. avoid mashing the potatoes.","target":"put potatoes in a large bowl and sprinkle with oil and vinegar. toss lightly to coat. mix mayonnaise, yogurt, mustard, salt and pepper in a separate bowl. stir in onion an dill. pour the mayonnaise mix over the potatoes and toss to coat well. chill in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"saute the onion in 2 tablespoons olive oil until brown and then add the tomatoes, garlic, rosemary and salt and pepper. simmer until all the liquid has evaporated and a thick sauce remains. pour the lemon juice over the mushrooms and leave for 10 minutes. saute the mushrooms in the remaining olive oil. add the mushrooms to the sauce and simmer for a further 10 minutes. bring to room temperature before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"in a non-aluminum saucepan, combine vinegar with 1 1\/2 cups water and heat to boiling. add cleaned mushrooms (clean with damp cloth, not water so they don't absorb the water);. boil 2 minutes. drain and reserve 1\/2 cup reserved cooking liquid. cool mushrooms for 1 hour. mix the 1\/2 cup reserved liquid with the italian dressing and seasoning; pour over cooled mushrooms. add salt and pepper to taste. i prefer them warm but they are also delicious cooled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"wash vegetables and prepare as directed. combine water, vinegar, oil and all herbs and seasonings. whisk to combine well and pour over vegetables. cover and refrigerate overnight. before serving, drain most of marinade. if serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce. if serving as an appetizer, serve with party toothpicks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"slice pork belly lengthwise about 3\/4 in wide. combine garlic, sprite or 7-up, vinegar, sugar and pepper in a bowl. pour over pork belly. cover and marinate 3 to 4 hours in fridge. when ready to cook, drain pork. heat grill to medium and grill pork until thoroughly cooked, about 15 to 20 mins on the first side and 10 mins on the 2nd side. to make the vinegar-soy dip, combine the dip ingredients and mix well. serve the grilled pork withe the dip and cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"combine all ingredients except tofu in blender. slice tofun into 3\/4 inch slice, place in a containeer and cover with marinade. refrigerate at least one hour or up to 4 hours. grill on barbecue or grill pan on high heat for 3 to 4 minutes on each side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes. add mushrooms and cook 5 minutes more. allow mushrooms to cool in liquid. (best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning). discard marinade. grill skewers 3-4 minutes per side over medium heat, turning once. serve with warm pita bread, feta cheese and kalamata olives, if you desire.","target":"clean the mushrooms and place in large bowl, plastic container or ziplock bag. mix lemon juice, olive oil and pepper and pour over mushrooms. let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile. heat pan at medium heat and cook the mushrooms in their marinade. keep stiring\/turning until cooked through but not mushy; approx 15-20 min."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan mix margarine, sugar and syrup. bring to a boil and boil 5 minutes; stirring constantly. add soda and vanilla; mixture will foam up at this point. pour over popped popcorn and mix well. spread out on a cookie sheet and bake at 250 degrees for 1 hour. stir every 15 minutes.","target":"preheat oven to 250°. coat a large jelly roll pan with cooking spray. combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. cook 5 minutes, stirring once. remove from heat; stir in vanilla, baking soda, and salt. place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat. spread popcorn mixture into prepared pan. bake at 250° for 1 hour, stirring every 15 minutes. remove from oven; stir to break up any large clumps. cool 15 minutes. serve warm or at room temperature. note: store in an airtight container for up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 6 dry ingredients, set aside. in lg bowl, beat eggs. add pumpkin and oil; stir in cereal until just moist. add dry ingredient mix; stir just until well combined. fold in nuts and raisins. pour into a greased 10in tube pan. bake at 350* for 60-65 minutes, until cake tests done. cool in pan 10 minutes, remove and place on wire rack to cool. dust with powdered sugar.","target":"using a food processor, purée the onion and garlic into a paste. heat the oil in a large saucepan over medium-high heat. stir in the onion-garlic paste and ginger. cook until most of the moisture evaporates,. stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute. mix in tomato paste and cook for another 2-3 minutes. add the broth, cover loosely and keep to a low simmer. cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes. stir in chickpeas, cook until heated through, 2-3 minutes. garnish each bowl with raisins, almonnds and cilantro and serve with basmati rice - simply delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in a saucepan. saute onion until tender. blend in flour. gradually stir in broth. cook, stirring constantly until mix boils. allow to boil 1 minute. stir in cooked wild rice, salt, ham, carrot and almonds. simmer for 5 minutes. blend in half and half (milk can work too) and sherry (optional). heat to serving temperature. sprinkle parsley on top and serve.","target":"sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes. stir in the wild rice and pepper; continue to heat for another 10 minutes. stir in the cream and heat through; do not boil. garnish with chives or parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"dice bacon and fry until crisp; drain; reserve 3 tbs. bacon fat. add onion and pepper to bacon drippings and saute until tender, about 5 minutes add remaining ingredients; pour into 2 quart casserole dish. bake uncovered about 45 minutes at 350 deg f, or until hot and bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"add the ground beef, sausage, onion, and garlic to a big skillet; cook until meat is browned; drain well. put meat mixture into a 5-6 quart slow-cooker. add undrained pork and beans, drained kidney beans and butter beans, barbecue sauce, bacon, sugar, water, lime juice, mustard, chili powder, and pepper; stir to combine. cover; cook on low for 5-6 hours; season with salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"cook bacon, onion and green pepper until vegetables are tender, drain. add beans and barbecue sauce; mix well. spoon into 2-quart casserole; cover. bake at 350, 30 to 35 minutes or until thoroughly heated. garnish with additional crisply cooked bacon slices, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"preheat oven to 400 degrees. chop 3 slices bacon. in ovenproof pot over medium-high heat, cook chopped bacon, onion and garlic, stirring occasionally, until softened, 3 minutes. remove from heat. stir in beans, preserves, vinegar and mustard. cut remaining bacon slices in half; arrange over baked beans. bake 1 hour or until bacon is crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"brown meats and drain. dice and saute the onion and pepper. combine the meats and vegetables in a large roasting pan (the size you'd serve thanksgiving turkey in). add the bottle of bbq sauce and garlic. combine all. cook at 375 degrees for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes. drain fat; save 2 tbsp. fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes. remove from heat. stir in beans, sugar, molasses, bbq sauce, ketchup, worcestershire sauce, mustard, and vinegar. season to taste with salt and pepper. place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened. alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.","target":"preheat oven to 375 degrees. spray a 2-quart casserole or 9-inch baking dish with cooking spray. combine all ingredients except sour cream and cilantro. spoon into casserole; cover. bake for 30 minutes or until hot. top with sour cream and cilantro before serving, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.","target":"cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.","target":"heat dressing in large saucepan on medium heat. add chicken; cook 3 minutes, stirring once. add tomatoes, broth, zucchini, macaroni and basil. bring to boil on high heat. reduce heat to medium; simmer 8 minutes or until macaroni is tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.","target":"rinse chicken and pat dry. place in a baking dish coated with non-stick spray. spread 2t ricotta over each breast half. sprinkle each breast half with romano and mozzarella. spoon spinach evenly on to each breast half. cover with foil and bake at 350 for 25 minutes. heat marinara in a small saucepan. spoon 2t of sauce onto each plate and place chicken on the sauce. top with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.","target":"cook the chicken in broth or water in a frying pan until done. shred and set aside. in a large mixing bowl, add cream of chicken, cream of mushroom, rotel tomatoes, and can of milk. wisk until fairly smooth. crumble dorritos while still in the bag. in a buttered casserole dish, place a layer of the soup mix (don't use all of it). next add a layer of the crumbled dorritos. then add a layer of the chicken. repeat layers until all gone. cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes. remove from oven and remove the foil. sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. let stand 2-3 minutes and then enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.","target":"combine the paprika, salt, pepper and cayenne; sprinkle over chicken. place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. in a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables. cover and cook on low for 5-6 hours or until chicken is tender. stir in parsley. serve with pasta; sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"mix together milk, soup, marjoram, red pepper flakes and pepper. set aside. use a 2 quart casserole and layer half of each of the ham, onions, potatoes, and sauce. repeat. bake at 350 for 1 hour until potatoes are nearly done. in a small bowl mix breadcrumbs, margarine, and parsley. sprinkle on casserole and bake an additional 15 minutes. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"set the potatoes aside. place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning. whisk in the water and soup; stir in the chicken, carrots, celery, onion and potatoes. transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. top with half of the cooked cubed ham. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"combine cream cheese, broth and milk in saucepan and heat to a boil, stirring constantly. remove from heat when cream cheese is melted. reserve 1\/4 of bacon. in a large size baking or casserole dish, layer half each of potato's, onions, ham, bacon, and 3\/4 cup cheddar, repeat and top with the sauce, cover with oven safe lid, or foil. bake at 350 degrees for 1-1\/2 -2 hours or until potato's are fork tender. remove cover, top with remaining cheddar cheese and remaining bacon and bake an additional 10-15 minutes until cheese is melted and browned to perfection."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry bacon until crisp and drain well on paper towels. discard all but 1t bacon grease; saute onions in bacon grease and drain well slice potatoes thinly. butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes. mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes. cover with foil; bake at 350 degrees for 1 to 1 1\/2 hours; uncover for the last 20 minutes.","target":"lightly coat the inside of a 4 1\/2 or 5-quart slow cooker with cooking spray. in a bowl, combine cheese, soup, sour cream, and broth; set aside. in the prepared cooker, layer half of the potatoes and half of the onion. top with half of the soup mixture, spreading evenly. repeat layers. cover and cook on low for 6-8 hours or on high for 3-4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to prepare cake:blend together eggs, sugar and oil on medium. sift together flour and next 4 ingedients and add to sugar mixture. blend well for 3 minutes on medium. blend in pumpkin. bake in 13 x 9 x 2 pan for 35 minutes at 325. cool and frost. to prepare frosting: cream butter. blend in cream cheese. slowly add powdered sugar, blending well after each addition. blend in vanilla. stir in pecans.","target":"preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla. mix until smooth. stir in carrots, coconut, pecans and pineapple. pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean. to make the frosting: cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy. once the cake is cool, frost the top and serve. refrigerate the leftover cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak the rice for 1 hour, wash and drain. heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes. add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients. boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave. transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf. serve hot as an accompaniment to savoury meat or fish dishes and vegetables.","target":"melt butter in skillet and cook onions and celery until translucent. into buttered casserole dish put alternate layers of rice, onion\/celery mixture, and mushrooms. add salt and a little pepper. pour the two cans of broth over the mix and place covered in oven at 350°f for 45 minutes or until liquid is absorbed. if rice seems dry, add a little water."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put ribs in large, shallow, roasting pan. bake, uncovered, at 350* for 1-1\/2 hours. while ribs are cooking, mix sugars and cornstarch in med saucepan. stir in ketchup, vinegar and water, bring to a boil. cook and stir until thickened and clear. when ribs are done, remove and discard fat. place back in pan, pour 1-1\/2 cups sauce over ribs. bake 30 minutes longer. cut into serving size pieces; brush with sauce.","target":"in a large nonstick skillet, cook broccoli, pepper, and onion in hot oil over medium high heat for 4 minutes or until tender crisp. transfer from skillet to a medium bowl. add pork to skillet and stir fry for 2-3 minutes or until done. return the vegetables to skillet and add sauce. stir to coat and heat through. serve over rice garnished with orange sliced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large saucepan. add onion, garlic and basil. cook gently until tender, about 2-3 minutes. add plum tomatoes, paste, salt, pepper, dry mustard, hot pepper sauce and sugar. simmer for 5-10 minutes. add frozen ravioli and cook another 10 minutes. mix with cheeses and put into casserole. bake at 350 for 20 minutes or until hot and bubbly.","target":"brown meat with onion. drain. combine meat (or vegan crumbles or pre-cooked rice), tomatoes, beans, corn, and chili. if you want it spicier, add jalapeño slices (i use 2-3, mashed in a garlic press). spread into 9 x 13 baking dish or casserole. top with cheese, if desired, and then corn bread batter. bake according to corn bread directions. to use leftover or fresh ingredients, substitute 2 cups for each can, and 2-3 medium tomatoes. i prefer to use unsweetened cornbread. 1 envelope of mix is usually the right size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large saucepan. add onion, garlic and basil. cook gently until tender, about 2-3 minutes. add plum tomatoes, paste, salt, pepper, dry mustard, hot pepper sauce and sugar. simmer for 5-10 minutes. add frozen ravioli and cook another 10 minutes. mix with cheeses and put into casserole. bake at 350 for 20 minutes or until hot and bubbly.","target":"sauté onions, mushroom and peppers together in olive oil until onions are transparent, and peppers are tender-crisp. add cream of mushroom soup and 1\/4 cup water, stir. cook 1 bunch broccoli. drain, and add soup mixture. put in casserole dish. grate mozzarella cheese on top. mix stove top stuffing and put on top,. bake in 350f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large saucepan. add onion, garlic and basil. cook gently until tender, about 2-3 minutes. add plum tomatoes, paste, salt, pepper, dry mustard, hot pepper sauce and sugar. simmer for 5-10 minutes. add frozen ravioli and cook another 10 minutes. mix with cheeses and put into casserole. bake at 350 for 20 minutes or until hot and bubbly.","target":"preheat oven to 375 degrees. heat a large skillet over medium heat. add olive oil, minced garlic, diced onion and saute for 3 minutes. add to skillet mushrooms, spinach, broccoli and wine. salt, pepper, and garlic powder to taste. saute for 5 minutes. for the sauce: in a large pot melt butter. mix butter and flour to make a rue. mix in broths, milk, parmesan, and nutmeg. bring to a boil. add in tomatoes and season to taste. thicken if needed with a water and cornstarch mixture. boil ravioli till tender and drain. layer in a casserole dish as follows: sauce, ravioli, italian blend cheese, veggie mix, italian blend cheese, and sauce. cook at 357 degrees for 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: - saute garlic in olive oil for 1 minute. - break apart tofu and saute for about 10 minutes, stirring often. the tofu should brown on at least one side. add water if tofu gets too dry. - add spice blind and mix to incorporate. - add nutritional yeast and black pepper to taste. cook for about 5 more minutes.","target":"preheat a little olive oil in a large saucepan. add tofu, soy sauce, turmeric, pepper and oregano. saute on medium high heat for 10 or 12 minutes or until moisture has evaporated. add the remaining ingredients, cover and cook for 2 to 4 more minutes until spinach is tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice squash, chop onion and bell pepper. steam together in sauce pan until tender. drain thoroughly. beat eggs in a large bowl and add cooked squash, onion, bell pepper, mayonnaise, and cheese. pour into a greased casserole dish and top with buttered cracker crumbs. bake at 350 degrees for 30 minutes. sometimes i mix half parmesan and half cheddar cheese.","target":"saute onions and bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. add bread cubes and seasonings. put in 2 quart casserole,sprinkle top with parmesan cheese. bake at 350 for 30 to 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in saucepan, bring water, squash, onion, and salt to boil. cover and simmer until squash is tender (20 min.). drain and mash. mix in pepper, 1 tbs. butter, flour, eggs and milk. set aside 3 tbs. cheese, and put rest in squash. pour into buttered dish. bake at 350° for about 30 minutes. mix 2 tbs. butter with bread crumbs. sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.","target":"saute onions and bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. add bread cubes and seasonings. put in 2 quart casserole,sprinkle top with parmesan cheese. bake at 350 for 30 to 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook squash according to package directions. drain well. saute onions in butter, mix with squash and put in a large casserole dish. mix together eggs, milk, most of cheese (save some to sprinkle on top) and crackers. add enough crackers so that mixture in more soupy than drippy. add egg and cracker mix to squash and gently stir together. sprinkle cheese on top. bake 370 f 1 1\/2 hours or until golden brown and knife comes out clean.","target":"saute onions and bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. add bread cubes and seasonings. put in 2 quart casserole,sprinkle top with parmesan cheese. bake at 350 for 30 to 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed. stir tomato and shredded cheese into hot cooked rice.","target":"heat oil and brown orzo. add rice and stir, coating rice with oil so grains will be fluffy when cooked. add chicken broth, salt and pepper. broth should taste a little salty. cover and cook slowly for 20 minutes or until all broth is absorbed. add currants and nuts if desired. add butter and stir."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed. stir tomato and shredded cheese into hot cooked rice.","target":"*if you care for your rice dish a bit moister, add 1\/4 cup more liquid at start. in a large saucepan melt butter on low fire. add onion and bell pepper and saute until limp. add to pan along with the garlic, parsley, rice, salt, pepper and bay leaf, the liquid. cook on high until just boiling; stir. carefully pour into a large baking dish. bake at 350 degrees uncovered for about 20 minutes until done. stir once while in oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed. stir tomato and shredded cheese into hot cooked rice.","target":"in a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes). add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened). remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat. add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low. season with salt, black pepper and cayenne. add in cilantro (if using). cook for about 20-22 minutes or until the rice is cooked. drizzle red enchilada sauce over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed. stir tomato and shredded cheese into hot cooked rice.","target":"in a saucepan, combine rice, mixed vegetables, salt and water. bring to a boil on high heat, then reduce heat, cover and let simmer for 10 minutes. while rice is cooking, heat 2 t butter and 1\/2 c sliced almonds in a sauté pan. turn frequently until almonds start to brown. add almonds to rice mixture. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large saucepan, heat oil over medium high heat. add onion and garlic; cook for 3 minutes, stirring occasionally. stir in broth, rice, chili powder, jalapeno peppers, and cumin. cover, and bring to a boil over high heat. reduce heat, and simmer for 4 minutes. stir in bell pepper. cover. simmer for 5 minutes, or until liquid is absorbed. stir tomato and shredded cheese into hot cooked rice.","target":"melt butter in sauce pan with tight fitting lid. add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes. add rice; stir. add broth, zest and salt. bring to a boil and simmer covered, about 20 minutes. remove garlic and fluff rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degreed f. in a large bowl, stir together the oat flakes, flour, salt, baking soda, cinnamon, nutmeg, ginger, cumin, cardamom, pepper, and cayenne. add the mashed banana, sweetener, oil, sour milk, raisins, and chocolate chips to the oat mixture and mix together gently until just mixed. scoop spoon-sized portions onto a lightly oiled cookie sheet and bake for 8-10 minutes.","target":"preheat oven to 350°f grease cookie sheets with cooking spray. beat sugar and butter together until blended. add applesauce and egg; beat well. combine flour, oats, soda, cinnamon and salt in small bowl. add flour mixture to sugar\/butter mixture; beat until blended. stir in raisins and vanilla. using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets. flatten slightly. bake at 350°f for 10-15 minutes. remove from pan; cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven to 350 and grease 13x9 pan. mix 1\/2 cup flour with baking powder and salt. set aside. melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour\/baking powder mixture (except the chocolate chips) until just mixed. do not beat, just stir slowly until combined, scraping down sided as needed. if you are using the mini chocolate chips, stir them into the dough by hand. spread into greased 13x9 pan. sprinkle with chocolate chips and press them gently into the dough. bake at 350 for 20 minutes, until edges turn brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. in a small bowl, stir together the sweetener, margarine, oil, water, and vanilla. in a large bowl, mix together the flour, baking soda, and salt. add the margarine mixture and the chocolate chips and mix together well. scoop spoon-sized portions onto an unoiled cookie sheet and bake for 8-10 minutes or until the edges are browned. let cool before removing from cookie sheet.","target":"with an electric mixer, cream margarine for 1 minute. add egg and vanilla and beat on high for 1 minute. add splenda and beat until blended. combine flour, baking soda, salt; beat into mixture until smooth. stir in chips. drop from small spoon onto ungreased baking sheet. flatten slightly with the back of the spoon. bake at 375f for 8-10 minutes or until browned on bottom. cool on rack, store in air-tight containers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180- 200 degrees c. brown sausages in frying pan. while sausages are on, heat the remaining chopped ingredients in a casserole dish (except worcester sauce, tabasco and herbs) when sausages are browned, cut them into chuncks and add to the casserole dish. put into a preheated oven for up to 2 hours.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the sausage and partially cook to eliminate fat, drain. cut the potato in half and boil, drain, and slice. slice onion thinly and dry fry to soften and eliminate the \"bite\" that often accompanies fresh onion. place sausage rounds in a baking dish. place a layer of sliced potatoes over the sausage. add the onion rings over the potatoes. continue to layer. pour undiluted soup or tomato sauce over this mixture. cover and bake at 350°f for twenty minutes, remove cover and let brown.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice onions and place in a greased baking dish. dust with salt and pepper. core apples and slice into rings, and lay on top of the onions. sprinkle with brown sugar. slice tomatoes and lay on top of the onions. dust with salt and pepper and mixed herbs. prick sausages and lay on top. bake 350 for 20 minutes, turning the sausages halfway through cooking. drain fat and serve hot with mashed potatoes.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place sweet potatoes and 1\/3 c water in a large microwave safe bowl. cover with plastic wrap; microwave at high 15 min or until tender. carefully uncover, drain and keep warm. heat oil in a large nonstick skillet over med-high heat. remove casings from sausage. add onion to pan; saute 6 minutes or until tender. add sausage; cook 4 minutes or until sausage is done, stirring to crumble. stir in sweet potatoes, salt, syrup, 1 t water, red pepper and nutmeg. cook until liquid is absorbed and sweet potatoes begin to brown, about 5 minutes.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice lemon and place in large roasting tray. add sprigs of rosemary, bay leaves and thyme on top. chop carrotts, parsnips and sweet potatoe into large 2inch pieces and place in tray. add the stock so it just covers the vegetables. add salt and pepper with a sprinkle of olive oil, cover with aluminium foil and place in hot oven for 1hr. meanwhile grill sausages, leave to cool on side. once the vegetables have softened take tray out of oven and add the sausages and place tray back in the oven, if you're happy with the result switch the oven off and leave foil on tray as the steam will continue to cook it slowly.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry the sausages until brownd and cut them into 1 inch peices. cut the red or green pepper into 1 quarter inch peices. peel carrots and cut into 1 half inch chunks. dice the onion. destring the celery by running a peeler along the back of the stalk and cut into 1 half inch peices. put all ingredients into your slow cooker and cook on a low heat for 5 hours. serve with pasta or rice.","target":"preheat oven to 375 degrees f. lightly brown sausage links in skillet. drain on a paper towel to remove extra grease. slice potatoes and apples and place in a greased casserole dish. (if you use the pineapple chunks, you can add them here, if you wish.) in a small bowl, blend the flour, salt, brown sugar, pineapple juice (or syrup from pineapple chunks), and water; pour this mixture over the potatoes and apples. place the sausages on top. bake 45 minutes or until the apples are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a blender or food processor, blend together the oil, onion, garlic, tomato paste, tomatoes, salt, basil, oregano, and pepper until you reach the desired consistancy. set aside. in a medium bowl, pour the boiling water over the textures vegetable protein and set aside for 10-15 minutes. in a medium saucepan, saute the onions in oil on medium-high heat until translucent. lower heat to medium and add the peppers, tomatoes, picles, braggs, chili powder, cayenne, allspice, salt, and tomato sauce. simmer for 5 minutes. add textured vegetable protein to saucepan and stir together. simmer on medium-low heat for another 20-30 minutes and serve over toast or on a bun.","target":"heat oil in a large fry pan over medium heat. add garlic and stir. add celery and onions. cook until translucent and tender. add mushrooms and cook over medium high heat until tender. reduce heat to a simmer. add tomatoes, ketchup and vinegar and heat through. serve over toasted deli rolls. top with cheese and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring a medium sauce pan of salted water to a boil. add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes. rinse rice under cold water, drain well. transfer to a medium bowl and set aside. preheat oven to 350°f. lightly coat a small baking dish with 1 tsp oil. cut a 1\/2 inch slice off top of each tomato, reserve. scoop seeds, pulp, and juice from each tomato into a small bowl. place hollowed tomatoes in the prepared dish. add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil. stir in parmesan and salt and pepper to taste. spoon rice mixture into hollowed tomatoes and replace tops. bake for 20 minutes, or until rice is heated through.","target":"put rice and lentils in boiling and cover. cook for 10 minutes. meanwhile, melt the butter and slowly fry the onion until golden brown. while that is frying, slice the tops off the tomatoes and reserve. scoop out the middles and chop. add rice and lentils to the onion and mix well. stir through the mint and season to taste. fill the tomatoes and replace the tops. stand in a baking dish. mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes. bake in hot oven for 10- 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to moderate. butter baking dish. in a medium bowl, combine potatoes, butter, eggs, onion, salt and paprika; mix well. place potato mixture into prepared baking dish and pour milk over top. bake in preheated oven for 40 minutes. sprinkle top with cheese, return to oven and bake until cheese melts.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to moderate. butter baking dish. in a medium bowl, combine potatoes, butter, eggs, onion, salt and paprika; mix well. place potato mixture into prepared baking dish and pour milk over top. bake in preheated oven for 40 minutes. sprinkle top with cheese, return to oven and bake until cheese melts.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: while macaroni is cooking according to package directions, i cut the tomatoes in smaller pieces. drain macaroni and put back into pot cooked in, add butter and lawrey's seasoning salt (no substitutions). stir to coat. add tomatoes along with the juice. you could also add crisp bacon pieces when served.","target":"cook macaroni according to directions, drain and set aside. while macaroni is cooking, saute the onion and garlic in oil, then add ground meat and cook until done. combine macaroni with the mushroom soup, mixing well. add meat mixture and herbs, and then chopped tomatoes. mix well. i usually heat the macaroni and tomatoes until just warm, as i find it cools a bit while i get everything finished and mixed together, but that is up to you. i should also add that i tend to enjoy a fair bit of herbs\/spices in my food, so when you first try this, you may want to use the smaller amount."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. in a large bowl, sift together the flours, baking powder, baking soda, salt, and sweetener. in a separate smaller bowl, whisk together the egg replacer with the milk and vinegar and add to the flour mixture. mix together carefully until just mixed. place in lightly oiled loaf pan or shape into and oval loaf and place on a lightly oiled cookie sheet. dust top of loaf with oatmeal flakes and bake for 35-45 minutes. test with a knife to see if done.","target":"preheat oven to 350. combine first 4 ingredients in a large bowl; beat well. combine banana, oats, and milk; add to sugar mixture, beating well. lightly spoon flour into dry measuring cups; level with a knife. combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. add to sugar mixture; beat just until moist. spoon batter into a 9 x 5 loaf pan coated with cooking spray. bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. cool 10 minutes in pan on a wire rack; remove from pan. cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"heat canola oil in a large nonstick skillet over medium-high heat. add eggs; stir-fry for 1 minute or until done. remove from pan. add yellow onion to pan; saute 2 minutes or until translucent. stir in chinese-style roast pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat. add rice and soy sauce; stir-fry 2 minutes. return eggs to pan; cook 1 minute. stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute. sprinkle with green onions, and drizzle with sesame oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"coat a large nonstick skillet with cooking spray, set over medium high heat. add egg whites and cook, until scrambled, stirring frequently, about 3-5 minute. remove from pan, set aside. offheat, recoat skillet with cooking spray and place back over medium high heat. add scallions and garlic, saute 2 minutes. add chicken and carrots, saute until chicken is golden brown and cooked through, about 5 minutes. stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce. cook until heated through, stirring once or twice, about 1 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat pan with a little oil. beat eggs and cook 2-3 ommelettes from mixture. roll these up and cut into thin slices, set aside. add a little more oil to pan and stir fry meat of choice til just cooked. add rice and salt, stir frying for about 5 minutes or until hot. add grated carrot and stir through. add soya sauce to taste. lastly garnish with spring onions and sliced egg. eat and enjoy.","target":"in a medium sauce pan, sautee onion and garlic in butter and olive oil until soft. stir in rice, tomatoes, chicken broth, salt, and pepper. heat to boiling and cover. reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed. fluff up rice with a fork spoon into a serving bowl. garnish with several green chili peppers, chopped green onions, etc."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"cut the chicken breast into strips. mix onions, peppers, olive oil, lime juice, garlic and salsa. add chicken and marinate 2-12 hours. broil or pan fry all together until chicken is done. divide among tortillas. top with extra salsa, shredded cheese, lettuce -- however you like. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: debone the chicken breasts and cut into 3 x 1\/4\" strips. leave aside. in a bowl, combine together the lime juice, tomato sauce, salt, cumin, pepper and chilli powder to make sauce. keep aside. heat 2 tbsp oil in a large frying pan. add the chicken, onion and garlic. stir fry for about 6 minutes. drain. stir in sauce and cook for 3 minutes more. heat tortillas as directed on the packet. put some of the chicken in the center of each and fold the edges towards the center. serve with salsa, avacado slices, and sour cream. for the salsa, in a bowl, combine together all the salsa ingredients cover and refrigerate for 3 hours to blend flavours. remove, stir well and then serve.","target":"1. marinate chicken in juice, garlic and seasonings, for 15 minutes. 2. cook chicken in oil in large frying pan until chicken loses pink color and is tender. 3. while the chicken is cooking, cook the onion and peppers in oil in a 4 quart pot for about 3 minutes. 4. place the chicken in the pot with the onion and peppers. mix. 5. cook 1 minute longer. 6. cover up each tortilla with a paper towel and warm it up in the microwave oven for 15 seconds. 7. spoon mixture onto tortillas and top with desired toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"preheat oven to 350 degrees. spray cookie sheet with cooking spray; cut each slice of bread into 4 strips. combine egg and milk; beat well. dip bread strips in egg mixture. place on cookie sheet. bake for 12 minutes until brown. sprinkle with powdered sugar or cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"mix the egg whites, milk, vanilla, and cinnamon in a large bowl. pour the mixture onto a plate (but one with sides so the mixture doesn't slosh). dip the bread in, allowing the mixture to soak in both sides. do this with each slice of bread. heat an electric skillet to 375 degrees fahrenheit. spray it with cooking spray if needed. when it is hot, put the toast on and let it cook until one side is brown. when it is, flip the toast over. do this with all the toasts. when the toasts are the right color, turn the heat off and serve the toast with light syrup, fresh fruit, or a sprinkle of powdered sugar. yummy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"in shallow bowl, combine egg whites, milk, orange juice, vanilla, nutmeg, and cinnamon. beat until frothy. dip bread in egg mixture, coat both sides. coat large non-stick skillet w\/ cooking spray and heat. cook bread over medium heat 2-3 minutes then turn. cook 2-3 minutes more until golden brown on both sides. cut bread diagonally and serve with honey, molasses, or syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"combine eggs, milk, orange puree, maple syrup or honey, cinnamon, and vanilla in a large shallow dish. dip bread until soaked on both sides. cook in skillet over medium heat. use a small amount of oil (or butter) to keep the toast from sticking. allow the first side to brown, then flip to brown the second side of the bread. dust with powdered sugar or top with your favorite syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"cut a piece of tin foil large enough to accommodate the bread and spray with pam. in a bowl, soak bread in the well beaten egg, turning the bread at least once. place bread on tin foil and broil. you can flip it over, careful not to burn yourself, but it is not necessary. watch closely, so it doesn't burn. it is done when it is moderately browned, 2-4 minutes. sprinkle top with cinnamon and\/or mixture of cinnamon and artificial sweetener (one envelope is more than enough). suggestion: you can place multiple slices on a larger piece of foil that you have placed on a cookie sheet or broiler pan, for ease of removing. but each slice is one serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"beat together egg whites, milk, cinnamon sugar, and vanilla. dip both sides of the bread in the egg white mixture. fry the bread over medium heat on both sides until brown (use a non-stick pan or grease it beforehand). cut each slice diagonally, and place on the plate with desired garnishes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"in blender mix: banana, rice milk, cinnamon, nutmeg and syrup. pour into small flat container to dredge bread. coat bread on both sides and cook on griddle that has been oiled lightly. served warm with your favorite nut toppings and a little more maple syrup."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the dry ingredients in a medium mixting bowl and whisk until well blended. pout the milk into the flour and whisk vigorously until well blended. let the batter sit for 10 minutes. oil a skillet or griddle and heat it over medium-high. mix the batter again. dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated. cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned.","target":"cut crusts from slices of white bread, and flatten bread with rolling pin. spread desired filling on 1 side of each slice of bread. you could combine cream cheese with fruit, or peanut butter and banana. whatever flavor combination you would love! tightly roll up the slice of bread. continue for remaining slices. in shallow dish, beat eggs and milk with whisk. in another dish, mix sugar and cinnamon. in 10-inch skillet, melt butter over medium heat to coat inside of skillet. dip each roll into egg mixture, and place in skillet. cook in batches of 3 or 4, turning until roll is browned. dip into cinnamon sugar, and roll until completely covered. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl, combine flour, baking powder, salt, cayenne and sugar, mix well. in a separate mixing bowl, egg, melted butter, applesauce and milk together. stir the corn into the wet mixture. pour the wet mixture into the dry and stir until well blended. heat oil in a deep fryer to 365 degrees f (185 degrees c). drop spoonfuls of the batter into the hot oil and fry until golden, turning over as required for even cooking. remove and drain on paper towel.","target":"combine corn, eggs, milk, butter, salt and pepper to taste, if using. add flour gradually, just enough to hold mixture together. amount of flour depends on size of eggs (and weather according to my grandma!). heat 1\/2 inch of oil in frying pan. form patties whatever size you'd like, i do small ones so my kids can hold them. fry in hot oil until golden brown. serve as side dish or if you left out the salt and pepper serve with syrup on the side. you can also dust with powdered sugar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir cream cheese with electric mixer till very soft. blend in 1\/2 cup milk. add remaining milk and pudding mix. beat slowly till well mixed, about 1 minute. pour into graham cracker crust and sprinkle with nuts or graham cracker crumbs. chill about 1 hour. serve.","target":"spray 9-inch pie plate with cooking spray. sprinkle with 1\/2 of the graham cracker crumbs; set aside. dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes. pour into blender container. add cheeses; cover. blend on medium speed until smooth, scraping down sides occasionally. pour into large bowl. gently stir in whipped topping. spread in prepared pie plate. sprinkle remaining crumbs around outside edge, leaving center plain. refrigerate 4 hours or until firm. just before serving, gently spread pie filling onto center of cheesecake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir cream cheese with electric mixer till very soft. blend in 1\/2 cup milk. add remaining milk and pudding mix. beat slowly till well mixed, about 1 minute. pour into graham cracker crust and sprinkle with nuts or graham cracker crumbs. chill about 1 hour. serve.","target":"sprinkle graham cracker crumbs on the bottom and up the sides of a 9-inch springform pan well coated with nonstick cookie spray. in a mixing bowl, beat the cream cheeses, sugar, and salt until blended. add the egg whites and beat on low just until combined, about 2 minutes. stir in the lemon juice, vanilla, and lemon peel. pour into prepared pan and bake at 325°f for 70-80 minutes or until center is almost set. turn oven off; leave cheesecake in oven with door ajar for 30 minutes. remove from oven and carefully run a knife around the edge of pan to loosen. cool one hour longer. refrigerate several hours or overnight. remove sides of pan and top with fruit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350. cook macaroni in boiling water according to directions. drain. pour into a 3 quart casserole. in a saucepan, melt butter and stir in flour. gradually stir in milk and sour cream. add salt and pepper. cook over low heat, stirring constantly,until bubbly and thicken. reserve 1 cup of cheese for the top of casserole. toss macaroni with remaining cheese. pour sauce over macaroni and mix. sprinkle remaining cheese.","target":"in medium saucepan, combine first 4 ingredients; stir in milk. add margarine; stirring constantly. bring to a boil over medium-high heat and boil 1 minute. remove from heat. stir in 1 cup shredded sharp cheese and 1\/2 cup velveeta. add elbows. pour into greased 2-quart casserole. sprinkle with rest of cheddar, grated parmesan and bread crumbs. bake uncovered in 375 degree oven for 25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1\/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.","target":"in a saucepan put the stock and bring it to a boil. add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes. add the broccoli and cook for a further 2-3 minutes till the broccoli is tender. add in salt and black pepper to your taste. serve hot with thick crusty bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1\/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.","target":"place potatoes, onions celery carrots, and leek in a saucepan. add salt and enough water just to cover. cut butter in pieces and add to pot. bring to a boil, cover and simmer 1\/2 hour until vegetables are soft. take off heat and add shredded lettuce. stir until lettuce is wilted. using stick blender, blend until smooth. return to heat and dilute with half and half. warm and serve with additional salt and pepper if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each tortilla into 6 pieces. saute onion in oil. add chilies, soup and half of the grated cheeses. cook slowly until cheese melts. line a buttered 1 1\/2 quart casserole with half the tortilla pieces. cover with half the chicken, then half the cheese sauce. repeat layers. top with the remaining grated cheeses. bake at 325 for 50-60 minutes. let stand for 10 minutes before serving.","target":"in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut each tortilla into 6 pieces. saute onion in oil. add chilies, soup and half of the grated cheeses. cook slowly until cheese melts. line a buttered 1 1\/2 quart casserole with half the tortilla pieces. cover with half the chicken, then half the cheese sauce. repeat layers. top with the remaining grated cheeses. bake at 325 for 50-60 minutes. let stand for 10 minutes before serving.","target":"heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil beets in enough fresh water to cover, until tender. allow beets to cool enough to handle, then remove skins (they should slip right off). if beets are small, leave whole, otherwise quarter or half as desired. place beets in clean pint jars. boil brine ingredients and pour over beets in pint jars to within 1\/2 inch of rim. wipe rims to remove any spills. add lids and rings. process 10 minutes in a hot water canner. if any jars do not seal when checked after 24 hours, put in refrigerator and use. you may also re-process these.","target":"drain beet juice into a small saucepan. have a bowl with a seal ready and put beets in the bowl. add sugar, vinegar, and cinnamon sticks to the juice in the pan and bring to a boil stirring constantly. when sugar is dissolved, pour over beets and cool. cover and refrigerate for at least 8 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook beets and peel. chop in bite size pieces. put cinnamon, allspice and cut up lemon in a cheesecloth and tie it. put in brine and boil for 15 minutes. put beets in hot sterilized jars and fill each jar with brine to 1\/2 to the top. wipe the neck of each jars and put a hot lid on each. water bath for 15 minutes. one batch of brine makes about 10 pints.","target":"drain beet juice into a small saucepan. have a bowl with a seal ready and put beets in the bowl. add sugar, vinegar, and cinnamon sticks to the juice in the pan and bring to a boil stirring constantly. when sugar is dissolved, pour over beets and cool. cover and refrigerate for at least 8 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soups and milk, stir until well blended. sprinkle rice in a 9x13-inch greased pan. arrange chicken pieces on top of rice. pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened. sprinkle dry soup over the chicken. cover with foil and seal. bake at 325°f until chicken is done and rice is tender.","target":"chicken- combine soups and milk and pour half of mixture into greased 9 x 13 pan. lay chicken in pan then cover with rest of soup mixture. sprinkle onion soup over chicken. cover with foil and bake at 350 for 1 hour. rice- bring 1 1\/2 cup water and 1\/4 tsp salt to a boil. add rice and simmer for 20 minute serve chicken over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soups and milk, stir until well blended. sprinkle rice in a 9x13-inch greased pan. arrange chicken pieces on top of rice. pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened. sprinkle dry soup over the chicken. cover with foil and seal. bake at 325°f until chicken is done and rice is tender.","target":"preheat oven to 400°f place tomatoes in a medium bowl. add stuffing mix and garlic; stir just until stuffing mix is miostened. set aside. place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. top with stuffing mixture. bake 30 minutes, or until chicken is cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook onion and pepper in butter until tender. stir in corned beef, potato, and broth. cook and stir for 3 minutes. sprinkle with salt and pepper. using back of a spoon, make 4 indentations in hash. break 1 egg into each indentation. cook on low, covered, for about 4 minutes until desired doneness.","target":"cook the potatoes in boiling, salted water for about 10 minutes until tender. drain. heat the oil and saute the onion for a few minutes until transparent. lift out with a slotted spoon and put in a bowl. add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. turn the mixture into an ovenproof dish. pre-heat oven to 200°c (400°f) or gas no 6. mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency. spoon the potato on top of the corned beef mixture and level off with a fork. cook for about 25 minutes until the potato is brown and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound the chicken breasts to an even thickness (about 1\/2 in.) and place in a shallow baking pan. in a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. pour over chicken and turn pieces to coat evenly. cover and chill at least 30 minutes or overnight. lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.","target":"heat butter in a saucepan over medium heat. add onion and garlic and saute until soft. add chicken breasts and saute until golden brown. add salsa verde, chicken broth and cilantro. reduce heat to low and simmer for 3 to 5 minutes. serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with nonstick cooking spray. mix the cream cheese, cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. arrange chicken breasts in the prepared baking dish; pour sauce over. bake in preheated oven until the juices run clear, about 40 minutes.","target":"heat butter in a saucepan over medium heat. add onion and garlic and saute until soft. add chicken breasts and saute until golden brown. add salsa verde, chicken broth and cilantro. reduce heat to low and simmer for 3 to 5 minutes. serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: be sure that raspberries and pineapple are well drained. if too much liquid is left in them, the jello will not set up. mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid. stir in the remaining ingredients, breaking up the cranberry sauce well. put into a 9x13 pan and chill until set (because of the amount of fruit, this takes awhile to set. leaving it overnight is best).","target":"in a bowl dissolve gelatin in boiling water. add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator. pour half of the gelatin mixture into a 6 1\/2-cup ring mold, or large serving dish. chill until almost firm. let the remaining gelatin stand at room temperature. in small bowl stir sour cream; spread evenly over the almost firm gelatin in the mold or serving dish. gently spoon the remaining gelatin mixture on top of the sour cream layer. chill until firm. unmold onto serving plate, or simply spoon it out from mold or serving dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: be sure that raspberries and pineapple are well drained. if too much liquid is left in them, the jello will not set up. mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid. stir in the remaining ingredients, breaking up the cranberry sauce well. put into a 9x13 pan and chill until set (because of the amount of fruit, this takes awhile to set. leaving it overnight is best).","target":"seperate the pineapple and cherry juice from the fruit. use the juice and water as needed to create 2 cups of liquid. bring liquid to a boil, remove from heat and add jello packets. stir untill dissolved completely. wisk in cream cheese until well blended. stir in diet coke, crushed pineapple, and cherries. refridgerate for 1 hour. before the jello fully sets, stir in chopped pecans. put jello salad into a pretty dish and place the mini marshmallows on top. refridgerate over night or until it is completely set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: be sure that raspberries and pineapple are well drained. if too much liquid is left in them, the jello will not set up. mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid. stir in the remaining ingredients, breaking up the cranberry sauce well. put into a 9x13 pan and chill until set (because of the amount of fruit, this takes awhile to set. leaving it overnight is best).","target":"dissolve jello in boiling water. drain crushed pineapple, reserving juice in one bowl and fruit in another bowl. mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. stir in mandarin oranges, pineapple, and pecans. pour into decorative mold and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: with an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs. add flour, baking soda, and pudding mix and mix well. stir in chocolate chips. pour into a lightly greased pizza pan. bake at 350f for 20 minutes or until done. remove from oven and cool completely. once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.","target":"preheat oven to 350 and grease 13x9 pan. mix 1\/2 cup flour with baking powder and salt. set aside. melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour\/baking powder mixture (except the chocolate chips) until just mixed. do not beat, just stir slowly until combined, scraping down sided as needed. if you are using the mini chocolate chips, stir them into the dough by hand. spread into greased 13x9 pan. sprinkle with chocolate chips and press them gently into the dough. bake at 350 for 20 minutes, until edges turn brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: with an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs. add flour, baking soda, and pudding mix and mix well. stir in chocolate chips. pour into a lightly greased pizza pan. bake at 350f for 20 minutes or until done. remove from oven and cool completely. once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.","target":"preheat oven to 350°f coat 2 baking sheets with cooking spray. grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. stir in chocolate chips. drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the chicken breasts into 2c strips and place these in a large bowl. add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon. mix thoroughly. set aside to marinate for at least 30 minutes. cut the onions in half and then slice them thinly. cut the peppers in half, remove cores and seeds, then slice the flesh into 1 cm wide strips. heat the oil in a large frying pan. stir fry the marinated chicken for 5-6 minutes, then add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy. serve with tortillas, guacamole, salsa and sour cream (grated cheese too if desired).","target":"1. marinate chicken in juice, garlic and seasonings, for 15 minutes. 2. cook chicken in oil in large frying pan until chicken loses pink color and is tender. 3. while the chicken is cooking, cook the onion and peppers in oil in a 4 quart pot for about 3 minutes. 4. place the chicken in the pot with the onion and peppers. mix. 5. cook 1 minute longer. 6. cover up each tortilla with a paper towel and warm it up in the microwave oven for 15 seconds. 7. spoon mixture onto tortillas and top with desired toppings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"preheat oven to 400°f. in a large bowl combine dry ingredients, reserving about 1 cup of the flour. add the mashed banana, butter, egg, and egg white. beat on low speed or by hand just until blended. add the remaining flour and milk. beat again until blended. add more milk only if the batter seems too thick. stir in blueberries. pour batter into large-size greased muffin cups, about 2\/3 full. bake about 20 minutes or until tops are golden and springy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease 12 cup muffin pan. preheat oven to 375. in large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. combine flour, baking powder and salt. add alternately to creamed mixture with milk and vanilla. crush 1\/2 cup berries and add to batter. fold remaining berries into batter and spoon into muffin pan. sprinkle with sugar. bake 30 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes and turn onto wire rack.","target":"combine dry ingredients in a bowl and mix well, make a well in the center. combine buttermilk, butter, vanilla and egg in another bowl, mix and add to well in the center of dry ingredients. stir until just moist. gently fold in blueberries. spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with additional sugar. bake at 400°f for 18 minutes or until lightly browned. remove from pans; cool on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a heavy soup pot. add the onion and celery and cook until just soft. whisk in the flour and cook for 3 minutes. slowly blend in the broth. bring to a boil, reduce the heat to low and simmer for 20 minutes. strain and return the broth to the pot. slowly whisk in the peanut butter and the cream. simmer for 15 minutes longer. serve warm.","target":"in a large sauce pan melt margarine. add onion and sauté until golden. add pumpkin puree and chicken broth. heat to boiling. add peanut butter and milk. stir till peanut butter is melted and smooth. cover and simmer over low heat for 2 minutes. season to taste. 4-6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a heavy soup pot. add the onion and celery and cook until just soft. whisk in the flour and cook for 3 minutes. slowly blend in the broth. bring to a boil, reduce the heat to low and simmer for 20 minutes. strain and return the broth to the pot. slowly whisk in the peanut butter and the cream. simmer for 15 minutes longer. serve warm.","target":"in a large pot over medium heat, cook onions in butter until golden brown. add garlic, salt and hot peppers. stir for 2 or 3 minutes then add chicken and green peppers. when all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. reduce heat and simmer for 5 to 10 minutes. thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. simmer until the meat is well-cooked. in a separate pot, boil spinach or pumpkin leaves for several minutes until tender. drain and toss with the remainder of the peanut paste. serve stew and greens side by side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine ground cranberries, marshmallows and sugar. cover and chill overnight. add apples, pineapple, nuts, and grapes and fold in. whipped cream the following day, chill. put in serving bowl or individual lettuce cups. trim with clusters of fresh green grapes if desired.","target":"mix gelatin and boiling water in 4-cup glass measuring cup; stir until gelatin is completely dissolved. add enough ice cubes, stirring until ice melts, so mixture equals 2 cups. put any remaining ice back in freezer. place gelatin mixture, sour cream and strawberries in blender. process until smooth, 1 to 2 minutes. pour into 6 stemmed glasses, dividing equally. cover with plastic wrap. refrigerate until set, 3 to 4 hours. garnish each with fanned whole strawberry. makes 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in large pot of water until tender but not mushy. hardboil eggs (about 10 minutes). you can do this in the pot, with the potatoes, if you like. peel when cool. meanwhile, put sundried tomatoes in a bowl and cover with boiling water. leave to soak. drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces. mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl whisk until you have a thick emulsion. put potatoes into bowl and mix until they are coated with dressing. leave to sit for a couple minutes. drain sundried tomatoes and chop into pieces. mix in herbs, garlic and sundried tomatoes. grate eggs over the top. serve!","target":"boil potatoes in medium-size saucepan until just tender. peel and slice. fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside. stir melted butter and flour in a small saucepan until blended. add mustard and sugar. slowly stir in beer and tabasco sauce. bring to boil, stirring constantly. when it reaches a boil, remove from the heat and pour over potatoes. sprinkle with parsley, toss lightly and let stand one hour. add bacon mixture, toss gently and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in large pot of water until tender but not mushy. hardboil eggs (about 10 minutes). you can do this in the pot, with the potatoes, if you like. peel when cool. meanwhile, put sundried tomatoes in a bowl and cover with boiling water. leave to soak. drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces. mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl whisk until you have a thick emulsion. put potatoes into bowl and mix until they are coated with dressing. leave to sit for a couple minutes. drain sundried tomatoes and chop into pieces. mix in herbs, garlic and sundried tomatoes. grate eggs over the top. serve!","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in large pot of water until tender but not mushy. hardboil eggs (about 10 minutes). you can do this in the pot, with the potatoes, if you like. peel when cool. meanwhile, put sundried tomatoes in a bowl and cover with boiling water. leave to soak. drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces. mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl whisk until you have a thick emulsion. put potatoes into bowl and mix until they are coated with dressing. leave to sit for a couple minutes. drain sundried tomatoes and chop into pieces. mix in herbs, garlic and sundried tomatoes. grate eggs over the top. serve!","target":"bring a large wide pan of salted water to a boil, and add potatoes. boil until tender, about 20 minutes. drain potatoes, cut in two, and place in a large bowl. add scallions, and toss gently to mix. return dry potato pan to medium heat, and add oil and bacon. cook bacon until very crisp, and transfer to paper towels. add mustard seeds to bacon fat in pan. after a few moments, they will begin to pop. immediately turn off heat, and add vinegar, garkic, and potato mixture. toss together, then transfer back into bowl. cover salad with plastic wrap, and allow to rest at room temperature for about an hour. to serve, transfer to a serving bowl, and crumble crispy bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in large pot of water until tender but not mushy. hardboil eggs (about 10 minutes). you can do this in the pot, with the potatoes, if you like. peel when cool. meanwhile, put sundried tomatoes in a bowl and cover with boiling water. leave to soak. drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces. mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl whisk until you have a thick emulsion. put potatoes into bowl and mix until they are coated with dressing. leave to sit for a couple minutes. drain sundried tomatoes and chop into pieces. mix in herbs, garlic and sundried tomatoes. grate eggs over the top. serve!","target":"peel and quater potatoes ( if you are using new poataoes you can leave the skin on). boil potatoes in 1 litre of water with a pinch of salt until just cooked ( do not overcook). to make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl when the potatoes are cooked drain well and leave to cool. then mix the dressing and cooked potatoes together and chill for about an hour before serving ."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large saucepan, melt butter over medium heat; cook carrots, rice and green onions for 2 minutes. stir in stock and bring to boil; reduce heat, cover and simmer for about 20 to 25 minutes or until rice is tender and liquid is absorbed. stir in parsley; season with salt and pepper to taste.","target":"*if you care for your rice dish a bit moister, add 1\/4 cup more liquid at start. in a large saucepan melt butter on low fire. add onion and bell pepper and saute until limp. add to pan along with the garlic, parsley, rice, salt, pepper and bay leaf, the liquid. cook on high until just boiling; stir. carefully pour into a large baking dish. bake at 350 degrees uncovered for about 20 minutes until done. stir once while in oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cream sugars and butter. add vanilla and eggs and mix well. combine dry ingredients together and gradually add to creamed mixture. stir in chips and nuts. roll into 1 1\/4\" balls and place on non-stick cookie sheets, about 2\" apart. bake for 10 to 12 minutes.","target":"preheat oven to 350 and grease 13x9 pan. mix 1\/2 cup flour with baking powder and salt. set aside. melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour\/baking powder mixture (except the chocolate chips) until just mixed. do not beat, just stir slowly until combined, scraping down sided as needed. if you are using the mini chocolate chips, stir them into the dough by hand. spread into greased 13x9 pan. sprinkle with chocolate chips and press them gently into the dough. bake at 350 for 20 minutes, until edges turn brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in water in a large sauce pan until tender. drain and mash. mix remaining ingredients, (except cooking spray) in a large bowl. add to potatoes. whip smooth with a hand mixer. pipe onto a greased baking sheet using a large star tip in a pastry bag into 12 swirls, or spoon about 1\/3 of a cup into mounds. spray with cooking spray for a crispier crust if desired. bake in 425° f oven for about 20 minutes until tips are golden brown.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400°f. in a shallow 2 quart baking dish, brush melted butter and minced garlic on bottom and sides. in a large mixing bowl, combine potatoes through pepper, hand mixing well. in another bowl combine cheeses. spread half the potato mixture into the baking dish. sprinkle with half of the cheeses over that. layer with remaining potatoes and cheeses. pour cream over top. cover dish with foil. bake 45 minutes. remove foil. bake uncovered 15- 20 minutes more. serve.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 18 minutes or until barely tender;. drain. toss potatoes and remaining ingredients in 2-quart casserole; cover. bake at 350°f for 20 to 22 minutes or until potatoes are tender. stir before serving. variation: add 1 cup chopped ham with remaining ingredients.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 375 degrees. butter a 8-in square baking dish. place potatoes in greased baking dish. in a bowl, beat egg; add cream, salt, nutmeg and pepper; mix well. pour over potatoes, making sure all potatoes are covered with sauce. sprinkle with cheese. bake, uncovered for 40-45 mins, or until potatoes are tender.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 400 degrees f. lightly grease a medium baking dish with butter. cover the bottom of the pan with an overlapping layer of potatoes. lightly season with salt and pepper and top with a sprinkling of cheese. continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes. remove from the oven and let rest 10 minutes before cutting into portions.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180 degrees celsius. boil potatoes in salted water till fully cooked. peel and cut potatoes into eighths. drizzle ghee over. mix sour cream, turmeric and chilli. add a few tablespoons of water to sauce if too thick. coat potatoes well in this sauce. place mixture in a well buttered roasting tray, add herbs, jeera and pepper and bake till a golden crust has formed. serve with a crisp green salad and lentils. bon appetit!","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a saucepan, melt butter over medium high heat. add flour and let cook and brown slightly, forming a thick roux. stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (add milk 1 t. at a time if you need to thin it a bit). remove from heat and add most of the cheese; set aside. slice unpeeled potatoes into 1\/4 inch thick slices. place one layer in small casserole, and pour half the cheese sauce over. layer and and pour again. bake at 350°f for 45 minutes-1 hour. top with rest of cheese and bake an additional 15 minutes.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat ovn to 375 degrees f. in a small saucepan, combine milk and cream. heat through and season with salt and pepper. pour one-third of the milk mixture into the bottom of a shallow baking dish. season potatoes with salt and pepper. arrange layer of potato slices over milk mixture, slightly overlapping each piece. sprinkle one-third of the grated cheddar cheese on top. repeat two more times until three layers are formed, with the layer of cheese on top. sprinkle grated parmesan cheese all over. bake for 45 minutes or until top is brown and potatoes are tender when tested with a fork. let rest for 10 minutes to let it set.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. combine hash brown potatoes, whipping cream, 1 1\/4 cup cheddar, green onions, salt and pepper in a large bowl and mix well. spoon potato mixture into one 11 x 7 inch baking dish. sprinkle with the remaining cheddar. bake until hot and bubbly, about 25 minutes.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the potato halves in boiling salted water until just firm tender. let cool to room temperature then chill until completely cold. when potatoes are cold slice about 1\/3-inch thick (or a little larger). set oven to 350 degrees. butter a 13 x 9-inch casserole dish. layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top. then sprinkle with half of the onion, then half of the velveeta cheese. repeat the layers. drizzle with the whiping cream, then sprinkle with grated parmesan cheese on top. bake for about 50 minutes.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375º. arrange potatoes and 1 cup french fried onions in greased 13x9 dish. combine half-and-half, ricotta, salt, garlic powder and pepper; whisk until well combined. pour over potatoes; stir gently. bake, uncovered, 50 minutes or until potatoes are tender. sprinkle with cheddar cheese and remaining 1 cup onions. bake 3 minutes or until cheese is melted and onions are golden.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a well buttered one quart casserole dish, arrange your apple slices. sprinkle the apple slices with raisins, cinnamon and lemon juice. in a small bowl, combine the brown sugar, flour, salt, butter and cheese. sprinkle this mixture over the apples. bake at 350 for 30 minutes or until apples are tender.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spray crock pot with a light dusting of non stick spray. peel the potatoes. put them in the microwave for approximately 5-7 minutes until they are 3\/4 of the way cooked. slice the potatoes and put them in the bottom of the crock pot. add all the other ingredients together and pour on top of the potatoes. cook on low for 3-4 hours, stirring occasionally. when serving i add a sprinkling of chopped green onion over the top. enjoy!","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 375°f butter a 8-in square baking dish. place potatoes in greased baking dish. in a bowl, beat egg; add cream, salt, nutmeg and pepper; mix well. pour over potatoes, making sure all potatoes are covered with sauce. sprinkle with cheese. bake, uncovered for 40-45 mins, or until potatoes are tender.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel all potatoes and slice into thin (1\/8\") slices. alternate slices in layers in a 9x13\" baking dish. grate gruyere. heat the cream on a low heat until it starts to simmer. add cream to potatoes. add salt and pepper. top with gruyere. bake at 400 degrees for about 40 minutes. the dish is done when the cream is thickened, the top is nicely browned, and the potatoes are very tender. let cool for 15 minutes.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in meduim sauce pan melt the butter (careful not to brown). add the flour and stir over medium heat. stir in all the spices and the minced garlic. gradually stir in milk until slightly thickened. stir in cheese and allow to melt slightly. pour over potatoes and evenly distributed onions (in a covered baking dish). put in a 350 oven and cook until potatoes are cooked through (if you find that the dish is drying out add a couple of tablespoons of milk).","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 18 minutes or until barely tender; drain. toss potatoes and remaining ingredients in 2 quart casserole; cover. bake at 350 for 20-22 minutes or until potatoes are tender. stir before serving. variation: ham and potatoes au gratrin - prepare as directed, stirring in 1 1\/2 cups chopped ham with remainging ingredients.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. grease 13 x 9 baking dish. cut potatoes into thin slices. layer potatoes in prepared dish. top with cheeses. melt butter in medium saucepan over medium heat. stir in flour, cook 1 minute. stir in milk, mustard, salt and pepper. bring to a boil. reduce heat and cook, stirring constantly, until mixture thicken. pour milk mixture over cheese and potatoes. cover dish with foil. bake 30 minutes. remove foil and bake 15 to 20 minutes or until potatoes are tender and top is brown. remove from oven, let stand 10 minutes before serving.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: use a 4 quart slow cooker; spray the inside of the removeable stoneware with cooking spray; put the sliced potatoes and onion into the stoneware. in a mixing bowl, whisk the flour into the melted butter; add in the cream, salt, pepper, and sage; mix well. pour the cream mixture into the slow cooker, and toss with the potatoes and onion. sprinkle the shredded gruyere and the walnuts on top. cover and cook on high for 3-5 hours, or until potatoes are tender.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place sweet potatoes in a large pot; cover with water. place over medium-high heat, bring to a boil and cook 5 minutes. drain, cool, peel, and dice into 1-inch pieces. preheat the oven to 350°f spray a (broiler-safe) baking dish with nonstick cooking spray. place the sweet potatoes in the dish and season with salt, pepper, and thyme. whis the cornstarch into the cream and pour over the sweet potatoes. bake for 30 minutes. sprinkle with gruyere and parmesan. bake for an additional 15 minutes. turn on broiler and brown the top of the dish, about 3 minutes.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the eggs in half and carefully take out the yolks. mash yolks with cream, lemon juice, salt and pepper and spoon them back into the whites. place the eggs in a shallow, buttered dish and sprinkle with the herbs and cheese. pour melted butter over them and brown them slowly under the grill (broiler).","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 400 degrees f. butter a large baking dish with the butter. dice the potatoes. combine the cream and milk in a bowl. add the flour, salt and some pepper. whisk it together well so that the flour is incorporated into the milk\/cream mixture. add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top. cover the dish with foil and bake for 20 to 30 minutes. remove the foil and bake 15 to 20 minutes more. just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. sprinkle on the green onions and serve it hot.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in a 2-quart saucepan. add flour and seasonings, stir or whisk until smooth. whisk in milk and continue to cook on medium-low heat, stirring constantly for 5 minutes. turn off heat under saucepan. add cheese and grated onion and stir until melted. wash and slice potatoes approximately 1\/8 inch thick. do not peel. place potato slices (and 1 cup sliced onion, if you choose) in a large 3-quart casserole. note: if you use a smaller casserole, place it on a pizza pan or cookie sheet to catch any sauce that bubbles over. pour cheese sauce on top and fold into potato slices. bake at 375f for 45 minutes, stir gently, and return to oven. bake for an additional 30-45 minutes, until potatoes are tender.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix potatoes, jalepeno and onions and put in a buttered baking dish. mix cream, garlic, salt, black pepper and thyme leaves. pour mixture over potatoes and onions and cover. put in a 350f pre-heated oven and bake for 1-1\/2 hours or until potatoes are tender. remove potatoes from oven and sprinkle with parmesan cheese. return dish to oven uncovered and bake for 10 more minutes or until brown.","target":"in a medium sauce pan melt butter and add flour,salt and pepper. pour in milk and stir until thick. set aside. grease a casserole dish. layer the potatoes then onions then cheese. repeat the layers. pour a little of the white sauce over these layers make sure you keep enough to pour over the top. repeat the next layer as you did the last two layers. when you are ready to bake this bake at 350°f for 1 hour then remove the top and bake until done. if you prefer the potatoes not to get brown keep covered as i do. this might take another 15 minutes depending in your oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little water if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"combine eggs, sugar, splenda, applesauce, and vanilla in bowl. add zucchini and mix well. sift together dry ingredients and add a little at a time, mixing together as you go. pour into two loaf pans and bake at 325 for an hour or until a knife inserted into the middle of the loaf comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: for the crust, combine all the crust ingredients and press down firmly into a 9\" spring form pie tin. refrigerate. in a bowl, blend together cheese, sugar and vanilla. add the eggs, mix well. pour this batter into the pie crust. bake at 350 degree f until center is almost set about 40 minutes. refrigerate for 3 hours. before serving, decorate with strawberry slices.","target":"line an 8-inch square cake pan with foil. in food processor, process graham crackers and sugar to fine crumbs. add butter and 1 t water; process until crumbs are moistened. press crumb mixture into pan. melt 3\/4 cup strawberry preserves; spread over crumbs. on medium-high speed, beat pudding mix, milk and vanilla 1 minute. beat in cream cheese until smooth; fold in topping. spread over preserves. chill until firm, 8 hours or overnight. cut into 12 slices. melt remaining preserves. top each slice with a halved strawberry and 1 t preserves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: for the crust, combine all the crust ingredients and press down firmly into a 9\" spring form pie tin. refrigerate. in a bowl, blend together cheese, sugar and vanilla. add the eggs, mix well. pour this batter into the pie crust. bake at 350 degree f until center is almost set about 40 minutes. refrigerate for 3 hours. before serving, decorate with strawberry slices.","target":"coat an 8x3-inch springform pan with nonstick spray. crust: mix cracker crumbs with butter and honey (pre-mixed into butter) mixture until evenly moistened. press firmly over bottom and 3\/4-inchs up side of prepared pan. place in freezer. filling: dissolve gelatin in boiling water in a 1-cup measure. puree cottage cheese in food processor until creamy. add gelatin, cream cheese, sugar and extract; process until smooth. pour into prepared crust; smooth top. cover and refrigerate 4 hours until set. topping: wash and dry berries; remove stems. quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. remove sides if springform pan; place cheesecake on serving plate. spoon on berry mixture and sprinkle with mint leaves."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugar, salt and yolks together in a heavy bottomed pan. slowly stir in hot milk. cook over med. heat, continuing to stir until slightly thickened. remove from heat and cool. add cream and vanilla extract. chill and place in ice cream freezer. follow manufacturer's instructions.","target":"add ingredients to pint size ziplock bag and zip shut. place bag into 2 large ziplock bags. add ice to fill bag 1\/2 full. add 6 t salt. zip bag shut and shake, turn, toss and mix in the bag. in about 5 to 10 minutes, you will have yummy ice cream. do not double this recipe. the two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugar, salt and yolks together in a heavy bottomed pan. slowly stir in hot milk. cook over med. heat, continuing to stir until slightly thickened. remove from heat and cool. add cream and vanilla extract. chill and place in ice cream freezer. follow manufacturer's instructions.","target":"soak gelatin in the 1\/2 cup water. scald 2 cups milk and dissolve the gelatin in the hot milk. add the sugar and stir until dissolved. cool to room temperature and add the evaporated milk, the 2 1\/2 qts milk and the vanilla flavoring. chill and then freeze in a 6 quart freezer. time it takes to make does not include chilling and freezing. for the blackberry topping i just use a bag of frozen blackberries adding just enough sugar to taste good and enough corn starch to thicken. boil this down and use as ice cream topping. sorry, i don't have measurements for this i just eyeball the ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the first 7 ingredients; blend. pour half of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours. refrigerate remaining marinade. place the the roast in a 13x9 baking dish; pour reserved marinade over the roast. cover and bake at 350 degrees for 1 hour, uncover; baste with pan drippings. bake 15 minutes longer or until a meat thermometer reads 160 degrees. discard bay leaves. let roast stand for 15 minutes before slicing.","target":"marinate pork loin in wine, garlic and herbs overnight. place pork in a a large covered roasting pan (i used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger. arrange vegetables around the roast. pour the marinade over roast and vegetables. cover and bake at 350°f for 1 1\/2- 2 hours. remove cover and continue baking for another 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine garlic, rosemary, olive oil and salt in a blender or food processor: blend until mixture forms a paste. rub paste over the roast; cover and let stand 30 minutes. place roast, fat side up, on a rack in a roasting pan. bake at 325 for 2 1\/2 hours or until internal temp reaches 165. let roast stand for 15 minutes before slicing.","target":"marinate pork loin in wine, garlic and herbs overnight. place pork in a a large covered roasting pan (i used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger. arrange vegetables around the roast. pour the marinade over roast and vegetables. cover and bake at 350°f for 1 1\/2- 2 hours. remove cover and continue baking for another 1\/2 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugar, flour and salt together. add eggs to mixture and stir. heat the milk and melt the chocolate in it. combine the mixtures and cook over med. low heat using heavy-bottomed pan until slightly thickened. cool and add the cream and vanilla. strain and freeze using manufacturer's instructions.","target":"in a large saucepan, combine sugar, cocoa powder, and gelatin. stir in milk. cook and stir over medium heat until mixture just starts to boil. remove from heat. whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°f and mixture coats the back of a clean metal spoon. do not boil. stir in vanilla. cover and chill for 4 to 24 hours. (mixture will be thicker after chilling.). transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer\u2019s directions. if desired, ripen. chocolate-almond ice cream: prepare as directed, except stir in 3\/4 cup chopped slivered almonds, toasted, before ripening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef and sausage. drain well. return to skillet, add spaghetti sauce and wine and heat thoroughly. remove from heat and add container of ricotta cheese, mix well. layer a 9x13 casserole dish with noodles, then meat mixture, then cheeses. repeat layers. bake in 350 oven until bubbly.","target":"brown meat and drain. add salt, garlic and pepper to taste. cook slowly uncovered 10 minutes. stir in tomatoes, tomato sauce, spaghetti sauce mix and mushrooms. cover and simmer 30 minutes. meanwhile cook lasagna according to directions. drain and rinse. in a 8x12x2 baking dish, pour 1\/3 of meat sauce. cover with lasagna strips, then mozzarella and spoonfuls of cottage cheese. repeat layers ending with meat sauce. bake @ 350 until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.","target":"brown the meat in the bacon drippings. add the onion, scallions, celery, salt and pepper. cook until done. remove from the heat. add the crumbled cornbread and cheese. stir in the egg. mix well. fill the peppers with the stuffing. place in a baking dish. combine the tomato sauce and water and pour the mixture over the stuffed peppers. bake uncovered, until the peppers are done about 1 hour covered and 15 minutes uncovered to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.","target":"cut green peppers in half lengthwise; remove seeds and membrane. cook in boiling salted water for 2 minutes; invert and drain thoroughly. combine ground beef, rice, 1\/3 cup of spaghetti sauce, onion, and garlic salt. divide into 4 portions; stuff peppers. place in casserole; pour remaining spaghetti sauce over top. bake at 350° for 30 minutes. sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.","target":"cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot. heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lightly brown ground pork in large frying pan; pour off drippings. sprinkle salt and pepper over meat. add cream of celery soup, corn and onions. simmer for about 10 minutes. cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain. fill pepper halves with meat mixture and place on rack in a roasting pan. bake in a 350 oven for 15 minutes. sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with parmesan cheese; bake 15 minutes longer.","target":"chop off the top of each pepper. core out that green pepper taking out as many seeds and veins as possible. the peppers should look like a cup. mix together the beef, onion, water, rice, salt and pepper. fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks). place the peppers, stuffed side up, in a pot. fill the pot with enough water to come halfway up the side of the peppers. cook on low for 90 minutes until the stuffing is cooked through. drain the water, reserving the liquid. mix the tomato soup, evaporated milk, and sugar. add enough of the reserved liquid to make the soup the correct consistency. warm and add the peppers. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: completely crush the berries and remove about half the pulp and seeds using a strainer. recover 4 cups of the juicy pulp and place into a deep saucepan. add the sugar and mix well. bring to a boil for 1 full minute. add pectin and mix thoroughly. bring to a boil and hold the boil for 1 full minute while stirring constantly. skim off foam and allow to cool for 3 to 5 minutes. pour into hot, sterile jelly jars and seal. process 5 minutes in hot water bath.","target":"crush blackberries in a large kettle. add water and bring to a boil. reduce heat to medium and cook for 10 minutes. strain through jelly bag, reserving juice and discarding pulp. add water to juice if necessary to equal 2 quarts. pour into large kettle. slowly stir in sugar until dissolved. place spices in a cheesecloth bag; add to juice. simmer, uncovered, for 30 minutes. bring to a boil; remove the spice bag and discard. pour hot into hot jars, leaving ¼-inch headspace. adjust caps. process for 15 minutes in a boiling water bath. to serve, mix about one-third concentrate to two-thirds soda."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine blackberries and sugar in a pot over medium heat. bring to a simmer. strain seeds if desired, then return juice to pot, reserving 1 tbsp of juice in a small bowl. add the cornstarch to the reserved juice (make sure the juice has cooled down first). blend completely. add cornstarch mixture to juice; bring to a boil. stir frequently, until jam is thickened, about 15 minutes. remove from heat and stir in lemon juice.","target":"crush blackberries in a large kettle. add water and bring to a boil. reduce heat to medium and cook for 10 minutes. strain through jelly bag, reserving juice and discarding pulp. add water to juice if necessary to equal 2 quarts. pour into large kettle. slowly stir in sugar until dissolved. place spices in a cheesecloth bag; add to juice. simmer, uncovered, for 30 minutes. bring to a boil; remove the spice bag and discard. pour hot into hot jars, leaving ¼-inch headspace. adjust caps. process for 15 minutes in a boiling water bath. to serve, mix about one-third concentrate to two-thirds soda."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine beans, and dressing, tossing gently; cover and chill overnight. drain beans; arrange in bunches of 10-12. wrap a half slice of bacon around each bunch, and secure with a toothpick. broil bundles 5 inches from heat about 7 minutes until bacon is cooked.","target":"blanch green beans in very salty water until crisp-tender. drain and transfer to an ice bath to cool briefly. in a large skillet heat olive oil until hot. add the garlic cloves and the anchovy fillets and saute briefly. add green olives and pimientos and saute for 2 to 3 minutes. add the green beans, crushed red pepper and salt, to taste. continue to saute until green beans are hot and the flavors have come together, about 4 to 6 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degf (190 degc). lightly coat a baking dish with cooking spray. lay potatoes in single layer in baking dish and scatter onions on top. in a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes. bake in oven for 35 minutes or until tender, stirring halfway through.","target":"preheat the oven to 450 degrees f. arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. season with garlic powder, salt and chili powder. drizzle with olive oil. stir to coat potatoes and onions with oil and spices. bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. stir every 10 minutes. when done, sprinkle with cheese. wait about 5 minutes for the cheese to melt before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place beans in large dutch oven and cover with fresh water. add bay leaf and bring to a boil. cover and simmer for 30 minutes. stir in salt and simmer another 30 minutes, until beans are tender. remove bay leaf and drain beans. allow beans to cool to warm, but no longer hot. combine lemon juice, lime juice and salt. beat in olive oil gradually until mixed well. add garlic and cilantro. check seasonings. pour dressing over warm beans and toss. add chopped tomatoes and onions and toss well.","target":"rinse and strain beans. place in pot, cover with water and soak overnight. drain and add clean cold water to cover beans. add garlic, bay leaf, olive oil, salt and pepper (i usually use approximately 1- 2 teaspoons of salt and 1\/4 teaspoon pepper). bring to a boil. cover and reduce to a simmer. let cook 3 hours or so, until beans are soft, making sure there is always enough liquid in pot. remove bay leaf. mash everything in pot, (including garlic), adding a bit more olive oil if needed. serve warm with crusty bread and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly. place half of potato mixture in a blender; cover and puree. repeat with remaining potato mixture; set aside. in same large pot, melt butter. stir in flour, salt and pepper until smooth. gradually add milk and bring to a boil. boil and stir constantly for 2 minutes. pour in potato puree and cook until heated thoroughly. pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion in butter until tender. add remaining ingredients except white sauce and cook until vegetables are tender. add white sauce and stir until blended. white sauce: melt butter or margarine. stir in flour and seasonings. when smooth, add milk slowly and stir constantly until thickened.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in a covered saucepan in boiling water for 15-20 minutes, or until just tender; drain well. peel and cube potatoes. in a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper. add potatoes and eggs. toss lightly to mix. cover and chill for 6 to 24 hours.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potqatoes in boiling water in saucepan 10 minutes or until just tender. drain and rinse with cool water. mix soup, mayonnaise, vinegar and pepper. toss potatoes, celery, green pepper, onions and eggs with soup mixture until coated. refrigerate 3 hours or overnight.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender; drain well. let cool. in a large bowl, combine celery, green pepper, onion, mayo, vinegar, mustard, salt and pepper. cube potatoes and add to mix with eggs. toss gently. cover and chill for up to 24 hours. makes 12 side-dish servings.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash and slice the potatoes. boil them with their jackets on for about 20 minutes until they are soft. rinse them with cold water and set aside. in a large bowl mix chopped vidalia onion with mayonnaise, sour cream and cream cheese. to this add the dill, beau monde seasoning and chopped fresh parsley. fold all of the ingredients together and add the cooked potatoes. chill the salad for at least a few hours before serving.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix ingredients together, reserving 1 cup of cheese. spread into shallow baking pan. bake, covered, 45 minutes. remove cover, sprinkle remaining cheese on top and continue baking, about 15 minutes until cheese is melted and begins to brown.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dressing: put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two). salad: boil the potatoes in salted water for 20 - 25 mins until cooked but still firm. pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain. peel potatoes and cut into chunks. put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley. season to taste with salt and pepper; let stand for a few minutes. pour dressing over potatoes and toss gently. season again if necessary. serve chilled or at room temperature.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in medium saucepan over medium heat. add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. stir in water, evaporated milk, potato flakess, seasoned salt and dill weed. heat until mixture just comes to a boil. season with pepper.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil potatoes in salted water until tender. drain and allow to cool slightly. put potatoes in large bowl and add all other ingredients. fold gently until the salad is well combined. taste and adjust seasoning. chill at least three hours before serving.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the potatoes until just tender when poked with a fork, remove and drain. place the potatoes into a large bowl and let cool to room temperature. (i like to mash about half of the potatoes then add them back in with the chunks). cut the eggs in half then remove the yolks. place the yolks into a small bowl used for mixing. add the egg whites and pickles (if using) to a food processor then chop until finely diced. stir into the potatoes. gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar and spices. whisk until creamy then pour over potato mixture. gently stir until the potatoes are coated with the mayo mixture. cover and refrigerate at least 1 hour.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven, saute onion, celery and carrot in butter until tender. stir in flour until blended. gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. add little smokies, soup, cheese, potatoes and seasoned salt; mix well. cook and stir gently so as not to completely break up all the potatoes until cheese is melted and soup is heated through. can also use 8 cups of cooked, peeled, and diced potatoes - about six large potatoes. serving size is about 1 cup.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot. dissolve the bouillon cube in the hot water and then add to the crock. cover and cook on low for 8 hours using a potato masher, gently mash some of the potatoes in the soup to your preference (if you like a chickier soup don't mash as much). if the soup is too thin take out about 1\/2 cup of the cream and add 1-2 tablespoons of flour. make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup. stir in the cheese until creamy and enjoy!","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and dice potatoes in large bite size pieces. place potatoes in a large pot, cover with water and add 1 teaspoons of salt, cover and boil until soft but not falling apart. about 15 to 20 minutes. drain and cool. meanwhile in large bowl combine mayo, miracle whip, diced pickles, vinegar, mustard, sugar, salt and pepper. mix well. add diced boiled eggs (i cut mine into pretty large pieces), and cooled potatoes. fold all ingredients together until well incorporated. best if refrigerated for 1 hour before serving.","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and dice potatoes. dice onions. saute the onions lightly first . add potatoes then fill enough water to cover the potatoes. cook till potatoes are soft. add evaporated milk, butter and flour. stir until no flour is visible and when the butter is melted . let it simmer for another 5 minutes and let it cool slightly. serve. ( i added spam to my soup and it was delicious! you can add shredded chicken breast too if you like. or anything).","target":"mix flour and salt; slowly whisk in milk until smooth. bring to a boil, cook and stir for 2 minutes. remove from heat, whisk in soup and cheese until smooth. place potato sticks in greased 13x9 baking pan. sprinkle with onion; top with cheese sauce. bake, uncovered, for at 350* for 55 minutes, or until tender. sprinkle with paprika."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. in a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice. add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts. mix together gently until just mixed. spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving.","target":"in a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light. dissolve the baking soda in 1 cup of boiling water. add to creamed butter mixture. add flour and eggs. pour batter into a greased and floured 9\" round baking pan and bake at 325f for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered. simmer until potatoes are cooked. puree 1\/2 the soup. add corn and milk. cook for a couple minutes, until corn is cooked and soup is heated through. top with some freshly picked thyme and serve with a salad or fresh biscuits.","target":"in a large saucepan combine potatoes, water, bouillon granules, red pepper, and black pepper. bring to a boil; reduce heat. cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally. stir in 2 1\/2 cups of the milk and the corn. in a small bowl stir together remaining 1\/2 cup milk and flour; stir into potato mixture. cook and stir over medium heat until bubbly. cook and stir for 1 minute more. add cheese; stir until melted. spoon into 4 soup bowls."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put cabbage in bottom of slow cooker. add beef broth. make meatballs with meat,salt,pepper,onion, worcestershire sauce and rice and egg white. place on top of cabbage trying not to let them touch each other. mix soup and water. pour over meatballs (porcupines). cover and cook on low for approximately 6 hours.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef and set aside. (after browning, i always put the hamburger in a colander and rinse with hot water to remove excess grease) cook bacon until crisp then crumble. cook onion, garlic and red pepper (if using) in a small amount of oil until the onion is soft. add thyme and marjoram. slice cabbage thinly and put in casserole. mix ground beef with onion mixture. then add the bacon, rice,parsley, salt and pepper. mix well and put over cabbage. mix soup, water and tomato sauce. pour over meat layer. cover and bake for 1 1\/2 hours at 350 degrees.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the hard core from the cabbage and wilt the leaves. line a casserole dish with two cabbage leaves. mix all the ingredients except the garlic, using only 1\/2 cup of the tomato juice. roll the mixture in leaves- using approximately 1 heaping tbls per leaf. place the rolls, seam side down, on the leaves in the dish. add the clove of garlic, remaining tomato juice and 1\/2 cup of water to the dish. bake at 325*f, covered for 45-60 minutes.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together meat, rice, egg, onion, carrot, salt, pepper and bacon. spoon mixture into the center of each of the 12 cabbage leaves. roll up, tucking in sides to completely enfold meat. place folded side down in a greased baking dish. mix together brown sugar, lemon juice and tomato sauce. pour over rolls, cover tightly and bake at 375°f for 1 hour. uncover and bake 20 minutes longer.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil water in a large pot. meanwhile, cut around core of cabbage (this will ease removing the leaves from the cabbage). once the water has begun to boil carefully insert the cabbage; bring to a boil; the leaves will begin to loosen. meanwhile, mix together ground beef, onion, cooked rice and 1\/2 can of tomato soup. with a fork remove the loosened leaves from the cabbage. fill the cabbage leaf with a large spoonful of meat mixture. one by one roll them and insert in a covered casserole dish. pour remainder of soup over the cabbage rolls. cover and bake for 2 hours at 350 degrees fahrenheit. but now you have leftover cabbage right, don't throw it away! see my recipe for\"yummy cabbage soup\", (recipe #113184).","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f butter a 13x9 pan. core cabbage, take off outer leaves, and cook in boiling water until tender-crisp. drain on paper towels. mix meat, bread( that had 1 cup milk on it), onion, egg, salt, and allspice. beat with electric mixer until fluff--about 10 minutes. place egg-sized mixture on each cabbage leaf, tuck sides in first, then roll up. put in a buttered pan, seam side down. brush with butter and bake 1 hour and 20 minutes. when done, drain off the juices into a skillet and add all sauce ingredients. bring to a boil, reduce heat and simmer for 10 minutes or glazy. pour over cabbage rolls and bake 10 minutes more.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. drain and set aside to cool. make filling: mix together, the ground pork, eggs, salt and pepper. use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. i make the filling the size of a golf ball. place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. simmer on low heat for about three to four hours. cook until cabbage leaves are soft. serve over white or brown rice.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pull off outside leaves, and remove the core with a sharp knife. -boil cabbage for 10 minutes. -separate into leaves and trim back the vein in each one. -place several leaves in the bottom of a 9\" x 13\" baking pan. -brown beef, onion, salt, and pepper. -combine browned beef and rice. -roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal. -lay the rolls on top of the cabbage leaves in the pan. -sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top. -bake in 350 degree oven for 1 1\/2 hours, or until tender when pricked with a fork. -if the soup appears to be drying out while baking, pour a small amount of water on top.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fill large pot with water and begin to heat to a boil. meanwhile mix together rice and hamburger and form 2\" balls until meat mixture is all used up. wrap each meatabll with 1 or 2 leafs of cabbage and secure with toothpick. drop each cabbage roll into boiling water and boil for 30-45min, or until meat is cooked through and cabbage is soft. scoop out cabbage rolls when finished and remove toothpicks, save the water\/broth to spoon over the cabbage rolls and salt and pepper to your liking.","target":"cut out core of cabbage and simmer in water to soften leaves to separate. (a splash of vinegar prevents that cabbage smell from taking over your house) mix all filling ingredients together. run softened cabbage leaves under cold water and drain for easy handling. put desired amount of filling onto a cabbage leaf and roll up. place in a large roasting pan that has been sprayed with cooking spray. mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover. place in oven at 325 degrees for 3-3 1\/2 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add the cantaloupe and peaches to a large pot. cook over medium heat, stir constantly, for 15 minutes. add in sugar and lemon juice, stir to combine. bring to a boil, stirring constantly. lower the heat and simmer 30 to 45 minutes, or until thickened. add in the lemon rind and cook for 3 more minutes, stirring constantly. take pot from oven burner; skim off foam. pour hot mixture into hot, sterilzed jars, fill to about 1\/4-inch from top. remove air bubbles and wipe jar rims. cover immediately with jar lids and screw on bands. process in boiling water bath for 5 minutes.","target":"peel, seed, and dice melon. in a medium sauce pan mix 1\/2 the sugar with melon and cook until melon is tender and soft. mash melon. mix flour with remaining sugar; add beaten egg yolks and butter. mix in mashed melon. pour into pie shell and cover with meringue made from the egg whites sweetened to taste. brown meringue in oven. cool pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours. add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently. ladle into hot jars and seal according to manufacturer\u2019s instructions. makes 4 ½ cups. **note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.","target":"peel, seed, and dice melon. in a medium sauce pan mix 1\/2 the sugar with melon and cook until melon is tender and soft. mash melon. mix flour with remaining sugar; add beaten egg yolks and butter. mix in mashed melon. pour into pie shell and cover with meringue made from the egg whites sweetened to taste. brown meringue in oven. cool pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. partially cook the bacon in the microwave for one minute on high. combine all ingredients except bacon and tomato juice. spray a loaf pan with non-stick spray. place meat mixture in the loaf pan. pour the tomato juice over the meat. lay the bacon slices on top. bake for 45 minutes, or until meat is done.","target":"preheat oven to 350 degrees. in a bowl combine ground beef, egg, breadcrumbs, ketchup, salt and pepper. in a roasting or casserole pan combine tomato soup and milk. form the beef mixture into a loaf and place in the tomato soup. spoon some of the soup over the loaf. bake for 1 hour. serve with mashed potatoes and your favorite vegetable and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat grill. in small non-stick skillet, heat oil over medium heat until hot. add shallots; cook and stir 3 minutes or until tender. remove from heat; stir in thyme, sugar, lemon peel, mustard and wine until well-blended. spread half of mixture on 1 side of swordfish steaks. when ready to grill, oil grill rack. place swordfish, spread-side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. cook 6 minutes. turn swordfish; spread remaining shallot mixture over swordfish. cook an additional 5 to 7 minutes or until center of fish flakes easily with fork.","target":"preheat grill or broiler. in a medium nonstick skillet,heat the oil over medium-high heat. add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. add the sugar and the pepper flakes. bring to a boil, then reduce heat and simmer, covered, 10 minutes. stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes. while the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. serve with sauce on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: steam potatoes with skin on. mix together all ingredients except potatoes. when potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm. put into serving container and garnish. refrigerate for at least three hours before serving (the longer the better). this potato salad is even better then next day! note from julie: i use the dried minced onion because i like their texture, omit the celery, and add about 1\/4 tsp of both curry powder and dried mustard... but don't tell mom. ;)","target":"cube potato and boil until cooked but not falling to pieces. leave to cool. slice up the spring onions thinly add to the potatoes along with seasoning. mash the egg with a fork and add to the potatoes mix carefully then add the mayonnaise or salad cream to mix. place in a dish and sprinkle with some paprika. serve and enjoy. i double this recipe when we hae visitors."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook carrots, onions, and celery in butter until tender. stir in flour and chicken broth until thick and bubbly. stir in cream and beer. add cheese a little at a time. *when adding the flour, i like to mix it in with a wire whisk to avoid getting lumps. when adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, i add about 1\/2 to 3\/4 of the block, but you can add as much or less to fit your taste.","target":"cook bacon, then set aside. saute onion and carrot in butter until tender. set aside. warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently. set aside. bring chicken stock to a boil. stir in flour\/butter mixture until dissolved. reduce heat to low and cook for 10 minutes, stirring often to prevent burning. add onion, carrot, worcestershire sauce, garlic salt, tabasco, and bacon. cook on low-medium heat for 25 minutes, stirring occasionally. stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook\/crumble beef, onion, and garlic until beef is browned; drain well. combine beef mixture, beans, chili powder oregano, cumin, salt, and pepper. place layer of uncooked lasagna noodles in bottom on 13 x 9 baking dish. spread half ot the beef mixture over the noodles. top with more noodles and remaining beef mixture. cover with remaining noodles. combine water and salsa and pour over top. cover tightly with foil and bake at 350 degrees for 1 1\/2 hours or until noodles are tender. top with cheese and bake uncovered for 5-10 minutes until cheese is melted. top with sour cream, green onions, and olives.","target":"preheat oven to 375 degrees f. brown meat in large skillet on medium heat; drain. return meat to skillet. add onions and peppers; cook until crisp-tender, stirring occasionally. add salsa, corn and seasonings; mix well. layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. repeat layers; cover with remaining meat sauce. sprinkle with cheddar cheese and olives. bake 30 minute or until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook\/crumble beef, onion, and garlic until beef is browned; drain well. combine beef mixture, beans, chili powder oregano, cumin, salt, and pepper. place layer of uncooked lasagna noodles in bottom on 13 x 9 baking dish. spread half ot the beef mixture over the noodles. top with more noodles and remaining beef mixture. cover with remaining noodles. combine water and salsa and pour over top. cover tightly with foil and bake at 350 degrees for 1 1\/2 hours or until noodles are tender. top with cheese and bake uncovered for 5-10 minutes until cheese is melted. top with sour cream, green onions, and olives.","target":"preheat oven to 350. spray a 13\u201D x 9\u201D baking dish with cooking spray. combine ground beef, beans, oregano, cumin and garlic. place 4 noodles in bottom of baking dish. spread half of beef mixture over noodles. place 4 more noodles in dish. spread remainder of beef mixture. cover with 4 more noodles. mix water and salsa, pour over noodles. cover with aluminum foil. bake for 1-1\/2 hours or until noodles are tender. combine sour cream, onions and olives. spoon over casserole. sprinkle with cheese. bake uncovered until cheese melts. remove and let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt chocolate in double boiler over hot (not boiling) water. gradually whisk in milk, stir until smooth. remove from heat and let it cool. whisk eggs in a mixing bowl until light and fluffy. gradually whisk in sugar, then continue whisking 1 minute, until completely blended. add the cream, vanilla, and salt; whisk. add the chocolate mixture; blend well. cover, chill, and freeze according to ice cream maker's directions.","target":"in a large saucepan, combine sugar, cocoa powder, and gelatin. stir in milk. cook and stir over medium heat until mixture just starts to boil. remove from heat. whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°f and mixture coats the back of a clean metal spoon. do not boil. stir in vanilla. cover and chill for 4 to 24 hours. (mixture will be thicker after chilling.). transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer\u2019s directions. if desired, ripen. chocolate-almond ice cream: prepare as directed, except stir in 3\/4 cup chopped slivered almonds, toasted, before ripening."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt chocolate in double boiler over hot (not boiling) water. gradually whisk in milk, stir until smooth. remove from heat and let it cool. whisk eggs in a mixing bowl until light and fluffy. gradually whisk in sugar, then continue whisking 1 minute, until completely blended. add the cream, vanilla, and salt; whisk. add the chocolate mixture; blend well. cover, chill, and freeze according to ice cream maker's directions.","target":"in 2-quart saucepan, heat milk to simmering over medium heat. with wire whisk, stir in cocoa, sugar, chocolate, and vanilla. heat mixture 3 minutes or until chocolate melts, stirring occasionally. pour into warm mugs to serve. variations:. mexican hot chocolate: prepare hot dark chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1. coffee-spiked hot chocolate:. prepare hot dark chocolate as above, but stir 1\/4 cup strong coffee(i use decaf) into chocolate mixture just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mash enough berries to make 2-1\/2 cups. in pan, combine the mashed berries, water, sugar and cornstarch. mix well; bring to a boil; stirring. cook and stir for 2 minutes. remove from heat, cool for 15 minutes; add remaining berries. put in baked pie crust.","target":"mix 7-up, cornstarch and sugar in a saucepan. cook until thick and add strawberries and a few drops of food coloring. mix well. cool mixture in refrigerator for 2 hours. put in baked pie shell or graham cracker crust shell. top with whipped cream and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: braise carrot in 1 cup of vegetable broth for 3 minutes. add onions and cook 3 minutes further. add potatoes, milk (water or broth), and rest of broth. bring to a boil, stirring occasionally. stir in salt and pepper. simmer for 20 minutes. remove from heat. puree 4 cups of the soup in a food processor and return to pot. (or use an immersion blender- you can puree all of it for a creamier soup). stir to mix and its ready to serve. serving suggestions: for non-vegans you can add a dollop of sour cream or a sprinkling of cheddar; serve with chopped green onions or chives.","target":"in a soup pot put mushrooms with juice and potatoes. add water not quite covering potatoes. add bouillon, onion and parsley. cook about 10 minutes until potatoes are soft, but not falling apart when stabbed with a fork. add margarine, and about 2 cups of milk (to start) and thicken with flour\/water paste. add more milk to desired consistency. top with swiss cheese and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: braise carrot in 1 cup of vegetable broth for 3 minutes. add onions and cook 3 minutes further. add potatoes, milk (water or broth), and rest of broth. bring to a boil, stirring occasionally. stir in salt and pepper. simmer for 20 minutes. remove from heat. puree 4 cups of the soup in a food processor and return to pot. (or use an immersion blender- you can puree all of it for a creamier soup). stir to mix and its ready to serve. serving suggestions: for non-vegans you can add a dollop of sour cream or a sprinkling of cheddar; serve with chopped green onions or chives.","target":"in skillet melt butter, saute celery, carrots, and onion. season with pepper if desired. add to a big stock pot add broth,fresh garlic and potatoes cook till almost tender. turn down stove. add can of evaporated milk and cheez wiz till smooth and creamy (warm but not boiling). simmer. i will guess serves 6-8 we usually eat with french bread or salad and the leftovers are gone in a couple days."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: braise carrot in 1 cup of vegetable broth for 3 minutes. add onions and cook 3 minutes further. add potatoes, milk (water or broth), and rest of broth. bring to a boil, stirring occasionally. stir in salt and pepper. simmer for 20 minutes. remove from heat. puree 4 cups of the soup in a food processor and return to pot. (or use an immersion blender- you can puree all of it for a creamier soup). stir to mix and its ready to serve. serving suggestions: for non-vegans you can add a dollop of sour cream or a sprinkling of cheddar; serve with chopped green onions or chives.","target":"in a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. drain, reserving a tablespoon of drippings. saute the onion in the bacon drippings until tender. add the water, potatoes, salt, and pepper. bring to a boil. reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender. combine flour and milk until smooth and gradually stir into potato mixture. bring to a boil and cook and stir 2 minutes or until thickened and bubbly. remove from the heat and stir in cheese until melted. garnish with bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the potatoes, celery, relish, eggs, and salt. mix together sour cream, mayo, and dry italian dressing mix. combine the potatoe mixture with sour cream mixture; refrigerate. to serve, add the shrimp and serve in a salad bowl lined with lettuce.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, cream butter till softened. beat in sugar till light and fluffy. beat in molasses, eggs-1 at a time- beating well after each addition, and salt. sift dry ingredients, mix two together well. form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets. bake at 350* 11-13 minutes. do not overbake. take out when center looks a little underdone. cool.","target":"beat the butter, shortening, sugars, baking powder, spices and salt until light and fluffy. add the egg and molasses and beat well. mix about half the flour into the butter mixture. when well combined add the cornstarch and the remaining flour. divide in half and wrap well. chill for 1 hour or longer for easier rolling. roll dough to 1\/8\" to 1\/4\" thick on a flour dusted work surface and cut into desired shapes with cookie cutters. place on parchment lined or lightly greased cookie sheets. bake the cookies in a preheated 350 degree oven for 10 to 12 minutes until lightly browned at the edges. let cool for 5 minutes on cookie sheet before transferring to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all marinade ingredients. immerse chicken in marinade and leave in fridge for 24 hours. heat oil in skillet until very hot. stir fry chicken for about 5 minutes. remove and keep warm. fry onion and garlic until just browning. return chicken with any remaining marinade, plus broth. simmer until chicken is cooked and sauce is thickened.","target":"dice and cook onions untill soft. dice the peppers and add to pot and cook for 5 more minutes. add the tikka paste. dice the chicken then add to pot and stir well to mix in then cook for 5 more minutes. add the chopped tomatoes and the cream of tomato soup and add to the pot then simmer for 20 mins stirring occasionally untill chicken is cooked through. stir through mango chutney and low fat natural yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown the chicken in olive oil. add salt, pepper, and onions and cook for another 5 minutes. put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes 1\/2 cup of water, oregano, and parsley. cover and cook on low for 6 to 8 hours. add peas cover and cook on high 15 minutes.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: butter a 11 inch pie plate. smear 1\/2 can of the soup in pie plate. flatten chicken breast place ontop soup. in blender add 1\/2 can soup, blue cheese,sour cream,and garlic. pour over chicken. place frozen pizza upside down on chicken cover with foil bake 375 about 45 minutes sprinkle with cheese cook uncovered about 10 minutes.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine tomato sauce and seasonings. dip chicken pieces into tomato sauce mixture and coat with corn flakes cereal. place in a single layer in a shallow pan coated with cooking spray. pour remaining sauce mixture over the top of the chicken. bake at 350 degrees about 1 hours or until chicken is tender. do not cover pan or turn chicken while baking.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: oven 350. heat skillet with 2 tbsp olive oil. season chicken breasts with salt, pepper, and garlic powder. brown chicken in oil for 6 minutes per side. remove to oven-safe baking dish. combine ricotta with oregano and 1 cup crushed tomatoes. spoon 1\/4 cup of cheese\/tomato mixture onto chicken. sprinkle 1\/2 oz of mozzarella ontop of chicken bake 20 minutes.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl, combine the oregano, garlic powder, 1\/8 tsp salt and 1\/8 tsp pepper; rub over chicken. in a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side. transfer to an 11x7 inch baking dish coated with nonstick cooking spray. combine ricotta cheese and remaining salt and pepper; spoon over chicken. top with tomatoes. bake, uncovered, at 350f for 15 minutes. top with cheese. bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 200c\/400°f. rinse the chicken and remove any excess fat and skin and set aside. mix the ingredients for the sauce and set aside. mix all the chopped veggies in a roasting pan and pour the sauce over top. lay the chicken pieces on top of the sauce, skin side down and cover with foil. cook for 25 minutes. remove the pan from the oven, take off the foil and turn the chicken pieces over so that they are now skin side up. return to the oven, uncovered, and continue to cook for 20-25 minutes until chicken is done and skin is crispy. i served this with boiled potatoes that had been thickly sliced. you may want to try this with mashed potatoes, noodles or rice.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400 degrees. brush oil on chicken pieces; sprinkle with 1\/4 teaspoons salt. cut potato lengthwise into 1\/8 inch slices. place potato slices on 18x12 inch piece of double thickness heavy-duty aluminum foil; sprinkle with salt. cut unpared zucchini into 1\/4 inch slices. place zucchini on potato; sprinkle with salt. place chicken pieces and olives on zucchini; top with catsup, oregano and butter. wrap securely in foil. bake until chicken and vegetables are tender, about 1 hour. sprinkle with parmesan cheese. to grill: cook on grill 5 inches from medium coals 25 to 30 minutes on each side.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f spray muffin pan cavities with vegetable pan spray. press wonton wrappers into cavities. in small skillet, cook red pepper and green onion in oil until soft, about 5 minutes. meanwhile, combine chicken, mayonnaise, cheese and seasonings. stir in cooked vegetables. spoon 3 tablespoons filling into wonton \"cup.\" bake 7-8 minutes. serve hot or at room temperature.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat large nonstick skillet sprayed with cooking spray on medium-high heat. add chicken; cook 5 minute on each side or until cooked through (165ºf). add vegetables, broth and dressing; cover. cook on medium heat 6 to 8 minute or until vegetables are crisp-tender. spoon vegetables onto platter; top with chicken, sauce and cheese.","target":"preheat oven to 350°f. in dutch oven over medium heat, warm 1 tablespoon oil. add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes. remove to a plate. add remaining oil and brown chicken about 5 minutes on each side. drain on paper towels and remove excess grease from pan. return chicken, vegetables and remaining ingredients to dutch oven and mix gently. cover and bake until chicken is no longer pink in center, about 1 hour, stirring once."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: (no need to add salt, the italian dressing will take care of that). (can use other ingredients, such as green olives, hominy, whole kernel corn) add ingredients in the order as listed, (the vinegar in the dressing and the juice from the jalapenos keeps the avocado from turning dark) stir gently. pour into a bowl that can be tightly covered and refrigerate until all ingredients are cold. better if refrigerated overnight. stir again gently. serve with tortilla chips.","target":"remove membranes and seeds from peppers. dice peppers and place in a large plastic bowl (jalapenos should be finely chopped). drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers. add italian dressing and stir well. cover and marinate in refrigerator for 8 hours. drain. dice roma tomatoes and cilantro and stir into mixture. serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the onions until tender; drain. heat 4 tablespoons of the butter in a skillet and saute the onions. beat the eggs and milk together. add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste. bake in a buttered casserole at 375°f for 35 minutes. melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. top the casserole with the buttered crumbs and bake for 15 minutes longer.","target":"preheat oven to 350 degrees and butter a shallow 1 1\/2 quart baking dish. in a skillet, cook scallions and garlic in butter over moderate heat until scallions soften, about 20 minutes. stir in cream and 1\/4 cup parmesan cheese; transfer to baking dish. in a skillet, heat oil over moderately high heat until hot, but not smoking. saute bread crumbs, stirring until golden brown, about three minutes. transfer breadcrumbs to a bowl and cool. add remaining parmesan cheese and season to taste with salt and pepper. top casserole with breadcrumb mixture. bake, uncovered, in the middle of oven until hot, 15-20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the onions until tender; drain. heat 4 tablespoons of the butter in a skillet and saute the onions. beat the eggs and milk together. add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste. bake in a buttered casserole at 375°f for 35 minutes. melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. top the casserole with the buttered crumbs and bake for 15 minutes longer.","target":"grease a 9\" x 13\" pan. glass if you plan to microwave. place onions and mushrooms in pan. combine soup and milk. pour over onions. mix cracker crumbs with butter and sprinkle over onions. bake at 325 for 30 minutes or microwave 10 minutes on med high."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in medium bowl, mix sour cream, chilies, paprika, cumin, salt, onions and garlic. in 9 x 13-inch baking dish lightly coated with cooking spray, place 3 tortillas so that they overlap slightly. in layers, add one third of the chicken, one third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. repeat layers 2 more times. cover and refrigerate several hours or overnight. preheat oven to 350°f. bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. let stand 5 to 10 minutes before serving. serve with salsa.","target":"cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1\/3 sauce and cheese. top with a second layer of tortillas, 1\/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"mix together first 5 ingredients and shape into 4 oval patties about 3\/4\" thick. cook patties in skillet until brown on both sides; drain. add onion slices, broth and mushrooms. heat to boil then reduce to low and simmer about 15 minutes or until patties are done. remove patties to plate and keep warm. heat onion mixture to a boil. mix together water and cornstarch. stir into onion mixture in skillet and boil 1 minute, stirring. serve over patties."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"preheat oven to 350°f (175°c). beat egg slightly. add water and combine. add soda crackers and mix well. add beef, onions, and bell pepper. add seasonings to desired amounts. combine well, and form into fit-sized loaf shapes (can form into 1\" meatballs for easy microwave reheating of leftovers). brown over medium heat on one side, then brown other side. place in covered baking dish (or crockpot cooker), cover with remaining ingredients. bake at 350°f (175°c) for about 1 hour (crockpot: bring to simmer on high, turn to low for 1-4 hours.) remove bay leaf before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3\/4-inch thick. cook patties in 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes. drain. add onion, broth and mushrooms. heat to boiling; reduce heat. cover and simmer until beef is done, about 10 minutes. (i usually start boiling the water for homemade mashed potatoes at this time and the steaks will be ready by the time you get the mashed potatoes ready). when patties are done, remove them from skillet. keep warm. heat onion mixture to boiling. mix water and cornstarch; stir into onion mixture. boil and stir 1 minute. serve over patties and mashed potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"saute mushrooms in butter. remove mushrooms from pan and set aside. mix together beef, egg, onion, bread crumbs, salt, pepper, and garlic powder. form into 4 patties. brown in same pan (add more fat if necessary). add onion soup and water. simmer 10 minute. add mushrooms and heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"in a large bowl, combine the ground beef, salt and pepper; shape into four oval patties. in a large skillet, brown patties on one side. turn and add onions. cook until meat is no longer pink. place toast on serving plates. top each with onions and a beef patty; keep warm. stir flour into skillet until blended. gradually add water; stir in bouillon. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. serve with meat and onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"combine ground turkey, ground round, breadcrumbs or oats,eggs,carrots, onions, green pepper, salt and pepper. divide meat mixture into 6 equal portions, shaping each into a 1\/2-inch-thick patty. heat a large nonstick skillet coated with cooking spray over medium-high heat. add patties; cook 6 minutes or until browned, turning after 3 minutes. remove patties from pan; keep warm. stir in water, tomato paste, wine or sherry, worcestershire sauce, pepper, and french onion soup. bring to a boil; add patties and fresh sliced mushrooms if using. cover; reduce heat and simmer 10 minutes. uncover and cook until wine mixture is reduced to 3\/4 cup (about 10 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take 1\/4 cup of the soup,ground beef,bread crumbs and eggs. mix well. shape into 6 patties. cook the patties in a large skillet for 6 minutes per side,drain. combine the remianing soup and mushrroms in the skillet and stir. cook until heated. serve over the steak.","target":"corse chop 1\/2 of the drained can of mushrooms. saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. remove from heat and let cool. in a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion\/mushroom mixture together and make 4 oval patties. fry or broil the 4 patties to desired doneness ( i like medium well). while the steaks are cooking, add the consomme' and remaining 1\/2 can of mushrooms to a medium sauce pan and bring to a simmer. mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f (175°c). grease and flour a loaf tin. sift together flour, ginger, cinnamon, baking powder, baking soda; set aside. in a large bowl, cream butter and brown sugar until light and fluffy. beat in eggs and golden syrup. add flour mixture and water; beat until smooth. pour batter into pan. bake for 30- 35 minutes or until a toothpick inserted into cake comes out clean. cool in pan on a wire rack for 10 minutes. remove from pan and cool completely.","target":"in a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light. dissolve the baking soda in 1 cup of boiling water. add to creamed butter mixture. add flour and eggs. pour batter into a greased and floured 9\" round baking pan and bake at 325f for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix dry ingredients and cut inthe shortening, use either two knives or a pastry cutter. cut shortening until the flour mixrure resembles coarse crumbs. use a fork and stir in the milk and mashed potatoes. tranfer to a lightly floured board and knead 8-10 times. put the dough on an ungresed baking sheet and pat with hands into a round shape until it is apprx 1 1\/2\" thick mark triangular serving slices by cutting into the dough appr 1\/4\". brush with milk bake in 450f oven for 15-20 minutes or until golden. serve with butter and fresh home made jelly or jam.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat sweet potatoes, sugar, milk, butter, egg, salt and maple flavoring until smooth. put into greased 2 qt casserole. in small bowl, mix brown sugar, pecans and flour. cut in butter until crumbly. sprinkle over sweet potatoes. bake, uncovered, at 325° for 45 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. beat all sweet potato ingredients together and pour into greased 81\/2\"x11\" baking pan. in a small bowl mix the topping ingredients together,stirring well. crumble the mixture over top of sweet potatoes. bake in oven for 35-45 minutes until sweet potatoes are set and topping looks crunchy. delicious!","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mash the potato and add the potato water, salt, sugar, and shortening. in a medium sized bowl mix 5 cups flour and yeast. add lukewarm liquid mixture and work into flour. knead remaining 2 cups of flour into the dough. let rest in a warm place for 30 minutes. work down and form into loaves. place into pans and let rise until doubled in size. bake at 375 degrees for 35 minutes. remove from pans and brush butter over entire surface of loaves.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cool potato water to lukewarm. dissolve yeast in 1\/4 cup of the liquid. to the remaining liquid, add the shortening sugar and salt. add the softened yeast and 1\/2 cup of the flour. beat; add remaining flour gradually. turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture). place in a bowl, cover and let rise until doubled. when doubled, divide into 2 parts, shape into loaves and place in greased loaf pans. cover and let rise again until dough doubles in bulk. bake in a preheated 375f oven for 45 minutes or until bread shrinks a little from the sides of the pan.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: set oven to 425 degrees f. grease a 2-qt baking dish. place the sliced potatoes evenly on bottom of baking dish; sprinkle the parmesan cheeseover potatoes. in the microwave, heat together, the butter, onion and seasonings, until the butter is melted, then drizzle over potatoes. bake covered 45 minutes or until the potatoes are fork-tender; uncover, sprinkle with grated cheese; return to oven for about 10-15 minutes, or until the cheese is melted.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mash potatoes in a large bowl until almost smooth. stir in coconut milk and seasonings and mash until smooth. stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish and spread evenly. sprinkle coconut over the top. bake in the center of a preheated 350f oven for 30- 35 minutes. broil until the top is golden, about 3 or 4 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mash sweet potatoes. stir in sugar, 1\/2 cup melted butter, eggs, vanilla and milk until smooth. pour into 9 x 13 inch baking dish and spread evenly. for topping: in a separate bowl, combine 1\/3 cup melted butter. brown sugar and flour. stir in pecans. spread topping evenly over potatoes. bake in preheated oven for 25 minutes until top is golden and potatoes are hot and bubbly.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180 degrees celsius layer potatoes in a shallow baking dish. combine cream and soup in a bowl and then pour over potatoes. bake covered with foil for 1 hour. remove foil, sprinkle with cheese and almonds. cook for a further 30 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in saucepan cook onion in butter till tender but not brown. blend in flour and salt. add milk all at once; cook and stir over medium heat till thickened and bubbly. add cheese, stirring to melt. stir in parsley and mustard. fold in potatoes and frankfurters. place in a 1 quart casserole. cover and bake at 350 degrees for about 35 minutes or till heated through. prep time does not include cooking and cooling of the potatoes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large mixing bowl, combine the soup, sour cream, and peppers. add in hash browns and half the cheese; stir to combine. transfer mixture to an ungreased 2-quart casserole dish. bake, covered, in a 350° oven for 40 minutes. stir; sprinkle with remaining cheese. bake, uncovered, for about 5 minutes more or until mixture is heated through.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mash the icing sugar into the potatoes. it looks impossible but it will work! i found it easiest to use my hands, like i was making pastry. add the coconut and the cocoa powder. push into a rectangular dish\/pan and flatten out until it's about 1\/2 inch thick. chill in the fridge. cut into squares and serve - sparingly! it's very, very sweet. i called it potato bounty, because the taste reminds me of the bounty bar you can buy in the uk - don't know if it sells in the states too. next time i might add chopped glace cherries, maybe some nuts too. 5 minutes squidging time, about an hour chilling. no cooking.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180*c. layer half the potatoes onions and cheese in a large, oven-proof dish. top with another layer of potatoes and cheese. place cream in a jug or bowl. season with nutmeg, pepper and salt. pour over potato, onuion and cheese layers in dish. bake in oven for 1-1\/2 hours - 2 hours, or until potato is soft and tender, and cheese\/cream is golden-brown. garnish with parsley, if desired. serve as a side-dish with chicken, or add chopped frozen chicken fillets to recipe.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre heat oven to 325 f. heat the olive oil in a frying pan and gently fry the onions, ginger and garlic for 3 minutes until onions are transparent. in a large bowl, mix the remaining ingredients together then add the onion mixture. pour into a greased 8 inch square ovenproof dish and bake for about 1 hour 5 minutes to 1 hour 15 minutes, when the bake will be set and golden. if serving hot, allow to rest for about 5 minutes before serving.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and slice the potatoes thin. then boil them for 20 minutes. drain the water and place the potatoes in a large mixing bowl. preheat oven to 375 degrees. mash the potatoes. add the chopped onion,garlic powder, and seasoned salt; mix well. melt, the butter while mixing in the egg,and then mix in the melted butter. place mixture into a casserole dish. make the cheese into strips and place on top, not touching. place in oven and bake for 35-45 minutes, or until the top is stiff where the cheese strips aren't touching.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put a layer of potato in a greased ovenproof dish (i use a large shallow dish); sprinkle with salt and pepper, then layer some onion slices over potato. heat cream over medium heat and spoon approximately 1\/4 cup over onion slices. continue in layers of potato, salt and pepper, onion and cream, finishing with potato. sprinkle cheese over and bake covered with greased foil in a moderate oven 180degc (350degc) for 30 minutes; remove foil and cook for a further 45 minutes or until potatoes are golden brown and cheese crunchy.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 2 days (48 hours) before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes). drain well, cool, and refrigerate, covered, for 2 days to dry. pre-heat oven to 350°. in a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted. peel potatoes and coarsely grate (i use food processor). grate the cheddar cheese, and add all but about a cup or two of cheese), plus all of the parmesan to the potatoes, in a large mixing bowl. add the milk\/butter mixture and toss to combine. spray a casserole dish or 9 x 13 baking dish with pam, and pour in potatoes. bake for 1 hour, uncovered. top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 200 degrees celsius melt 1 oz of the butter in a frying pan and fry the onion, garlic, peppers, and courgettes for 5-7 minutes, until soft. meanwhile, parboil the potatoes in boiling salted water for 5 minutes. drain and cool by rinsing in cold water. layer half the potatoes over the base of a 3pt oven proof dish. spoon over the pepper mixture then the rest of the potatoes. place the remaining butter, flour, and milk in a saucepan and cook over a low heat, whisking, until it boils and thickens. stir in the cream and pour the sauce over the potatoes. scatter over the cheese and thyme leaves and season with salt and freshly ground pepper. bake for 30 minutes or until golden. garnish with fresh thyme.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. mix ingredients together, reserving 1 cup of cheese. spread into shallow baking pan. bake, covered, 45 minutes. remove cover, sprinkle remaining cheese on top and continue baking, about 15 minutes until cheese is melted and begins to brown.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil and add pepperoni, cook for 1 minute. add remaining ingredients and cook stirring occasionally for 5 minutes. turn heat to low and simmer covered for approx 30 mins or until potatoes are tender. turn heat to high and toss potatoes around for a few minutes to crisp.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bake potatoes until done. when cool, cut in half and scoop out middles. place shells on baking tray. mix remaining ingredients with the scooped-out potato and mash. heap the mixture in the shells and put a slice of cheese on top. bake at 350 degrees for 25 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. transfer to a greased 2-qt. baking dish. in a small bowl, combine brown sugar, coconut, pecans and flour; cut in butter until crumbly. sprinkle over potato mixture. bake, uncovered, at 325 for 45-50 minutes or until golden brown. yield: 8-10 servings.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat half and half, butter and spices in small saucepan, do not boil. spray bottom and sides of 9x13 cake pan with non stick spray. cover bottom of of pan with thawed hashbrowns. pour half and half mixture over potatoes. sprinkle parmesan cheese over the top (can also use other shredded cheese of your choice see note on description). bake at 325 degrees for 45 minutes or until heated though and lightly browned. sometimes i add diced ham on the top of the potatoes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375*. slice cooked potatoes thin. melt butter in skillet and add potatoes and chopped onions. cook; turning until lightly browned. spread potatoes and onions in shallow 1 1\/2 quart baking dish. sprinkle lightly with rosemary, salt and pepper. mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper. pour cheese mixture over potatoes. bake for 35 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. par boil potatoes until slightly soft (not all the way) or microwave for the same consistency. cool slightly so that you may handle them to cut up into large bite size pieces. place potatoes in a casserole dish combine with chopped onion, olive oil, parsley, garlic and onion powder. mix together to combine all flavors together. bake approximately 1 hour or until potatoes are cooked through and slighted roasted. mix in mayonnaise and top with cheeses. put back in oven until cheese melts.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400. layer potatoes, 2\/3 c french fried onions and 1 cup of the mixed cheeses in 3 quart casserole. combine soup, chilies, sour cream, eggs and frank's redhot sauce in medium bowl. pour over potatoes and onions in casserole. bake uncovered 45 minutes or until potatoes are cooked and mixture is set. remove from oven and sprinkle with remaining 1 c cheeses and 2\/3 c onions. return to oven and bake 3 minutes more or until onions are golden brown. let stand 5 minutes before serving.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 200°c\/gas 6. place the potatoes, thyme, garlic and tomatoes in a roasting tray. season with salt and freshly ground pepper. pour over the olive oil and white wine, mixing well. cover the roasting tray with kitchen foil, sealing the edges well. bake for 30 minutes until the tomatoes are pulpy and the potatoes are falling apart.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease and lightly flour a 13 x 9 inch baking dish. preheat oven to 400 degrees. in a large bowl, combine the sunflower oil, yogurt, and eggs. add the vegetables and spices. slowly add the flour and mix until combined. spread in the prepared pan. bake for 40 to 45 minutes, until top browns. remove from oven and serve warm for breakfast, as a snack or as a side dish.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: layer 1\/2 of potatoes, onions, tomatoes, cheese salt and spices in a shallow baking dish. repeat, ending with tomato and cheese slices alternately placed across the top. pour on milk. cover loosely with foil. bake at 425 for 25 minutes. remove foil and bake a further 5 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat the egg with electric mixer on medium speed until fluffy. add yogurt, olive oil, flour and baking powder to the egg mixture and mix it with mixer on medium speed. add grated potatoes, onion and dill with salt, black pepper and cayenne pepper to the batter. pour sesame seeds over the batter. bake at 400°f in a 1 qt pan for 30 minutes or until done.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain off as much liquid as possible from potatoes, then toss with the onion, parsley and flour. beat eggs with a little salt and pepper and then add to potato along with the melted butter and mix to combine. pour into a well greased casserole dish and bake at 200.c for approx 10 minutes. reduce heat to 180.c and cook for a further 30 mins or until golden and set.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 400°f place the potatoes, thyme, garlic and tomatoes in a roasting tray. season with salt and freshly ground pepper. pour over the olive oil and white wine, mixing well. cover the roasting tray with kitchen foil, sealing the edges well. bake for 30 minutes until the tomatoes are pulpy and the potatoes are falling apart.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water for 10 minutes. cut potatoes into thin slices. arrange a layer of potatoes in the base of an ovenproof dish. layer with leek, garlic, cheeses, and parsley. season to taste. repeat layers 3 times, until all ingredients have been used, finishing with a layer of cheese. mis the cream, milk, salt and pepper together, then pour over potato layers. cook in a preheated oven at 325 degrees for 1-11\/4 hours, unles cheese is golden brown and bubbling and potatoes are tender.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: individually wrap the sweet potatos in foil and bake at 450 for 1 hour. cool and peel off skin. mash potatos with a potato masher or ricer in a bowl. preheat oven to 325 degrees. mix all ingredients together except for cream. beat with an electric mixer until smooth. add cream and mix well. mix topping ingredients together in a bowl or small bag. pour into greased baking dish ( 1 1\/2 quarts). add topping. bake for 25 to 30 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the butter, egg, honey, sugar, salt and potato. beat for 2 minutes. add the potato water, milk and yeast add the flour, 1\/4 cup at a time and beat with a dough hook on the lowest speed until the mixture forms a soft dough that pulls away from the bowl. the dough should be tacky, not sticky. turn the dough out into a well-oiled bowl, cover with clingwrap and let rise in a warm place until doubled in size, about 1 - 1 1\/2 hours. preheat the oven to 400 degrees farenheit. punch the dough down, and divide into 19 portions. shape each portion into a roll and place 1 inch apart on a baking sheet lined with parchment paper. let rise for another 45 minutes, or until the rolls are touching each other. bake for 12 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. spray a 13x9 pan with pam. put hash browns in pan and add salt and pepper to taste. top with grated cheese and pour half and half over top. drizzle with melted butter. sprinkle with paprika, if desired. bake for 1 to 1.5 hours. i like to cover mine with foil and then uncover the last half an hour.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: ****topping**** -in a small bowl, combine brown sugar, pecans, flour and cut in butter w\/ pastry blender. in a bowl beat potatoes, sugar, milk, butter, eggs, salt and vanilla. transfer to greased 2 qt baking dish. sprinkle topping over mixture. bake uncovered 325 45 - 50 minutes.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. let the dough rise till it\u2019s doubled in bulk, about 90 minutes. divide the dough into 15 pieces and roll each one into a ball. place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each. cover and allow the rolls to rise for about 90 minutes or until they\u2019re quite puffy. bake the rolls in a preheated 375°f oven for 15 - 20 minutes, until they\u2019re golden brown.","target":"blend ingredients together, keeping some of the cheddar aside. pour into a lightly oiled baking dish, and sprinkle the top with the remaining cheese. bake until hot, (30 minutes) at 350 degrees f. to brown cheese, broil for a few minutes at the end of cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute' chicken pieces in oil (other than oil called for in recipe). saute' garlic in olive oil. add chicken pieces to garlic and oil. add pepper flakes and lemon juice. add broccoli and stir to mix well. add cooked ziti and turn to coat well. mix in 1\/3 cup parmesan cheese and turn to coat. season with salt and pepper, be generous. sprinkle with additional parmesan cheese.","target":"cook the chicken and chop into small pieaces. in large pot mix all ingredients but not the pasta (liquids first)add as much veggies as you wish. cook pasta then put off to the side. when you veggie are soft add pasta into a bowl and pour the sauce on top then enjoy. also i like to use frozen veggies for fast cook time.and canned carrots(sliced)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute' chicken pieces in oil (other than oil called for in recipe). saute' garlic in olive oil. add chicken pieces to garlic and oil. add pepper flakes and lemon juice. add broccoli and stir to mix well. add cooked ziti and turn to coat well. mix in 1\/3 cup parmesan cheese and turn to coat. season with salt and pepper, be generous. sprinkle with additional parmesan cheese.","target":"bring a large pot of salted water to a rolling boil, add pasta, boil, stirring often, for about 4 minutes. add broccoli to boiling pasta, and cook another 4 minutes, or until pasta is soft, and broccoli is tender-crisp. meanwhile, melt the butter in a large frying pan, over medium heat. add onion, saute 4 minutes. crumble chicken into pan. cook, stirring often, until no longer pink, 4-5 minutes. add the sour cream, green onions and seasonings and stir until hot. drain pasta, toss with sauce and sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute' chicken pieces in oil (other than oil called for in recipe). saute' garlic in olive oil. add chicken pieces to garlic and oil. add pepper flakes and lemon juice. add broccoli and stir to mix well. add cooked ziti and turn to coat well. mix in 1\/3 cup parmesan cheese and turn to coat. season with salt and pepper, be generous. sprinkle with additional parmesan cheese.","target":"cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook rice mix according to package directions. drain artichoke quarters, reserving 1\/2 cup liquid. stir together rice, artichokes, chicken, and next 4 ingredients. stir together artichoke liquid, mayo, curry powder, and salt; toss with rice mixture. cover and chill 8 hours. serve on lettuce leaf.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream butter and sugar; add eggs, mix well. mix bananas and buttermilk. mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. stir in bran, apricots, and nuts. pour in greased 9in loaf pan. bake at 350* for 55-60 minutes, until bread tests done. cool 10 minutes before removing from pan.","target":"preheat oven to 350°f grease and flour 2 standard loaf pans. mash the bananas until smooth and lump free, set aside. cream the butter and sugar together. when smooth add the eggs and vanilla extract. beat for 1 minute then stir in the mashed bananas, mixing thoroughly. add the dry ingredients and mix until combined, then stir in the milk. divide the batter between the two pans, then bake for 50 - 60 minutes or until tested done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, cream sugar and shortening. add potatoes, salt and eggs. in a small bowl dissolve yeast in 2\/3 cups warm water; add to creamed mixture. beat in 2 cups flour and remaining water. add enough remaining flour to form a soft dough. shape into ball. (don't knead) put in greased bowl and turn to grease top. cover and rise 1 hour. punch down. divide into 3 parts. shape each part into 15 balls and put into 3 pans. cover and let rise for 30 minutes. bake at 375° for 20-25 minutes. remove from pans and cool on wire racks. (i use instant mashed potatoes, prepared). may be frozen. i also make them earlier than needed and cook them only until firm so i can finish cooking them just before my meal.","target":"place potatoes in a pot. add cold water to cover. heat over med high heat. cook until potatoes are tender. do not drain! stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. cook 15 minutes. serve soup topped with cheese and bacon bits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown beef; drain. combine all ingredients except chip and cheese into a dutch oven (large skillet). heat to boil then reduce heat and simmer 15 minutes. to serve: crumble chips onto each plate top with a generous helping of stew and sprinkle with cheese.","target":"in a skillet, brown ground beef until it is no longer pink,drain and place into slow cooker. add taco seasoning, ranch dressing, tomatoes, chili beans, corn, and 1 cup of water and mix well. cover and cook on high for 1-2 hours. serve over tortilla chips, and sprinkle cheddar cheese over top of each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. combine butter, oil, cocoa and water in a saucepan and heat until butter is melted. in a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla. add melted butter mixture to the flour mixture and blend. pour batter into a greased 9x13x2-inch baking pan and bake 20-25 minutes or until done. while cake is still hot, ice cake. for icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge. remove from heat and add powdered sugar, vanilla, and pecans.","target":"cake:. in a large mixing bowl, combine the cake mix, pudding mix, water and egg whites. beat on low speed for 1 minute; beat on medium for 2 minutes. pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. cool completely on a wire rack. frosting:. place milk and extract in a large bowl. sprinkle with a third of the pudding mix; let stand for 1 minute. whisk pudding into milk. repeat twice with remaining pudding mix. whisk pudding 2 minutes longer. let stand for 15 minutes. fold in whipped topping. frost cooled cake. garnish with chocolate curls if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. combine butter, oil, cocoa and water in a saucepan and heat until butter is melted. in a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla. add melted butter mixture to the flour mixture and blend. pour batter into a greased 9x13x2-inch baking pan and bake 20-25 minutes or until done. while cake is still hot, ice cake. for icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge. remove from heat and add powdered sugar, vanilla, and pecans.","target":"in large saucepan heat chocolate, coffee, spices, salt, and water over low heat. stir till chocolate is melted and mixture is smooth. heat to boiling and simmer 4 min, stirring constantly. add milk, cover and heat thoroughly, but do not boil. just before serving, whisk briskly, until foamy. pour into cups and top with whipped cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion and garlic in oil with the bay leaf for 3 tp 4 minutes. remove 4 ounces of broccoli florets. add the rest of the broccoli and stock. bring to a boil and simmer gently, covered for 10 minutes. the broccoli should be tender but still bright green. remove the bay leaf and cool slightly. blend the soup till it is completely smooth. season to taste with salt and pepper and add the lemon juice. reheat gently in a clean pot. meanwhile steam the reserved florets till tender, 8 minutes or so. scatter them over the soup, stir and serve.","target":"cook chopped onions with olive oil in a pot. mix 1\/4 cup hot water with bullion, add to onions. put broccoli and remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning. take out the florets and blend soup, grind in the pepper and add the coconut milk while blending. put the florets back in and serve. note: if using so delicious coconut milk, the calories come to 55 per bowl (four servings total). i like using this brand because it is low calorie and still gives a wonderful creamy texture to soups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425°f. halve zucchini lengthwise. scoop out middle (seeds and some meat) of zucchini. chop tomatoes and scallions, or any other vegetables you would prefer to use. blend together flavored cream cheese and regular cream cheese. a mixer works best, but this can also be done by hand. add chopped vegetables to cream cheese and mix. scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish. cook for 15-20 minutes or until the top of the cream cheese is starting to brown\/stiffen. note: some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. you may cook longer, but the cream cheese will start to liquefy.","target":"cook whole zucchini in boiling water about 10 minutes, or until tender. cut in half lengthwise. scoop out centers, leaving a 1\/4-inch shell; chop center portion and set aside. melt butter in a large skillet; saute mushrooms about 3 minutes or until tender. stir in flour and oregano; remove from heat. stir in monterey jack cheese and pimento; stir in the reserved chopped zucchini. heat mixture through. preheat broiler. fill zucchini shells, using approximately 1\/4 cup filling for each. sprinkle with parmesan cheese. broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly. note: stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. broil for 5 to 7 minutes instead of 3 to 5."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sauté onions and garlic in olive oil or skip the oil and sauté in a little of the chicken both. add the rest of the ingredients and simmer for 30 minutes, stirring occasionally. top with fat free sour cream (optional) and chopped fresh cilantro for garnish. serve with baked tortilla chips and a green salad.","target":"place oil in large skillet - i use a cast iron dutch oven. add chicken, peppers, onions and celery, salt and pepper. cook over medium heat for 10-15 minutes, stirring and separating as it cooks. add beans, tomatoes, water, tomato paste, worcestershire sauce, chili powder,and garlic powder. bring to a boil. reduce heat and simmer for 30 minutes. ladel hot chili into individual bowls: top with grated parmesan and orange cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"preheat oven to 350°f wash potatoes; cut into 1\/4 inch slices. arrange half of slices in greased medium baking dish. drop spinach into large pot of boiling water. cook 1 minutes; drain. rinse under cold water; squeeze out excess moisture. place half of spinach on potato slices. drizzle on melted butter. add half of salt and pepper. arrange remaining potatoes, then spinach. add remaining salt and pepper. blend cream and nutmeg; pour over spinach. bake 40-50 minutes or until potatoes are almost tender. remove from oven; sprinkle with cheese. bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender. if cheese browns too quickly, just cover with foil and finish baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily. slice the tomatoes thinly. grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper. add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used. mix the parmesan cheese and the breadcrumbs together and srinkle over the top. drizzle any remaining butter over the top. bake in the oven at 189 c (350 f) for 40 minutes until golden brown. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"combine soup and sour cream. spoon enough to barely cover bottom of two 9x13 pans. place potatoes over sauce mix. top with cheese sauce (put into plastic bag, cut hole in corner and squeeze out onto potatoes). add veggie(s) of choice. cover with remaining sauce. don't worry about covering completely. sprinkle shredded cheese all over and\/or top with crushed potato chips. bake 375 for 30-40 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"preheat oven to 350°. cook potatoes in lightly salted water for 5 minutes; drain and set aside. make sauce. cook onion and garlic in hot oil over medium heat until tender. stir in flour salt and pepper. add milk all at once. cook and stir until thick and bubbly. in a greased 2-1\/2 quart baking dish, layer half of the potatoes. pour half of the sauce over the potatoes and sprinkle with half cup of cheese. repeat with remaining ingredients. bake covered for 35 minutes, uncover and bake another 35 minutes. let stand 10 minutes before eating."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"preheat oven to 350°f. cook potatoes in salted boiling water for 5 minutes, drain then set aside. in large sauce pan cook onion and garlic in hot olive oil over medium heat until soft, stir in flour,salt and pepper. add milk at once, cook stirring until thick and bubbly. remove from heat. in a 9 x 13 x 2 inch glass baking dish pour half the potatoes. pour half the sauce over potatoes. sprinkle 1\/2 cup parmesan cheese over potatoes. repeat with potatoes and cheese. cover remaining cheese and refrigerate. cover with tin foil and bake for 35 minutes. uncover and sprinkle remaining cheese over potatoes.bake uncovered for 35 minutes more until the potatoes are tender and the top is golden brown. let stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"boil potatoes in lightly salted water until tender. cool,peel and cut into 1\/4-inch slices;layer slices in buttered casserole dish. preheat oven to 350 degrees. melt butter in medium saucepan and whisk in flour until mixture is smooth. gradually add hot milk, whisking constantly. stir in cheeses and continue cooking, whisking, until cheeses are melted. season to taste with salt and pepper. pour over potatoes and sprinkle with cheddar,parmesan and paprika. bake 20 minutes. place under broiler just until brown and bubbly; serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. spray a 13 x 9 pan with oil. peel and cut garlic cloves in half or thirds. rub sides and bottom of dish with cut side of garlic cloves. leave garlic pieces in bottom of pan. layer half of potatoes in bottom of pan. salt and pepper. sprinkle with half the cheese. pour half the cream over potatoes. repeat layer. bake for 60 to 75 minutes until potatoes are done. push potatoes down into cream during the first 30 minutes of baking. if top gets too brown cover with foil.","target":"place potatoes in a large saucepan. cover with water. bring to a boil and cook until potatoes until tender, about 15 minutes. remove potatoes from pan to cool. peel potatoes and cut into pieces. mash with a potato masher. mix in 1 tablespoon butter, salt, pepper, garlic, nutmeg and 1\/2 cup parmesan. mix well. preheat broiler. butter a shallow 2-quart baking dish. spread potatoes in pan and sprinkle with 1\/4 cup parmesan. dot with remaining 1 tablespoon butter. place under low broil until top is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together all ingredients, except peanut butter. add sugar until it's of dough consistency. refrigerate to chill dough for an hour or two. roll out onto powdered sugar dusted bread board or waxed paper. spread peanut butter over potato dough. roll it up like a jelly roll loaf. refrigerate for about an hour, then slice into pinwheels.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat powdered sugar into the mashed potato. keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky. turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary. roll the potato \"dough\" out to about 1\/4 inch thickness and spread with peanut butter or jelly or both. roll the dough up like a jelly roll and cut like cookies.","target":"peel, cut up and boil potatoes until tender. drain water and put potatoes in a mixing bowl. add margarine, sour cream and milk. use an electric mixer and mix until desired consistency. the key here is to add salt and pepper to taste. you might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt. pepper is the same way, although use it more sparingly. just remember to add a little at a time, until you get it where you like it. once that is done, i usually put a couple of pats of margarine on top of the finished potatoes to let it melt. then sprinkle parsley over it. this will make the best mashed potatoes i've ever found anywhere."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"preheat a griddle. put cornmeal in a bowl, and add the boiling water. stir well and allow to cool. add the wet ingredients: milk, oil, and egg; stir. sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder. add corn and olives; stir. each pancake will be made from about 4 tablespoons of batter. spoon onto the griddle and let cook, flipping once. should be nice and golden brown on both sides. top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 4 ingredients in a large bowl, and make a well in the center. stir together buttermilk, eggs, and melted butter. add to dry ingredients, stirring just until moistened. fold in chopped apple. pour 1\/4 cup batter for each pancake onto a hot, lightly greased griddle. cook until tops are covered with bubbles and edges look cooked; turn and cook other side.","target":"make up pancake batter first. sift flour,salt and baking powder into bowl. make a well into the centre and add beaten egg gradually stirring in as much flour as it will take. add the milk slowly absorbing the rest of the flour. let stand while preparing vegetable ingredients. squeeze out the grated zucchini and put into a mixing bowl. add all other listed vegetable ingredients and mix before adding to the batter. spread about 2 tablespoons of batter mixture for each pancake into a lightly oiled non stick frypan on medium heat. cook until golden brown (about 3 minutes) on one side and flip."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine pudding mix, sugar, and pecans. put butter in a shallow bowl. cut biscuits in quarters. dip, biscuit pieces in butter, then pudding mix, placing them in a tube pan. keep stacking until all pieces are done. bake at 350* for 30-35 minutes. cool in pan for 30 minutes; invert onto plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine pudding mix, sugar, and pecans. put butter in a shallow bowl. cut biscuits in quarters. dip, biscuit pieces in butter, then pudding mix, placing them in a tube pan. keep stacking until all pieces are done. bake at 350* for 30-35 minutes. cool in pan for 30 minutes; invert onto plate.","target":"combine brown sugar, butter and cinnamon in a small microwavable dish. microwave on medium-high for approximately 2 minutes or until the butter melts. stir. spread 1\/2 of mixture over the bottom of a greased bundt pan. cut biscuits into quarters and spread half over the sugar mixture. drizzle over the remaining sugar mixture and top with the rest of the biscuits. microwave, uncovered, on 70% power for 5 minutes or until the biscuits are firm and no longer doughy. remove from microwave and let stand 2 minutes. invert onto serving plate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine first four ingredients; add chicken and toss to coat. cover and refrigerate for 2 hours. remove chicken from marinade and reserve marinade. heat oil in wok or large skillet; stir-fry chicken for 2-3 minutes or until no longer pink. with slotted spoon, remove chicken and set aside. in the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. cook and stir until slightly thickened and heated through. stir in cashews and chicken; heat through. serve over rice.","target":"thoroughly combine soy sauce, sherry, garlic and cornstarch, and set aside. heat oil in a hot wok or large skillet until just smoking. add chicken and stir-fry over high heat until browned on all sides. add vegetables, and continue cooking until vegetables are just cooked and still crisp. reduce heat, add soy sauce mixture, and continue cooking until sauce is thickened. stir in cashews, and serve over hot rice noodles or rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine first four ingredients; add chicken and toss to coat. cover and refrigerate for 2 hours. remove chicken from marinade and reserve marinade. heat oil in wok or large skillet; stir-fry chicken for 2-3 minutes or until no longer pink. with slotted spoon, remove chicken and set aside. in the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. cook and stir until slightly thickened and heated through. stir in cashews and chicken; heat through. serve over rice.","target":"make rice and set aside. keep warm. dissolve bouillon in 1 1\/4 cups boiling water. combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture. heat oil in a large skillet. add chicken, and cook until browned, stirring often. stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender. stir in cashews. serve over hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine first four ingredients; add chicken and toss to coat. cover and refrigerate for 2 hours. remove chicken from marinade and reserve marinade. heat oil in wok or large skillet; stir-fry chicken for 2-3 minutes or until no longer pink. with slotted spoon, remove chicken and set aside. in the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. cook and stir until slightly thickened and heated through. stir in cashews and chicken; heat through. serve over rice.","target":"in a small saucepan, dissolve bouillon in water. combine soy sauce, cornstarch, sugar and ginger. stir the mixture into bouillon. in large skillet, brown chicken in vegetable oil, stirring constantly. add bouillon mixture. cook and stir until slightly thickened. add remaining ingredients, except cashews and rice. simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done. remove from heat. add 1\/4 cup cashews. serve over hot cooked rice. garnish with remaining cashews."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted. stir in vanilla and sweetened condensed milk. chill for 2 hours or until mixture is easy to handle. shape into 1-inch balls. roll in coconut, sprinkles, cocoa or nuts if desired.","target":"beat cream cheese in large bowl with electric mixer on medium speed until smooth. gradually add sugar, mixing until well blended. add melted chocolate and vanilla; mix well. refrigerate 1 hour or until chilled. shape into 1-inch balls. roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.","target":"bring water and bouillon to a boil in a large saucepan. stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. add soup, cheese and milk, mix well. stir in chicken and pepper, heat through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"slice chicken breasts into 1\/2 inch strips. saute chicken in the half of the butter in a large frying pan until cooked through, about 10 minutes. set chicken aside to keep warm. melt the remaining butter in the frying pan and saute the onions and garlic until onions are translucent, about 5 minutes. put chicken back in the pan and add the salsa and corn. simmer about 20 minutes, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"peel and slice potatoes in thin chip slices. layer on bottom of crock pot. salt and pepper. cut onions in slices against rings and layer on top of potatoes. chop bell peppers and throw over onions. chop celery and add. chop carrots and add. lay cut pieces of chicken on top. pour in soups and spread them out; add 1\/2 can of milk (soup can that is). salt and pepper. put lid on and set on low for 6-8 hours. when ready remove chicken and take out the bones; cut chicken into chunks add back to soup. stir and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"in a large baking dish pour a small amount of salsa on the bottom of the dish and sprinkle some corn. trim off any excess fat off chicken breasts and place on top of the salsa\/corn mixture in the dish. pour the remaining salsa and corn over the chicken and cover with foil. bake at 350 for 45 minutes when done, sprinkle the cheese over the chicken and place the oven on broil and cook, uncovered, until the cheese is melted and slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"saute chicken breasts in olive oil, over medium heat, 2-3 minutes each side. in a baking dish, place a layer of salsa. arrange chicken breasts on top of salsa. on each breast layer 1 thin slice of avocado and 1 slice of cheese. cover with remaining salsa. cover dish and bake 30 minutes @ 350."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"heat oven to 325. spray a 9x13 pan with cooking spray. reserve 2 t. enchilada sauce for brushing on chicken. in large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans. pour into baking dish. arrange chicken, skin side up, over rice mixture. cover tightly with foil. bake 1 hour. uncover, brush chicken with reserved sauce. bake uncovered 1 hour longer or until chicken is fork tender and juices run clear."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.","target":"place chicken breasts in greased 4 quart slow cooker. in a bowl, combine the salsa and soup. pour mixture over chicken. cover and cook on low heat 6-8 hours. season, to taste w\/ salt and pepper, if needed. serve on a bed of rice pilaf and top with grated pepper jack cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat cake mix, butter, and 2 eggs at medium speed with an electric mixer until smooth. pour batter into a lightly greased 13x9 inch pan. beat remaining 2 eggs, cream cheese, and 1 cup powdered sugar at medium speed until smooth. pour over cake batter; sprinkle evenly with pecans and chocolate morsels. bake at 350 degrees for 30-40 minutes or until a wooden pick inserted in the center comes out clean. cool cake in pan on a wire rack. sprinkle cake evenly with remaining 1\/4 cup powdered sugar.","target":"preheat the oven to 350°f spray a 9 x 13-inch baking dish with nonstick spray. place the cake mix in a large bowl. whisk together the buttermilk, egg, and oil in a small bowl until blended. add the buttermilk mixture to the cake mix, stirring just until blended. pour the mixture into the baking dish. beat the cream cheese until smooth. beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. spread over the cake mixture. bake 40 \u2013 50 minutes. you want the center to be a little gooey, so do not over bake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle salt on each hen. place hen on a shallow baking pan. mix butter, wine and the tarragon in a bowl. pour 1\/4 of the mixture over each hen. bake at 350 for 30 minutes. pour 1\/2 of the remaining butter mixture over each hen and bake 25 more minutes.","target":"sauté onion and rice in 2 tablespoons butter for 5 minutes or until onion is transparent and rice is golden. add juice, soup, parsley, bouillon and water. bring to boil; cover and reduce heat to medium low and cook for 25 minutes. remove giblets from hens and rinse hens with cold water, pat dry. sprinkle the cavities lightly with salt and pepper. stuff hens with rice mix, close cavities and secure with wooden picks. place hens, breast side up, in a shallow pan. brush hens with butter. cover and bake at 375°f for 30 minutes. uncover and bake 1 hour, baste frequently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle salt on each hen. place hen on a shallow baking pan. mix butter, wine and the tarragon in a bowl. pour 1\/4 of the mixture over each hen. bake at 350 for 30 minutes. pour 1\/2 of the remaining butter mixture over each hen and bake 25 more minutes.","target":"heat oven to 375 degrees. i spray 13 x 9 glass baking dish with pam (recipe does not call for it). using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone. in 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms. heat water and dissolve bouillon; stir into rice mixture. dot with butter. place game hens cut side down over rice. brush with 1 tablespoon honey. sprinkle with salt. cover with foil and bake at 375 degrees for 45 minutes. uncover, brush with remaining honey. bake uncovered for 30 minutes longer or until tender and brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. mix the cottage cheese, yogurt, onion, garlic powder, worcestershire sauce, and salt and pepper in a blender and then pour into a large bowl. stir in the tuna, noodles, and mushrooms. pour all into a greased 8-inch square baking dish. sprinkle the cheese on top and bake for 30 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large suacepan, saute celery and onion in butter over medium heat for about 3 minutes. stir in soup, milk, and pimento until blended. in 2 quart casserole toss the pasta and the tuna; mix well. pour the sauce over the pasta. mix together bread crumbs and melted butter; sprinkle over pasta. bake in a 350 degree oven for 20-30 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix tuna, pasta, soup, mushrooms, peas and onion in large bowl. transfer mixture to a 8x8 casserole dish sprayed with non-stick spray. crush potato chips and sprinkle on top. bake in oven preheated to 350º f for 45 minutes to an hour. let stand 10 minutes before serving.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil noodles, drain. sauté celery and onions in the pot you cooked noodles in-- add the tuna, celery, onions, peas, noodles (cooked) and cream mushroom soup that you have added the milk to. add some salt and pepper. mix all the ingredients. pour into a 2-quart casserole and cover the top with the breadcrumbs. cook uncovered for 20 minutes at 350°f. then turn your broiler on and broil for about 5 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring 2 quarts of water to a boil. add 1 lb frozen noodles, return to boil and simmer 5 minutes. drain noodles and rinse in hot water. in a 2 quart baking dish, combine noodles, tuna, milk, cream of celery soup, 1 cup of cheese. add salt and pepper to taste. stir to seperate. bake 50 minutes uncovered at 350 degrees. sprinkle with remaining 1 cup of cheese last 5 minutes of baking.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare noodles according to package directions. add peas for last 5 minutes of cooking time. drain. combine in 8-cup (2 l) casserole, soup, milk, tuna and half of cheese. stir in noodles and peas. top with remaining cheese. sprinkle with paprika. bake at 400°f (200°c) 20 to 25 minutes or until bubbling and hot.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. cook noodles according to package directions in lightly salter water (do not overcook). drain and toss with butter. set aside. meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan. cook over low heat stirring often for about 15 minutes. add tuna. combine tuna mixture with noodles. spoon into a 2 quart oven safe dish. sprinkle with crackers. bake 20-25 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat the oven to 350 f; spray a shallow 2 quart casserole with nonstick cooking spray. cook the noodles according to package directions; drain. meanwhile, spray a large nonstick saucepan with nonstick cooking spray: heat. saute the onions and celery until tender-crisp, about 2 minutes. add the bell pepper, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer. stir in the soup, tuna, milk, parsley, pepper and pepper sauce. remove from the heat; stir in the noodles. transfer to the casserole. sprinkle with the bread crumbs and cheese. bake until the crumbs are golden brown and crisp, 15-20 minutes. top with the tomatoes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil the noodles until they are done. while boiling combine the cream of mushroom soup, tuna (drained), peas, and cheese. stir in the cooked noodles and place mixture in a oven-safe dish. sprinkle bread crumbs on top and bake at 350f until lightly brown on top.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. cook onion in butter until golden brown; combine with soup, milk, tuna, noodles and peas. pour into a 1 quart casserole. combine cheese and bread crumbs and sprinkle on top of tuna mixture. bake 25 minutes, add time if needed until hot and bubbling.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. spray an 8-by-8-inch baking dish with cooking spray. in a large bowl, combine noodles, tuna, mushrooms and green beans. add mushroom soup, onion flakes, parsley flakes and black pepper. mix well to combine. spread mixture into prepared baking dish. evenly arrange american cheese slices over top. bake for 25-30 minutes. place baking dish on a wire rack and let set for 5 minutes. divide into 4 servings. hint: 1 3\/4 cups uncooked noodles usually cooks to about 2 cups.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. coat a baking dish with non stick cooking spray. in a large pot of water cook macaroni; drain well. in a saucepan combine flour and butter. stir until butter is melted. add milk and whisk until sauce thickens. add cheese to mixture; and whisk until cheese is melted. stir in tuna, peas and noodles. place in a baking dish. bake in oven for 30min.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f. stir soup, milk, peas, tuna and noodles in 1 1\/2-qt. casserole. bake for 20 minute or until hot. stir. sprinkle cheese over tuna mixture. bake for 2 minute more or until cheese is melted. tip: substitute your family\u2019s favorite frozen vegetable for the peas.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven to 375 degrees f. cook noodles according to package. drain well and set aside. saute onions and celery in oil until tender. put all ingredients into a large bowl and mix well. *note: be sure to break up tuna well. transfer into a lightly greased 2 quart baking dish. sprinkle with additional cheese if desired. cover and bake for 45 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f in 4-quart saucepan over medium heat, in 4 tbsp of hot butter, cook celery and green onions until tender, stirring frequently. stir in flour, salt and pepper until blended. cook 1 minute. gradually stir in milk. cook, stirring constantly until mixture thickens slightly and boils. stir in cream cheese until melted. remove from heat. prepare noodles as directed on label and drain. melt 2 tbsp butter in a small sauce pan. stir in bread crumbs. stir tuna and noodles gently into cheese sauce. pour mixture into a 12x8-inch baking dish. sprinkle with bread crumb mixture. bake 20 minutes or until hot and bubbly.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles in boiling salted water per package instructions. mix remaining ingredients together well except for chips. add drained tuna mixture to cooked and drained noodles. place all in greased 2-quart casserole dish. sprinkle with crushed chips. bake: 350ºf. oven for 45 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil noodles until tender, drain away water. combine in a large bowl all ingredients except soup, milk, cheese and potato chips. combine soup, milk and cheese in a sauce pan on the stove top until cheese is melted. pour the heated soup, milk and cheese mixture over noodle, tuna, vegie, mayo mixture and combine. turn into casserole dish. use two dishes if doubling the recipe. crush potato chips and put on top of casserole. bake uncovered in preheated 425 degree oven for 20 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook egg noodles as instructed on bag and set aside. add cream of mushroom soup and peas in separate bowl and stir. (don't drain peas). add tuna (drained) into mixture, stir until blended. add to mixture dill weed, pepper and season salt to taste. add noodles and stir. place mixture into baking dish. pour crushed potato chips on top, spread evenly. bake for 30 minute. enjoy!","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. cook pasta\/noodles to al dente. while pasta is cooking, whisk mayo, milk, mustard, worcestershire sauce, lemon juice, onion powder, salt, and pepper together. mix tuna and peas into sauce. drain and rinse noodles and fold into sauce. pour into greased casserole dish and top with bread crumbs. spray top of casserole with cooking spray. bake one hour or until center is bubbly and top is golden.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles in salted water; drain. coat with butter. preheat oven to 425 degrees. in large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper and celery. cook over low heat, stirring frequently, for 15 minutes. add tuna and peas. combine with noodles and pour into 2-1\/2 quart casserole. sprinkle top with ritz crackers. bake 20 to 25 minutes. garnish with parsley.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook macaroni according to the directions on the package and drain. grate the onion. mix the cream of mushroom soup, cream cheese, and grated onion together. drain the tuna fish and mix in with the cream cheese mixture. salt and pepper to taste. mix in the cooked noodles and pour into a 2 quart baking dish. sprinkle with shredded cheese to cover the top. take the ritz crackers and crush them finely. spread over the shredded cheese. dot the top of the casserole with butter generously. bake in a 350 degree oven for 40 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. coat casserole dish with non-stick spray. cook noodles per instructions and drain. combine noodles, tuna, soups, onion rings, cheese and peas in a large bowl. in separate bowl, combine melted butter and crushed corn flakes. pour noodle\/tuna mixture into casserole dish. sprinkle corn flakes over top of mixture. bake uncovered for 35 minutes and enjoy.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles and drain. combine noodles, tuna, miracle whip and salt. in saucepan, blend (10.5oz) can soup and 1\/2 cup milk. add cheese and heat. stir until cheese melts.add to noodle mixture. drain peas and add to noodle mixture. bake uncovered at 425 degrees for 20 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingrediants, except french fried onions, in 8x11 baking dish. sprinkle french fried onions on top bake 350 for 24- 30 minutes until the french fried onions are golden brown. *for a tastier dish, use 2\/3 cups french fried onions in place of the actual onion in the dish.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook egg noodles and set aside. saute chopped veggies in butter until tender. mix soup milk sour cream tuna and all veggies together. salt and pepper to taste. combine with egg noodles in a greased 13x9 pan. top with bread crumbs and bake covered in a preheated 350 degree oven for 35 minutes. uncover sprinkle with cheese and fried onions and bake 5- 10 more minutes enjoy!","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook rotini according to package directions. mix soup, milk, mayonnaise and mustard. stir in rotini and cheese and gentrly fold in tuna. turn into a 1-1\/2 qt casserole that has been sprayed with cookingoil (so it doesn't stick). bake uncovered at 350 for 45 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook noodles. drain. mix ingredients together and spoon into an ungreased 2 qt casserole dish. mix breadcrumbs, parmesan cheese, and melted butter. sprinkle on top of tuna mixture. top with fresh parsley and paprika. bake uncovered for 35-40 minutes in a 350° oven.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: first cook shells according to directions and drain and rinse under cold water. next add chopped onion, chopped celery and drained tuna. finally add about 10 tablespoons of miracle whip dressing or more to taste you don't want it to be dry, serve warm or cold, you may need to add more dressing after refrigerating.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. cook and drain noodles. return to pan. add to noodles: tuna, sour cream, mayonaise, milk, mushrooms, peas, salt, pepper and 1\/4 cup shredded cheese. (you can either mix it all in now or put half on top of casserole in the next step. sprinkle 1\/4 cup shredded cheese on top of casserole. crush croutons, as finely as you like. sprinkle croutons over top of casserole. bake for 30-40 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook pasta, leaving it slightly firm. crush crackers in a zip-lock bag. heat butter and crackers in pan until lightly golden, let cool. mix tuna, mushroom soup, peas, milk, and pepper together in a casserole dish. add pasta and stir well. top with crackers. bake at 350 degrees for 35-40 minute.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook both boxes of macaroni and cheese dinner noodles only. (do not prepare rest of dinner as directed). drain noodles. slice 6 tablespoons of butter or margarine into 6 separate pats and place in a 9x13 baking dish. add drained noodles, cheese sauce mix from dinner box, and 1\/4 cup milk. stir well. and soup. stir well in baking dish. add drained tuna and 1\/2 cup of the shredded cheese. stir together and top with 1\/2 cup remaining cheese. bake in a 350 degree oven for 30 to 35 minutes. notes: you can add more cheese based on your family's preferences.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the noodles, al dente and grate the cheddar cheese. in the meantime, drain the tuna, slice the mushrooms and mix them in a casserole dish with the dry mustard, mayonnaise and cream of celery soup (you can substitute this with cream of mushroom soup but i prefer cream of celery). once the noodles are cooked, drain them and mix them in with the tuna mixture and shredded cheddar. pour the breadcrumbs over the top. bake the dish uncovered at 350°f for about 45 minutes. enjoy with a salad or something else green (and good for you).","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425 degrees. cook noodles and drain. in a 2 quart casserole dish combine noodles, tuna, celery, onion, and green pepper. in a medium sauce pan combine salt, mayo, soup, milk, and cheese; stirring until cheese has melted and mixture is smooth. pour over noodles and stir to combine. bake at 425 degrees for 20 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cook macaroni as listed on box. while macaroni is cooking, mince onion and drain the tuna and pimentos. drain the macaroni and return to pot, add 1 cup of cheese and remaining ingredients, mix well. pour mixture into a casserole dish. cover with remaining cup of cheese and sprinkle with paprika. bake 30 minutes.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. lightly grease a 3 quart glass baking dish. cook pasta to al dente, according to package directions. drain well, and place in a large bowl. in a large saucepan, melt butter over medium heat. cook onion and celery, stirring until vegetables are tender. stir in flour, mustard, pepper, and salt. add milk all at once. increase heat, and cook and stir until sauce is thick and bubbly, whisking to remove lumps. gently fold sauce, tuna, and tomatoes into noodles. transfer mixture to prepared baking dish, optionally topping with chips. bake 20-30 minutes, until heated through. let stand 5 minutes before serving.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare noodles as directed. while noodles are cooking open cans and layer peas and tuna in bottom of colander. dump noodles on top of other ingredients in colander. by dumping the hot water on top of the other ingredients it heats those ingredients up. do not rinse. dump all back in noodle pan and add remaining ingredients mixing well. it may be necessarily to cook for a couple minutes on low to melt ricotta.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 and deg;f. cook egg noodles (boil for 10-minutes). mix cooked noodles, tuna, cream of celery soup, green beans, milk in a large pot and heat through on medium heat. add salt and pepper as desired for taste. poor mixture into a 9x13 casserole dish. sprinkle bread crumbs over top of mixture. then sprinkle cheese on top. bake in oven for 20 minutes at 400 and deg;f. remove and allow to cool for 5-10 minutes before serving.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving.","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil a pot of water. cook the macaroni and cheese according to box. drain the water out of the macaroni. add the cheese mix, milk, and butter according to box. add the peas (drained), tuna (drained), and cream of mushroom soup *do not add the water to the mushroom soup*. enjoy!","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil water in a pan. cook macaroni in the time given on the package. put the cheese, milk, and butter into the macaroni as directed from the package. add the tuna, peas (both drained), and cream of mushroom soup ( don't add water to the soup). enjoy!","target":"heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1\/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large dutch oven, cook beans and carrots in enough water to cover for 5 minutes. add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl. cut potatoes into 1\/2 inch cubes; add to vegetables. in a small bowl, combine remaining ingredients. pour over salad and toss to coat. cover and chill for at least 1 hour before serving.","target":"boil potatoes in medium-size saucepan until just tender. peel and slice. fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside. stir melted butter and flour in a small saucepan until blended. add mustard and sugar. slowly stir in beer and tabasco sauce. bring to boil, stirring constantly. when it reaches a boil, remove from the heat and pour over potatoes. sprinkle with parsley, toss lightly and let stand one hour. add bacon mixture, toss gently and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large dutch oven, cook beans and carrots in enough water to cover for 5 minutes. add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl. cut potatoes into 1\/2 inch cubes; add to vegetables. in a small bowl, combine remaining ingredients. pour over salad and toss to coat. cover and chill for at least 1 hour before serving.","target":"cover potatoes with lightly salted water and add lemon juice. bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. drain and cool. meanwhile, whisk together the rest of the ingredients. cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. chill until serving time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine the soup, sour cream and garlic salt. add potatoes and cheddar cheese; mix well. pour into a greased 13 inch x 9 inch x 2 inch baking dish. top with parmesan cheese. bake uncovered at 350 degrees for 55-60 minutes or until potatoes are tender.","target":"preheat oven to 350-degrees. coat a 9 x 13 x 2-inch baking dish with canola cooking spray. add hashbrowns, butter, broth, condensed cream of chicken soup, sour cream, chopped onion, cheese, salt and pepper to a large bowl and stir to blend well. place mixture in prepared baking dish. sprinkle cornflakes over the top, press gently over the top of the cornflakes. generously coat the cornflakes with canola cooking spray. bake covered in oven for 30 minutes. remove cover and bake an additional 10-15 minutes or until casserole is lightly brown on top and bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine the soup, sour cream and garlic salt. add potatoes and cheddar cheese; mix well. pour into a greased 13 inch x 9 inch x 2 inch baking dish. top with parmesan cheese. bake uncovered at 350 degrees for 55-60 minutes or until potatoes are tender.","target":"preheat oven to 350°. combine turkey gravy, 1\/2 cup cheese, onions, pepper, potatoes, and sour cream. spoon into a shallow 1-quart casserole coated with cooking spray. bake at 350° for 35 minutes. sprinkle with 1\/4 cup cheese and bacon. bake an additional 5 minutes or until the cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: shell: combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg. press into bottom and sides of lightly buttered pie dish. filling: layer can of drained and flaked tuna evenly over rice shell. combine 3 beaten eggs, milk,grated cheese, onion and marjoram. pour over tuna. bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.","target":"in mixing bowl, combine egg, mayonnaise, seasonings, onion, and green pepper. stir in bread crumbs. mix in tuna. press gently into 8-inch pie plate, using the back of a spoon. shape to fit as a pastry shell. toss vegetables with 1\/4 cup cheese. turn into shell. sprinkle remaining 1\/4 cup cheese over vegetables. bake in preheated 325 oven 20-25 minutes. or microwave on high 3-4 minutes or until edges become firm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make a white sauce of butter, flour, milk and salt. melt butter; add italian seasoning and croutons and brown; reserve a few croutons for topping. in baking dish that has sprayed with cooking spray, alternate layers of ham, eggs, mushrooms and croutons. pour white sauce over layers and top with reserved croutons. bake at 350 for 30 minutes.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.","target":"in a large pan, add the chicken bouillon cubes and potatoes. add enough water to cover potatoes and cook until tender. drain off some of the water (but keep it because you may need it later.) add both cans of soup. stir. add velveeta. stir. now, if it's too thick, add some of the potato water that you kept. enjoy! :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.","target":"pierce potatoes; microwave on high for 6 minutes, turning over after 3 minutes. cut potatoes in chunks. combine potatoes, broth, and milk in large microwaveable bowl. microwave on high for 6 minutes, stirring after 3 minutes. slightly crush potatoes with a potato masher. stir in cheese. (add bacon if desired.). add desired topping (eg. bacon, cheese, sour cream etc.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.","target":"preheat oven to 375°f place veg in large saucepan and add just enough water to cover. (like just a skim) bring to a boil on med-high heat, and cook for about 8-10 minutes. melt butter in saucepan on med heat. stir in flour, salt, black pepper and cayenne pepper. cook and stir for about one minute. add milk and blend well. bring to a boil on med heat and cook until thick - stir constantly. add cheese and reduce to low heat, cook until cheese is melted - stir constantly. place half of the veg mix in greased casserole dish. cover with half of the cheese sauce - repeat. cover. bake for 30 minutes covered, then for an additional 15-30minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large resealable plastic bag or shallow bowl, combine 2 2\/3 cups flour, garlic salt, paprika, 2 1\/2 teaspoons pepper and poultry seasoning. in another bowl, beat eggs and water; add salt and remaining flour and pepper. dip chicken in egg mixture, then shake or dredge in flour mixture. in a deep-fat fryer, heat oil to 365 degrees. fry chicken, several pieces at a time, for about 10 minutes, turning once or until the chicken is golden brown and crispy and the juices run clear. drain on paper towels.","target":"melt the butter in a large pot over medium\/high heat. add onions and garlic and cook until tender. stir in the ground ginger. add the cumin, salt, curry powder, and pepper flakes. add the water and stir. add the chicken, and cook until done.(about 10 minutes). add the diced tomatoes and stir. lower the heat, cover and simmer for 1\/2 hour stirring occasionly. add the yogurt to make it creamy. add the cilantro. add the rice vermicelli and stir until cooked. (it only takes a couple of minutes). remove from heat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees f. generously grease 12-cup bundt cake. blend cake mix (dry), eggs, water, and sour cream in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1\/2 minute. beat on medium speed, scrapping down sides frequently, 3 minutes. do not overbeat! fold in chocolate chips. pour batter into prepared pan. bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean. cool 10 minutes; invert on wire rack. remove pan; cool cake completely. spread glaze, allowing some to drizzle down side. sprinkle with flaked coconut if desired. glaze: mix confectioner's sugar and 1 water. stir in additional water, 1 teaspoon at a time, until glaze is of proper consistency.","target":"cake:. in a large mixing bowl, combine the cake mix, pudding mix, water and egg whites. beat on low speed for 1 minute; beat on medium for 2 minutes. pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. cool completely on a wire rack. frosting:. place milk and extract in a large bowl. sprinkle with a third of the pudding mix; let stand for 1 minute. whisk pudding into milk. repeat twice with remaining pudding mix. whisk pudding 2 minutes longer. let stand for 15 minutes. fold in whipped topping. frost cooled cake. garnish with chocolate curls if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°. place butter, peanut butter and sugar in the bowl of your food processor. using steel blade, process till smooth. while machine is running, add eggs one at a time; then add buttermilk. add dry ingredients which have been sifted together. pulse until combined. add vanilla and pulse once. pour into greased and floured 9x13x2-inch pan; bake 45 minutes. frosting: place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended. add juice a small amount at a time and process till of a spreading consistency. frost cooled cake.","target":"preheat oven at 350 degrees. beat eggs, sugar and butter till light and fluffy on low speed. add the flour in 3 portions making sure that each added portion is mixed well. add the baking powder and vanilla essence and continue to mix until even. pour batter into prepared tin and bake for 30-40 minute. variations: divide the batter into 12 equal portions to make cupcakes. baking time 20minutes. dried fruits can be added to the batter to make fruit cakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, cream the butter and 2 c. sugar until fluffy. add the vanilla; add the eggs, one at a time, beating well after each addition. combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. spoon one-third of the batter into a greased 10 inch tube pan. combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan. repeat layers two more times. bake at 350 degrees for 70 minutes or until cake tests done. cool for 10 minutes; remove from pan to a wire rack to cool completely.","target":"preheat oven to 375 and grease a 8 inch or 9 inch square baking pan with nonstick cooking spray. in a bowl, whisk together the milk, oil and egg or egg substitute. in another bowl, stir together both flours, white sugar, baking powder and salt. add dry mixture to milk mixture and stir until just combined. pour into greased pan. mix together all topping ingredients and sprinkle evenly over cake batter. bake for 18-28 minutes, depending on size of pan used. check with knife near center to see if comes out clean. cool on wire racks and store in airtight container. note: i used a 9 inch flexible baking mold and it was finished in 18 minutes. it will take longer baking time if using 8 inch pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.","target":"preheat oven to 350 degrees. spray cookie sheet with cooking spray; cut each slice of bread into 4 strips. combine egg and milk; beat well. dip bread strips in egg mixture. place on cookie sheet. bake for 12 minutes until brown. sprinkle with powdered sugar or cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees. saute onion and green pepper in butter until soft, remove from pan. add hamburger to pan and cook until browned. add rest of ingredients except tortillas and cheese. heat over medium heat until heat through. coat an 11\"x7\" pan with non-stick cooking spray. cut tortillas into 1\/2\" strips. layer 1\/2 the tortilla strips on the bottom of the pan. then layer with 1\/2 of the meat mixture. repeat tortilla layer and top with the rest of the meat mixture. cover with shredded cheese. bake in a 325 degree oven for 30 minutes. serve with salsa, sour cream, and black olives.","target":"sauté all ingredients, except tortillas and cheese, over medium heat. cut the tortillas into ½-inch by 2-inch portions. spray an 11-inch by 7-inch heatproof casserole dish with non-stick cooking spray. layer the tortillas to cover the bottom and then add half of the sautéed ingredients. repeat tortilla layer; add balance of ingredients. cover with ¼ inch of cheese. bake at 250°f for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook green beans for half of the cooking time and drain well. in a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese. bake for 30 minutes at 350 degrees. sprinkle french-fried onion rings on top and bake 5 minutes longer. this casserole may be made ahead of time and refrigerated.","target":"preheat the oven to 350°f. saute onion and garlic in butter until soft and glossy. add the cottage cheese, cheddar cheese, and bread crumbs. add the eggs and beans. pour the beans mixture into a greased casserole dish. bake at 350 f for 30-45 minutes. when done, casserole should be firm to the touch and lightly browned on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook green beans for half of the cooking time and drain well. in a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese. bake for 30 minutes at 350 degrees. sprinkle french-fried onion rings on top and bake 5 minutes longer. this casserole may be made ahead of time and refrigerated.","target":"preheat oven to 350°f in large skillet, saute onions in a little oil. add ground beef and salt and pepper to taste and brown the beef. add drained beans and tomato soup. pour into 9x13 baking dish. while beef is browning, boil and mash the potatoes with milk, egg, salt and pepper. make small piles on top of meat mixture. bake uncovered for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook green beans for half of the cooking time and drain well. in a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese. bake for 30 minutes at 350 degrees. sprinkle french-fried onion rings on top and bake 5 minutes longer. this casserole may be made ahead of time and refrigerated.","target":"-preheat oven to 350 degrees. -blanch green beans then chill in ice bath to keep green color. -slice onion and sautee slowly in olive oil until wilted and carmelized. -use blender to pulse 2-3 slices of gluten-freen white bread. -mix green beans, cream of mushroom, and carmelized onions together. -melt butter and mix with breadcrumbs and parm cheese. -place in oven proof bowl and top with breadcrumb mix. -bake for 30 minutes (until bubbly)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion in 1 t hot oil in a large skillet over medium-high heat until tender. process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides. pour mixture into a large mixing bowl. stir in hush puppy mix, and gently fold in remaining can of peas. shape mixture by 2 t into 3-inch patties. place patties on a wax paper-lined baking sheet. cover and chill 1 hour. cook patties, in batches, in 3 t hot oil, adding oil as needed, in a large skillet over medium heat for 1 1\/2 minutes on each side or until patties are golden brown. drain patties on paper towels, and keep warm. serve with desired toppings.","target":"pureé black-eyed peas in a food processor, or use a potato masher. add parsley, bell pepper, onion, ground pepper and thyme. mix by hand until well combined. heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil. form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. flatten the balls between your hands and set four or five in the skillet. when brown flip gently and brown other side. repeat with remaining cakes. combine yogurt, tomato sauce and cayenne and serve with the warm cakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook yams in boiling water to cover 20 minutes or until tender. let cool to touch. peel and mash yams. stir in whole cranberry sauce and cinnamon. spoon into a lightly greased 2-quart casserole. combine flour, sugar and oats. cut in butter until mixture resembles coarse crumbs. spoon over yams. bake at 375°f for 20 minutes. top with marshmallows and bake until golden brown.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook yams in boiling water to cover 20 minutes or until tender. let cool to touch. peel and mash yams. stir in whole cranberry sauce and cinnamon. spoon into a lightly greased 2-quart casserole. combine flour, sugar and oats. cut in butter until mixture resembles coarse crumbs. spoon over yams. bake at 375°f for 20 minutes. top with marshmallows and bake until golden brown.","target":"microwave 1 stick of butter til partially melted. mix 2 eggs with the melted butter. combine mixture with 1 box jiffy corn bread mix 1 can sour cream. 3\/4 of a can of sweet corn 3\/4 can of sweet creamed corn. microwave in a 2 quart glass bowl for 5 minutes. bake at 350 for 20 to 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, dissolve jello in boiling water. break up and stir in cranberry sauce. add pineapple, orange juice, and lemon juice. chill until partially set. stir in nuts. pour into a 11x7 inch dish. chill until firm. cut into squares; serve on a lettuce leaf; top with a dollop of cool whip.","target":"spray a 9x9-inch glass baking dish with non-stick cooking spray. in bowl, mix gelatin and 1\/2 cup water, stirring to mix. add boiling water and stir to dissolve gelatin. add sugar and lemon juice. add cranberry sauce and whisk to mix thoroughly. add pineapple, celery and nuts. pour mixture into prepared baking dish, or mold of your choice. chill several hours or overnight, until firmly set. cut into nine squares and serve on bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, dissolve jello in boiling water. break up and stir in cranberry sauce. add pineapple, orange juice, and lemon juice. chill until partially set. stir in nuts. pour into a 11x7 inch dish. chill until firm. cut into squares; serve on a lettuce leaf; top with a dollop of cool whip.","target":"in large pot, bring water, sugar, and gelatin to boiling; stirring to dissolve sugar and gelatin. chill about 1 hour or until slightly thickened. stir in pineapple juice and lemon juice. divide mixture among 8 quart size resealable plastic freezer bags. seal bags and freeze until firm. to serve, let bags of juice mixture stand at room temperature for 30 minutes. empty bags into large punch bowl. add ginger ale. break up mixture with spoon until it is a slushy consistency. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, dissolve jello in boiling water. break up and stir in cranberry sauce. add pineapple, orange juice, and lemon juice. chill until partially set. stir in nuts. pour into a 11x7 inch dish. chill until firm. cut into squares; serve on a lettuce leaf; top with a dollop of cool whip.","target":"lightly spritz a ring mold with cooking spray. heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar. stir well and refrigerate. when gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight. unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes. **variation: combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3\/4 cup chopped, salted almonds and 3\/4 cup pineapple cream dressing (recipe #314249). fill center of mold with this mixture instead of pineapple cubes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a pan, cover, and marinate for one to three hours. bring to a boil, then lower heat and simmer for 30 minutes. uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. serve with white rice.","target":"boil chicken pieces in a large pot full of water until runoff of chicken is clear. drain water out and add enough oil to saute chicken and garlic. brown on all sides. you can do this in shifts if needed. add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste. simmer for at least 20 minutes or until chicken is tender. serve with white rice, which tastes best after rinsed off several times to remove the starch from it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a pan, cover, and marinate for one to three hours. bring to a boil, then lower heat and simmer for 30 minutes. uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. serve with white rice.","target":"in a large pot, combine soy sauce, vinegar, ground pepper, brown sugar, minced garlic and bay leaves. if using chicken with skin, place skin side down in pot. over high heat and uncovered, bring to a boil. once boiling, immediately turn down to a simmer and cover with lid. after 30 minutes, remove lid and turn chicken over. simmer 20 - 30 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily. meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don't allow to brown or burn. set aside. drain potatoes and return to pan, add onion-garlic mixture and all other ingredients. mash with potato masher for lumpier potatoes or use your mixer for smoother texture. serve hot.","target":"in a large sauce pan, add potatoes, salt, garlic and cold water to cover. bring to a boil over high heat. lower the heat to a simmer and cook until tender. approximately 15-20 minute. drain the potatoes and garlic leaving just enough water to cover the bottom of a large bowl. put the potatoes and garlic through a ricer. add the butter and stir until the butter is melted. heat the milk in the microwave, in a glass measuring cup until hot, not boiling. stir into the potatoes, garlic, water, and butter in the large bowl. you can use a hand mixer if you like. season with salt and pepper. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt 1\/4 cup butter in a dutch oven; add shrimp, and cook 3-5 minutes or just until shrimp turn pink. remove shrimp and set aside. add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. remove from pan and keep warm. melt remaining 1\/4 cup butter in dutch oven; add mushrooms, and saute 5 minutes; add onion and garlic; saute 5 minutes or until tender. whisk in flour; and cook whisking constantly, 1 minute. add broth, milk, and wine; cook whisking constantly 5 minutes or until thickened. stir in ketchup, worcestershire and shrimp. remove from heat, and stir in sour cream. stir in chicken mixture; season to taste with salt and pepper. serve over rice or noodles.","target":"preheat oven to 350. spray skillet with non stick cooking spray cut up round steak into 1\/2 inch pieces and season with garlic,onion powder and meat tenderizer to how you like it. cook until a light pink inside. combine all ingredients in a 3 qt baking dish and stir until well mixed. cover and cook for 1\/2 hour. when you remove from oven uncover and let stand for about 5 minutes it will thicken up as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and devein shrimp. melt butter in skillet over medium-high heat; add shallots and garlic. saute 3 minutes or until tender. stir in chicken broth, stirring occasionally. add next 3 ingredients. stir for 5 minutes or until slightly thickened. add shrimp; cook 3 minutes or until shrimp turn pink. remove from heat, and serve over fettuccine. sprinkle with parmesan sheese, if desired.","target":"peel shrimp, and devein. melt butter in a dutch oven over medium-high heat; add shallots and garlic. saute 3 minutes or until tender. stir in chicken broth and next 4 ingredients. cook, stirring occasionally, 5 minutes or until slightly thickened. add shrimp, cook 3 minutes or until shrimp turn pink. remove from heat, and serve over fettuccine. sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a medium sized saucepan. add garlic and onion and cook til onion is soft. stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste. simmer uncovered for 15 minutes. remove from heat and gently stir in tuna. for the sauce: melt butter in a microwave proof jug. add flour and blend well before adding milk. mix well with a balloon whisk. microwave for 2 minutes on high whisking after the first minute. layer lasagna noodles, tuna mix and sauce in a casserole dish. sprinkle with cheese. bake 180 degrees celsius for about 25 minutes.","target":"brown meat and drain. add salt, garlic and pepper to taste. cook slowly uncovered 10 minutes. stir in tomatoes, tomato sauce, spaghetti sauce mix and mushrooms. cover and simmer 30 minutes. meanwhile cook lasagna according to directions. drain and rinse. in a 8x12x2 baking dish, pour 1\/3 of meat sauce. cover with lasagna strips, then mozzarella and spoonfuls of cottage cheese. repeat layers ending with meat sauce. bake @ 350 until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except steak in a large resealable plastic bag, mix well. add steak, turn to coat. seal bag and refrigerate for 8 hours or overnight. when ready to grill, remove steak from marinade, reserving the marinade. grill steak to desired doneness. meanwhile, in medium saucepan bring reserved marinade to a boil. reduce heat and cook 5 to 8 minutes or until slightly thickened. serve grilled steak with hot marinade.","target":"combine first 6 ingredients in a small bowl; crush mixture with the back of a spoon, and place in a heavy duty zip-top plastic bag. add steak cubes to bag; seal and shake to coat. thread steak cubes onto skewers; cover and chill up to 2 hours. grill over medium-high heat 5 minutes on each sides or until desired degree of doneness."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the sugar and water in a large pan, and bring to a boil. simmer 5 minutes and then stir in the berries and grated rinds. take off the heat; cool. sterilize a 1 quart jar and pour berry\/sugar mix into it. add vodka and stir. cover with lid. store in a cool dark place for one month, shaking every other day. at the end of the month, strain the berries out. sterilize another jar, and pour the liquid into it. cover, put back in the dark, and let sit another four weeks.","target":"combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. remove from heat, and cool completely. place cranberries in a food processor; process 2 minutes or until finely chopped. combine sugar mixture and cranberries in a large bowl; stir in vodka. pour the vodka mixture into clean jars; secure with lids. let stand 3 weeks in a cool, dark place, shaking every other day. strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. carefully pour liqueur into clean bottles or jars. note: liqueur can be stored refrigerated or at room temperature for up to a year."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: finely dice all vegetables, tomato thru olives. combine all ingredients in a glass bowl. cover and refrigerate for 2 hours or overnight, stirring occasionally. serve with taco chips. notes: use any firm veggies you have on hand. do not omit the jalepenos or their juice. if you have leftovers, try this in a\"fusion-type\" stir-fry, in scrambled eggs, or in soup.","target":"cook and drain and rinse veggies -- set aside. peel and core apple and dice into small bits.set aside. dice dill pickles small. in a bowl add all of the above and stir gently. add sour cream and mayo and sugar -- stir gently to marry all the flavors -- chill or serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the potatoes into 1 cm thick slices and place in a single layer on a baking sheet. brush with olive oil, sprinkle with sea salt and roast in a pre-heated oven (450 f) for about 20 minutes. turn over and bake another 10 minutes until crisp and golden. meanwhile, combine the sauce ingredients in a frying pan, heating gently and stirring well. add the cooked potatoes and heat through. season with salt and pepper and serve hot!","target":"boil potatoes in salted water for about 8 minutes or until they are about to soften. drain and slice into 1\/4 inch slices. heat oil in a large saucepan and fry the onion over medium heat for about 4-5 minutes, add the paprika, chicken stock, tomato and pepper. stir well and add the potatoes, stirring carefully. bring slowly to the boil, cover the pan and simmer for 20-25 minutes. (the potatoes should have absorbed most of the liquid) pour over the sour cream and allow to just heat through. put in to a warmed serving dish, sprinkle with the extra paprika to garnish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: marinate chicken, garlic, oil and black pepper for 30 minutes. combine bread crumbs and cayenne pepper. coat chicken pieces. place on jelly roll pan sprayed with non-stick spray. bake in 475º oven for 15 minutes or until chicken is thoroughly cooked. serve with bbq sauce or your favorite dipping sauce.","target":"preheat oven to 425. coat large baking sheets with cooking spray. cut chicken into 1 inch pieces. combine flour, chili powder and salt in a plastic bag. add chicken, a few pieces at a time, shaking to coat. combine egg and milk in a shallow dish. place bread crumbs in another dish. using tongs, dip chicken into egg mixture, then bread crumbs, turning to coat. place nuggets in a single layer on baking sheets, ensuring at least 1 inch of space between them. bake 6 minutes. turn nuggets over. bake 6 more minutes. nuggets are done when their internal temperature reaches 165 degrees f."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven at 350 degrees c. to prepare crisp, place oats, flour, cinnamon, sugar, and butter in mixing bowl. mix (i like using my hands) together until crumbly. peel, core, and slice apples. place slices in sqaure baking pan. i like to add a bit more cinnamon to the apples (1\/2 tsp). spread crumble over apples evenly and press down gently but firmly. bake in oven until apples are tender. approximately 45 minutes. serve topped with ice cream, whipped cream, or cereal cream.","target":"pre-heat the oven to 350°f (180°c, gas mark 4). place 1\/2 cup of self raising flour into a bowl. place 40g of butter into the same bowl. add 3tbsp of sugar and a pinch of salt to the bowl. mix the ingredients together until they are dry and crumbly. peel and core an apple, and then slice it into roughly 1\/2cm (1\/3 inch) slices. lay out your apple slices in a random pattern on the bottom of a dish. sprinkle the flour mixture over the apples, making sure that they are all covered, but do not pat the flour mixture down. place the crumble on the middle shelf of the oven. bake the crumble for 30 minutes. let the crumble cool down for approximately 5 minutes. serve with either custard, ice cream or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: par boil peppers on dutch oven for 7-10 minutes. remove peppers from pan and set aside. cook ground beef until done, then set aside. cook rice to the box directions. mix in a large bowl the rice and beef and 1 package of the shredded cheese. scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese. bake in oven on 350 for 20-30 minutes.","target":"cut thin slice from stem end of each bell pepper to remove top of pepper. remove seeds and membranes; rinse peppers. cook peppers in enough boiling water to cover about 5 minutes; drain. cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot. heat oven to 350 degrees. stuff peppers with beef mixture. stand peppers upright in ungreased square baking dish, 8x8x2 inch. pour remaining tomato sauce over peppers. cover and bake 45 minutes. uncover and bake about 15 minutes longer or until peppers are tender. sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy!","target":"in a large skillet, combine chicken broth, onion, chiles and chicken. cook chicken thoroughly. when done, remove chicken from skillet and shred with two forks, set aside. pour the onion, chile, chicken broth mixture in a medium sauce pan. on medium heat, combine chicken, tomatoes, spices. heat until warm and combined evenly. remove mixture from heat, and let sit and cool for about 5-10 minutes. spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan. pour enchilada sauce and sprinkle cheese evenly over enchiladas. bake at 400 degrees for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy!","target":"heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1\/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes until tender, drain and cool. peel potatoes and cut into 1\/4-inch thick slices. in a large bowl, stir all remaining ingredients and mix well. add warm potatoes and toss gently. cover and refrigerate several hours for the flavors to blend.","target":"bring a large wide pan of salted water to a boil, and add potatoes. boil until tender, about 20 minutes. drain potatoes, cut in two, and place in a large bowl. add scallions, and toss gently to mix. return dry potato pan to medium heat, and add oil and bacon. cook bacon until very crisp, and transfer to paper towels. add mustard seeds to bacon fat in pan. after a few moments, they will begin to pop. immediately turn off heat, and add vinegar, garkic, and potato mixture. toss together, then transfer back into bowl. cover salad with plastic wrap, and allow to rest at room temperature for about an hour. to serve, transfer to a serving bowl, and crumble crispy bacon on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes until tender, drain and cool. peel potatoes and cut into 1\/4-inch thick slices. in a large bowl, stir all remaining ingredients and mix well. add warm potatoes and toss gently. cover and refrigerate several hours for the flavors to blend.","target":"cube potato and boil until cooked but not falling to pieces. leave to cool. slice up the spring onions thinly add to the potatoes along with seasoning. mash the egg with a fork and add to the potatoes mix carefully then add the mayonnaise or salad cream to mix. place in a dish and sprinkle with some paprika. serve and enjoy. i double this recipe when we hae visitors."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes until tender, drain and cool. peel potatoes and cut into 1\/4-inch thick slices. in a large bowl, stir all remaining ingredients and mix well. add warm potatoes and toss gently. cover and refrigerate several hours for the flavors to blend.","target":"preheat oven to 400 degrees. place peeled and cut sweet potatoes and chopped onions on a baking sheet that has been brushed with olive oil. drizzle remaining olive oil over all. bake in preheated oven, 400 degrees, for 30 to 40 minutes, turning occasionally. place jalapenos, garlic and lime juice in a blender or food processor and process until blended. place finished sweet potatoes and onions in a large bowl. add drained and rinsed black beans and chopped bell pepper. pour the jalapeno mixture over the top and toss well. sprinkle cilantro on top if desired. serve hot or cold!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325f. in a large bowl combine the beef, garlic, dry soup mix, bouillon, onion, carrots and soup. mix all together and pour mixture into a lightly greased 9x13 inch baking dish. cover and bake in the preheated oven for 4 hours. add mushrooms and wine and bake for another 10 minutes. add cooked egg noodles and mix all together. serve with fresh bread and a green salad, if desired.","target":"in medium bowl combine beef, minced onion, worchestershire and 1\/4 teaspoon pepper. shape into 1-inch meatballs (about 24). in large skillet melt butter over medium-high heat. add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned. add broth, meatballs, carrots, salt, thyme and remaining 1\/4 teaspoon pepper. reduce heat to medium; simmer, stirring occasionally, 8-10 minutes. combine red wine and corn starch; stir until smooth. stir into skillet. stirring constantly, bring to boil; boil 1 minute. place prepared egg noodles on a serving platter; top with meatballs and sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325f. in a large bowl combine the beef, garlic, dry soup mix, bouillon, onion, carrots and soup. mix all together and pour mixture into a lightly greased 9x13 inch baking dish. cover and bake in the preheated oven for 4 hours. add mushrooms and wine and bake for another 10 minutes. add cooked egg noodles and mix all together. serve with fresh bread and a green salad, if desired.","target":"heat large non-stick skillet over medium heat until hot. add ground beef, cook 8 to 10 minutes, breaking into crumbles. remove from skillet with slotted spoon, season with one packet of seasoning. place noodles in skillet. add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. bring to a boil. reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally. return beef to skillet, heat through. stir in green onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400°f. in large bowl mix the flour, sugar, baking powder, and baking soda. add the peaches and gently toss mixture. in small bowl, combine the eggs, sour cream, oil, and extracts; mix well. stir into the dry ingredients just until moistened. fill greased muffin cups 2\/3 full. bake approximately 25-30 minutes or until done.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dice the drained peaches to about the size of peas; set aside. in a large bowl, mix flour, sugar, baking powder and salt. in separate bowl combine eggs and oil; then whisk in the milk. combine egg and flour mixtures; then fold in diced peaches. for filling, beat cream cheese, sugar, peach juice and almond extract. fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1\/2 tablespoons more batter. for topping, mix cinnamon and sugar; sprinkle over muffins. bake in a preheated oven at 350° for 20 minutes. serve warm.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine gingersnap crumbs and ginger in small bowl; set aside. beat cream cheese in small bowl at medium speed with electric mixer until smooth. add yogurt and vanilla. beat at low speed until smooth and well blended. stir in chopped peaches. divide peach mixture between two 6 oz. custard cups. cover and refrigerate 1 hour. top each serving with half of gingersnap crumb mixture just before serving.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat butter, sugar, 1 egg, sifted flour and milk in bowl with electric mixer. beat till smooth and changed in colour. pour into greased ovenproof dish. top with peaches. bake in moderate oven 40 minutes. pour combined cream and extra 2 eggs over peaches. sprinkle with combined sugar and cinnamon. bake further 15 minutes or till set.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 375 degrees f. grease 10 inch pie plate. pat peach slices dry; place in plate. beat remaining ingredients except streusel and cream until smooth, 15 seconds in blender on high. pour into plate. sprinkle with streusel. bake until knife inserted in center comes out clean, 40-45 minutes. top each serving with whipped cream.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place coconut cream, coconut milk, shredded coconut, and peach into a blender. pulse for 30 seconds to 1 minute, or until blended to desired consistency. pour mixture into 2 small bowls. garnish with toasted sesame seeds, toasted sesame oil, and basil to serve.","target":"beat the cream cheese and preserves in a mixing bowl with a electric mixer. stir in pineapple. place in the peach halves cut side up on a lettuce-lined platter. fill each peach half with some of the cream cheese mixture. what i like to do is just fill the peach with this mixture. it a refreshing side dish or just a snack in the summer when it is hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: start preheating oven to 375. while that is happening -- saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes. while vegetables are cooking, toss cheese and flour together. combine eggs, milk and seasoning and mix together. add cheese and vegetables to egg mixture and mix well. pour into greased pie dish and bake at 375 degrees for 45 minutes. let stand 30-45 minutes before serving. serve with orange slices and toast.","target":"preheat oven 350 degrees. spray muffin tins with cooking oil. saute first 6 ingredients. add shredded cheese to eggs until blended. place sauted veggies and ham in bottom of each tin (approx. 1\/2 tsp-depending on size of tins). pour egg and cheese mixture over each tin almost to top. bake 20 - 30 minutes again depends on size of tins. serve hot or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: start preheating oven to 375. while that is happening -- saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes. while vegetables are cooking, toss cheese and flour together. combine eggs, milk and seasoning and mix together. add cheese and vegetables to egg mixture and mix well. pour into greased pie dish and bake at 375 degrees for 45 minutes. let stand 30-45 minutes before serving. serve with orange slices and toast.","target":"preheat oven to 350°f. microwave spinach for 2 1\/2 minutes on high. drain excess liquid. line a 12-cup muffin pan with foil baking cups. spray the cups with cooking spray. combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. mix well. divide evenly among muffin cups. bake at 350 for 20 minutes, until a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1\/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve.","target":"pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1\/4\". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w\/olive oil. dip in the egg\/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1\/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve.","target":"slice eggplant into 1\/4 inch slices. salt and pepper. dip in beaten egg. dredge in bread crumbs mixed with parmesan cheese. fry till golden brown. place in baking dish. pour spaghetti sauce over top. top with mozzarella cheese. bake at 350 for about 30 minutes. serve over angel hair pasta and with a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1\/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve.","target":"peel eggplant, and cut into 1\/4 inch slices\/ sprinkle both sides of slices with salt, let stand 30 minutes. rinse eggplant, and pat dry. dip eggplant in egg, coat with cracker crumbs. fry a few slices at a time in hot oil until golden brown. drain on paper towels. cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally. place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. top with half each of mozzarella and parmesan cheese. repeat layers. bake at 350f for 40 to 45 minutes or until eggplant is tender. let it stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse the rice (put it in a strainer to make this easier), until the water runs clear. put the rice in a bowl, cover with the water and set aside to soak, soak 30 minutes. in a large saucepan or dutch oven, heat the oil and toast all the spices for one minute. drain the rice and add to the pan. cook 3 minutes, stirring frequently, until opaque and lightly golden. add 5 cups of water (you may use the reserved soaking water, but i usually just use fresh water). bring to a boil, lower heat, cover, and simmer for about 15 minutes. you may need to add additional water or cook a bit longer for the rice to get soft. when the rice is served, remind diners that the whole spices are for decoration, not eating.","target":"*if you care for your rice dish a bit moister, add 1\/4 cup more liquid at start. in a large saucepan melt butter on low fire. add onion and bell pepper and saute until limp. add to pan along with the garlic, parsley, rice, salt, pepper and bay leaf, the liquid. cook on high until just boiling; stir. carefully pour into a large baking dish. bake at 350 degrees uncovered for about 20 minutes until done. stir once while in oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse the rice (put it in a strainer to make this easier), until the water runs clear. put the rice in a bowl, cover with the water and set aside to soak, soak 30 minutes. in a large saucepan or dutch oven, heat the oil and toast all the spices for one minute. drain the rice and add to the pan. cook 3 minutes, stirring frequently, until opaque and lightly golden. add 5 cups of water (you may use the reserved soaking water, but i usually just use fresh water). bring to a boil, lower heat, cover, and simmer for about 15 minutes. you may need to add additional water or cook a bit longer for the rice to get soft. when the rice is served, remind diners that the whole spices are for decoration, not eating.","target":"in a saucepan, combine rice, mixed vegetables, salt and water. bring to a boil on high heat, then reduce heat, cover and let simmer for 10 minutes. while rice is cooking, heat 2 t butter and 1\/2 c sliced almonds in a sauté pan. turn frequently until almonds start to brown. add almonds to rice mixture. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft. add meat and stir-fry until browned. add tomatoes, tomato sauce, tomato juice and mushroom soup, stirring to blend. add green peppers and italian seasoning. simmer for 45 minutes for flavours to blend, stirring occasionally. add pimento peppers and canned mushrooms. simmer for 15 minutes more. serve over cooked spaghetti with a sprinkle of parmesan cheese. freezes exceptionally well for those\"pull-out of the freezer\" days.","target":"brown ground beef over medium heat. add next 7 ingredients. cook for 5 more minutes or until onions are limp. lower heat and add tomato paste, tomatoes, water and salt. simmer, uncovered, stirring occasionallly for 1 1\/4 hours or until sauce is very thick. mix in parsley and simmer for another 10 minutes. taste to see if sauce is to tart. if so add the sugar. serve sauce on top of spaghetti and top with grated cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft. add meat and stir-fry until browned. add tomatoes, tomato sauce, tomato juice and mushroom soup, stirring to blend. add green peppers and italian seasoning. simmer for 45 minutes for flavours to blend, stirring occasionally. add pimento peppers and canned mushrooms. simmer for 15 minutes more. serve over cooked spaghetti with a sprinkle of parmesan cheese. freezes exceptionally well for those\"pull-out of the freezer\" days.","target":"brown ground beef, drain. saute onoion till soft. add garlic cook 30 seconds. add all ingredients to large dutch oven. bring to boil, then reduce to simmer on low heat. cook partially covered 1 1\/2 hours. uncover and simmmer 1 hour or till thickened, stirring occationally. remove bay leaf. serve over 1 pound cooked spaghetti."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the basil, olive oil, garlic, lemon juice, tabasco sauce and salt and pepper. place chicken in a ziplock bag and pour the oil mixture over it making sure all chicken breast are coated. marinate overnight or at least 2 hours. grill chicken at medium heat for 4 to 5 minutes per side.","target":"in a 2 to 3 quart pan, combine butter, onion, and garlic. stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. stir in flour to coat onion. gradually stir in broth, and bring to a boil on high heat. add potato and carrots; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. stir in basil. ladle into bowl and offer cheese to add to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute veggies in butter til soft. turn heat to low and add flour, stir until absorbed. add seafood with juices, and half and half, and bring up to serving temperature or until it thickens. do not let it boil. just below boiling point,it should be thickened, add lemon pepper just before service with a stir. garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.","target":"fry bacon until nearly crisp. set aside; sauté onions and potatoes, in bacon fat, until lightly browned. add raw clams and enough juice and\/or water to cover. cook until potatoes are tender. cool; add milk and about 3c water. heat through, but do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. bring to a boil over high heat. add sugar, stirring until dissolved. return to a rolling boil. boil hard 1 minute, stirring constantly. remove from heat. skim foam if necessary. ladle hot jam into hot jars, leaving 1\/4 inch headspace. adjust two-piece caps. process 10 minutes in water bath.","target":"apple peel adds colour and fibre to this dish, so i recommend you don't peel the apples; however, you can certainly do so if you wish. core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water. over medium heat, cook, stirring often but not continuously, for 5 minutes. add remaining ingredients and turn heat up; bring to a boil. once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened. taste; you may want to add more sugar depending on the tartness of your rhubarb. you can puree this in the cuisinart, but i prefer to keep it chunky. refrigerate if not serving right away."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 4 ingredients in pot. (i put the stewed tomatoes through a food processor first as we don't like the chunks). bring to a boil. reduce to a simmer and simmer 60 minutes. add baking soda. wait for fizz to go down. add whipping cream. wait until soup is desired temperature. serve (with grilled cheese of course). enjoy!","target":"combine chicken stock, tomatoes, onions and garlic into a large soup pot. bring to a boil, cover, and simmer for ½ hour. add salt and pepper to taste. in a separate bowl, combine the bite-size bread and cheese. divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: * on medium heat combine both cans of tomato soup, milk and cream into a medium sized pot. whisk together till you get a smooth consistency and even color. * add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding. * once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croûtons and chives. polish with a small dollop of sour cream (optional) and there you have an easy beautiful soup.","target":"combine chicken stock, tomatoes, onions and garlic into a large soup pot. bring to a boil, cover, and simmer for ½ hour. add salt and pepper to taste. in a separate bowl, combine the bite-size bread and cheese. divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil and grate in the garlic and cumin- fry for a minute or so, being careful not to burn them. add the tomatoes and lemon juice and seasoning. simmer for 5- 10 minutes. put in the blender with the coriander and blitz. you can serve it warm or cold.","target":"peel the garli cloves, then finely chop. in a medium heavy-based saucepan, gently fry onions in oil until they are soft; add the garlic and cook for 2 minutes. add chilies and simmer for about 5 minutes. place the mixture in a food processor; add ketchup and puree. return mixture to saucepan and simmer 15 minutes. cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken breasts in microwave safe dish, cover with vented plastic wrap, and microwave on high 4 minutes let stand 5 minutes. in a bowl combine mozzarella cheese, black eyed peas, green bell pepper, mushrooms, red onion and italian salad dressing. when chicken is cool chop then toss with the cheese mixture. slice pita pockets in half and fill with lettuce and then the chicken cheese mixture.","target":"in a small bowl, mix together tuna, celery, scallions, mayonnaise, mustard, relish, lemon juice, salt, and pepper. butter bread, and toast until golden brown. top 2 pieces with tomato, lettuce, and tuna salad. close sandwiches, cut in half on the diagonal, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. bring to a boil the soup, water, and tomatoes. cook onion with ground beef. place layer of slightly crushed doritos in the bottom of a casserole. add a layer of ground beef, a layer of soup mixture and a layer of doritos. continue until all ingredients are used. top with cheese. bake in 350 degree oven for 25-30 minutes. serve and enjoy. you can also add canned beans and cooked rice to this casserole! if you can't get rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender. add sugar and bring to a boil; boil for 2 minutes. stir in pie filling. remove from the heat and let cool for 10 minutes. add jello and mix well. place in sterilized mason jars, leaving a 1\/4 inch headspace. process in a boiling water bath for 15 minutes. remove from bath, let cool, check seals, label jars, and store in a cool, dry place.","target":"core tomatoes and cut into chunks; process in blender. boil tomatoes with sugar for 15 minutes, stirring often. remove from heat; add jell-o and stir well. pour in jars. seal, cool and refrigerate or freeze or process in boiling bath water for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine oats and water in a very deep microwaveable bowl. microwave for 3-5 minutes, depending on your microwave wattage. (alternatively, oats can be cooked on the stove). remove oatmeal from microwave (careful, it's hot!) and stir in remaining ingredients. can be made with more raisins, really it's up to your own raisin tolerance :). sometimes i add slivered almonds or walnuts, depending on my mood and their availability.","target":"cook your rice. saute the onion and green pepper in a small saucepan, add tomato and hot sauce, simmer covered while you prepare the rest. layer the breakfast as follows: rice, beans, stewed tomato mixture, 1 or 2 poached eggs, and top with desired condiments."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. beat pumpkin, sugar, oil and vanilla in a large mixing bowl. add eggs and mix well. combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended. fold in nuts. pour into a greased 9 x 13 inch baking pan\/dish. bake for 35- 40 minutes or until center tests done. cool completely before frosting. (i keep mine in the pan-- i use a glass pyrex baking pan). for the frosting: beat cream cheese, butter and vanilla until smooth. gradually add sugar and mix until well combined and smooth. add milk and beat until frosting is the spreading consistency you desire. frost cake and sprinkle with chopped nuts if you like.","target":"preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla. mix until smooth. stir in carrots, coconut, pecans and pineapple. pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean. to make the frosting: cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy. once the cake is cool, frost the top and serve. refrigerate the leftover cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare pasta according to package directions; 3 minutes before pasta is done, add broccoli. while pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. add shrimp and pepper flakes; stir-fry 3 to 4 minutes or until shrimp is opaque. drain pasta and broccoli; transfer to a serving bowl. add remaining 1\/3 cup dressing and shrimp mixture; toss well. sprinkle with cheese and serve.","target":"mix cornstarch with broth in a small bowl, stir until combined, and set aside. heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. saute onion and garlic until onion is translucent and begins to brown. do not let garlic brown. add shrimp, parsley, lemon juice, and cayenne pepper. stir and toss until shrimp is cooked through and turns pink, about 5 minutes. stir broth mixture again, and add to pan. stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken. add cooked fettuccine, balsamic vinegar and parmesan cheese. toss to combine, and serve immediately with additional parmesan cheese on the side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 375°f boil the noodles and peas together in a medium saucepan until tender, drain and put aside. mix together the soup and the cheese packet from the macaroni box. add the tuna and then the noodles, onions and peas. add the milk and place in a 2 quart baking dish. top with salt and pepper to taste. cover the entire top with shredded cheddar cheese and bake for 35 minutes in a 375 degree oven."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 350 degrees. boil spaghetti in water for 11 minutes or until tender. it's okay to let it overcook a bit. drain the spaghetti and return to pot. add soup, tuna, salt and pepper. stir well. pour into 9\"x13\" casserole. top with cheese. bake 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 350°f. grease 9x13 pan. brown soy meat if using. place cubed bread in pan, add soy meat. beat eggs and milk, salt, pepper, mustard and spices until well blended. pour egg mixture over bread, sprinkle on cheese if desired. let stand 10 minutes so bread can absorb egg. place in oven and bake about 45 min - 1 hour or until top is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix eggs and milk. scramble in 2 or 3 tablespoons of unsalted butter until soft. make certain they are barely cooked--soft. heat butter, mushroom soup, sour cream, and cheese. add sherry. in a casserole dish, layer: (from top to bottom): little sauce, eggs, sauce, eggs, sauce. cover and refrigerate for one day. cook for 45 minutes at 350°f. cover for first half of cooking time. ***additional instructions: do not use low-fat items-- they will not cook. if the dish is not set at the end of the cooking time, zap it in the microwave for 5 minutes.","target":"preheat oven to 350 degrees f. grease a 9\" x 9\" baking dish. cook the spinach as directed on package. pour into a towel and pull the towel up around the spinach. twist and squeeze to remove as much liquid as possible. stir the soup into the spinach along with the mustard and ham. pour into prepared baking dish. top with the eggs, which have been peeled and sliced or chopped. casserole may be sprinkled with paprika for color, if desired. bake in preheated oven for 15 to 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: shake together oil, vinegar, lemon juice, salt and pepper. pour over very thinly sliced mushrooms. toss lightly until mushrooms are thoroughly coated. cover and refrigerate at least 1 to 2 hours, or overnight if preferred. to serve, place drained mushrooms on lettuce, endive, or watercress. garnish with green onion, chives, or anchovies.","target":"rinse, pat dry and slice mushrooms. combine oil, vinegar, parsley, salt, sugar, garlic powder, pepper and soy sauce; mix well. pour over mushrooms, toss well. add tomatoes, onion, green pepper and celery. toss gently. cover and refrigerate 1 hour. serve over fresh spinach leaves, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: crumble hamburger (raw) into greased casserole dish. combine noodles (uncooked), creamed corn, olives, mushrooms, tomato sauce, salt, pepper and 1-1 1\/2c of cheddar cheese. mix until throughly coated. put into a 350 degree oven for 45 minutes. sprinkle the remaining cheddar cheese on top of the casserole and put back into the oven for 15-20 minutes. serve with a green salad and some crusty bread! a nice change is to add some chopped up yellow or white onion, or use green onions!","target":"in a heavy skillet brown beef and onion. add corn,soup,and parmesan cheese. simmer for 15 minutes, while cooking macaroni. add macaroni to the meat mixture. season to taste. pour into a greased casserole. top with cheese slices. cut biscuits in half to cover top of mixture. bake at 350° until biscuits are done and browned to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken on a rack in a roasting pan. sprinkle with salt and pepper and half the oregano. arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano. pour butter and lemon juice over the chicken and potatoes. add chicken broth to pan bottom. bake at 350°f for 2 to 2 1\/2 hours or until chicken is browned and tender. baste frequently with pan juices during roasting.","target":"heat oven to 450°f. in ungreased 2-quart casserole dish, mix uncooked potatoes, sauce mix, boiling water, half and half, chicken, peas and mushrooms. bake uncovered 30 to 35 minutes, stirring once (i did not stir), until potatoes are tender. in a small bowl, mix remaining ingredients; sprinkle over potato mixture. bake uncovered about 5 minutes longer, or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degree f. using kitchen spritzer, lightly spray valtrompia bread tube and caps with vegetable oil. cap bottom of bread tube; fill with dough. place cap on top. bake upright 50 to 60 minutes; cool 10 minutes. remove bread from tube; cool completely. cut into 1\/4-inch slices; place on 15\" round baking stone. increase oven temperature to 425 degree f. slice tomatoes; set aside. thinly slice cheese; set aside. snip basil. in a 1 quart bowl, combine mayonnaise and basil. press garlic into bowl; stir until well mixed. spread 1 tablespoon of mayonnaise mixture over each bread slice. top each bread slice with zucchini, tomato, and cheese slices. bake 10 to 12 minutes or until cheese is melted and golden.","target":"preheat the broiler. heat the oil in a large nonstick skillet over med-high heat. add in the onion, garlic, and zucchini; cover and cook, stirring occasionally, for 3-4 minutes or until vegetables are softened. add in the roasted pepper, basil, salt, and pepper; cook 1 minute. put the bread on a baking sheet; place 2 tomato slices on each slive of bread; top with equal amounts of vegetable mixture. sprinkle with cheese; broil about 1 minute or until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"put the fish in a suitable oven or microwave dish. squeeze some lemon juice and olive oil on top. add some black pepper,herbs and garlic. then just bake on about 170\/190oc its not all that important. or microwave on half power until really you just see that the fish is cooked. if you have time to marinade the fish beforehand in the fridge, all the better, but its not that important. you get a really good liquid with this that can be eaten with steamed potatoes and vegetables. also good cold, especially salmon. i have now made this recipe with even slower cooking, say on 10% power for about 30 mins and it gives a lovely soft cooked salmon that is also good cold with mayo."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat oven to 375°f. place the fish pieces in a metal baking pan. season lightly with salt. combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish. pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat oven to 500 degrees. coat wire rack with cooking spray--place on a baking sheet. pat fish dry. mix lemon juice, oil, and spices. dip fish into this mixture, and then into the bread crumbs. sprinkle with cheese. bake about 10 minutes. serve with a sliced lemon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"lay out the fish fillets in the bottom of a casserole dish. sprinkle the salt on top. slice the onion into rings and spread on top. pour the oil on top. add enough vinegar to just cover the fish fillets. cover dish and cook for one hour at 180°c. cool and store in a sealed container in the refrigerator. the fish taste great fresh but get better after a few weeks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"pre-heat the oven to 180c\/350f. to make the sauce : heat the oil in a non-stick pan over a medium heat, and saute the onion for five minutes. add the tomatoes, paprika, sugar and cumin\/coriander (or both :-)), turn up the heat. and let it bubble away for ten minutes until you have a nice thick sauce. season to taste. lay the fish in a baking dish in a single layer. spoon the tomato sauce over the fish, and then crumble the feta cheese over the sauce. sprinkle the olives on top. place in the oven, and bake the fish for 15 - 20 minutes, until the fish becomes translucent and starts to crumble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"preheat the oven to 375°f wash and dry the fresh fish and arrange in a medium sized, oiled baking dish. mix together all the other ingredients, apart from the breadcrumbs. spread some of this mixture over each fish fillet, sprinkle with breadcrumbs and bake for 30-40 minutes, basting occasionally, until light golden and crisp on top. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees f (165 degrees c). in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish. bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.","target":"rinse fish with cold water. oil baking pan with half the oil. place slices of fish on pan. sauce: heat remaining oil in frying pan, fry onions and garlic on medium heat for 5 minutes. add remaining ingredients, cover and cook for 10 minute. pour sauce over fish. bake 45 minutes at 375 degrees f. serve with a salad and crusty bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook and mash potatoes,add egg to potatoes while mashing. set aside. brown hamburger and onion,drain. add beans and soup, stir well. place in a greased casserole dish. put mashed potatoes on top of meat mixture. sprinkle with cheese. bake 350 for 35-40 minutes.","target":"in a heavy skillet brown beef and onion. add corn,soup,and parmesan cheese. simmer for 15 minutes, while cooking macaroni. add macaroni to the meat mixture. season to taste. pour into a greased casserole. top with cheese slices. cut biscuits in half to cover top of mixture. bake at 350° until biscuits are done and browned to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make filling, melt butter in a small skillet and cook apple over a low heat for 2-3 minutes or until just heated through. remove pan from heat; set aside and keep warm. to make omelet, melt butter in a small skillet. place eggs, water and black pepper to taste in a small bowl and whisk to combine. pour egg mixture into pan and cook over medium heat, continually drawing in the edge of the omelet with a fork during cooking, until no liquid remains, and the omelet is lightly set. top half of the omelet with apple slices, cheese, and chives and fold in half. slip onto a plate and serve immediately.","target":"in medium bowl, whisk egg substitute, egg and hot sauce together until very frothy. in large, nonstick skillet over medium heat, heat vegetable juice. add green onions and pepper. cook, stirring until onions are tender but not browned. reduce heat to low and add egg mixture. when nearly set, distribute cheese over half. fold omelet in half and slip onto warm serving plate. cut into four portions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: divide the sliced fruit into 2 equal portions. place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples. in another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs. stir the remaining sugar into it and mix well. sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips. bake in preheated oven at 175 degrees celcius (347 degrees f) for 55 minutes. serve warm with whipped cream or ice cream.","target":"pre-heat the oven to 350°f (180°c, gas mark 4). place 1\/2 cup of self raising flour into a bowl. place 40g of butter into the same bowl. add 3tbsp of sugar and a pinch of salt to the bowl. mix the ingredients together until they are dry and crumbly. peel and core an apple, and then slice it into roughly 1\/2cm (1\/3 inch) slices. lay out your apple slices in a random pattern on the bottom of a dish. sprinkle the flour mixture over the apples, making sure that they are all covered, but do not pat the flour mixture down. place the crumble on the middle shelf of the oven. bake the crumble for 30 minutes. let the crumble cool down for approximately 5 minutes. serve with either custard, ice cream or cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour and powder in a large bowl. in a medium bowl, beat eggs and milk. stir in corn and butter. stir gradually into dry ingredients until just blended. in a deep fryer, electric frying pan or chicken fryer, heat oil until 375 degrees. drop batter into heaping teaspoonfuls into hot oil and fry for 2- 3 minutes. you can also do this using less oil in a skillet, just flatten them a bit with the back of the spoon and then turn them like pancakes. drain on paper towels. some people put confectioner's sugar or syrup on these, we eat them plain.","target":"blend honey and milk together. add flour gradually, srirring until smooth. add eggs, corn, butter , and salt, mix well. turn into a greased 1 qt baking dish. sprinkle with allspice. place baking dish in a pan of water. bake at 300* for 1 hour and 45 min or until custard is set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven 350°f. grease a medium casserole dish and sprinkle with parmesan cheese. in a small fry pan, sauté vegetables in butter. in another small fry pan, add cornmeal, salt and milk. cook over medium heat, stirring constantly until mixture thickens. stir cheddar and vegetable mixture into hot cornmeal mush. cool slightly. add egg yolks to warm batter. add 1\/2 cup stiffly beaten egg whites to mixture. fold in the rest evenly. pour into casserole dish. bake 45-50 minutes.","target":"preheat the oven to 350°f spray a 2-quart casserole dish. pat the corn dry with a paper towel. combine the cornmeal and 2 cups of the milk in a heavy pot, stirring constantly until stiff, about 5 minutes. be careful not to burn. remove from heat and add salt, butter, and remaining milk. stir well. beat the egg yolks and stir into the cornmeal. add the corn. beat the egg whites until stiff and fold in gently. place the mixture in the casserole and bake until top is golden brown, about 35-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: fry the onions very gently in half the olive oiluntil very soft and golden brown. this will take about 30 minutes. sprinkle over the sugar and cook for a further 3-5 minutes, until caramalized. leave to cool. beat the eggs with the parmesan, thyme, parsley, salt and pepper. stir in the onion. heat the remaining oil in a heavy based frying pan. pour in half the mixture, making sure it gets its proper complement of onion. reduce the heat to moderate and cook until almost set through. lift out of the pan and invert the fittata back into the pan, uncooked side down. cook for a couple more minutes until the underneath is slighly brown. serve or keep warm while you cook the remaining frittata in the same way.","target":"put the butter, garlic, diced chili and onions in a frying pan and fry gently until the onions are a nice golden brown. beat the six eggs well with the salt and pepper. scoop the onions out of the pan and mix with the eggs. melt the extra butter in the pan and pour in the egg mixture. cook on both sides until browned slice in wedges and serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together the pecans, melted butter, and sugar. press into 9\" tart pan with removable bottom. bake at 325* for 12 minutes until light brown, cool. heat cream to boil. add chocolate and yolk and mix until smooth. pour into cool shell and refrigerate until set. enjoy!","target":"microwave chocolate and whipping cream in medium bowl on high 2 minute or until chocolate is almost melted, stirring every minute. beat with wire whisk until chocolate is completely melted and mixture is well blended. add 2 tablespoons of the jam; mix well. pour into crust; cover. refrigerate 4 hours or overnight. arrange strawberries on top of pie. microwave remaining 1\/4 cup jam and the water in small microwaveable bowl on high 30 sec.; stir until well blended. brush over strawberries. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the stems from the mushrooms. rinse the mushrooms and pat dry; rinse the stems. chop the stems and set aside. if the chilis are fresh, roast and peel and dice them. otherwise, thaw or drain the chilis. mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems. stuff the mushrooms with the mixture, piling it on top if necessary. broil until cheese bubbles and is golden.","target":"dice squash. saute with onions in butter until tender but still crisp. fold in chilies, flour, salt, and pepper. place in greased, 1 1\/2 quart baking dish; sprinkle with monterery jack cheese. combine egg, cottage cheese and parsley. layer over cheese, sprinkle with parmesan. bake uncovered at 400 for 25-30 minutes, until heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the stems from the mushrooms. rinse the mushrooms and pat dry; rinse the stems. chop the stems and set aside. if the chilis are fresh, roast and peel and dice them. otherwise, thaw or drain the chilis. mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems. stuff the mushrooms with the mixture, piling it on top if necessary. broil until cheese bubbles and is golden.","target":"remove the stems from the mushrooms. wash and pat dry the mushrooms being sure to rinse the stems. chop the stems and set aside. drain the juice from the chilis. mix the cheeses, chilis, onion, garlic, and sour cream with the chopped mushroom stems. stuff the mixture inside the mushrooms caps, piling it on top if necessary. broil until cheese bubbles and is starts to turn a golden color."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove the stems from the mushrooms. rinse the mushrooms and pat dry; rinse the stems. chop the stems and set aside. if the chilis are fresh, roast and peel and dice them. otherwise, thaw or drain the chilis. mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems. stuff the mushrooms with the mixture, piling it on top if necessary. broil until cheese bubbles and is golden.","target":"for the dressing: combine mayonnaise, catsup and salsa in a small bowl. adjust amounts to taste. add chopped avocado and set aside. in a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using. pour salsa dressing with avocado over salad and toss well. add tortilla chips and cheese; toss again or can add to top of individual servings. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in one pot, cook rice; you will want to end up with 2 cups of cooked rice. in the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot. add your soup and sauce, 1\/2 cup water, cabbage, salt and pepper to taste; stir well. cook over medium heat, covered, for 15-20 minutes or until cabbage is soft. stir occasionally and add remainder 1\/4 cup of water while cooking, if sauce gets too thick. divide rice onto 4 plates; top with the beefy tomato cabbage mix.","target":"chop cabbage into pieces, par-boil until almost tender. remove, rinse with cold water. drain well. mix all of ingredients except tomato sauce. grease casserole dish. place 1\/2 can of tomato sauce on bottom of dish. spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. bake 325°f in covered dish for 1 hour 15 minutes. let stand for 15 minutes before serving. this is the basic recipe--you can add more of whatever you like. my mother says she used ground turkey instead of hamburger and she liked it just fine. try this old fashioned dish and feel the love."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place bread slices in bottom of a lightly greased 8-inch square baking dish; set aside. saute onion and mushrooms in butter until tender; spoon evenly over bread. top with ham. combine cheeses and flour; sprinkle over ham. combine milk and next 4 ingredients; pour over cheese. cover and chill 8 hours. remove from refrigerator, and let stand at room temperature 30 minutes. bake at 375 degrees for 35 minutes or until set. let stand 10 minutes before serving.","target":"preheat oven to 325 degrees fahrenheit. remove casing from sausage. cook sausage in a large non-stick skillet over medium-high heat until browned, stirring to crumble. drain. place sausage in a large bowl. add stuffing mix, tossing to combine. place stuffing mixture in a 13 x 9 inch baking dish coated with cooking spray. combine with a whisk: milk, onion powder, black pepper, and cartons of egg substitute. drizzle stuffing mixture with broth and butter. sprinkle with cheese. pour egg mixture over the stuffing mixture. bake at 325 degrees fahrenheit for 40 minutes or until set. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a saucepan and saute the onions over low heat for 10 minutes. add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours. tastes great served with crusty bread.","target":"rinse lentils in cold water until clear. in large 6 quart saucepan, fill 3\/4 with water. add lentils, tomato sauce, potatoes, onion, bacon, and seasonings. fill almost to top with water. bring to boil. reduce heat to simmer, simmer 1-1\/2 hours--the longer on low simmer the better the soup. stir occasionally. adjust seasonings to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a saucepan and saute the onions over low heat for 10 minutes. add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours. tastes great served with crusty bread.","target":"heat oil in a heavy-bottomed pot. saute onion until soft and golden-brown, about 5 minutes. add garlic and saute until fragrant, about 1 minute. add cumin, salt, pepper, and 1\/8 tsp chili powder. saute until the spices are fragrant, 2-3 minutes. add tomato paste and saute until it begins to brown slightly, 2-3 minutes. stir in chicken broth, lentils and carrot. bring to a boil, reduce to a simmer, cover and cook 30 minutes or until lentils are soft. remove 2 cups of soup and set aside. puree the remainder in a blender or with an immersion blender. return the reserved soup to the pot. stir in lemon juice and parsley. drizzle each bowl with 1\/2 tsp olive oil and sprinkle with a small pinch of chili powder before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the oil in a saucepan and saute the onions over low heat for 10 minutes. add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes. add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours. tastes great served with crusty bread.","target":"in a saucepan, soften the onion, garlic and carrot in the butter. add the curry powder and cook for 1 minute. add the ginger, broth, coconut milk and tomato paste. bring to a boil and add the lentils. reduce the heat, cover and simmer for 20 minutes. adjust the seasoning. serve with pan-fried flatbread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine chopped romaine lettuce and red lettuce. add sliced strawberries, shredded cheese, and chopped walnuts. mix dressing ingredients. pour dressing over salad right before serving. this makes a lot of dressing, so you might let guests pour their own. of course, you can improvise. i have used raspberries and almonds. use whatever is in season! enjoy!","target":"dissolve gelatin in 2 cups boiling water. add thawed berries with juice, undrained pineapple and bananas, which have been mashed and whipped. pour 1\/2 of the mixture in an 8 x 12 pan and chill until set. keep remaining mixture at room temperature. spread the sour cream over the set layer. cover with remaining mixture. chill completely before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 3 ingredients in a large bowl; add parsley flakes and next 4 ingredients, mixing well. combine eggs, water, and 1\/2 teaspoon ground white pepper; stir with a wire whisk until blended. heat a 10-inch heavy skillet over medium heat until hot enough to sizzle a drop of water. add olive oil and butter, and rotate pan to coat bottom. pour egg mixture into skillet. as mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. spoon cream cheese mixture in center, and fold sides over filling. sprinkle with green onions, and serve immediately.","target":"spread beaten eggs into a heated pan and cook one side, flip over and cook the other side. meanwhile, mix together salsa, peppers and green onion if using. top eggs with salsa mixture and cheddar cheese. off to one side. fold over eggs, and cook until cheese is melted, if you want to eat right away then add a little water and cover pan with a lid. serve with your favorite breakfast side."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large saucepan, heat oil. add apples, potato, celery, onion, and thyme. saute 10 minutes. stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender. using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. return to saucepan. over very low heat, stir in cheese and cream. in a small bowl, whisk together milk and flour; add to soup and stir. add nutmeg, and pepper. cook just until heated through--do not boil or cheese will curdle. serve.","target":"in a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender. add the potatoes and chicken stock and bring to a boil. simmer for 45 minutes to 1 hour. remove from the heat and gradually stir in the cheese until melted. carefully ladle contents and bay leaves into a food blender and puree until creamy. return to the pot and carefully re-heat to serve. garnish with fresh ground nutmeg and fresh shredded vermont cheddar."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the green beans until tender. fry the bacon (if using) until crisp. drain and crumble. cook the onions in about 2 tablespoons of the bacon fat, just until they are tender. toss the hot green beans, onion and bacon together. drizzle with the tarragon vinegar.","target":"teriyaki-honey sauce:. in a small bowl, stir together the teriyaki suace, honey and melted butter. bring a large pot of water to a boil. drop in the beans and cook for 4-5 minutes, or until the beans are bright green. drain the beans in a colander, then plunge them into ice water. drain again and set aside. in a skillet, cook the bacon until very crisp. crumble and set aside. saute the peppers, onion and garlic in the hot bacon fat for 2-3 minutes. add the beans, cashews and bacon to the skillet and heat through. add the teriyaki-honey sauce and toss gently. add the lemon juice and toss again. enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the green beans until tender. fry the bacon (if using) until crisp. drain and crumble. cook the onions in about 2 tablespoons of the bacon fat, just until they are tender. toss the hot green beans, onion and bacon together. drizzle with the tarragon vinegar.","target":"in a small bowl, stir together the teriyaki sauce, honey, and butter. fill a bowl with cold water and ice cubes. bring a large pot of water to a boil and add the lemon juice. drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. drain the beans in a colander and then plunge them into the iced water. drain again and set aside. in a skillet, cook the bacon until very crispy, crumble and set aside. saute the bell pepper and onion in the hot bacon fat for 2 minutes. add the beans, cashews, and bacon to the skillet. add the teriyaki-honey sauce and toss gently."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the first 3 ingredients in a large bowl; set aside. combine mayonnaise and next 3 ingredients. add to chicken mixture, tossing to coat. cover and chill 1-2 hours. on individual serving plates, place lettuce leaves; arrange apples and next 4 ingredients around outer edge of plate. spoon chicken salad onto lettuce. sprinkle with toasted walnuts.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees. lightly grease a 9 x 13 inch baking pan. in a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. sprinkle with parmesan cheese. bake in preheated oven until sauce is browned and top is browned, about 60 minutes. serve immediately.","target":"preheat oven to 350°. combine turkey gravy, 1\/2 cup cheese, onions, pepper, potatoes, and sour cream. spoon into a shallow 1-quart casserole coated with cooking spray. bake at 350° for 35 minutes. sprinkle with 1\/4 cup cheese and bacon. bake an additional 5 minutes or until the cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut sausage into 1\/2-inch pieces; cut chicken into 1\/2-inch pieces. cook sausage in oil in a large dutch oven over medium-high heat 3 minutes or until browned. add chicken, and cook, stirring constantly, 3 minutes or until browned. stir in ham, and cook until thoroughly heated. remove meat mixture, reserving 1 tablespoon drippings in dutch oven. return meat mixture to dutch oven; stir in cajun seasoning and next 5 ingredients. cook 5 minutes, stirring constantly. stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.","target":"in a bowl combine shrimp, chicken and creole seasoning, and work in seasoning well. set aside. in a large pot heat oil over medium-high heat. add the onion, pepper and celery. cook for about 3 minutes. add garlic, tomatoes, bay leaves, worcestershire and hot sauces. stir in rice and slowly add broth. reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. when rice is just tender add shrimp and chicken mixture and sausage. cook until meat is done, about 10 minutes more. season to taste with salt, pepper and creole seasoning."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle gelatin over cold water in a large saucepan; let stand 1 minute. cook over low heat, stirring until gelatin dissolves; remove from heat. stir soup and next 4 ingredients into gelatin mixture. chill until mixture is the consistency of unbeaten egg white. fold in chicken, celery, pickle relish, and pimento. spoon into a lightly oiled 6-cup mold; cover and chill until firm. unmold onto a lettuce-lined plate. cut into slices and serve.","target":"in a large pan, add olive oil, garlic and onions. saute until onions are tender. add beans, tomatoes, and chicken. season with salt, pepper, and cilantro. cook in medium heat for about 10 minutes. serve on top of bed of greens. top with cheese and sour cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle gelatin over cold water in a large saucepan; let stand 1 minute. cook over low heat, stirring until gelatin dissolves; remove from heat. stir soup and next 4 ingredients into gelatin mixture. chill until mixture is the consistency of unbeaten egg white. fold in chicken, celery, pickle relish, and pimento. spoon into a lightly oiled 6-cup mold; cover and chill until firm. unmold onto a lettuce-lined plate. cut into slices and serve.","target":"combine chicken, celery and chives in a medium bowl. i use bone-in, skin-on chicken breast that i season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. discard the skin and bones and cut into cubes. add mayo and yogurt and stir to combine. season with salt and pepper to taste. serve on a whole wheat bun or scoop onto a bed of lettuce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle gelatin over cold water in a large saucepan; let stand 1 minute. cook over low heat, stirring until gelatin dissolves; remove from heat. stir soup and next 4 ingredients into gelatin mixture. chill until mixture is the consistency of unbeaten egg white. fold in chicken, celery, pickle relish, and pimento. spoon into a lightly oiled 6-cup mold; cover and chill until firm. unmold onto a lettuce-lined plate. cut into slices and serve.","target":"chop poached and cooled chicken breasts into small bite-size pieces. add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine. mix in green onion, tomato, cucumber, and grapes. refrigerate for at least one hour to develop flavors. serve as desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a dutch oven or large skillet heat oil. add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking. add in the ground beef and cook until browned. add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes. add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft. if the mixture is too thick add in some water. season with salt and pepper to taste.","target":"in a large skillet over medium heat, brown the ground beef and onion. stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using). saute all together until flour is absorbed, about 5 minutes. gradually stir in the worcestershire sauce and milk. bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes. serve over toast, biscuits, noodles, rice, or potatoes. note: when i'm needing to avoid bread or noodles, i'll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. delicious!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving.","target":"preheat oven to 350°f bring water and 2 tablespoons of the dressing to boil in large skillet on medium-high heat. stir in spinach, stuffing mix and peppers; cover. remove from heat. let stand 5 minute set aside. place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. starting at one of the short ends, tightly roll up each chicken breast. place, seam-sides down, in 13x9-inch baking dish. brush with remaining 1\/4 cup dressing. bake 35 minutes. during last 5 minutes, sprinkle with cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving.","target":"preheat oven to 375°f. after defrosting and squeezing the spinach add the garlic and nutmeg, mix well, set aside. in a small sauce pan mix together the soy, honey, chili flakes and cornstarch heat to boiling. set aside to cool. cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, sprinkle with pepper. close the breast and place the breast on a lightly oiled oven proof pan. paint the top of the breasts with the soy\/honey glaze, do not bother to paint under the breasts. sprinkle with the panko crumbs. bake in 375f oven for apprx 25 minutes or until golden and breasts are cooked through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: beat oil and sugar, then add eggs. add and mix the rest of the cake ingredients in the order given beat for 1 minute. pour into 3 9-inch cake pans. bake at 350°f for 35 minutes. icing: mix butter and cream cheese together until smooth, then add sugar a little at a time. beat until smooth.","target":"mix butter, vanilla extract and sugar together. add in the egss. blend in the flourm, cinamon and baking powder. mix well and add the carrots. put it in a baking pan and bake for 30 minutes at 175 celcius. once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes. icing. mix all the ingredients together until it is smooth and creamy. spread it on the cool cake and place the cake in the freezer for about 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes and cut into 1\" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed.","target":"cook the potatoes in boiling, salted water for about 10 minutes until tender. drain. heat the oil and saute the onion for a few minutes until transparent. lift out with a slotted spoon and put in a bowl. add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. turn the mixture into an ovenproof dish. pre-heat oven to 200°c (400°f) or gas no 6. mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency. spoon the potato on top of the corned beef mixture and level off with a fork. cook for about 25 minutes until the potato is brown and crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes and cut into 1\" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed.","target":"preheat oven to 170c. chop off the top and bottom of the small potatoes and slice. layer potatoes (on the bottom of the your dish). layer onion. layer corned beef, and herbs to taste. layer onion. top layer use the potatoes tops and bottoms. pour stock cube over. cook for 2 to 2 1\/2 hours. i now do two at a time and portion and freezer one."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes and cut into 1\" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed.","target":"place the carrot and potato into a large frying pan, add 1cm of water, and boil, stirring occasionally until the vegetables are cooked and soft. add the onion and leek to the pan, with a little oil, and fry for 5 minutes. dice the corned beef and add to the pan. fry over a high heat until the hash starts to brown slightly. add a generous splash of worcester sauce and fry for a further 15 minutes with occasional stirring. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel potatoes and cut into 1\" cubes. chop onion. heat iron skillet over high heat until hot to prevent sticking. crumble the corned beef and place in the skillet, add potatoes and onion. cover with water and bring to a boil. turn heat down to barely boiling and cook until the potatoes and onions are done. stir occasionally to prevent sticking and add more water if needed.","target":"preheat oven to 400*. boil potatoes in enough salted water to cover them until tender, about 15 minutes. drain and mash, season with salt and pepper, butter and milk. pour the can of baked beans into the bottom of a casserole dish (7 x 11). sprinkle the corned beef over the beans evenly. season with a bit of worcestershire and top with mashed potatoes. baked, uncovered for 25 minutes. top with cheese and continue baking for 15-20 minutes or until cheese is melted and slightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim excess fat from chops. in large skillet heat oil and brown both sides of chops. put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops. mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.","target":"quarter each pork chop. place meat in crock pot. pour soup over meat. set crock pot on low or medium. let cook for at least four hours. optional rice side dish: five minutes before dinner time, ladle out 1 cup soup from crock pot. if there isn't enough soup, add water to make 1 cup. use this liquid to prepare rice according to directions on box."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice onions into 1\/4 inch rings and layer on bottom of crock pot. sear both sides of chops in skillet and place on top of onions, sprinkle with pepper. in a bowl, dissolve bouillon in hot water and add mustard. pour over chops. cover and cook on high 3-4 hours or until chops are tender.","target":"quarter each pork chop. place meat in crock pot. pour soup over meat. set crock pot on low or medium. let cook for at least four hours. optional rice side dish: five minutes before dinner time, ladle out 1 cup soup from crock pot. if there isn't enough soup, add water to make 1 cup. use this liquid to prepare rice according to directions on box."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, whisk together the chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. pour into the crock pot. season pork chops with salt and pepper and place into crock pot. cover crock pot and cook on low 4-8 hours. baste occassionally with sauce.","target":"quarter each pork chop. place meat in crock pot. pour soup over meat. set crock pot on low or medium. let cook for at least four hours. optional rice side dish: five minutes before dinner time, ladle out 1 cup soup from crock pot. if there isn't enough soup, add water to make 1 cup. use this liquid to prepare rice according to directions on box."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 300 degrees. whisk together the olive oil, vinegar, garlic, and basil. pour half of this mixture onto a cookie sheet and spread it around. place tomatoes cut-side down on cookie sheet on top of the oil blend. drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt. bake slowly in oven at 300 degrees for 3 hours. blend or process when done. serve hot over pasta, rice, or white beans (if you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).","target":"cook onion, garlic, ginger, and spices in oil in a 2-quart heavy saucepan over medium-low heat, stirring until onin is softened, about 4 minute. stir in vinegar and simmer for 1 minute. add tomatoes with the juice, and brown sugar; increase the heat to medium and simmer. stir occasionally, until lightly thickened, about 30 minute. cool slightly, about 5 minute. puree sauce in a blender or with a stick blender until smooth. use caution when blending hot liquids. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the first eight ingredients in a large bowl. allow chicken to marinate in this mixture for 30 minutes. prepare your grill or thread chicken, onion and bell pepper onto metal skewers. discard any leftover marinade. grill over medium-high heat until the chicken is cooked through (takes 10-12 minutes). during grilling, brush with additional olive oil to prevent chicken and vegetables from drying out. serve kababs over a bed of rice or with pita bread. garnish with fresh mint sprigs. sprinkle with crumbled cheese and serve hot.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix broth, soya sauce, vinegar, sugar, garlic and red pepper. reserve 3\/4 cup of mixture for basting; refrigerate. pour remaining mixture into shallow non metallic dish. add chicken and turn to coat. cover and refrigerate 1 hour. discard marinade. grill (moderate heat) or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes. cool and then grind seeds and the crushed red pepper in mortar with pestle. add oil and garlic and grind to a smooth paste. stir in paprika and salt. pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture. spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator. marinate, turning occasionally for 4-6 hours or overnight. prepare grill using medium low heat. remove chicken from marinade, discarding any marinade. grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place white wine, shallots and tarragon in a saucepan and reduce until about half of the liquid is gone. stir in dijon mustard, honey, salt and pepper. (i used nature's seasoning, personal preference). cover chicken with sauce and let it marinade 30 minutes to 2 hours in fridge. grill (or broil) until fully cooked. **if you do not want to use white wine, you can use apple cider -- .","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lay out a slice of raw bacon. lay the tender on top (pound them out if needed). lay a sliced jalepeno on top of the tender. roll up and secure with a wooden toothpick. grill until chicken is done. *note: all ingredient amounts are guesses, i've never measured, just used.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in a large glass baking dish. in a bowl stir together rest of ingredients until well blended. reserve 1\/2 cup of marinade for basting chicken during cooking. pour remaining marinade over chicken. cover and refrigerate at least 1 hour (longer is better). remove chicken from marinade. discard marinade. grill turning and basting occasionally with reserved marinade. cook about 40-50 minutes or until juices run clear.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine marinade ingredients well. pour over chicken, bell pepper and onion. marinade for one hour. alternate meat and veggies on skewers. broil or grill until done (juices run clear). note: if using wooden skewers, soak in water 20 minutes prior to use so they won't burn.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken on cutting board and use a kitchen mallet, rolling pin, or small sauce pot to slightly flatten any thick ends. this ensures even width and even cooking. pour dressing into large plastic bag. place chicken in bag with dressing. seal bag and refrigerate 30 min \u2013 1 hour to marinate. preheat bbq to medium heat. remove chicken from plastic bag and discard marinade. place chicken on barbeque, cover with lid. grill 6 to 8 minutes on each side or until cooked through. brush with bbq sauce during last few minutes of grilling time.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: poke the chicken parts with a fork, 3 or 4 times for each piece. pour the italian dressing (blended with the mustard if using) over the chicken in a non-reactive bowl and allow to marinate overnight, turning it at least once. grill the chicken pieces on a gas or charcoal grill using indirect heat for about 45 minutes. check a thigh with a fork -- it should be tender and not pink near the bone when done. note: you can generate indirect heat in a charcoal grill by laying a throw-away aluminum pan over the coals or, by moving the coals to one side of the grill.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: using a sharp knife, make 2-3 slits in the flesh of each chicken breast. insert a slice of garlic in each slit. season each breast with salt and pepper to taste. combine paprika, brown sugar, red pepper, oregano, sage and thyme. rub chicken with spice mixture; chill 2-24 hours. preheat grill to medium. mix together oil and lemon juice and brush onto chicken. grill for 12-15 minutes or until juices run clear, turning once, basting with any remaining lemon and oil mixture.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grill the chicken breasts till done. trying really hard to use a grill to achieve the marks. cut one quarter out of a cantaloupe melon, and remove seeds. then slice into thick quarter inch slices. lightly brush the sliced melon with flaxseed oil, and grill creating marks. slice chicken breasts, and enjoy with the grilled cantaloupe melon.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large resealable plastic bag, combine the first 10 ingredients. add chicken, seal bag and turn to coat. refrigerate for 4-8 hours, turning occasionally. drain and discard marinade. grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spatchcock the chicken (cut out the backbone and depress chest to flatten). you may want to check the internet for the exact procedure. rub spice mixture all over the chicken. smear chicken with the olive oil. grill on medium heat for 20 min per side.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put all marinade ingredients in the blender or food processor and liquify. put marinade in a gallon-size zip lock bag and add chicken pieces. turn a few times to distribute marinade. refrigerate for at least 2 hours i leave it for about 10 hours. remove chicken from marinade and place on hot grill. discard marinade. grill, turning occasionally, until chicken is cooked through.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: butterfly each chicken breast so you end up with 8 thinner pieces. set aside. to make marinade, combine remaining ingredients in large bowl or container. stir with spoon until mixed well and sugar is completely dissolved. place chicken breast into marinade. cover bowl with plastic wrap and place overnight in refrigerator. grill chicken breast each side for 3-4 minutes on medium fire.","target":"place each chicken breast between 2 pieces of plastic wrap. flatten chicken to 1\/4-inch thickness, using a meat mallet; cut into 1-inch pieces. place in a shallow container. combine next 7 ingredients, mixing well. pour over chicken;cover and chill 1-2 hours. thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. serve with picante sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash chicken pieces well. mix flour salt, pepper and paprika together. dredge chicken in flour mixture. brown chicken in oil in heavy bottomed\/cast iron fry pan for 15 minutes or until golden brown on all sides. add bouillon cubes to hot water. pour 1 cup of bouillon (or chicken broth) into pan. cover and simmer for 30-40 minutes adding more broth as needed. remove chicken pieces to hot serving dish. pour off most of the grease in the pan. add remaining broth and sour cream to pan drippings. stir well and heat but don't boil as sour cream will separate. pour over chicken pieces. serve with hot noodles.","target":"heat bacon grease in a large skillet over medium heat. add onion, garlic, salt, cayenne and paprika. stir together and saute until onion is translucent. add chicken pieces and pour chicken broth over all. cook over medium heat for 1 to 1 and 1\/2 hours, adding more broth if necessary. stir in tomatoes, reserving liquid. stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. cook until mixture is thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, red onion 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1\/2 teaspoon cumin and salt and pepper to taste. mix well, sprinkle with 2 tablespoons chopped cilantro. this is great with grilled chicken or fish!","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute' onion and garlic in olive oil until tender crisp. remove from heat and cool to warm. stir vinegar, pepper, parsley, sweetener, salt and pepper in onion mix. pour onion mixture over the beans in large bowl. mix well. may garnish with red and green pepper slices, if desired.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. wisk till it is well combined. wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.let cool. open can of beans and drain under cold water with a strainer. cut corn kernels off cobs and add to bowl with oil and spices. add drained beans also. take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. cut off stem and them chop into 1\/4 inch pieces. add to bowl. toss all ingredients together and then add chopped cilantro and green onions. mix gently. add salt and pepper to taste. serve.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine. to make the dressing whisk all the ingredients together in a small bowl. just before serving pour over the bean mixture and toss to coat. can be kept up to 6 hours at room temperature.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large, bowl combine the beans, cucumber, red pepper, onion and cilantro. in a small boiwl, whisk the vingar, oil and seasonings. pour over bean mixture and toss to coat. cover and refrigerate until serving. using a slotted spoon, serve over lettuce if desired.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 6 ingredients in large bowl. whisk together oil and lime juice in small bowl; pour over rice mixture and toss to coat. season to taste with salt and pepper. (can be prepared 1 day ahead. cover and refrigerate.). line large bowl with lettuce; mound salad in bowl. garnish with sliced avocado and papaya and serve.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: roast corn in oven for 1- 11\/2 hours at 400 degrees f. let cool before removing corn kernals from cob in a bowl. in a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt. cut lime in half and squeeze juice over ingredients. use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. i throw away the rest, so do what suits your taste the best. mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy\/ taste.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring a medium pot of water to a boil. add corn and cook for 1 minute, then drain well, rinse in cold water, and drain again. (if using frozen and thawed corn, skip this step). rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside. in a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. add beans, corn, onion and bell pepper and toss until just incorporated. cover and chill for about 2 hours. add cilantro and toss again before serving.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small bowl, combine the first 8 ingredients (vinegar thru coriander). whisk until well blended. in a medium bowl, combine remaining ingredients (beans thru cilantro). pour dressing over bean mixture. stir to coat evenly. serve immediately, or refrigerate several hours, and serve cold. delicious either way!","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: dice vegetables to be similar size of black beans and ditalini. combine pasta, beans and vegetables. add dressing and stir to coat. serve warm or cold. serves 4-6. for the dressing: juice from ½ lime (about 2 tbsp). 2-3 tbsp avocado oil. ½ tsp salt. ½ tsp chili powder. ½ tsp cumin. 1 clove garlic, pressed. combine ingredients and whisk together or shake in a bottle.","target":"in large bowl, combine all salad ingredients, blend well. in small bowl blend w\/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss. cover, refrigerate 1-2 hours to blend. just before serving, drain salad. stir in cilantro, orange peel and cumin seed. serve in lettuce lined bowl or plates. note: this is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients except bread crumbs, butter, and additional garlic powder. place in a 11x7 pan. now combine bread crumbs,butter, and additional garlic. sprinkle over top of ham mixture. bake at 325 degrees for 1 hour, or until browned and bubbly.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large frypan, saute chicken, onion, and garlic in butter until meat is no longer pink. in a bowl, mix together the soup, mayonnaise, sour cream, wine, salt, and pepper. add to the chicken mixture; stir to combine. next, add ham, broccoli, and bacon. cover and cook over medium heat until thoroughly heated. on individual plates, spoon hot pasta, top with chicken mixture and sprinkle with shredded swiss cheese.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325°f. start by blanching the broccoli in boiling hot salted water about 3 minutes. quickly remove and place in icy water to stop the cooking. in bowl, combine mayo, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor package from ramen noodles. in another bowl, combine the blanched broccoli, sautéed mushrooms, broken noodles, and the mayo mixture and toss until well coated. place the mixture in an 8x8 casserole dish that has been sprayed with non stick oil. cover and cook for 45 minutes. remove the cover and bake another 15 minutes to brown. cool 15 minutes before serving.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook macaroni till tender; drain. fry onion in butter till tender. cook broccoli (by package directions). combine macaroni, mushroom soup, onion, margarine and cooked broccoli. put in appropriate sized casserole dish. top with cheese whiz. bake in a 350° oven for about 30 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli until tender, drain. preheat oven to 350f grease 2 qt baking dish in a medium saucepan melt butter stir in flour to make a roux. whisk in milk cook and stir until mixture thickens. lower heat slightly. stir in cheese and sour cream, until cheese is melted. mix ham and cooked vegetables together and spread into baking dish pour sauce over this combine bread crumbs and 1 tablespoon melted butter. sprinkle on top of casserole. bake uncovered in a 350 degree oven for 40 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in pot with enough water to cover over medium high heat. simmer about 15 minutes. preheat oven to 400 degrees. grease a 7 x 11 inch baking dish; set aside. saute' onion in butter over medium heat for 3 minutes. add flour and thyme, then broth and milk. stir over heat for 5 minutes, until thick. boil noodles in large saucepan for 6 minutes. chop cooled chicken in 1\/2 inch chunks. drain noodles well. spread noodles in baking dish; top with chicken and broccoli. add sauce to the dish; top with cheese. bake until cheese melts, about 20 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: spray large frying pan with cooking spray and add the chicken. cook on medium-high heat, stirring often, for 2- 3 minutes, until browned. add broccoli, soup, and water and bring to a boil. stir in rice and sprinkle with cheese. cover and reduce heat to low. cook for 5 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli until tender in the amount of water called for on the package, drain. mix together soup mix, cream cheese, sour cream and water chestnuts. add drained broccoli and stir well. place in lightly buttered casserole dish and top with grated cheese and cracker crums. bake at 350 for 30-35 minutes or until hot throughout and bubbly.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli, drain and cool. beat eggs, add golden mushroom soup, mayo, cheese, onion and broccoli. mix together. pre-heat oven to 350 degrees. melt butter in 12 inch non-stick skillet, add crushed saltines, cook on medium high until starting to brown. take off heat. butter a casserole dish and add broccoli mixture, top with golden saltines. bake at 350 degress for 45 minutes or until set.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the toast into cubes and place in the bottom of a 9 by 13 pan and set aside. brown chicken in a fry pan w\/ diced onions and garlic and set aside. combine soup and milk in a sauce pan till no more lumps, then add broccoli and cook for 1 min, remove from heat and stir in 1-1\/2 c cheese then add chicken and pour over bread. sprinkle w\/ remaining cheese cover w\/ foil and bake 350 for 20-30 minute.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: saute onion and garlic in marg. if using fresh mushrooms toss them inches. spoon into a large greased casserole. cook broccoli until crunchy. add to casserole. add tinned mushrooms and 1\/4 celsius of the almonds. in separate bowl blend mushroom soup and cheese whiz. fold into casserole. top with the rest of the almonds and bread crumbs mixed together. bake 350* for 45 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees. grease a medium sized casserole dish, set aside. saute onion in butter for about 3 minutes. mix in flour. gradually stir in broth, combining well. gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes. stir in salt and pepper. remove from heat. bring 2 quarts of water to a boil. add egg noodles, and cook for 6 minutes. drain noodles well. spread noodles in the prepared baking dish. place chicken and broccoli over noodles. pour the sauce over the chicken and broccoli. sprinkle the cheese over the top. bake for 20 minutes, or until the cheese is nicely melted.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. spray 9 x 13 glass baking dish with non-stick spray. arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top. for the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. spoon evenly over the top of the chicken. sprinkle cheddar on top. bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. serve over rice.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. saute onions in butter. after onions carmelize, stir in broccoli. add soups and cooked chicken. mix well. add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken. bake in a 9\" x 13\" baking dish for 40 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook chicken (i boil it and use the stock for chicken noodle soup later). steam the broccoli. place the broccoli on the bottom of a 9x13 pan. put the chicken on top of the broccoli. mix the remainder of the ingredients in a bowl. pour\/spread over the top of the chicken and broccoli. sprinkle cheese over the top. bake at 350 for 30 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli as directed. cube chicken into small bite-sized pieces while broccoli is cooking. fry chicken in vegetable oil in skillet until done and slightly browned. grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine\/butter). line casserole dish with drained broccoli (alternate direction of each broccoli spear). dot broccoli with reserved margarine\/butter. salt and pepper broccoli to taste. place cubed chicken over the broccoli. mix sour cream and soup in a small bowl. cover chicken and broccoli with sour cream and soup mixture. top with shredded cheddar cheese. bake in preheated 350°f oven until bubbly (approximately 30 minutes).","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°; you'll need a 13 x 9 pan for this recipe. in the 13 x 9 pan, spread out the broccoli; then layer the chicken atop the broccoli. combine the sour cream, mayonnaise, soup, lime juice, garlic and salt and pepper. spread this mixture over the broccoli\/chicken; top with the cheddar cheese. cover with aluminum foil and bake in the preheated oven for 30 minutes. remove the foil and bake 15 minutes, more or less, until hot and bubbly. tip: you may serve this with hot rice or pasta if you want a starch with your meal.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f. saute onion in butter over medium heat in medium saucepan for 3 minutes. mix in flour and gradually stir in broth, combining well. gradually add milk to saucepan. cook, stirring continually until thickened, about 5 minutes. add salt and pepper to taste. cook noodles for 6 minutes in boiling water. drain well. spread noodles in a greased casserole dish, place chicken and broccoli over noodles. pour sauce over chicken and broccoli. sprinkle cheese on top. bake for 20 minutes or until cheese melts. enjoy!","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix in a bowl, can of mushroom soup, mayonnaise, onion, cheddar and the 2 eggs beaten. fold mixture together. add the chopped broccoli ( i just chop up the bunch, into small pieces, maybe you will get 2-3 cups) fold that into the mixture. put into a greased casserole, sprinkle with bread crumbs. cook uncovered for 45 minutes at 350 degrees.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli in boiling salted water just until done. arrange in bottom of greased 9 x 13-inch pan. layer chicken over broccoli. in mixing bowl combine soup, lemon juice, mayonnaise and curry powder. pour sauce over chicken layer. top with grated cheese and buttered bread crumbs. if ingredients aren\u2019t yet at room temperature, allow pans to cool slightly. wrap each pan with aluminum foil and label. slip pan inside a 2-gallon zip-top bag. if not using zip-top bag, double wrap in aluminum foil prior to labeling. freeze. to serve: thaw completely and bake at 350° for 30-35 minutes. great over steamed rice!","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook stuffing mix, using the amount of water as mentioned above. steam broccoli and set aside for 2-3 three minutes. press stuffing in bottom and up sides of 9x12 pan. place the cooked chicken over the stuffing. layer steamed broccoli over chicken. melt butter, add flour and whisk til smooth (30 seconds). add bouillon and milk and cook, whisking til thick. add cream cheese and onions, whisk. pour over layered casserole, sprinkle shredded cheddar and cover with foil. bake 350 degrees for 35 minutes, remove foil and cook 10 additional minutes. remember, without chicken makes this a fantastic side dish that everyone will love. with chicken makes a great main dish with the veggies. yummmmm!","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soup, mayonnaise, and broth until well blended. layer as follows. rice, broccoli, chicken until all ingredients used. pour soup mix over layers and bake for about 30 minutes at 350°. top with shredded cheddar or parmesan or your favorite cheese and pop in the oven until melted. serve.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scramble sausage, drain and set aside. layer frozen broccoli into bottom of an oven safe pan. layer cooked and drained sausage. add cream of mushroom (no need to mix ingredients). add cheddar cheese soup. bake at 350 degrees for 25-30 minute or until heated through.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. oil, spray, or butter a casserole dish (i used a round glass dish.). thaw or cook the frozen broccoli. drain well. combine remaining ingredients, except for 2 oz. of the goat cheese. add the broccoli and mix gently. pour into prepared dish and bake for 50-55 minutes. bump up heat to low broil for 5 minutes. let it set for 5-10 minutes, then serve.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sautee garlic and onion and fresh mushrooms in butter. spoon into large greased casserole. cook broccoli until crunchy. add to casserole. add chopped almonds. in separate bowl blend mushroom soup and cheese. fold into casserole. top with almonds and bread crumbs. bake at 350 degrees for 45 minutes.","target":"preheat oven to 350. place chicken in a 7\"x11\"baking dish and bake for 20 minutes. while chicken is baking, cook broccoli until almost done. drain. prepare sauce by mixing all ingredients in a bowl. to make topping melt butter and mix with bread crumbs in a small bowl. remove chicken from oven and place on a plate. place broccoli on the bottom of the baking dish. then put the chicken on top and pour on the sauce. top first with shredded cheese and then sprinkle bread crumbs on top. bake uncovered at 350 for 30 minutes. serve hot with rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"cook squash in small amount of water until tender. drain and mash. add salt and pepper. in a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash. in a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each). bake at 350f for 30 minutes (until bubbly). enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"set oven to 375°f. grease a 2-quart baking dish. slice the squash in half lengthwise; remove and discard the seeds. place squash cut side down in a baking dish. bake at 350°f for 45-50 minutes, or until easily pierced with a fork. meanwhile melt butter in a skillet. sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent. add the tomatoes; cook until most of the liquid is evaporated; set aside. when squash is cool enough to handle, use a fork to separate into strands. combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs. pour into greased dish. sprinkle with parmesan cheese. bake uncovered at 375°f for 40 minutes, or until heated through, and top is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"slice squash and place in large pot. quarter and slice onion and place in pot with squash. add enough water to pot to just cover squash and bring to a boil. lower heat and simmer for about 15 minutes or until squash are tender. drain squash and onions well and place in large, shallow casserole dish. dot with one tablespoon of butter and mash slightly with fork until there are no more whole slices of squash in dish. drizzle one tablespoon melted butter over breadcrumbs and spread evenly over casserole. bake in 250 degree oven for about 20 minutes or until breadcrumbs are browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"blanch squash and onion in boiling water for about 5 minutes. drain well. in bowl combine cream of mushroom soup, breadcrumbs, butter, garlic powder, parsley, and italian seasonings. mix well. add squash, onions, cheddar cheese and stir well. pour into greased casserole dish. bake, in preheated 350f oven, for 30-35 minutes. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"combine yogurt, cottage cheese, parmesan cheese, thyme and eggs and set aside. heat skillet over medium high heat. add onion and saute until tender, drain, and set aside. place 1 cup of squash in a 2-quart casserole dish. top with 1\/3 of the onion and 1\/3 of the yogurt mixture. repeat layers. sprinkle with bread crumbs, cover, and bake at 350 degrees for 25 minutes. uncover and bake until top is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"preheat oven to 350 degrees f. heat oil in a heavy pan. over medium heat, cook onion and garlic until softened and golden brown. add spinach to pan. cover pan to steam until wilted. add tofu and one cup pasta sauce. spray 9x13-inch baking pan with non-stick spray. pour remaining pasta sauce into the bottom of the pan. sprinkle rice over this and top with one cup mozzarella. next layer is the spinach\/tofu mixture, finally topped with remaining one cup of mozzarella. bake 30 minutes until bubbly and hot, and the rice is fully cooked."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"boil squash, carrots and onions in salted water until soft. drain well. mash with potatoe masher or blend in food processor. stir squash mixture and next 3 ingredients together and place in a 2 qt casserole dish. in seperate bowl combine ritz crackers and margarine and spread over the top of casserole. bake at 350 until golden brown. ( about 35 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"preheat oven to 350°f. cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. drain well and gently press between paper towels. melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 minutes or until tender. remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3\/4 cup parmesan cheese, and next 7 ingredients. spoon into a lightly greased 13x9-inch baking dish. melt remaining butter. stir together melted butter, remaining 1 1\/2 cups soft breadcrumbs, 1\/2 cup parmesan cheese, and garlic salt. sprinkle mixture evenly over top of casserole. bake at 350°f for 35-40 minutes or until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"combine squash, water, and salt in a medium saucepan; bring to a boil. cover, reduce heat, and simmer 10 minutes until squash is tender. drain well and set aside. saute onion and red pepper in butter until crisp-tender, about 3 minutes. combine vegetables and remaining ingredients. spoon into a lightly greased 12 x 7 x 2 baking dish. bake at 350f for 30 minutes or until bubbly. garnish. to make ahead: prepare, cover, and chill up to 2 days. remove from refrigerator, let stand 30 minutes, and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"quarter squash lengthwise and slice thinly crosswise. preheat oven 400 degrees. grease a 9x13 baking dish. combine squash, onion, chiles, jalapenos, salt and 3\/4 cup cheese. sprinkle with flour and toss to coat. spread in baking dish and cover with foil. bake until bubbling and tender, 35-45 minutes. top with salsa and remaining cheese. bake uncovered until golden, 20-30 minutes more. sprinkle with scallions and red onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"in a saucepan combine squash, water and salt; bring to a boil. cover, reduce heat and simmer 10 minutes or until tender; drain well (press lightly with back of spoon). set aside. saute chopped onion and red pepper in butter until tender-crisp (about 3 minutes). combine vegetables with egg, cheddar cheese, water chestnuts, mayonnaise, sugar, and pepper. spoon into a lightly greased 12 x 7 x 2 inch baking dish. bake at 350 degrees fahrenheit for about 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"preheat oven to 300°f. prepare a 2-quart oven-proof casserole by buttering or spraying with cooking spray. set aside. cook spinach according to package directions and drain well. crush ½ of the can of onion rings and add to the prepared casserole dish. mix in the spinach, cream cheese, and mushroom soup. add pepper to taste. sprinkle the remaining ½ can of onion rings on the top of the casserole and bake for 30 minutes or until bubbly. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"preheat oven to 350 degrees f. butter a shallow 1-quart baking dish. in a large bowl whisk half-and-half, eggs, 1 teaspoon salt, 1\/8 teaspoon pepper, and nutmeg together; stir in 1 +1\/2 cups of the cheese then the spinach. spread evenly in prepared baking dish, and top with remaining 1\/2 cup cheese. bake until set in the middle and top is golden brown, 30 to 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1\/2-inch circles. add chopped onions to same pot. add 1 1\/2 tablespoons of margarine. boil until completely cooked \"really well\". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1\/2 of the cheese into squash and mix well. add 1\/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.","target":"cook spinach according to package directions with salt. drain. place in casserole dish, set aside. mix cream cheese, milk and butter with beater til blended. spread on top of spinach. sprinkle with parmesan cheese. refrigerate overnight. bake at 375 f for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef with onion in stock pot, stirring frequently; drain well. add water, wine,undrained tomatoes, kidney beans, tomato sauce and taco seasoning mix. stir till mixed well. cover and simmer for 35 to 40 minutes stirring occasionally. garnish with some or all of the remaining ingredients.","target":"in a skillet, brown ground beef until it is no longer pink,drain and place into slow cooker. add taco seasoning, ranch dressing, tomatoes, chili beans, corn, and 1 cup of water and mix well. cover and cook on high for 1-2 hours. serve over tortilla chips, and sprinkle cheddar cheese over top of each serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1\/4 inch thickness using a meat mallet or rolling pin. sprinkle with salt and pepper. melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done. remove chicken, and keep warm. reduce heat to medium. add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly. stir in parsley. pour over chicken; serve with rice.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine honey, ketchup, dijon mustard, curry powder, cumin, cayenne and salt. place chicken breasts in baking pan. pour sauce over chicken. bake, uncovered, in preheated 350 degree f oven for 15 minutes. turn chicken over and continue to bake, basting often, for 10-15 minutes longer or until chicken is no longer pink inside.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: generously butter casserole dish (9 x 13) and spread onion soup mix evenly over bottom dish. put chicken on top. mix the wine, soup and half and half. pour mixture over chicken. sprinkle with parsley, slivered almonds and some paprika. bake, uncovered, in moderate oven (325) until done, about 2 hours.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened. sprinkle with salt and pepper. heat olive oil and butter in a large skillet. cook chicken over medium high heat just until done (do not overcook or it will be dry). transfer chicken to a warm platter. add remaining ingredients to skilled except chicken broth. cook over medium high heat for about 1\/2-minute, whisking. whisk in chicken broth. stir until sauce is smooth. pour sauce over chicken breasts and serve immediately.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees. cut a pocket into each chicken breast; salt and pepper to taste and set aside. thoroughly drain and squeeze any liquid from thawed spinach. combine thawed spinach, feta cheese, mayonnaise and garlic. stuff spinach mixture into chicken breast pockets, dividing equally. combine flour and paprika and lightly coat chicken breasts. wrap two strips of bacon around each chicken piece and place on a rack in a baking dish. bake uncovered for 1 hour or until chicken tests done.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: crumble feta cheese and mix well with 1 t. finely chopped fresh rosemary or 1 teaspoons crumbled dried rosemary and 1\/4 cup diced walnuts. pound chikcen breasts until flat (can be done early in the day or night before.) preheast oven to 350 degrees. lay chicken breasts skin-side down. place 1 or 2 t. filling at one edge of each breast and roll up. secure with skewer or toothpick. pour white wine into oven-to-table casserole large enough to hold breasts comfortably. place stuffed breasts in casserole and drizzle olive oil over them. sprinkle parmesan and paprika on top. cover casserole and bake at 350 degrees for 30 to 35 minutes, or until chikcen is cooked through, but not dry. baste occasionally with pan juices.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all the above ingredients except oil and keep aside (if u want u can marinate and keep it for hours and then fry). in a pan heat oil and put the mixture and fry it on med high till it get red or crispy serve it with rice or as a appetizer or side dish or with anything.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: lift skin gently from chicken breasts without detaching it; place 2 crushed garlic cloves under skin of each breast. replace skin. rub breasts evenly with olive oil, and sprinkle with salt, pepper, and oregano. place lemon slices in a 13-x9-inch baking dish, and arrange chicken breasts over lemon. sprinkle olives around chicken. bake at 350 degrees fahrenheit for 45 minutes or until done. remove from oven, and sprinkle with feta cheese. garnish, if desired.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°. sprinkle each chicken breast generously with salt and pepper; wrap each breast with a bacon strip; secure bacon with a toothpick. place chicken in a lightly greased 11x8 inch glass baking dish. in a bowl, mix the melted butter, worcestershire sauce, and lemon juice; pour over chicken. bake 35 minutes, until bacon is crisp and chicken is no longer pink in the center.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400 degrees f. chop tarragon and garlic together with olive oil to make a paste. massage garlic mixture all over breasts. place chicken in glass baking dish and add mushrooms, stock, and white wine. cover with foil. bake for 25 minutes. remove foil, baste breasts, and sprinkle cheese on top of each. bake for an additional 5 - 10 minutes or until browned and cheese has melted.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken in flat pan lined with foil and sprayed with pam. sprinkle with onion powder (not onion salt), then with granulated beef bouillon, and then the parsley flakes. top with a generous chunk or chunks of butter. bake uncovered at 375 degrees for 60-75 minutes or until tender. check after 60 minutes. baste occasionally while baking and before serving.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a skillet, melt the butter and saute the chicken over med heat until no longer pink, remove from the pan and set aside. to the skillet add the onions and saute for 5 mins or until transparent. add the wine, tomatoes,marjoram, garlic and red pepper and simmer for 5 mins until the liquid is reduced by half. add the cream and chicken and simmer for a furthur 5 mins, add salt to taste.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: light the grill, if you are using gas get it to about 400 degrees; if you are using charcoal, allow the coals to burn down (no direct flame). brush the olive oil over each of the chicken breasts. sprinkle salt and pepper over both sides of the chiken breasts. place on the grill for about 7 to 10 minutes each side. chicken is complete when internal temperature at the thickest part is 165 - 175 degrees f (75-80 c). serve hot or warm sliced over a mixed greens salad.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rinse the boneless and skinless chicken breast. pat dry and slice into thin cutlets. on wax paper, combine flour, salt and pepper. dip cutlets into flour mixture, shaking off excess. in a large skillet over medium heat, heat one half of the butter and oil until the butter is melted. add cutlets and brown lightly on each side. place cutlets on serving plate; keep in a warm place. stir the wine, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened. remove from heat, swirl in remaining butter until melted. pour over cutlets and serve.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f. mix mayonnaise, spinach, feta cheese, and garlic until well blended. carefully butterfly chicken breasts, making sure not to cut all the way through. spoon spinach mixture nto chicken breasts. wrap each with a piece of bacon and secure with a toothpick. place in shallow baking dish. cover. bake for 1 hour, or until chick is no longer pink.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: to make curry paste, combine all of the spices in a small bowl with a fork. mix in the vinegar, then drizzle in the water to make a loose paste. spray the inside of a 3 qt crock pot with non-stick cooking spray. place the sliced onion on the bottom for the chicken to sit on. mix together the 1 1\/2 tsp of curry paste and oil; rub on chicken to coat both sides. place the chicken breasts in the slow cooker and sprinkle with the salt. cover and cook on high for 2 1\/2 to 3 hours. stir in the heavy cream and add salt to taste. serve hot over rice.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine first 5 ingredients in heavy large skillet. bring to gentle simmer over medium-low heat. add chicken and season with pepper. cover and poach until chicken is just cooked through, about 20 minutes. transfer chicken to platter. boil liquid in skillet until reduced to sauce consistency, about 2 minutes. pour sauce over chicken and serve.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: on a microwave-safe plate, microwave bacon until cooked but not crisp. drain on paper towel. wrap a strip of bacon around each piece of chicken. place in a 1-qt. baking dish coated with cooking spray. in a small bowl, combine the soup, sour cream and mushrooms; pour over chicken. cover and bake at 350° for 25-30 minutes or a meat thermometer reads 170°.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the breast into 3 slices diagonally, put between plastic wrap and pound with a rolling pin until 1\/4 inch thick. mix the flour with salt and pepper and lemon zest. toss the chicken in the flour and pat to remove excess. heat half the butter and oil in a frying pan and saute half the chicken until golden.remove from pan and repeat with the remaining oil and butter, fry the rest of the chicken. return chicken to the pan, then add the whicky and heat for a minute, set alight, then keep cooking until flame dies down. stir in the lemon juice and honey, simmeruntil slightly thickened.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place chicken breast halves bwtween sheets of waxed paper or plastic wrap and pound slightly with a mallet. sprinkle with salt and pepper. heat 1 tablespoons each of oil and butter in large skillet. cook chicken over high heat for 4 minutes per side. do not cook longer or they will be over cooked and dry. transfer to a warm serving platter. add chives or green onion, lime juice, and brandy , if using, parsley and mustard to pan. cook 15 seconds. whisking constantly. whisk in broth. stir until sauce is smooth whisk in remaining butter and oil.,. pour sauce ofer chicken. serve immediatley.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper. melt butter in a heavy nonstick skillet over medium heat. saute chicken 4 to 5 minutes per side. transfer to a platter and keep warm. add lemon juice, worcestershire and dijon mustard to skillet, stirring with a wooden spoon. serve sauce over chicken breasts. sprinkle with parsley.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pat chicken dry with paper towels and season liberally with kosher salt and pepper. let sit for at least 10 minutes. meanwhile, heat oven to 400 degrees. heat one tablespoon of butter in a 12-inch non-stick skillet over medium high heat. when butter just begins to brown, add chicken breasts to skillet and sear for 4-6 minutes until you have a nice brown crust. while chicken is browning, melt remaining tablespoon of butter to a 13 x 9 inch baking pan placed in the oven. once chicken is browned on one side, add to baking pan, browned side up, and bake until chicken reaches 160 degrees, about 15 minutes. let chicken rest for about 5 minutes before serving.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 400°f coat a shallow roasting pan with cooking spray. using a sharp paring knife, slice a pocket into each chicken breast, without cutting completely through to the other side. arrange chicken in prepared pan and set aside. in a medium bowl, combine blue cheese, almonds, apple and dill. add a pinch each of salt and pepper. mix together with a fork until mixture is well blended and comes together. divide mixture into four equal portions and spoon each portion into the pocket of the chicken. brush olive oil all over the top of chicken and season the top with salt, pepper and dried onion, use 1 teaspoons dried onion for each breast. bake for 25-30 minutes until chicken is golden brown and cooked through.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. in a large frying pan, heat oil over medium heat. add chicken and cook, turning, until brown, about 10 minutes. transfer to a 13 by 9 inch baking dish. add celery and onions to the pan drippings and sauté until tender, but not brown. stir in tomato juice, vinegar, salt, pepper and hot sauce. heat to boiling; pour over chicken. bake chicken uncovered, basting occasionally, 45 minutes, until tender. skim excess fat from sauce and pour over chicken.","target":"rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sift dry ingredients together and set aside. mix sugar and oil in bowl. add eggs and pumpkin, mix well. add sifted dry ingredients to pumpkin mixture and add water. grease bottom of a 9x5x3 loaf pan. pour mixture into loaf pan. bake at 350 degrees for 1 hour or when toothpick comes out clean. if using fresh pumpkin, you will not need the water.","target":"over 350. make sure you grease the pans (2 because this makes 2 loaves mix all dry ingredients, set aside. next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients). combine all ingredients. pour mixture into two pans. bake 45 minutes to an hour. let cool. eat : )."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into bitesized pieces. dice apple and celery. halve the grapes if big otherwise leave them whole. mix mayo, creme fraiche or yoghurt and chive and pour over the chicken, celery, grape, apple and walnuts in a bowl, stir to cover arrange salad on individual plates and place the chicken salad on top. serve!","target":"place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put ingredients in a stockpot or large saucepan and cover ingredients with water. cover with a lid, then bring to a boil on medium to high heat. stir well, then reduce heat to medium-low. simmer uncovered, skimming foam from the surface for two hours. try not to boil just keep stock on a slight rolling simmer. strain the stock through a cloth-lined colander. discard the solids. let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock. use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.","target":"place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel eggplant, and cut into 3\/4 inch cubes; sprinkle evenly with salt. place in a large shallow pan. cover and bake at 400 degrees for 20-25 minutes or until tender. uncover and set aside. saute onion and next 4 ingredients in 2 tablespoons olive oil in a large dutch oven until vegetables are crisp-tender. add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently. cover and chill at least 1 hour.","target":"in a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well. cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender. add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally. put cooked pasta in an 8x8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese. broil in oven until cheese is melted and lightly browned, about 2-4 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli 5 minutes; drain well. combine next 6 ingredients to make sauce. combine sauce with broccoli. pour into an 8x8-inch casserole dish. sprinkle top with cracker crumbs. bake in a 400°f oven for 30 minutes. don't substitute salad dressing for the mayonnaise, it will make the casserole runny.","target":"brown meat with onion. drain. combine meat (or vegan crumbles or pre-cooked rice), tomatoes, beans, corn, and chili. if you want it spicier, add jalapeño slices (i use 2-3, mashed in a garlic press). spread into 9 x 13 baking dish or casserole. top with cheese, if desired, and then corn bread batter. bake according to corn bread directions. to use leftover or fresh ingredients, substitute 2 cups for each can, and 2-3 medium tomatoes. i prefer to use unsweetened cornbread. 1 envelope of mix is usually the right size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli 5 minutes; drain well. combine next 6 ingredients to make sauce. combine sauce with broccoli. pour into an 8x8-inch casserole dish. sprinkle top with cracker crumbs. bake in a 400°f oven for 30 minutes. don't substitute salad dressing for the mayonnaise, it will make the casserole runny.","target":"sauté onions, mushroom and peppers together in olive oil until onions are transparent, and peppers are tender-crisp. add cream of mushroom soup and 1\/4 cup water, stir. cook 1 bunch broccoli. drain, and add soup mixture. put in casserole dish. grate mozzarella cheese on top. mix stove top stuffing and put on top,. bake in 350f oven for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli 5 minutes; drain well. combine next 6 ingredients to make sauce. combine sauce with broccoli. pour into an 8x8-inch casserole dish. sprinkle top with cracker crumbs. bake in a 400°f oven for 30 minutes. don't substitute salad dressing for the mayonnaise, it will make the casserole runny.","target":"cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook broccoli 5 minutes; drain well. combine next 6 ingredients to make sauce. combine sauce with broccoli. pour into an 8x8-inch casserole dish. sprinkle top with cracker crumbs. bake in a 400°f oven for 30 minutes. don't substitute salad dressing for the mayonnaise, it will make the casserole runny.","target":"preheat oven to 350°f. parboil or steam the broccoli until crisp tender and bright green. drain well and set aside. melt butter in saucepan and stir in the salt and flour until bubbly. if using onion, add these now and saute until translucent. add the cheeses and stir until mostly melted. stir in milk. heat on medium low until thickened, stirring constantly. gently toss the cheese sauce with the broccoli and then stir in 2\/3 cup breadcrumbs. spoon mixture into a casserole dish. (oamc - freeze now and cook 60 minutes rather than 30.). cover and bake at 350f 30 minutes. sprinkle remaining breadcrumbs over the top and and bake uncovered 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 15 to 20 minutes or until tender. drain and set aside. combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often. pour over potatoes, mixing well. spoon into a greased 2 1\/2 quart casserole dish. sprinkle with breadcrumbs, if desired. bake at 350 degrees for 20 to 25 minutes.","target":"cook the potatoes and the onion, (whole), in the microwave or in boiling water until just tender. cool. cut the potatoes and the onion into thick slices. melt margarine in a microwave proof jug (or in a saucepan), stir in flour and mustard. add evaporated milk and water. microwave for 3 minutes (or return pan to heat and simmer 3 minutes). add the crumbled stock cube and parmesan cheese. place half the sliced potatoes in a casserole dish, place the onion and chopped bacon on top. spoon half the sauce over, then layer remaining potatoes and sauce. sprinkle with breadcrumbs and more parmesan if desired. bake uncovered for 25minutes at 200 deg c."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 15 to 20 minutes or until tender. drain and set aside. combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often. pour over potatoes, mixing well. spoon into a greased 2 1\/2 quart casserole dish. sprinkle with breadcrumbs, if desired. bake at 350 degrees for 20 to 25 minutes.","target":"place potatoes in large saucepan. cover with cold water. add 1\/2-teaspoon salt and bring to a boil. reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. melt 2 tablespoons butter in medium saucepan. add flour, salt, and pepper; cook until bubbly. add milk; stir well. cook, stirring constantly, until thickened. combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1\/2 quart casserole. add white sauce; blend lightly with spatula. melt remaining 1 tablespoon butter. add breadcrumbs; mix well. sprinkle buttered crumbs over casserole. bake at 350 degrees for 30 minutes. serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 15 to 20 minutes or until tender. drain and set aside. combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often. pour over potatoes, mixing well. spoon into a greased 2 1\/2 quart casserole dish. sprinkle with breadcrumbs, if desired. bake at 350 degrees for 20 to 25 minutes.","target":"preheat oven to 350 degrees. spray 1 1\/2 quart casserole dish with non-stick spray or lightly butter. arrange half of potatoes, green pepper and onion, and ham in dish. sprinkle with freshly ground black pepper. repeat with remaining half potatoes, peppers, onions and ham. mix soup and milk in seperate container until fairly smooth. pour over casserole. gently move ingredients around so mixture can seep inches. cover and cook for one hour. heat the 1 tablespoons butter in saucepan or microwave until just melted. add bread crumbs and toss to coat. remove lid from casserole and sprinkle with crumbs. continue to cook uncovered for 15 minutes. remove from oven and allow to stand for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potatoes in boiling water 15 to 20 minutes or until tender. drain and set aside. combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often. pour over potatoes, mixing well. spoon into a greased 2 1\/2 quart casserole dish. sprinkle with breadcrumbs, if desired. bake at 350 degrees for 20 to 25 minutes.","target":"in a large saucepan, combine rutabagas, potatoes and water. bring to a boil; cook over low heat 25 minutes or until tender. drain, reserving liquid. mash rutabagas and potatoes until smooth. butter a shallow, 2-quart casserole dish; set aside. preheat oven to 300°f. in large bowl, beat potato mixture on high speed, adding 1\/2 cup of cooking liquid. beat in flour, bread crumbs, cream, syrup, 1\/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. beat until light and fluffy. spoon into prepared casserole dish. use a spoon to smooth top. drizzle with 3 tablespoons melted butter. bake, uncovered, 1 1\/2 - 2 hours or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"whisk buttermilk, maple syrup, egg and water in a bowl until combined. whisk in flour, cover and set aside for 20 minutes. heat frying pan over a high heat, spray with oil spray. add 2 or 3 heaped spoonfuls of batter, allow to spread. cook for 2-3 minutes until golden. turn, cook for 1 minute. transfer to a plate, keep warm. repeat to make 8 pancakes. drain the berries, reserve juice. heat juice in pan with the arrowroot until slightly thickned. serve the pancakes with berries warmed juices and greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir first 5 ingredients together. beat egg yolks, buttermilk,butter and vanilla together. add to the dry ingredients. fold egg whites in separate bowl until stiff but not dry. fold into batter. heat greased frying pan or griddle on medium-high until drops of water dance around on the surface. spoon 1\/4 cup pancakes on griddle. cook until bubbles appear on surface and edges are slightly brown. flip over, and cook until lightly browned. enjoy, most wonderful on late sunday mornings over lots of laughter and hot coffee.","target":"mix together bran, baking soda, and salt. in a small pot, heat together milk and butter until hot (not boiling). stir in hot milk to bran mixture, and let sit for 10 minutes. add egg to bran mixture, and mix until well blended. stir in buttermilk until the batter reaches desired consistency. cook pancakes!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt butter in med saucepan. whisk in flour. cook 2 or 3 minutes, stirring but not browning. whisk in milk. bring to a boil. reduce heat. simmer gently 5 minutes. whisk in pureed tomatoes, salt and pepper. cook 5 minutes. melt butter in a skillet. cook onions until tender. add mushrooms. cook until any moisture evaporates. add chicken and broccoli. add half the cheese, salt and pepper. stir in 1 cup tomato cream sauce from step 1. fill cooked cannelloni with chicken mixture. arrange in bottom of a buttered 9x13 baking dish. pour sauce over top. sprinkle with remaining cheese. bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.","target":"cut chicken in small cubes, fry with salt and pepper to taste until cooked. cook stove top stuffing ( chicken flavour) as directed. steam broccoli until al dente, drain and coarsley chop ( it will break up as the casserole bakes). in a bowl, whisk together soup and milk until smooth. take a glass baking dish (9 x 13). you do not need to grease the dish. put half of the stuffing in a layer on the bottom of the dish. next, layer the chicken and broccoli. pour the soup mixture over top and smooth over layers with a spoon, so the soup moves down through the mixture. add the rest of the stuffing to the top, then cover with cheese and bake at 350 until cheese is golden brown and its hot and bubbling! enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cream shortening; gradually add sugar, beating until light and fluffy. add eggs and water, beating well. combine dry ingredients; add to creamed mixture, beating well. stir in peanut butter. shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets. dip a fork in flour, and flatten cookies to 1\/4-inch thickness in a crisscross pattern. bake at 375° for 10-12 minutes. remove to wire racks, and cool completely.","target":"oven 375. in small mixing bowl, cream peanut butter and flour by adding the flour gradually. add baking soda and egg white. gradually add in splenda. add milk (batter will be crumbly at this point) plus extra, a half-teaspoonful at a time until batter is the correct consistency. be careful not to get it too wet, add just enough milk that it sticks together in the usual cookie dough form. drop by teaspoonsful onto greased cookie sheet and shape into round cookies with your spoons. they will not spread, so you can fit them all on the same sheet. if desired, sprinkle tops with sugar, but they are also good without. bake 9 minutes. allow to cool on cookie sheet for a few minutes before moving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pound steak to tenderize. cut in 1\/4 inch thick strips. in wok or lg skillet, brown meat in oil. add peppers, green onions and garlic. stir-fry for 4-5 minutes. mix cornstarch, water and soy sauce; add to skillet. bring to a boil. cook and stir for 1 minute.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown meat in oil. add 2 cups water and bouillon cubes. cover and simmer 1 hour or until meat is tender. then add green and red peppers. blend together cornstarch, soy sauce and 1 cup water. add to meat mixture, stirring slowly until thickened. serve over fluffy cooked rice and additional soy sauce. note: i make this in an electric skillet.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown meat in hot oil in skillet. remove meat from pan once browned and set aside. in same pan combine flour,ketchup,water, soya sauce and pepper. heat med-high heat to boiling. add meat back to pan along with onions. lower heat and simmer 45 minutes. add mushrooms and green pepper. simmer 10 minutes longer. serve with rice or mashed potatoes.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: slice the meat while still partially frozen to make it things much easier. preheat a large skillet over high heat. add oil to really hot pan. add meat and sear on all sides, 5 minutes. season lightly with salt and remove to a plate. cover meat loosely with foil to hold heat. reduce heat on pan to medium. add butter to pan. add peppers, garlic, onion and mushrooms to pan. saute vegetables 5 minutes. sprinkle flour over vegetables and cook 1 minute longer. whisk in sherry and start to pick up pan drippings. whisk in consomme and continue whisking. add tomato paste, ginger, soy sauce and black pepper. slide meat back into the pan and coat with sauce. reduce heat to low and simmer 5 minutes. serve over hot, cooked rice.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil in a skillet over medium heat. heat a large skillet. cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. pour into a bowl and set aside. wipe out skillet with paper towel. heat the same large skillet over medium-high heat. pour soy sauce, honey, and red wine vinegar in pan, then add beef. cook beef, stirring frequently, until done, about 10 to 15 minutes. stir in cooked vegetables, and cook another 10 to 15 minutes.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the sauce ingredients, mix and set aside. heat the oil in a large wok. add the raw beef and onion first, and stir until no longer pink. add the peppers and cook for an additional 2-3 minutes until softened. add the sauce, bring to a boil and simmer until thickened to desired consistency. serve over rice. enjoy.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim fat from beef. cut beef into 2x1x1\/4 inch strips. heat oil in large skillet. add beef turning freaquently until brown.(about 5 min). stir in water, onion, garlic and ginger. heat to just boil. cover and reduce heat to a simmer. 12 to 15 minutes for round steak and 8 to 9 minutes for sirloin. add green pepper during last 5 minutes simmering. blend corn starch, sugar and soy sauce. stir into skillet untill the mixture boils and thickens. boil and stir for one minute. place cut tomatoes on beef mixture. cover and cook over low heat just until tomatoes are heated through. (about 3 mins). serve over rice.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: trim excess fat from steak. cut meat into 2x1\/4-inch strips. in medium skillet, brown meat strips in hot olive oil. drain excess fat. drain tomatoes, reserving liquid. add reserved tomato liquid, onion slices, garlic clove, gravy mix, worcestershire sauce, salt, and dash pepper to browned meat strips. cover tightly and simmer mixture over low heat for 50 minutes. stir in green and red pepper strips and tomato wedges. cook meat mixture, covered, until green and red pepper is tender (about 6-8 minutes). remove meat and vegetables to serving bowl with slotted spoon. reserve cooking liquid to pass, adding additional hot water to make 1\/2 cup, if necessary.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine soy sauce, garlic and ginger. add steak, toss and set aside while cutting up vegetables. in a large pan heat oil until lightly smoking. add steak and cook until browned, cover and simmer for 30 to 40 minutes (may need to add a little water). turn heat back up and add vegetables. stir until vegetables are tender crisp, about 10 minutes. mix cornstarch with water, and add to pan; stir and cook until thickened. eat plain or serve over rice.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil in a large, heavy skillet on medium-high. sprinkle flour, pepper, and salt on both sides of steak pieces. carefully add the steak to the skillet and cook until browned. flip each steak over and cook on the other side. a dark-brown (not burned) crust should have formed on the bottom of the skillet. push meat to one side of the skillet. add chopped onions and garlic with a sprinkling of water to dissolve the crust. reduce heat to medium and continue cooking onions until soft. add tomato paste, beef broth, and parsley; simmer. reduce heat to low, cover, and simmer for 50 minutes, or until fork-tender. serve over hot cooked rice.","target":"trim excess fat from steak. slice across the grain into 2 x 1\/4-inch strips. melt butter in a large skillet. saute green pepper, onion and celery in butter. remove vegetables, reserving drippings in skillet. brown steak in reserved drippings. add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. remove meat and vegetables and reserve the drippings in skillet. combine cornstarch and 1 tablespoon water, stirring until cornstarch is disolved. add cornstarch mixture to liquid in skillet; cook, stirring constantly, until smooth and thickened. return meat and vegetables to skillet. serve over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"peel and chop the sweet potatoes, unless organic. if organic, simply wash well and cut. cut the pepper and the red onion into a medium dice. in a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil. sprinkle with the basil and sea salt and garlic powder. toss them in the pan. bake in the oven at 350f until beginning to soften. add the bell pepper and onion; stir again. cook until onion caramelizes and potatoes are tender. add cheese if desired and turn oven up to 400°f. cook until cheese browns. serve as a side or main dish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"peel sweet potatoes and slice into large sticks. coat with olive oil, garlic, paprika, and white pepper (optional). feel free to play with the spices by adding more or less depending on your family's tastes! prepare pan by lining with foil and lightly spraying with oil or nonstick spray. place sticks on pan in a single layer. roast in a 400 degree oven for 30 minutes or until tender and beginning to lightly brown. can be eaten warm or cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"preheat oven to 400. place diced potatoes and onions in large bowl, toss with olive oil to coat. add all other ingredients, toss to coat. pour into buttered casserole dish. roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized. adjust spiciness\/seasonings to taste. stir gently halfway through cooking time or as needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"preheat oven to 400°f peel sweet potatoes and cut into large chunks. combine all ingredients in a large ziptop plastic bag. shake thoroughly to combine and coat. pour onto a baking sheet (i line mine with aluminum foil for easy cleanup). roast for 45 minutes, shaking and tossing once at 20 minutes, or until sweet potatoes are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"preheat oven to 350 degrees. microwave sweet potatoes until almost done. in my microwave that takes about 8 minutes, it will depend on the size of the sweet potatoes,too. they will be slightly tender to the touch and will continue to cook for awhile. let cool. spray a 9 x 12 inch casserole dish with butter spray. peel the sweet potatoes and cut into chunks. add the pineapple to the sweet potatoes and place in the prepared casserole. pour orange juice over all, scatter the toasted,chopped pecans and dot with margarine. place casserole covered in microwave on high for 6 minutes and sweet potatoes are done. if you feel you really need them, scatter small marshmallows over all and then let them brown in preheated oven before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"quarter onions, then cut each quarter in half. toss onions, potatoes, olive oil and garlic together. spread out on a large baking sheet and sprinkle with salt and pepper. bake at 400 for 45 minutes until tender and lightly browned. serve over spinach with the bacon dressing. for dressing:. cook bacon , remove from pan reserving 1 tbs of drippings. add the rest of the ingredients to the drippings and cook until heated. crumble bacon and stir it in."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat. pour veggies into shallow roasting or jelly roll pan. bake in 425°f oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown. add pecans during last 10 minutes of roasting. drizzle with vinegar. season with salt and pepper.","target":"heat oven to 425°f. potatoes cut into length. in a medium bowl combines sweet potatoes with olive oil, salt, and back pepper. make sure olive coated in sweet potatoes. in a baking sheet, spread potatoes evenly and bake in oven about 35 minutes. during baking time, make sure you stir potatoes so it can cook though. take potatoes out sprinkled cinnamon on the top. serve warm!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: take the apples and chop them up. then put them in a bowl. put the brown sugar on top. take the beef and make 4 patties. take the patties and press them down in the bowl both sides. then press the apples and sugar in to the meat now you are ready to grill or fry.","target":"combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. preheat a large skillet or a grill pan to medium high heat. drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. serve with ff mayo mixed with cranberry sauce for a gourmet touch, on toasted sourdough english muffins!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut biscuits into quarter pieces and roll in cinnamon and sugar mixture. dissolve sugar and brown sugar into butter. put a layer of biscuits in the bottom of a bundt pan, repeat process until half-way through. pour half of mixture over top;place remaining biscuits in pan and pour rest of mixture on top. bake at 350 degrees for 30-35 minutes.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix cinnamon and sugar in a large bowl. quarter each biscuit. drop mixture over quartered biscuits and coat well. place in greased bundt pan. melt stick of margarine and pour into remaining cinnamon and sugar mix. stir. pour over top of biscuits. bake 20 to 30 minutes (or until golden brown) at 350 degrees fahrenheit.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix together 1\/2 cup sugar and 1\/2 tsp cinnamon on medium sized plate. cut biscuits into quarters and roll in sugar-cinnamon mix. pile coated biscuits into a greased and floured bundt pan. mix together 3\/4 cup sugar and 3\/4 tsp. cinnamon in a small bowl. melt margarine and add sugar-cinnamon mix. heat until sugar melts and pour over biscuits. bake at 350 degrees for 30-35 minutes. let stand for 10 minutes, then invert onto cake plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f (175°c). grease one 9 or 10 inch tube pan. mix white sugar and cinnamon in a plastic bag. cut biscuits into quarters. shake 6 to 8 biscuit pieces in the sugar cinnamon mix. arrange pieces in the bottom of the prepared pan. continue until all biscuits are coated and placed in pan. if using nuts and raisins, arrange them in and among the biscuit pieces as you go along. in a small saucepan, melt the margarine with the brown sugar over medium heat. boil for 1 minute. pour over the biscuits. bake at 350°f (175°c) for 35 minutes. let bread cool in pan for 10 minutes, then turn out onto a plate. do not cut! the bread just pulls apart.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: break dough into small balls (golf ball size). melt butter in medium size bowl. mix sugar and cinnamon in separate bowl. roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.). pour remaining butter and cinnamon-sugar mixture onto balls; mix. let rise until doubled (about 30 minutes in a warm place). bake at 350 degrees f for 20-25 minutes. let cool for approximately 2 minutes, then flip over onto plate. if desired, drizzle icing over top while hot.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: separate each biscuit. roll biscuits in cinnamon and sugar mixture. put in a greased 9x13 cake pan or a bunt pan. combine butter, brown sugar, white sugar and ice cream. heat until melted together, do not bring to boil. pour over biscuits. bake at 350 for 30 minutes or until brown.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place cinnamon and sugar in a lg. ziplock bag,mix well. break off walnut size portions of dough, roll in ball. place in ziplock bag shake well to coat. toss pieces into a 6cup bundt pan, with raisins or walnuts (if desired). combine remaining sugar, cinnamon mix with melted butter. pour over bread. bake in 350 degree oven, 30 to 35 min. **no need to let it sit and raise**. remove allow to sit 10 min. invert on serving plate. frost with icing (if desired.).","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place sugar and cinnamon into plastic bag. add biscuits (a few at a time) into bag and shake to coat well. grease bundt cake pan and place biscuits into pan. in saucepan bring brown sugar and butter to a boil. pour brown sugar and butter sauce over biscuits. bake at 350 degrees for 30-35 minutes.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350°f lightly grease tube pan. mix sugar and cinnamon in plastic storage bag. cut each biscuit in quarters. shake quartered biscuits in bag to coat. arrange in pan. mix brown sugar and butter; pour over biscuit pieces. bake 28 to 32 minutes or until no longer doughy in center. cool in pan 10 minutes. turn upside down onto serving plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 325 degrees. in a small bowl mix 1 1\/2 teaspoons ground cinnamon and 3\/4 cup sugar. grease a 12 cup bundt pan. sprinkle 1\/2 of chopped nuts in bottom of pan. cut each biscuit into quarters and roll into cinnamon sugar mixture. fill pan 1\/2 full of biscuits. sprinkle remaining nuts. add remaining biscuits. in a medium saucepan bring 3\/4 cup butter, 1 cup sugar, 1\/4 cup brown sugar and 1\/4 cup evaporated milk to boil. pour over biscuits. bake at 325 degrees for 45 minutes. cool in pan for 5 minutes. invert onto serving plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: grease bundt pan. cut biscuits into quarters. mix sugar and cinnamon together and shake biscuits in sugar mixture. put one layer of pecans, a layer of biscuits, and continue layering until all ingredients are gone. hint: end with pecans for a better finishing layer. melt brown sugar and butter together and pour over the dish. bake in 325 degree oven for 30 - 35 minutes. enjoy!","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. cut bisuits into quarters and drop in plastic bag containing 2\/3 cup sugar and 1\/2 teaspoon cinnamon. shake until cinnamon and sugar is taken up by bisuits. dump bisuits in bundt or angel food pan. boil together for 2-3 minutes 3\/4 cup butter, 1 teaspoons cinnamon, and 1 cup sugar. pour evenly over biscuits. bake 30 minutes. cool ten minutes and turn out on plate. these are best served warm, but great for nibbling on later in the day - if there's any left!","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. cut biscuits into fourths. mix cinnamon and sugar in a large ziploc bag and add the biscuit pieces. shake to coat with sugar mixture. pour half the melted butter into a bundt pan. layer biscuit pieces and nuts alternately. pour remaining cinnamon\/sugar over the top and add the rest of the melted butter. bake 45 minutes. cool slightly before removing from pan.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut biscuits in quarters and roll in sugar-cinnamon mixture (1\/2 cup sugar and 1\/2 teaspoon cinnamon). pile in a greased and floured bundt pan. melt oleo; add 3\/4 cup sugar and 3\/4 teaspoon cinnamon. heat until sugar melts and pour over biscuits. bake at 350 for 30-35 minutes. let stand 10 minutes; then invert on cake plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. combine white sugar with 1 tablespoon of cinnamon in a large zip-top bag. add biscuit quarters and shake to coat. spray bundt pan with cooking spray. alternate layers of biscuits and nuts in the pan, starting with nuts. if you have any leftover cinnamon sugar mixture you can sprinkle it between the layers as well. combine brown sugar, 1 tablespoon of cinnamon and the melted butter and pour over the biscuits in the bundt pan. bake for 35 to 40 minutes. let set in pan for 10 minute then turn out onto a plate or serving dish. to eat just pinch off portions with your fingers!","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. grease a bundt pan. combine sugar and cinnamon in a container with a lid. cut four biscuits into quarters, then place in sugar mixture. seal container, then shake to coat pieces, sprinkle coated pieces into prepared pan. repeat with remaining biscuits. combine remaining sugar mixture with melted butter, then pour over cake. bake 40 to 45 minutes. let cool 15 min., then invert onto a plate.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 350°f lightly grease 12-cup fluted tube pan. in large plastic food-storage bag, mix sugar and cinnamon. separate 2 cans( 16.3 oz each) dough into 16 biscuits; cut each into quarters. shake in bag to coat. arrange in pan, adding walnuts and raisins among the biscuit pieces. mix brown sugar and butter; pour over biscuit pieces. bake 28 to 32 minutes or until golden brown and no longer doughy in center. cool in pan 10 minutes. turn upside down onto serving plate; pull apart to serve. serve warm.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix sugars and cinnamon in gallon plastic ziplock bag. reserve a 1\/2 cup of the sugar mixture to the side. cut biscuits in quarters. roll biscuit pieces into the cinnamon-sugar mixture in the ziplock bag. preheat oven to 350-degrees f. grease bundt pan well! disperse coated biscuit pieces into the pan. melt butter. mix in the reserved 1\/2 cup of sugar mixture. bring to a boil. boil 1 minute until syrupy. pour butter evenly over top of all the biscuits in the bundt pan. bake in 350-degree f oven for 45 minutes. let cool for a few minutes. use a butter knife to release the edges from the pan. place a plate over the pan and flip it out.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix the cinnamon and sugar in a small bowl and set aside. take the butter and coat the inside of a bundt pan, sprinkle half the sugar and cinnamon mixture into the bottom of the pan. place frozen rhodes rolls into the pan. sprinkle the rest of the sugar mixture on the top of the rolls. cover pan with plastic wrap and set aside to rise. the rolls will be ready to bake once they rise (this can take as little as 3 hours or just make them before you go to bed so they're ready in the morning). bake at 350 for 15 to 20 minutes. when they are done, flip the pan onto a serving platter while hot. they should come right out of the pan.","target":"preheat oven to 375 degrees. roll each biscuit into a ball. combine sugar, cinnamon and nuts in a small bowl. dip each biscuit ball in melted butter and then roll in sugar mixture. layer balls in a greased bundt or tube pan. bake for 45 to 50 minutes or until golden brown. tip out onto a serving plate and pull apart what you want!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350*f. melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool stir together flour, splenda, baking powder, and salt. gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) pour the batter into the pan over the margarine (don't stir). sprinkle with half of the cinnamon. place the apples ontop of the batter. sprinkle with remaining cinnamon. (don't mix) bake in the oven for 30-50 minutes, or until golden brown and bubbly. enjoy with some fat free vanilla ice cream!","target":"in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1\/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prune puree: in a food processor, process prune and hot water til finely pureed. preheat oven to 400°f. in large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. add prune puree and butter cut in with pastry blender until mixture resembles course crumbs. mix in milk just to blend. spread pie filling in even layer in a baking dish. spoon batter over apples in 6 equal mounds. sprinkle with sugar-cinnamon mixture. bake in centre of oven 35 mins until batter is baked through and springy to the touch. serve warm with diabetic ice cream, or low fat ice cream if desired.","target":"in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1\/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. the filling: in a large bowl combine apples, 1\/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract. stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces. pour mixture into a greased baking dish. do not worry about spreading out, it will naturally. place 2 tbs butter on top the apple mixture. the topping: add all remaining ingredients to a mixing bowl and stir until smooth. drop batter by the spoonful over the filling, spreading as even as possible. the batter will spread during baking. bake for 1\/2 hour at 350.","target":"in a large bowl combine the sugar,cornstarch,cinnamon and nutmeg.add apples and orange juice.toss to coat.tranfer to a 11x7x2 pan coated with non cook spray. for topping combine the flour,1\/3 cup splenda,baking powder and salt.cut in butter and mixture resembles crumbs.stir in milk until moistened. drop mounds on to apples and spread. sprinkle remaining splenda on top. bake at 375."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the chicken in 1 in pieces. spray a large fry-pan or dutch oven with cooking spray. sear the chicken until browned on all sides. remove from pan. add onions and saute for 5 minutes. add garlic, and saute for another 2 minutes. add curry paste and corrinder and cook 1 minute until fragrant. return the chicken to the pot, and add the next 9 ingred. stir, and bring to a boil. reduce to med-low, cover and simmer for 1 hour. stir cornstarch and water and add to pot. let cook until thick. serve over rice with garnishes. yumpy.","target":".heat oil in large pan and fry the garlic for 1 minute until lightly golden. add the chicken and spices and stir-fry for a further 3-4minutes. crumble the creamed coconut into the hot chicken stock and stir until dissolved. pour on to the chicken , then add the lemon or lime juice, peanut butter and egg noodles. cover and simmer for about 15 minutes,. add the spring onions and fresh coriander, then season well and cook for a further 5 minutes. serve in warmed bowls can garnish with fried coconut and chilli."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a 12-inch skillet, brown garlic and green onion in oil, until light brown. add flour, tomato sauce and 7-up until mixture is bubbly. mix well. add shrimp, celery and green pepper and remaining ingredients. cook on low fire about 15 minutes. serve over rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare shrimp shell stock: place shells in a saucepan and cover with water. heat to boiling. reduce heat, cover pan, and simmer 30 minutes. drain stock from shells, reserving 3\/4 c for creole sauce. discard shells. melt vegetable shortening and margarine in a skillet. add flour and make a nice brown roux. add onion, garlic, and green onion to roux. stir and cook until translucent. add tomato sauce, diced tomatoes, and shrimp stock. mix well. add all seasonings; thoroughly stir mixture. cover and simmer for 20 minutes. taste and adjust seasonings as needed. add cleaned, shelled shrimp and lemon juice. stir and cover for 10 minutes. serve heaping spoonfuls over hot cooked rice. enjoy!","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt margarine. sauté green peppers, onion, shallots and celery for 5 minutes. add tomato paste and bay leaves. simmer 15 minutes. add shrimp and simmer 15 minutes longer. add tomatoes and stir. dissolve cornstarch in cold water then add to shrimp and simmer 5 minutes longer. add lemon juice and spices and simmer 15 minutes. serve over rice or creamed potatoes.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add green bell pepper and minced onion; cook and stir 3 minutes or until vegetables are softened. stir in 2 tablespoons of flour. stir in tomatoes, water, bay leaf, parsley, oregano, thyme, season-all, red pepper, and dry white wine. bring to boil. reduce heat to low; cover and simmer 1 hour. add shrimp; simmer just until shrimp are heated through. remove and discard bay leaf before serving. serve with 3 cups of white rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in large pot such as dutch oven and add onion, green pepper, celery and garlic; cook until tender. remove from pot. add tomatoes with juice, lemon juice, worcestershire sauce, bay leaf, salt and both peppers to the heated pot. add tomato paste and stir until well mixed. bring to a boil then reduce heat to low. add vegetables from step 1 back into sauce. can continue to simmer for 30 minutes. add the peeled shrimp and cook with the lid on for 10 minutes or until shrimp turn pink. serve over hot rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut large shrimp in half. melt shortening; blend in flour and brown creating a roux, stirring constantly. add water gradually and cook until thick, stirring constantly. add remaining ingredients except rice. cover and simmer 20 minutes. remove bay leaves and serve over rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large pot, heat bacon grease (or lard) and add flour, stirring constantly until roux is golden brown. add onion, green pepper, and celery and cook until tender (about 10 minutes). pour in tomato sauce, whole tomatoes and liquid, and combine well. add garlic, tabasco, worchestershire, sugar, salt, and pepper. simmer 30 minutes; stirring occasionally. add shrimp, parsley, and green onions; cook another 30 minutes. serve over rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the tomatoes with their juices, the broth, onions, bell pepper, celery, garlic, paprika, black pepper, salt, pepper sauce, and bay leaf in the slow cooker; stir in the tomato paste. cover and cook on low for 5-6 hours or on high 2.5-3 hours. discard the bay leaf. stir the strimp, green onions, and file powder into the hot tomato veggie mixture, cover and cook until the shrimp are cooked through about 5 minutes. serve immediately over hot cooked rice with a bottle of hot pepper sauce on the side.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a deep skillet or dutch oven, brown onion and bell pepper in bacon grease over med head for about 10 minutes. add garlic and saute another couple of minutes, you don't want to brown the garlic. add everything else to the pan, except for the shrimp. simmer for 30 minutes or so, until flavors meld. add shrimp and simmer for about 10 more minutes or until shrimp are cooked through. serve over rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make a roux with the flour and oil (in a heavy pot, combine the two ingredients until smooth; cook, stirring constantly, over medium heat until the mixture is a rich deep brown.). add the onion, bell pepper, celery, and garlic. cook until tender (about 5 minutes). add the canned tomatoes, tomato paste, bay leaves, worcestershire, pepper sauce, italian seasoning, sugar, and wine. salt and pepper to ttaste. cover and simmer, stirring occasionally, for 45 to 60 minutes. add the shrimp. simmer, uncovered, until shrimp are pink and cooked (it only takes a few minutes, about 5 or 6). serve over rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oil in a large pot over medium-high heat; stir in flour. cook, stirring, until roux is light brown, about 3 minutes; add celery, onions and bell pepper; lower heat to medium. cook and stir, until vegetables soften, about 4 minutes. add garlic; cook, stirring, 1 minute. stir in tomatoes, tomato paste, broth, dried thyme, salt, black and red pepper; raise heat to high; heat to a boil. lower to a simmer; add the bay leaves. cover. cook until flavors marry about 25 minutes. uncover; add more broth or water to desired consistency. raise heat to medium high; stir in shrimp. cook until shrimp turns pink, about 3 minutes. cover; remove from heat; set aside until flavors come together, about 5 minutes. serve over cooked rice.","target":"sauté onion, and bell pepper and margarine, until tender, in a large skillet. stir in flour until thickened. gradually add water and tomato sauce. cook over medium heat until thickened and bubbly. add cajun spice and reduce heat. cook on low heat for about 10 minutes. add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked, stirring occasionally. serve over hot rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper. place a generous dollop on each flattened chicken breast, then roll up. place chicken in crockpot, seam side down. top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce. cover and cook on low for 6-7 hours.","target":"prepare grill. in medium sized skillet heat 1 tbsp oil over medium high heat. add onion and red pepper; saute 5 minutes. add spinach, 1 tsp rosemary, 1\/2 tsp salt and 1\/4 tsp pepper; cook 3 minutes. remove from heat; let cool slightly. stir in cheese. for rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1\/2 tsp salt, 1\/4 tsp pepper. in each breast, cut a pocket horizontally through thicker side. fill each with 3-4 tbsp spinach stuffing. with 2 toothpicks, secure pocket closed. with fingers, spread rub on both sides of each chicken breast. grill 10-12 minutes per side or till thermometer registers 170."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: split croissants in half and spread each with 1 tbsp. butter. cut brie into 1\/4\" slices and place about 2 oz. on each croissant. tear some leaf lettuce and place on sandwiches. peel cucumber and slice thin; place across lettuce leaves. place about 1\/4 cup alfalfa sprouts over cucumber. whisk together vinegar and oil; drizzle lightly over vegetables on sandwich. place top on croissant and serve.","target":"peel cucumbers and onions; put in blender until finely crushed. put in cloth and squeeze out juice. season with salt and pepper. blend cream cheese and add cucumber and onion. then add mayonnaise; blend well. spread on bread slices. cut crusts on bread. cut into 4 triangles and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking. drain meat mixture of fat. add sauces and soup, stir well to combine. season with salt, pepper, and cumin to taste. place two cups of mixture in bottom of 9x13\" baking dish spread evenly. add layer of tortillas. add another two cupps of mixture followed by tortillas. place remaining mixture in dish and spread evenly. cut two tortillas into thin strips and mix with cheese. sprinkle on top. bake in pre-heated 350 oven for 30 minutes or until cheese melts. allow it to sit for 5 minutes before serving.","target":"preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside. in small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly. add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix. transfer to prepared casserole. stir crumbs and melted butter together and layer them on top of casserole. bake for 30-35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. coat bottom only of 8\" square pan with cooking spray. spoon flour into dry measuring cup, level with knife. combine flour, chocolate chips and baking soda combine sugars and remaining 5 ingredients in bowl, stir til blended. add flour mixture, blend again. spread batter in bottom of pan. bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. cool on wire rack.","target":"mix cake mix with egg and diet cola. mix well. put into a 9\/13 pan and bake a 350 for 30 minutes. cool slightly. warm the peanut butter up slightly in the microwave (for like 20-30 sec). spread warm peanut butter over warm cake. in a saucepan, combine the sugar,slenda,cocoa,and cornstarch. add water and stir until smooth. bring to a boil; cook and stir for 1 minute or until thickend. remove from heat;stir in butter and vanilla until smooth. spread onto cake right away while frosting is still warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. coat bottom only of 8\" square pan with cooking spray. spoon flour into dry measuring cup, level with knife. combine flour, chocolate chips and baking soda combine sugars and remaining 5 ingredients in bowl, stir til blended. add flour mixture, blend again. spread batter in bottom of pan. bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. cool on wire rack.","target":"in a small bowl, mix 2 tablespoons milk and peanut butter until smooth. fold in ¾ cup whipped topping; set aside. in a mixing bowl, beat pudding mix and remaining milk until blended, about 2 minutes. let stand for 5 minutes. spoon 1\/2 of the pudding into 6 parfait glasses or bowls; top with peanut butter mixture and remaining pudding. garnish with remaining whipped topping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all dry ingredients together in a bowl (i use a 4 cup measuring cup). mix milk, oil and egg in smaller bowl (i use 2 cup measuring cup). mix liquid ingredients into dry ingredients. make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan. cook until golden brown. serve with butter and syrup or your favorite topping.","target":"whisk milk and lemon juice in a medium bowl and set aside to let thicken. in a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt. whisk the egg and melted butter into the milk mixture. create a little \"well\" in the center of dry ingredient bowl and pour the milky mixture in the center. whisk gently until just combined, there should still be lumps. heat a pan or griddle to medium heat and coat with butter or vegetable oil. pour pancake mixture by 1\/4 cups and heat until large bubbles come to the top (about 1-2 minutes). flip the pancake and wait another 1-2 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash the tomatoes, core and cut into chunks; place in a large canning kettle. add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. ladle into hot sterilized jars and process in water bath as recommended in your area.","target":"place the crust in a 9-inch pie plate and flute the edges. place a layer of green tomatoes in bottom of pie. cover with a layer of lemon slices, sprinkle with a layer of sugar. layer tomatoes, lemon and sugar until pie is full. bake at 350ºf until brown and bubbly, about 50 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix all the ingredients for the filling together (meat is uncook). put a small tea spoon of the filling in a won ton wrapper. put some egg all around the edges of the wrapper so you can fold it in half and i will stick together. after you just formed a triangle shape, bring the extremities together so it looks like a wonton noodle. use all the filling and wrappers. put all the ingredients of the broth together. add the wonton noodles to the soup. enjoy!","target":"place all ingredients from part 1 in a large enamel pot and simmer for 20 minutes. mix together the onion, garlic, pork, salt and pepper, and soy sauce in a medium bowl. lay out 10 won ton wrappers and place 1 tsp of meat mixture in the center of each. moisten the edges with water, fold and seal. take the two opposing points and pinch together. set aside and repeat until mixture is used up. add won ton's to part 1, bring to a lazy boil and cook for 15 minutes. serve with hot oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"divide the chicken strips and vegetables among four pieces of heavy-duty foil. top each with 1 tbsp butter, tarragon, salt, and pepper. fold foil over and seal tightly. grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"skin chicken breasts; place in freezer bag. freeze. bag vegetables and bundle with chicken. to prepare: thaw chicken breasts completely before cooking. arrange chicken, meaty sides up, in ungreased rectangular 13x9x2 baking dish; sprinkle with paprika. place zucchini, carrots and mushrooms around and over chicken. mix remaining ingredients; drizzle over chicken and vegetables. cover and cook in 350f oven until chicken is done, 50-60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"salt and pepper chicken to taste. combine first 6 ingredients and mix well. pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight. drain chicken and discard marinade. grill (or broil) chicken until fully cooked. preparation time does not include marinate time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"preheat oven 375f. place the chicken flat-touching but not going over each other-in a 13 x 9 baking dish. put the onion slices over the chicken breasts. cut the cream cheese into chunks and put over the onions. mix seasonings with cream soup and milk and pour over the chicken. put dish in 375f oven for 40 minutes. sprinkle chicken dish with almonds, if desired. put dish back in oven and bake 10 minutes more or until chicken is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"heat oil in a skillet. add chicken. brown. remove to a plate. heat butter in skillet. add the leek and garlic. saute 4 minutes. add flour. cook 1 minute. whisk in wine and stock. bring to a boil. reduce. stir in the dijon, lemon juice, sour cream and tarragon. blend well. return chicken. cover. simmer 30 minutes. heat oven 350. blanch potatoes. drain well. toss with butter. season. season chicken mix. spread potato mix on top of chicken. bake 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"melt the butter in a large frying pan over medium heat. add chicken and cook till golden. remove to a plate. add the chicken broth to the frying pan, along with the cream cheese. stir till melted and smooth. return chicken to pan and sprinkle with tarragon, salt and pepper to taste. reduce heat to medium low and let simmer about 8 minutes, stirring and turning chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pre-heat oven 450 degrees f. combine oil, garlic and tarragon in small bowl. coat chicken in oil mixture. arrange chicken on baking sheet, season with salt and pepper. bake 10 minutes on 450. reduce heat to 375 and bake additional 30 min (until chicken is no longer pink).","target":"preheat oven to 450. tear off four sheets of aluminum foil (about 12 by 18 inches). place a chicken breast on the lower half of each sheet. season with salt and pepper. top with sliced mushrooms. in a small bowl, combine butter, shallot, tarragon, salt and lemon juice; mix well and divide evenly over chicken and mushrooms. fold upper half of foil sheet over ingredients, make a series of locked folds to seal, allowing space for heat circulation and expansion. bake for 20 minutes on baking sheet. to serve, cut an x in the top of the packet and fold the foil back, being cautious of the steam."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well. stir in salmon, peas, onion, and noodles; toss lightly. pour mixture into a 1 1\/2 quart ovenproof casserole; cover and bake at 350°f for 30 minutes. uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.","target":"stir soup, milk, peas, tuna and noodles into a 3 quart casserole dish. bake at 400°f for 30 minutes or until hot. mix bread crumbs with butter and sprinkle over tuna.; bake 5 minutes more. \u2022variation: cheesy tuna melt- in place of bread crumbs sprinkle with 1\/2 cup shredded cheddar cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375°f. grease and flour two 9-inch round cake pans. in a bowl combine flour, sugar and baking powder. add milk, butter, vanilla and coconut flavoring. beat with mixer on low speed until combined. beat on high speed for 2 minutes. add eggs and beat 2 minutes more. gently stir coconut into batter. pour batter into two prepared pans. bake at 375°f for about 25-30 minutes or until a toothpick comes out clean. cool wire on racks for 10 minutes. remove from pans and cool completely on racks. when completely cooled, frost with your favorite frosting.","target":"pour pineapple juice and coconut milk into blender\/food processor. add ice cream and blend until smooth. add 1 cup pineapple chunks and blend till smooth. pour drink into 2 large glasses and add about 3 frozen pineapple pieces to each, then sprinkle with grated coconut."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat 2 t of the oil in lg skillet, saute onions until tender. add garlic, celery, and beef; cook until beef is done. add broth, tomato paste, tomatoes, salt and pepper. bring to a boil; reduce heat and simmer for 45 minutes. stir occasionally, add more broth if mixture becomes too thick. preheat oven to 350*. heat remaining oil, saute mushrooms briefly. add to sauce with oregano and basil. add macaroni and spinach. pour into buttered 3qt casserole dish. top with crumbs mixed with the cheese. bake for 40-50 minutes, until bubbly hot.","target":"cook macaroni about 7 minutes. brown meat in largest saucepan and drain off all fat. add garlic, chili powder, salt and pepper. mix well and cook on low about 5 minutes. add cooked macaroni and tomato soup. heat thoroughly. just before serving add grated cheese. cover and heat until cheese melts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: try to use a deep fryer if you have one- heat the oil to 350 degrees. combine the water, tablespoon of salt and 1\/2 t accent. put the chicken into this marinade and let sit for 30 minutes (or longer if you start early). in one bowl, combine the egg and milk. in another bowl, combine the flour, 2 1\/2 t salt, pepper and 3\/4 t accent. coat the chicken in the flour mixture, dip in the egg mixture, then coat again in the flour mixture. drop the pieces about 3-4 at a time into the hot oil and fry for about 12 minutes. do not crowd the oil. remove to paper towels in a collander and drain.","target":"melt the butter in a large pot over medium\/high heat. add onions and garlic and cook until tender. stir in the ground ginger. add the cumin, salt, curry powder, and pepper flakes. add the water and stir. add the chicken, and cook until done.(about 10 minutes). add the diced tomatoes and stir. lower the heat, cover and simmer for 1\/2 hour stirring occasionly. add the yogurt to make it creamy. add the cilantro. add the rice vermicelli and stir until cooked. (it only takes a couple of minutes). remove from heat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat your oven to 200c. cut about 1cm from the top of each garlic bulb and discard the tops. place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over. season with salt and pepper. cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft. remove the garlic from the oven and stand covered for 10 minutes. squeeze the garlic from the cloves and use as desired.","target":"preheat oven to 400 degrees. cut potatoes in half or quarters and place in a bowl with oil, salt, pepper, garlic, and rosemary. toss until potatoes are well coated. dump potatoes onto a baking sheet and spread out into 1 layer. roast for at least one hour, or until browned and crisp. flip twice with a spatula during cooking to ensure even browning. remove from oven, season to taste, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: first cook the lentils in 2 cups water. then bring to a boil and simmer for about 15 minutes. when the lentils have cooked add the rice, then simmer until the rice is done. begin to cook the other pasta in an other pot, strain when finished. then fry the onions and garlic until golden brown. then add the chili pepper and tomatoes and let simmer until a sauce like consistency is noticed, then add the onions and garlic to the sauce. then set pasta on a plate and top it with the sauce.","target":"fry onions in olive oil till golden brown. add garlic, just to toast. add tomato puree. mix well. keep aside. cook lentils in 2 cups water for about 30 minutes. cook rice in 2 cups water for 15 minutes. cook macaroni in plenty of boiling salted water for 6-7 minutes. mix well. add chickpeas and stir. add tomato onion mixture and mix thoroughly. season with salt and pepper and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. boil potatoes until just tender, 20-25 minutes; drain. when cool enough to handle, peel and dice into 1\/2 inch pieces. put potatoes in 3 qt round casserole or rectangular baking dish. in a large saucepan, melt butter over medium heat. add flour; stir while cooking, 1-2 minutes. whisk in milk and add garlic. season with salt and cayenne pepper. stir in cheddar cheese and all but 2 tbs parmesan cheese. add potatoes to sauce and stir to mix evenly. pour into casserole dish. sprinkle remaining parmesan cheese over top. bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top. let stand 5 minutes before serving.","target":"preheat oven to 375°f. toss together potatoes and onion with butter in a 9-inch baking dish. cover tightly and place in preheated oven for 30 minutes. in a small pot, combine milk, pepper and salt and bring to a boil. remove from heat. pour the milk mixture over the potatoes and sprinkle with cheese. replace in oven, uncovered, for another 20 to 25 minutes. if the potatoes are soft and the gratin is golden brown, it is ready to serve. if not, preheat broiler and broil for about 3 minutes to brown top before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350°f. boil potatoes until just tender, 20-25 minutes; drain. when cool enough to handle, peel and dice into 1\/2 inch pieces. put potatoes in 3 qt round casserole or rectangular baking dish. in a large saucepan, melt butter over medium heat. add flour; stir while cooking, 1-2 minutes. whisk in milk and add garlic. season with salt and cayenne pepper. stir in cheddar cheese and all but 2 tbs parmesan cheese. add potatoes to sauce and stir to mix evenly. pour into casserole dish. sprinkle remaining parmesan cheese over top. bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top. let stand 5 minutes before serving.","target":"in a 9x14 baking dish, mix the water, margarine and milk. stir until combined. add the cheese sauce mix from each box. mix until cheese is dissolved. add the potatoes and stir until all are coated. bake uncovered at 400 degrees for 40 to 45 minutes. let stand and sauce will thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold.","target":"in a small saucepan, combine the 1 cup pineapple juice, vinegar, soy sauce, sugar and ketchup. stir over moderate heat until simmering. dissolve the cornstarch in the 1\/4 cup pineapple juice or in water. stir into sauce; cook until thickened, stirring constantly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold.","target":"drain both cans of pineapple over a bowl. add\/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside. in a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes. add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering. add in the juice\/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened. reduce heat to low and simmer for 3-4 minutes. mix in the pineapple tidbits. season with black pepper to taste if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold.","target":"mix together paste ingredients and set aside. melt butter in a heavy pan. add chicken broth, diced green pepper, and pineapple. cover and simmer for 5 minutes. add the cornstarch paste and the finishing sauce ingredients. simmer, stirring constantly, until the mixture thickens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold.","target":"place cornstarch in a small saucepan. drizzle in the water and whisk until the cornstarch dissolves. whisk in the remaining ingredients, then place the pot over medium heat. heat to the boiling point, whisking constantly. just before the sauce boils, turn the heat down to a simmer, and keep whisking 2 to 3 minutes or until slightly thickened and very smooth. serve hot or warm over vegetables or other savory foods."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain pineapple, reserving juice from pineapple. in a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes. in a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth. add to the cooked pineapple mixture when mixture is done cooking. bring to a boil and cook for about 2 minutes or till slightly thickened,remove from heat and cool. refrigerate till cold.","target":"combine the first four ingredients and simmer on low for about 8 minutes. add the rest of the ingredients and cook over low to medium heat until thick, about 8 more minutes, stirring frequently to avoid sticking. tastes better after cooling in the refrigerator overnight. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potato in 2 cups water with pinch of salt until tender, but do not drain. in a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well. drain juice from clams into potatoes and reserve clams for later. add parsley and milk to potatoes, and stir well. heat potato mixture, and add onion\/flour mixture, stirring constantly until thickened slightly. stir in clams; and season to taste with salt and pepper. cook for 5-10 minutes more or until heated through. serve.","target":"fry bacon until nearly crisp. set aside; sauté onions and potatoes, in bacon fat, until lightly browned. add raw clams and enough juice and\/or water to cover. cook until potatoes are tender. cool; add milk and about 3c water. heat through, but do not boil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook potato in 2 cups water with pinch of salt until tender, but do not drain. in a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well. drain juice from clams into potatoes and reserve clams for later. add parsley and milk to potatoes, and stir well. heat potato mixture, and add onion\/flour mixture, stirring constantly until thickened slightly. stir in clams; and season to taste with salt and pepper. cook for 5-10 minutes more or until heated through. serve.","target":"melt butter in large pot. add onions, celery, and scallions. saute until vegetables are softened. add the flour and cook 2-4 minutes longer, but do not brown. stirring constantly add the clam juice. simmer for 5-10 minutes. add half and half and wine. add clams and potatoes. add seasonings. gently simmer soup but do not allow it to boil for 8-10 minutes. garnish with fresh parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak corn overnight in a sugar water combination. add enough water to cover and make sure to stir the water to dissolve the sugar. cover each ear with the softened butter then season to taste. feel free to use any spice you like. the ones listed are just a starting point. wrap each piece of corn with aluminum foil and grill on the grill for about 30 minutes. remove from foil and place directly on the grill for about 5-10 minutes. enjoy!","target":"light grill, you want a medium fire. thaw corn. cut approx 6 inches sheets of aluminum foil. coat ears of corn with softened butter. shake seasoning on each ear of corn. wrap each ear of corn in a foil sheet. place on grill, and grill for approximately 30-45 minutes over indirect heat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"sauté onion, bell pepper, celery, garlic, and smoked sausage in a large pot until onions are soft. open cans of beans, drain two. leave the third un-drained. add the rest of the ingredients, and simmer for 30 minutes while you cook the rice. serve over hot cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"in a large, heavy saucepan, saute bacon in olive oil until lightly browned. add onion, green pepper, and garlic. saute until soft. add beans, bay leaf, ketchup, worcestershire sauce, salt, pepper and sausage. simmer uncovered for 15-30 minutes. stir in vinegar and sugar for last few minutes. serve over cooked rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"pick and debris from beans then rinse and drain them. in a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth. bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes. stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.). discard chili. add salt to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak kidney beans overnight. pour out water and add 3 quarts fresh water. chop onion, bell pepper, celery and garlic. add to beans. add salt, pepper and creole seasoning. cover and cook on low heat 4 hours. cut smoked sausage in 1 1\/2-inch rounds. add to beans and cook 45 minutes. stir beans occasionally while cooking. rice: bring 2 cups water and 1 tablespoon margarine to boil. add 1 cup rice; cover and simmer on low until water steams away. serve red beans over hot, steaming rice.","target":"drain red beans, rinse and in a large soup pot combine the beans, and water. bring to a boil and cook 45 minutes. add all vegetables, shortening, tomatoes, and seasonings. cook 1 hour, covered. stir occasionally. add sausage and cook 45 minutes, or until the beans are cooked. serve with a few tablespoons of rice on top and (optional) dashes of \"louisania hot sauce\"."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix flour, seasoned salt and pepper. slice potatoes. toss in 2 cups of water and 1 teaspoon cream of tartar,drain. do not ask me what this does. some times i do this other times i just omit it. grease slow cooker. layer potatoes,onions,flour mixture, and repeat. add butter then the soup (not diluted). cover and cook on low for 7 hours, or you can cook on high for 3 to 4 hours. thirty minutes before serving add the grated cheese. with this recipe i have found that i like to add an extra can of soup but then my family likes it to be real creamy.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: boil or steam potatoes until tender; drain; cool slightly. peel and cut into 1 inch pieces. transfer to large bowl. add wine, season and toss to coat. cool. combine all remaining ingredients, adjust seasoning; mix with potatoes. (can be prepared 1 day ahead, chilled. let stand 30 minutes before serving).","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, combine sour cream, milk, chives, salt and pepper. add potatoes and mix thoroughly. spread in a 15x19x1-inch baking pan. combine cheese and cornflakes. sprinkle over potatoes. bake at 350° for 50-60 minutes or until potatoes are tender.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drizzle potatoes with oil, tossing to coat. place potatoes evenly in a 13x9 inch baking dish. bake at 450 for 25 minutes. transfer potatoes to serving bowl. toss with dressing and pepper. sprinkle with blue cheese. feta cheese potatoes: substitute ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350'. wash and slice potatoes, you may choose to peel off skin but i like to leave it on. in a medium bowl, combine soup, milk, parsely, paprika, salt and pepper. in a greased or non-stick pan, layer 1\/2 the potatoes, 1\/2 the onion, and 1\/2 the cheese. repeat layers until ingredients are all used up, then pour soup mixture over all. bake potatoes 30-45 minutes or until tender you can top with another handful of cheese and bake just until it melts before serving if desired. let stand 5-10 minutes before serving.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat a panini grill. slice off the domed tops of the ciabatta rolls; rolls should now be about 1-inch thick; split rolls horizontally. spread a thin, even layer of grana padano, then crotonese, and then cacio di roma over the bottom of each roll. generously drizzle some truffle oil over each before closing up the sandwich. grill each sandwich for about 3 minutes until the bread is golden brown and the cheese is melted.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the potatoes in a large saucepan with water to cover. add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. drain well. in a large mixing bowl, combine the hot potatoes, celery, red onions, and parsley. stir in the vinegar, oil, and pepper, and allow to cool to room temperature. gently toss in the blue cheese. add salt to taste. serve immediately or chill for at least 20 minutes and serve cold.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat oven to 400 degrees; grease a 1 1\/2 quart shallow casserole. stir cheese sauce, nutmeg and cayenne until blended. reserve 1 t of scallions for garnish. stir remaining scallions and the potatoes into cheese sauce until well mixed. spoon into casserole, sprinkle with cheese and cover with nonstick foil. bake 30 minutes, removing foil after 15 minutes, or until potatoes are tender, mixture is bubbly and top is slightly browned. sprinkle with reserved scallions and let rest 10 minutes before serving.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash and peel potatoes. cut in half and cook until almost soft. shred potatoes coarsely. in saucepan over low heat, combine cheese and 1\/4 cup butter. stir until almost melted. remove from heat and blend in sour cream, or milk, onion and seasonings. fold into potatoes and turn into a greased 2 quart casserole dish. dot with butter and sprinkle with paprika. bake for 30 minutes or until heated thoroughly in a 350 degree oven.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring a large pot of salted water to a boil, add potatoes, cover and continue to boil for about 20 minutes, until potatoes are fork tender. drain and rinse under cold water. while potatoes are cooking, bring a pot of salted water to a boil, add green beans. cook 5 minutes or until crisp-tender. drain, rinse under cool water. in a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well. when potatoes are cool enough to handle, peel, and cut into cubes or slices. stir in mayonnaise mixture along with drained green beans, onion and garlic. place sprigs of dill on top. refrigerate until ready to serve. remove dill before serving.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place a large skillet over low heat. add french fries and salad dressing. toss to coat evenly. add onion and parsley and toss again. cook, stirring constantly until the fries are browned on all sides. transer fries to a platter and sprinkle with cheese. toss lightly and serve immediately.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and cube potatoes, then boil in salted water for 25 minute. hardboil the eggs starting with cold water for 10 minute. combine rest of ingredients except paprika. mix well. after potatoes and eggs have cooled, dice eggs. toss all of the ingredients and garnish with paprika and fresh parsley.","target":"in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters. cool slightly. slice the potatoes and place in large bowl. in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. add to the potatoes. spoon the potato mixture into a lightly greased baking dish. sprinkle with cheddar cheese and monterey jack cheese. bake at 350 degrees for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large mixing bowl, place all ingredients and mix thoroughly. pour applesauce into crock pot and cook uncovered on high for 6 to 7 hours. you don't need to worry about stirring it. after cooking time is up, place applesauce in sterilized glass jars and seal in a water bath for 10 minutes. you may also place it in the refrigerator or freeze it. this makes a wonderful gift with homemade bread.","target":"put apple sauce into crock pot, add remaining ingredients; stir to mix well. cover and cook on high til begins to bubble, reduce heat cook 8 hours. stir occasionally as it thickens to prevent bottom from sticking. uncover and continue cooking til nice and thick. allow to cool slightly, stirring often. spoon into freezer containers, leaving 1\/2-inch head space, refrigerate uncovered til cold; cover and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add the apples and water to a large pot; bring to a boil. lower the heat and cook 20-25 minutes or until tender. mash with a potato masher. add in sugars and remaining ingredients; stir to combine. bring to a boil; cook 2 minutes stirring constantly. quickly pour mixture into hot sterilzed jars; filling to 1\/4 inch from the top; wipe jar rims. cover jars at once with metal lids, and screw on bands. process in boiling water bath 5 minutes.","target":"put apple sauce into crock pot, add remaining ingredients; stir to mix well. cover and cook on high til begins to bubble, reduce heat cook 8 hours. stir occasionally as it thickens to prevent bottom from sticking. uncover and continue cooking til nice and thick. allow to cool slightly, stirring often. spoon into freezer containers, leaving 1\/2-inch head space, refrigerate uncovered til cold; cover and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: add applesauce, sugars, and cider together in crock pot. cover and cook on low for 3 hours. add spices and cook on low, covered, for 3 more hours. uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. may take longer, depends on how thick you like it and your crock pot. ladle hot apple butter into 1\/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes. makes about 6 pints. if you're not into canning, this would probably freeze very well.","target":"put apple sauce into crock pot, add remaining ingredients; stir to mix well. cover and cook on high til begins to bubble, reduce heat cook 8 hours. stir occasionally as it thickens to prevent bottom from sticking. uncover and continue cooking til nice and thick. allow to cool slightly, stirring often. spoon into freezer containers, leaving 1\/2-inch head space, refrigerate uncovered til cold; cover and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a crock pot. cover and cook on low for 6 hours. remove lid and continue cooking until excess liquid cooks away. this will take another 2-4 hours. seal mixture in hot jars and process in a hot water bath for 10 minutes. makes approximately 8-10 pints.","target":"put apple sauce into crock pot, add remaining ingredients; stir to mix well. cover and cook on high til begins to bubble, reduce heat cook 8 hours. stir occasionally as it thickens to prevent bottom from sticking. uncover and continue cooking til nice and thick. allow to cool slightly, stirring often. spoon into freezer containers, leaving 1\/2-inch head space, refrigerate uncovered til cold; cover and freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and wash the shrimp. in a large bowl, coat the shrimp with the olive oil. (note- you might need less than 1 cup. i think i used less. just use enough to get the shrimp fully coated and have a little extra for sauteeing.). add the spices, and mix well. let sit for 10 minutes for the shrimp to absorb the cajun seasoning and oil and fully marinate. pour the entire contents of the bowl into a frying pan, and cook on medium-high heat until the shrimp are pink and opaque. serve immediately, great with rice; and also with some pasta and greens with cannellini!","target":"in a large pot heat olive oil. add peppers, celery, onion and garlic and saute until tender, around 5 minutes. mix in crushed tomatoes, wine and water. bring to a boil, add old bay seasoning, cayenne, salt and black pepper. cover and simmer for 35 minutes, stirring occasionally. add shrimp, cover and simmer for 5 minutes, then remove from heat. garnish with green onions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"layer asparagus, chopped eggs, chopped pimientos and grated cheese. mix about 1\/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture. spread buttered crumbs over top. bake at 400f for approximately 20 to 30 minutes or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"drop fresh asparagus into boiling water. as soon as they turn\"bright\" green, remove and plunge them into ice water to stop the cooking process. drain. mix soup and milk together. place asparagus in 9x13x2-inch casserole. top with sliced eggs. sprinkle with crackers; sprinkle with cheese. pour soup mixture over casserole. bake at 350 degrees until hot, just bubbling and cheese is melted. note: for a spicier version my family really, really likes, i use cheez-its (hot and spicy) crackers instead of the butter-flavored crackers mentioned above. i usually add a few more crackers than the original recipe calls for."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"blanch asparagus in microwave for 3 minutes. drain off any juice. in large mixing bowl combine asparagus, ham, egg, tapioca, green pepper, onion, mushrooms, and cheese. mix together. in smaller bowl mix lemon juice, parsley, half and half, and mushroom soup. add to ingredients in large bowl, mix well. spread in greased or sprayed 13 x 9 baking dish. bake in a 375º oven for 30-40 minutes. let stand 10 minutes before serving. serves 10-12."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"preheat oven to 350*. melt butter over low heat. add flour, salt and pepper. stir until well blended. remove from heat. gradually stir in milk and return to heat. (to enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk). cook, stirring constantly, until thick and smooth. in a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce. repeat layers. cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"preheat oven to 400 and grease a rectangular casserole dish. chop asparagus and ham into bite-size pieces. combine rice, asparagus and ham in casserole dish. combine soup and stock and pour over casserole. bake uncovered for 15-20 minutes (test asparagus for preferred texture--i like mine a little crisp). sprinkle cheese on top and bake until melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"wash asparagus, remove woody part of stalks and cut into 2 1\/2-inch pieces. cook in boiling salted water until just tender. drain and place in a shallow baking dish or casserole. melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later. melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir. continue cooking and stirring over low heat. gradually add milk, stirring until thickened. add worcestershire sauce, pimiento, and cheese; stir until cheese is melted. pour sauce over asparagus in casserole; top with buttered crumbs. bake at 350° for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"preheat oven to 350. layer bottom of casserole dish with cheese nips (crushed or whole). in separate bowl mix celery soup and milk together until smooth. add the can of asparagus to soup mixture and stir together.(if using whole spears,cut into bite size). carefully pour in casserole dish over crackers. top with more cheese nips crackers. dot with a little butter or margarine and sprinkle fresh black pepper on top. bake until brown and bubbly. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"boil asparagus for a few minutes (or steam in microwave steamer) then cool. melt 4 tablespoons butter in a sauce pan, then add flour, salt and milk; mix over stove until thickened. add jar of old english cheese and mix together over stove until completely melted. add 4 tablespoons melted butter to crushed crackers and mix. spread half the mixture on bottom of 9x13\" pan sprayed with pam. place asparagus on top of cracker layer. pour cheese mixture over top; add remaining crackers and 3\/4 cup toasted almonds. bake at 350f for 30 minutes or until slightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth. in a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, cheddar cheese and walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.","target":"heat oven to 350°f spread oil over the bottom of a medium-size baking dish. arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper. dot with pieces of butter and sprinkle with parmesan cheese. cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender. tear cheese slices into pieces; place on top and allow to melt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, mix together ground chuck, eggs, oatmeal and packet of onion soup until well blended. form into 1 inch meatballs and brown in large skillet until well browned, remove meatballs from skillet with a slotted spoon. you can also brown meatballs in a 350 degree f for at least 20 minutes. in a crockpot, layer meatballs and cabbage, end with cabbage. pour chili sauce evenly over the meatballs and cabbage, do not mix. then add water evenly over meatballs and chili sauce mixture. cook on low for at least 8 hours.","target":"mix the beef, 1 egg, 1 can of the tomato sauce, 1\/4 cup of the sugar, 1\/4 cup of the lemon juice, and the 1\/4 cup of raw rice. form into small balls (maximum 1\" diameter). put meatballs into a pot with sauce made of the second can tomato sauce, and the other 1\/4 cup sugar and 1\/4 cup lemon juice. bring to gentle boil; reduce to simmer. simmer for about 1 hour. great meatballs!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large bowl, mix together ground chuck, eggs, oatmeal and packet of onion soup until well blended. form into 1 inch meatballs and brown in large skillet until well browned, remove meatballs from skillet with a slotted spoon. you can also brown meatballs in a 350 degree f for at least 20 minutes. in a crockpot, layer meatballs and cabbage, end with cabbage. pour chili sauce evenly over the meatballs and cabbage, do not mix. then add water evenly over meatballs and chili sauce mixture. cook on low for at least 8 hours.","target":"in a bowl, mix together the first 6 ingredients. in another bowl, combine the soup, brown sugar, vinegar and mustard to make the sweet and sour sauce. mix half of the sauce with the meat mixture and put it into a loaf pan. i use an 8\" x 8\" casserole dish. pour the remaining sauce over the top of the meat. bake@ 400 deg. f for about 1 hr."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir together flour, sugar, baking powder, baking soda, and salt; add egg, buttermilk and oil, beating until mixture is smooth. fold in blueberries. for each pancake, pour about 1\/4 cup batter onto a hot, lightly greased griddle or skillet. turn pancakes when tops are covered with bubbles and edges looked cooked. serve with syrup or sprinkled with powdered sugar.","target":"whisk buttermilk, maple syrup, egg and water in a bowl until combined. whisk in flour, cover and set aside for 20 minutes. heat frying pan over a high heat, spray with oil spray. add 2 or 3 heaped spoonfuls of batter, allow to spread. cook for 2-3 minutes until golden. turn, cook for 1 minute. transfer to a plate, keep warm. repeat to make 8 pancakes. drain the berries, reserve juice. heat juice in pan with the arrowroot until slightly thickned. serve the pancakes with berries warmed juices and greek yoghurt."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: stir together flour, sugar, baking powder, baking soda, and salt; add egg, buttermilk and oil, beating until mixture is smooth. fold in blueberries. for each pancake, pour about 1\/4 cup batter onto a hot, lightly greased griddle or skillet. turn pancakes when tops are covered with bubbles and edges looked cooked. serve with syrup or sprinkled with powdered sugar.","target":"mix together bran, baking soda, and salt. in a small pot, heat together milk and butter until hot (not boiling). stir in hot milk to bran mixture, and let sit for 10 minutes. add egg to bran mixture, and mix until well blended. stir in buttermilk until the batter reaches desired consistency. cook pancakes!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat grill to high. leave skin on bananas, trim ends and cut in half lengthwise. brush cut sides with maple syrup and generously sprinkle with brown sugar. dust with cinnamon. arrange bananas cut side up, on hot grill, prependicular to grill ridges. close lid and cook 3-5 minutes until carmelized and fruit starts to pull away from the skin. serve alone or with vanilla ice cream and drizzled with sauce.","target":"combine butter, honey and lemon or lime juice. peel bananas, cut in half lengthwise and brush generously with honey mixture. place banana pieces on preheated, medium hot grill and grill 4 to 5 minutes turning once, brushing frequently with remaining honey mixture. remove from bbq. place on 8 individual serving dishes and drizzle 1 tablespoon liqueur over each serving, if using. alternately, place all servings on a heat resistant platter, drizzle 8 tablespoons liqueur over all and flambe."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: wash and dry apples; remove stems. insert wooden sticks into stem end of each apple; set aside. combine next 4 ingredients in a heavy saucepan; mix well. cook over medium heat until mixture reaches 295 degrees (candy thermometer), stirring occasionally. remove from heat; stir in food coloring. quickly dip apples into mixture; allow excess to drip off. place apples on a buttered baking sheet to cool.","target":"mix butter, sugar and cornstarch. stir while pouring boiling water over it. bring mixture to a boil and thicken. cool. then add vanilla, vinegar and salt. pour over chopped apples (we like to use spartans). you can add a handful of nuts or raisins or both, if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: for bean dip, soak beans overnight in cold water. drain, rinse and cover beans with 2 cups water. add a dash of salt and simmer beans until easily mashed. remove from heat (water should be cooked away), and purée with salsa. season to taste with garlic, salt, pepper and chili powder. spread bean dip in a 9x13-inch pan. mash the avocados with the lemon juice, then season with salt and pepper. spread avocado\/lemon juice mixture over bean mixture. combine sour cream, mayonnaise and taco seasoning mix. spread over the avocado mixture. sprinkle shredded cheese on top of sour cream mixture, layer the tomatoes, black and green olives, and the green onions. sprinkle chopped jalapenos on top, if desired. serve with nacho chips.","target":"place poblano in a hot broiler till skin is blistered and charred, then place in a bowl and cover. put kidney beans in a blender or food processor and pulse till mashed. heat a large skillet over medium heat. add the butter and melt it, then add the onion and garlic, sauteing until soft (about 6 or 7 minutes). stir in the bean mash and tomato sauce, along with salt, pepper, and hot sauce, according to your taste. peel, seed, and chop the poblano, and add it to the skillet. simmer for 10 minutes, then serve hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put chicken pieces in shallow bowl; cover with buttermilk. chill for 1-2 hours. mix dry ingredients. drain chicken; toss with dry mixture. place on wax paper for 20 minutes. heat 1\/4 inch oil in large skillet. fry chicken until browned on all sides. cover and simmer, turning occasionally, for 40 minutes. uncover and cook 5 more minutes.","target":"melt the butter in a large pot over medium\/high heat. add onions and garlic and cook until tender. stir in the ground ginger. add the cumin, salt, curry powder, and pepper flakes. add the water and stir. add the chicken, and cook until done.(about 10 minutes). add the diced tomatoes and stir. lower the heat, cover and simmer for 1\/2 hour stirring occasionly. add the yogurt to make it creamy. add the cilantro. add the rice vermicelli and stir until cooked. (it only takes a couple of minutes). remove from heat and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. bring a pot of water to a boil. add cauliflower and cook for about 10 minutes. drain and place in a 2-quart casserole dish. in a small bowl combine butter, parmesan cheese, bread crumbs, salt and red pepper flakes. sprinkle mixture over casserole and top with cheddar cheese. bake for 20 minutes, or until cheese is melted.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut the cauliflower into separate florets. bring a large saucepan of salted water to the boil and add cauliflower. cook for 4 minutes or until just tender; drain. pre-heat oven to 200oc. butter a gratin dish large enough to fit the cauliflower in tightly. melt butter in a medium saucepan, stir in flour and cook over gentle heat, stirring with a wooden spoon continuously. gradually add milk, bring to the boil. add mustard and tasty cheese and half of the parmesan. stir until melted, season with salt, pepper and a little nutmeg. to assemble place cauliflower in gratin dish and pour sauce to cover, sprinkle with remaining parmesan and dot lightly with butter. bake on top shelf in preheated oven for 15 minutes or until light crust forms.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook vegetables in separate pots in boiling, salted water for 5 minutes. drain. place evenly in buttered 11 x 7 baking dish or casserole. beat eggs; combine with mayo, onion, soup, and 1\/2 cup cheese. pour evenly over vegetables. sprinkle remaining cheese over sauce. pour melted butter over entire casserole. distribute crushed croutons over melted butter,. bake at 350 for 35-40 minutes.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350. lightly grease an 11x7 inch baking dish. in large skillet, melt butter over medium heat. add onion and mushrooms and cook for 5 minutes. stir in flour and cook for 2 minutes stirring constantly. gradually stir in milk and cook for 2-3 minutes, or until mixture thickens. stir in sour cream, cheese, salt, and pepper, stirring until smooth. stir in broccoli and cauliflower and spoon into prepared baking dish. bake for 25 minutes. in small bowl, combine panko and melted butter. sprinkle evenly over casserole,. bake for 15 to 20 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly. serve immediately.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook cauliflower until tender. with a fork crush caulifower into smaller pieces but don't puree. in a large bowl combine cauliflower, eggs, 1\/2 cup parmesan cheese, mozzarella, ricotta cheese, 2 tablespoons bread crumbs, salt and pepper. preheat oven to 350 degrees fahrenheit. grease a 12x8 pan; sprinkle with 1\/2 cup bread crumbs. pour mixture into prepared baking pan. sprinkle with remaining parmesan cheese, and remaining 2 tablespoons bread crumbs. cover with foil and bake for 30 minutes. remove foil and bake 30 minutes more until browned.","target":"steam or boil cauliflower and 1\/4 cup onions until tender. drain and place in a 13x9-inch casserole dish. mix grated cheese with remaining onion. add soup mixed with milk. pour this mixture over cauliflower. roll crackers and mix with melted butter. sprinkle on top of a casserole. bake at 350°f for 25 to 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium mixing bowl, add all ingredients except oil, and mix together. heat oil over medium high heat in a large frying pan. drop about 1\/2 cup (or desired size) of potato mix into pan, and flatten with a spatula. allow to cook about 5 minutes on each side, or until golden brown. **add more flour for thicker batter, or add milk as desired for thinner batter.","target":"preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium mixing bowl, add all ingredients except oil, and mix together. heat oil over medium high heat in a large frying pan. drop about 1\/2 cup (or desired size) of potato mix into pan, and flatten with a spatula. allow to cook about 5 minutes on each side, or until golden brown. **add more flour for thicker batter, or add milk as desired for thinner batter.","target":"heat a nonstick skillet over medium high heat. add a thin layer of olive oil or vegetable oil to a frying pan, just enough to coat the bottom. combine potatoes with onions and flour. mix in shredded cheese. spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, about 1-inch apart. cook cakes until golden and crispy, about 4 minutes on each side. remove cooked cakes and repeat process. you may serve with sour cream, or ketchup. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium mixing bowl, add all ingredients except oil, and mix together. heat oil over medium high heat in a large frying pan. drop about 1\/2 cup (or desired size) of potato mix into pan, and flatten with a spatula. allow to cook about 5 minutes on each side, or until golden brown. **add more flour for thicker batter, or add milk as desired for thinner batter.","target":"in a medium bowl, beat the egg; add the potatoes, spinach, feta cheese, bread crumbs and salt, stir until combined. pour the oil 1\/4 inch deep into a large skillet. heat the oil over medium-high heat until it bubbles when a little potato mixture is dropped inches. drop the batter by tablespoonsful into the oil. cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side. drain on paper towels."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 385 degrees. mix all the wet ingrediants than add the dry ingrediants slowly. drop by tablespoon into greased muffin tins. bake for about fourteen minutes, may need more or less time depending on your tastes, dont forget this is vegan, so you do not have to worry about cooking it all the way!","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c). sift flour, salt, baking powder, soda, and cinnamon together in a bowl. beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans. bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. place the shredded zucchini into a piece of cheesecloth and squeeze out any liquid (this is very important). set aside. in a small mixing bowl, combine the splenda, brown sugar, applesauce, egg and vanilla. in a medium-mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. pour the wet ingredients into the dry ingredients and stir to combine. fold in the zucchini. spray a 1-quart loaf pan (i used glass) with butter flavored cooking spray. pour the mixture into the loaf pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. grease and flour 2 loaf pans. mix together first 5 ingredients. sift together and add remaining ingredients. pour evenly into both pans. bake for 1 hour. hint: alow to rest for 5 minutes, then remove from pans and place on baking rack until cool.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. mix eggs, oil, sugar, vanilla, applesauce, butter, and zucchini 2. mix flour, salt, cinnamon, and baking soda in a separate bowl and then add to mixture above. 3. add nuts and raisins. bake at 350 degrees f for 40 min or until toothpick comes out clean. cool 20-30 minutes. enjoy!","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. combine sugars, oil, eggs and vanilla and mix well. in another bowl, mix flour, baking powder, baking soda, salt and cinnamon. add to sugar\/oil\/egg mixture to moisten. fold in zucchini. divide mixture into 2 greased(and\/or lined) loaf pans. bake for 55 minutes or until knife comes clean from center. cool and enjoy!","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325°f spray two 9x5 inch loaf pans with cooking spray. whisk together the flour, ground flax seed, salt, baking soda, baking powder and cinnamon in a bowl until blended; set aside. whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. fold in the flour mixture and shredded zucchini until moistened. divide the batter between the prepared loaf pans. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in mixer, beat together all ingredients except zucchini, nuts, and flour. in grating the lemon peel, i find it much faster and easier to just use the small side of a standard cheese grater than to use a lemon zester. the peel from about half a medium-sized lemon should do fine. mix well, then add in nuts and grated zucchini. slowly mix in flour. bake in greased 9\" x 5\" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the first 4 ingredients in a bowl and mix well. add the next 8 ingredients in the bowl and mix well again. pour into greased loaf pans. fill the pans 3\/4 of the way full. bake at 350 degrees for 60 minutes, or until a toothpick comes out clean. **note** when using foil pans place them on a cookie sheet for support.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. grease bottom only of 9x5x3 loaf pan. mix shortening and sugar in a large bowl. add eggs, zucchini, and water. mix well. then, blend in flours, baking soda, salt, baking powder, vanilla and spices. pour batter into prepared pan. bake about 45-60 minutes, or until toothpick comes out clean. cool slightly, then remove from pans.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs until foamy and light, then mix in vanilla, oil, applesauce and sugar. stir until well blended. add zucchini and stir. in a separate bowl, mix flour, baking soda, baking powder and cinnamon. slowly combine dry ingredients with wet. separate dough into two 8.5x4 inch pans (greased and floured). bake at 325 for 60-70 minutes.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat sugar into mix until it is thoroughly creamed. once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. mix until batter is well blended and even in texture. the batter should be smooth, outside the zucchini shreds. if it\u2019s not, add a little juice from the zucchini. pour batter evenly into pans. bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees. sift flour, salt, baking powder, soda, and cinnamon together in a bowl. beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini until well combined. pour batter into prepared pans. bake for 40 to 60 minutes, or until tooth pick inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. grease two loaf pans or one bundt cake pan. in a large bowl, combine flour, baking soda, baking powder, and spices. (if making with chocolate chips, you may omit the spices.). in a separate bowl, cream sugar and eggs. stir in oil and vanilla. add egg mixture to flour mixture and stir until incorporated. the mixture should still be quite dry. add shredded zucchini and stir until batter is moist and zucchini is incorporated. fold in chocolate chips if desired. pour batter into prepared pans. bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat the oven to 350°f. grease and flour two loaf pans, or spray with baking spray with flour. strain the zucchini. in a large separate bowl, beat together the eggs, sugar, oil and applesauce. add all of the other ingredients to the bowl (baking soda, baking powder, cinnamon, salt, vanilla, and flour) and mix by hand. the batter will be cake-like. add the zucchini to the bowl and mix by hand. pour into the prepared loaf pans. bake for 45 to 60 minutes at 350 f, or until a knife inserted comes out clean.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350.whisk dry ingredients together in a mixing bowl. add all other ingredients together and blend until thoroughly combined. divide batter between two greased loaf pans (i used a 9x5 and 8x4). bake 1 hour. let cool 10 minutes and remove from pans.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. lightly grease and flour two 9 by 5-inch loaf pans. in a large bowl cream the eggs, sugar and vegetable oil until light and fluffy. mix in flour, salt, cinnamon, baking powder, and baking soda. add nutmeg, zucchini, nuts and vanilla extract; stir until well blended. pour batter into prepared loaf pans and bake 55 to 60 mins or until a toothpick inserted in center comes out clean. remove from oven and cool on wire racks 10 mins; remove from pans. cool completely before slicing.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1)preheat oven to 325 degrees. grease and flour (2) 8x4 inch loaf pans. 2) in a large mixing bowl mash bananas. add applesauce and sugar, stir in zucchini and vanilla extract. in a separate bowl, combine flour, cinnamon, baking soda, baking powder, salt and nuts - stir into banana mixture. divide the batter in the 2 prepared pans. bake for 60-70 minutes, the bread can come out gooey at 60 min., if you prefer spongier bread go for the 70 minute bake.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, combine eggs, sugar, vanilla, oil, and zucchini; beat well. in small bowl, sift together flour, powder, soda, cinnamon, and salt. add to zucchini and mix well. stir in raisins and walnuts. pour into 2 greased and floured loaf pans. don't overfill. bake at 375 f for about 1 hour or until toothpick comes out clean. cool 15 minute and then turn out onto racks to cook completely. freezes well.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. in a large bowl, combine flour, spices and sugar. in a separate bowl, combine oil, applesauce, eggs, water, zucchini and vanilla. mix wet ingredients into dry, add nuts if using. bake in 2 standard loaf pans, sprayed with non-stick spray, for 1 hour, or until a tester comes out clean. alternately, bake in 5 mini loaf pans for about 45 minutes.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place zucchini in a strainer, press and squeeze with your hands to get the excess liquid out. beat eggs, sugar, and oil together in a large bowl. add flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts. mix together with a wooden spoon or spoonula. add drained zucchini, mix well. for loaf pans: pour into 2 greased loaf pans. bake 55 to 65 minutes at 350 degrees, ( for muffins: bake at 350 degrees for 25 - 30 minutes ) or until a wooden tooth pick inserted in the center comes out clean.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. grease or spray 2 loaf pans. mix together first nine ingredients in one bowl. mix together eggs, oil, orange juice and vanilla in another bowl. add wet ingredients to dry mix. stir in zucchini and nuts. bake at 350 for 50 minutes.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1 cup salad oil (wesson or mazola) 3 eggs. 1 1\/2 cups sugar. 2 cups grated zucchini (skin on). 2 teaspoon vanilla. mix all above ingredients in a large bowl. add the remainder of ingredients. 3 cups all purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 2 teaspoon cinnamon. mix well. pour into 2 greased loaf pans. bake at 325 f for 1 1\/2 hours. you can add 1 cup of nuts or 3\/4 cup of raisins.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 475 degrees f. grease two loaf pans. in a large bowl, whisk eggs until frothy and light. whisk in oil and sugar and beat well. mix in zucchini, vanilla and zest. in another bowl combine flour, cinnamon, baking soda, baking powder and salt. pour the wet ingredients into the dry and fold together until just incorporated. do not over beat! split batter between greased loaf pans and bake 40 to 60 minutes or until a knife inserted near the center comes out clean, with only a few crumbs. cool for 10 minutes and remove bread from pans. let cool on wire racks.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350°f (175°c). grease two 5 by 9 inch loaf pans. in a large bowl, mix together the oil, sugar, eggs, and vanilla. set aside. in a separate bowl, combine flour, cinnamon, baking powder, soda and salt. add dry ingredients to egg mixture. fold in zucchini to batter. fold in the nuts if using. divide the batter equally between the loaf pans. bake for 80 minutes (check for done-ness at 70 minutes) or until a wooden pick inserted in to the center comes out clean. cool in pans for 10 minutes. turn out onto wire racks to cool thoroughly.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350̊f. mix wet ingredients together. add spices, salt, baking soda, and baking powder. add flour and zucchini alternately. portion into 5 mini loaves or two large loaves. fold in nuts. bake 1 hour until toothpick in the center comes out clean.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325f. grease and flour 2 9x5 bread pans. beat eggs til foamy. beat in oil, sugar, vanilla and zucchini, set aside. in a separate bowl: combine the flour, cinnamon, salt, baking soda, baking powder and nutmeg. combine all ingredients and add in walnuts or raisins. pour equally into the two bread pans. bake for 60-70 minutes. enjoy!","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325. grease and flour 8 x 4 inch pan. beat eggs, oil, vanilla and sugar together in a large bowl until creamy. add flour, salt, baking powder, baking soda and cinnamon. beat well. stir in zucchini and nuts until well combined. pour into prepared pan. bake 40-60 minutes. tester inserted in center should come out clean. cool in pan on rack for 20 minutes. remove bread from pan and completely cool.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. beat eggs fluffy. add oil, sugar, vanilla, zucchini and mix. combine dry ingredients and add to wet. mix. bake in four mini pans for 40 minutes. bake in 2 regular pans for 1 hour. grease pans well. add waxed paper to bottom of pan and grease the wax paper. also makes good mini muffins.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: the oven must be in high degree. grease the loaf pan with non-stick oil spray. sieve all these ingredients together: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon. after mixing all these add nutmeg, cloves, and salt in a bowl until well mixed. beat egg whites with a mixer to make them frothy. take the applesauce add brown sugar, zucchini, carrots, vanilla and mix well. mix in the raisins and pecans. add the flour mixture and continue mixing. fill the batter into the pan where it is going to be baked. bake for about 1 hour 20 minutes. it is considered to be ready when becomes light brown. then remove from oven and let cool about 10 minutes before serving.","target":"preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place potatoes in a large dutch oven, cover with water. add 1\/2 teaspoon salt; cook until tender. drain; mash potatoes until smooth. in a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. stir into potatoes; fold in eggs. pour into a greased 3-quart baking dish. bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.","target":"oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large skillet over med. high heat. add sausage, peppers, and garlic, and saute about 4 minutes, until peppers are tender, but still crisp. add water, basil, and bouillon cubes. bring to boil. stir spaghetti to liquid. boil gently, uncovered, for 5 minutes. stir in spinach, cover and reduce heat, simmer 4 minutes. uncover, increase heat, boil gently for 6-8 min. ,stirring often until pasta is al dente, and liquid is nearly absorbed, but still saucy. garnish with parmesan cheese.","target":"heat a large nonstick skillet coated with cooking spray over medium-high heat. add sausage to pan; cook 8 minutes or until lightly browned, turning occasionally. remove from pan; cool slightly. cut sausage into 1\/2-inch-thick slices. wipe pan with paper towels; recoat with cooking spray. place pan over medium-high heat. add peppers; saute 6 minutes. add sausage; saute 2 minutes. add garlic; saute 2 minutes. add sauce; bring to a simmer. reduce heat; cook 5 minutes, stirring occasionally. remove from heat. add mozzarella, stirring until melted. place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. sprinkle each serving with 1 teaspoon parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease a 13 x 9 x 2 baking pan. combine all ingredients together. spread on prepared baking pan. bake for 25-30 minutes or until the edges are golden brown. immediately spoon into a bowl. top with warm milk, fresh fruit or brown sugar if desired.","target":"preheat oven to 350 degrees. spray an 8\" square baking pan, or 6 muffin cups, with non-stick spray. combine wet ingredients and add dry ingredients. spread in prepared baking pan, or spoon into prepared muffin cups. bake square pan for 35-45 minutes, or muffin cups for 25-30 minutes. keeps well in refrigerator or freezer. good cold or warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together in a bowl the flour, salt and baking powder. bring to just a simmer in a small saucepan the butter and milk. add the milk mixture to the dry ingredients. stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together. divide the dough into about 16 small puffy dumplings. roll each piece of dough into a small rough ball. gently lay the formed dumplings on the surface of your stew or soup. cover and simmer for 10 minutes. serve immediately.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehat oven to 250 degrees f. line a cookie sheet (or two) with parchment paper or aluminum foil. place egg whites in a totally grease free bowl and beat until frothy (medium speed) add cream of tartar, beat at high speed until soft peaks form. beat in the almond extract and the sugar, 1 tbsp at a time. continue to beat until the meringue is shiny and stiff. gently fold in the almonds. drop by tbsp onto the parchment covered cookie sheet. bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes remove from the oven and cool on the baking sheets before trying to remove. keep in tighly closed tins.","target":"beat egg whites and cream of tartar until foamy. add splenda and beat until glossy and stiff, but not dry. add extract and beat briefly. fold in coconut. drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper. bake at 250 degrees for 1 hour. turn off oven and leave cookies in oven until completely cooled. store in airtight container and they should stay crisp up to 1 week."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium mixing bowl, dissolve the coffee crystals and nutmeg. mix in the vanilla (or cocoa powder). add the pudding mix and prepare as directed on the box. pour into dessert cups and refridgerate for 3-24 hours. add a dollop of cool whip and some toasted almonds to each cup just prior to serving. alternately, you can freeze the pudding-coffee mix in paper cups or popsicle molds and serve them as icepops!","target":"whisk together in a medium saucepan,sugar,cocoa,cornstarch,xã salt. slowly add 1 cup milk and stir til smooth. wisk in rest of milk. set over medium heat and stir until it thickens and comes to a boil[about 5 min]. remove from heat,add the chocolate and vanilla. stir gently til smooth. pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients, stir until blended. slowly add scalded milk, stirring constantly. pour into 4 (6 oz) custard cups. set cups in 9x9 inch baking pan. pour 1 inch hot water into pan. bake at 350* for 35 minutes, or until knife comes out clean. remove from pan, cool. chill.","target":"preheat oven to 325. in a small bowl combine eggs, milk, sugar substitute, and vanilla. beat until combined. place 4 6 ounce custard cups in a 2 quart square baking dish. divide egg mixture among custard cups, then sprinkle with allspice. fill baking dish around custard cups with water to a a depth of 1\". bake for 30-45 minutes, or until a knife inserted near the center of each cup comes out clean. remove cups from water. cool slightly on a rack before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. beat butter and sugar until light and fluffy. beat in vanilla and add flour and salt. stir in chips. divide dough in half. press each half into an ungreased 8 inch round pan. bake 12 minutes or until edges are golden. score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through. leave in pans and cool on racks for 10 minutes. invert onto racks and cool completely. break into wedges.","target":"preheat oven to 375. mix flour, baking powder and salt. add oats, pecans and chocolate chips. cut cold butter into mixture until dough looks crumbly. in a separate bowl, mix honey, milk and egg. add wet ingredients to dry all at once and stir until dough starts to hold together. place dough on lightly floured surface and knead gently - about 10 times. pat dough into 8-inch circle. cut into 8 wedges. put wedges onto cookie sheet (sprayed with non-stick spray)about 1 inch apart. bake 10-12 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting.","target":"preheat oven to 350°. spray bundt pan with cooking spray. combine oil, applesauce and splenda in large mixing bowl. in another bowl sift together flour, salt, soda, and cinnamon. mix both mixtures together. beat in eggs, vanilla, and carrots, fold in nuts. bake 45 minutes to until knife comes out clean. *note: this cake is very tasty and keeps well. i prefer to use the jars of baby food junior carrots. also you may use pumpkin instead of the carrots or jars of junior baby food prunes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting.","target":"in a large bowl, combine flour, baking soda, cinnamon, ginger and salt. in another bowl beat eggs, mayonnaise. gradually beat in flour mixture. stir in remaining ingredients. pour into a grease, floured 8 inch square cake pan. bake 30 to 35 minutes. 350°f. cool 10 minutes. remove from pan. cool completely. prepare topping by beating whipped cream til thick. add vanilla and sweetener. spread over cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350. grease and flour pans. drain pineapple (reserving half the juice). in large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well. fold in pineapple, reserved juice, carrots and nuts. pour batter into pans (3 pans 8 or 9 inches in diameter). bake 20-40 minutes. frost with cream cheese frosting.","target":"beat eggs and add oil. sift together dry ingredients. add to egg and oil mixture. add vanilla and juice. stir in carrots, raisins and 1\/2 cup nuts. pour batter into greased cake pan and sprinkle 1\/2 cup nuts on top. bake in preheated oven for 325 degrees for 40 to 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare dressing. preheat oven to 375. cut tortillas into 6 slices spray tops with cooking spray. back on cookie sheet for 5-8 minutes until crisp. in a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the onion light yellow in a little butter. soak the breadcrumbs in the liquid. mix everything well and add spices to taste. make 1- to 1 1\/2-inch meatballs with the help of two wet spoons. put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer). place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream. boil for a few minutes. add soy, salt and pepper to taste and pour the hot sauce over the meatballs. serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.","target":"to make the meatballs: preheat oven to 400ºf. mix all ingredients for the meatballs together. shape into balls. place on cookie sheet. bake for 10 minutes or until browned. remove meatballs from oven and place in a casserole dish. turn oven temperature to 350ºf. to make the sauce: stir together ingredients for the sauce and combine with the meatballs in the casserole. bake, covered, for 1 hour. let stand covered for 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the onion light yellow in a little butter. soak the breadcrumbs in the liquid. mix everything well and add spices to taste. make 1- to 1 1\/2-inch meatballs with the help of two wet spoons. put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer). place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream. boil for a few minutes. add soy, salt and pepper to taste and pour the hot sauce over the meatballs. serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.","target":"preheat oven to 350ºf (175ºc). in a large bowl, whisk together the egg and the milk. add the beef, cream of wheat and onion and mix well. shape into 1 inch balls. place balls on a lightly greased baking sheet. bake at 350ºf (175ºc) for about 20 minutes. drain meatballs on paper towels, if needed. then place meatballs in a lightly greased 2 quart casserole dish. in a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. pour over the meatballs. bake uncovered at 350ºf (175ºc) for another 40 minutes. sprinkle with parsley with parsley before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine soy sauce and vinegar in dish. mix well and add chicken, stirring to coat. in a large pan or wok, heat oil. add chicken and stir fry for 4- 5 minutes or until cooked through. transfer chicken to warm plate. reduce heat to medium low add stock, juice, and sugar to pan and stir well. in a small bowl, blend cornflour with water until smooth. add to pan. bring to the boil, stirring continuously. simmer for 1 minute. add chicken and spring onions and simmer for 5 minutes.","target":"dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. in large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. remove from heat. in a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, tabasco and stir until mixture is firm. form the mixture into 16 round pancakes and place on a large greased baking sheet. in a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.","target":"sift the flour and baking powder into a bowl and stir in the sugar or sweetener and make a well in the centre. whisk together the eggs, apple puree and milk and pour into the well and whisk until smooth. lightly spray a fry pan with olive oil spray. pour 1\/4 cup (60ml\/2fl oz) of the batter into the pan and cook over medium heat until bubbles appear on the surface and then turn and cook the other side,. keep warm while you cook the remaining batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend together cream cheese, confectioner's sugar, and egg. when smooth, pour half of mixture in pie crust. layer half of bananas on top of filling and press down gently with spoon. layer half of pineapple on top of bananas. layer half of whipped topping on top of pineapple and top with cherries and nuts. with your remaining ingredients, repeat the process with the second pie crust. refrigerate about an hour.","target":"mix pudding with milk and vanilla. beat until thick then pour into crust. place the sliced bananas over pudding. squeeze pineapple to remove all juice, then sprinkle it on top of bananas. cover with cool whip. sprinkle pecans on top. chill for 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning. add broth, tomatoes, onion soup mix, salt, and pepper. boil 10 minutes. reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.","target":"melt butter in pan. add onion and saute until translucent. add shredded turnip and cabbage and heat for 3 minutes, stirring constantly. add soup stock and seasonings. bring to a boil. reduce heat. simmer 15 minutes. serve hot, float a spponful of sour cream and a dash of paprika on top if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread sauce atop pizza shell and sprinkle with mozzarella cheese. arrange selected veggies atop cheese. sprinkle with basil and parmesan cheese. place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat. if using a charcoal grill, make sure you are at least 6 inches from coals. cover grill and cook for about 8 minutes or until cheese is melted.","target":"preheat oven to 350 degrees. bake pizza crust on a 9x12 cookie sheet (one with sides) for 10 minutes. let cool. cream together cream cheese, miracle whip, and dressing mix; spread on cooled crust. add veggies on top, then top with shredded cheese. cover with plastic wrap and press down to ensure everything gets a good hold into the cream chees mixture. cool in frig for at least an hour. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread sauce atop pizza shell and sprinkle with mozzarella cheese. arrange selected veggies atop cheese. sprinkle with basil and parmesan cheese. place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat. if using a charcoal grill, make sure you are at least 6 inches from coals. cover grill and cook for about 8 minutes or until cheese is melted.","target":"heat oven to 350. mix neufchatel, pizza sauce and garlic until well blended; spread onto bottom of 9-inch pie plate. top with next 5 ingredients. bake 18-20 minutes or until dip is heated through and cheese is melted. top with basil. let stand 5 minutes. serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken and sweet peppers into 1 inch chunks, cut onion into 1\/2 inch chunks. in large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned. remove from skillet and set aside. add remaining oil to skillet and cook onion and garlic until softened. add sweet and hot peppers and rosemary. cook for 10 minutes, stirring occasionally. add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally. return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside. stir in basil.","target":"dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken and sweet peppers into 1 inch chunks, cut onion into 1\/2 inch chunks. in large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned. remove from skillet and set aside. add remaining oil to skillet and cook onion and garlic until softened. add sweet and hot peppers and rosemary. cook for 10 minutes, stirring occasionally. add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally. return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside. stir in basil.","target":"cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done). remove bacon from skillet and set aside. flatten chicken slightly with palm of hand. place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain. add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. serve with pasta or rice and garnish with parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: while pasta is cooking, saute garlic and mushrooms in 1 tablespoon olive oil. before mushrooms are thoroughly cooked, add green onions, remove from heat and reserve for later use. crack eggs into bowl and lightly beat. when pasta is cooked, drain. in large skillet melt butter with 1 tablespoon olive oil, add pasta to skillet and stir briefly. add eggs and half of the parmesan cheese, stir until eggs begin to form curds on pasta. then add garlic, mushrooms, green onions, basil, and chopped parsley. lastly, add chopped tomatoes, stirring briefly to incorporate. immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and drain the spinach. dissolve the cornstarch in the milk. beat the egg yolks and add to the cornstarch and milk. stir this mixture into the spinach. add the onion, lemon juice and seasonings. beat the egg whites until stiff. fold them into the spinach mixture. pour into a nonstick baking dish, place it in a pan of hot water and bake at 350 degrees for 30 to 45 minutes or until a knife inserted in the middle comes out clean.","target":"heat oven to 400°f grease the inside of a 6 cup souffle dish. coat the interior of the dish with the crumbs shake out excess crumbs. melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes whisk in the milk, pepper and cheese, bring to a boil, whisking all the while, until thick stir in the well drained spinach and set aside. beat egg whites until they form stiff peaks. gently fold the spinach mixture into the egg whites. scrape the souffle into the breaded souffle dish. place in center of the oven and immediately reduce the heat to 375°f. bake for 35-45 minutes until the souffle has puffed and the top is brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325°f. cook onions and garlic with butter in small skillet. beat onion mixture, cream cheese, farmer's cheese, salt, and pepper with electric mixer. add eggs one at a time. stir in spinach. pour into a greased baking dish and sprinkle paprika on top. bake in oven for 40-45 minutes.","target":"heat oven to 400°f grease the inside of a 6 cup souffle dish. coat the interior of the dish with the crumbs shake out excess crumbs. melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes whisk in the milk, pepper and cheese, bring to a boil, whisking all the while, until thick stir in the well drained spinach and set aside. beat egg whites until they form stiff peaks. gently fold the spinach mixture into the egg whites. scrape the souffle into the breaded souffle dish. place in center of the oven and immediately reduce the heat to 375°f. bake for 35-45 minutes until the souffle has puffed and the top is brown. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. finely dice enough apples to make 1 1\/2 cups. combine apples, raisins, nuts, onions, sage, salt and pepper. pound chicken breasts between sheets of wax paper until 1\/4 inch thick. place a spoonful of stuffing on each breast, roll up tightly, tucking in the sides and secure with toothpicks. bake in an open pan for 45 minutes, brushing frequently with glaze. apple glaze: in a saucepan combine jelly, butter, orange juice and sherry. simmer 2-3 minutes, makes 2 cups.","target":"preheat oven to 350 degrees f. combine spinach, cheeses, and seasonings. lift up skin of each chicken breast and divide mixture evenly among them; be careful not to tear skins. smooth skin over stuffing; tuck skin edges underneath to form a neat package. brush chicken with melted margarine. place in 2-quart baking dish. bake uncovered for 45-50 minutes. remove skin before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put green beans in pot- if canned add juices, if frozen add water enough to see but not cover beans- cook on medium heat. fry bacon until cooked but not too crisp- drain on paper towel. cut onion in large (thick) slices and break rings apart in to beans. crumble or rip bacon apart add to beans. add spices to taste. let cook for a few hours on low heat. if want to serve sooner- turn heat up and cook until water boils down. or can put in crockpot on low all day long and let simmer.","target":"place the bacon, onion, and water into a large saucepan and cook on high until all the water has almost evaporated. watch this very carefully to keep from burning the onions and bacon. add all the green beans to the pan and lower the heat to medium-low. cover the pan and allow to cook for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly saute the onion and garlic in a little of the butter until onion mix has softened. place the leeks into salted, boiling water, reduce the heat to simmer and cook 2-3 minutes. drain the leeek and refresh in icy cold water. place the leek in a greased shallow casserole dish, dot with the butter and sprinkle with seasoning. cover with lid or foil and cook at 180c for 20 minutes. serve hot.","target":"carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). cut leeks lengthwise in quarters, then into about 1-inch squares. heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes. add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender. raise heat to medium, uncover and let juices reduce to about half. be careful not to let burn. taste and adjust seasoning, serve hot. makes about 2-4 servings, depending on what you're using them for."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor--'chop' cabbage, carrots, peppers and onion. chop them separately, not together. once chopped mix together. add remaining ingredients and mix well. best made a day in advance of serving for flavors can meld together and juice to form.","target":"combine mayonnaise, parsley, vinegar, sugar, mustard, celery seeds and hot pepper sauce in large bowl. add cabbage, onions, celery and tomato. mix slaw; make sure dressing evenly coats vegetables. chill at least 2 hours or as long as 6 hours. before serving, stir well and adjust seasonings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred cabbage and carrots then chopped them a bit. chop green pepper and onion and combine with cabbage. boil the vinegar, sugar, salt, and spices, only until they are well blended. pour over the slaw and allow it to set for several hours before serving. store in refrigerator.","target":"combine mayonnaise, parsley, vinegar, sugar, mustard, celery seeds and hot pepper sauce in large bowl. add cabbage, onions, celery and tomato. mix slaw; make sure dressing evenly coats vegetables. chill at least 2 hours or as long as 6 hours. before serving, stir well and adjust seasonings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using a large sharp knife, finely shred the cabbage and place it in a large bowl. grate the carrots on the large side of a grater. finely chop the celery sticks. add the onion, red pepper, grated carrot and chopped celery to the cabbage. toss well to combine. to make the dressing, whisk together the mayonnaise, vinegar and mustard in a bowl. season with salt and pepper. add to the cabbage mixture and toss well to combine. serve.","target":"combine mayonnaise, parsley, vinegar, sugar, mustard, celery seeds and hot pepper sauce in large bowl. add cabbage, onions, celery and tomato. mix slaw; make sure dressing evenly coats vegetables. chill at least 2 hours or as long as 6 hours. before serving, stir well and adjust seasonings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. in another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. pour the dressing over the cabbage mixture and toss gently to mix. season the cole slaw with the celery seed, hot sauce, salt, and black pepper. chill for at least 2 hours in the refrigerator before serving.","target":"combine mayonnaise, parsley, vinegar, sugar, mustard, celery seeds and hot pepper sauce in large bowl. add cabbage, onions, celery and tomato. mix slaw; make sure dressing evenly coats vegetables. chill at least 2 hours or as long as 6 hours. before serving, stir well and adjust seasonings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat into the eggs, the sugar, milk, vanilla, nutmeg and cinnamon. butter a 1 1\/2 quart baking dish. put bread cubes into buttered dish, pour egg mixture over bread. let stand until bread is thoroughly soaked. mix in the raisins. bake at 350°f for about 25 minutes. serve warm with a dollop of whipped cream or scoop of ice cream.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat into the eggs, the sugar, milk, vanilla, nutmeg and cinnamon. butter a 1 1\/2 quart baking dish. put bread cubes into buttered dish, pour egg mixture over bread. let stand until bread is thoroughly soaked. mix in the raisins. bake at 350°f for about 25 minutes. serve warm with a dollop of whipped cream or scoop of ice cream.","target":"preheat oven 350°f. spread margarine thinly on both sides of slices of bread. cut each slice into 3\/4-inch cubes. place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray. arrange peaches and pears on top of bread and sprinkle cranberries over all. in a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined. gradually add milk to egg mixture, stirring well. stir in vanilla. pour egg mixture over bread mixture; do not stir. bake for 45 to 50 minutes, or until pudding is lightly browned. serve warm topped with a small amount of fat-free whipped topping if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 3 ingredients in a medium-size bowl. sprinkle lemon juice over fruit mixture, and toss gently. stir in golden raisins and celery; set aside. combine yogurt, honey, and orange rind, stirring well. stir 1\/4 cup yogurt mixture into fruit mixture. spoon salad into a serving bowl. garnish is desired. serve with remaining dressing.","target":"in a medium bowl combine cabbage, celery, raisins and walnuts. whisk yogurt, mayonnaise, and lemon juice. stir in to cabbage mixture. season with salt and pepper. cover and refrigerate at least 1 hour. stir in apples before serving. diabetic exchanges - 1 1\/4 cup serving = 2 fruit, 1 fat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown sausage, add onion and pepper and cook until limp. add hash browns and cook until brown and tender, about 10 minutes. scramble eggs and cumin and stir into sausage mixture. cook until firm. serve on warm tortillas with additional toppings of your choice. (note: i cook the sausage, veges, and potatoes the night before and refrigerate. the next morning, all you have to do is reheat it and add eggs. saves a lot of time in the morning).","target":"scramble egg whites in pam spray. cube potatoes and cook with onion and shredded carrots in pam spray. microwave, bake, or fry canadian bacon. layer egg whites, canadian bacon, cheese, and potato mixture in tortilla. wrap, burrito-style. freeze and enjoy later."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in medium saucepan on medium heat. once it has melted add the cocoa. add the sugar and stir just until dissolved. (keep on stove lower to low heat). add the peanut butter and stir til melted. stir in the vanilla. stir in the oats one cup at a time. spoon onto cookie sheet lined with foil. refrigerate 10 minutes or until set.","target":"preheat oven 180-200°c. cream margarine and sugar. add egg white and beat. fold in flour, milk and coconut mix together. fold in cornflakes - mix gently till combined. place spoonfuls on tray sprayed with cooking spray. bake in oven for 20 minutes (or until golden brown). cool on wire rack. makes 25 - 30 small cookies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in medium saucepan on medium heat. once it has melted add the cocoa. add the sugar and stir just until dissolved. (keep on stove lower to low heat). add the peanut butter and stir til melted. stir in the vanilla. stir in the oats one cup at a time. spoon onto cookie sheet lined with foil. refrigerate 10 minutes or until set.","target":"bring this to a boil for 1 1\/2 minutes butter, splenda, salt, cocoa, milk. in large bowl mix oatmeal, peanut butter, vanilla. add boiled mixture, a little at a time until you have the consistency of a drop cookie. put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. put cookies into freezer on the tray. after a few hours put them into zip lock baggies. keep the cookies in the freezer and eat them. you can eat them frozen, or let them defrost a bit."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 275 degrees f. line 2 cookie sheets with parchment paper. combine brown sugar and water in a 4 cup microwave proof cup. microwave on high 5 minutes until sugar is completely dissolved. remove from microwave and stir in vanilla and salt. in large mixing bowl, mix oats, nuts, and brown sugar mixture. mix thoroughly. spread onto cookie sheets and bake 45 minutes-1 hour until golden brown. when granola has cooled completely, add fruits if you wish and store in airtight container.","target":"preheat oven to 300 degrees. in a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well. in a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla. heat until thoroughly mixed; do not boil. pour the syrup over dry ingredients and stir until coated well. spread into five 13 x 9 inch jelly roll pans. bake 20 to 30 minutes, stirring occasionally. for a crunchier texture, bake an additional 10 to 15 minutes. cool mixture and add dried fruit. store in airtight container in a cool dry place. will keep up to 6 months; but it doens't make it that long in our house."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken in 12-16 cups of water until done. debone chicken and reserve broth. in a large saute pan, combine margarine, onion and garlic. gradually add flour, seasoned salt, and paprika. this will make a white sauce. if too thick, add a little broth and stir. add remaining broth and sour cream. stir well. add remaining ingredients and mix well. cook until heated through and serve. serve with tortilla chips, grated cheese, green onions and picante sauce.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together meat, crackers, onion and garlic in a large bowl. roll into 2 inch meatballs. cook meatballs in a non-stick skillet until browned on all sides. drain any fat from pan. add tomato sauce, and heat. slice the french bread in half. scoop out some of the bread in the bottom half with a fork, leaving a shallow space for the meatballs to rest inches. spoon the meatballs and sauce into the space you made for them. sprinkle with the mozzarella and top with the other half of the bread.","target":"prepare grill. remove casings from sausage. combine sausage, oregano, basil, salt, fennel seeds, garlic powder and ground sirloin. divide turkey\/beef mixture into 6-equal portions, shaping each into 1\/2-inch-thick patties. place patties on a grill rack coated with cooking spray, grill 5 minutes. turn patties over, grill 2 minutes. divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. remove from grill; let stand 5 minutes. place rolls, cut side down, on grill rack; grill 1 minute or until toasted. place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. spray a 2 cup casserole dish with nonstick cooking spray. cut the bread into cubes and arrange them in the casserole dish with the raisins. combine milk, egg, splenda, and vanilla. pour over bread and rasins. sprinkle the top with cinnamon. bake for 35 to 40 minutes until done (insert knife if center, if comes out clean it's done). let stand for 15 minutes before serving.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. spray a 2 cup casserole dish with nonstick cooking spray. cut the bread into cubes and arrange them in the casserole dish with the raisins. combine milk, egg, splenda, and vanilla. pour over bread and rasins. sprinkle the top with cinnamon. bake for 35 to 40 minutes until done (insert knife if center, if comes out clean it's done). let stand for 15 minutes before serving.","target":"preheat oven 350°f. spread margarine thinly on both sides of slices of bread. cut each slice into 3\/4-inch cubes. place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray. arrange peaches and pears on top of bread and sprinkle cranberries over all. in a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined. gradually add milk to egg mixture, stirring well. stir in vanilla. pour egg mixture over bread mixture; do not stir. bake for 45 to 50 minutes, or until pudding is lightly browned. serve warm topped with a small amount of fat-free whipped topping if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in bowl, beat cream cheese, vanilla and sugar until creamy. stir in nuts. cut bread into about 12 slices approximately 1 1\/2 inches thick, cutting a slit in each to create a \"pocket\". fill each pocket with about 1 1\/2 tablespoon of the cream cheese mixture. in a large mixing bowl, beat the eggs, milk, and spices. dip the filled bread \"pockets\" in the egg mixture, turning to coat both sides. cook on griddle or in pan until both sides are browned. heat the preserves and orange juice in a small saucepan, simmering for about 4-5 minutes or until slightly thickened. drizzle orange mixture over french toast and serve.","target":"preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium saucepan, sprinkle unflavored gelatine over 1 cup water. stir over low heat until gelatine dissolves, about 3 minutes; add remaining water, sour cream, thousand island dressing, lemon juice, salmon, onion, and dill. turn into 6 cup mold and chill until firm.","target":"combine yogurt and chili sauce in a small bowl. stir in egg white, sweet pepper, onion, pickle, pimiento, and worcestershire sauce or horseradish. cover and store in the refrigerator up to 1 week. before serving, stir in enough milk to make dressing of desired consistency."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon until crisp. slice 3 of the hot dogs. in a skillet, using some of the fat from the bacon, sauté the hot dogs, celery and onion. stir in flour, salt and pepper. add the milk and can of soup, cook for about 10 minutes, stirring constantly. crumble bacon and add to the mixture. in a 1 1\/2 quart casserole dish, alternate layers of macaroni noodles and cream sauce. top the casserole with slices of the remaining hot dogs and cover with cheese. bake at 350°f for 20-25 minutes.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put 1\/2 the broken shells in 2 qt greased casserole. in skillet, brown beef, drain. add taco seasoning, water, and onion. simmer for 8 minutes. stir in tomato sauce. spoon into casserole; sprinkle with 1-1\/2 cups cheese. add remaining broken shells; sprinkle with remaining cheese. arrange the tomatoes and olives over the cheese. bake at 350*f for 20 minutes, until hot and bubbly.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put 1\/2 the broken shells in 2 qt greased casserole. in skillet, brown beef, drain. add taco seasoning, water, and onion. simmer for 8 minutes. stir in tomato sauce. spoon into casserole; sprinkle with 1-1\/2 cups cheese. add remaining broken shells; sprinkle with remaining cheese. arrange the tomatoes and olives over the cheese. bake at 350*f for 20 minutes, until hot and bubbly.","target":"cook ground beef until browned, and drain. stir in garlic powder. coarsely crush tortilla chips and place in bottom of ungreased 8-inch square pan. spoon hot meat over chips and top with cheese. bake at 350 degrees for 10 to 15 minutes or until heated through. while casserole is baking, prepare taco sauce by stirring together the next 10 ingredients. break up large tomato pieces. remove casserole from oven. sprinkle casserole with shredded lettuce, pour on taco sauce, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"preheat a grill for high heat. place bacon in a large skillet over medium heat. fry, stirring occasionally. when the bacon is almost done, add the onion. cook until the bacon is crisp, and the onion is tender. remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. pulse a couple of times to chop finely. do not puree. pour into a large bowl, and mix with steak sauce and ground chuck using your hands. form into 16 patties. place patties on the grill, and cook for 5 minutes per side, or until well done. place a slice of cheese on top of each one during the last minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"in a small stockpot, heat the oil over medium heat. add the ground beef, onion, carrots and garlic, breaking up meat until brown. add the spices and flour. cook another two minutes, stirring often. slowly add the stock, stirring constantly, then stir in the potato. bring to a boil and simmer 20 minutes. stir in the cheese and evaporated milk; cook another 2 minutes. ladle soup into bowls, and top with the lettuce and tomato."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine baking mix and water, mix until smooth. knead 5 times on floured surface. roll out and put in pie pan. cook and stir ground beef and onion until done; drain. add salt and pepper, the 2 tbs baking mix and worcestershire sauce. spoon into crust. mix eggs and cottage cheese; pour over beef. place tomato slices in a circle on top. sprinkle with cheese. bake at 375* for about 30 minutes, until set.","target":"preheat oven at 375 degrees f. in a skillet, brown the ground beef and the onion. add the garlic, dill pickle, ketchup, water and mustard. stir to combine. pour into a 9\"x9\" baking pan. put the cheese on top of the beef. open the crescent roll container and roll all of the dough into a ball. take a rolling pan and roll the dough out until you have the size to fit the top of the baking pan. lay out the dough on top of the baking pan. cut several slits in the dough to allow steam to escape. brush milk on the top of the dough and then add the sesame seeds. bake 25 to 30 minutes. allow to sit 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. combine all ingredients except for jelly in large bowl (hands work best for mixing) and mix well. pack mixture into greased 9x5x3 inch loaf pan and spread a couple tablespoons hot pepper jelly on the top. bake for 1 1\/4 hours or just until cooked through. brush on the remaining jelly while it's baking to glaze the meatloaf.","target":"in a dutch oven combine thawed meatballs and vegetables, fresh tomatoes, the water, chili powder, and tomato paste. cook, covered, over medium-low heat for 20 minutes, stirring occasionally. ladle chili into bowls. if desired, top with jalapeno peppers, cherry tomatoes, and\/or cilantro. change up: substitute turkey meatballs for the beef meatballs. substitute a 16-ounce package of frozen carrots, peas, and green beans for the santa fe vegetables. substitute 1 tablespoon italian seasoning for the chili powder."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: layer 1: mix graham cracker crumbs, melted butter and sugar. press into the bottom of square pan. layer 2: mix powdered sugar, soft butter and egg whites. beat with mixer 15 minute spread over layer 1. layer 3: spread bananas (over layer 2). layer 4: spread pineapples (over layer 3). layer 5: spread cool whip (over layer 4). layer 6: sprinkle chopped nuts then put on cherries and drizzle whole cake with chocolate syrup.","target":"combine graham cracker crumbs and melted butter. pat into a 9x13 baking dish. spread sliced bananas over crust. mix pudding and milk according to package directions. spread over bananas. drain pineapple as dry as possible and spread over pudding. spread whipped topping over pineapple. top with sliced strawberries. refrigerate until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. pour butter into a 9 x 13 inch pan. in a mixing bowl, stir together flour, sugar and baking powder until well combined. stir in milk until smooth. pour into pan and stir around to incorporate some of the butter. spoon fruit evenly over batter. bake for 35 to 45 minutes. top with ice cream if desired.","target":"in a large mixing bowl stir cream cheese with a spoon until soft. add dry pudding mix, dry milk powder and water. mix well using a wire whisk. fold in 1\/2 cup cool whip lite. add fruit cocktail. mix gently to combine. pour mixture into piecrust. refrigerate until ready to serve. when serving, top each piece with 1 tablespoon cool whip lite."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat chicken with flour. put butter in 13x9 baking pan; add chicken. bake at 375* for 40 minutes, turning once. remove pan from oven; reduce temperature to 325*. spoon excess fat from chicken. mix milk with remaining ingredients until smooth. pour over chicken. bake an additional 15 minutes, until bubbly.","target":"stir the stuffing and cheese on a plate. beat the egg in a shallow dish with a fork or whisk. dip the chicken into the egg. coat the chicken with the stuffing mixture. place the chicken onto a baking sheet. drizzle with the butter. bake at 400°f for 20 minutes or until the chicken is cooked through. heat the gravy in a 1-quart saucepan over medium heat until hot and bubbling. serve the gravy with the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and chop (or shred) cabbage. pack jars tightly with cabbage. add vinegar, sugar and salt to each jar. pour boiling water into jar to cover. place lids on jars tightly. this will be ready to eat in about 3 weeks. stays fresh and crisp for years. no need to seal lids--the salt preserve the cabbage, some jars seal anyways.","target":"melt butter and bacon drippings if using in a large frypan. swirl to mix. add onion and apples, saute until nearly tender. combine with sauekraut in a large mixing bowl. stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce. stir well and turn into a 13 x 9 inch baking dish. cover tightly and bake at 325f degrees 1 hour. uncover and bake 30 to 45 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set oven to 400 degrees. crush ramen noodles. mix with 1\/2 cup butter and seasoning in pack in a pan. put in oven until golden brown. let cool. mix vinegar,oil,sugar,salt and pepper pour over all salad mixture and stir or blend. after noodles have cooled mix them in to salad. eat and enjoy.","target":"mix all ingredients in very large container. dressing: mix and pour over salad mix well. pinto beans can be substituted with any canned bean. we like (black eyed peas) just rinse and drain well! i use a huge dollar store bowl with plastic lid, and shake to mix! this gets better every day as the ingredients \"set\". use as a side dish -- or for a meal in itself! the beans are the protein, the splenda is diabetes-friendly -- it just doesn't get better than this! enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. stir in chopped pecans. spread into a buttered 8-inch square baking pan or dish. cover and store in refrigerator.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. add vanilla and melted white chocolate to cream cheese mixture, stirring until blended. stir in chopped pecans. spread into a buttered 8-inch square baking pan or dish. cover and store in refrigerator.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. cook pasta according to package. meanwhile in a large bowl stir the cheeses, eggs, parsley, salt, pepper, and nutmeg together. in a 13x9-inch baking dish, pour 1 cup of the marinara sauce on the bottom and spread evenly. fill the pasta shells with the cheese mixture. place shells in baking dish and pour 1 cup of sauce over the top. place remaining stuffed shells on top of the other shells and pour remaining sauce over the top. sprinkle additional parmesan cheese on top. cover baking dish with foil and bake for 35 minutes.","target":"preheat oven to 350°f. in a 13 x 9-inch baking pan, evenly spread 1 cup of pasta sauce (set remainder to the side). in a large bowl, combine cheeses, eggs, garlic, onion, green pepper, parsley, nutmeg and pepper. fill shells with cheese mixture, arrange in baking pan. evenly top with remaining sauce. bake 45 minutes or until sauce is bubbling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: reserve one tomato, 1\/4 of the onion, a small piece of the pepper and 1\/4 of the cucumber for garnish. chop finely and mix. put all ingredients in a food processor and blend until smooth. serve chilled, garnished with reserved vegetables, and croutons if desired.","target":"peel, seed, and chop all of the vegetables into small pieces. in a bowl, soak the bread in the vinegar until soft. place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree. add the vinegar-soaked bread and pulse again. gradually add the olive oil into the mixture while pulsing. season to taste with salt and freshly ground pepper. serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: reserve one tomato, 1\/4 of the onion, a small piece of the pepper and 1\/4 of the cucumber for garnish. chop finely and mix. put all ingredients in a food processor and blend until smooth. serve chilled, garnished with reserved vegetables, and croutons if desired.","target":"dice tomatoes,cucumber, and green pepper. set aside for garnish:3\/4 cup tomato, 3\/4 cup cucumber,3\/4 cup green pepper, 3\/4 cup croutons. blend remaining tomatoes,cucumber,bell pepper and croutons along with the shallots,cilantro,red wine vinegar,and chicken broth until smooth. refridgerate for approximately 1 hr or until well chilled. serve in bowls,garnish center of soup with the ingredients you have set aside.enjoy! -richie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f. butter and flour 1 loaf pan. cream butter and slowly add sugar. beat until light and fluffy. add egg one at a time and beat well each time. stir in flour and rest of dry ingredients. pour into pan. bake 1 1\/2 hours. cool in the pan for 5 minutes before turning out unto a baking rack. serve in very thin slices.","target":"combine baking mix, equal®, cornstarch and lemon peel. mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. spoon mixture into well sprayed 9 or 12 cup bundt® pan or 9 x 5-inch loaf pan. bake in preheated 350 and #730; oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. let cake cool in pan 5 minutes. remove from pan and cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. cook sprouts in small amount of water just till thawed; drain. arrange them in a shallow baking dish. combine butter, vinegar, sugar, tarragon, marjoram and pepper in food processor or blender. process on medium for a few seconds and pour over sprouts in baking dish. combine mushrooms and pimento; sprinkle over top of sprouts. bake covered at 350° for 15 minutes or till sprouts are fork tender.","target":"put olive oil in a medium skillet (over medium-high heat). reduce heat to medium, add smashed garlic and cook until lightly browned. add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a fork. top with freshly grated parmesan and salt and pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat the egg whites until soft peaks form. gradually add the sugar, beating until stiff peaks form. combine the graham crackers, pecans,and baking powder and fold into the egg whites. pour this into a well greased 9 inch pie plate. bake at 350 degrees f in center of oven for 30 minutes. after it cools thoroughly spread with cool whip and chill overnight.","target":"assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"place chicken in an 11x7x2-inch baking dish coated with nonstick spray. whisk oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and pepper sauce. pour over chicken. bake, uncovered at 425 degrees, basting occasionally, 30-40 minutes or until juices run clear. meat thermometer should read 170 degrees. sprinkle with parsley. drizzle with juices to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"combine all ingredients in your crock pot, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. note 1: if cooking on high, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot. note 2: if soup is a little too thick, add more water and allow to cook for an additional 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet heat oil and margarine. add chicken and onion cook and stir until chicken is lightly browned and onions are tender. stir in remaining ingredients. transfer to a greased 1-1\/2 quart casserole dish. bake at 370°f for 1 hour or until rice is tender.","target":"empty canned soup into a measuring cup. add water to equal 2-1\/2 cups for each can of soup (total 5 cups liquid). heat oil in a pan, add rice until it begins to crackle, but not brown. mix together the soup packages, thyme and spices. combine with the cream soup and water mixture. add the rice. transfer the chicken tenders to a 3-1\/2 to 4-quart crockpot. top with the cream soup, and rice mixture. cover and cook on lo heat for 3-4 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut zucchini into slices (1\/4 inch thick) diagonally. dip one side only into melted butter, then parmesan, coating well. place into greased pan, cheese side up. sprinkle with salt and basil. broil 4-6 inches from heat for about 8 minutes until crispy.","target":"preheat oven to 350 degrees. lightly butter one 9 inch pie plate. in a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together. bake at 350 degrees for 45 minutes. do not cover the dish while it is cooking. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut zucchini into slices (1\/4 inch thick) diagonally. dip one side only into melted butter, then parmesan, coating well. place into greased pan, cheese side up. sprinkle with salt and basil. broil 4-6 inches from heat for about 8 minutes until crispy.","target":"grate the zucchini and potatoes and toss in the lemon juice to prevent browning. squeeze the zucchini and potatoes through towels or a sieve. it is imperative that you get almost all the moisture out of the vegetables. add the scallions, cheese, garlic, 1\/2 cup of the parsley, salt and pepper, sugar, matzo meal, and eggs and toss to make sure that the ingredients are well mixed. heat a 1\/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. when serving, sprinkle with a little more salt and the remaining chopped parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients except peanuts in a saucepan and bring to a rolling boil. lower heat and boil for 3 minutes, stirring constantly. remove from heat and add peanuts. beat mixture with a wooden spoon until it starts to thicken. drop by tablespoons onto waxed paper. allow to set and cool completely before serving.","target":"whisk together in a medium saucepan,sugar,cocoa,cornstarch,xã salt. slowly add 1 cup milk and stir til smooth. wisk in rest of milk. set over medium heat and stir until it thickens and comes to a boil[about 5 min]. remove from heat,add the chocolate and vanilla. stir gently til smooth. pour into 6 dessert bowls,cool 20 min and serve warm or chill up to 8 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine milk powder, paprika, poultry seasoning and pepper in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. place in an 8-inch square baking pan coated with cooking spray. bake, uncovered, at 350 degrees for 30 minutes or until juices run clear.","target":"preheat oven to 350°f. add 1\/2 teaspoon of poultry seasoning to milk. combine all other spices with cornflake crumbs and place in a plastic bag. wash chicken and pat dry. dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs. refrigerate for 1 hour. remove from refrigerator and sprinkle lightly with paprika for color. evenly space chicken on greased baking pan. cover with aluminum foil and bake 40 minutes. remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. the drumsticks may require less baking time than the breasts. crumbs will form a crispy \u201Cskin.\u201D. (do not turn chicken during baking)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, combine marmalade, lemon juice and mustard; reserve 2\/3 cup mixture. prepare and heat grill until coals turn gray or follow directions for gas or electric grill. grill chicken until tender, about 10 minutes per side, basting frequently with 1\/3 cup lemon-juice mixture. arrange spinach, oranges and onion on 4 individual serving plates. slice each chicken breast crosswise; place on top of salads. drizzle with remaining 2\/3 cup lemon-juice mixture.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, combine marmalade, lemon juice and mustard; reserve 2\/3 cup mixture. prepare and heat grill until coals turn gray or follow directions for gas or electric grill. grill chicken until tender, about 10 minutes per side, basting frequently with 1\/3 cup lemon-juice mixture. arrange spinach, oranges and onion on 4 individual serving plates. slice each chicken breast crosswise; place on top of salads. drizzle with remaining 2\/3 cup lemon-juice mixture.","target":"place the chicken breast halves in a large resealable plastic bag with lemon juice, olive oil and lemon pepper. shake to coat, and marinate in the refrigerator for at least 1 hour. preheat a grill for high heat. lightly oil the grill grate. place the vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. place chicken onto the grill, and discard marinade. cook for 15 minutes, turning once, or until juices run clear. remove from heat, cool, and chop. in a large bowl, thoroughly mix the onions, mushrooms, chicken and mayonnaise. season with hot sauce, salt, and pepper. cover, and refrigerate until serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add lemonade concentrate, strawberries, and sugar to an electric blender container. cover and blend until smooth. pour ingredients into a punch bowl; add tea and stir to mix. pour in ginger ale and ice cubes if desired; i usually put ice in the individual cups and then ladle the punch into the individual cups. need to serve the punch immediately after adding the ginger ale.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make crust and bake in a pre-heated oven 350. combine flour, margarine, salt, and sugar, vanilla. press into a 9 inch pie pan. prick well all over bottom ans sides. if needed prick again while baking. bake 350 degrees, until lightly golden. remove from oven and cool. place sliced berries into shell laying flat cut side down. fill shell completely and full. make glaze: mix water, white sugar, salt, cornstarch and salt. add food coloring. stir over medium heat for five minutes until thickened. do not overcook as the cornstarch will break down and not gel. cool in a bowl slightly. pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between . refrigerate. serve with whipped cream and a fresh berry for garnish.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: process the strawberries in either a food processor or blender until they are pureed. stir in the sugar until it dissolves. add a little lemon juice at a time until desired taste acquired. may be refrigerated covered for 1 week to 10 days. it may also be frozen in ice cube trays then put into a plastic bag so they can be removed easily as needed.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss berries with sugar and salt in a medium bowl. let them stand for about 30 minutes to dissolve sugar, tossing occasionally. meanwhile, process jam in food processor until smooth; transfer to small saucepan. bring jam to simmer over medium-high heat. cook, stirring frequently until dark and no longer frothy, about 3 minutes. stir in lemon juice; pour over strawberries and stir to combine. let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. to serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse, then cut blemishes and tops off strawberries. cut strawberries into quarters depending on size. place cut strawberries into freezer bag and place into freezer. remove frozen fruit from freezer and place into bowl of food processer. add sugar to bowl of food processer. puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy. serve immediately.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks. transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes. stir in the sugar; cover and cook on low for 2 1\/2 hours, stirring twice during cooking. remove the lid, turn the temperature to high, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency. ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool. store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 3 months.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mash enough berries to equal 3 cups. save the rest whole. combine the sugar and cornstarch in a saucepan. add the water and mashed berries. bring to a boil; cook and stir 2 minutes till thick. cool until barely warm. stir in the whole berries and mound into the pie crust. chill for 2-3 hours.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. prick the frozen pie crust with a fork, and bake for about 10-12 minutes or until pie crust is slightly brown. combine all glaze ingredients in a saucepan, stir until smooth and heat to just a gentle boil. remove pie from oven, and stir in sliced strawberries. pour glaze over the strawberries. refrigerate overnight and serve chilled with cool whip or your favorite ice cream.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. set aside to cool completely. put the strawberries and lime juice into a food processor and puree. press the strawberry puree through a strainer to remove the seeds. when the sugar syrup has cooled completely add it to the strawberry puree. add the corn syrup and stir well. pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. sorbet is particularly soft after churning but firms up after freezing. **cook time does not include cooling sugar\/water mixture or freezing in ice cream maker.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to make pie shell;grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. press thinly into a pie plate (from center to the outside rim) to form the shell. to make binder;blend all ingredients in food processor or blender until well mixed. fruit filling;cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. decorate with approximately 1\/2 pint of quartered strawberries. cover with plastic wrap and refrigerate until well chilled.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bake pastry shell according to direction on package and cool. in large bowl mash enough berries to make 3 cups in a sauce pan combine sugar and cornstarch use less sugar if berries are very ripe. stir in mashed berries and water and mix well. bring mixture to a boil over medium heat stirring constantly. keep cooking and stirring for 2 minute. remove from heat and pour into a large bowl. chill 20 minutes in the refrigerator stirring occasionally until mixture is slightly warm. cut remaining berries to desired size. fold berries into mixture. pour into pie shell. careful it will be piled high above the edge. chill for 2-3 hours before serving.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash berries. slice, combine with sugar in a 4-quart enameled or stainless-steel pot. let stand several hours or over-night, until natural juices form. bring jam to boiling. stir very gently until sugar dissolves. keep at a moderate boil for 10 minute add gratd orangerind andorange juice. return to heat and bring toboiling again. test for a jelly-stage of 220 degrees on a candy thermometer (or when the liquid slides from spoon to form a large drop). this will be about 3 minute after jam returns to boling. remove from heat and skim off foam. pour hot jam into hot, sterilized jars. seal according to manufacturer's instructions.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush 1 cup strawberries in saucepan, add water and boil, then simmer for 3 min strain the juice from the berries and add water if needed to make 1 cup mix sugar, cornstarch, and salt and slowly add to juice boil and stir constantly until clear and thick, cool slightly arrange remaining berries in shell and pour mixture over cool in fridge before serving.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450. stir cornstarch, lemon juice, cinnamon and cloves til blended. add rhubarb, strawberries and granulated sugar. toss to mix. let stand for 15 minutes. stir occasionally. line pan with pie crust. spoon filling into crust. fold crust around edges over filling. bake 10 minutes. reduce heat 350 and bake 35-40 minutes longer until crust is golden brown. cool on wire rack then spoon preserves over filling. preserves will melt and glaze filling. let cool 30 minute put confectioners sugar in a strainer and shake over the pie.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash the berries, sort them, putting the perfect ones in a 1 qt bowl. mash the soft or mushy berries in a mixing bowl, adding sugar, orange juice, zest, cointreau, and pepper. pour over the berries and chill before serving. cook time is the chill time.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. reduce heat to medium and cook for another 15 minutes until thickened. let cool and refrigerate. a million uses: spoon over ice cream, pancakes or waffles and add a dollop of whipped cream. drizzle over cheesecake or angle food cake. how about a trifle with layers of pound cake and whipped cream. make a smoothie. of course -- strawberry shortcake.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut your strawberries into small or medium dices your choice. put dices in a medium mixing bowl. squeeze both strawberry gel into the medium bowl with the strawberries already cut. mix bowl until all strawberries are cover with the strawberry gel. open both pie crust and pour half of the mix in 1st crust and the other half in the 2nd crust. top both pies with cool whip and evenly spread it so that all you can see is the cool whip on top no red should be seen. put both pies in refrigerator for a day before eating.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush enough strawberries to make one cup of crushed berries. in a saucepan stir together sugar and cornstarch. stir in the water, then stir in the crushed berries. on medium heat, stir until mixture thickens. let cool. place washed berries, whole or sliced in half, in a large bowl. pour cooled berry mixture over berries and lightly stir to coat. dish berries into the pre-baked pie shell. for a beautiful appearance, turn cut berries over so their rounded, red sides face up. chill for several hours. serve with whipped cream or ice cream. watch the video here: https:\/\/www.youtube.com\/watch?v=yx5ma2rccby.","target":"melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1\/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1\/4 teaspoon ground white pepper. stir well. cook on med-low til sauce is heated through. gently stir in 10 oz of cooked, drained fettuccine pasta. (add a little more milk if it seems too dry.) remove pot from heat and add the remaining 6 tablespoons grated nonfat parmesan and toss. garnish with scallions and parsley. serve immediately.","target":"blend milk, ricotta, yogurt, onion, garlic, salt, and nutmeg in a blender until smooth. heat oil in a large saute pan over medium heat. whisk in the flour until smooth. whisk in blended mixture until smooth. simmer sauce until it thickens, about 8 minutes. stir in parmigiano-reggiano and zest; season with pepper. toss with hot cooked linguine. 16 servings--90 calories (sauce only)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thread chicken alternating with a square of red and then green pepper on 4 skewers. mix all the remaining ingredients, mix well. place skewered kebabs in a shallow dish and pour the marinade over the kebabs cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. grill kebabs over medium heat about 6\" from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.","target":"soak 3-4 bamboo satay sticks in water for a couple of hours beforehand. chop the meat up into largish pieces. place all the ingredients in a medium flat dish, mixing well and add the meat making sure that the pieces have been covered with the marinade. place in the fridge for a couple of hours. thread the meat onto the satay sticks, making sure that the pieces are pushed together firmly but not jammed on. cook on the barbecue or under the grill until nicely cooked roughly about 8 -10 minutes, this varies according to the size of the meat. serve with salads. chicken thighs have more flavor than checken breasts and its not so dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic. combine oil and eggs. add to the zucchini mix, turning until the zucchini mix is evenly coated. pour into a buttered 10x6 or 9x9 baking dish. bake for 30 minutes or until golden. you can test it by placing a butter knife in the center. if it comes out clean, it is done.","target":"preheat oven to 350 degrees. lightly butter one 9 inch pie plate. in a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together. bake at 350 degrees for 45 minutes. do not cover the dish while it is cooking. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic. combine oil and eggs. add to the zucchini mix, turning until the zucchini mix is evenly coated. pour into a buttered 10x6 or 9x9 baking dish. bake for 30 minutes or until golden. you can test it by placing a butter knife in the center. if it comes out clean, it is done.","target":"whisk together eggs, baking powder, pepper, and garlic powder. add flax meal, zucchini, parmesan cheese, and onion, mixing well. warm a small amount of oil in a nonstick pan over medium heat. spoon small mounds of the mixture in the oil, flattening slightly. cook about 2 minutes per side, until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small skillet toast the cumin, curry powder and turmeric over low heat stirring for about 20 seconds. remove from heat and set aside. in a large bowl whisk together the toasted spices, coconut milk, oil, vinegar, honey, salt and pepper. add chicken, tossing to coat evenly and then refrigerate for at least one hour. start the grill or preheat the broiler (if using broiler grease the broiler pan well). thread the skewers alternating pieces of chicken, bell pepper and pineapple. season skewers with salt and pepper. lightly grease the grill rack with oil and then place the skewers on it and grill for 4-6 minutes per side, or until chicken is cooked.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl whisk together all the marinade ingredients above; set aside. between plastic wrap, pound chicken to 1\/4 inch thickness; cut cross-wise into 1 inch wide strips. add chicken to marinade, toss well; cover bowl and refrigerate at least 2 hours. to assemble skewers: weave chicken onto 24- 4 inch skewers (if using wooden skewers remember to soak them in water first!) put a pineapple chunk on each end of the skewer. (to make ahead: you can cover and refrigerate them for up to 8 hours at this point). to cook: place skewers on greased grill over medium-high heat or under the broiler in the oven and cook, turning once, for approximately 10 minutes or until chicken is no longer pink inside.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, marinade chicken with lime juice and tabasco for 20 minutes. drain. in a non-stick pan, heat oil. sauté chicken on medium heat. if it's the case, remove the juice that accumulates during cooking. salt. reserve. in a big bowl, whip the dressing ingredients. add remaining ingredients to salad. top with dressing. serve cold.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prefer canned sweet corn to make the preparation quick. wash corn kernels before use. if using natural, uncooked corn, boil corn in salted water until soft. drain thoroughly and cool. cut green bell pepper and red bell pepper into pieces to the same size of corn. cut 1 and 1\/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size). chop green chillies. clean, wash and chop cilantro. combine corn, pepper and pineapple. mix it well with lemon juice, pineapple juice, salt, chillies. add fresh ground peppercorn before serving. garnish with a little bit of cilantro.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak bamboo skewers in water for at least 30 minutes. cut chicken into 3\/4-inch cubes and place in a bowl. place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. puree until smooth liquid forms. pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally. preheat grill to medium. add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine the mayo, chutney, lime juice, lime zest, curry powder, and salt. in the same bowl, mix the chicken, pineapple, onions, and cranberries with the dressing. divide mixture evenly among 6 lettuce-lined plates and sprinkle with almonds.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut your chicken in to 2 inch chunks and put to the side. slice your cored fresh pineapple into 2 inch slices and put to the side. wipe off the mushrooms to clean them, (recommend not to wash them in water.). in a large bowl, place all of the ingredients including the marinade, and mix together. cover the bowl with plastic wrap and place in refrigerator for about 45 minutes. run bamboo skewers through water just a little bit to get them wet so they do not burn. place the chicken, pineapple, and mushrooms on the skewers in any order you want. you will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done! serves well next to a good macaroni salad!","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare grill. 2. sprinkle chicken evenly with salt and pepper. place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice. grill pineapple 2 to 3 minutes on each side or until browned. 3. spread mayonnaise on bottom halves of buns, if desired. top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. serve immediately.","target":"melt butter or oil in fry pan. brown chicken breasts and remove to plate. deglaze pan with chicken broth. add vinegar, sugar, cajun spice and pepper. simmer on medium heat for a minute or two. drain pineapple and reserve tidbits. set aside. put cornstarch in pineapple juice and stir. add to fry pan to thicken chicken broth. stirring often. at this point put chicken back in pan,cover and simmer for 10 minutes. turn chicken and add celery. stir. simmer another 5 minutes and add peppers and snow peas. stir. simmer another 5 minutes till vegetables are tender crisp. stir in reserved pineapple. serve over white or brown rice. garnish with sliced green onions and sprinkle with soya sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in saucepan over medium heat. add scallions, carrots and mushrooms. cook 3 minutes, stirring occasionally. stir in next 7 ingredients (through turmeric) and cook 2 minutes. add broth. bring to a boil. stir in shrimp, spinach and cooked noodles. cook 2 minutes or until shrimp turns opaque.","target":"in a 4-quart dutch oven cook pasta with broccoli according to package directions. drain; return to dutch oven. cover and keep warm. meanwhile, drain tomatoes, reserving oil. if necessary, add olive oil to equal 1\/4 cup. in extra-large skillet heat oil over medium-high heat. add shallots; cook and stir 1 to 2 minutes or until tender. add shrimp and crushed red pepper; cook and stir 2 minutes. add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque. toss shrimp mixture with cooked pasta. season with salt and pepper. drizzle additional olive oil. transfer to serving bowls. sprinkle with snipped fresh basil. serves 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. lightly grease a large baking dish. combine vegetables in prepared baking dish, and lightly salt. brush with olive oil until well coated. sprinkle with dry soup mix. bake for 30 to 45 minutes, or until vegetables are tender.","target":"chop all the vegetables, as specified in the ingredient list. preheat oven to 450 degrees f. mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside. put the chopped vegetables in a large bowl, then pour the oil\/vinegar\/herb mixture over the vegetables. stir until all the vegetables are coated evenly. line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray. spread the vegetables evenly on the pan and pour the remaining oil\/vinegar\/herb mixture on top (you can also put additional salt and\/or pepper on now, if you want to). roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. lightly grease a large baking dish. combine vegetables in prepared baking dish, and lightly salt. brush with olive oil until well coated. sprinkle with dry soup mix. bake for 30 to 45 minutes, or until vegetables are tender.","target":"wash all vegetables well. cut potatoes, zucchini, and squash into chunks. set aside. cut peppers in half and remove seeds. then cut into 1\/4 inches slices. place with first group of veggies. cut onion in half, remove peel, and quarter. place with the rest of the veggies. carrots should be quartered lengthwise, and added to the others. place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered. salt and pepper to taste. cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. remove foil and return to oven for 15 minutes to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. lightly grease a large baking dish. combine vegetables in prepared baking dish, and lightly salt. brush with olive oil until well coated. sprinkle with dry soup mix. bake for 30 to 45 minutes, or until vegetables are tender.","target":"sprinkle eggplant with salt, and let stand 30 minutes. pat dry. preheat oven to 400°f toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll baking trays. bake for 30 minutes or until vegetables are tender and golden brown. season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. lightly grease a large baking dish. combine vegetables in prepared baking dish, and lightly salt. brush with olive oil until well coated. sprinkle with dry soup mix. bake for 30 to 45 minutes, or until vegetables are tender.","target":"peel potatoes and cut into 1 inch cubes. boil potatoes and carrots for 15 minutes. wash and chop all other vegetables into 1 inch portions (keep layers of onions together to form 1 inch blocks). layer all vegetables into 8x10 inch glass baking dish. add olive oil, red wine vinegar, rosemary, thyme, and garlic powder sparingly. add salt and pepper to taste and mix vegetables. bake in oven on 425 degrees for 30 minutes; broil veggies for 5 additional minutes or until roasted. *may serve with roast, chicken, or fish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and dice potatoes into cubes, boil until fork tender. mix together potatoes, celery, onion, green chilies, and cilantro. set aside. in a separate bowl, mix cream cheese with jalapeños. fold cream cheese mixture into the potato mixture. add salt, pepper, and garlic powder. chill before serving.","target":"in large bowl, place potatoes, celery, green onion, and parsley. meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. chill for 1 hour. pour chilled cottage cheese mixture over vegetables and mix well. chill at least 30 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. dust chicken with flour. place crushed chips in a plastic bag. whisk eggs and milk together. dunk each piece of chicken into egg mixture, then into bag of potato chips. you can put a few pieces of chicken in the bag at one time. shake chicken in bag to coat then place on ungreased cookie sheet and bake for 10 minutes. turn and cook for another 5 minutes.","target":"preheat oven to 400ºf (200ºc). cut chicken breasts into 1 1\/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. mix well. put melted butter in a bowl or dish for dipping. dip chicken pieces into the melted butter first, then coat with the breadcrumbs mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. serve with the yummy honey mustard dipping sauce and apple ladybug treats for a rounded out meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve yeast in water (if using dry yeast, follow instructions). add most of the flour and the salt. knead vigorously by hand for 5-10 minutes. let rise, covered, to double size (1-2 hours). heat the oven to 450 deg f\/ 230 deg c. knead again, vigorously, for 5 minutes. shape one big, round loaf and put on a greased baking tray. cover and let rise for another 45 minutes. make a few cuts in the loaf with a razorblade. bake in the oven for 10 minutes. reduce heat to 400\/200 deg and bake another one hour. the crust should become quite brown. turn off the oven, take out the bread, and brush the bread with water. put it back in the oven for 15 minutes. let cool uncovered.","target":"spread bread cubes in a single layer on an ungreased baking sheet. bake in a 375 degree f oven for 10 to 15 minutes or until lightly toasted. meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes. stir in stock or broth and undrained tomatoes. bring to boiling; reduce heat. simmer, uncovered, about 5 minutes or until vegetables are just tender. ladle soup into bowls. top each serving with toasted bread cubes and, if desired, parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place turkey thighs in crockpot. add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder. cover and cook on low for 10 to 12 hours. remove turkey from bones; discard bones. shred turkey and return to pot. stir to combine well with sauce. spoon meat and sauce onto a tortilla and roll up. garnish with cheese, sour cream, tomatoes and lettuce. repeat with remaining tortillas.","target":"spread tortillas with reduced-fat cream cheese. top with remaining ingredients; roll up. kitchen tips: substitute: substitute deli fresh shaved ham for the turkey breast. make ahead: wrap roll-ups individually in plastic wrap. refrigerate until ready to serve, up to 24 hours. serving suggestion: pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the water and spices in a small saucepan, bring to the boil then simmer for five minutes (or a bit longer if you want a stronger drink). pop the almond into the bottom of your mug. strain the tea into the mug on top of the almond, and sweeten to taste.","target":"in a medium saucepan combine water, cinnamon, and cloves. bring to boiling; remove from heat. add tea bags and let stand for 5 minutes. remove tea bags. stir in the orange juice and brown sugar. heat through. to serve, pour mixture through a wire strainer into mugs."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut a 1\/2\" thick slice from the side of each pepper, reserving slices; remove seeds. place peppers in boiling water, boil 5 minutes, drain, set aside. coat a large skillet or wok with pam; add sesame oil, and place over med heat until hot. add garlic and gingerroot; stir fry 30 seconds. add carrots and green onions; stir fry 2 minutes more. remove from heat. add chicken and remaining ingredients, stirring well. spoon 3\/4 cup mixture into each reserved pepper. top with reserved pepper slices. arrange peppers, cut side up, in a 10 x 6 x 2\" baking dish. cover and bake 350 degrees for 30 minutes or until thoroughly heated.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using a pastry blender, mix first three ingredients (of crust) together until shortening is the size of peas. quickly mix in other ingredients. work quickly and do not overmix. roll out pie crust and place in a metal sheet cake pan. (glass pans will stick.) crust will extend on all sides. dredge fresh, washed blueberries in sugar, cinnamon and cornstarch and place in pan. (blueberries should come to top of pan.). sprinkle with lemon juice. fold crust over top of cobbler. bake at 350° for 1 1\/2 hours or until filling is bubbling and crust is golden brown. serve warm with vanilla ice cream.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat cream cheese, margarine, vanilla and salt with electric mixer on low speed until smooth. beat in cocoa. beat in powdered sugar, one cup at a time, until smooth. stir in pecans. press firmly into an ungreased square pan (8x8x2). refrigerate until firm, about 3 hours. cut into 1 1\/2 inch squares.","target":"bring the creamed cheese to room temperature (softened). melt butter over low heat (or microwave). add chocolate squares and stir until melted. remove from heat and stir in sugar substitute and vanilla. combine the chocolate mixture with the creamed cheese. beat with electric mixer until smooth and creamy. stir in nuts, if you are using them. spread mixture in a lightly greased 8\" square pan. refrigerate until firm. cut into 64 pieces, 1\" square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. lightly grease a 9x13 inch baking dish. in a large bowl, mix together mashed sweet potatoes, salt, 1\/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream. pour into baking dish. in a medium-sized mixing bowl, combine 1\/4 cup butter, flour, brown sugar, and chopped pecans. mix together with a pastry blender or fingers until course. sprinkle over potatoes. bake for 30 minutes.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grind oats in food processor or small electric chopper until fine. combine together; the ground oats, flour, baking soda, salt and cinnamon in a medium bowl. cream together; butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. gradually add the eggs one at a time until smooth. mix in the dry ingredients into the wet and mix well. add the chocolate chunks by hand. drop by 1\/4 cup measures about 2-inches. apart and bake for 16-18 minutes until cookies are light brown. cool on cookie sheets so cookies will still cook on carry-over baking.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven 350. grease 9 x 13 baking pan. combine sour cream, mexicorn and salsa. arrange tortillas to cover bottom of pan (3 to 4 tortillas). use 1\/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1\/2 of sour cream mixture and then lightly sprinkle with both types of cheese. cover layer with tortillas (3 to 4). use the remaining 1\/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese. top middle layer with tortillas (3- 4) and cover with remaining cheeses. cover with foil and bake at 350 for 25 minutes. remove foil and bake an additional 10 minutes.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix dry ingredients. rub in butter til crumbly. mix in beaten eggs. add enough cold water to make a soft dough. turn onto floured board and pat to 1 inch thickness. cut in rounds or squares. fold in half and brush with milk. place on greased baking sheet. dust each with sugar. bake 400f 15 minutes. serve hot with butter and jam.","target":"place half of fruit in bottom of footed, glass dessert dish or small bowl. top with half the yogurt. arrange remaining fruit over yogurt. top with remaining yogurt. sprinkle cereal on top. set strawberry in center, as with a sundae. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the flour, salt, baking powder and sugar in bowl. rub in butter with your fingers. mix in milk with fork until dough forms. turn dough out onto a floured surface; sprinkle with a little flour and lightly knead. flatten it into round circle 1\/2-inch thick. cut into 8 triangles. put on cookie sheet 2 to 3-inches apart. bake at 450°f for 10 minutes. *option* you can add 1\/2 cup raisins if desired!","target":"place half of fruit in bottom of footed, glass dessert dish or small bowl. top with half the yogurt. arrange remaining fruit over yogurt. top with remaining yogurt. sprinkle cereal on top. set strawberry in center, as with a sundae. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. combine potato cubes with cumin and black pepper. drizzle olive oil over potatoes, and mix well. place on a baking pan and bake for 30 minutes, until browned and crispy. when potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms. remove from heat, add tomato, and set aside. prepare the eggs any way you like (i like them over-medium). when potatoes are done, mix well with veggies. sprinkle with cheese. place eggs on top and enjoy!","target":"place half of fruit in bottom of footed, glass dessert dish or small bowl. top with half the yogurt. arrange remaining fruit over yogurt. top with remaining yogurt. sprinkle cereal on top. set strawberry in center, as with a sundae. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven for 350*f cut together first five ingredients. slowly add milk and mix it inches. form dough into a ball like lump. put dough onto a floured surface. pat it down and divide it into two separate lumps about 1\/2 inch thick. cut each lump into fourths and make wedge-like shapes. put on lightly greased baking sheet and cook for 10-12 minutes.","target":"place half of fruit in bottom of footed, glass dessert dish or small bowl. top with half the yogurt. arrange remaining fruit over yogurt. top with remaining yogurt. sprinkle cereal on top. set strawberry in center, as with a sundae. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut 6 tortillas into 1\/2 inch wide strips, set aside; cut 6 into 1\/4 inch strips and fry in hot oil until crisp, set aside for garnish. saute onion and garlic in 2 t. hot oil in a dutch oven. add remaining ingredients except 1\/2 inch tortilla strips, cheese and paprika; bring to a boil. cover, reduce heat and simmer 1 hour. add tortilla strips, velveeta simmer uncovered, 10 minutes. sprinkle with paprika, and serve with garnishes on top.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 (f). arrange apples in greased 8x8x2 inch square pan. mix topping ingredients until well blended; sprinkle evenly over apples. bake until top is golden brown, and apples are tender, about 30 minutes. let the crisp cool for 10 minutes. serve warm.","target":"mix the butter, splenda, whole wheat flour, pecans, rolled oats, cinnamon and nutmeg together in a large bowl. set aside. peel, core and slice about 6-8 apples. we like to use gala apples as they don\u2019t get mushy when baked. as you are slicing them, add them to a bowl with some water to cover them and 1 tablespoon of lemon juice. this will prevent them from turning brown on you while you finish slicing all the apples. drain the apples. place them in a baking dish with high sides that you have sprayed with cooking spray. cover the apples with the topping. bake at 350f for about 30 minutes or until the apples are soft and the topping looks crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the mint leaves in a tall collins glass with the powdered sugar and water. \"mash\"the leaves with a wooden spoon to extract the flavor. add the crushed ice and bourbon and swirl around to blend the flavors. do not shake! chill in the freezer about 30 minutes or until frost forms around the glass.","target":"in a shaker, for the wealthy, or a jar, for us poor country boys, break the mint sprig and separate leaves in bottom. add water and equal. crush mint and stir as vigorously as you please. add southern comfort and ice (not the crushed). shake until you think it is done. (or ice decides to be melted). in your favorite glass add 1 mint leaf (optional), and remaining ice. strain jarred mixture over your ice\/mint and let cool to acceptable temperature. lather, rinse, repeat as necessary."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken breasts in half crosswise. in crockpot, put potatoes, carrots and onions. top with the chicken. in small bowl, mix gravy mix with the next 5 ingredients until smooth. pour over chicken. cover and cook on low for 8 hours. remove chicken and vegetables. whisk sour cream into drippings. serve over chicken.","target":"rinse chicken and pat dry. place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly. mix gravy mixes, water, thyme, poultry seasoning and season-all in small bowl and pour over chicken and vegetables. cover and cook for 8 hours on low or 4 hours on high until chicken is cooked through and vegetables are tender. place chicken and vegetables on platter or in large bowl. whisk sour cream into drippings in slow cooker; pour over chicken and vegetables. important: for best results, do not remove cover during cooking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a pan. add the shrimp and saute until cooked, about 2-3 minutes per side and set aside. add the garlic and ginger and saute until fragrant, about a minute. add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency. remove from heat and mix in the shrimp and cilantro.","target":"combine the beef, 1 tbsp. of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside. combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved. add the chicken broth, orange juice, sugar and red pepper flakes and set aside. heat the oil in a large nonstick skillet over medium high heat. add the beef and cook, stirring, 1 minute. add the ginger and green beans and cook, stirring, 2 to 3 minutes, or until the beans are crisp-tender. stir the reserved sauce and pour it into the skillet. bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. combine water and oats and mix well. cool to room temperature. cream butter, brown sugar, sugar and vanilla. beat in eggs and oatmeal mixture. sift together dry ingredients and add gradually to creamed mixture, beating one minute. pour batter into a greased and floured 9x13-inch pan. crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges. bake for 40 to 45 minutes or until center tests done. cool completely and frost.","target":"in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1\/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a fry pan brown the beef with the garlic, approximately. 10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions and mushrooms cook until they are beginning to brown, approx 10 minutes. add the fresh tomato and the zucchini, stir and add the tomato sauce and kernel corn. sprinkle in the spices and jalapeño. add pan contents to the meat and mix well. meanwhile heat oven to 350°f. cook the raman noodles drain and add to the casserole. turn the entire contents into an oven proof dish. sprinkle with the can of fried onion and parmesan cheese. heat through and until the cheese ad onions are browned. serve.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel pears, leaving stem intact. using a small melon baller, remove stems and seeds from bottoms of pears. in a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice. bring to a boil. add pears, cook over medium heat, maintaining a boil for 5 minutes. remove from heat, allow pears to cool slowly. baste pears occasionally with poaching liquid. when completely cooled, chill pears. serve on individual dessert plates; spoon liquid over pears.","target":"place the pears in a large saucepan and pour apple juice in to cover the pears. add vanilla bean and bring the pears to a simmer over medium heat. simmer until tender, being careful not to burn. allow pears to cool, then serve in the center of a dessert plate. spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*. mix flour, soda, cinnamon, salt, and nutmeg together in a large bowl. add remaining ingredients and mix together well. drop by spoonful on an ungreased cookie sheet and bake for 12 minutes. cool for 2 minutes and enjoy! (these are also very fab with dried cherries and chocolate chips! yum!).","target":"preheat oven to 350 degrees. in a large bowl, cream butter with brown sugar and spices. beat in egg, applesauce and vanilla extract. mix flour, oats and remaining dry ingredients including cranberries, in a separate bowl. add dry ingredients to butter mixture. stir until well blended. scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. flatten each cookie with the back of the tablespoon. repeat until sheet is full, being careful not to crowd. bake for about 10 minutes, or until lightly golden. cool on a wire rack for at least 5 minutes. store in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*. mix flour, soda, cinnamon, salt, and nutmeg together in a large bowl. add remaining ingredients and mix together well. drop by spoonful on an ungreased cookie sheet and bake for 12 minutes. cool for 2 minutes and enjoy! (these are also very fab with dried cherries and chocolate chips! yum!).","target":"preheat oven to 375°f beat butter in medium bowl. beat in egg and orange juice. mix combined flour; oats, equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. stir in dried cranberries and chopped walnuts. drop by teaspoons onto ungreased baking sheet. bake in preheated oven; 8 to 10 minutes or until the bottoms are lightly browned. remove from baking sheet and cool completely on wire rack. keep stored at room temperature in an airtight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat together eggs, sugar, margarine and salt. add yeast which has been dissolved in the warm water. add 4 cups of flour(bread). beat till mixed well. stir in remaining flour. this will be a soft dough. cover tightly, store in refrigerator overnight.or until needed. punch dough down daily. will keep for a week to ten days. to have for your meal -- take out what you need in the morning -- form into small buns in greased cupcake tins -- or other pans -- let rise, then pop in the oven and bake at 350* for 10-12 minutes or done -- brush tops of baked rolls with a little melted butter is desired. not sure on the quantity -- so i am guessing about 6 dozen -- .","target":"in 2 or 3 quart container with a cover, stir together the bran cereal and boiling water. let stand for 10 minutes. in another bowl, combine the oil, sugar, honey, apple, and carrots. beat the eggs into the mixture. mix in the buttermilk. combine the bran mixture and the oil mixture. in another bowl, combine the flour, baking soda, salt, and oatmeal. slowly mix the dry ingredients into the bran mixture. cover and refrigerate several hours or overnight before baking. these muffins can baked as needed at 400 degrees for 20-25 minutes. the batter will keep in your refrigerator tightly covered for up to 4 weeks. the batter may get a film over top of it, but i just stir them up and bake them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in bowl, mix the first 5 ingredients. place onions in small bowl and chill until ready to use. grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes. brush with ginger sauce throughout grilling. place salmon on platter and sprinkle with onions.","target":"peel ginger and slice thinly. season salmon with pepper. mix everything but the salmon in a pan and bring to a boil. once the water boils, place salmon into pan and reduce to a simmer. cook thoroughly. the fish browns and falls apart in the sauce when it is ready. this is wonderful served over a salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix tomatoes, garlic, 2 1\/2 tablespoons chives, and marsala in bowl to blend; season to taste with salt and pepper. transfer to 8 inch gratin dish. toss breadcrumbs, cheese, and olive oil in large bowl to blend. season topping to taste with salt and pepper. sprinkle topping over tomatoes. bake until juices bubble and topping is golden brown, about 40 minutes. let stand 10 minutes. sprinkle with remaining 1\/2 tablespoon chives and serve.","target":"preheat oven to 375°f. set provolone and parmesan cheeses aside and reserve for later. in an 8x8 inch square baking dish, make alternate layers of red and green tomatoes with onion, garlic slices, basil, and toasted rectangles of bread, and placing shredded mozzarella on the first layer. drizzle each layer with olive oil and balsamic vinegar, and season to taste with salt and pepper. cover dish with foil and bake for 30 minutes. uncover dish and place provolone and parmesan cheeses on top. return to oven and bake for 25-30 minutes more or until cheese is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic, and brown sugar together in a small bowl. reserve 1\/4 cup of the marinade. rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it. cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice. prepare the grill or preheat the broiler to high heat. remove the fish from the marinade and place on foil on the grill or a broiler pan. broil or grill until done, being careful not to overcook. pour reserved marinade over fish and serve at once.","target":"place salmon fillet, skin side down, in a microwave-safe dish. combine orange juice, garlic, ginger and soy sauce; pour over fish. microwave, covered, on high power for 7 minutes (if microwave does not rotate, turn dish after 5 minutes). test for doneness; cook longer if needed. serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large plastic bag, combine the soy sauce and mirin. add the salmon, coating it well with the marinade, and seal the bag. let the salmon marinate, chopped, for at least 1 hour and up to 6 hours. remove the salmon from the bag and discard the marinade. spread the sesame seeds on a plate and season the salmon with salt and pepper, then coat both sides of each steak with the seeds, patting them on to make sure they stick. preheat the grill, or broiler with the rack in the top position. brush the grill with oil and grill the salmon ( or broil it on a rack in a baking pan) for 6 minutes on each side or until just cooked through.","target":"place salmon fillet, skin side down, in a microwave-safe dish. combine orange juice, garlic, ginger and soy sauce; pour over fish. microwave, covered, on high power for 7 minutes (if microwave does not rotate, turn dish after 5 minutes). test for doneness; cook longer if needed. serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients in a small saucepan; bring to a boil, and cook over medium-high heat 5 minutes or until slightly thickened, stirring occasionally. strain and discard gingerroot. let cool. brush both sides of fillets with soy sauce mixture. place fillets on a rack coated with cooking spray; place rack on a broiler pan. broil 4 to 5 inches from heat 3 minutes. turn fillets over, and baste with soy sauce mixture. broil an additional 2 minutes or until fish flakes easily when tested with a fork. baste with soy sauce mixture.","target":"place salmon fillet, skin side down, in a microwave-safe dish. combine orange juice, garlic, ginger and soy sauce; pour over fish. microwave, covered, on high power for 7 minutes (if microwave does not rotate, turn dish after 5 minutes). test for doneness; cook longer if needed. serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat a large non-stick skillet over medium-high heat for about 2 minutes, then add the salmon. brown quickly on both sides, not more than 2 minutes per side. transfer the fish to a plate and turn the heat to medium. add 2 tablespoons water, followed by the wine, mirin, sugar, and soy sauce. stir to blend and, when he mixture is producing lively bubbles and beginning to thicken, return the salmon to the pan. cook, turning the salmon in the sauce, until it becomes more of a glaze than a liquid, not more than a couple of minutes. by that time the salmon will be cooked adequately (it should still be slightly undercooked in its center.","target":"place salmon fillet, skin side down, in a microwave-safe dish. combine orange juice, garlic, ginger and soy sauce; pour over fish. microwave, covered, on high power for 7 minutes (if microwave does not rotate, turn dish after 5 minutes). test for doneness; cook longer if needed. serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. in a large sealable plastic bag, combine first five ingredients. then add salmon. seal the bag, gently squeeze and toss until marinade is evenly distributed over salmon filets. marinate at room temperature for 30 minutes or 1 hour refrigerated. in a baking pan, empty contents of plastic bag and arrange salmon filets in one layer. roast for 10-12 minutes or until salmon is tender and flakes easily when forked.","target":"place salmon fillet, skin side down, in a microwave-safe dish. combine orange juice, garlic, ginger and soy sauce; pour over fish. microwave, covered, on high power for 7 minutes (if microwave does not rotate, turn dish after 5 minutes). test for doneness; cook longer if needed. serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine tomato juice and gelatin in small saucepan, let stand for 5 minutes. heat and stir on low until gelatin is dissolved. set aside. process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth. add gelatin mixture through chute. mix well. pour into lightly greased plastic lined 2 1\/2 cup mold or deep bowl. cover with plastic wrap. chill for several hours until firm. to serve, turn out and remove wrap.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs and sugar until pale, about 5 minutes. beat butter into sugar mixture in a thin stream. add lemon juice. pour into top of double-boiler. cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. add lemon zest (but not if you want a smooth custard). transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours. beat cream until soft peaks form. fold into chilled custard. serve in stemmed glasses, garnished with mint.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle gelatine over water in a small saucepan. soak 2 minutes. add salt, sugar, mustard and vinegar. stir constanly over low heat until gelatine in dissolved. remove from heat and chill till the consistency of egg white, don't over chill! add to salmon, capers and celery, mix well. fold in the whipped cream. turn into wetted mould, or individual moulds, and chill till set. unmould and serve with salad greens and sour cream dressing. mix all dressing ingredients together and chill.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add the gelatin and water to a small saucepan; stir to combine. set on medium heat until gelatin is dissolved, stirring continuously. remove from heat and set aside. add salmon and the next 5 ingredients to a mixing bowl; stir to combine. add in olives, eggs, relish, and dissolved gelatin; stir to combine. fold in whipped cream. transfer mixture to a well-greased 5 1\/2 to 6 cup mold. refrigerate overnight. unmold on a lettuce-lined plate. garnish as desired.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the potato in salted water; gently fry the salmon fillets in a pan. take skin and bones off the salmon fillets; crumble them roughly. peel the potato, crumble it roughly. in an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper. mix the whole for at least 2 minutes. taste the mixture and adjust seasoning. pour in a mould and leave in the fridge for at least 3 hours. ideally make it half a day before serving. serve on a bed of lettuce, making \"balls\" of mousse with a spoon. sprinkle a few capers on it (left spoonful). trick : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- .","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soften the gelatin in cold water in a large mixing bowl. stir in the boiling water and whisk the mixture slowly until gelatin dissolves. cool to room temperature. whisk in the mayo, lemon juice, grated onion, tabasco, paprika, salt and dill. stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly. remove the skin and cartilage from the salmon and flake. fold in the finely flaked salmon. in a separate bowl, whip the cream until it is thickened to peaks and fluffy. fold gently into the salmon mixture.transfer the mixture to a 6- to 8- cup bowl or decorative mold. cover and chill for at least 4 hours. serve with cracked pepper water crackers, or plain water crackers.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grate rind and juice lemons. beat egg yolks with sugar until mixture is light colored and forms a ribbon when dropped from a spoon. soften gelatin in 1\/4 cup cold water. place in double boiler. in a large bowl, combine corn starch with 1\/3 of the lemon juice, rinds and gelatin mixture. stir well. add to beaten egg mixture. turn mixture into a double boiler and cook over hot water until mixture thickens, stirring constantly. add half of the grand marnier and cook one minute longer. do not allow to boil. chill mixture until it begins to set. whip cream with remaining grand marnier and sugar. beat whites until stiff, but not dry. fold cream and egg whites into lemon mixture and spoon into a souffle dish. garnish with almonds. refrigerate.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove any skin and bones from salmon. put gelatin in blender. add boiling water, lemon juice and onion. blend about 30 - 40 seconds. add yougurt, paprika, dill weed and salmon. blend 30 seconds and pour into mold. chill about 3 hours before serving.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place egg yolks, honey, lemon rind and lemon juice in the top of a double boiler over simmering water. whisk constantly for about 10 minutes until the mixture thickens. remove from heat and chill in the refrigerator for about 30 minutes. meanwhile, beat cream until stiff. in a separate clean bowl, beat egg whites with sea salt until stiff. fold lemon mixture into cream. fold egg whites into cream and lemon mixture. spoon into individual parfait glasses and chill well before serving. note: you can make lime mousse too using the rind and juice or 3 limes instead of lemons.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using a fork lightly flake the salmon. in a medium bowl combine salmon, reserved liquid, yogurt, sour cream and mayonnaise. dissolve gelatine in the hot water and add to salmon mixture, stir through the dill and the spring onion. pour mixture into an oiled 3 cup mould and refrigerate until set. serve with crackers.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs. turn off, then add mayonnaise, dill, salt, pepper and salmon. mix again on high speed. remove cover, and slowly add cream. mix again. oil a mold. pour mixture into mold, and chill for at least 2 hours. serve with crackers.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve jello in hot water and then add the lemon juice and 7-up. refrigerate mixture till firm. beat at high speed with hand mixer for 5 minutes. fold in the whipped topping. place in jello mld and refrigerate till ready to serve. note: you may use other flavors of jello but make the soda and juice that you add go along with the jello.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle gelatin on cold water and let it stand for 5 minutes. heat water until gelatin melts. puree salmon with mayonnaise and yoghurt. pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper. combine thoroughly and refrigerate until mousse is partially set. (it should form a heap when dropped off a spoon.). pour into two lightly oiled moulds and chill for at least 3 hours. unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam fish in 1\/3 cup water for 10 minutes, remove salmon from pan and mince it. reserve fish water. dilute gelatine in 2-3 tbsp cold water and pour into hot fish water. add lemon juice to the above. in a bowl, mix remaining ingredients. add minced fish and gelatine mix. taste. add salt, tabasco and\/or lime juice if necessary. pour into a covered jello tupperware container and refrigerate.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: oil a 10 1\/2 cup molds or a 4-cup crock or serving bowl;set aside. soften gelatin in cold water in a small saucepan; place over low heat and stir until completely dissolved. let cool to room temperature. combine salmon with 1\/2 cup cream in processor and mix until smooth;press through fine sieve into medium bowl. whip remaining cream, gradually adding dissolved gelatin, just until slightly soft peaks form. stir in remaining ingredients except garnish. stir about 1\/2 cup into pureed salmon; fold in remainder. spoon into molds or crock; chill until set, at least 2 hours. to serve, unmold onto plates, or serve directly from crock. garnish with additional chives, and salmon if desired.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle gelatin over 2 tablespoons cold water in a small bowl. let stand 5 minutes. add 1\/4 cup boiling water, stirring with a whisk until gelatin dissolves. cool 15 minutes. stir in onion and next 5 ingredients (through black pepper), stirring with a whisk. chill 20 minutes, or until mixture thickens. place cottage cheese in a blender; process until smooth. add gelatin mixture and mayonnaise; process until well combined. spoon cheese mixture into a large bowl. fold in salmon and chopped dill. coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap. spoon salmon mixture into prepared pan. cover with plastic wrap. chill overnight or until set. invert pan onto a platter; remove plastic wrap.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: process the salmon and shallot in a food processor, scraping down the sides of the bowl as necessary, until the mixture is chipped fine, about 10 seconds. add the cream cheese and lemon juice and process until the mixtures forms a ball, scraping down the sides as necessary. add the sour cream and pulse just to incorporate, about 5 seconds. transfer the mousse to a serving bowl and season with salt and pepper to taste.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together eggs, sugar and lemon juice in a medium saucepan. cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes. raise heat, continue to cook, continue stirring, about 5 more minutes. strain through a sieve. cover and refrigerate, 45 minutes. whisk heavy cream until soft peaks form. fold cream into lemon mixture. cover and refrigerate (30 minutes, up to 2 days).","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients (except herbs for coating) in food processor and mix well. remove and place on parchment paper; roll into a log and refrigerate for 30 minutes. when you are ready to serve, remove mousse from parchment paper and roll in chopped herbs. serve with your favorite crackers or crusty bread.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blitz the salmon in a food processor until smooth. mix in the remaining ingredients. chill and serve. for a special look, line a ramekin with smoked salmon, spoon the mousse inside and turn out onto the plate to make a little parcel. serve with lemon wedges and fresh black pepper, with a little dill to garnish.","target":"put salmon in large bowl. remove skin. mash fish, with bones. in a blender (or with a mixer), combine yogurt, cottage cheese. pour into salmon. stir in chopped dill. pour salmon liquid into small pan. over low heat, stir in gelatin until dissolved, about 2 minutes. add to salmon; mix thoroughly. line bottom of 3 or 4 c. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). pour in salmon mixture. chill 2 to 3 hours. unmold, serve with crackers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"combine chicken, cornstarch, sherry, salt and ginger. toss to coat and set aside. put carrots into saucepan and add water to just cover. boil for one minute and then add pepper and onion and boil for one more minute. drain and rinse veggies. add pineapple to mix and set aside. in saucepan, combine splenda, ketchup, mustard, soy and vinegar. bring to low simmer. add corn starch and water and cook until thickened. stir in veggies. heat a pan or wok. add oil. when hot add chicken and cook until done. combine sauce mix and chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts. cook at 350 degrees for 20-30 minutes or until juices run clear. i usually make some rice to eat with this quick meal along with some steamed broccoli or carrots. enjoy.","target":"spray inside of slow cooker with cooking spray. place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan. cook over medium heat, stirring frequently until sugar dissolves. pour mixture over chicken. cover and cook on high heat for 1 hour. add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours. combine cornstarch and water in a small bowl and mix until smooth. add mixture to slow cooker and stir to mix. cover and cook on low for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. line two baking sheets with parchment paper. in a large bowl, whisk brown sugar, butter, flaxseed, water, and vanilla until smooth. mix in oats and almonds. drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1\/2-inch disks. bake until golden, 14 to 16 minutes. cool completely on baking sheets. (handle with care; cookies are fragile.).","target":"preheat oven to 350 degrees. place almonds on cookie sheet; toast 8 to 10 minutes or until golden brown, set aside. do not turn oven off. combine honey, egg whites, cinnamon and salt in a large bowl; mix well. add oats and toasted almonds; mix well. drop by rounded teaspoonfuls onto ungreased nonstick cookie sheet. bake 12 minutes or until lightly browned. remove to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a 9 x 13 inch pan. mix together flour, sugar, baking powder and salt. stir in milk and egg. pour evenly over melted butter. combine peaches, sugar and spices and spread over batter-do not stir! bake 35-45 minutes at 350°f until batter comes to the top and is golden brown. serve warm with ice cream.","target":"heat oven to 350 degrees,. combine flour, sugar, milk and butter in a bowl. beat until smooth. pour combination into a baking dish. add peaches and a sprinkle of the peach juice. add a apricots evenly through out the dish, sprinkling a bit of the apricot juice. bake for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a 9 x 13 inch pan. mix together flour, sugar, baking powder and salt. stir in milk and egg. pour evenly over melted butter. combine peaches, sugar and spices and spread over batter-do not stir! bake 35-45 minutes at 350°f until batter comes to the top and is golden brown. serve warm with ice cream.","target":"preheat oven to 400. in a large mixing bowl, combine biscuit mix, brown sugar, nutmeg, and cinnamon. using an electric mixer on low, mix in softened margarine until mixture is crumbly. add milk and blend thoroughly. spread batter evenly on bottom of an 8\"-inch square pan coated with cooking spray. place peach slices on top of batter. pour reserved juice evenly over peaches. bake for 30 minutes. slice into 9 equal squares. refrigerate leftovers, then reheat before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl. add chicken, sliced thinly and marinate 5 minutes while you chop the veggies. heat peanut oil in large fry pan or even better, a wok. add garlic, stir fry until golden, then add onion, and fry another minute. add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes. add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops. add basil and cook about 1 more minute, until basil wilts. serve over steamed white rice. i sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever i have on hand.","target":"dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"boil sweet potatoes until soft. mash potatoes in a large-mixing bowl. combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. mix well. spray 9-inch pie pan with non-fat cooking spray. pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"peel and cube and boil the sweet potatoes for faster cooking. bake the pie shells for 6 minutes. place the cut margarine in the mixing bowl. add the sweet potatoes and splenda and spices and blend well. add eggs one at the time and beat well after addition. add the milk last. note: this will be a very thin mixture. pour into the baked pie shells while still in the oven. bake at 350f for 40 to 45 minutes. i start to check for doness at about 30 minutes because my oven cooks very fast and they are done at about 33 minutes. do not over cook or they will be very dry."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"boil sweet potato whole in skin for 40 to 50 minutes, or until done. run cold water over the sweet potato, and remove the skin. break apart sweet potato in a bowl. add margarine, and mix well with mixer. stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. beat on medium speed until mixture is smooth. pour filling into an unbaked pie crust. bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until knife inserted in center comes out clean. pie will puff up like a souffle, and then will sink down as it cools."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). cool and peel. in a large bowl, mash. add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. in a separate bowl, beat egg whites to stiff peaks. fold into potato mixture. coat a 6-cup casserole with non-stick spray. add mixture, sprinkle with almonds. bake at 350 degrees until puffy and set, about 40 minutes.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain and flake salmon. combine lemon juice and mustard. blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. mix in egg whites until well blended. form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. serve each burger on a bun with lettuce, tomato slices.","target":"mash salmon and potato; mix in soy sauce, ginger and garlic. form into 4 patties. sprinkle with cracked black pepper on one side. spray with olive or canola oil and grill on each side about 4 minutes. serve on whole-wheat buns with asian sauce and raw shredded cabbage. asian sauce: mix all together."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions.","target":"note: this is the seasoning and rub site: http:\/\/www.mysecretpantry.com\/searchprods.asp. preheat oven to 350°f. in a deep skillet, brown sausage, onions, bell pepper and mushroom stems. add salt, garlic powder and cayenne pepper. add water and bring to a boil adding rice and parsley. cover and remove from heat, letting stand for 15 minutes. blend mayonnaise and cheese together, then combine half of this mixture with the cooked sausage-rice mixture. stuff mushrooms caps, then spoon remaining mayo-cheese mixture on top of mushrooms. place stuffed mushrooms in 9x12 baking dish and bake for 35 minutes, until mushrooms are golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove stems carefully from mushroom. chop onion and mushroom stems into small pieces. saute in butter-use only 2 tbsp. combine cream cheese with onion and mushroom pieces. add a dash of garlic salt, add drained crabmeat. fill mushroom caps. melt remaining butter. if there is any extra mushroom and onion pieces left, set aside. using microwave casserole dish, cover bottom with butter, mushroom and onion mix. place filled mushroom caps in this. cover and microwave on high for approximately 4 minutes. sprinkle with crushed french fried onions.","target":"combine crab in a medium bowl with onions, oregano, thyme and pepper. add mayonnaise and 1\/4 cup of cheese and mix well. preheat oven to 350 degrees. clean, dry and stem mushrooms; discard stems. scoop out and discard gills. fill mushrooms with the crabmeat mixture. brush olive oil on mushroom caps; place stuffed caps on a cookie sheet lined with aluminum foil. sprinkle with 3 tbsp cheese and paprika; bake for 15 minutes and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"preheat oven to 375 degrees. spray an 8-by-8-inch baking dish with cooking spray. in a large skillet sprayed with cooking spray, brown meat. stir in salsa, tomato sauce and brown sugar twin. add green beans and half of the cheddar cheese. mix well to combine. pour mixture into prepared baking dish. in a medium saucepan, bring water to a boil. remove from heat. stir in potato flakes and dry milk powder. add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese. mix gently with a fork. spread potato mixture evenly over meat mixture. bake for 20-25 minutes. place baking dish on a wire rack and let set for 5 minutes. divide into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes. add the mushrooms and celery and cook until tender. mix with the hamburger. add the salt and pepper. mix the mushroom soup, milk and soya sauce. mix the rice with the green onions, carrots and 1\/4 to 1\/3 of the mushroom soup mixture. in a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture. top with the remaining rice mixture. dot with 2 tbsp of butter, sprinkle with salt and pepper if desired. bake at 350 f for 20 minutes. cover with sour cream and sprinkle with paprika. return to oven for 10 minutes. serve hot.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl sift the flour, salt, baking powder and baking soda. mix in cottage cheese until it looks like coarse crumbs. mix together plain yogurt and skim milk. pour into flour and cottage cheese mixture and mix well. (add a little milk if it is too dry.). pat out on floured board 1\/2 inch and cut into biscuits. spray a baking sheet with nonstick cooking spray and bake in a 400 degree oven for 18 to 20 minutes.","target":"sift dry ingredients into a bowl. cut in shortening until mixture resembles coarse crumbs. add milk and stir until dough follows fork around bowl. knead slightly. pat out on lightly floured board and cut. bake on an ungreased cookie sheet at 450ºf for 10 to 20 minutes, or until brown. to reheat leftover biscuits, wrap in foil and heat in a 300ºf oven for 10 minutes. open foil half through heating if you want them crisp."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place raspberries in a bowl and mash slightly. sprinkle with 1\/4 cup sugar and let stand 30 minutes, stirring occasionally. combine orange juice and remaining ingredients in a small saucepan; cook over medium heat, stirring until sugar dissolves. remove from heat and let cool. place raspberry mixture in container of an electric blender; add orange juice mixture. top with cover and process until smooth. pour into an 8-inch square pan and freeze until almost firm. spoon mixture into a large mixing bowl and beat at medium speed of an electric mixer until smooth. return mixture to pan and freeze until firm. let stand at room temperature 10 minutes before serving.","target":"place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds. add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature. this can be served with fresh fruit slices,or chunks of pound cake."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.","target":"cook broccoli in boiling salted water until tender; drain. arrange cooked broccoli in a greased 9-by-13-inch baking dish. place cooked chicken over the broccoli. in bowl, combine cream of chicken soup, mushroom soup, curry powder, garlic salt, pepper, mayonnaise, lemon juice and cheddar cheese. spread evenly over chicken. sprinkle parmesan cheese over the top. cover lightly with foil and bake at 350ºf for 30 minutes; uncover and bake 15-20 minutes more, or until lightly browned and bubbly. serve hot, over cooked rice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: disjoint chicken, cut into serving portions, put into a bowl and sprinkle with 2-3 tablespoons lemon juice. sprinkle lightly with salt and pepper, put aside for 5 minutes. pat the pieces dry with paper toweling and gently fry in oil until browned all over, moving the pieces in the pan frequently. transfer to an ovenproof dish. add onion and garlic to pan and fry gently until softened, remove and add to the chicken pieces. top with the tomatoes, raisins, lemon rind, salt and pepper. put lid on dish, or cover with foil and bake in a moderate oven for about 40 minutes. cover with the pineapple, sprinkle the rum over and cook, uncovered until chicken pieces are tender.","target":"cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: disjoint chicken, cut into serving portions, put into a bowl and sprinkle with 2-3 tablespoons lemon juice. sprinkle lightly with salt and pepper, put aside for 5 minutes. pat the pieces dry with paper toweling and gently fry in oil until browned all over, moving the pieces in the pan frequently. transfer to an ovenproof dish. add onion and garlic to pan and fry gently until softened, remove and add to the chicken pieces. top with the tomatoes, raisins, lemon rind, salt and pepper. put lid on dish, or cover with foil and bake in a moderate oven for about 40 minutes. cover with the pineapple, sprinkle the rum over and cook, uncovered until chicken pieces are tender.","target":"in a large skillet saute the chicken in olive oil until no longer pink. remove chicken to a seperate bowl. add wine to skillet and saute onion, garlic and seasonings until onion is translucent. return chicken to skillet and add diced tomatoes, black beans, salsa and splenda. cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. i uncovered the last 5 min or so to reduce the sauce). turn off heat, top with creamed cheese, cover until cheese melts. stir cheese into sauce before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix dry ingredients in a mixing bowl. mix wet ingredients in another bowl. combine wet and dry ingredients. pour in loaf pan sprayed with pam and sprinkle with 2 tablespoons sugar. bake at 350 for about an hour, until golden brown. cool completely before slicing.","target":"preheat the oven to 350°f prepare a 9x5-inch loaf pan with nonstick pan spray. sift the flour, baking powder, sugar and salt into a large bowl. mix the milk, margarine, eggs and orange zest in a medium bowl. add to the dry ingredients. mix until just blended, stir in the raisins. pour into the prepared pan and bake for 1 hour and 15 minutes. cool on a wire rack at room temperature at least 1 hour and 30 minutes before slicing into 18 slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in deep fryer or deep skillet to 325*. meanwhile, mix flour, salt, ginger, and pepper. beat egg whites, just until foamy. coat shrimp with flour; dip into egg whites. pat coconut onto shrimp. fry, turning once, for about 2-3 minutes, until golden brown.","target":"in a medium bowl, combine egg, 1\/2 cup flour, beef and baking powder. place 1\/4 cup flour and coconut in two separate bowls. hold shrimp by tail and dredge in flour, shaking off excess flour. dip in egg\/beer batter; allow excess to drip off. roll shrimp in coconut and place on a baking sheet lined with parchament paper. refrigerate 30 minutes. meanwhile, heat oil to 350°f in a deep-fryer. fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. using tongs, remove shrimp to paper towels to drain. serve warm with your favorite dipping sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. cream margarine with sugar and eggs. mix in banana and vanilla. mix flour with remaining dry ingredients. add flour mixture to margarine mixture in 3 parts, alternately with sour milk. begin and end with flour. spread in 2 greased 8\" cake pans. bake in oven about 40 minutes. when cool, frost generously with chocolate butter frosting.","target":"boil raisins and water together to get 1\/4 cup raisin juice. cream together butter and and powdered milk. add bananas, raisin water, vanilla, lemon juice eggs and finely chopped nuts. blend in dry ingredients bake in 9x10-inch cake pan at 350° for 30-40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together the butter, powdered sugar, and 2 cups flour until blended. press this mix into the bottom of a 9 x 13 dish and bake for 15-20 minutes at 350°f. sift the sugar, the 4 tbsp flour, and baking powder into mixing bowl. add eggs, lemon juice, and lemon zest and blend by hand until blended. pour this over the crust and bake for another 25 minutes.","target":"crust: preheat the oven to 350°f lightly spray an 8-x-8-inch baking pan. combine flour, splenda granular, and salt in food processor bowl. pulse 2 to 3 times. add butter; pulse until mixture resembles coarse meal. press mixture into the and bake 20 minutes or until crust is lightly browned. while the crust is in the oven, whisk together eggs and half-and-half in a medium bowl. gradually whisk in the splenda and flour. whisk in lemon peel and lemon juice. pour over hot crust and bake 15 minutes or until center is set and edges are lightly browned. cool completely in pan on a wire rack; dust with powdered sugar, if desired. cut into 2-inch squares, or whatever size you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent add the soup and cream and combine. reduce heat to lowest setting. salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan. pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).","target":"cut chicken into thin slices. in a large non-stick skillet, heat oil and saute shallots until softened. add bell pepper and cook until tender; stir in curry powder. add chicken and stir fry until chicken is no longer pink. add lime juice. just before serving, stir yogurt into the skillet; garnish with parsley and almonds. per serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgna, 6g fat exchanges: 3 1\/3 low fat meat, 1 veg �t = 23%."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. add butter and cream cheese; beat at medium speed with and electric mixer until smooth. stir in 1\/2 cup cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1\/2 inch baking dish. bake at 350f for 30 to 40 minutes, or until thoughly heated. sprinkle with remaining cheese; bake 5 minutes or until cheese melts. you may prepare the night before.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: separate livers from the gall bladders. trim chicken livers of threads and gall and chop livers into 1 inch pieces. fry onions and garlic in 250g butter until soft. add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside. remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace. then place in a food processor and blend until smooth. adjust seasoning if required. put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it. put into the fridge until required.","target":"warm butter and oil in a large saucepan over medium heat. add chicken livers and saute until brown, about 10 minutes. add brandy, stock, mustard, rosemary, green peppercorns, and garlic. bring to a boil and boil vigorously until most of liquid has evaporated. transfer to a food processor along with softened butter and process until smooth. season with salt. transfer to small dish and refrigerate."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient. place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. chill. this should be done about an hour before serving. tastes even better the next day.","target":"combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside. combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately. i do not like this dish as a leftover, it loses it's crispness and clean taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. in large mixing bowl, combine flour, white sugar, baking soda, eggs, and crushed pineapple. mix well. pour mixture into an ungreased 9x13 pan. sprinkle brown sugar and chopped nuts over cake batter. bake for 30 minutes. ten minutes before cake is done, start making the frosting. combine all frosting ingredients in a medium size sauce pan and bring to a boil. reduce heat slightly and let boil for 5 minutes. pour frosting on cake as soon as it comes out of the oven. serve cake cool or warm. top with whipped cream if desired.","target":"preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda\/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8\" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel boil and mash potatoes (or get them and the left over brussels out of the fridge) chop up brussels and mash into potatoes. add salt and pepper as required. lightly oil a frying pan and spoon in mix and flatten out to about 1\" thick. fry until crisp and golden brown on surface. wonderful for breakfast with fried eggs and bacon.","target":"finely chop the potatoes and crush slightly. in a frying pan, melt half the fat and lightly fry the onion. mix in the potato and sprouts and season well. add more dripping or lard. press the potato\/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath. turn the veggie mixture over, add the last of the fat and fry until the other side is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely chop the potatoes and crush slightly. in a frying pan melt half the fat and lightly fry the onion. mix in the potato and greens and season well. add more dripping or lard. press the bubble into the hot fat and fry over a moderate heat until browned underneath. turn the bubble over, add the last of the fat and fry until the other side is browned.","target":"finely chop the potatoes and crush slightly. in a frying pan, melt half the fat and lightly fry the onion. mix in the potato and sprouts and season well. add more dripping or lard. press the potato\/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath. turn the veggie mixture over, add the last of the fat and fry until the other side is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook bacon slices in a large skillet and remove when crispy. crumble and set aside. add onions to pan and gently fry until tender. add potato and cabbage. press together to form a large cake. cook until first side is brown then turn with a spatula and brown the other side. slide out from pan and sprinkle with crumbled bacon. serve with toast and\/or eggs.","target":"finely chop the potatoes and crush slightly. in a frying pan, melt half the fat and lightly fry the onion. mix in the potato and sprouts and season well. add more dripping or lard. press the potato\/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath. turn the veggie mixture over, add the last of the fat and fry until the other side is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat drippings in a large heavy skillet. add onion; saute until tender, about 5 minutes. add potatoes; saute on both sides until browned. stir in cabbage and carrots; stir-fry until vegetables are golden and \"squeak\" in the skillet. stir in worcestershire sauce and salt to taste.","target":"finely chop the potatoes and crush slightly. in a frying pan, melt half the fat and lightly fry the onion. mix in the potato and sprouts and season well. add more dripping or lard. press the potato\/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath. turn the veggie mixture over, add the last of the fat and fry until the other side is browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil on med-hi; add chicken, sprinkle with pepper. cook until chicken is browned. remove chicken; drain off fat. add garlic to pan; saute 1 minute. stir in tomato paste and chicken broth. add vinegar and honey, boil for 4 minutes. return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done. put chicken and sauce on plate, sprinkle with green onion.","target":"preheat oven 400 degrees. arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish. pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper. bake the chicken 20 minutes and baste with the vinegar juices. bake 20 minutes more (depending the size of breast) or until juices run clear. serve chicken with juices spooned over them."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil on med-hi; add chicken, sprinkle with pepper. cook until chicken is browned. remove chicken; drain off fat. add garlic to pan; saute 1 minute. stir in tomato paste and chicken broth. add vinegar and honey, boil for 4 minutes. return chicken to pan; reduce heat and simmer for about 20 minutes, until chicken tests done. put chicken and sauce on plate, sprinkle with green onion.","target":"combine flour, salt and pepper in bag or container. add chicken breasts and shake until coated. remove chicken breasts from bag and reserve leftover flour. heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. remove chicken and keep warm. using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds. stir in chicken broth, garlic, vinegar and honey. simmer until thickened enough to nicely coat back of spoon. (note: i usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. just be careful not to overdo it.). return chicken and juices back to pan and coat with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together the beef, bread crumbs, salt, pepper, eggs and 1\/3 of the can of tomato sauce. form into a loaf and put into loaf pan. then take 1 tsp of water and sprinkle it over top of meatloaf (this makes a difference, but i am not sure why). bake at 350 for 50 minutes. in saucepan combine the topping ingredients and bring to a boil. pour fat off of meatloaf, cut into serving size pieces in pan. pour topping over meatloaf and make sure it gets between slices, then bake for ten more minutes. enjoy!","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together beef, bread crumbs, salt, pepper and eggs. add onion and half the tomato sauce. form into loaf in 9 x 5 x 3-inch pan. bake at 350 degrees for 50 minutes. combine topping ingredients; bring to boil. pour over meatloaf and bake 10 more minutes.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, mix together the first 6 ingredients. in another bowl, combine the soup, brown sugar, vinegar and mustard to make the sweet and sour sauce. mix half of the sauce with the meat mixture and put it into a loaf pan. i use an 8\" x 8\" casserole dish. pour the remaining sauce over the top of the meat. bake@ 400 deg. f for about 1 hr.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: meatloaf: mix meatloaf ingredients together well. grease a baking dish, and mound in center, leaving 1\" on all sides. sauce: mix together, and spread sauce ingredients over meatloaf. to finish: bake in at 375°f, for 1 hours 10 minutes, or at 350°f, for 1 1\/2 hours. spoon out of pan. don't try to slice.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the first five ingredients. add the onion and 1\/4 of the can of tomato sacue. put into a loaf pan. bake at 350°f for 50 minutes. meanwhile in a sauce pan combine all of the topping ingredients. bring to a boil. pour over meatloaf. bake 15 additional minutes.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. prepare sauce (ketchup, brown sugar, vinegar, mustard, and nutmeg) in a bowl and set aside. combine remaining ingredients with hands until evenly mixed. work in half of the sauce with the meatloaf. place the meatloaf in a loaf pan and shape it. pour the remaining sauce on top and bake for 50 minutes, or until center is no longer pink.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients well in a large bowl. this will be very mushy\/soft. toss the mixture into a rice cooker and hit start. it cooks for 30 minutes and it's done. unplug rice cooker and let set for 20 minutes, uncovered. you can also make mushy patties and cook them on a non-stick skillet or counter top grill. scoop out a good spoon sized portion and flatten into a patty. patty style should be cooked for 3 1\/2 minutes on each side until done.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix beef, bread crumbs, salt and pepper and eggs. add onion and half of tomato sauce. form into a loaf and place in a 8 x 8 pan. bake @ 350 for 50 minutes. meanwhile in a saucepan, combine sugars, vinegar, mustard and tomato sauce and bring to boil. pour over meatloaf and bake for an additional 10 minutes.","target":"in a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. crumble beef over mixture and mix well. shape into an oval loaf. place in a shallow 1-qt microwave-safe dish; cover with waxed paper. microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain. in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. cover and microwave on high for 3-5 minutes. let stand for 10 minutes before slicing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté onion and garlic in butter over low heat, stirring until lightly browned. stir in remaining ingredients. heat to a boil. reduce heat and simmer 1 hour, stirring occasionally. serve topped with fresh chopped tomatoes, sour cream and tortilla chips. makes 6 servings (1 1\/2 cups each).","target":"heat oil in a dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. cover, reduce heat to low, and simmer 15 minutes. remove chicken from broth mixture; cool. add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. mash about 1\/4 cup beans against side of pan or use food processor (a couple of pulses). cut chicken into bite-sized pieces. add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. top each serving with yogurt; sprinkle of green onions and shredded cheddar cheese (if using). serve with lime wedges, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"cook broccoli according to package directions; drain well. in a large saucepan, combine the soup, sour cream, 1 cup cheese and 1 1\/4 cups onions. cook over medium heat for 4-5 minutes or until heated through. stir in the broccoli. pour into a greased 2-qt baking dish. bake, uncovered, at 325 degrees for 25-30 minutes or until bubbly. sprinkle with the remaining cheese and onions. bake 10-15 minutes longer or until cheese is melted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put broccoli into baking dish. mix other ingredients. pour mix over broccoli and sprinkle with a little cornbread topping or muffin mix. (i have also used crunched up stuffing mix.) top with cheese. (you can use parmesan, cheddar, or swiss, etc, whatever you like.) bake in preheated 350 degree oven for 30 minutes. recipe easily doubled.","target":"put brown rice into rice cooker, add salt to taste. pour chicken broth into rice cooker to just above the \"4\" line. cook. preheat oven to 350. while rice is cooking, pour olive oil into skillet and heat on medium heat. add chicken and season to taste. cook chicken until juices run clear, add broccoli and water. cook 5 minutes then add cream of chicken. turn heat to low and simmer until rice is cooked. pour cooked rice into grease baking pan and top with chicken and broccoli mixture. gently mix together, then smooth evenly in pan. sprinkle cheese evenly over top. bake until cheese is melted. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place ingredients in machine in the order given. operate machine according to manual instructions. note: to keep raisins whole in the bread, add them after the 1st beep, or kneading cycle. if using rapid bake cycle, add raisins with other ingredients.","target":"preheat the oven to 350°f prepare a 9x5-inch loaf pan with nonstick pan spray. sift the flour, baking powder, sugar and salt into a large bowl. mix the milk, margarine, eggs and orange zest in a medium bowl. add to the dry ingredients. mix until just blended, stir in the raisins. pour into the prepared pan and bake for 1 hour and 15 minutes. cool on a wire rack at room temperature at least 1 hour and 30 minutes before slicing into 18 slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat chickpeas in their liquid and drain. place in a bowl. combine all ingredients for chickpea dressing and pour over chickpeas while they are still warm. mix well. cool, cover and set aside. combine all ingredients for green bean dressing. wash and trim beans, and cut into 3\/4-inch long pieces. steam or boil beans until just tender. drain thoroughly. shake them in a colander until they look very dry. put beans in a separate bowl from chickpeas and pour bean dressing over them. let sit for 5 minutes. combine the two beans and mix well. it's best to let the chickpeas sit in their dressing for several hours before mixing them with the green beans so the chickpeas can absorb the flavors. serve cold or at room temperature.","target":"prepare corn by removing husks and silk. in a large soup pot bring water to boil and add corn. add additional water if needed to make sure the cobs are fully submersed. cook for five to seven minutes until corn is just tender. remove corn and set aside to cool. in the same water, add the beans and cook for two to three minutes, until crisp-tender. drain beans and shock with cold water to stop the cooking. in a large bowl whisk together the vinegar, oil, salt and pepper. add in the onions, corn, beans and parsley. toss the salad together until it is fully mixed and coated with the dressing. cover and chill for up to four hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into serving portions and coat with the seasoned flour. slowly brown well all over in a mixture of butter and oil, remove from pan. add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. drain sauerkraut, rinse in cold water and drain again. mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish.","target":"in a large skillet saute the chicken in olive oil until no longer pink. remove chicken to a seperate bowl. add wine to skillet and saute onion, garlic and seasonings until onion is translucent. return chicken to skillet and add diced tomatoes, black beans, salsa and splenda. cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. i uncovered the last 5 min or so to reduce the sauce). turn off heat, top with creamed cheese, cover until cheese melts. stir cheese into sauce before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. line medium glass baking dish with aluminum foil (needs to be twice the size of dish - see below). line bottom of dish with asparagus spears. place salmon fillets on top of asparagus. cover with the marinade. marinate in the refrigerator about 1 hour, turning salmon occasionally. preheat oven to 375 degrees f (190 degrees c). pull the foil over the top of the contents and crimp to completely seal it. bake 35 to 40 minutes.","target":"arrange watercress on plate. wrap each chilled asparagus spear wth a slice of salmon; nestle the bundles into endice spears. arrange these with avacado on top of lettuce. whisk together remainging ingredients and salt and pepper to taste. drizzle on top before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a soup pot heat the oil, add the stew meat, garlic, onions, salt and course pepper. cook on medium heat until browned, approximately 6 minutes. stir in beef broth, water, carrots, reduce heat and simmer for 30. add mushrooms, potatoes and cabbage simmer 30-40 minutes until done. you can omit the meat if you choose to and just lightly saute the garlic and onions.","target":"place all of the above ingredients except the flour and the milk into a large pot. add enough water to cover everything by 1 inch. bring to a good boil and boil for 5 minutes. turn the heat down, cover and simmer for 30 minutes. the vegetable need to be completely tender. mix the flour and milk together and then add it to the soup slowly while stiring the soup. return the soup to a simmer and simmer 10 minutes. on this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a soup pot heat the oil, add the stew meat, garlic, onions, salt and course pepper. cook on medium heat until browned, approximately 6 minutes. stir in beef broth, water, carrots, reduce heat and simmer for 30. add mushrooms, potatoes and cabbage simmer 30-40 minutes until done. you can omit the meat if you choose to and just lightly saute the garlic and onions.","target":"chop, peel and slice all vegetables. in large pot on medium heat, put oil, onions, celery and carrots. cook until onion is transluscent. add garlic gloves and parsnips and cook another 5 minutes. add chicken broth, tomatoes and bay leaves and bring to a boil. add cabbage, zuchinni and pasta and cook for 7 minutes. add beans and parsley and bring to a final boil. let stand off heat for 5 minutes and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and stem mushrooms, chop stems. melt butter in a frying pan. stir and saute onion and chopped stems. remove from heat and add remaining ingredients. stuff caps, mounding and compressing stuffing slightly into a rounded dome. chill until ready to use (up to 2 days). bake 400 degrees for 20 minutes. there are usually about 15 medium mushrooms per pound.","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and stem mushrooms, chop stems. melt butter in a frying pan. stir and saute onion and chopped stems. remove from heat and add remaining ingredients. stuff caps, mounding and compressing stuffing slightly into a rounded dome. chill until ready to use (up to 2 days). bake 400 degrees for 20 minutes. there are usually about 15 medium mushrooms per pound.","target":"heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line large cookie sheet, 17 x 11 inches (or jelly roll pan) with wax paper. spray with pam non-stick cooking spray. combine eggs, sugar, pumpkin, baking soda, cinnamon, flour and nuts and pour on wax paper. can sprinkle a few additional nuts on top of this if desired. bake at 375 degrees for 15 minutes. turn out onto powdered sugar sprinkled towel. roll like jelly roll (towel and all). let cool 30 minutes; unroll. remove wax paper. mix all filling ingredients together and spread over pumpkin roll. roll back up again like jelly roll. refrigerate. chill before slicing and serving.","target":"beat eggs and equal for 5 minutes in a bowl. stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg. mix well. line a jelly roll pan with wax paper. spread batter evenly over pan. bake at 350°f until toothpick comes out clean; 5-8 minutes. do not over bake. cool 3 minutes in pan; turn out on a cloth and roll up from narrow end. i double just the towel end to begin the rolling process. the larger center seems to help it not to crack. chill in refrigerator until completely cool. unroll pumpkin roll and spread with filling. re-roll, place in a plastic bag and chill until serving time. slice into pinwheels and serve. to make filling: cream the cream cheese then mix whipped topping and equal until smooth and spreadable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together the vinegar, oil, garlic, basil and seasonings. place the mushroom (smooth side down) in a baking dish. pour the dressing over the mushrooms. allow to marinate for 10 minutes, turning once. grill for 5-7 minutes, turning once. slice and serve on salads,sandwiches or pizzas.","target":"combine all ingredients (except portabellos). if you can, let the oil mix sit to absorb all the flavors. spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches make sure to reserve enough to brush on top of cap. grill on high. i have a \"searing\" panel on my bbq grill that i prefer to use. grill with underside down, and baste top with remaining oil mix. when underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare rice according to directions. spray large skillet with vegetable cooking spray and heat. add chicken breast meat and cook on medium heat until chicken is cooked through. stir in salsa, mexi-corn and black beans. cook until all ingredients are heated through. serve over cooked rice.","target":"cook the chicken in a 10-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. remove the chicken from the skillet. stir the broth, orange juice, onion and rice in the skillet and heat to a boil. reduce the heat to low. cover and cook for 10 minutes. return the chicken to the skillet. cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. stir in the parsley. serving suggestion: for a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. serve over the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, combine the first six ingredients; bring to a boil. reduce heat; simmer, uncovered, for 5 minutes. remove from the heat; cool completely. layer fruit in a glass serving bowl. remove cinnamon stick from the sauce; pour sauce over fruit. cover and chill for several hours.","target":"mix first 4 ingredients with a mixer until smooth. toast the almonds at 350 degrees for 10 minutes, stirring once halfway through. slice the apple into 8 slices and cut those pieces into thirds to get them the right size. quarter the strawberries and wash them with the grapes. slice the banana into bite size chunks. toss fruit and cooled almonds in a large bowl. gently fold in the creme topping. because there is lemon juice in it, the fruit will not brown for a few days. substitute ingredients to suit your tastes. use blueberries when in season, or add some watermelon. toast walnuts instead of almonds, or maybe add pecans! perfect salad for a potluck."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, combine the first six ingredients; bring to a boil. reduce heat; simmer, uncovered, for 5 minutes. remove from the heat; cool completely. layer fruit in a glass serving bowl. remove cinnamon stick from the sauce; pour sauce over fruit. cover and chill for several hours.","target":"drain pineapple and reserve juice. in a large mixing bowl, combine pineapple, carrots, celery, pears and raisins. in a small bowl, combine yogurt, peanut butter and ginger. add pineapple juice sparingly to get a smooth consistency (about 1 tablespoon of juice). stir dressing into fruit to coat. cover and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, combine the first six ingredients; bring to a boil. reduce heat; simmer, uncovered, for 5 minutes. remove from the heat; cool completely. layer fruit in a glass serving bowl. remove cinnamon stick from the sauce; pour sauce over fruit. cover and chill for several hours.","target":"put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. drain well. mix together the vinegar and mustard, then slowly whisk in the oil. when potatoes are cool enough to handle slice into a large bowl. add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them. season, then toss gently to combine. leave to stand at least 1\/2 an hour. mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery. serve.","target":"wash potatoes, cut in half, and place them in cold water in a saucepan. cook covered over medium heat for 25 to 30 minutes or until tender. drain and dice potatoes when cool. add vegetables and egg to potatoes and toss. blend together mayonnaise, mustard, salt, pepper, and dill weed. pour dressing over potato mixture and stir gently to coat evenly. chill for at least 1 hour before serving. add fresh vegetables and herbs to give a tasty flavor to this potato salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together softened cream cheese with brown sugar then add vanilla until all is well blended and there are no lumps. cover and chill at least 2 hours or even better over-night! arrange apple wedges around bowl of dip, and serve chopped peanuts in another bowl for'dipping' the ingredients sound a bit strange, but trust me it is quite delicious and a great hit at parties!","target":"preheat oven to 350°f. grease an oblong 9x13-inch cake pan and set aside. in a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). mix in the apples and spread into the cake pan. bake for 45-50 minutes or until the top is golden brown. the color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. warm caramel in a pyrex cup in the microwave 10 seconds or until hot. drizzle over crisp. serve crisp warm with sugar-free ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and crumble sausage, drain. put bread in well buttered 9x13 baking dish. sprinkle with the cheese. combine the eggs, milk, and spices. pour over the bread and cheese. sprinkle sausage and mushrooms on top. cover and chill overnight. heat oven to 325*. bake, uncovered for 1 hour.","target":"preheat oven to 325°f. in a large skillet, cook sausage over medium-high heat, stirring frequently until throughly cooked and no longer pink. in a large mixing bowl, combine eggs, milk, mustard and salt; stir well. distribute half of the bread evenly in a buttered 9 by 13x2-inch baking dish. sprinkle with half the pepper, half the cheese, half the sausage and half of the optional ingredients. repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. pour egg mixture evenly over casserole; bake uncovered for 55 to 60 minutes, or until eggs are set; tent with release foil if top begins to brown to quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f. for pie: combine cream cheese, eggs, 3\/4 cups sugar and 2 teaspoons vanilla. beat until light and fluffy. pour into pie crust and bake for 30 minutes, or until almost firm. remove from oven. cool. for topping: in a small mixing bowl, mix sour cream, 3 1\/2 tablespoons sugar and 1 teaspoon vanilla. spread sour cream mixture on top of pie. bake at 325f for 10 minutes. cool. refrigerate for several hours before serving.","target":"generously spread the dijon mustard over inside of pie crust. pour in the bag of cheese. arrange the tomatoes on top of cheese in a circular pattern. sprinkle with the seasonings. bake at 350 for 35-45 minutes. the outside of the crust should be brown. let stand 10 minutes! hint. slice through the tomatoes before baking in the number of slices you would like for the pie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f. for pie: combine cream cheese, eggs, 3\/4 cups sugar and 2 teaspoons vanilla. beat until light and fluffy. pour into pie crust and bake for 30 minutes, or until almost firm. remove from oven. cool. for topping: in a small mixing bowl, mix sour cream, 3 1\/2 tablespoons sugar and 1 teaspoon vanilla. spread sour cream mixture on top of pie. bake at 325f for 10 minutes. cool. refrigerate for several hours before serving.","target":"line pie plate with pastry. sauté onion in butter until tender; spread over pastry. spread cheese over onion in pie pan. blend 3 eggs slightly beaten, plain flour and mustard. beat, making sure mixture is smooth. add undiluted can of soup, and 1\/2 cup milk; stir until blended. pour over cheese and onion. bake 40 - 60 minutes in preheated oven at 350° f or 180° celsius. finished when firm to the touch, and light brown on top. let stand 20 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 4 cups water to a boil. add sugar and tea bags; steep for 6 minutes. discard tea bags. add 4 cups water. in saucepan mix raspberries with remaining 1\/2 cup water. bring to a boil. simmer for 3 minutes. push berries through a strainer to remove seeds. add berry mixture to tea mixture, serve over ice.","target":"process first 4 ingredients in a food processor or blender 30 seconds. pour mixture through a wire mesh strainer, pressing the back of a spoon against the side of strainer to squeeze out juice. discard seeds and pulp. pour juice mixture into an 8-inch square pan, freeze until firm. remove from freezer and let stand at room temperature 20 minutes. spoon mixture into serving dishes and garnish with orange rind strips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 4 cups water to a boil. add sugar and tea bags; steep for 6 minutes. discard tea bags. add 4 cups water. in saucepan mix raspberries with remaining 1\/2 cup water. bring to a boil. simmer for 3 minutes. push berries through a strainer to remove seeds. add berry mixture to tea mixture, serve over ice.","target":"prepare the green tea powder by whisking it into the boiling water. you can use a traditional japanese whisk or a small frother. while the powder is dissolving, prepare a cup of green tea using the tea bag as you would normally. then combine the two mixtures in a large pitcher. clear ones look best :). once the two teas are combined, carefully drop the raspberries and ice cubes inches cover with plastic wrap and place in the fridge overnight, or four hours at least. to serve, stir the mixture a little bit, and then pour into glasses. enjoy :)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 4 cups water to a boil. add sugar and tea bags; steep for 6 minutes. discard tea bags. add 4 cups water. in saucepan mix raspberries with remaining 1\/2 cup water. bring to a boil. simmer for 3 minutes. push berries through a strainer to remove seeds. add berry mixture to tea mixture, serve over ice.","target":"in a tea kettle or small saucepan, boil water. place tea bags into a glass 2-cup measuring cup. carefully pour boiling water over the tea bags until the water reaches the 2-cup line. steep for 15-30 minutes. carefully remove tea bags, allowing excess tea liquid to drip off. if you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot. if using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts). pour in 12 cups cold water and stir gently. chill until ready to serve. pour into glasses filled 1\/4-full of ice and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugar until fluffy. beat in egg and extracts. combine dry ingredients. add to creamed mixture. cover and chill 1 hour. on floured surface, roll out dough to a 13 inch circle. place on ungreased pizza pan. build up edges. bake at 350* for 18 minutes. in mixing bowl, beat cream cheese and powdered sugar. spread over cooled crust. arrange sliced strawberries on top. in sacepan, mix sugar, cornstarch and crushed berries. bring to a boil. cook and stir for 1-2 minutes, until thickened. cool for 10 minutes. spoon over sliced strawberries. chill until serving.","target":"thaw and drain strawberries, saving juice. bring 1\/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1\/2 to 3\/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugar until fluffy. beat in egg and extracts. combine dry ingredients. add to creamed mixture. cover and chill 1 hour. on floured surface, roll out dough to a 13 inch circle. place on ungreased pizza pan. build up edges. bake at 350* for 18 minutes. in mixing bowl, beat cream cheese and powdered sugar. spread over cooled crust. arrange sliced strawberries on top. in sacepan, mix sugar, cornstarch and crushed berries. bring to a boil. cook and stir for 1-2 minutes, until thickened. cool for 10 minutes. spoon over sliced strawberries. chill until serving.","target":"place boiling water in large bowl. stir in jello till dissolved. chill until slightly set-- about 10- 20 minutes. stir in strawberries chill another 10 minutes. fold in yogurt. pour mixture into graham cracker crust chill till firm-- at least 4 hours cut into 8 wedges and place a whole strawberry on each wedge."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f with your favorite iron skillet inside. mix all ingredients except butter together in a mixing bowl. take hot skillet out of oven and melt butter in it. pour cornbread mix in skillet and bake at 400°f for about 20 minutes or until golden brown.","target":"lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil. place the skillet in the oven while it preheats. preheat oven to 425°f. in a medium size bowl, combine dry ingredients. combine liquids and slowly add to combined dry ingredients, mixing well. pour into prepared pan and bake at 425°f for 15-20 minutes, until top and sides become golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: tear off enough foil to hold all the ingredients, or enough to make 2 separate packages. prepare foil with nonstick cooking spray. place chicken breasts in the center of half the foil. season with salt and pepper. place bell peppers and onions on top of the the chicken. top with pineapple chunks. combine marmalade, vinegar, cornstarch and soy sauce in a small bowl. stir until cornstarch is dissolved. pour over vegetables. double fold sides and ends of foil packets, leaving head space for heat circulation. grill over medium high coals for about 15 minutes or until chicken is no longer pink in the center. or bake in a 450 degree oven for 16 to 18 minutes. serve with hot cooked rice if desired.","target":"combine chicken, cornstarch, sherry, salt and ginger. toss to coat and set aside. put carrots into saucepan and add water to just cover. boil for one minute and then add pepper and onion and boil for one more minute. drain and rinse veggies. add pineapple to mix and set aside. in saucepan, combine splenda, ketchup, mustard, soy and vinegar. bring to low simmer. add corn starch and water and cook until thickened. stir in veggies. heat a pan or wok. add oil. when hot add chicken and cook until done. combine sauce mix and chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: tear off enough foil to hold all the ingredients, or enough to make 2 separate packages. prepare foil with nonstick cooking spray. place chicken breasts in the center of half the foil. season with salt and pepper. place bell peppers and onions on top of the the chicken. top with pineapple chunks. combine marmalade, vinegar, cornstarch and soy sauce in a small bowl. stir until cornstarch is dissolved. pour over vegetables. double fold sides and ends of foil packets, leaving head space for heat circulation. grill over medium high coals for about 15 minutes or until chicken is no longer pink in the center. or bake in a 450 degree oven for 16 to 18 minutes. serve with hot cooked rice if desired.","target":"spray inside of slow cooker with cooking spray. place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan. cook over medium heat, stirring frequently until sugar dissolves. pour mixture over chicken. cover and cook on high heat for 1 hour. add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours. combine cornstarch and water in a small bowl and mix until smooth. add mixture to slow cooker and stir to mix. cover and cook on low for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam broccoli until just crisp-tender, about 3 minutes. transfer to large bowl and cool. add tomatoes. place mustard in small bowl. gradually whisk in vinegar, then oil. mix in oregano. add to salad and toss to coat. season with salt and pepper. can be made 6 hours ahead. cover, chill.","target":"to make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. add the olive oil, salt and pepper and whisk until well blended. in a large serving or salad bowl, toss together all the tomatoes. pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions, drain. then in a large bowl that can be covered put pasta, chicken, oranges. for dressing: in a medium mixing bowl stir together bbq sauce, mayo, and enough of the juice to make dressing thin but not runny. carefully fold dressing into salad, chill for a couple hours before serving.","target":"cook pasta. drain, rinse and cool and set aside. slice tomatoes, cucumber and green onions. mix together tuna, green onions, lemon juice, splenda and miracle whip. divide lettuce onto two plates. divide tuna mixture and place on bed of lettuce on each plate. divide tomato and cucumbers and place on plates, alternating slices. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish. sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn. sprinkle generously with cornflake crumbs and dot with pieces of butter. bake in a moderate oven about 35 minutes. gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.","target":"cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish. sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn. sprinkle generously with cornflake crumbs and dot with pieces of butter. bake in a moderate oven about 35 minutes. gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.","target":"in a large skillet saute the chicken in olive oil until no longer pink. remove chicken to a seperate bowl. add wine to skillet and saute onion, garlic and seasonings until onion is translucent. return chicken to skillet and add diced tomatoes, black beans, salsa and splenda. cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. i uncovered the last 5 min or so to reduce the sauce). turn off heat, top with creamed cheese, cover until cheese melts. stir cheese into sauce before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine nuts, raisins, and coconut. core apples and peel the top third. place in microwave dish. fill center with nut mixture. sprinkle with cinnamon. pour apple juice around apples. pour syrup over apples. cover and microwave on high for 6-8 minutes or until apples are tender. if your microwave isn't a turntable, rotate the apples every 2 minutes.","target":"cut the apples in half through from top to bottom. scrape out the core and seeds with the tip of a spoon or a melon baller and discard them. continue to scrape out the apple flesh and reserve it, leaving a shell about 1\/8 inch thick. put the reserrved apple flesh and the pecans into a food processor. cover and process until finely chopped, then stir in the agave nectar and cinnamon. spoon the mixture equally into the apple shells. place in a microwave safe dish and microwave on high 4 minutes. rotate the apples in the dish and microwave on high another 3 to 4 minutes until soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350ºf. for bars, mix flour, sugar and oats; cut in butter. until mixture resembles coarse crumbs. stir in nuts. reserve 1 cup of the crumb mixture. press remaining crumb mixture onto bottom of greased. 13x9-inch baking pan. bake 15 minutes. beat cream cheese, eggs, juice and rind in bowl with electric mixer on medium speed until well blended. stir. in coconut. pour over crust; sprinkle with reserved crumb mixture. bake 25 minutes, cool, then cut into bars. glaze by blending together the icing sugar and milk. using a teaspoon,. drizzle glaze over each bar.","target":"crust: preheat the oven to 350°f lightly spray an 8-x-8-inch baking pan. combine flour, splenda granular, and salt in food processor bowl. pulse 2 to 3 times. add butter; pulse until mixture resembles coarse meal. press mixture into the and bake 20 minutes or until crust is lightly browned. while the crust is in the oven, whisk together eggs and half-and-half in a medium bowl. gradually whisk in the splenda and flour. whisk in lemon peel and lemon juice. pour over hot crust and bake 15 minutes or until center is set and edges are lightly browned. cool completely in pan on a wire rack; dust with powdered sugar, if desired. cut into 2-inch squares, or whatever size you wish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dump the chopped garlic, chopped onion, salt and pepper in either wine or beer to equal about 1 cup and combine well. dump the chicken breast and vegetables in the mixture and marinate for a couple of hours or overnight. in an oiled hot iron pan, sauté the chicken, peppers, onion slices and diced tomatoes until done. slice the chicken and serve immediately with warmed tortillas. serve with cheese, guacamole, sour cream, chopped chilies and salsa.","target":"cut the chicken breast into strips. slice 1 red bell pepper and 1 green bell pepper into strips, throwing out the seeds. put the chicken and peppers in a bowl and season them with a dash of onion powder and garlic powder. in a medium-sized sauce pan on medium heat, sauté the chicken and pepper strips in 1 tablespoons canola oil for about 10 minutes, then place them onto a paper towel. after the towel has absorbed any excess oil, place chicken and peppers onto a large, whole-wheat tortilla. add 1\/2 cup shredded cheddar cheese and wrap it up."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour water over cereal and let stand. mix together remaining ingredients then add softened cereal. bake as many as desired in muffin tins sprayed with pam. bake at 400 degrees for 15 to 20 minutes. note: this recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime. you can add raisins or other fruit, dried cherries or cranberries.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour water over cereal and let stand. mix together remaining ingredients then add softened cereal. bake as many as desired in muffin tins sprayed with pam. bake at 400 degrees for 15 to 20 minutes. note: this recipe makes 40 large muffins but you can cook what you want now and keep the batter in the refrigerator for up to 3 weeks and have hot muffins anytime. you can add raisins or other fruit, dried cherries or cranberries.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1\/2 inch strips; place in a resealable plastic bag. add cornstarch and toss to coat. combine soy sauce, ginger, and garlic powder; add to bag and shake well. refrigerate for 30 minutes. in a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes. remove and keep warm. add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. add water and bouillon. return chicken to pan. cook and stir until thickened and bubbly.","target":"put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken. refrigerate for 15 minutes to 1 hour. in a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink. remove chicken with slotted spoon and keep aside. in the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender. return chicken to skillet. add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet. cook and stir for 2 minutes then sprinkle with walnuts. serve over rice if desired, enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1\/2 inch strips; place in a resealable plastic bag. add cornstarch and toss to coat. combine soy sauce, ginger, and garlic powder; add to bag and shake well. refrigerate for 30 minutes. in a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes. remove and keep warm. add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. add water and bouillon. return chicken to pan. cook and stir until thickened and bubbly.","target":"dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 425-degrees f. in a large bowl, combine first 5 ingredients and mix together. in a separate bowl, beat eggs slightly, and blend into mixture. blend in buttermilk and oil. when well blended, add the remaining ingredients 1 at a time (the batter will be lumpy). grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. pour batter into pans, distribute evenly. bake 30 to 45 minutes.","target":"lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil. place the skillet in the oven while it preheats. preheat oven to 425°f. in a medium size bowl, combine dry ingredients. combine liquids and slowly add to combined dry ingredients, mixing well. pour into prepared pan and bake at 425°f for 15-20 minutes, until top and sides become golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover bottom of pan with olive oil. saute garlic, seasoned salt, seasoned pepper and pepper flakes in olive oil. add chicken broth and bring to a hard boil. add rice and bring to a hard boil stirring occasionally. reduce to lowest heat and cover. cook on low for 22-27 minutes.","target":"heat the oil in a saucepan. add the rice, stirring constantly, until slightly browned. strain the rice and return it to the saucepan. mix the tomatoes, onion and garlic in a blender or food processor until smooth. pour the mixture over the rice and cook over medium heat, for about 5 minutes, stirring constantly. add the water and salt, stir, then top with the chiles and parsley. lower the heat, cover, and simmer for 25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pound steak to tenderize. cut in 1\/4 inch thick strips. in wok or lg skillet, brown meat in oil. add peppers, green onions and garlic. stir-fry for 4-5 minutes. mix cornstarch, water and soy sauce; add to skillet. bring to a boil. cook and stir for 1 minute.","target":"combine garlic powder and black pepper in a medium bowl. cut beef across the grain into 1 1\/2 inch long and 1 inch wide cubes. mix with garlic powder\/black pepper mixture and set aside. slice bell peppers and onion into cubes. dissolve bouillon in hot water and mix in cornstarch until dissolved. heat a wok or large skillet over medium heat. heat the oil to hot and brown the seasoned beef cubes. transfer stir fried meat to a crock pot. give a quick stir to bouillon mixture and pour into the slow cooker. stir in onion, bell peppers, stewed tomatoes, soy sauce, sugar and salt. cover and cook on high for 3 to 4 hours or cook on low for 6 to 8 hours. remove and serve crock pot pepper steak with rice or noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large deep skillet, melt butter over medium heat. add onion and garlic and cook for 5- 7 minutes, or until the onion is tender. season chicken with salt and pepper and add to the skillet. cook chicken 8- 10 minutes, turning to brown on all sides. meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, worcestershire sauce, pepper sauce and chili powder. add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.","target":"have the chickens split down the back. preheat broiler. brush with melted fat and place on a heated broiling rack, skin side down. replace rack about 5\" from the heat, cook about 15 minutes, turn. brush other side with fat and return to broiler. keep turning, allowing 45 to 60 minutes for the birds to cook. combine remaining ingredients to make a sauce and baste chicken several times with it during the broiling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix egg whites, applesauce, and yogurt in one bowl. mix dry stuff in another bowl. mix the two together, mixing only enough to combine well. put into well-greased muffin tins. bake at 350 degrees for 25 minutes or until tester comes out clean. remove from pan to cool. fresh or frozen berries of any kind can be used.","target":"heat oven to 400. line 12 muffin cups with paper baking cups or grease bottoms only. mix brown sugar and cinnamon; set aside. beat milk, applesauce, oil, vanilla, and egg in large bowl with wire whisk. stir in flour, granulated sugar, baking powder, and salt all at once until flour is just moistened. fold in raspberries and blueberries. divide batter evenly among muffin cups. sprinkle brown sugar mixture over tops of muffins. bake 20 to 25 minutes until golden brown. immediately remove from pan to wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil). add sugar and cocoa, whisking until blended. remove from heat; whisk in vanilla and bourbon. pour into mugs; top with marshmallows, if desired.","target":"place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. spoon the mixture into tins or jars. label with instructions to use 1\/2 cup of chocolate mixture with 1 cup of hot milk or water. to make hot chocolate: pour milk into a saucepan and heat until hot but not boiling. stir in the hot chocolate mixture and bring to a boil. you can also use a cinnamon stick to stir the hot chocolate. in that case, do not add the ground cinnamon in the recipe. top with whip cream and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil). add sugar and cocoa, whisking until blended. remove from heat; whisk in vanilla and bourbon. pour into mugs; top with marshmallows, if desired.","target":"mix splenda and cocoa in small saucepan. gradually add milk, whisking until blended. cook over medium-low heat until hot, but do not boil. serve in your favorite mug. squirt the top with a small amount of reddi-wip if desired and sprinkle with cinnamon. for mint flavored, try adding a drop of mint extract tho the milk before simmering. for mocha flavored, add 2 teaspoons of instant coffee to the milk before simmering. there are endless possibilities to this yummy drink!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in skillet, saute celery and onion in 1 tablespoon butter. put into a large bowl. add croutons, milk, parsley, salt, paprika, and pepper. mix well. cut a pocket in each chop, fill with stuffing. brown chops in remaining 2 tablespoons butter. put chops in a greased 9x9 inch baking pan. pour broth over chops. cover and bake at 350 degrees fahrenheit for 45 minutes. remove chops and keep warm. pour pan drippings into a saucepan. mix cornstarch and water. slowly stir into drippings. cook and stir for 2 minutes until thickened. serve with chops.","target":"preheat oven to 350 degrees. spread mustard on all surfaces of chops. in a medium bowl combine bread crumbs, cornmeal and flour. coat chops with crumb mixture. place chops in 9x9 pan bake 30- 40 minutes or until chops are no longer pink and coating is lightly browned. in a small bowl combine yogurt and parsley; spoon over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange the spinach on a large serving platter. scatter sliced strawberries over the spinach. top with onion slices. in a bowl, stir together the vinegar, orange juice, honey and pepper. this is your salad dressing. drizzle the dressing over the salad. serve immediately. enjoy!","target":"cut the avocados lenthwise in half and remove the skin and pits. cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice. halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl. mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is. stir in the chopped mint and season. spoon the dressing over the salad, garnish with mint and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, boil water. once boiling add wild rice to the water and return to a boil. lower heat and simmer for 50 minutes or until water is absorbed. (can refrigerate at this point if making ahead.). allow rice to cool~ add oil, orange juice, vinegar, scallions and strawberries. toss, serve and enjoy!","target":"cut the avocados lenthwise in half and remove the skin and pits. cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice. halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl. mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is. stir in the chopped mint and season. spoon the dressing over the salad, garnish with mint and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the above dressing ingredients in a large jar. cover tightly and shake well (can be stored in the fridge for a week). tear the lettuce into bite size pieces. combine lettuce, strawberries, cheese and walnuts in a large salad bowl. shake the dressing and pour over salad. toss gently and enjoy!","target":"cut the avocados lenthwise in half and remove the skin and pits. cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice. halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl. mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is. stir in the chopped mint and season. spoon the dressing over the salad, garnish with mint and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. grease (not oil) a 13 x 9 pan. in large bowl, combine first 9 ingredients. mix well by hand or use a mixer at medium speed for about 3 minutes. pour half of the batter (about 2 1\/2 cups) into the prepared pan. in separate small bowl, combine the sugar and cinnamon. sprinkle half of the sugar mixture and chocolate chips (1\/2 cup) over batter. repeat with remaining batter, sugar mixture, and chocolate chips. bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.","target":"preheat oven to 375. mix flour, baking powder and salt. add oats, pecans and chocolate chips. cut cold butter into mixture until dough looks crumbly. in a separate bowl, mix honey, milk and egg. add wet ingredients to dry all at once and stir until dough starts to hold together. place dough on lightly floured surface and knead gently - about 10 times. pat dough into 8-inch circle. cut into 8 wedges. put wedges onto cookie sheet (sprayed with non-stick spray)about 1 inch apart. bake 10-12 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. grease (not oil) a 13 x 9 pan. in large bowl, combine first 9 ingredients. mix well by hand or use a mixer at medium speed for about 3 minutes. pour half of the batter (about 2 1\/2 cups) into the prepared pan. in separate small bowl, combine the sugar and cinnamon. sprinkle half of the sugar mixture and chocolate chips (1\/2 cup) over batter. repeat with remaining batter, sugar mixture, and chocolate chips. bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes until soft, but not mushy in microwave-about 8 minutes. while potatoes are cooking, whip dressing ingredients together in a small bowl-let stand. cool potatoes in ice water, when cold, cut each potato in half and then into pieces 1\/4 inch thick and place into a 2 quart bowl. combine potatoes with jicama, bell pepper and cilantro. toss. add dressing and toss again. refrigerate several hours to blend flavors. toss again before serving.","target":"***** put eggs in steamer basket and it will cook with the potatoes *****. cut the potatoes in bite size pieces and put in rice cooker with the water. turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done. it's better if they are slightly underdone than overdone. take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs. drain them well. put the potatoes in a bowl or container and add the rest of the ingredients. stir well and refrigerate. better if made a day ahead."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat gas grill, in a small shallow dish, combine all ingredients except shrimp; mix well. add shrimp; stir to coat, let stand 10 minutes. when ready to barbecue, arrange shrimp on 4 metal skewers. spray grill with non stick cooking spray. place shrimp on gas grill over medium heat, cook 4 to 6 minutes or until shrimp turn pink, turning once and brushing with marinade.","target":"in a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp. the bag should look dark red. refrigerate for 1-4 hrs, the longer you wait the hotter they'll be. light the grill and while it's heating place shrimp on skewers. when coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please). immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes. remove from skewers and serve hot. no dipping sauce required. this rub works well on chicken wings too!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add frozen potatoes to 13 x 9 pan, set aside. in heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently. add salt and pepper to taste. pour over potatoes. allow to set approximately 1 hour at room temperature. (i have skipped this step and they have turned out fine!!) bake for one hour at 350 degrees until bubbly and lightly browned.","target":"oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1\/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in the soup pot on medium heat. add onions and cook for 3 minutes, stirring occasionally. while onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty. add the garlic into the soup pot and cook 1 minute. raise the heat to high and add broth. both cans of beans and their juice, stir well. add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired. cover pot and bring to a boil. reduce heat to low and simmer for 8 minutes, or until ready to serve. stir often to prevent sticking.","target":"rinse and sort the beans. cover them with several inches of water and soak overnight. drain the beans and put in large pot. add the water, broth and ham hock. bring to a boil then turn down to a simmer. simmer for about 2 hours. add additional water if beans become visible. remove ham hock and let cool just until you can safely handle it. remove the skin from the ham hock and discard. finely dice the meat and discard the bone. puree about half the beans in a blender or with a emulsion blender. return the pureed beans to the pot and add the diced ham. add seasonings and taste. adjust if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring stock to a simmer, add soy sauce, pork, mushrooms and chile paste, simmer for 10 minutes. add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. let stand for 10 seconds before gently stirring in the sesame oil. serve with a garnish of chopped scallions.","target":"using an 8-qt dutch oven, bring 8 cups of fat-free chicken broth to a simmer. add the soy sauce, mushrooms and chile paste and simmer for about 10 minutes. add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu and simmer for an additional 10 minutes. in a separate container, mix the 3 tbsp of cornstarch with the remaining 2 cups of broth. when cornstarch and broth are throughly combined, stir in the cornstarch mixture into your hot soup (warning: do this slowly as the cornstarch has a tendency to\"clump\" once it makes contact with the hot soup). bring back to simmer and then pour the egg beaters thinly over the soup to create an\"egg drop soup\" effect."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring stock to a simmer, add soy sauce, pork, mushrooms and chile paste, simmer for 10 minutes. add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. let stand for 10 seconds before gently stirring in the sesame oil. serve with a garnish of chopped scallions.","target":"squeeze all excess water from mushrooms and discard hard stalks. thinly shred the mushrooms, chicken, tofu and bamboo. bring the stock to a boil in a wok and add the shredded ingredients. bring back to a boil and simmer for about 1 minute. add seasonings to taste and bring back to the boil once more. thicken with cornstarch paste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse and stem berries. add in sugar, then crush. heat until sugar dissolves completely. add a pinch of salt. strain, and then chill. add lemon juice to berry mixture. fold in the whipped cream, and stiffly beaten egg whites. pour mixture into freezer trays or molding cups. freeze, without stirring.","target":"in one bowl cream together cream cheese, sugar and vanilla. fold in 1 1\/2 cups whipped topping and set aside. in another bowl beat whipping cream and instant pudding until stiff peaks form. place cream cheese mixture in the bottom of the pie crust. place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse. top with the remaining 1 1\/2 cups whipped topping. let chill for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown a small amount of butter in a large saucepan. toss in shrimp with shells on (if there's a little extra juice with the shrimp, let it drip in too). when shrimp begin to turn opaque, remove from pan, allow to cool, and then peel. meanwhile, toss 1\/4 of the rice into buttery pan and mix for 2 minutes. add enough broth to cook all the rice, as well as the celery and dill. bring to simmer and cover. simmer until rice is cooked. add shrimp for a minute or so, until they are tender but fully cooked. eat! **reminder**. cook shrimp at the beginning, to get their juice in the pan. then remove. add again at the end. if you leave them in the whole time they will be really tough.","target":"heat the oil in a large nonstick fry pan. fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned. add the rice, spices and mint or basil. stir over the heat for 2 to 3 minutes, then add enough water to cover the rice. bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it. add the shrimp, currants and a little salt and pepper to taste. cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley. serve pilaf warm or cold with salad greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix spices well; store in dry place in a tightly covered container; will keep for one month. add salt and shrimp boil spice to the water and bring to a rolling boil. add the shrimp, stirring, and boil for 3 minutes or until shrimp is pink and opaque. mushy shrimp is undercooked; tough shrimp has been overcooked. drain immediately, and run under very cold tap water or chill with ice immediately to stop cooking process. refrigerate until ready to use. shrimp boiled like this can be served in the shell, as an appetizer or main dish, or it can be shelled and used in salads and other dishes.","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease 13x9-inch pan with 1 1\/2 teaspoons of butter or margarine. in heavy saucepan, combine sugar, cream, and butter. stir while cooking on low heat until sugar is dissolved. bring to boil while stirring, 4 minutes. remove from heat; stir in chips and marshmallow cream until smooth. set aside 1 cup of this mixture. add orange extract and food colorings to remaining mixture; stirring until blended. pour into the greased pan. drop the remaining 1 cup mixture by tablespoons, over the top; swirl with a knife. cover and chill until it has set. cut into squares.","target":"dissolve gelatin in boiling water, stir in cold water. chill until slightly thickened. prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding. pour into ring mold or leave in a bowl. chill 4 hours until set. unmold onto serving plate. spoon remaining whipped topping in center of ring. garnish with reserved mandarin oranges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop all ingredients and blend well. when mincing the jalapenos, i would suggest either wearing gloves or coating you hands with oil before chopping to prevent you hands from stinging for the next day. let the salsa refrigerate for 24 hours, stirring occasionally with a fork to break up the tomato.","target":"take tomato sauce, habenero (if you like the heat), cilantro, salt, onion powder, garlic and place them all in a blender till all has been processed then set aside. dice onion, tomatoes and sweet pepper and place them all in a bowl. pour all the juices over the diced onion, tomatoes and peppers and mix together, then let sit for 30 minutes. pour tomato and cilantro mix over the diced vegetables in the bowl and mix. salt to taste (if you need anymore)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish. cut butter into pieces and dot potatoes with 1\/3 of butter. top with 1\/3 diced onion evenly distributed. sprinkle with 1 tablespoon of flour, salt and pepper. repeat two more times for a total of 3 layers. top with can of condensed (undiluted) cream of mushroom soup, spread evenly. cover and cook at 350º for 45 minutes to 1 hour.","target":"preheat oven to 350 degrees. put oil and flour in a small saucepan. heat through. add milk. turn heat up to med-high and bring to boil, stirring constantly. take off heat when at desired consistency. add parmesan. stir. in a large bowl, add potatoes, onion, garlic, tomatoes, artichokes, oregano, lemon pepper, salt and sauce. stir thoroughly. in a lightly oiled, shallow baking dish, add potato mixture. smooth evenly in dish. bake 60-75 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 3 quart saucepan, brown beef; drain and set aside. in the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. add broth, potatoes, and beef; bring to a boil. reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. meanwhile, in small skillet, melt remaining butter. add flour; cook and stir 3-5 minutes or until bubbly. add to soup; bring to a boil. cook and stir 2 minutes. reduce heat to low. add cheese, milk, salt, and pepper; cook and stir until cheese melts. remove from heat; blend in sour cream. serve.","target":"in a small stockpot, heat the oil over medium heat. add the ground beef, onion, carrots and garlic, breaking up meat until brown. add the spices and flour. cook another two minutes, stirring often. slowly add the stock, stirring constantly, then stir in the potato. bring to a boil and simmer 20 minutes. stir in the cheese and evaporated milk; cook another 2 minutes. ladle soup into bowls, and top with the lettuce and tomato."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 3 quart saucepan, brown beef; drain and set aside. in the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. add broth, potatoes, and beef; bring to a boil. reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. meanwhile, in small skillet, melt remaining butter. add flour; cook and stir 3-5 minutes or until bubbly. add to soup; bring to a boil. cook and stir 2 minutes. reduce heat to low. add cheese, milk, salt, and pepper; cook and stir until cheese melts. remove from heat; blend in sour cream. serve.","target":"preheat oven at 375 degrees f. in a skillet, brown the ground beef and the onion. add the garlic, dill pickle, ketchup, water and mustard. stir to combine. pour into a 9\"x9\" baking pan. put the cheese on top of the beef. open the crescent roll container and roll all of the dough into a ball. take a rolling pan and roll the dough out until you have the size to fit the top of the baking pan. lay out the dough on top of the baking pan. cut several slits in the dough to allow steam to escape. brush milk on the top of the dough and then add the sesame seeds. bake 25 to 30 minutes. allow to sit 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop all vegetables. if you like hot leave a few seeds of jalepeno. sprinkle with cumin and salt to taste. i have also used this same recipe and cooked all ingredients down. canned in sterile jars and processed according to directions. this is good to add to the homemade chile in the winter! you will never go back to store canned tomatoes again!","target":"peeling tomatoes: drop tomatoes into a pot of boiling water for 1-2 minutes. take them out of the pot and immediately drop into ice water. after they're cooled a bit you will be able to peel the skin off with the help of a paring knife. place chopped tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes. heat oil in a medium sauté pan. sauté onion in oil for 5 minutes. add garlic and red pepper flake for last minute. add tomatoes, basil, salt, pepper and sugar. allow to simmer slowly for 30 minutes. add parsley at the end. adjust seasonings to your taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. brown, drain and crumble sausage. separate crescent roll dough into 8 triangles. place in an ungreased 12 inch pizza pan with points toward the center. press together to form a crust. bottom of crust should be sealed and outside edge should be slightly raised. spoon sausage over crust. sprinkle with hash browns and top with cheddar cheese. beat together eggs, milk, salt and pepper; pour over crust. sprinkle with parmesan cheese. bake in preheated oven until eggs are setm, about 25 to 30 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, brown sausage; drain. spoon into an ungreased 10 inch pie pan. top with potatoes and cheddar cheese. in a bowl, beat eggs, milk, salt, and pepper; pour over cheese. sprinkle with parmesan cheese. bake, uncovered, at 375°f for 30-35 minutes or until golden brown.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350° f. in large bowl, beat cottage cheese on high speed with electric mixer for 1-1\/2 minutes. add eggs, sugar, flour, grated orange, orange juice, and orange extract; blend well. pour into pie shell and bake for 50 minutes, or until a knife inserted comes out clean. refrigerate overnight and serve chilled the next morning garnished with orange slices.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and saute onion until soft. preheat oven to 425 deg. unfold pastry and press into 11x17 jelly roll pan. distribute onions and prosiutto\/bacon over pastry. carefully crack eggs on top of onions and meat, sprinkle with parmesean and pepper. bake on lower shelf of oven 20-25 min or until pastry is puffed and eggs are set. remove from oven, sprinkley with parsley and allow to cool for 5 min before serving. (can also add grated cheddar or swiss on top before putting into oven.).","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if focaccia is thicker than 1\", cut it in half horizontally. freeze second half for another use. warm focaccia in 350f oven for about 10 minutes. in a large bowl whisk eggs with yogurt, salt, pepper and herbs until just mixed together. melt butter in a large non-stick skillet over medium heat. add eggs. stir gently as they cook so that curds form but mixture is still moist. spoon eggs on top of warm focaccia. loosely drape slices of smoked salmon over eggs. sprinkle with pepper and chives. serve in wedges.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450 degrees. in a skillet, scramble eggs. set aside. set aside 2 tablespoons black beans for garnish. in a small bowl, mash remaining beans with a fork until smooth. place pizza shell on a cookie sheet and layer with mashed beans, salsa and scrambled eggs, prepared steak strips, tomatoes, jalapenos and cheese. top with cilantro and reserved whole beans. bake at 450 degrees for 8 to 10 minutes or until cheese melts.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a medium bowl, beat eggs with a whisk. add milk, salt and pepper. set aside. melt butter in skillet. add egg mixture, bell pepper and onion. cook until lightly scrambled, but not runny. remove from heat and set aside. roll each dinner roll into about a 5 inch circle. place on a non-stick baking sheet. spoon egg mixture evenly over each roll. sprinkle with crumbled bacon, cheese, and tomatoes. bake in oven about 15 minutes,until rolls are lightly brown and cheese has melted.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: oil a small cookie sheet. pop open the can of dough. unroll and spread the dough on the cookie sheet. scramble and cook the eggs. cook the breakfast sausage. place eggs and sausage on top of dough. sprinkle cheese on top. bake@ 350 until cheese is melted and the crust is golden.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a small skillet, saute onion and 1 tbsp of butter until the onion is golden brown and caramelized. remove from heat and set aside. wash potatoes with skin on and cut into quarters. add water, salt and potatoes to a large pot. bring to a boil and cook for 10 minutes. potatoes should still be firm. drain into a colander and allow to dry for 5 minutes. place potatoes back into the pot and place over the turned off burner. add the remaining 2 tbsps. of butter and toss the potatoes until the butter is melted. add the seasoning salt, paprika, and the onions, stir to coat potatoes. place potatoes into a 13x9 inch baking dish and bake for 25-30 minutes or until potatoes are golden brown and fork tender.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat together shortening and just 1\/2 cup of the sugar on medium speed until creamy and smooth. add egg and beat until belnded. mix together flour, baking powder, and salt. add to the shortening mixture, alternating with the crushed pineapple and its juices, beginning and ending with the flour mixture. beat on low speed just until blended after each addition. spoon into greased muffin tins, filling 2\/3s full. bake in a preheated oven at 350 f for 25 minutes, or until golden. remove from tins immediately and brush with melted butter. stir together remaining sugar and cinnamon and sprinkle over the tops o each puff. serve hot.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. in saucepan add water and milk. whisk in gravy mix, and bring to a boil. simmer 2-3 minutes, stirring constantly til thick. cool slightly. in large skillet, melt margarine. beat eggs with milk and add to skillet. scramble eggs in skillet until set and in small chunks. place crust on pizza stone or cookie sheet. spread gravy evenly over the top. sprinkle meats over gravy. sprinkle eggs over meats. salt and pepper to taste. sprinkle cheese over eggs evenly. bake at 400°f for 10-15 minutes until bubbly and cheese is melted and browning. cool slightly and cut into wedges.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. prepare pizza crust according to package directions. sprinkle sausage over crust. sprinkle with hash browns and cheddar cheese. in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter in a large skillet. add onion, green pepper and bacon; cook until tender. place crust on pizza pan or baking sheet. place in 400 degree oven to warm. meanwhile, add eggs and pepper to skillet. cook and stir until eggs are almost set. spread over pizza crust; top with picante sauce. sprinkle with cheese. bake at 400 degrees for 5 minutes or until cheese melts. sprinkle with cilantro.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. grease 9x13x2-inch baking dish. cook sausage, bell pepper, and onion in skillet over medium heat, until done. drain. stir together sausage mixture, potatoes, and 1 1\/2 cups cheese in baking dish. stir bisquick, milk, pepper, and eggs until well blended. pour into baking dish,. bake uncovered 40-45 minutes. sprinkle with remaining cheese. bake until cheese is melted. cool and serve.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line the pie shell with 1 cup shredded mozzarella, cover with sausage. top with remaining 1 cup shredded mozzarella. in a small bowl beat together the eggs and milk. pour over the cheese layer. sprinkle with the chives. bake 325' for approximately 40 minutes or until set. it may be necessary to prick the top layer with a fork to allow the egg to redistribute itself. cool for a few minutes before cutting.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sausage until brown; drain. unroll crescent rolls onto 12x8 pan, ungreased. cover crescent rolls with hashbrowns. press rolls together to form a crust. spoon on sausage and cheese. beat together eggs, milk, salt and pepper. pour egg mixture over pizza. bake 375 degrees for 25-30 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. place crust on baking sheet. sprinkle sausage around bottom of crust. top with potatoes, onions, bell peppers and cheese. beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. bake 30 minutes or until egg mixture is cooked and crust is lightly browned. sprinkle with additional cheese and peppers, if desired. makes 6 servings.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: split english muffins, place on baking sheet. cook and drain hamburg, then let cool. heat oven to 350. mix cheese whiz and margarine, then add to hamburg. spread evenly on english muffin halves. bake about 10 minutes. can be served immediately, or frozen. to freeze, wrap individually in saran wrap, then combine in zip-type bag. to reheat from frozen, remove saran wrap, wrap loosely in paper towel and zap in microwave on high about 2 minutes. note -- instead of the cheese whiz and margarine, sometimes i use a 30g envelope of cheese sauce mix, prepared as directed. nacho cheese sauce mix is particularly good !","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a tall drinking glass or parfait dish, layer 1\/4 cup vanilla yogurt, 1\/8 cup blueberries, 1\/8 cup sliced strawberries and 1 tbsp kashi golean crunch cereal. repeat. if using fresh fruit, parfait may be eaten right away or refrigerated until ready to serve. if using frozen fruit, refrigerate until fruit has thawed, then serve.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: unroll crescent rolls, separating into 8 triangles. place triangles with elongated points toward center on a greased 12-inch pizza pan. press perforations together to form a crust. bake at 375°f for 8 minutes on lower rack of oven. (crust will be puffy). reduce temperature to 350°f. spoon sausage over dough; sprinkle with cheeses. combine eggs and remaining 3 ingredients; pour over sausage mixture. bake at 350°f on lower rack of oven 30 to 35 minutes or until crust is golden.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook sausage until no longer pink. add potatoes, onion, green pepper, salt and pepper. cook over medium-high heat for 18 to 20 minutes or until the potatoes are browned. stir in mushrooms. beat in eggs; pour over the potato mixture. arrange tomato slices on top. sprinkle with cheese. cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). serve with sour cream and salsa if desired.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients in a microwave safe container and stir well. cover with plastic wrap and pierce a few times to let steam escape. cook on high for 6-7 minutes. discard cinnamon quill. can be kept up to 7 days in airtight container in fridge. *nice with yoghurt or muesli.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl, combine raw oats, yogurt and pineapple with juice, mix well. cover and refrigerate overnight or up to 1 week. when ready to serve, layer the mixture and strawberries in parfait glasses and garnish with a strawberry on top - i just put it in a small bowl with all the berries on top. this is good with bananas or a mixture of both fruits or your favorite fruit. the original recipe said 4 servings, but they were way too big for us and i think it is more like 6-8 servings.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. grease or spray 12-inch pizza pan. unroll dough; place in greased pan. starting at center, press out dough with hands to edge of pan. in medium bowl, combine eggs, half-and-half, salt and pepper; beat well. melt butter in large skillet over medium heat. add egg mixture; cook and stir until thoroughly cooked but still moist. remove from heat. spoon cooked egg mixture over crust. drop cream cheese by teaspoonfuls over eggs. arrange bacon in spoke fashion on top of pizza. bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. garnish with green onions.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. unroll dough and press into a greased 9x13\" pan, covering bottom of pan and 2\" up sides of dish. crumble and cook sausage and mushrooms in medium skillet until browned. drain well on paper towels. spread sausage, mushrooms and tomatoes over crust. top with shredded cheese. in small bowl whisk eggs until well combined. pour over pizza dough. bake 13-15 minutes or until eggs are set and crust is brown.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400°. grease 10 x 1 1\/2\" pie plate. cook sausage and onion in 10-inch skillet, stirring frequently, until sausage is fully cooked; drain fat. mix sausage mixture, potatoes and 1 c cheese in pie plate. beat remaining ingredients except 1\/4 c cheese with wire whisk or hand beater until smooth; pour over sausage mixture. bake about 40 minutes or until golden brown and knife inserted in center comes out clean. sprinkle with 1\/4 c cheese. bake about 2 minutes longer or until cheese is melted.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frying pan on medium heat, heat oil. add onions and season salt to oil and mix for about two or three minutes. add in bacon and mix and cook the mixture until bacon is the way you want it. add the eggs and cheese last, mixing them in and cooking until the cheese is melted and the eggs are cooked.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown sausage in a large skillet, drain. set aside. separate crescent rolls and press into a greased 12-15 inch pizza pan with sides (put points toward center). seal seams to form a solid crust. par bake crust for 5 minutes. spoon sausage over crust. sprinkle hash browns and cheese over crust. combine eggs, milk ,salt and pepper in a separate bowl. whisk to combine. pour over crust. bake in a preheated 375°f oven for 20-30 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. separate dough and press to form a round crust on a 12\" pizza pan. crimp edges with fingers to form a rim. cook sausage in skillet over medium heat until borwn; crubmle and drain. top prepared dough with sausage, potates and cheese. combine milk, salt, pepper andegg substitute, stirring iwth a whisk. pour over sausage; sprinkle with parmesan cheese. bake 25 minute or until crust is brown.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. in a skillet cook sausage and drain. separate crescent rolls and spread in a pizza pan with a rim, and seal the edges. spoon the sausage over dough and sprinkle hash browns over it. salt and pepper to taste. in a bowl, combine eggs and milk and pour over mixture on pizza pan. sprinkle mexican cheese on top, followed by parmesan. bake for 25 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine melted butter and hash browns. press into the bottom and sides of a greased 10\" pie dish. sprinkle potatoes with salt, pepper. (i also use tony's on the potatoes) bake at 350 for 30 minutes or until edges are lightly browned. cook sausage and onion until done and drain. in large bowl combine cottage cheese, eggs, chedder cheese with sausage mixture. bake at 350 for 40 minutes or until knife inserted into middle comes out clean. sprinkle some cheese on top and return to oven until melted. let stand apx 5 minutes to cool.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. remove crust from container and cut in half. spread out each half onto a 12\" pizza pan. for each crust:. bake for 5 minutes. spread gravy over crust. crumble eggs and spread over gravy. sprinkle sausage, mushrooms, and cheese over eggs. bake in oven 15 minutes or until cheese has melted.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: while pasta is cooking, slice mushrooms and green onions. saute garlic and mushrooms with 1 tablespoons olive oil. before mushrooms are thoroughly cooked, add green onions. remove from heat and reserve for later use. crack eggs in a bowl and lightly beat. dice tomatoes into 1 inch cubes. when pasta is cooked, drain. in large skillet melt butter with 1 tablespoons olive oil. when the butter is melted, add pasta to skillet and stir breifly. add eggs and half of the parmesan cheese. stir until eggs begin to form curds on the pasta. then add garlic, mushrooms, green onions, basil, and chopped parsley. stir in chopped tomatoes. serve with the remaining cheese and black pepper to taste.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350º. place dough for 5 biscuits on a baking sheet coated with cooking spray. reserve remaining dough for another use. flatten into 3 or 4\" rounds. bake 8-10 min or golden. while baking, cook egg substitute according to package directions. remove crusts from oven and flatten with spatula. top each with egg, ham, pepper and cheese and return to oven for 5 min or until cheese is melted.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees f. line a baking sheet with parchment paper. using a rolling pin, roll out the pizza dough to a thickness of about 1\/4 inch. transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. sprinkle with 2 tablespoons cinnamon-sugar and bake until golden brown, about 10 to 15 minutes. cool the pizza crust on a wire rack. meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest. spread the cheese mixture over the cooled crust. top with mixed berries and sprinkle with the remaining cinnamon-sugar. slice like a pizza and serve.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side. sauté sausage and mushroom together. remove from pan and keep warm. while pizza shell is heating, place peppers in pan and cook for 1 minute. add eggs and scramble together. cook until eggs are almost set. arrange cooked egg\/pepper mixture on pizza shell; garnish with mushrooms and sausage. sprinkle with cheese and place under broiler for 1 minute.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium nonstick frying pan, heat the olive oil. add the onion and saute for 2 to 3 minutes. add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften. add eggs and gently scramble until just cooked. season with salt and pepper and remove from heat. preheat the broiler or toaster oven. divide the egg mixture between the pita halves. top each pita with half the cheese and half the pancetta or bacon. toast in toaster oven or under a broiler until the cheese just begins to melt. serve immediately.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425. place ingredients on boboli shell in this order: 1 c cheese; meat; potatoes; eggs; salt and pepper; remaining cup of cheese. bake for 15 minutes. let stand5 minutes and then cut in slices and serve with garnish of salsa and sour cream.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. cover a 15\" round pan (or 2-9\") with parchment paper or spray well with pam. for the 'crust', combine potatoes, beaten eggs, and season with salt and pepper. spread on top of parchment paper and pat down with back of spoon. bake for 10-20 minutes, until set and slightly browned. remove from oven. whisk together the 7 eggs and milk, and scramble over low heat (or microwave) until very soft, about 5 minutes. season with salt and pepper and spread on top of potato mixture. top with ham, bacon, or sausage and veggies. sprinkle with cheese. return to oven and bake another 10 minutes. to serve, cut into wedges.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375 degrees. separate rolls into triangles. place in an ungreased 12 inch pizza pan with points toward the center. press crescent rolls together to form a crust and seal perforations. sprinkle sausage and bacon over crust. top with potatoes, onions, and bell peppers. sprinkle with cheddar cheese. combine eggs, milk, salt and pepper. pour over crust. sprinkle with parmesan. bake 30 minute or until crust is browned and eggs are set.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place cresent rolls in baking dish and spread out and up the sides. fry the sausage brown and crumble and spread evenly over the dish. spread the cheese over the entire dish. crumble the hash browns and spread over the entire dish. pour the well beaten eggs over the dish. place in a preheated oven and bake until well done. eat while hot it is very delicious. to make it lower in fat use turkey sausage low fat cheese low fat cresent rolls. \"eat and enjoy\".","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sausage until brown, drain. prepare pizza crust according to package directions. spoon cooked sausage over crust, sprinkle with thawed hashbrowns, top with cheese. in a bowl beat together eggs and milk and pepper. pour over crust. bake at 375 degress for 25-30 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread pizza crusts out on cookie sheets. cook it 1\/2 way through according to directions on crust package. spread 1\/2 gravy on each crust. fry up sausage, crumble and spread 1\/2 on each pizza. fry eggs, spread 1\/2 on each pizza. top with cheese -- i use about 1 1\/2 cups per pizza. you can use more or less, depening on your taste. put pizza back in the oven and cook until cheese starts to brown. enjoy!","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1.preheat oven to 400 * f. 2.spray pam on baking sheet. 3.spread out crescent roll dough on baking sheet. 4. spread out sausage on roll dough. 5. spread gravy over sausage. 6. sprinkle cheese over gravy 7.bake for about 20- 30 minutes, checking at 15 minutes or until done.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f. in a large nonstick skillet, heat 1 teaspoon of oil over medium heat. add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. brush inside of each pita round with 1 teaspoon oil. place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. remove from the oven. divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. crack 1 egg into the center of each pita. sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. serve warm.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: variation 1: add the vegetables to the egg while you are cooking it. variation 2: add the meat topping to the pita after the eggs and before the cheese. preheat the oven to 350 degrees f. spread 1 cheese wedge on each pita. divide the eggs among the pitas then sprinkle on the cheese. bake in the oven for 5-7 minutes or until the cheese is melted.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the bacon in a skillet until desired crispiness, drain on paper towels, then crumble. beat 2 eggs, adding in 1\/4 cup milk for fluffiness, then scramble. heat 2 large tortillas, set aside and cover with paper towel to keep heat inches. heat 1 (8 oz.) can of tomato sauce. evenly spread heated tomato sauce on both tortillas. top 1 tortilla with scrambled eggs, grated cheese, and crumbled bacon (in that order). place other tortilla on top of the tortilla with toppings, fold edges all the way around with water on fingertips to hold. (optional) put breakfast pizza on frying pan and heat to melt cheese. cut into slices and serve.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. grease or line with paper 12 muffin cups. in large bowl, mix flour, baking powder, salt, and nutmeg, set aside. in separate large bowl, cream together sugar and shortening. add eggs to creamed mixture and mix again. alternate adding 1\/3 of flour mixture and 1\/3 of milk to creamed mixture, beating well after each addition. fill muffin cups 2\/3 full. bake 20-25 min, until golden. remove from pan and set aside. coating:. melt butter. combine cinnamon and sugar. dip warm muffins in butter, coating well. roll coated muffin in cinnamon and sugar mixure.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta in boiling water according to package directions. meanwhile, heat a large skillet over medium heat. add olive oil, onion, red pepper and almonds and sauté for about 5 minutes or until onion and red pepper are tender. add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through. add garlic to skillet and cook, stirring, for 1 more minute. add cottage cheese, mix well and heat just until entire dish is hot. drain pasta when ready and mix well with skillet ingredients. garnish with fresh mint and serve immediately.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together potatoes and onions in small bowl. lightly spray 10-inch nonstick skillet with cooking spray and add potato-onion mixture. flatten mixture with spatula and cook until lightly browned on bottom, 7 to 9 minutes. flip and cook other side. mix tomato paste and water with whisk or fork in small bowl. spread evenly over potatoes. sprinkle oregano over tomato mixture. pour egg substitute evenly over surface and cover skillet. cook 4 minutes. sprinkle mozzarella and bacon bits evenly over surface. cover and cook 1 minute. remove from heat. slide potatoes onto serving plate. cut into 4 wedges with pizza cutter or serrated knife.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook bacon in skillet over medium heat until crisp, about 6 minute drain on paper towel. sprinkle cheese and parsley over pizza crust (preparation\/cook time does not include making pizza crust). arrange bacon slices to divide crust into 4 pieces, one piece of bacon per slice. then break egg beside each bacon strip so each quarter has one. sprinkle with pepper. bake for another 15 minute or until eggs are done as you like. let stand about 2 minute before cutting.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: press the pastry squares into 8 × 1 cup capacity greased texas muffin tins. combine ham, tomatoes chives and spring onions then divide evenly between pastry squares. whisk together the cream cheese spread, eggs, cream and seasoning. pour over ham filling and sprinkle each with grated parmesan. bake at 200°c fan-forced for 12-15 minutes until pies are golden and cooked through. serve warm.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. prepare crust according to box on the crust. put 1 cup of cheese on pizza spread all over add ½ teaspoon of black pepper. put breakfast links on a cutting board and chop fine in till crumbled then put on pizza. put hash browns on pizza spread evenly. put 1 cup of shredded cheese over all the pizza. put in oven cook for 25 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat oven to 400. line a cookie sheet with foil and spray with non-stick spray. make gravy according to directions on package. mix eggs in a bowl with milk, salt and chipolte pepper, beat well. scramble in a nonstick pan or in microwave. chop up in small pieces set aside. flatten each biscuit as much as posible, lay on cookie sheet and take a knife and cut a x slit in the center, but not all the way through, just to vent the biscuit base. place biscuits in oven for 5 minutes. remove from oven. place 2 tbsp gravy on each biscuit, top with 1 tbsp of sausage, 1 tbsp eggs and 1 tbsp cheese, cut oven back to 350. place back in oven for 12-15 minutes until cheese is melted on top.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425. grease an 11x17\"-inch baking sheet with nonstick cooking spray. roll out and gently ease out the pizza dough to the edge of the baking sheet. put the ham and cheese over the pizza dough. combine the egg substitute, sour cream and onions in a medium bowl and beat together with a whisk until fluffy incorporated. pour this mixture over the pizza. place the baking sheet in the preheated oven and bake for 20 minutes until the pizza crust is crisp and golden brown.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. in a small bowl, mix the three cheeses together, set aside until needed. press the hash browns lightly into a greased 9 inch pie pan, to form a crust. sprinkle a 1\/2 cup of cheese mixture over the potatoes, top with mushrooms, onion, bacon and broccoli. in a large bowl beat the eggs, milk, thyme, salt and pepper together until well mixed and pour over vegetables. sprinkle the remaining cheese on top and bake in a 375 degree oven for 35 minutes or until the center is set and pie is golden.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 400 degrees. grease 10\" round pie plate. cook sausage and onion in pan until sausage is no longer pink. add hash brown potatoes and ketchup, mix well. transfer to greased pie plate, sprinkle with cheese. in a separate bowl, whisk together milk, biscuit mix and eggs. (batter will be lumpy). pour batter over mixture. bake until batter is set, about 30 minute let stand about 5 min before slicing.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray counter lightly with non-stick cooking spray. combine rolls and roll into a 12-inch circle. place on sprayed pizza pan and poke several times with a fork to prevent bubbles from forming. bake crust at 375º for 5-10 minutes until it begins to turn golden. combine eggs, cream, salt and pepper. add cheeses, ham and onions. spread mixture evenly over pre-baked pizza crust. bake for 10-12 minutes. sprinkle top with freshly ground black pepper if desired.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan over med-high heat, combine the milk and vanilla and bring to a boil. add the polenta; decrease heat to med-low, and stir continuously with a wooden spoon until slightly thickened, about 3 minutes. stir in the brown sugar, mixing well. spoon into cereal bowls and top with the brown sugar and sour cream, dividing them equally. serve immediately.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook bacon over medium heat until crisp. remove to paper towels. drain, reserving 2 teaspoons drippings. stir reserved drippings into cornflakes; set aside. in a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. stir in hash browns. pour into a greased 9-in. pie plate. sprinkle with bacon and cornflake mixture. cover and refrigerate overnight. remove from the refrigerator 30 minutes before baking. bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. let stand for 5-10 minutes before cutting.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425. brown the sausage, saving the drippings. set the sausage aside and add butter to the drippings to melt. add the flour and salt and pepper to the butter and cook for about a minute. add milk and stir until thick and bubbly. set aside. scramble eggs with onions and green pepper until soft set. assemble pizzas with gravy on the bottom, then sausage, then eggs, then cheese. cook for 12 minutes.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: follow cooking instructions on french fries package. while they are cooking, cook bacon until they are crispy. fry the eggs in a lightly oiled skillet. place cooked fries on the bottom of a cast iron skillet. sprinkle bacon and cheese on top. add the fried eggs. season with salt and pepper to taste. drizzle on heated gravy.","target":"preheat 375 degrees. prepare pizza crust according to package directions. sprinkle sausage and bacon over crust. then, sprinkle with hash browns and cheddar cheese. meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese. bake for 20 minutes or until crust is golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a heavy skillet, heat oil and saute onions for 5 minutes. add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. add sherry and simmer, uncovered, 5 minutes. add potatoes and enough water to cover meat and potatoes. let simmer until the potatoes are tender, about 25 minutes. season with salt and pepper. can be served with white rice.","target":"in a dutch oven, cook bacon until crispy. set aside but reserve drippings. trim fatty edges from round steak and then cube steak into 1 inch pieces. toss beef meat with flour to coat. brown beef in the drippings. drain fat and then stir in next 13 ingredients. bring to a boil then reduce heat. cover and simmer for 1 hour. add potatoes, onions and carrots. cover and cook for 35 more minutes. stir in the peas the last 5 minutes. sprinkle with bacon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*. grease and flour a 12-cup muffin pan; set aside. in a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt. in a small bowl, combine buttermilk, butter, and eggs; add to flour mixture; stirring just until combined. gently fold in blueberries. divide batter among cups of prepared pan. bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. remove from pans and let cool on wire racks.","target":"heat oven to 375 degrees. coat 18, 2 3\/4-inch muffin tin cups with vegetable cooking spray. in mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly. sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. gently stir in 1 1\/2 cups of the blueberries. spoon batter into prepared muffin tin cups, dividing equally. top each muffin with a few of the remaining blueberries. bake about 20 minutes or until pick inserted into centers comes out clean. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f grease a 12 cup muffin pan or line with paper liners. combine flour, cornmeal, baking powder and salt in a large bowl. add next 4 ingredients. stir just until combined. add frozen blueberries. stir lightly until blueberries are combinedd in batter. spoon batter into prepapred muffin pan and sprinkle with coarse sugar. bake in preheated oven 18-20 minutes or until a toothpick inserted in center comes out clean.","target":"heat oven to 375 degrees. coat 18, 2 3\/4-inch muffin tin cups with vegetable cooking spray. in mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly. sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. gently stir in 1 1\/2 cups of the blueberries. spoon batter into prepared muffin tin cups, dividing equally. top each muffin with a few of the remaining blueberries. bake about 20 minutes or until pick inserted into centers comes out clean. cool on rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, stir together the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and tabasco sauce. bring to a boil, reduce the heat, cover, and simmer for 5 minutes. add the beans. cover and simmer for 10 minutes, until tender-crisp. arrange the beans in a shallow dish and cover them completely with the vinegar mixture. cover and refrigerate overnight. serve cold.","target":"cut the ends off the beans, and quickly cook the beans in a large pot of boiling water (that has the 1\/2 teaspoon salt added to it) and cook for 5 minutes. remove and put in cold water for 5 minutes to crisp. drain. combine oil, lemon juice, garlic, salt, and pepper. stir evenly. add the onions, green olives, and cool beans and toss until coated, add hot pepper flakes if using. set your salad out now, or keep it in fridge as long as you want to. enjoy! great for vegans and vegetarians alike. i sneak these and eat them one by one!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the stalks of the broccoli, and cut them into 1\/2 inch lengths. break the tops into small florets. steam the broccoli for 5 minutes or until it is crisp tender. plunge it into cold water to cool it off and drain it. in a large saucepan, cook the onion, celery and garlic in the butter over moderately low heat for 5 minutes or until the onion is softened. add the flour and the herbs and cook the mixture, stirring, for 5 minutes. whisk in the broth in a stream. bring the mixture to a boil, whisking. simmer the mixture for 5 minutes and add the milk. heat the soup until it is hot, but do not let it boil. add the broccoli, and salt and pepper to taste, and cook the mixture until it is heated through.","target":"in a medium mixing bowl, combine chopped broccoli, bacon, onion, and cheddar cheese. in a small bowl, mix vinegar and sugar using a wire whisk until sugar is dissolved. add mayonnaise and continue to whisk together until uniform in mixture. keep salad and dressing chilled, and pour dressing over salad mixture just prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the potatoes and cut into 2cm cubes. place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper. pour the oil over and tumble the potatoes around until they are well covered. bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes. serve with eastern style meals.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soak saffron in hot water. cook potatoes in salted water until tender but still firm, drain and set aside. heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin. cook over low heat for 5 minutes or until onion is soft. add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes. add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened. stir in the parsley and cilantro.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes in boiling water to cover 3 minutes; drain well, and set aside. saute chopped onion in butter in a large skillet over medium heat until tender. add lemon rind, lemon juice, salt and pepper and stir well. add potatoes and stir gently to combine. spoon potato mixture into a lightly greased 11x7 inch baking dish. bake uncovered at 375 for 50 minutes or until potatoes are lightly browned.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. slice potatoes into 1\" cubes and place on a baking sheet (preferrably with sides to avoid losing any). drizzle olive oil over the top of the potatoes. sprinkle salt, pepper, basil, thyme and oregano over the top of the potatoes and oil. using your hands mix the oil, spices and potatoes together until evenly coated. make sure that potatoes are in one layer on the pan. place in the oven and bake for 45 minutes. at this point take a spatula and move them around in the pan. bake for an additional 15 to 20 minutes. if desired, sprinkle a little more salt on them when they are first out of the oven.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and wash potatoes and cook in salted boiling water until tender. drain and mash with the butter and milk. beat until light and fluffy. season with salt and pepper and fold in the horseradish. pour into a buttered casserole, cover with whipped cream, sprinkle with cheese and paprika. bake in a preheated 350 degree oven until brown on top.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice potatoes. peel and chop onions. melt butter in a skillet. place potatoes and onion in skillet. add salt and pepper to taste. add cinnamon. fry on medium heat, turning occasionally, until potatoes are tender and slightly browned. great served with shirred eggs or fried eggs with crisp bacon.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crumble saffron into water. heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes. add water, salt, and pepper and simmer at medium, uncovered for 5 minutes. reduce heat to low and simmer 15-20 minutes more until water is evaporated.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a baking tray. wash potatoes and cut in half. crisscross the halfs with a knife on the bottom (none peel) side. sprinkle cuminseeds or paprika on the baking tray and place the potatoes on top. put bits of butter or drops of oil on the potatoes. sprinkel with salt and cuminseeds or paprika. leave in oven at 210 celsius for 30 minute or until bottoms are brown and potatoes are done.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover bottom (single layer) of 9x13 inch pyrex pan with potato wedges. mix water, oil, lemon juice, oregano, salt and pepper. pour over potatoes. add garlic cloves or sprinkle with garlic powder. if using garlic salt, omit salt. bake in 350 oven for 1-1\/2 to 2 hours or until all liquid has been absorbed. stir every 20 minutes. this recipe can be halved, if desired.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 200 degrees celsius. scrub potatotes and pat dry. prick each one with a fork. cook directly on middle shelf for 1 hour 20 minutes. remove potatoes from oven and halve. place halves on baking sheet and make shallow dips in centre of each potato, raising potato up at edges. mix cheese and cream together and divide betwen potatoes. grill (broil) for 5 minutes until cheese has melted and started to bubble. serve hot, sprinkled with sea salt and black pepper.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a non-stick skillet heat oil; brown potatoes for about 5 - 10 minutes stirring every minute or so (you can skip this step and go directly to next step adding potatoes and remaining ingredients to skillet to save time). add remaining ingredients to skillet and stir to combine. reduce heat to low, cover and let cook until potatoes are tender, about 15-20 minutes. note - i use about a teaspoon of the mccormick salt free seasoning blend called \"it's a dilly\" instead of the last 4 ingredients on the list - a time saver and gives it a really nice flavor. second note - original recipe says good served warm or cold - like a potato salad? i haven't tried it cold, but it certainly has potential!","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oven to 375°f190°c cut slices into the potatoes without going all the way through. insert a few herbs into each. lay them on a baking sheet, and season with salt and pepper. and drizzle with oil. bake until brown, crisp on the outside and soft inside, 45 minutes to an hour.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and cut the potatoes into large cubes- boil in salted water . potatoes should be firm but a fork should be able to go through them easily. drain. add butter and lemon juice. mix with a fork -- don't mash- potatoes should remain chunky. season with garlic salt and pepper. start tasting. add as much lemon and garlic as you want. it's all about the taste!","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: without cutting potatoes all the way through, cut 1\/4\" thick slices in potaotes. blend together flour, salt, pepper and paprika; roll each potato in mixture. place, uncut base down, in ovenproof dish or roasting pan. drizzle with butter and sprinkle with thyme. bake in 375f (190c) oven until tender, fanned out, golden and crispy, about 1 1\/4 hours. to serve, drizzle with any remaining browned butter in pan.","target":"mix all the ingredients, except the potato chips and melted unsalted butter, together in a 9-inch by 13-inch casserole dish. refrigerate; (can be made the night before.) before baking, add 2 cups crushed potato chips and ½ cup melted butter to the top of the casserole. bake at 350 degrees for one hour. refrigerate leftovers."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sauce ingredients in small saucepan and warm over low heat. set aside. preheat oven to 350 degrees. place meatloaf ingredients in large bowl and combine until uniform. add half of the sauce mixture to meat mixture. shape loaf and place in 9x5 pan. (make a slight indention in center of the loaf starting at about 2 inches in from each side of pan. this will allow the meatloaf to be a more even height when baking is complete.) bake for 40 minutes. remove from oven and pour remaining sauce over meatloaf. bake an additional 20 minutes.","target":"preheat oven to 350°f. in a small bowl, mix together the horseradish, mustard, salt, and pepper. set aside. in large bowl, mix ground beef, onion, egg, and worcestershire sauce. add contents of small bowl and mix thoroughly. add the bread crumbs and combine well. place mixture into a 1-pound loaf pan. pour ketchup over top and place in oven. bake uncovered for 45 to 60 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim and snap green beans into thirds (this can be done ahead of time). mince the onion. put water on to boil to steam beans. as soon as water boils, steam beans for 12 to 17 minutes or until tender. melt margarine for beans and sauté onions until tender. add steamed beans, basil, garlic powder and pepper. toss beans with basil sauce to coat evenly and serve.","target":"bring an inch of water to a boil in a large saucepan fitted with a steamer basket. add green beans, cover and cook until tender-crisp, 5 to 7 minutes. remove from the heat. meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. add the green beans and toss to coat. let stand about 10 minutes before serving to blend flavors."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven at 400 degrees. combine apples, lemon juice and sour cream in a small bowl. mix all other ingredients and add to the apple mixture. put into a 9\" pie tin with a premade crust. dot with butter and sprinkle with topping. bake for 50 minutes.","target":"preheat oven to 400 degrees. line a 9-inch pie pan with pastry. cut off extra dough leaving 1\/3 inch to turn under and then crimp decoratively. in a bowl, combine the egg substitute, sugar substitute, flour, salt (if using), sour cream, and lemon juice. gently fold in the sliced apples. pour into lined pie pan. sprinkle with nutmeg and coat with cooking spray. bake for 40 minutes or until the top is browned and set. chill before serving,."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. place the fish in an oiled casserole dish. top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese. bake for 20 minutes or until the fish flakes easily. baking time will depend on the thickness of the fish fillets.","target":"in a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste. pat fish dry with paper towels. using the back of a spoon, rub paste mixture evenly over the entire surface of the fish. cover with plastic wrap and refrigerate for 2 hours. preheat bbq to medium high and grease grill. bbq halibut, turning once, until cooked through, about 3 to 5 minutes per side (alternately, cook fish in a nonstick frypan over medium high heat). cooking time may vary depending on thickness of fish. remove fish to a serving plate and serve with lemon wedges. this rub works equally well with salmon, sea bass or tuna."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. spray a baking dish with non-stick cooking spray. arrange fish in dish and add oil, wine, garlic, parsley, lemon juice, and salt and pepper. bake for 10-15 minutes, or until the fish flakes easily. serve with fresh lemon wedges.","target":"in a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste. pat fish dry with paper towels. using the back of a spoon, rub paste mixture evenly over the entire surface of the fish. cover with plastic wrap and refrigerate for 2 hours. preheat bbq to medium high and grease grill. bbq halibut, turning once, until cooked through, about 3 to 5 minutes per side (alternately, cook fish in a nonstick frypan over medium high heat). cooking time may vary depending on thickness of fish. remove fish to a serving plate and serve with lemon wedges. this rub works equally well with salmon, sea bass or tuna."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush cookies, putting aside 1\/4 bag. mix cookies with margarine, press into deep 9 inch pie pan. heat chocolate and 2 tablespoons of the milk in a saucepan over low heat, stirring until chocolate is melted. beat sugar into cream cheese, add remaining milk and chocolate mixture and beat until smooth. fold in coolwhip gently, blending until smooth. spoon into crust. put protective cover over pie. freeze until firm, about 4 hours. top with reserved 1\/4 bag of crushed cookies. let stand at room temperature for about 1 hour before serving. store any leftover pie in refrigerator or freezer.","target":"using a sugar-free, fat-free, cook and serve chocolate pudding product such as jello brand, prepare filling according to package instructions, stirring as it heats. when mixture begins to boil, add pecans and coconut, mixing well. continue stirring while filling returns to a boil. remove from heat and stir in vanilla. transfer filling to pie crust. refrigerate at least 3 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, combine frozen unsweetened strawberries (about 3 1\/2 cs.) sugar. pulse until coarsely chopped. combine 1\/2 c. nonfat plain yogurt and 1 tablespoon fresh lemon juice; with the machine on, gradually pour the mixture through the feed tube. process until smooth and creamy, scraping down the sides of the workbowl once or twice. serve immediately or return to freezer for later use.","target":"in a small saucepan, combine 1\/4 cup water with gelatin allowing it to stand 1 minute. cook over low heat and stir until gelatin dissolves. set aside. in blender or food processor fitted with metal blade (i used hand held blender) puree berries. strain; discard seeds. combine pureed berries with equal and dissolve gelatin. stir in in yogurt. in a small bowl, combine egg white with 1\/3 cup water and dry milk. beat until stiff but not dry. fold into raspberry mixture. freeze in ice cream maker according to directions."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all the ingredients (except pork), whisk well. pour over the loin in a zip lock plastic bag or glass bowl. marinade in the fridge for at least 2 hours. remove loin from marinade, save marinade. cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade the outside should be nicely browned and the inside just a slight pink color rest for 5 minutes and slice into 1\/2-inch slices. heat any remaining marinade and serve over the pork.","target":"in a large resealable plastic storage bag, combine all ingredients except the tenderloins; mix well, add the tenderloins, seal and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag occaisionally. preheat the broiler, place the pork on a broiler pan or a rimmed baking sheet, discard the marinade, broil for 7-9 minutes per side, or until desired doneness. slice the tenderloins across the grain and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all the ingredients (except pork), whisk well. pour over the loin in a zip lock plastic bag or glass bowl. marinade in the fridge for at least 2 hours. remove loin from marinade, save marinade. cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade the outside should be nicely browned and the inside just a slight pink color rest for 5 minutes and slice into 1\/2-inch slices. heat any remaining marinade and serve over the pork.","target":"in heavy-duty resealable food-storage plastic bag, mix all ingredients except pork. add pork, turning to coat with marinade. seal bag; refrigerate at least 1 hour but no longer than 24 hours to marinate. heat oven to 425°f remove pork from marinade; discard marinade. place pork on rack in shallow roasting pan. roast uncovered 27 to 29 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°f. recipe tip: think zinc. pork is a super source of zinc. this mineral helps to support a healthy immune system. it also helps with taste and smell as well as tissue growth and repair."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir crystals and syrup with boiling water. add cold water and chill (10-15 minutes in the freezer should do it). blend with milk and ice cream. if you prefer, use 1 pint of coffee and 1 pint of chocolate ice cream rather than 1 quart of coffee ice cream.","target":"in a small saucepan, combine 2 cups milk with gelatin and place over medium heat; heat until gelatin is dissolved while stirring constantly. add hot chocolate mix and continue cooking and stirring until mix is dissolved. add remaining 2 cups milk, coffee, and vanilla extract; stir well. pour into a 9x13\"-inch pan and freeze for 3 hours or until firm. remove from freezer and thaw slightly. break into chunks with a knife and place in large mixing bowl. beat with electric mixer on high speed until smooth. scoop into bowls and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut off wing tips and cut each in half at the joint. toss all spices in a bowl and mix vigorously. spread the mixture on the chicken wings and bake at 375°f. for 25 minutes on each side, or until crispy. serve right from the oven with ranch or blue cheese dressing and celery sticks.","target":"preheat oven to 400°f arrange chicken in single layer on baking sheet. bake 12\u201315 minutes or until crisp and hot. combine in microwave-safe bowl, 1\/4 cup wing sauce (for mild), butter, and worcestershire sauce. (increase wing sauce to 1\/2 cup for medium or 1 cup for hot.) microwave on high 30\u201360 seconds or until butter is melted. whisk mixture until well blended. if preparing ahead of time, reduce heat at end of bake time to 200°f drizzle sauce over chicken or reserve sauce to serve for dipping instead. return to oven to keep warm up to 30 minutes. serve with blue cheese dressing and celery. note: prepare additional sauce of each heat level for dipping."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift together flour, sugar, baking powder, salt, and nutmeg. combine water, milk, oil, and peel and bring to a boil. add the flour all at once and beat until a ball forms. remove from heat and beat in eggs. heat the oil to 350 degrees. fry spoonfuls of batter for 4-6 minutes; when done, drain on paper towels and sprinkle with powdered sugar. between batches, give the oil several minutes to get up to full heat; this makes the puffs much less oily.","target":"preheat oven to 400°f. in non-stick fry pan, heat oil over medium heat. cook onion and red pepper for about 5 minutes or until softened. add broccoli, thyme, salt and pepper; cover and steam for about 3 minutes or until broccoli is tender-crisp and bright green. divide mixture among 12 greased muffin tins. sprinkle cheese over top of vegetable mixture in each cup. in bowl, whisk together liquid egg, milk, bran and whole wheat flour. divide evenly over vegetable mixture. bake for about 20 minutes or until golden, set and puffed. let cool slightly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, combine first four ingredients. cook and stir over medium heat until sugar is dissolved. bring to a rapid boil; boil for 5 minutes, stirring constantly. remove from the heat; stir in marshmallows until melted. add chocolate bars and baking chocolate; stir until melted. fold in vanilla and pecans; mix well. pour into a greased 15-inch x 10-inch x 1-inch baking pan. chill until firm. cut into squares.","target":"soften gelatin in 1\/4 cup water for 5 minutes. melt chocolate with cinnamon and sweetener; add milk and water slowly. add gelatin. stir until dissolved. remove from fire. add vanilla, cool. when mixture begins to thicken, add nuts. turn into cold pan. when firm cut into pieces."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together first 7 ingredients. add salt and pepper to taste. place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. with seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish mix together first 2 topping ingredients. pour evenly over enchiladas in casserole dish. sprinkle with shredded cheese. bake at 350 degrees for 30-40 minutes.","target":"preheat oven to 350 º. lighty oil spray a 9 x 13 baking dish. in a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1\/2 cups of the cheese. divide the chicken mixture among the 8 tortillas. roll tortillas and place seam-side down into baking dish. mix soup and milk until blended. spread soup mixture over roll-ups and top with the remaining cheese. bake 30 minutes until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together first 7 ingredients. add salt and pepper to taste. place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. with seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish mix together first 2 topping ingredients. pour evenly over enchiladas in casserole dish. sprinkle with shredded cheese. bake at 350 degrees for 30-40 minutes.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl, combine cake mix, water, oil, and egg whites. beat on low speed until moistened; beat on high for 2 minutes. gently fold in the crushed cookies. pour into 2 greased and floured 8-inch round cake pans. bake at 350° for 30 minutes or until tests done. cool for 10 minutes; remove from pans to wire rack to cool completely. in a mixing bowl, beat sugar, shortening, milk, and vanilla until smooth. frost cake.","target":"put all 4 marshmallows on a (clean) wooden stick. roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire). get 4 of the crackers and put the cooked marshmallows on them. on the marshmallows put on the ice cream than the milk chocolate. put the remaining crackers on the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. mix all ingredients together in bowl. lightly spray a cookie sheet with nonstick spray. roll mixture into a log aprox 2 in diameter. slice into 1\/4 inch slices. place slices onto cookie sheet. bake for 5-8 minutes, they will be soft. stand on sheet for 5 minutes before lifting off.","target":"set oven to 375 degrees. grease a cookie sheet. in a bowl combine flour, splenda or sugar twin and baking powder. add in peanut butter, oil, egg, water and vanilla; mix well to combine. shape into 1-inch balls and place on the cookie sheet. flatten each cookie with a fork. bake for about 10-12 minutes, or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. mix all ingredients together in bowl. lightly spray a cookie sheet with nonstick spray. roll mixture into a log aprox 2 in diameter. slice into 1\/4 inch slices. place slices onto cookie sheet. bake for 5-8 minutes, they will be soft. stand on sheet for 5 minutes before lifting off.","target":"thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of splenda. roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart. dip fork into brown sugar blend and flatten cookies using a cross hatch pattern. top with a few chocolate chips (pressed in), if desired. bake at 350f for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs on high for 5 minutes. gradually beat in sugar, pumpkin, and lemon juice. mix the rest of the regular ingredients. spread on greased 15 by 9 inch cookie sheet and top with nuts. bake at 350 for 15 minutes. turn out on towel that has been sprinkled with powdered sugar. start at narrow end and roll cake and towel together. let cool for an hour. filling: mix all of ingredients together. unroll cake part and spread filling evenly over. roll back up without the towel.","target":"beat eggs and equal for 5 minutes in a bowl. stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg. mix well. line a jelly roll pan with wax paper. spread batter evenly over pan. bake at 350°f until toothpick comes out clean; 5-8 minutes. do not over bake. cool 3 minutes in pan; turn out on a cloth and roll up from narrow end. i double just the towel end to begin the rolling process. the larger center seems to help it not to crack. chill in refrigerator until completely cool. unroll pumpkin roll and spread with filling. re-roll, place in a plastic bag and chill until serving time. slice into pinwheels and serve. to make filling: cream the cream cheese then mix whipped topping and equal until smooth and spreadable."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. prepare muffin tins with cooking spray and flour. in a mixing bowl, combine pumpkin, applesauce, egg white, and juice. in another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. mix wet ingredients with dry ingredients just until moistened. use an ice cream scoop to fill muffin tins 2\/3 full. bake for 25 minutes.","target":"preheat oven to 350°f in a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt. in a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. using a mixer combine for about 2 minutes on medium. pour wet ingredients into dry and stir until just combined. spray your muffin tins with pam and then fill cups. add decoration if using. bake for 20-30 minutes or until a toothpick comes out clean. allow to cool on a rack for 10 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled. top with single layer of sliced potatoes. sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove a couple of paper then strips of lemon peel with a potato peeler or sharp knife. cut into fine strips. crush the garlic and put into a bowl, stir in the mustard, then add 1 tablespoon lemon juice and the oil. add a pinch of salt and pepper, mix well, and add the lemon peel.","target":"creamy dressing - mix first 6 ingredients in a small bowl and then stir in chives. citrus dressing - whisk all ingredients till combined in a small bowl. asian dressing - whisk together lime juice, apple juice, salt-reduced soy sauce and sesame oil and then stir in fresh coriander and chilli. apple and mustard dressing - whisk together apple juice, balsamic vinegar and dijon mustard in a small bowl and then season with freshly ground black pepper."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven to 375°f. prepare non-stick muffin tin by spraying with cooking spray. mix the oat bran and boiling water in a large bowl, set aside. in a small bowl, combine egg whites, sugar, buttermilk, oil and fruit. add egg white mixture to oat bran and mix until blended. combine flours, baking soda and cinnamon. add dry ingredients to oat bran, stirring just until blended. spoon batter into prepared muffin tin. bake 15 to 20 minutes. all of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven to 400 degrees. spray a 12-cup muffin tin with non-stick cooking spray and set aside. mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. add the applesauce mixture to flour mixture, mixing until completely incorporated. pour the batter into muffin tin, filling about 2\/3 full. sprinkle tops of batter with walnuts. bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. please note: when you bake with splenda, the cooking time is greatly reduced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"in a large bowl combine flour, baking powder, soda and salt. stir well. push up around sides of bowl making well in cetner. in another bowl stir buttermilk with bran. let stand 5 minutes. add remining ingredients to bran mixture in order given. beat with spoon until mixd. pour into well in flour mixture and stir to moisten. batter will be lumpy. fill greased muffin cups 3\/4 full. bake at 375 for 20-25 minutes. let stand 5 minutes. remove from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven to 375°f. coat a 12-count muffin tin with nonfat cooking spray. in a large bowl, combine liquid ingredients with all-bran and brown sugar. stir until moist and set aside for 5 minutes. in another bowl, combine remaining ingredients. add to bran mixture and stir gently until blended. do not overmix. spoon batter into muffin cups (batter will be thin) until they are 1\/2-3\/4 full. bake 15-20 minutes or until wooden pick inserted in center of muffin comes out clean. do not overbake! remove from oven and let sit 5 minutes. remove to wire rack to cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven to 350 degrees f. combine milk and lemon juice and let sit 10 minutes until thickened. in separate bowl mix all the rest of the dry ingredients. add egg, oil, vanilla and syrup to thickened milk. add wet ingredients to dry ingredients. do not over mix. spoon into 6 greased muffins cups. cook for approximately 20-25 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"mix dry ingredients. mash bananas and add enough milk to make 1.5 cups total. add egg to bananas. pour wet over dry ingredients and stir just until mixed. spoon into 12 lightly greased\/pammed muffin cups. bake at 400 degrees for 15-18 minutes. remove from cups while still hot. makes 12 small or 6 jumbo muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven 350°f. combine all bran and wheat bran together. stir in buttermilk and let sit for 5 minutes. stir in liquid eggs, oil and vanilla; set aside. in separate bowl combine flour,splenda, baking soda, baking powder and cinnamon. stir into cereal mixture just until moistened. stir in berries. divide batter among muffin tins. bake 25 minutes or until tester inserted comes out clean. can be frozen. tip; frozen berries work."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven 375*. spray muffin tins with pam. in bowl stir together all bran and milk; let soak 5 minutes. meanwhile combine flour,flax seed,brown sugar blend,baking soda, baking powder, salt,raisins and cinnamon. add egg beater, canola oil and vanilla to the all bran. gently stir in dry flour mixture with the wet ingredients. add cranberries. spoon batter into muffin tips. sprinkle each muffin with splenda. top with almonds. bake for 30 minutes. tip: i use an ice cream scoop to make my muffins; makes it so much neater."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups. mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl. then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin. bake for 25\/30 minutes or until ready. cool on a wire rack and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. mix first 4 ingredients in a bowl. mix the rest of the ingredients in another bowl. mixing completely. add dry ingredients to wet ingredient mix. do not over stir. spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) bake 18 to 20 minutes in a 400 degree oven.","target":"preheat oven to 350 degrees fahrenheit. place the brans and brown sugar in a medium bowl and mix well, pressing out any lumps of sugar with the back of a spoon. add the baking powder and mix well. combine the wet ingredients (milk though oil) and stir well, then add wet ingredients to dry mixture and mix well. fold in optional nuts and\/or fruit. divide the mixture among 12 muffin cups which have been coated with cooking spray. bake for about 15 minutes, until a wooden toothpick inserted in the center of a muffin comes out clean. remove pan from oven, let it rest 5 minutes before removing muffins. serve warm or at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a large, dry, cast-iron skillet over medium heat. place 1 tortilla in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the scallions, jalapeno and cilantro (or epazote), if using. when cheese melts, top with another tortilla and flip to toast other side. total cooking time is 2 minutes. transfer quesadilla to a cutting board and cut in half. keep warm. make 3 more quesadillas with remaining ingredients.","target":"in a medium bowl, toss together the cheese, green onion, and chilies: set aside. spray a medium skillet with nonstick spray and place over medium heat. when hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. when the cheese begins to melt, about 1 minute, fold in half. continue cooking until lightly brown on both sides, about 1 minute. transfer to cutting board, repeat with the remaining tortillas and filling. cut into wedges with a knife or pizza cutter and serve immediately with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: this is a easy blender recipe, so get out that trusty blender! combine into blender the sugar, milk, onion soup mix, and butter. blend together for a few seconds. soften the yeast in the warm water. add into blender while still warm. mix for a few seconds. pour mixture into a bowl. combine the flour with the mixture, mix well. cover the bowl and let rise in a warm place for 45 minutes. stir the batter down, beating very well. pour into a greased 1 1\/2-quart casserole dish. let the dough rise until doubled in size. bbake at 375°f for a hour.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg skillet, cook beef in butter for 3 minutes. remove beef and keep warm. to skillet, add mushrooms; saute 2 minutes. add onion and garlic; cook 1 minute; stir in the flour. add water, lemon juice, vinegar, boullion, and pepper. bring to a boil, cook and stir 1 minute. stir in sour cream and beef, heat through--do not boil. serve over noodles. sprinkle with paprika.","target":"combine 1\/2 cup flour and 1\/4 teaspoon of pepper in a large resealable bag. add beef, a few pieces at a time, and shake to coat. in a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. remove and keep warm. in the same skillet, saute mushrooms and onions in drippings until tender. add garlic, cook 1 minute longer. whisk remaining flour and broth until smooth, stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. add the beef, salt, and remaining pepper, heat through. add sour cream, heat through. (do not boil) serve with noodles."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a large saucepan, cook onion, stirring, until soft. stir in pumpkin and potato, cook, stirring, 5 minutes. stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally. blend or process soup, in batches, until pureed. if desired, push through food mill or large sieve into a large clean saucepan. serve topped with a dollop of sour cream and a few chives (optional). if adding cream: just before serving, add cream, stir over heat until soup is hot.","target":"melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1\/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sausage, burger, 1\/2 of the sour cream and the pizza sauce. pour into a 9x13 pan. add toppings (green peppers, mushrooms, pepperoni, or any other toppings you prefer) bake 10-15 minutes at 350. remove from oven and put remaining half of the sour cream and most of the cheese on the top. (reserve approx. 1\/2 - 3\/4 c. cheese for the very top) layer the crescent rolls over the cheese. sprinkle remaining cheese on top of crescents. bake at 425 for 10-20 minutes, or until crescents are baked thoroughly, and golden brown.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saute pan cook sausage, onions, pepper, and basil until meat is browned. drain fat stir in 1\/4 c flour add tomato sauce, bring to a boil transfer to a greased 13x9x2\" pan top with mozarella cheese in a large bowl combine eggs, milk, flour, oil and salt, mix well. stir in parmesan. pour over sausage mixture bake at 425 for 30 minutes or until topping is light brown.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry beef, onion and peppers until beef is no longer pink. add sauce and spices. turn into a greased 9x13-inch pan. arrange pepperoni slices over beef mixture. cover with cheese slices. crust: beat eggs in bowl, add milk and oil. beat on low speed until blended. add flour. beat. pour over cheese. smooth top. sprinkle with parmesan cheese. bake uncovered at 400°f for 20 minutes. let stand for 20 minutes. serve. bake as directed then cool. freeze at this point. when you want to eat this, thaw and reheat.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400. form sausage meat into 6 patties. simmer in frying pan with 2 tbsp water, keeping it covered. remove the cover, and brown both sides of the patties. put patties in casserole dish or 8x8x2 cakepan. brown the onions in the sausage fat. then put onions over sausage. combine the tomato soup and 1 tbsp water. pour the soup over the patties and onions. in a bowl,blend the biscuit mix and milk, creating a soft dough. roll to fit the baking dish,and put over the layered sausage,onion,soup. lightly brush the dough with milk. bake 20 minutes or until done.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown beef and onion; drain. stir in sauce, garlic and oregano. spread in a greased 9x13pan. sprinkle with mozzarella cheese over meat mixture, set aside. combine eggs, milk, oil salt and flour pour evenly over meat mixture. sprinkle with parmesan cheese. bake at 350°f for 30 minutes.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine rolls and roll into a 9x13-inch rectangle. cover with plastic wrap and let rest. brown ground beef and onion. drain off fat. blend in pizza sauce, garlic salt, and oregano. spread in the bottom of a sprayed 9x13-inch pan. sprinkle with mozzarella cheese. remove wrap from dough and place dough over meat mixture in pan to completely cover . cut a small slit in the dough to vent steam. sprinkle with parmesan and bake at 350°f 25-30 minutes.","target":"heat oven to 400°f. form sausage meat into 6 patties. simmer in frying pan with the 2 tablespoons water, keep covered. remove the cover, allow both sides to brown. put patties in casserole dish or 8x8x2-inch cakepan. brown the onions in the sausage fat. then put onions over sausage. pour tomato soup and water, combined, on top. in a bowl, blend the biscuit mix and milk, creating a softened dough. roll to fit the baking dish and put on layered sausage, onion, and soup. lightly brush the dough with milk. bake 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: parboil potatoes about 15 minutes, drain, peel, and cut into thin slices. in large skillet, lightly brown garlic in oil. remove garlic from pan, add tomatoes, salt, pepper and oregano. cook tomatoes about 5 minutes. add sliced potatoes to tomato mixture, and cook about 10 minutes more. serve immediately.","target":"sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft. combine evaporated milk and flour in small bowl, whisk until smooth. slowly add to onion, stirring constantly, until boiling and thickened. stir in mustard, salt, basil, sugar and oregano. arrange 1\/2 of the potatoes in a greased 2 quart casserole. sprinkle with pepper. layer with 1\/2 of the tomato slices. cover with 1\/2 of the onion sauce. repeat layers. sprinkle with parmesan cheese, cover and bake in 375°f degree oven for 45 minutes. remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: parboil potatoes about 15 minutes, drain, peel, and cut into thin slices. in large skillet, lightly brown garlic in oil. remove garlic from pan, add tomatoes, salt, pepper and oregano. cook tomatoes about 5 minutes. add sliced potatoes to tomato mixture, and cook about 10 minutes more. serve immediately.","target":"preheat oven to 120°c (250°f). peel and quarter the potatoes, and place in a roasting pan so they fit quite snugly. mix remaining ingredients well and pour over the potatoes so that the liquid comes half way up the pan. cover with foil and roast for 1 hour. turn the potatoes in the liquid and put the oven up to 180°c (350°f). return to the oven uncovered to allow the liquid to evaporate. cook until golden and liquid is gone; you may have to baste the potatoes a couple of times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425. in mixer, blend sugar and margarine. add egg substitutes and mix until lumpy. add flour and baking powder. mix. then add sour cream and mix just until combined. add berries by hand. drop by large spoonfuls onto greased cookie sheets, or shape by dropping big globs onto lightly floured surface and using a knife or spatula to cut into thick triangles. transfer to greased baking sheet and cook 10-20 minutes (depending on size), or until golden brown.","target":"put prunes and water in a blender and puree. preheat oven to 400 degrees f. coat baking sheet with cooking spray. in a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon. mix in prune puree. add margarine and mix. mix in yogurt until just blended. stir in cranberries. on floured surface, roll or pat dough to ¾ inch thickness. cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed. arrange on baking sheet, spacing 2 inches apart. beat egg white and brush on scones. sprinkle with sugar. bake about 15 minutes or until golden brown and springy to the touch. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"sift all dry ingredients together and set aside. in a separate bowl mix all wet ingredients and mashed bananas. mix wet and dry ingredients together and mix well, then fold in nuts. pour in a greased and floured loaf pan. bake at 350 degrees for 30-45 minutes or until middle is done."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"mix all dry ingredients together except for the raw sugar. seperately mix all wet ingredients together. combine wet and dry ingredients mix well but don't over mix it will toughen the loaf. pour into greased and floured loaf pan sprinkle the raw sugar over the loaf cook at 350 degrees about 45 minutes until you can prick it with a tooth pick and it comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"mix mashed bananas and sugar until the sugar has dissolved. beat eggs and add to bananas, blending well. sift dry ingredients and mix in with banana mixture. if desired fold in nuts or chocolate chips. pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"preheat oven to 350. spray glass loaf pan with cooking spray. seperate egg yolks from egg whites. put egg whites to the side. combine flour, baking soda, splenda, flax seed, cinnamon, nutmeg and walnuts into a bowl. in a separate bowl, blend bananas together until mush. mix in butter, milk, sugar and egg yolks until creamy. combine dry ingredients slowly until well mixed. take egg whites and beat until stiff peaks form. fold into banana mixture. do not beat into mixture. fold in with large spoon. pour mixture into loaf pan. bake for 45 minutes or until toothpick inserted in comes out clean. cool and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"split the bagel if not done so already and toast. smear each side with cream cheese (just a thin layer, this is supposed to be diet food). top one side with sliced banana, sprinkel with cinnamon and drizzle of honey, close it up with the top half of the bagel and enjoy. one for snack, two for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"preheat oven to 350 degrees f. combine bananas, sugar, butter, vanilla extract and eggs in a large bowl and beat with a mixer until well blended. in another bowl, combine flour, salt, baking soda and stir. add flour mixture to banana mixture slowly and beat well. spoon batter into a 9 inch × 5 inch non-stick loaf pan and bake for 45 minutes, or until a wooden toothpick or clean knife inserted in the center comes out clean. cool for 15 minutes before removing from the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehead oven to 350°f. mix flour, baking powder, baking soda and salt together. smash bananas. whisk egg whites and sugar until stiff or take on a creamy look. mix egg yolks with smashed bananas and 1\/2 of the amount of flour. then gradually add in the remaining flour. fold in egg whites\/sugar mixture into the banana mixture (note: do not overmix) pour mixture into a greased tin and bake for approximately 1 hour.","target":"preheat oven to 350 and deg;f. mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed. add flour and baking soda; mix until combined. scrape down sides as needed. add oil, cream and vanilla extract in a steady stream until fully emulsified. add eggs and scrape bowl down. divide mixture into 2 loaf pans. bake for 30 minutes at 350f, reduce temperature to 330f for 50 minutes. remove from pan and cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in 1\/4 cup butter. mix in flour. add broth,clam juice,wine,cream and oregano. simmer for 3 minutes. stir in 1\/4 cup parmeasean. set aside. melt remaining butter.add garlic and mushrooms,cook quickly. disgard garlic. bring salt water to boil,cook pasta,al dente. combine pasta with sauce,add mushrooms and shrimp. pour into buttered 9x13 casserole. top with remaining parmesean. bake uncovered,375 degrees for 20-25 minutes,or until bubbly.","target":"cook pasta according to directions or try recipe#30358 perfect pasta with no watching and no sweating in a large saucepan combine soup, milk, swiss cheese, dill, lemon zest, mustard powder and black pepper cook over medium heat until the cheese has melted. stir in the salmon and cooked pasta shells. spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients heat oven to 350f. sprinkle with parmesan and parsley. bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add olive oil, onion and garlic in a large pot over a medium heat. cook for 3 minutes, or until onion has softened. add sausages. cook for 3-4 minutes. add can of crushed tomatoes and 2 cans of water. bring to boil. add seasonings and sweet chilli sauce to taste. add pasta. allow to simmer for 6-8 minutes. add extra water if it starts to boil dry. (if using fresh vegetables, add at the same time as the pasta.) add frozen vegetables and fresh basil. continue to simmer for 5 minutes. remove from heat and serve. consistency should be slightly soupy, but not an excess of liquid.","target":"cook pasta according to directions or try recipe#30358 perfect pasta with no watching and no sweating in a large saucepan combine soup, milk, swiss cheese, dill, lemon zest, mustard powder and black pepper cook over medium heat until the cheese has melted. stir in the salmon and cooked pasta shells. spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients heat oven to 350f. sprinkle with parmesan and parsley. bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 degrees. cook the chicken breasts in a lightly oiled skillet on medium heat for approximately 6-8 minutes on each side or until chicken is no longer pink inside; cool for 5 minutes; then dice. at the same time, cook the pasta according to box directions. when done, drain the pasta and place in a large, greased baking dish. add the chicken and remaining ingredients to the pasta. mix well. cover and bake for 45 minutes. stir and enjoy!","target":"cook pasta according to directions or try recipe#30358 perfect pasta with no watching and no sweating in a large saucepan combine soup, milk, swiss cheese, dill, lemon zest, mustard powder and black pepper cook over medium heat until the cheese has melted. stir in the salmon and cooked pasta shells. spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients heat oven to 350f. sprinkle with parmesan and parsley. bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta according to package directions. while the pasta is cooking, heat the oil and sear the salmon on both sides. toss the cooked pasta with the garlic, pesto and butter until thoroughly combined. divide the pasta onto 4 plates. top with seared salmon. serve with a sprinkle of parmesan and a squeeze of the lemon.","target":"cook pasta according to directions or try recipe#30358 perfect pasta with no watching and no sweating in a large saucepan combine soup, milk, swiss cheese, dill, lemon zest, mustard powder and black pepper cook over medium heat until the cheese has melted. stir in the salmon and cooked pasta shells. spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients heat oven to 350f. sprinkle with parmesan and parsley. bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: position oven rack 4\" from heat. preheat broiler. mix the cumin, chili, garlic, salt and cayenne. sprinkle evenly over shrimp. coat broiler rack with cooking spray. arrange shrimp in a single layer on rack. broil until cooked, approx 3 minutes. divide the guacamole evenly among the chips, top with a shrimp and a bit of cilantro.","target":"in a 4-quart dutch oven cook pasta with broccoli according to package directions. drain; return to dutch oven. cover and keep warm. meanwhile, drain tomatoes, reserving oil. if necessary, add olive oil to equal 1\/4 cup. in extra-large skillet heat oil over medium-high heat. add shallots; cook and stir 1 to 2 minutes or until tender. add shrimp and crushed red pepper; cook and stir 2 minutes. add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque. toss shrimp mixture with cooked pasta. season with salt and pepper. drizzle additional olive oil. transfer to serving bowls. sprinkle with snipped fresh basil. serves 4."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal. and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture. shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly. and evenly in the cornmeal. pour about 3 inches of oil into a heavy saucepan; heat to 375°; fry the balls in batches until golden, about 2 minutes; drain on paper towels. serve hot.","target":"melt the butter, and blend in the flour, then milk. cook until thickened, stir continuously. cut the crabmeat into small pieces, removing fiber. combine crabmeat with the spices, onion, parsley, and worcestershire to cream sauce. lightly sprinkle the breadcrumbs on bottom of pan. spread the mixture in pan and chill for 1\/2 hour. when chilled, mold the mixture into small balls and roll in fine bread crumbs. then dip in beaten egg, and re-coat in crumbs. fry in deep fat about 350f, or until lightly browned. drain on paper towels, stick tooth-picks in and serve!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine. add flour, salt and blend until smooth. stir in cold milk, gradually until thick, stirring constantly. if thicker sauce is desired, use 3-4 tbsp margarine and 3-4 tablespoons flour. \u2022for cheese sauce, add cheese whiz or cheddar to taste, and stir in until melted. serve hot over vegetables, fish or eggs.","target":"soften the shallots in a little butter over a low heat. then add the vinegar and white wine and boil until reduced to one third. add the cream and cook gently for 1 minute. mix in the butter little by little and add the herbs. transfer to a blender and process until smooth or pass through a fine sieve. return to the pan, season with salt and pepper and heat very gently to warm through. serves with steamed fresh veggies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan, melt butter until bubbly. place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy. pour in half the butter in a very slow, steady stream until creamy. then turn blender to high and add remaining butter slowly. taste and correct seasonings. serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.","target":"soften the shallots in a little butter over a low heat. then add the vinegar and white wine and boil until reduced to one third. add the cream and cook gently for 1 minute. mix in the butter little by little and add the herbs. transfer to a blender and process until smooth or pass through a fine sieve. return to the pan, season with salt and pepper and heat very gently to warm through. serves with steamed fresh veggies."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook egg noodles according to package directions, drain well and set aside. while they're cooking, melt the butter in the bottom of a 2 qt. pot. add the onion and saute until tender. add the soup, milk, tuna, cheese, pepper and peas, stir and continue to heat until cheese is melted and sauce is well blended. pour over noodles, mix well and serve.","target":"preheat oven at 350°f. brown ground beef and drain. add the next 11 ingredients. simmer for about 5 minutes. layer a 9x13-inch pan with quartered tortillas. add about half of the meat mixture. add 1 cup of the cheese. repeat steps 4-6. put foil on top and bake on 350°f for 30 minute or till bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook egg noodles according to package directions, drain well and set aside. while they're cooking, melt the butter in the bottom of a 2 qt. pot. add the onion and saute until tender. add the soup, milk, tuna, cheese, pepper and peas, stir and continue to heat until cheese is melted and sauce is well blended. pour over noodles, mix well and serve.","target":"mix all ingredients except the noodles. in a four quart slow cooker, place half of the ingredient mixture. layer noodles over the mixture in the cooker. it is ok to break them to fit. cover noodles with remaining mixture. cook on low 5-6 hours. serve with salad, peas and bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. wipe mushrooms with damp cloth. remove the stems and finely chop. set aside. dip mushroom cap in melted butter and place crown-side-down in baking pan. saute chopped mushrooms and onions in remaining butter. remove from heat and add the wine and croutons; toss. spoon mixture into caps. bake 15-20 minutes or until hot.","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. wipe mushrooms with damp cloth. remove the stems and finely chop. set aside. dip mushroom cap in melted butter and place crown-side-down in baking pan. saute chopped mushrooms and onions in remaining butter. remove from heat and add the wine and croutons; toss. spoon mixture into caps. bake 15-20 minutes or until hot.","target":"heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped\/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine crushed cookes, sugar and melted margarine. press into an ungreased 13x9x2 inch baking dish. bake at 350 degrees for 6-8 minutes or til golden. brown. cool. beat cream cheese and confectioners sugar. fold in 1 cup whipped topping. spread over cooled crust. beat milk and pudding mix on low speed for 2 minutes. spread over cream cheese layer. top with remaining whipped topping. sprinkle with cookie pieces. refrigerate for at least 1 hour before serving.","target":"measure peanut butter into a bowl. heat peanut butter in microwave for 20 seconds. spread approximately 1\/2 cup peanut butter into bottom of each crust (about 1 cup total). let remaining peanut butter (approx 1\/2 cup) cool. mix 2 boxes of pudding with 3 cups skim milk, beating until thick. divide pudding mixture in half and pour one half over each pie. mix whipped topping and remaining peanut butter until blended. spread one half of whipped topping mixture over each pie. sprinkle peanuts on top of pies. refrigerate 1 hour or until well-chilled. serve and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend all ingredients until uniform. knead the dough for about 10 minutes. roll into small balls and place on an ungreased baking sheet (these do not expand, so can be fairly close together). flatten the balls- i like to use a cut-crystal glass with a detailed bottom- it makes the cookies more attractive. bake at 350 degrees for 8 minutes.","target":"cream butter with sugar in mixing bowl til soft and fluffy. stir in rice flour and all purpose flour until blended. roll on lightly floured board. cut into 1 1\/2\" rounds. place on ungreased cookie sheets. prick with a fork (to form design if desired). bake 325f 25 mins til golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts until tender (about 45 minutes). cool and remove chicken from bones and chop fine. mix mayonnaise, good seasons italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well. better if made the day before serving so flavors can meld. refrigerate immediately. may need to add extra mayonnaise the next day and a little extra seasoning if desired.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg bowl, cream butter and sugars. add eggs, one at a time, beating well after each addition. beat in vanilla. mix the flour, baking soda and salt. add to creamed mixture. stir in walnuts and chips. drop by tbs on ungreased sheet. bake at 350* for 10 minutes, until golden.","target":"in a mixing bowl cream the butter, cream cheese and sugars. add the egg and egg white; mix well. combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture. stir in chocolate chips. drop by rounded tablespoons 2 inches apart onto baking sheets coated with nonstick spray. bake at 375 for 7-10 minutes or until edges are set. cool for 2 minutes before removing to wire racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in lg bowl, cream butter and sugars. add eggs, one at a time, beating well after each addition. beat in vanilla. mix the flour, baking soda and salt. add to creamed mixture. stir in walnuts and chips. drop by tbs on ungreased sheet. bake at 350* for 10 minutes, until golden.","target":"pre-heat your oven to 350 degrees f. cream the butter and splenda sugars. add the eggs one at a time and blend well. mix the baking soda with the flour and add a little at a time to the batter. add the vanilla. add the nuts, chocolate chips, toffee bits and potato chips and mix well. drop the dough, about the size of a walnut, onto a greased cookie sheet. bake 10 to 12 minutes (just until they are a light brown, undercooked is better than over cooked.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles. in large skillet, cook pork and onions until pork is done. drain noodles, add to skillet. add corn, soup, salt and pepper. put in a greased casserole dish. cover and bake for 30 minutes at 350 degrees. uncover and bake an additional 15 minutes.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for eggs: beat eggs milk and salt just until blended. pour into greased 13x9x2\" baking pan. bake in preheated 325 degree oven for 20 minutes or until set. sprinkle with cheese; bake 5 minutes more or until cheese melts. let stand for 5 minutes. cut into squares; spoon salsa on top. serve with condiments. for salsa: in small saucepan bring all ingredients to boil; reduce heat; stirring occasionally, simmer uncovered 30 minutes or until thickened. serve warm or at room temperature. can be prepared a day or two ahead and refrigerated.","target":"preheat oven to 350 and spray a muffin tin with pam. warm the refried beans up a little in the microwave. spread the beans in the middle of each tortilla and as you finish each one, form them into each of the muffin cups (you just need to put a fold in one side!). put one teaspoon of salsa in the bottom of each cup and sprinkle the diced jalapeno among the cups, if using. crack one egg into each cup, then sprinkle with some cheese. bake in the oven until the eggs are set!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spaghetti and drain. brown hamburger in skillet. add meat sauce to hamburger. in a 9x13 baking dish, spread spaghetti, butter, and salt. layer mozzarella cheese, then the cottage cheese. spread the hamburger mixture in next. now sprinkle parmesan cheese on top. bake at 350 degrees for 20 minutes.","target":"brown meat and onion. add all ingredients through parmesan. in sprayed 9x13 baking dish, layer as follows: 1\/2 of the sauce. 5 noodles. all the cottage cheese. remaining 5 noodles. remaining sauce. top with mozzarella cheese. cover with foil and bake at 350 for 1 hour. uncover and bake 15 minutes longer. let stand 15 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spaghetti and drain. brown hamburger in skillet. add meat sauce to hamburger. in a 9x13 baking dish, spread spaghetti, butter, and salt. layer mozzarella cheese, then the cottage cheese. spread the hamburger mixture in next. now sprinkle parmesan cheese on top. bake at 350 degrees for 20 minutes.","target":"pre-heat oven to 350 degrees. in medium saucepan, combine spaghetti sauce, tomatoes, mushrooms, red win and hot sauce. simmer. in large skillet, combine ground turkey, garlic and shallots. cook until turkey is browned. drain liquid from turkey. add turkey mixture to sauce and heat through. in a medium bowl, combine ricotta cheese and milk together, mix until smooth. once noodles have cooked lightly spray a 9x13 pan with olive oil. place three noodles on the bottom of the pan. spread 1\/3 ricotta cheese mixture over noodles, then top with 1\/3 sauce mixture. repeat process twice more and top with mozzarella cheese. bake for 30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spaghetti and drain. brown hamburger in skillet. add meat sauce to hamburger. in a 9x13 baking dish, spread spaghetti, butter, and salt. layer mozzarella cheese, then the cottage cheese. spread the hamburger mixture in next. now sprinkle parmesan cheese on top. bake at 350 degrees for 20 minutes.","target":"heat the oven to 375 degrees f. brown the turkey meat, drain and rinse and season with desired seasonings (i find italian seasonings and garlic work best). simmer the spaghetti sauce on low heat, covered. stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper). stir in the cooked and rinsed turkey meat and allow to simmer until bubbling. prepare a lasagna pan (14 by 9, i believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese. repeat for a second layer. bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top. serve with garlic bread and salad and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook spaghetti and drain. brown hamburger in skillet. add meat sauce to hamburger. in a 9x13 baking dish, spread spaghetti, butter, and salt. layer mozzarella cheese, then the cottage cheese. spread the hamburger mixture in next. now sprinkle parmesan cheese on top. bake at 350 degrees for 20 minutes.","target":"sautee' onion and garlic in oil. stir in soup, tuna, milk and seasonings. in a 8x12 pan; layer 1\/2 the noodles, 1\/2 the mozarella cheese, 1\/2 the tuna mixture and 1\/2 the velveeta. repeat layers. top with parmesan cheese. at this point you can sprinkle more oregano on top, if desired. bake for 30 minutes at 350º. allow to stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain. mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl. heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat. when dressing has cooled somewhat, toss with salad, mixing well. chill well before serving.","target":"cook vegetables as directed on package. drain and cool. drain and rinse beans. mix first 6 ingredents together. in a small sauce pan combine vinegar, splenda and corn starch. cook until slightly thickened. adjust vinegar and splenda to your tastes. should have a sweet\/sour taste. add dressing to vegetables. serve cold."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line strainer with 4 layers of paper towels. place strainer over a bowl. pour yogurt into prepared strainer. cover with plastic wrap. let set overnight in fridge. discard liquid. use as you would sour cream. cut tops off of tomatoes. scoop out and discard pulp. set shells aside. combine cheeses and spices. place mixture in ziplock bag. snip one end and pipe cheese mixture into tomato shells. fill tomatoes with mixture. top with parmesan and chill.","target":"1. using a sharp knife cut off the top 1\/3 of each tomato on the stem end. set aside the tops for garnish, if deired, or discard. hollow out tomatoes; invert on paper towels and set aside. 2. place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . process for 15 seconds; add the cream cheese and chèvre. process another 30 to 45 seconds or until the filling is smooth. 3. place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. garnish with fresh parsley or dill sprigs and\/or reserved tomato tops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring sugar and cinnamon sticks to a boil with one quart of water over medium heat; simmer 20 minutes. remove zest from oranges and lemons, reserve. squeeze juice from oranges and lemons, reserve. remove cinnamon sticks and add fruit juices and zest, cooking 5 minutes more. remove from heat and strain. steep tea bags in 2 cups of boiling water; cool. mix together tea with fruit juices and 2 quarts of cold water. serve cold, over ice.","target":"steep teabags in boiling water for 20 minutes (add splenda to tea during steeping, if you want it sweeter.). remove teabags, and put tea in refridgerator to cool completely. pour orange juice and lime juice into pitcher of ice. add tea, mint, lemon and orange slices. stir well. pour into glasses half filled with ice, and enjoy. for a quicker assembly, steep tea and set in fridge the night before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel, pit and chop peaches. in saucepan combine peaches,lemon juice, and pectin. cook over high heat stir constantly about 5 minutes or until full rolling boil. stir in sugar. return to a full rolling boil. boil hard for (1) minute stir constantly. remove from heat and add vanilla extract and bourbon (bourbon is optional). skim off foam. ladle in hot sterilzed jars process in boiling bath 5 minutes.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine juice and pectin in a large saucepot. bring to a boil. stir in sugar and return to a rolling boil. boil hard 3 minutes, stirring constantly. remove from heat. skim foam if necessary. ladle hot jelly into hot, sterile jars; 1\/4\" head. process 5 minutes in boiling water canner. about 8 half pints.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine peaches and water in a large saucepot. cook gently 10 minutes. add sugar, stirring until dissolved. bring slowly to a boil. cook rapidly to gelling point, about 15 minutes. as mixture thickens, stir to prevent sticking. remove from heat. skim foam if necessary. ladle hot jam into hot sterilized jars, leaving 1\/4-inch headspace. adjust two-piece caps. process 15 minutes in a boiling-water canner. remove from hot water bath. cover with dry towel. allow to set until caps seal and jars are cool.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to peeled, pitted, and crushed peaches add 2 t.lemon juice. let stand while preparing raspberries. crush raspberries and add remaining 2 t. lemon juice. combine peaches and raspberries with sugar in a heavy kettle. mix well and bring to a boil. boil hard for 1 minute. remove from heat and add pectin. stir well and skim off foam. add the almond extract and stir well again. pour into clean, hot, sterile jars. process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare peaches by peeling, pitting, and cutting into quarters. chop in a food processor or cut into small pieces. put the peaches, lemon juice, sugar, and nutmeg in a saucepan over medium heat, stirring to dissolve all the sugar. boil rapidly and stir constantly until the jam is thick or has reached the jell point on a thermometer. remove from heat and let stand 5 minutes; skim off any foam. ladle into hot jars. clean the rims, seal, and process in hot water bath for 10 minutes.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel fruits; discard pits. mash fruit to a pulp. combine fruit pulp, sugar and lemon juice. stir over very low heat until sugar dissolves. bring to a full rolling boil. cook 3 minutes, stirring constantly. remove from heat; stir in pectin. stir 5 minutes to keep fruit well-distributed. pour into 8-oz., sterilized canning jars. water-bath process for 10 minutes.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare 1\/2 pint jars, lids, and water bath. combine peaches, raspberries, lemon juice, and sugar in a large pot. stir to combine. bring slowly to a boil, stirring until sugar dissolves. stir in liquid pectin. return to a rolling boil. boil hard 1 minute, stirring contantly. remove from heat. skim foam if necessary. ladle hot jam into prepared jars, leaving 1\/4-inch headspace. cap, and process 10 minutes in boiling water bath.","target":"cook crushed peaches in a pan. mix in lemon juice, pectin and artificial sweetner. bring to boil and boil for 1 minute, stirring constantly. remove from heat and keep stirring for 2 minutes. pour into half pint jars to within 1\/4 inch from top. seal and store in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"drain all the beans well. in a bowl place the sesame oil and garlic, mix well. add the onion, stir. sprinkle in the coriander, chili, cumin, black pepper and salt and stir. mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves. serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"place beans in a serving bowl and add onion. drain tuna and break into large flakes. add to the beans. add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. gently toss. arrange lettuce leaves on a serving platter and spoon salad over the leaves. toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. arrange tomatoes around edges of salad plate. sprinkle tuna and tomatoes. with the remaining parsley and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended. add remaining ingredients; mix lightly. cover and refrigerate 2 hours or overnight. stir gently just before serving. note: salad may be prepared the day ahead. cover and refrigerate until ready to serve. substitute: lime juice may be substituted for lemon juice if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"rinse and drain the beans until somewhat dry. in a small bowl combine all the ingredients for the vinagrette. in a larger bowl add the beans, capsicum and onions. add the vinigrette and mix well. store in the fridge for as long as you like before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"in a small bowl, combine the first 8 ingredients (vinegar thru coriander). whisk until well blended. in a medium bowl, combine remaining ingredients (beans thru cilantro). pour dressing over bean mixture. stir to coat evenly. serve immediately, or refrigerate several hours, and serve cold. delicious either way!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open each can of beans (all cans are 14 1\/2 oz size) and pour into collender and rinse, add to bowl along with tomatoes, and olives. crumble the feta cheese, chiffonade the basil (roll up leaves and slice into thin strips), slice the green onions including the greens, mix the oil and vinigar, add everything to bowl and stir. taste and add salt and pepper as needed (watch out the feta is salty).","target":"in a medium sized bowl, or the container you will store the salad, mix together the garbanzo beans, wax beans, and french style green beans. in a small bowl, combine the remainder of the ingredients (champagne vinegar down to the celery seeds on this list above), and whisk until well combined. pour the liquid over the beans and mix to blend. note: best if it can sit for at least 8-10 hours in the fridge prior to serving. if you must serve sooner than that, i recommend using about 2 tb of fresh onion, diced, in place of the dried minced onion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare rice mixes according to package directions; set aside. melt butter in a large skillet; add onion, celery, and water chestnuts. saute 10 minutes or until tender. stir in rice, chicken, 3 cups cheese, and next 5 ingredients. spoon mixture into a lightly greased 15x10 inch baking dish. top casserole with breadcrumbs. bake at 350 degrees for 30 minutes. sprinkle with remaining 1 cup cheese; bake 5 more minutes.","target":"preheat oven to 350°f. cook rice according to package directions and spoon into greased 2 quart casserole dish. layer chopped chicken over top of rice. mix soup, mayonnaise and curry powder and pour over chicken. top with dry stuffing mix and dot evenly with butter. bake for 30 minutes, or until bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put ham and cheese on chicken. roll up and secure with a toothpick. place chicken in the slow cooker\/crock pot so it looks like a triangle layer the rest on top. mix soup with the milk, then pour over top of chicken. cover and cook on low for about 4 hours or until chicken is no longer pink. serve over pasta. sauce can be used over the pasta.","target":"in a medium skillet over med-hi heat melt margarine add chicken and cook 10 minutes, or until brown; set aside. add remaining ingredients except the noodles. reduce heat to low. cover and cook 5 minutes. add noodles to sauce stir simmer for 5-10 minutes on low. serve and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve gelatin in simmering water in large heatproof bowl. stir in orange rind. pour reserved pineapple juice into 2-cup measure. add lemon juice and enough cold water to total 2 cups. stir into gelatin mixture. refrigerate 1 to 1 1\/2 hours or until consistency of unbeaten egg whites. fold in cranberries, celery, walnuts and pineapple. pour into lightly oiled 1-quart fluted ring mold or crown mold. chill at least 25 hours or until very firm. when ready to serve, loosen edge of mold with thin knife. dip mold quickly in hot water to loosen salad, then invert onto serving plate. cut in slim wedges to serve.","target":"bring cranberries and 1 cup water to a boil. remove from heat when cranberries have popped open. add splenda and stir, set aside to cool. dissolve gelatin with 1 cup boiling water. add cranberry sauce; mix thoroughly. add celery, pineapple and walnuts. pour into mold or bowl. place in refrigerator until set."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dissolve gelatin in simmering water in large heatproof bowl. stir in orange rind. pour reserved pineapple juice into 2-cup measure. add lemon juice and enough cold water to total 2 cups. stir into gelatin mixture. refrigerate 1 to 1 1\/2 hours or until consistency of unbeaten egg whites. fold in cranberries, celery, walnuts and pineapple. pour into lightly oiled 1-quart fluted ring mold or crown mold. chill at least 25 hours or until very firm. when ready to serve, loosen edge of mold with thin knife. dip mold quickly in hot water to loosen salad, then invert onto serving plate. cut in slim wedges to serve.","target":"use orange juice and pineapple juice as part of liquid of 3 cups cold liquid for jello. use 3 cups hot water for hot liquid. add sugar to hot liquid. use flavor jello you desire 3 cherry, or 2 cherry and 1 raspberry or 1 orange and 2 raspberry jello your choice. grind cranberries and orange peel add to jello when soft set along with the chopped nuts and drained pineapple."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown chops in oil over medium-high heat, about 8 minutes. remove. add onions and green pepper to pan; cover and cook 3 minutes. add tomato, garlic, spices, salt and rice and stir 1 minutes. add stock, cover and simmer 5 minutes. add chops and any accumulated juices. cover and cook until rice is done and chops are cooked through, about 20 minutes. sprinkle with olives and parsley.","target":"heat the oil in a 10-inch skillet over medium-high heat. add the pork and cook until well browned on both sides. stir the soup, milk and 1\/2 package salad dressing mix in the skillet and heat to a boil. reduce th heat to low. cover and cook for 10 minutes or until the pork is cooked through. sprinkle with the paprika. serve with ranch-style rice. ranch-style rice: heat 2 1\/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. stir in 1 cup uncooked regular long-grain white rice and cook according to package directions. serving suggestion: serve with a vegetable blend. for dessert, serve chunky applesauce topped with cinnamon."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large heavy pot, cook bacon until crispy. remove bacon, leaving fat in the pan; crumble bacon and set aside. add the thinly sliced onions to bacon fat and slowly cook for 40 minutes. add thyme, wine, salt, pepper, and beef broth. bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes. meanwhile, slice bread into 1\/2\" thick slices, and toast both sides. to individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup. top each with a slice of gruyere cheese and broil until melted and bubbly. serve immediately.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large heavy pot, cook bacon until crispy. remove bacon, leaving fat in the pan; crumble bacon and set aside. add the thinly sliced onions to bacon fat and slowly cook for 40 minutes. add thyme, wine, salt, pepper, and beef broth. bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes. meanwhile, slice bread into 1\/2\" thick slices, and toast both sides. to individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup. top each with a slice of gruyere cheese and broil until melted and bubbly. serve immediately.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. in medium bowl combine cheeses. ladle soup into six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tbsps of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large heavy pot, cook bacon until crispy. remove bacon, leaving fat in the pan; crumble bacon and set aside. add the thinly sliced onions to bacon fat and slowly cook for 40 minutes. add thyme, wine, salt, pepper, and beef broth. bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes. meanwhile, slice bread into 1\/2\" thick slices, and toast both sides. to individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup. top each with a slice of gruyere cheese and broil until melted and bubbly. serve immediately.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. ladle soup into four to six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tablespoons of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. note: you can add 12 ounces more of consomme or beef broth if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large saucepan, cook cauliflower in small of water for 6-7 minutes or until tender-crisp; drain well. in medium saucepan, sauté green pepper and mushrooms in butter for 2 minutes. add flour; gradually stir in milk. bring to a boil; boil for 2 minutes, stirring constantly. remove from heat; stir in cheese until melted. add pimentos and salt. place half of cauliflower in greased 2-quart baking dish; top with half of sauce. repeat layers. bake uncovered, at 350°f for 25 minutes or until bubbly. sprinkle with paprika.","target":"combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. reduce heat and simmer 5 minutes or until veggies are tender. drain and set aside. add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly. add cheese; stir until cheese melts. remove from heat. add cauliflower mixture, chicken and pimento to cheese sauce. spoon mixture into a 1 1\/2 qt casserole coated with cooking spray. bake at 325 for 20 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. lightly grease cookie sheets. cream together brown sugar and shortening. beat in egg. sift together dry ingredients and gradually beat into to mixture. beat until well blended. stir in apples by hand. stir in the nuts, if using them. drop by tbsps on a greased cookie sheet. bake at 375 degrees for about 10- 12 minutes or until just lightly brown at edges.","target":"in a large saucepan, combine dates, apple, raisins and water. bring to a boil; reduce heat and simmer for 3 minutes. remove from heat and cool. combine flour, cinnamon and baking soda. stir into apple mixture and mix well. combine eggs and sweetener; add to batter and mix well. drop by tablespoonfuls onto a nonstick baking sheet. bake at 350 degrees for 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put all ingredients, except chicken breasts in a plastic bag with a zipper top, mix well. add chicken and marinate for at least 1\/2 hour or up to 24 hours. take chicken out of marinade and let sit while you take marinade and bring to a boil in a saucepan. put chicken on grill for 5 minutes on each side, brush frequently with cooked marinade. you can also broil the chicken.","target":"in large ziploc baggie, place chicken breasts; add margarita mix and 1 tablespoon lime peel. seal; refrigerate 30 - 60 minutes to marinate chicken. heat gas or charcoal grill. drain chicken; place on grill over medium heat. cover grill; cook 8 to 12 minutes each side, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°f). discard an remaining marinade. in small bowl, mix yogurt and 1 teaspoon lime peel. serve chicken topped with yogurt mixture and lime slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"in large bowl mix apples with brown sugar, flour, cinnamon and spice. mix well. put into buttered large baking dish. in large bowl mix topping ingredients well, including butter. sprinkle topping over apples in baking dish. bake at 350°f for 60 to 90 minutes depending how you like, soft or crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"put apples in a greased\/buttered shallow pan or baking dish. combine remaining ingredients and mix to a crumbly consistency - sprinkle crumb mix over apples. bake at 375 degrees for approximately 30 minutes or until apples are tender. serve warm with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"preheat oven to 350°f. grease an oblong 9x13-inch cake pan and set aside. in a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). mix in the apples and spread into the cake pan. bake for 45-50 minutes or until the top is golden brown. the color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. warm caramel in a pyrex cup in the microwave 10 seconds or until hot. drizzle over crisp. serve crisp warm with sugar-free ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"toss the sliced apples in the lemon juice as your are cutting them. combine the barley flour and cinnamon with the apple mixture. place in a 9 inch pie plate and dot the top with butter. combine the flax seeds, wheat germ, oats, almonds, flour, sugar, and cinnamon in a bowl and stir together. stir in the canola oil to make it look like crumbles. you can add some water if it's not moist enough. place the crumble topping on the pile of apples in the pie plate. bake at 350°f for 50 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"mix the butter, splenda, whole wheat flour, pecans, rolled oats, cinnamon and nutmeg together in a large bowl. set aside. peel, core and slice about 6-8 apples. we like to use gala apples as they don\u2019t get mushy when baked. as you are slicing them, add them to a bowl with some water to cover them and 1 tablespoon of lemon juice. this will prevent them from turning brown on you while you finish slicing all the apples. drain the apples. place them in a baking dish with high sides that you have sprayed with cooking spray. cover the apples with the topping. bake at 350f for about 30 minutes or until the apples are soft and the topping looks crispy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda\/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8\" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"preheat oven to 350. lightly spray an 8x8x2-inch square baking dish with nonstick cooking spray. set aside. filling: combine splenda, flour, and cinnamon in a large bowl. add apples, tossing to coat. spoon into prepared pan. set aside. topping: combine oatmeal, flour, splenda, and walnuts in a bowl; stir in butter. mixture will be crumbly. spoon over apple mixture. bake 45 minutes or until apples are bubbly and topping is golden brown. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"take apples, put them in a pot of boiling water (just enough to cover them). mix in cinnamon and splenda brown sugar. once these get soft drain them. then in the same pan mix up pudding mix and water. then mix the pudding and the apples all together and put them in my small baking dish. top it with oatmeal mixed with splenda brown sugar and a little bit of egg white and small amount of butter. bake at around 375 until topping gets crunchy usually 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar, cinnamon and nutmeg and set aside. peel, core and slice apples. sprinkle with sugar and spice mixture and mix well. place apples in 8x8 buttered baking dish. mix together brown sugar and flour; add butter and mix until crumbly. sprinkle evenly over apples. bake at 350 degrees for about 30 minutes or until apples are tender.","target":"preheat oven to 400ºf. coat an 10-inch spring form pan with cooking spray. beat eggs and 3\/4 cup of slenda in a large bowl until light and fluffy. stir in milk, melted butter and vanilla extract. combine flour and cornstarch and fold into the cake batter. pour into prepared pan. layer apple slices in a circular pattern on top of cake. combine cinnamon and sugar and sprinkle over apples. bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: with crescent rolls, press to form rectangle on 15x12 inch pan. bake at 375* for 11 to 13 minutes, until golden brown. cool completely. combine cream cheese and salad dressing. spread over crust. mark off 20 squares with knife. fill each square with one vegetable to form patchwork. refrigerate or serve immediately. you can mix the vegetables up if you like. feel free to put whatever vegs. you like in it. enjoy! for a change, use ranch dressing instead of italian.","target":"preheat oven to 350 degrees. bake pizza crust on a 9x12 cookie sheet (one with sides) for 10 minutes. let cool. cream together cream cheese, miracle whip, and dressing mix; spread on cooled crust. add veggies on top, then top with shredded cheese. cover with plastic wrap and press down to ensure everything gets a good hold into the cream chees mixture. cool in frig for at least an hour. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375. put berries in a 10x6x2 inch baking dish. sprinkle with lemon juice. mix the sugar,flour,and egg,stirring until resembles coarse meal. spread this over the berries. drizzle melted butter over berries. bake for 30 minutes. serve warm with a dallop of whipped cream on side,if you choose.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. lightly,grease a 1 1\/2 qrt casserole. cook the potatoes in boiling salted water for 15 minutes-or tender. drain well. in a large mixing bowl,combine the next 6 ingredients. mix well. stir in the potatoes. spoon potatoes into casserole. bake for 25 minutes. sprinkle the cheddar cheese and paprika. bake for 5 minutes or until cheese has melted.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook together first 4 ingredients until thickened. mix remaining ingredients together. reserve 1 cup of crumb mixture. press remaining into 9x13 pan about 1\/2\" deep. pour cooked raisins over top and sprinkle with the reserved crumbs. bake at 375° for 15 - 20 minutes.","target":"in a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. cool. add all remaining ingredients and mix well. spread into an 8-inch square pan coated with nonstick cooking spray. bake at 350° for 20-25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover raisins with water simmer measure out 1 cup of raisin water sift dry ingredients together creeam shortening and sugar add flavorings if you have them add eggs add raisin liquid add dry ingredients add cooked raisins and nuts spread 1\/2 inch on cookie sheet bake 350 for 30 minutes in guessing that she made a cream frosting for these but its not on a very sketchy recipe.","target":"in a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. cool. add all remaining ingredients and mix well. spread into an 8-inch square pan coated with nonstick cooking spray. bake at 350° for 20-25 minutes or until lightly browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix crumbs, sugar, and butter; press into bottom of 9 inch springform pan. melt the chocolate chips, stirring until smooth. beat cream cheese and sugar until smooth. add flour; beat well. add eggs; beat until just mixed. stir in vanilla and melted chocolate. pour over crust. bake at 350* for 45 minutes or until center is set. chill before serving.","target":"preheat oven to 350 degrees. spray a 9 inch pie pan with cooking spray. place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes. pour into prepared pie pan. bake for 1 hour. turn off oven. keep cake in oven for 1 hour with heat off. put in refrigerator until well chilled."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix crumbs, sugar, and butter; press into bottom of 9 inch springform pan. melt the chocolate chips, stirring until smooth. beat cream cheese and sugar until smooth. add flour; beat well. add eggs; beat until just mixed. stir in vanilla and melted chocolate. pour over crust. bake at 350* for 45 minutes or until center is set. chill before serving.","target":"lightly grease a 22cm springform tin. mix the ground biscuits with the water in a bowl. press the crumbs into the tin. in a bowl beat the cream cheese and sour cream till smooth. add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined. pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix crumbs, sugar, and butter; press into bottom of 9 inch springform pan. melt the chocolate chips, stirring until smooth. beat cream cheese and sugar until smooth. add flour; beat well. add eggs; beat until just mixed. stir in vanilla and melted chocolate. pour over crust. bake at 350* for 45 minutes or until center is set. chill before serving.","target":"heat syrup and half and half in a microwave-safe container for 1 minute. stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla. blend on medium speed in blender until very smooth. add whipped topping and mix until uniformly blended. pour into crust. cover and freeze for at least 6 hours. remove from freezer and thaw for 15 to 30 minutes before serving. garnish with additional whipped toopping and cocoa, if desired. for a mocha pie, stir 2 teaspoons instant coffee granules into the syrup mixture before it is microwaved."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a 3 quart baking dish with cooking spray. combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl layer 1\/2 noodles ham and cheese topping with half the soup mixture; repeat layers. sprinkle with the buttered crumb topping. bake in oven at 350 degrees for 45 minutes.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift the first four ingredients together and then add sage. in another bowl beat buttermilk, honey, eggs, and the butter together. add to dry ingredients and stir only enough to moisten. pour batter into 9 x 9 greased pan. bake at 425 degrees for 25 to 30 minutes or until top is golden.","target":"lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil. place the skillet in the oven while it preheats. preheat oven to 425°f. in a medium size bowl, combine dry ingredients. combine liquids and slowly add to combined dry ingredients, mixing well. pour into prepared pan and bake at 425°f for 15-20 minutes, until top and sides become golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). stir often. add broth; bring to a boil. reduce heat; cover and simmer for 20 minutes. ladle into ovenproof bowls. top each with bread and cheese. broil until cheese is bubbly.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). stir often. add broth; bring to a boil. reduce heat; cover and simmer for 20 minutes. ladle into ovenproof bowls. top each with bread and cheese. broil until cheese is bubbly.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. in medium bowl combine cheeses. ladle soup into six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tbsps of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). stir often. add broth; bring to a boil. reduce heat; cover and simmer for 20 minutes. ladle into ovenproof bowls. top each with bread and cheese. broil until cheese is bubbly.","target":"sauté onion in butter in 5 quart dutch oven over low heat for 15 minutes or until onions are golden brown and tender. stir in broth, bouillon cube, pepper and worcestershire sauce. bring to a boil. cover and reduce heat and simmer 25 minutes. ladle soup into four to six oven proof bowls, top with a slice of toasted bread. sprinkle 2 tablespoons of cheese mix on top of bread. place bowls on foil lined cookie sheet. broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. note: you can add 12 ounces more of consomme or beef broth if you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add milk and chocolate chips to saucepan and heat until chips are melted. meanwhile make coffee in espresso machine. pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. enough for 2 mugs.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined. sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla pour into a greased and base lined 20cm round cake tin. bake in a moderate oven for 1 hour and 10 minutes until cooked when tested. to make icing cream butter, blend in remaining ingredients.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 deg. f. grease and flour a 9\" round cake pan. in a large bowl, cream together the sugar, egg yolks and butter until smooth. then add the grated chocolate, ground almonds, flour and milk, and blend well. add the mashed potato (first softened with a fork) to the creamed mixture. place egg whites in another bowl and whisk until stiff, then lightly fold into the cake mixture. transfer mixture to prepared cake pan. bake in pre-heated oven for 1 1\/2 hours, or until an inserted cake skewer\/toothpick comes out clean. decorate with whipped cream and chocolate shavings.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a 20cm square cake in and line base and sides with baking paper. preheat oven to moderately slow (160 degrees celcius). melt butter and dark chocolate on stove over a low heat until melted. mix brown sugar, cocoa and vanilla in a bowl. add chocolate mixture and mix until combined. mix in eggs. stir in sifted flour and white chocolate chips. pour into cake tin and bake for around 40-50 minutes. brownies are ready when crumbs form on the skewer.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease a 9x13-inch baking pan. in a medium saucepan, heat the brown sugar and butter'til butter is melted. dissolve the instant coffee in hot water and add to butter mixture. remove from heat and cool to room temperature. while butter mixture is cooling, whisk eggs and kahlua together in a mixing bowl. in another bowl sift together flour, baking powder and salt. add the butter mixture and kahlua mixture to the flour mixture and mix'til just combined. fold in the chocolate and nuts. spread in prepared baking pan and bake 35-40 minutes or'til golden brown. remove from oven and cool slightly before cutting in squares. serving suggestion: serve warm with ice cream or drizzled with your favorite chocolate sauce.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly grease a baking pan and preheat oven to 400°. in a large bowl, combine the dry ingredients. cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated. in a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture. mix in the chips. knead dough together, just until mixed. this is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough. on a lightly floured surface, pat or roll the dough out to about 1-inch thick. cut with a round 2-inch floured cookie cutter. place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown. serve with jam and whipped cream.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325*f (160*c). butter 8-inch square baking pan; and set aside. stir chocolate and butter in medium saucepan over low heat until melted and smooth. cool to room temperature. combine flour, baking powder and salt in small bowl. beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. stir in melted chocolate mixture, then flour mixture. stir in white chocolate. pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached. cool brownies on a rack. makes 1 dozen brownies.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. grease 12 (3 1\/2 inch) large muffin cups. combine flour,sugar,cocoa,baking soda and salt in a large bowl. combine buttermilk,butter,eggs and vanilla in small bowl until blended. stir into flour mixture just until moistened. fold in white chocolate. spoon into prepeared muffin cups,filling half full. bake 25-30 minutes or until wooden toothpick inserted in center comes out clean. cool in pan on wire rack for 5 minutes. remove from pan. cool on wire rack 10 minutes. serve warm or completely cool.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat heavy cream in a saucepan, bring to a simmer. add butter, stir until melted. add chocolate and stir until melted and smooth. remove from heat and pour into a shallow bowl. cool, cover and refrigerate for 2 hours until firm. roll mixture into 1 inch balls, roll in nuts or coconut. chill until ready to serve.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. cool 5 minutes. stir in all ingredients (mixture may look oily). divide mixture in half. on separate wax paper sheets, for into two 16-inch long logs with 1\/4 inch diameter. refrigerate until firm about 2 hours. cut into 1 inch pieces. wrap in colored plastic wrap, cellophane, or waxed paper.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line 8 inch square pan with foil; ends extending over the sides of the pan; set aside. microwave chocolate and milk in large microwaveable bowl on medium 2 to 3 minutes or until chocolate is completely melted. add almonds, cranberries and orange peel; stir until well blended. spread chocolate mixture into prepared pan. refrigerate 2 hours or until firm. lift fudge from pan using foil handles. cut into 48 pieces. store in tightly covered container in refrigerator up to 3 weeks. (do not freeze).","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put chocolate, egg, sugar, salt and vanilla extract in a blender and whirl at high speed to mix the ingredients. heat the milk just to boiling and pour into blender and whirl at low speed for one minute. pour into small cups, ramikins or dessert glasses, chilling for several hours before serving. garnish with whipped cream.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring sugar, milk and butter to a boil over low heat, stirring constantly. cook to 237 degrees on a candy thermometer. remove from heat and add marshmallow cream, white chocolate, nuts and cherries. stir until the marshmallow cream and chocolate are melted. pour into a buttered 13 x 9 inch pan. cool before cutting into 6 dozen pieces.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f grease 12 jumbo (3 1\/2-inch) muffin pan cups. combine flour, sugar, cocoa, baking soda, and salt in a large bowl. combine buttermilk, butter, eggs, and vanilla in a small bowl until blended. stir wet ingredients into flour mixture just until moistened. fold in the white chocolate. spoon into prepared muffin cups, filling 1\/2 full. bake 25 to 30 minutes or until tookpick inserted in center comes out clean. cool in pan on wire rack for five minutes. remove from pan, cool on wire racks.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add the cream and butter to a small saucepan. place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently). pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy. stir in the vanilla and creme de cacao; serve warm or at room temperature. **white chocolate almond sauce--substitute amaretto for the creme de cacao; optional--add 1\/2 cup chopped toasted almonds to the finished sauce. **white chocolate rum sauce--add 3 tablespoons gold rum or coconut rum to the finished sauce.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in heatproof bowl set over saucepan of hot (not boililng water, melt white chocolate with cream, stirring gently until smooth. let cool to room temperature. in separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind. stir in chocolate mixture and orange flavoring. make-ahead: scrape into airtight container and refrigerate for up to 2 days. makes 1-1\/2 cups.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan combine the custard powder with a little of the milk to form a smooth paste. add remaining milk. stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually. remove from the heat and stir in the white chocolate until all the pieces have melted. serve with danish pastries, puddings or pies. notes: replace the white chocolate for milk chocolate or dark chocolate!","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chocolate, brandy and vanilla in a heatproof bowl over a boiling pan, place over medium heat and cook until chocolate is melted. remove from heat, but leave melted chocolate in the bowl. add yolks and mix until incorporated. meanwhile, place milk in a small pot over medium heat and scald it. immediately remove from heat and slowly pour over the melted chocolate, stirring constantly. pour into mugs and serve immediately.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, combine the chocolate and the 1\/2 and 1\/2 and heat over very low heat, stir constantly, until smooth and chocolate is melted. remove from heat and add hot coffee to chocolate mixture and stir. pour into mugs, top with whipped cream and enjoy. **** you may also microwave the cream and chocolate mixture on high for approximately two minutes but watch closely and stir often.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour liqueur and vodka into a shaker filled with ice. if you wrap a towel around the shaker it will make the drink colder. shake vigorously. sprinkle dark chocolate shavings on top and pour into 2 martini glasses. this should make 2 drinks but i shamelessly drink the whole thing myself.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, grind almonds finely. melt butter in a small saucepan, add cream and bring to a boil. remove from heat and stir in white chocolate. let stand till softened, stir till smooth. add almond extract and ground almonds. chill for 2 hours covered with plastic wrap. on a cookie sheet, toast coconut in a 350° oven, tossing frequently till golden. let stand to cool. remove chocolate mixture from fridge, and shape into 18 balls (i use a 1 tablespoon scoop for this). roll immediately in toasted coconut and chill. these must be stored in the refrigerator. note: to toast almonds, place on cookie sheet and toast in oven at 350° till you start to smell them, that is a true indicator that they are toasted just right.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees f. in a medium size saucepan. over medium-high heat. combine heave cream, sugar, liqueur and vanilla. when mixture is warm. add coco powder and chocolate. whisk until blended. place egg yolk in a large stainless steel bowl. slowly add the warm chocolate mixture to the eggs. a little at a time while whisking. strain and pour into individual ramekins. place the ramekins in a large baking pan. pour enough hot water in the pan. to come half up the sides of the ramekins. bake until firm in the center (about 30 min). remove the ramekins from the water bath. cool completely. place in refrigerator for 2 hours. dust with sugar. carmelize with a propane torch. serve immediately.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in heavy saucepan over medium-low heat, combine chocolate and 2\/3 cup cream. cook and stir until chocolate is melted and mixture is smooth. cool to room temperature. in small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. fold about 1\/4 cup into chocolate mixture. fold in remaining whipped cream mixture. spoon into dessert dishes. cover and refrigerate for at least two hours.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the white chocolate and peanut butter in a large heavy saucepan over low heat. cook, stirring constantly, for 5 to 6 minutes or until smooth. remove from heat and stir in the rice cereal, marshmallows and peanuts. drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. chill for 10 minutes or until set. place the chocolate chips in a small heavy plastic sealable bag. submerge the sealed bag in hot water until the chocolate is melted. cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. chill fo 10 minutes. store in an airtight container.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a deep 19cm square pan and line base and sides with baking paper. combine butter and white chocolate in a pan. stir well over a low heat until melted. if it begins to separate, remove heat and stir until blended again. cool 10 minutes. meanwhile, chop the milk and dark chocolate and set aside. stir in sugar and eggs, then flour. mix in milk and dark chocolate chunks. spread into the prepared pan. bake in a moderate oven for about 30 mins or until firm to the touch. if desired, sprinkle with icing sugar or cocoa before cutting.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. stir together, flour and baking soda. set aside. in large mixing bowl, combine margarine, white sugar, and brown sugar. add eggs, one at a time - beat until incorporated. add vanilla. gradually, mix in flour mixture. stir in chocolate and cashews. drop by rounded teaspoonfuls onto parchment lined or ungreased cookie sheets. bake 6 to 8 minutes, or until edges are just turning brown. do not overbake. cool 5 minutes before removing from cookie sheets to cool on rack. *cashews - put cashews in a ziplock bag. close. use a rolling pin to break cashews into medium to large pieces. note: yield and time to make depends on size of cookies.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt white chocolate over hot (not boiling) water, stirring until smooth. set aside. combine flour, baking powder, and salt. in large bowl, combine sugar, eggs, and almond extract. blend melted butter and smooth white chocolate. gradually add flour mixture. pour into greased 9 x 9 inches pan and garnish with sliced almonds. bake for 25-30 minutes at 350 degrees.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix dry ingredients. cut in butter then add the wet ingredients, chocolate chips and craisins. mix just until blended. flour counter. knead and pat into 1\/2 inch thick circle. cut like a pizza. place on lightly butter cookie sheet leaving space between. sprinkle with granulated sugar. bake 15-20 minutes at 375 degrees or until golden brown. makes about 8 scones.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a 23cm square cake pan. line base and sides with baking paper. place butter and chocolate in a medium pan. stir over a low heat, without boiling, until mixture is smooth. stir in sugar. remove from heat and cool for 5 minutes. stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. spread mixture into prepared pan. cut cherry ripe chocolate bars into 1cm wide strips. arrange evenly over top of slice, pressing down slightly. cook in a moderate over (180c) for 35 minutes, or until golden brown. cool in pan. turn out slice and trim edges. cut into squares and dust with icing sugar mixture.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt chocolate in top of double boiler. stir flour into chocolate. add milk a little at a time and blend well. cook over medium heat, stirring constantly, until very thick. it should have the texture and consistency of thick pudding. cool completely. in a large bowl, beat sugar, butter and vanilla until light and fluffy. gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f cream sugars and butter. add vanilla and eggs and mix well. combine dry ingredients together and gradually add to creamed mixture. stir in chips and berries. scoop into 1 1\/4-inch balls with cookie scooper and place on parchment paper, about 2 inches apart. bake for 10 to 12 minutes.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine butter, brown sugar, and honey. beat well; add egg and vanilla, mix. add flour, baking soda, salt, cinnamon, and oats. stir in dried cranberries, white chocolate chips, and nuts. bake on ungreased cookie sheet at 350°f about 12-15 minutes. makes 2 1\/2 dozen 2-inch cookies.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar, sour cream and butter in a pan. bring mixture to a rolling boil, stirring constantly. boil for 7 minutes or until softball stage. remove pan from heat and stir in white chocolate until melted. add marshmallow cream and walnuts. beat by hand until completely blended. spread into a greased 9x9 inch baking pan. cool at room temperature.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to moderate, 180°c lightly grease an 18 x 28cm slice pan. line base and sides with baking paper. in a large bowl, combine flour, sugar, coconut, oats and cocoa. add butter, stirring until well combined. press firmly into prepared pan. bake for 10 minutes. cool. filling. place condensed milk, golden syrup and butter in a medium saucepan. stir over low heat until mixture is combined. pour mixture over base. bake for a further 10 minutes. allow to cool. topping. in a small saucepan, combine chocolate and copha. stir over low heat until melted. spread over filling. chill for 1 hour until firm. using a hot knife, cut into squares. store in an airtight container.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line 8 inch square pan with foil, with ends of foil extending over sides of pan. set aside. microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted. stir until chocolate is completely melted. add almonds, cranberries and orange peel. stir until blended. spread chocolate mixture into prepared pan. refrigerate 2 hours or until firm. lift fudge from pan, using foil handles. cut into 48 pieces. store in tightly covered container in refrigerator up to 3 weeks. (do not freeze).","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, mix together popcorn and nuts. in a double boiler or saucepan over medium-low heat, melt almond bark until smooth. pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated. pour in a single layer on waxed paper-lined sheets. let cool and break apart. store in an airtight container.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add ingredients into your fondue pot or mini crock pot. stirring as it melts until all ingredients are combined. for a faster method, heat the margarine or shortening and the heavy cream in a sauce pan over med-low heat until melted. remove hfrom heat. stir in the rest of the ingredients until melted and well-combined. transfer to your fondue pot. serve with bananas, pineapple, strawberry, pound cakes.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in pot, combine milk, water, dry milk powder, white chocolate chips and cornstarch. over medium-high heat, bring to a boil, stirring constantly. reduce heat to low; cook whisking occasionally, until slightly thickened, 1-2 minutes. remove from heat. in blender, process, in batches if necessary, with marshmallow fluff until frothy. top each serving with mini marshmallows.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350ºf. spray a 9 x 13 pan with cooking spray. melt butter and chocolate together in the microwave for 1 1\/2 to 2 minutes. mix eggs, milk, vanilla and sugar together. add to butter mixture. combine the flour, baking powder, and salt, add to the wet ingredients and mix together. if desired, add chocolate chunks, chocolate chips, or pecans, stirring just until combined. pour into the prepared pan. bake in a 350ºf oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. allow to cool completely before cutting into squares.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the milk in a small saucepan over medium heat until it is nice and hot. meanwhile, place the chopped chocolate, instant coffee powder, and vanilla extract in your blender. pour the hot milk into the blender and process until nice and foamy. pour the hot chocolate into two cups and garnish with a dusting of cocoa powder or grated chocolate.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chocolate in a medium heatproof bowl and set aside. combine milk and cream in a medium saucepan and stir. over a medium heat until hot but do not allow the mixture to boil. whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture. return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens. pour custard over the chopped chocolate and stir until chocolate is melted. custard can be seved warm or cold.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chocolate syrup in bottom of martini glass. use a toothpick to \"drag\" the chocolate syrup up the side of the glass. place liquer, vodka and ice in cocktail shaker. shake until well mixed strain into prepared glass. if this is too strong simply add 2 ounces of cream when skaking.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place ice in cocktail shaker first. the white chocolate liquer will seperate if mixed with other liquors at room temperature. add the liquors and shake well. strain into a lovely stemmed glass or serve over ice. if this is too strong for your taste simply add a bit of cream or milk.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place almonds in a mini food chopper until coarsely chopped. line a small casserole dish with the chopped almonds. make pudding per package instructions. fold in room temp cream cheese and cool whip. add white chocolate syrup to mixture. add mixture on top of chopped almonds. refrigerate 2 hours serve w\/ sliced strawberries.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour and baking soda. melt white chocolate chips in a double boiler. stir until smooth and let it cool. beat butter in mixing bowl until creamy, with mixer at medium speed. add sugar, beating until light and fluffy. add eggs, one at a time, beating well after each addition. add milk and beat until blended. add cooled chocolate, orange juice and vanilla powder, mixing just until blended. mix in flour and baking soda. mix only until combined. do not over mix. stir in cranberries. turn mixture into 1 1\/2 qt loaf pan. bake at 350f for 1 hr and 10 minutes. cool on a wire rack.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt white chocolate in a heavy saucepan over low heat. stir constantly to make a smooth mixture and prevent scorching. whisk in coffee and vanilla until blended. add milk, half and half, orange zest, and salt. heat just until steam starts to rise from the surface\u2014do not allow to boil. divide cocoa among coffee cups. garnish each serving with a sprinkling of freshly grated nutmeg.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f, then grease and flour a 9-inch loaf pan. in large mixing bowl, cream shortening and sugar. add eggs, one at a time, beating well after each addition. beat in buttermilk, orange juice, lemon zest and vanilla. stir in melted chips. in another bowl, whisk together flour, salt and baking soda, then gradually add to this to creamed mixture. stir in cranberries. pour into prepared loaf pan and bake 55-60 minutes or until a toothpick inserted near center comes out clean. cool 10 minutes before removing from pan and cooling completely on wire rack.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 180 °c and line a muffin pan. in a bowl mix flour, baking powder, white chocolate and the spices. in a second bowl beat the egg. add sugar, oil and milk and blend in well. give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey). pour into the muffin tin and bake for 20-25 minutes.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar and whipping cream in heavy medium saucepan. heat and stir on medium heat for 1-2 minutes until sugar is dissolved. boil gently for 3 minutes. add vanilla and brandy. stir and remove from heat. stir in chocolate until melted and sauce is smooth. cool.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk eggs and sugar until smooth. bring whipping cream to simmer over med-high heat. turn off heat, add chocolate to whipping cream and whisk until melted. (very) slowly add chocolate mixture to egg mixture, whisking constantly. whisk in vanilla and pour into 4 ramekins. bake 300° for 45 minutes in 1.5\" water bath (or until set). sprinkle top of each with 1 tsp sugar and broil until carmelized.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375ºf. using an electric mixer, beat margarine, vanilla and sugar together in a medium mixing bowl until light and fluffy. add eggs, mixing well. combine oats, flour, baking soda and salt in a separate mixing bowl. add to butter mixture mixing well stir in sweetened dried cranberries and white chocolate chunks. drop by rounded teaspoonfuls onto ungreased cookie sheets. bake for 10-12 minutes or until golden brown. let cool and enjoy !","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: line a large sheet pan with wax paper; set aside. cut white chocolate into small chunks, add to a medium pot and cook over medium-low heat, stirring constantly, until completely melted and smooth, 2-3 minutes. remove pot from heat, add cap'n crunch, rice krispies, peanuts, and cashews and stir gently to coat. set aside to let cool slightly for 2-3 minutes, then stir in marshmallows. drop mounds of the chocolate mixture (about 3 tablespoons each) onto the prepared pan, keeping them spaced about 1\" apart, to make 3\"-wide candies. set aside in a cool spot until completely set. serve immediately, or store in an airtight container in a cool spot for up to one week.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour milk into heavy medium saucepan. scrape in seeds from vanilla bean. add bean and seeds. bring to boil. remove from heat. add white chocolate; whisk until melted and smooth. whisk in brandy and vanilla extract. using tongs, remove vanilla bean. return white chocolate mixture to low heat; whisk until frothy, about 1 minute. pour hot coffee into mugs. ladle white chocolate mixture over. sweeten if you wish. sprinkle with cocoa powder and serve.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly. gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan. cook and stir over low heat another 2 minutes or till glossy. remove from heat and let it cool to room temperature. beat egg whites until soft peaks form. gradually add sugar, beating until stiff peaks form. fold a small amount of the egg whites into the chocolate mixture to lighten. fold chocolate mixture into remaining egg whites. spoon mixture dessert glasses, using 1\/4 cup mixture for each glass. cover; chill several hours (4 hours worked for me) or overnight. garnish with chopped orange peel or whipped cream, if desired.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt 4 oz white chocolate in 1\/2 cup hot water. cool. cream butter, sugar. mix in 4 egg yolks one at a time, beating after each addition. add white chocolate mixture and 1 teaspoon vanilla. sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. do not overbeat. fold in 4 stiffly beaten egg whites. gently stir in pecans and coconut. pour in 3 greased and floured 8 or 9 inch pans. bake 25 to 30 minutes in 350 degree oven. frost cooled cake with favorite frosting.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, cocoa, baking soda, and salt in small bowl. beat butter, granulated sugar, brown sugar and vanill extract in large mixer bowl until creamy. beat in eggs. gradually beat in flour mixture. stir in morsels. drop by well-rounded teaspoon onto ungreased bakng sheets. bake in preheated 350f oven for 9-11 minutes or until centers are set. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare crust: combine flour and sugar; cut in margarine until mixture resembles coarse crumbs. stir in remaining ingredients; mix well. press onto bottom and up sides of 9-inch springform pan. chill. prepare filling: combine chocolate and cream in a double boiler; cook, stirring constantly, over simmering water until chocolate is melted. stir in vanilla; keep warm. combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. add eggs, one a time, mixing well after each addition. stir in chocolate mixture; mix well. pour over crust. bake at 325 degrees for 1 hour and 20 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish as desired.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in bowl, combine flour, milk, eggs, sugar, oil, vanilla, and cocoa powder. heat a lightly greased 6-inch skillet (or if you have a special crepe maker, use that). remove skillet from heat and spoon in two tablespoons of batter. lift and tilt to spread batter around pan. return to heat, brown on one side. invert pan over paper towels or napkins. repeat until all the batter is used.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, heat whipping cream and butter over medium heat. bring mixture to a simmer, stirring constantly. remove pan from heat. add white baking pieces. stir until melted and smooth. stir in marshmallow creme. transfer mixture to a fondue pot, chafing dish, or ceramic bowl. serve with assorted dippers. can hold in a fondue pot for up to 1-1\/2 hours, stirring occasionally.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the first five ingredients; cut in butter until crumbly. in a small bowl, whisk the egg, orange juice and peel. stir into dry ingredients just until moistened. fold in cranberries and white chocolate. transfer to a greased 8-in x 4-in. loaf pan. combine brown sugar and flour; cut in butter until crumbly. sprinkle over batter. bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely. for glaze, combine confectioners' sugar and orange juice until smooth. drizzle over bread.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put all ingredients except the white chocolate in a blender and mix on high. pour mixture into a sauce pan, add white chocolate, bring to a slight simmer and simmer for 4 minutes. put hot mixture back into blender, blend again on high until creamy. strain through a sieve. serve hot. enjoy!","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the flour, baking powder, and salt in a medium bowl. beat the butter,oil, and brown sugar in a large bowl with an electric mixer at high speed until creamy. add the egg and vanilla, beating until just blended. mix in the dry ingredients, chocolate chips, and walnuts. form the dough into a 7 in long log, wrap plastic wrap (cling firm), and refrigerate for at least 30 minute. preheat oven to 375°f. prepare baking sheet with parchment paper. slice the dough 1\/4 inch thick and place 2 in apart on prepared cookie sheets. bake until just golden at the edges, 8-10 minutes. transfer to racks to cool.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. grease 12 large muffin cups. set aside. combine dry ingredients in a large bowl. combine buttermilk, butter, eggs and vanilla in a small bowl. add to dry ingredients until just moistened. fold in white chocolate. spoon into prepared muffin cups, filling half full. bake 25-30 minute or until done.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. preheat oven to 375. line cookie sheets with parchment paper. 2. in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in the egg and vanilla. combine the flour and baking soda; stir into the sugar mixture. mix in the white chocolate chips and cranberries. drop by heaping spoonfuls onto prepared cookie sheets. 3. bake for 8 to 10 minutes in the preheated oven. for best results, take them out while they are still soft, being careful not to overcook. allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the cocoa butter on the top part of a double boiler (2 sauce pans that are the same size, put a little bit of water for boiling in the bottom one and turn the stove on high, put the cocoa butter in the top pan and put the pan on top of the bottom pan and watch it melt). mix the powdered sugar with the soy milk powder and salt in a small bowl and set aside. when the butter is done melting, pour it into the powder mixture and mix until smooth. add the vanilla extract and mix until smooth. pour into whatever mold you wish (ice cube trays work too). put in fridge and chill until firm.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients. cook low, stirring constantly until sugar and butter melts. bring to a boil and increase heat to medium. continue to stir constantly for 3 minutes or until thermometer reaches 230 degrees. remove from heat and beat with a wooden spoon until mixture begins to thicken. this may take up to 5 minutes. working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in large bowl, combine all crust ingredients. mix at low speed until crumbly. press 4 cups of the crumb mixture into ungreased 15 x 10 in jelly roll pan. in medium saucepan, combine chocolate chips, condensed milk, 2 tbsp butter, and 1\/2 tsp salt. heat, stirring constantly, until chocolate is melted and mixture is smooth. stir in vanilla and nuts. pour filling over crumb crust. sprinkle with reserved crumb mixture. bake at 350f for 25 to 30 minutes or until golden brown. cool completely before cutting into bars.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the milk, sugar and vanilla to a simmer over low heat. heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. stir in the rice and cook, stirring until the rice is hot, about 2 minutes. begin adding the hot milk 1\/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. adjust heat to maintain a nice simmer. it will take about 30 minutes for the rice to become creamy and al dente. it is possible you may not need all of the milk. remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. top with shaved chocolate, fruit, whipped cream or nuts.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat griddle to 400 fº. then, in a large bowl -- mix dry ingredients but not the powdered sugar. mix in wet ingredients. grease the griddle with butter and pour around 2 tablespoons of batter onto the griddle. cook the crepes until golden brown on both sides(flip the crepes in the middle of the process). add fill or top crepes with your choice and powerered sugar, au voila!","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add the milk to the melted white chocolate - stir quickly to combine. beat egg whites until stiff peaks form - add the lemon juice - beat another 30 seconds - set aside. beat the fresh cream and the caster sugar until soft peaks form. gently fold in the whipped egg whites to the white chocolate. add the whipped cream and fold\/stir until smooth. scoop mixture into small dishes - chill 20 minutes - remove from refrigerator and decorate with silver dragees. return to the refrigerator to chill completely.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease two 13 x 9 inch baking pans. melt the butter on low heat in a large saucepan. evenly sprinkle in the finely chopped white chocolate and remove from the heat once the chocolate is melted. place the eggs in a large bowl, add the salt, and whisk until the eggs become light and frothy. slowly add the sugar and the butter - white chocolate mixture. add the vanilla and flour and mix until smooth. add the coarsely chopped white and bittersweet chocolates, mixing well. pour into the prepared baking pans. bake for about 35 minutes, until a knife inserted in the center comes out clean. cut into 12 brownies per pan.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first three ingredients in a medium saucepan. gradually whisk in the milk. heat over medium high and bring to a boil. boil 1 minute or until it starts to thicken. at this point the pudding will start to thicken, but will not be quick all the whole thick. remove from heat and stir in butter, vanilla, and white chocolate chips. stir until chips have melted. place a piece of plastic wrap over the pudding, pressing the plastic wrap right up against the pudding. this will keep the thick skin from forming. you can serve this warm or refrigerate until serving.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the butter with the brown sugar and granulated sugar together well. beat in the egg and the vanilla. in a separate bowl, sift the flour with the cornstarch, baking soda and salt. add this to the butter mixture and stir until blended. stir in the chocolate chips. now preheat oven to 325 and spred it on parchment paper and put it in the oven for 10-15 minutes.","target":"preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1\/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1\/2 white chocolate bar over top. chill covered over night for best results."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth and margarine and place in a caserole dish. roll biscuits until flat and piece together to cover the top of the mixture. bake on 350 degrees for 1 hour or until browned.","target":"preheat the oven to 425 degrees. in a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents. place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden. let sit for 5 minutes, then cut into wedges and serve. note: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth and margarine and place in a caserole dish. roll biscuits until flat and piece together to cover the top of the mixture. bake on 350 degrees for 1 hour or until browned.","target":"chop the chicken breasts in pieces. put oil in pan. put chicken in pan and season well with emeril's essence. saute the chicken until done, about 20 minutes. take chicken out of pan and put it in mixing bowl. add cream of chicken soup, mixed vegetables, and 1\/2 can french-fried onion rings to the chicken. mix everything well. put pie crust in pie plate. pour the mixture onto the pie crust. bake at 350 degrees for 30 minutes. take out of oven, sprinkle the rest of the can of french-fried onion rings on top, then put it back in the oven for another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth and margarine and place in a caserole dish. roll biscuits until flat and piece together to cover the top of the mixture. bake on 350 degrees for 1 hour or until browned.","target":"heat oven to 425°f make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan. in 2-quart saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust. bake 30 to 40 minutes or until crust is golden brown. during last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth and margarine and place in a caserole dish. roll biscuits until flat and piece together to cover the top of the mixture. bake on 350 degrees for 1 hour or until browned.","target":"boil chicken until done; drain and cut into little chunks. cook the noodles according to the package while the chicken is cooking. layer the noodles and chicken in a casserole dish in a noodle, chicken, noodle, chicken manner. add the mixed veggies mixed with the cream of mushrooms soup on top put into a 350 degree fahrenheit oven. bake until warm enough to eat, about 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth and margarine and place in a caserole dish. roll biscuits until flat and piece together to cover the top of the mixture. bake on 350 degrees for 1 hour or until browned.","target":"prepare 4 frozen buttermilk biscuits. meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning. cook the carrots and onions with butter in a sauce pan for 3 minutes. pour the milk mixture into the onion mixture and turn down the heat. let the mixture thicken for 6 to 8 minutes. stir in the sliced chicken and the green beans. let it heat for 5 minutes. put the mixture in between the 2 biscuits."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the butter and sugar together. add the egg, pumpkin and vanilla. in a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture. add the pecans and the chocolate chips. drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg. oven for 15 minutes, or until golden brown. cool and serve. makes 4 dozen.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream the butter and sugar together. add the egg, pumpkin and vanilla. in a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture. add the pecans and the chocolate chips. drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg. oven for 15 minutes, or until golden brown. cool and serve. makes 4 dozen.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes. roast the tomatoes and peel. roast the quarter of onion and garlic. put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth. warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt. soak each tortilla in the sauce and place on a plate. put a little chicken in each tortilla and roll. put more sauce on each tortilla, and top with chopped onion and shredded cheese. if you wish you can add cream and reheat in the oven. serve.","target":"debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a fairly large soup pot, heat olive oil. sautee garlic until golden, then add onion. sautee until it begins to become translucent, then add pork. salt and pepper to taste. cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through. add all remaining ingredients. bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low. cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally. serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips! note:any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!","target":"for further information on ingredients i use el pato brand mexican tomato sauce and jalapeno salsa, herdez salsa verde for my green salsa, and ro*tel original for the tomato\/chiles. i use any brand of diced chiles. whatever is on sale. cut all meat into bite size pieces. chop onion. in a large pot, cook meat and onions over medium-high heat until meat is cooked through. when cooked through, drain grease. return to stove and add remaining ingredients. cook over medium heat until soft boil. reduce heat and simmer covered for 1 to three hours depending on softness of meat desired. add water if you like your chili more liquid."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the stock and tom yam paste in a good sized pot with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar. bring to a boil and add the mushrooms, simmering for a couple more minutes. add prawns and spring onions, cooking for a further 2-3 minutes or until the prawns are cooked but tender. sprinkle with a little coriander and serve.","target":"squeeze all excess water from mushrooms and discard hard stalks. thinly shred the mushrooms, chicken, tofu and bamboo. bring the stock to a boil in a wok and add the shredded ingredients. bring back to a boil and simmer for about 1 minute. add seasonings to taste and bring back to the boil once more. thicken with cornstarch paste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: simmer the chicken breasts in 1\/4 cup water, covered until just done, about 6-8 minutes. drain and let cool. cut the chicken into 1\/2-inch cubes. peel and halve the avocado and cut into small cubes. combine with the onion, coriander and corn. squeeze 2 tbs juice from the lime and combine with 1 tsp salt, 1\/4 tsp pepper and the oil. toss the salad with 1\/4 cup of this dressing. refrigerate. core the tomatoes and cut into eighths: leaving bottom intact. gently pull wedges apart with fingers. pour the remaining dressing over tomatoes. fill with chicken salad. serve.","target":"open reynolds hotbag. in a small bowl mix together garlic salt, chili powder, cumin, oregano, and pepper. spread flour into the bottom of the bag. layer chicken on the bottom of the bag. sprinkle half of the seasoning mixture onto the chicken. layer on the vegetables. sprinkle the other half of the seasoning mixture onto the vegetables. seal the bag with a double fold, leaving enough room for air to circulate inside the bag. grill over medium heat for 30- 40 minutes. (--or bake in the oven at 375 degrees for 45- 55 minutes.)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut peppers lenghtwise and seed. beat 4 eggs with water. stir in breadcrumbs, cheese, and parsley. the consistancy should be like wet sand---add a little more water if necessary. spoon filling into peppers. place in baking dish and bake at 350 degrees for 45 minutes. filling should be firm. spoon sauce over peppers and top each with a slice of cheese. reutrn to oven 5 minutes or until cheese melts.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f. in a large bowl, cream butter ( or margarine ) and sugars. stir in egg and vanilla extract. stir in walnuts and chocolate chips. in another bowl, sift flours with baking soda, salt and cinnamon, then add to the creamed mixture. mix in the kahlua ( dough should be the consistency of playdough - if too dry - add a splash of kahlua. if too wet - add flour ). roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand. bake for 10- 12 minutes or until done - ovens vary.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 6 cups of water to a boil. stir in tea leaves, cardamom pods, crushed clove and cinnamon. cover. remove mixture from heat and let steep 5 minutes. pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break). add sugar, stirring until dissolved; cool. cover and chill 2 hours. serve in a glass over crushed ice. top with 3 to 4 tablespoons half-and-half.","target":"steep teabags in boiling water for 20 minutes (add splenda to tea during steeping, if you want it sweeter.). remove teabags, and put tea in refridgerator to cool completely. pour orange juice and lime juice into pitcher of ice. add tea, mint, lemon and orange slices. stir well. pour into glasses half filled with ice, and enjoy. for a quicker assembly, steep tea and set in fridge the night before."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 6 cups of water to a boil. stir in tea leaves, cardamom pods, crushed clove and cinnamon. cover. remove mixture from heat and let steep 5 minutes. pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break). add sugar, stirring until dissolved; cool. cover and chill 2 hours. serve in a glass over crushed ice. top with 3 to 4 tablespoons half-and-half.","target":"combine all ingredients except sugar substitute and milk in a saucepan. bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes. strain into a pitcher. add the sugar substitute and stir until dissolved. chill until very cold. to serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. pour over 6-8 oz of iced tea, stir and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine eggs, salt and pepper. dip chicken into egg mixture and roll in bread crumbs. brown chicken in hot oil in a large skillet. drain on paper towels. place chicken in lightly greased 9 x 13 pan. drain oil from skillet. combine tomato sauce, basil and garlic powder in skillet. bring to a boil and simmer 10 minutes until thick. stir in butter. pour over chicken and sprinkle with parmesan cheese. cover and bake at 350 for 30 minutes. uncover and top with mozzarella. bake 10 minutes more.","target":"combine bread crumbs and 4 tablespoons parmesan cheese. dip chicken in egg; then coat with crumb mixture. heat oil in large skillet over medium-high heat. cook chicken, 5 minutes per side or until done. remove to serving dish; keep warm. cook onion in same skillet until tender, about 2 minutes. add tomato sauce and basil; simmer 5 minutes. pour sauce over chicken and sprinkle with remaining parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the ingredients and shape into 30 meatballs approximately 1\" across. spray a nonstick pan lightly with veggie oil. cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside you will likely have to repeat the process for a second batch unless you have one big frypan!","target":"in a skillet, saute onion in oil until tender; set aside. in a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. add the bread crumbs, spinach and reserved onion; stir to combine. crumble turkey over mixture and mix until blended. shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.spoon salsa over top. bake, uncovered at 350 degrees for 30 mintues. drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set the oven at 350 degrees. grease 2 baking sheets and line them with parchment paper. in an electric mixer, cream the butter and sugar until light. add the yolks, one by one, and beat well. with the mixer set on its lowest speed, beat in the flour just until the mixture is smooth. shape tablespoonfuls of dough into smooth round balls. press each ball with your thumb to make an indentation. fill the indentation with jam, jelly, or preserves. bake the cookies in the hot oven for 15 to 18 minutes or until they begin to brown at the edges. let them cool completely on the baking sheets. store in an airtight container.","target":"beat together butter, egg, vanilla, and enough flour so dough is no longer sticky. work in nuts. chill until firm enough to shape and roll into balls. place on ungreased cookie sheet. dip thumb in flour. press firmly in middle of each cookie. bake 15 mins or til golden brown on the bottom (350f). remove from oven. sprinkle with artificial sweetener. allow to cool. fill hollows with jam or jelly. keep refrigerated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients reserving 1\/2 cup of cheese and 1\/2 cup of corn chips. place in a greased baking dish. bake at 350f for 50 minutes. sprinkle with remain corn chips and cheese. bake 5 more minutes to melt cheese. substutions; sometimes we use mild cheddar cheese instead of velveeta. sometimes we use cream of chicken soup instead of the milk. sometimes we use canned corn instead of frozen. it is all good. enjoy.","target":"in large bowl, mix together butter, sour cream and egg. stir in cans of corn and corn muffin mix. spoon mixture into buttered 2-quart casserole dish. bake in preheated 375-degree oven, about 45 minutes. remove from oven, add cheese, stir well. return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and cut potatoes into 1\/4 inch x 1\/2 inch strips. in a bowl, combine egg white and seasonings; beat well. add potatoes; toss to coat. spray two baking sheets with nonstick cooking spray. place potatoes in a single layer on the two baking sheets. bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the beaten eggs,to make an omelette and leave it to cool. saute the garlic till light brown. add in the prawns and chicken cubes. fry till it is cooked. than add in the mix vege, mix everything together. add salt and a dash of maggi seasoning. after that add in the cooked rice and pepper mix it all evenly. and than serve on plate. cut the omelette into thin strips and decorate on top of the rice. and top it up with fried shallots.","target":"in a small bowl, combine the sugar, asian fish sauce, and lime juice and stir until the sugar is dissolved. heat the oil in a wok or heavy frying pan over high heat. add the garlic and onion and sauté for 3 minutes, or until the onion starts to turn translucent. pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed. decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. remove the wok from the heat and let rest for 4 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté onions in oil until tender. add macaroni, cheddar cheese, and parsley. mix milk, cottage cheese, salt and pepper until smooth; mix well. add to macaroni mixture, mix well. pour into a greased 2 qt casserole. bake, uncovered, at 350* for 25 minutes.","target":"preheat the oven to 375 degrees, coat an 8 inch square baking dish with nonstick cooking spray, cook the macaroni according to the package directions, omitting the salt; drain. meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper, slowly whisk in the evaporated milk and continue cooking for 3-4 minutes, or until the mixture begins to thicken. remove the saucepan from the heat and add the macaroni and the cheese; mix well, then pour into the baking dish, bake for 20-22 minutes, or until bubbly and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté onions in oil until tender. add macaroni, cheddar cheese, and parsley. mix milk, cottage cheese, salt and pepper until smooth; mix well. add to macaroni mixture, mix well. pour into a greased 2 qt casserole. bake, uncovered, at 350* for 25 minutes.","target":"cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté onions in oil until tender. add macaroni, cheddar cheese, and parsley. mix milk, cottage cheese, salt and pepper until smooth; mix well. add to macaroni mixture, mix well. pour into a greased 2 qt casserole. bake, uncovered, at 350* for 25 minutes.","target":"boil water with 1 tsp salt in 3-qt saucepan. add macaroni and cook until tender but firm. drain. grease 2-qt baking dish and preheat oven to 350°f. in 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs. set aside. in 2-qt saucepan over medium heat, melt remaining butter. add onion and cook until tender, about 5 minute. blend in flour, mustard, pepper and 1 tsp salt. stir in milk; cook until thickened - stirring continuously. remove from heat, stir in cheese. pour macaroni into baking dish and pour cheese over macaroni. sprinkle crumb mixture over top. bake for 20 minutes uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté onions in oil until tender. add macaroni, cheddar cheese, and parsley. mix milk, cottage cheese, salt and pepper until smooth; mix well. add to macaroni mixture, mix well. pour into a greased 2 qt casserole. bake, uncovered, at 350* for 25 minutes.","target":"medium sauce pan. melt butter. add flour, salt, pepper,. whisk till paste forms. add milk raise heat add cheese. whisk constantly add oregano and nutmeg. boil \/ drain elbow shells per instructions. preheat oven 350. grease 9 x 12 high sided baking pan. pour in cheese sauce then elbow on top. gently blend. top with peperica. bake mid rack 30-40 minutes rotating once. sets up in 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 f. sautee the ground beef, onion, and bell pepper and drain well. pour it into an 8 inch square baking dish. add the sauce and pepperoni and stir to combine. sprinkle the cheese on top. unroll the crescent rolls (dont pull them apart), and lay them across the cheese bake about 15 minutes or until the crescent rolls are golden brown.","target":"mix all ingredients except the noodles. in a four quart slow cooker, place half of the ingredient mixture. layer noodles over the mixture in the cooker. it is ok to break them to fit. cover noodles with remaining mixture. cook on low 5-6 hours. serve with salad, peas and bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 f. sautee the ground beef, onion, and bell pepper and drain well. pour it into an 8 inch square baking dish. add the sauce and pepperoni and stir to combine. sprinkle the cheese on top. unroll the crescent rolls (dont pull them apart), and lay them across the cheese bake about 15 minutes or until the crescent rolls are golden brown.","target":"shred zucchini. mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. press the zucchini mixture into the bottom of a lightly greased 9 x 13 inches glass baking dish. bake the crust uncovered for 20 minutes at 400 degrees. while the crust bakes, brown the ground beef in a large pan. add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. remove the crust from the oven. pour the meat and sauce over the crust. top with peppers, sprinkle with 4 oz. of cheese. bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. allow the dish to stand for 2 - 3 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in water in dutch oven on stove, medium heat. add salt, pepper and onions to your liking. cook chicken until it is falling off the bone. cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave. crunch up your bag of doritos and set aside. when chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture. top with crushed doritos and bake on 400 for 15 mins or until doritos are turning a golden brown.","target":"simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend. saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes. layer the following (about 1\/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce. repeat layer reserving a little bit of sauce. top with 3rd tortilla. top with remaining sauce and cheese. cover with foil. bake at 350 for 45 minutes. uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown. cut into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in water in dutch oven on stove, medium heat. add salt, pepper and onions to your liking. cook chicken until it is falling off the bone. cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave. crunch up your bag of doritos and set aside. when chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture. top with crushed doritos and bake on 400 for 15 mins or until doritos are turning a golden brown.","target":"cut chicken into bite size pieces. lightly coat a large skillet with nonstick cooking spay and cook chicken over medium heat until brown. place cooked chicken in 3 1\/2 or 4 quart slow cooker. in a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. pour over chicken. cover and cook on low for 4-6 hours or high 2-3 hours. if desired top each serving with sour cream and crushed tortilla chips. each serving equals 1 1\/2 cups."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in water in dutch oven on stove, medium heat. add salt, pepper and onions to your liking. cook chicken until it is falling off the bone. cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave. crunch up your bag of doritos and set aside. when chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture. top with crushed doritos and bake on 400 for 15 mins or until doritos are turning a golden brown.","target":"in a large skillet saute the chicken in olive oil until no longer pink. remove chicken to a seperate bowl. add wine to skillet and saute onion, garlic and seasonings until onion is translucent. return chicken to skillet and add diced tomatoes, black beans, salsa and splenda. cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. i uncovered the last 5 min or so to reduce the sauce). turn off heat, top with creamed cheese, cover until cheese melts. stir cheese into sauce before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare beans or buy ready (i buy the ones ready in a jar). in 5 quart dutch oven saute onion in oil. combine seasonings, add 1\/2 seasoning mixture to dutch oven. saute 1 minute. add beans, broth and garlic. bring to a boil. reduce heat; simmer 2 hours. coat chicken with remaining seasoning mixture. bake 350 degrees for 15 minutes or until juice runs clear; add to beans, stir in chilies. simmer 1 1\/2 to 2 hours. stir in montery jack cheese before serving. garnish with sour cream tomatoes, cilantro, scallions or jack cheese.","target":"heat oil in a dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. cover, reduce heat to low, and simmer 15 minutes. remove chicken from broth mixture; cool. add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. mash about 1\/4 cup beans against side of pan or use food processor (a couple of pulses). cut chicken into bite-sized pieces. add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. top each serving with yogurt; sprinkle of green onions and shredded cheddar cheese (if using). serve with lime wedges, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle each tortilla with cheeses, tomatoes, green pepper, onion, salt, pepper, and chili powder. fold in half and press edges lightly to seal. on a lightly oiled griddle, cook quesadillas over low heat for 1-2 minutes on each side or until cheese is melted. cut into wedges. serve with salsa and sour cream.","target":"put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle each tortilla with cheeses, tomatoes, green pepper, onion, salt, pepper, and chili powder. fold in half and press edges lightly to seal. on a lightly oiled griddle, cook quesadillas over low heat for 1-2 minutes on each side or until cheese is melted. cut into wedges. serve with salsa and sour cream.","target":"in a medium bowl, toss together the cheese, green onion, and chilies: set aside. spray a medium skillet with nonstick spray and place over medium heat. when hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. when the cheese begins to melt, about 1 minute, fold in half. continue cooking until lightly brown on both sides, about 1 minute. transfer to cutting board, repeat with the remaining tortillas and filling. cut into wedges with a knife or pizza cutter and serve immediately with salsa."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle each tortilla with cheeses, tomatoes, green pepper, onion, salt, pepper, and chili powder. fold in half and press edges lightly to seal. on a lightly oiled griddle, cook quesadillas over low heat for 1-2 minutes on each side or until cheese is melted. cut into wedges. serve with salsa and sour cream.","target":"preheat the oven to 375°f. in a medium bowl, mix the cheeses, chili peppers, and scallions. lightly oil a griddle and heat over medium heat. add the tortillas, one at a time, and fry lightly until faintly colored on each side. arrange 3 tortillas on a large baking sheet. top each with one-third of the cheese mixture. cover with the remaining tortillas and press together lightly. bake for 10 minutes, or until the cheese begins to run. cut into wedges and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cinnamon and sugar for shaking on top. combine 1\/8 cup water, peaches, both sugars in saucepan. bring to high heat and then lower to simmer. simmer for 2 minutes. stir only to heat evenly. combine cornstarch in 1\/4 cup cold water to dissolve. add to peach mixture. spray glass pie plate with pam and pour mixture into it. mix all the topping ingredients and drop by spoonfuls on peach mixture. shake on cinnamon and sugar. bake at 400º for 15 minutes, lower temp to 350º and bake 7-10 minutes longer. serve with dream whip topping (made with skim milk) or fat free cool whip.","target":"- put fruit in bottom of 9x13-inch pan. -mix together flour, splenda, and butter until it resembles a course meal (cut in with pastry knife or fork). -sprinkle on top of fruit. because whole wheat pastry flour can be grainier than all purpose, i melted 1\/2 stick of butter and poured over topping for added moisture. -bake at 350°f for 30 minutes, or as your oven allows. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place yogurt in a fine strainer over a bowl and allow to drain in the fridge for at least 2 hours. discard the liquid that drains off. place the remaining ingredients in a bowl and whisk together until sugar dissolves. add the drained yogurt and whisk in well. use an ice-cream machine (if you have one); otherwise, place the mixture in a shallow metal tray and freeze for 2 hours or until the mixture is frozen around the edges. transfer the mixture to a larger bowl and beat until smooth. repeat this step three times. for the final freezing, place in an airtight container, cover the surface with a piece of waxed paper and a lid, and freeze for 4 hours.","target":"have your ice cream maker ready to go, with bowl handy in the freezer. in a blender, food processor, with a hand blender or a electric mixer mix all ingredients until well combined. taste and adjust sweetness and extracts. put a couple handfuls of ice cubes in the mix and place in the refrigerator for 10 minutes. remove ice cubes with a slotted spoon and pour mix into ice cream freeze. freeze per manufactures directions. can be eaten immediately or stored in the freezer in a lidded container for 24 hours."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle salt over cucumber; toss gently and let stand 30 minutes. drain cucumber slices and press dry between paper towels. combine cucumber, green pepper, onions and tomatoes. combine vinegar and next 6 ingredients in a jar. shake vigorously. drizzle over vegetables; toss gently.","target":"in a medium bowl, combine beans, cucumber, olives, onion and parsley. in a jar with tight-fitting lid, combine remaining ingredients; shake well. pour over vegetables and toss. serve immediately or chill up to 24 hours. for garnish grated some extra lemon peel on top of salad before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle salt over cucumber; toss gently and let stand 30 minutes. drain cucumber slices and press dry between paper towels. combine cucumber, green pepper, onions and tomatoes. combine vinegar and next 6 ingredients in a jar. shake vigorously. drizzle over vegetables; toss gently.","target":"peel cucumbers, cut lengthwise, seed and cut into half moons. in a large bowl, combine cucumbers and salt and mix well. add sugar, soy sauce, rice wine vinegar, and sesame oil and mix well. sprinkle with sesame seeds and mix. let marinate for 20 minutes before serving. no good if prepared way in advance. when i take to a bbq i bring the dressing on the side and 20 minutes before serving i add the dressing."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle salt over cucumber; toss gently and let stand 30 minutes. drain cucumber slices and press dry between paper towels. combine cucumber, green pepper, onions and tomatoes. combine vinegar and next 6 ingredients in a jar. shake vigorously. drizzle over vegetables; toss gently.","target":"slice the tomatoes and cucumber in thin slices; arrange on salad plates alternating cucumber and tomatoes. in a small dish, combine the vinegar, oil and sugar; drizzle over sliced tomatoes and cucumber; sprinkle with fresh basil. can be served immediately or refrigerate for 30 minutes prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle salt over cucumber; toss gently and let stand 30 minutes. drain cucumber slices and press dry between paper towels. combine cucumber, green pepper, onions and tomatoes. combine vinegar and next 6 ingredients in a jar. shake vigorously. drizzle over vegetables; toss gently.","target":"chop the cilantro. coarsely chop the cucumber, white onion, and roma tomatoes (de-seeded prior to chopping). finely chop the green onions, both green and white parts. mix all ingredients in a container and refrigerate. best if chilled for at least 1-2 hours, excellent if you leave it overnight."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine beans, broth, garlic, and the onions in a large pot. bring to a boil, cover, reduce heat and simmer until beans are soft (3 hours or more), adding more broth if needed. add chilis, seasonings, and chicken to soup. when the chicken has cooked thoroughly, remove from soup, shred, and return to soup. simmer for 1 hour. may be served with sour cream, salsa, and cheese.","target":"heat oil in a dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. cover, reduce heat to low, and simmer 15 minutes. remove chicken from broth mixture; cool. add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. mash about 1\/4 cup beans against side of pan or use food processor (a couple of pulses). cut chicken into bite-sized pieces. add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. top each serving with yogurt; sprinkle of green onions and shredded cheddar cheese (if using). serve with lime wedges, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large non-aluminum pot over medium-high heat, combine all ingredients. carefully bring to a boil, and boil for about 5 minutes. let cool, then puree mixture in a blender. return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. again, be careful of the vapors. let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids. process in covered hot water bath for 10 minutes. place in a cool, dark place to \"mature\" for 2 to 3 months.","target":"rinse peppers, remove stems, and chop coarsely. wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses). combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours. add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate. as you use peppers, continue to chop them and add to the jar. when the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preliminaries: preheat oven to 375 degrees. place bread cubes in a large bowl and soak them in the milk. sprinkle the sugar on top of the bread. in a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. mix thoroughly and pour over the bread cubes. pour entire mixture into a 1 1\/2 or 2-quart baking dish. place the casserole dish in a large baking pan. add water to come up to 1 inch of the casserole. bake for about 1 hour or until the pudding is golden brown and firm. it can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).","target":"preheat oven to 350 degrees. toss together bread cubes and cranberries; place in a 6-ounce custard cup; if doubling recipe you can use a small casserole dish. stir together milk, egg substitute, brown sugar, vanilla and cinnamon. pour over bread mixture; bake 22 to 25 minutes or until knife inserted in center comes out clean; cool slightly, serve, enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preliminaries: preheat oven to 375 degrees. place bread cubes in a large bowl and soak them in the milk. sprinkle the sugar on top of the bread. in a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. mix thoroughly and pour over the bread cubes. pour entire mixture into a 1 1\/2 or 2-quart baking dish. place the casserole dish in a large baking pan. add water to come up to 1 inch of the casserole. bake for about 1 hour or until the pudding is golden brown and firm. it can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preliminaries: preheat oven to 375 degrees. place bread cubes in a large bowl and soak them in the milk. sprinkle the sugar on top of the bread. in a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. mix thoroughly and pour over the bread cubes. pour entire mixture into a 1 1\/2 or 2-quart baking dish. place the casserole dish in a large baking pan. add water to come up to 1 inch of the casserole. bake for about 1 hour or until the pudding is golden brown and firm. it can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).","target":"preheat oven 350°f. spread margarine thinly on both sides of slices of bread. cut each slice into 3\/4-inch cubes. place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray. arrange peaches and pears on top of bread and sprinkle cranberries over all. in a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined. gradually add milk to egg mixture, stirring well. stir in vanilla. pour egg mixture over bread mixture; do not stir. bake for 45 to 50 minutes, or until pudding is lightly browned. serve warm topped with a small amount of fat-free whipped topping if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. in a large bowl cream shortening, butter, the 1 and 1\/2 cups sugar, salt, cream of tartar, baking soda and vanilla. beat in eggs one at a time. stir in flour. mix together the sugar and cinnamon. form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet. bake for around 10 minutes, or until dough starts to turn a nice, golden brown.","target":"preheat over to 400. mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. mix in flour, until well mixed. roll balls into 1 inch diameter and roll in the cinnamon mixture. place on ungreased cookie sheets and bake 8-10 minutes ( i found 8 mins goes well with my oven) cookies are done when they just barely turn brown. enjoy the recipe!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place potatoes in 8-10 quart saucepot; add water to cover; bring to boil over high heat. lower heat to simmer and cook, covered, 15-20 minutes, or until tender. heat oven to 325 degrees f. drain potatoes thoroughly, then mash until smooth. beat in butter, milk, pineapple, salt, and pepper. spoon into 9\"x13\" baking dish or 3 quart casserole; top with marshmallows. bake for 15-20 minutes until marshmallows have lightly browned. note: casserole may be prepared in advance and set aside or refrigerated until baking time; in that case, baking time must be increased so potatoes will heat through, and marshmallows should not be added until last 15 minutes of baking time.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl combine chicken, pineapple, celery, olives, onions and grapes. blend mayonnaise and msutard. toss gently with chicken mixture. cove and chill at least on hour. just before serving, gently fold in oranges and chow mein noodles. place on lettuce leaves placed on a platter.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix 1st four ingredients till blended. mix dry ingredients in separate bowl then add to the wet ingredients until well blended. cut into half and wrap both pieces (like bread loaves) in plastic wrap. chill 1 hour. using one piece at a time, roll on floured surface, if to sticky keep adding flour till you have a manageable dough like consistency. cut out shapes. cook 400 degrees ungreased 6-8 minutes till lightly golden. cool on wire rack. keep all unused portions cold for easier handling.","target":"1. preheat oven to 375 degrees f. in a large bowl, stir together flour, sweetener, baking soda and baking powder (and cinnamon sugar, if desired). 2. add applesauce, egg whites and vanilla. stir well. 3. drop generous tablespoonfuls of dough onto greased cookie sheet. (optional: sprinkle more sweetener or cinnamon sugar on top). 4. bake for 7 minutes, or until edges brown slightly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot or dutch oven, soak beans overnight in 6 cups of water (or bring to a boil, boil 3 minutes, remove from heat, and let stand, covered, for 1 hour). add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil. reduce heat, cover and simmer for 1 1\/4 hours or until beans are almost tender. stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender. discard bay leaf before serving soup.","target":"heat oil in a large dutch oven over medium-high heat. add garlic and crushed red pepper; saute 30 seconds. add broth and next 4 ingredients. cover and cook 10 minutes, stirring occasionally. ladel soup into bowls. garnish with sour cream and cilantro, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss the 1st measure of sugar and flour together in a bowl. beat with a fork the melted butter, milk and egg until well combined. add the lemon zest and stir to mix . add the liquid to the dry ingredients and mix carefully until just combined. spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them. bake for 10 - 15 minutes at 200 degrees celsius (depends on your oven). meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar. pour over hot muffins as soon as they come out of the oven. leave for a couple of minutes but do not leave too long in tins as they may stick. enjoy.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss the 1st measure of sugar and flour together in a bowl. beat with a fork the melted butter, milk and egg until well combined. add the lemon zest and stir to mix . add the liquid to the dry ingredients and mix carefully until just combined. spray 12 medium size muffin tins with non-stick spray and then divide mixture evenly between them. bake for 10 - 15 minutes at 200 degrees celsius (depends on your oven). meanwhile stir together the 2nd measure of sugar and lemon juice without dissolving the sugar. pour over hot muffins as soon as they come out of the oven. leave for a couple of minutes but do not leave too long in tins as they may stick. enjoy.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta in boiling water until al dente, 8-10 minutes. while pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well. add the bell peppers, peas, and scallions or chives; toss to combine. drain pasta and rinse with cold water. drain again. add the pasta to the bell pepper mixture and toss well. serve the salad on a bed of spinach leaves, if desired. sprinkle with cilantro, and almonds, if desired.","target":"preheat oven to 425. cook rotini according to package directions. rinse in cold water; drain. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix. season to taste with salt and pepper. serve at room temperature or slightly warmed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f and line 12 (1\/3-cup) muffin cups with paper liners. into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. stir butter mixture (and additional ingredients) into flour mixture until just combined. do not overmix! handle this batter gently! divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f and line 12 (1\/3-cup) muffin cups with paper liners. into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. stir butter mixture (and additional ingredients) into flour mixture until just combined. do not overmix! handle this batter gently! divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.","target":"preheat oven to 400 degrees. spray a 12-cup muffin tin with non-stick cooking spray and set aside. mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. add the applesauce mixture to flour mixture, mixing until completely incorporated. pour the batter into muffin tin, filling about 2\/3 full. sprinkle tops of batter with walnuts. bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. please note: when you bake with splenda, the cooking time is greatly reduced."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f and line 12 (1\/3-cup) muffin cups with paper liners. into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. stir butter mixture (and additional ingredients) into flour mixture until just combined. do not overmix! handle this batter gently! divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook macaroni according to directions, drain and set aside. in a large saucepan, melt butter, add onion, carrots and celery. cook over medium heat, stirring occasionally until vegetables are crisp tender (3-5 minutes). stir in flour, mustard and salt, continue cooking until bubbly (about 1 minute). stir in milk and broth. continue cooking, stirring occasionally, until mixture comes to a full boil (8-12 minutes) boil 1 minute. stir in macaroni and then cheese, continue stirring occasionally until cheese melts (1-2 minutes).","target":"cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cauliflauer, broccoli, and onion into bite-sized pieces. combine all ingredients in a large ziplock bag. ensure that the bag is properly sealed, and shake around until all veggies are coated. spread on a cookie sheet, cook for about 20 min. at 375 f, or until you can't resist the yummy aroma any longer!","target":"wash all vegetables well. cut potatoes, zucchini, and squash into chunks. set aside. cut peppers in half and remove seeds. then cut into 1\/4 inches slices. place with first group of veggies. cut onion in half, remove peel, and quarter. place with the rest of the veggies. carrots should be quartered lengthwise, and added to the others. place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered. salt and pepper to taste. cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. remove foil and return to oven for 15 minutes to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cauliflauer, broccoli, and onion into bite-sized pieces. combine all ingredients in a large ziplock bag. ensure that the bag is properly sealed, and shake around until all veggies are coated. spread on a cookie sheet, cook for about 20 min. at 375 f, or until you can't resist the yummy aroma any longer!","target":"sprinkle eggplant with salt, and let stand 30 minutes. pat dry. preheat oven to 400°f toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll baking trays. bake for 30 minutes or until vegetables are tender and golden brown. season with salt and pepper to taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop cauliflauer, broccoli, and onion into bite-sized pieces. combine all ingredients in a large ziplock bag. ensure that the bag is properly sealed, and shake around until all veggies are coated. spread on a cookie sheet, cook for about 20 min. at 375 f, or until you can't resist the yummy aroma any longer!","target":"peel potatoes and cut into 1 inch cubes. boil potatoes and carrots for 15 minutes. wash and chop all other vegetables into 1 inch portions (keep layers of onions together to form 1 inch blocks). layer all vegetables into 8x10 inch glass baking dish. add olive oil, red wine vinegar, rosemary, thyme, and garlic powder sparingly. add salt and pepper to taste and mix vegetables. bake in oven on 425 degrees for 30 minutes; broil veggies for 5 additional minutes or until roasted. *may serve with roast, chicken, or fish."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve.","target":"in small saucepan, soften gelatin in water. stir over low heat til gelatin dissolves completely. in mixing bowl, beat cocoa, vanilla and cream til stiff peaks form. add artificial sweetener and liquid gelatin and beat til well blended. chill thoroughly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve.","target":"heat oven to 350°f in medium bowl, stir together 3\/4 cup flour and 3 tbsp splenda. with pastry blender or 2 knives, cut in margarine until fine crumbs form. press mixture onto bottom of ungreased 8 inch square baking pan. bake 15 minutes or until golden. reduce oven temperature to 300°f meanwhile, in small mixer bowl, stir together remaining 2\/3 cup splenda, cocoa, remaining 2 tbsp flour, instant coffee and baking powder. add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. add yogurt; beat just until blended. pour over prepared crust. bake 30 minutes or until center is set. cool completely in pan on wire rack. cut into squares. store, covered in refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, beat whipping cream until soft peaks form. gradually add sugar, beating until stiff peaks form; set aside. in a mixing bowl, beat cream cheese until fluffy. add chocolate and beat until smooth. fold in whipped cream. in parfait glasses, alternate layers of mousse and berries, ending with mousse. garnish with additional berries if desired. refrigerate up to 3 hours before ready to serve.","target":"preparation: chill a medium mixing bowl in the refrigerator. meanwhile, place the cold water in a small bowl. sprinkle with gelatin and let stand 1 minute. add boiling water and stir until gelatin is dissolved. set aside. in the chilled bowl, combine splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. with an electric mixer on medium speed, beat mixture until it becomes stiff. do not over-beat or you will end up with chocolate butter. beat in the gelatin mixture just until combined. spoon chocolate mousse into decorative dessert dishes or martini glasses. chill 1 to 2 hours before serving. top with whipped cream lightly sweetened with splenda and a sprinkling of cocoa powder if desired. may be made a day in advance."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil spinach and let drain. boil potatoes until soft. peel potatoes. mash potatoes, mixing in softened butter, 1\/2 cup milk, salt and pepper. add some salt to drained spinach. arrange spinach and mash in layers in a staight-sided baking dish, starting with spinach and mash on top. mix rest of milk and egg, and pour milk mixture over the layers. sprinkle grated cheese on top. bake at 150 c for half an hour. brown top under grill for 3 minutes. serve immediately on toasted whole-wheat bread slices.","target":"cook raisins, pine nuts or pecans, garlic, salt and ground red pepper in hot oil in a 6-quart dutch oven over medium heat for 1 to 2 minutes or until garlic is light brown. add spinach. toss well to coat. cook and stir 2 minutes more or just until spinach is wilted and heated through. to serve, sprinkle with parmesan cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. note: i like to mix the warm water, milk and molasses and \"proof\" the yeast in it for about 10 minutes before adding the remaining ingredients. when the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it. make dough into a smooth loaf and place in a greased 9\" x 5\" loaf pan. cover with plastic wrap and let raise until doubled. bake in a preheated 350f oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.","target":"preheat the oven to 350°f prepare a 9x5-inch loaf pan with nonstick pan spray. sift the flour, baking powder, sugar and salt into a large bowl. mix the milk, margarine, eggs and orange zest in a medium bowl. add to the dry ingredients. mix until just blended, stir in the raisins. pour into the prepared pan and bake for 1 hour and 15 minutes. cool on a wire rack at room temperature at least 1 hour and 30 minutes before slicing into 18 slices."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat slowly; drain fat. add next 5 ingredients. simmer uncovered 30 minutes, stirring occasionally. cook noodles in large amount boiling salted water till tender; drain;rinse. (don't over cook,they will cook another 30 minutes in oven). combine remaining ingredients, except mozzarella. place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking). place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the mozzarella cheese and half the meat sauce. repeat layers. bake at 375% about 30 minutes. let stand 10 minutes before cutting in squares, filling will set slightly.","target":"brown meat and onion. add all ingredients through parmesan. in sprayed 9x13 baking dish, layer as follows: 1\/2 of the sauce. 5 noodles. all the cottage cheese. remaining 5 noodles. remaining sauce. top with mozzarella cheese. cover with foil and bake at 350 for 1 hour. uncover and bake 15 minutes longer. let stand 15 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat slowly; drain fat. add next 5 ingredients. simmer uncovered 30 minutes, stirring occasionally. cook noodles in large amount boiling salted water till tender; drain;rinse. (don't over cook,they will cook another 30 minutes in oven). combine remaining ingredients, except mozzarella. place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking). place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the mozzarella cheese and half the meat sauce. repeat layers. bake at 375% about 30 minutes. let stand 10 minutes before cutting in squares, filling will set slightly.","target":"pre-heat oven to 350 degrees. in medium saucepan, combine spaghetti sauce, tomatoes, mushrooms, red win and hot sauce. simmer. in large skillet, combine ground turkey, garlic and shallots. cook until turkey is browned. drain liquid from turkey. add turkey mixture to sauce and heat through. in a medium bowl, combine ricotta cheese and milk together, mix until smooth. once noodles have cooked lightly spray a 9x13 pan with olive oil. place three noodles on the bottom of the pan. spread 1\/3 ricotta cheese mixture over noodles, then top with 1\/3 sauce mixture. repeat process twice more and top with mozzarella cheese. bake for 30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat slowly; drain fat. add next 5 ingredients. simmer uncovered 30 minutes, stirring occasionally. cook noodles in large amount boiling salted water till tender; drain;rinse. (don't over cook,they will cook another 30 minutes in oven). combine remaining ingredients, except mozzarella. place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking). place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the mozzarella cheese and half the meat sauce. repeat layers. bake at 375% about 30 minutes. let stand 10 minutes before cutting in squares, filling will set slightly.","target":"heat the oven to 375 degrees f. brown the turkey meat, drain and rinse and season with desired seasonings (i find italian seasonings and garlic work best). simmer the spaghetti sauce on low heat, covered. stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper). stir in the cooked and rinsed turkey meat and allow to simmer until bubbling. prepare a lasagna pan (14 by 9, i believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese. repeat for a second layer. bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top. serve with garlic bread and salad and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat slowly; drain fat. add next 5 ingredients. simmer uncovered 30 minutes, stirring occasionally. cook noodles in large amount boiling salted water till tender; drain;rinse. (don't over cook,they will cook another 30 minutes in oven). combine remaining ingredients, except mozzarella. place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking). place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the mozzarella cheese and half the meat sauce. repeat layers. bake at 375% about 30 minutes. let stand 10 minutes before cutting in squares, filling will set slightly.","target":"sautee' onion and garlic in oil. stir in soup, tuna, milk and seasonings. in a 8x12 pan; layer 1\/2 the noodles, 1\/2 the mozarella cheese, 1\/2 the tuna mixture and 1\/2 the velveeta. repeat layers. top with parmesan cheese. at this point you can sprinkle more oregano on top, if desired. bake for 30 minutes at 350º. allow to stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare asparagus by snapping off tough ends and peeling if stalks are very thick. place asparagus in baking dish or pan sprayed with oil or lined with foil. sprinkle with sesame oil and salt to taste. place under preheated broiler for 10 minutes or until tender. sprinkle with sesame seeds 2-3 minutes before done to prevent them from burning.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring a pot of water to boil, add salt and asparagus and cook for 1 minute. remove and rinse asparagus in cold water, drain well on paper towels. in a small bowl whisk together hoisin, rice wine and sesame oil. heat peanut oil in a large skillet. add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes. add ginger and garlic and cook 1 minute. add hoisin mixture, asparagus and salt. stir often until asparagus is coated and heated through, 1 minute.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: snap tough ends from asparagus and discard. boil water over high heat in a large frying pan. add asparagus to boiling water (or alternatively, you can steam the asparagus, which i prefer to do as it stays crunchy). boil for 3 minutes, drain immediately and set aside. while asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl. return pan with asparagus to burner and reduce heat to medium. add teriyaki mixture. stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes. sprinkle with sesame seeds.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim the ends from your asparagus. put sesame oil in wok or fry pan on medium-high heat. once oil is heated, fry asparagus turning occasionally for 3-4 minutes or until tender. (i like mine al-dente). add soy sauce and continue to cook in soy sauce stirring occasionally for 2-3 minutes (again until your liking). right before serving sprinkle sesame seeds and toss to coat.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a frying pan, heat sesame oil until it is hot. quickly add the sesame seeds, asparagus, ginger, shallot, and garlic. stir-fry about 1 minute. add the beansprouts and red pepper. stir for another minute. remove from heat and add soy sauce and lime juice. toss thoroughly. serve.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: snap off tough ends of asparagus. remove scales if desired. cover and cook asparagus in a small amount of boiling water for 2 minutes or until crisp-tender. drain and rinse with cold water (i throw some ice cubes on top of them to stop the cooking). combine vinegar, sesame oil, and sesame seeds in large zip-lock bag. add asparagus. chill 2 hours, turining occasionally. i double the recipe with 1 lb of asparagus. sometimes i cut back on the red wine vinegar if i cooked the asparagus too long.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, stir together the water, soy sauce, mirin, plum sauce, sugar, cornstarch, and vinegar; set aside. in a wok or large skillet, heat the oil over high heat. add the garlic; cook, stirring 10 seconds. add the asparagus and scallions; cook, stirring, until about half the asparagus have turned bright green, about 3 minutes. add soy sauce mixture; cook, stirring, until thickened, about 2 minutes. add the sesame seeds and sesame oil; toss until combined.","target":"in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brush both sides of eggplant slices with lemon juice. melt butter in large frying pan or skillet. saute 3-4 minutes, turning once. keep firm. add butter as needed, and remove from heat. set aside. in a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping. melt 1 tablespoon of butter in the pan. top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)! dip each into egg\/milk and saute for 2-3 minutes until golden.","target":"preheat broiler. spray baking sheet lightly with nonstick spray. place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once. remove from oven; cool. cut into bite size pieces. while eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil. heat oil in skillet over medium heat. add garlic and saute 1 minutes. add tomato, basil or italian seasoning, salt, and pepper; cook over low heat for 10 minutes. stir in eggplant and onion; cook 5 minutes. add in pasta and stir well. top with cheeses and pistachio nuts. serve with a robust wine and a salad of greens."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped. heat oil in a large pot over medium-high heat, add beans and onions. reduce heat to med-low, simmer for 5 minutes. add corn and potatoes. add enough water to almost cover the veggies. cover, bring to a boil. simmer again with low heat for another 25 minutes. add tomatoes and zucchini. season. stir and simmer further for another 25minutes or so. serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped. heat oil in a large pot over medium-high heat, add beans and onions. reduce heat to med-low, simmer for 5 minutes. add corn and potatoes. add enough water to almost cover the veggies. cover, bring to a boil. simmer again with low heat for another 25 minutes. add tomatoes and zucchini. season. stir and simmer further for another 25minutes or so. serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!","target":"heat water and bouillon in a large pot and bring to a boil. add potatoes and carrots to the broth and simmer for 5 minutes. add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. remove 4 chunks of squash and purée in blender. return puréed mixture to pot and let cook for 10 minutes more. add tomatoes and cook for another 5 minutes. remove from flame and let sit for 10 minutes to allow stew to thicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. saute 2 cloves garlic for 1 minute. add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. add 3\/4 c. of the crushed tomatoes, salt, and black pepper, and cook uncovered 3 minutes longer. place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. spoon the puree into a lightly greased 9\" pie plan. top with the skillet mixture. then spoon the mashed potatoes on top. bake uncovered for 25 minutes, or until the potatoes are lightly browned. sprinkle with paprika if desired.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook meat and onions in 1\/4 cup bouillon until well done. drain and season. place mixture in an 8 by 11 inch baking pan, cover with layer of carrots and peas. prepare two cups medium thick gravy using above liquid and adding more bouillon to flavor (if needed). pour hot gravy over meat and vegetables. mash potatoes, seasoning with a little milk, salt, and pepper. spread potatoes over meat mixture and dot the top with butter. bake 1 hour in a preheated 300 degree oven.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the lamb mince, and then add the onions and carrots. boil the potatoes. combine the lamb, gravy and worcestershire sauce in a tall round pie dish. when the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato. scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty). cook in the oven for 20- 30 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if using leftovers just bring to room temp-. if using ground beef, brown in microwave or skillet, drain. add vegetables and gravy in 2 quart baking dish. cover w\/mashed potatoes, add cheese and dot w\/butter, salt and pepper. bake uncovered at 350 for 30 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine beef with eggs, worchestershire, salt, pepper garlic powder and onion. melt butter in skillet and cook beef mixture in that until browned. add vegetables and tomato paste to meat. put in casserole dish and bake in 325 oven for 1 hour. remove and place potatoes and cheese on top of dish, continue baking till cheese melts.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, cook beef over medium heat until no longer pink; drain and set aside. in the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp. stir in tomato sauce, olives and beef. simmer for 10 minutes. meanwhile, combine mashed potatoes, eggs, butter, parsley and salt; mix well. spread half of the mixture onto the bottom and up the sides of a greased 9 inch pie plate. top with the beef mixture and then make a top shell with the rest of the potato mixture. bake at 375f for 20 minutes. brush with melted butter. bake 10 minutes longer or until golden brown.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat, onion, peppers and celery; drain grease. in a 9x13-inch pan mix meat, string beans and canned soup. salt and pepper to taste. cover meat with mashed potatoes. be sure to spread to edges of the pan to seal. bake in a 350°f oven until heated through, about 30 minutes. top with grated cheese and return to oven until cheese is melted and bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the crushed garlic. add the minced beef and continue frying till the mince is brown add the salt, pepper, bay leaf and continue to cook till there is a amount of juices. add the tin of baked beans and cook again until they are heated through. put all the cooked ingredients in a pie dish and cover with the cold mashed potatoes. place in the oven and bake for 30 minutes at gas mark 7.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown hamburger. while the hamburger is browning make the mashed potatoes and set aside. drain the hamburger and put in a 2 quart casserole dish. in the same pan as you browned the hamburger make the gravy according to pkg directions and add the rosemary. layer the frozen vegetables on the meat. pour the gravy over the vegetables. cover evenly with the mashed potatoes making sure to get them all the way to the edge to seal. dot with butter. put casserole dish on a cookie sheet and bake uncovered in a 350°f oven until browned and bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: firsly peel about 7 or so potatoes (just depending on size and amount of mashed potatoe you want on top) and place in boiling water (or a nice variation is using stock of some sort, add a nice flavour) until tender. mash potatoes add butter and enough milk for smooth consistency. fry the onioins and garlic in a medium frypan until tender. add the mince and cooking until browned. mix in the tomato paste until fragrant and then place in the tin of soup and simmer for around 10 minutes. place the mince mixture in a casserole dish or any other sort of dish you have on hand. pile the mashed potatoes on top then sprinkle with grated cheese and bake in a moderate oven for around 25 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. brown ground beef and onions. drain excess fat. mix with vegetables tomato paste and a1 sauce. place in a medium sized baking dish to form bottom layer. cook potatoes and mash with milk butter salt and pepper. place mashed potatoes on meat. bake at 350 degrees for 30 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef with 1\/2 chopped onion and 1 clove chopped garlic. season to taste with salt, pepper and worcestershire sauce. spread into 9 x 13 baking dish. saute remaining chopped onion, 1 clove chopped garlic in a little butter- add sliced mushrooms and cook until soft. layer on top of ground beef. sprinkle frozen peas onto mushrooms. spread on mashed potatoes next. smooth completely to edges to seal like a crust. lightly sprinkle potatoes with ground nutmeg. top evenly with shredded cheese. bake at 350 degrees for 30 minutes or until cheese starts to golden and contents are bubbling. allow to cool 5 minutes before serving.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for topping. place potatoes in large saucepan, bring to a boil then simmer partially covered 20 minutes till soft to fork. drain well. add milk, mash till fluffy. keep warm. for filling. heat oil in large skillet over medium heat add onions to softed. add carrots and garlic saute 2 minute. add beef and thyme brown till no longer pink. add broth and simmer 1 hours. add cornstarch mixed ith cold water add to meat filling and cook 5 minute. till thickened. place meat mixture in buttered ovenproof casserol dish. spread potatoes on top. score topping. bake in preheated 350f oven 30 to 40 minutes and filling is hot.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the potatoes in boiling water until tender. drain and mash with the 2 tablespoons butter, milk, salt and pepper. beat the egg yolk through. set the mash aside. heat the 1 tablespoon of butter in a pan and add the onion, cook until softened. add the flour and cook, stiring for 2 minutes. add the beef stock and whisk until smooth. season with salt and pepper and add the mixed dried herbs. add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish. cover with the mash, roughing it up with a fork, to help brown the top. bake in a moderate oven for about 45 minutes or until well heated through.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes and boil until cooked, mash with milk and butter or margarine until you get desired consistency set aside. brown ground beef drain reserving about 1tsbp of fat and place beef in a casserole dish. saute onion in fat until clear and edges turn light brown. add the beef veggies and soup and mix well until mixture is warm. put back in casserole dish cover with mashed potatoes. then put about 1-2tsp of butter or margarine on top of the potatoes. place in an oven preheated at 350 degrees. cook until hot in center turn the oven to broil for about 2 minutes until the top gets golden and crispy. remove from oven and let stand 10-15 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 375°f. lightly salt and pepper meat and brown over medium high heat. add garlic and saute 30 seconds. add broth and spices to meat and simmer covered for 45 minutes. add onions and diced veggies and simmer until tender. mix 1\/2 cup water and gravy mix in bowl. add to mixture and simmer 5 minutes or until desired consistency is achieved. it should be on the thick side. potatoes: in pot of water, cook potatoes with chicken bouillon. mash with cream cheese and butter. mix in garlic salt, pepper, and chives. place meat mixture in bottom of 2 1\/2 quart casserole dish. pipe potatoes with a star tip on top of meat mixture. bake at 375°f for 10 minute.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the base: brown the ground beef, onion, and garlic together; drain. cook frozen vegetables according to package directions; drain. stir the vegetables into the beef mixture and add the rest of the base ingredients, mixing well. pour into a 13x9\" baking dish. for the topping: mix both pouches of instant potatoes according to the directions on the box, using the quantities of milk, butter, and hot water as listed. stir in the shredded cheese. spread carefully over the beef mixture to the edges of the pan, being careful to seal all the edges and corners. bake, uncovered, at 350 degrees for 30-45 minutes, or until topping is golden brown and casserole is heated through (will be bubbly).","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and cut potatoes. steam until tender. mash with milk and butter. in separate pan, brown meat and drain off fat. add onion soup mix and mushroom soup. spoon into 2-quart casserole dish. spread evenly and top with mushrooms. top with mashed potatoes and then add cheese to top. spread cheese and put into 350 degree oven for 30 minutes. goes well with garlic green beans.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if you're making your own, prepare mashed potatoes; set aside. brown beef and onion in lg skillet over med-high heat for 5 to 6 minutes, stirring til beef crumbles and is no longer pink; drain and return to skillet. add carrots and peas; stir in flour, 1 t salt, 1\/4 t pepper, and tomato paste. add broth, and cook, stirring constantly, 3 minutes or until slightly thickened. spoon mixture into lightly greased 7x11\u201D baking dish. stir together mashed potatoes, egg, and remaining 1 t salt and 1\/4 t pepper; spoon over beef mixture. bake at 350 degrees for 25 minutes; top w\/ grated cheddar and bake for an additional 5 minutes. note: i use condensed beef broth for a beefier\/heartier flavor. ;).","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. brown ground beef and onion together in a skillet, drain. add string beans and continue stirring for 5 minutes. remove from heat. mix cornstarch, water and flour together in a small bowl until thoroughly smooth. add cornstarch mixture and onion soup mix to ground beef. return to heat to thicken. put the ground beef mixture in a casserole dish and spread out. add potatoes (made according to directions) and spread over top of ground beef mixture. sprinkle paprika on top of potatoes. bake for one hour and serve.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet heat the oil on med\/high and saute the onions until soft, then add the ground beef and cook until no longer pink.add the rosemary, catsup, pork and beans, worcestershire sauce , gravy powder, water and pepper to taste.simmer for 10 minutes, stirring occasionally. transfer to a casserole dish and top with mash potato and shredded cheese. bake in a 350°f oven for 30 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes in enough salted water to cover them. drain, cool and peel. mash in large bowl with butter, milk and season to taste with salt and pepper. set aside. sauté beef until browned, stirring to keep meat crumbly. season to taste with salt and pepper. add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. stir to mix. add peas and cook about 5 minutes. turn mixture into casserole. spread potatoes evenly over meat. bake at 400°f for 40 minutes until top is crispy brown.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease an 8-cup capacity casserole dish. preheat oven to 210°c (425°f). melt butter in a large pan, add onions and cook until golden brown add garlic and cook 1 minute. add flour and mustard to the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth. bring to the boil and then reduce heat and simmer for 3 minutes. add the meat, worcestershire sauce and oregano to the pan and stir. season to taste, remove from heat and spoon into the casserole dish. to make potato topping, combine all remaining ingredients, mix until smooth and creamy. spread the mixture evenly over the meat and rough up the surface with a fork. spray lightly with olive oil spray or dot with additional butter. bake for 45 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. cook meet in a large skillet over medium heat until browned. drain. return meat to pan. add salt, pepper, onion, celery, carrol,fennel seed and garlic. cook over medium heat 5 minutes, stirring frequently. add salsa, simmer 10 minutes. spoon into 8\" square pan coated with cooking spray. spread potatoes on top. sprinkle with cheese. bake uncovered 20 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, crumble meat loaf. add vegetables and soup. meanwhile, prepare mashed potatoes according to package directions. stir cheese into prepared potatoes. place meat mixture into a 10-in. deep-pie plate. top with prepared mashed potatoes. place pie plate onto baking sheet. bake at 400 degrees for 20=25 minutes or unti hot and potatoes are golden brown. sprinkle with parsley if desired.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook ground beef in frying pan until brown. add onion, carrots, celery, garlic, salt, pepper and nutmeg. lower heat and cook for 10 minutes or until vegetables are wilted. add beef broth and bring to a boil. stir in enough of the butter\/flour roux to make a thick gravy to bind the filling. pour into large shallow baking pan and cool. the filling should be about 1-1\/2 inches deep. cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. bake at 325°f for 35-40 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef. add onion, garlic, frozen corn, barbeque sauce or steak sauces, and any seasonings you like to the ground beef and continue cooking on low until all is warmed. cook and mash potatoes, adding the olive oil, milk, and miracle whip (or cream cheese if you like). spoon the ground beef mixture into a large casserole dish and cover with mashed potatoes. this recipe usually makes enough for 2 casserole dishes. sprinkle cheddar cheese over the top. put in warm oven and cook at 350 for approximately 30-45 minutes, until cheese is browned. let cool for 15 minutes and enjoy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the ground beef in frying pan and then drain out the grease. put in bottom layer of a 4 quart casserole dish that has been sprayed with pam. add the gravy to the ground beef, you want the meat to just be moist and not dripping in gravy so add a little at a time you may end up using 1 1\/2 cans of gravy mix well. when the casserole cooks the gravy will liquify. layer the corn on top of the beef evenly. put mashed potatoes on top of that and distribute evenly over the top. put pats of butter on the top along with salt and pepper. you can sprinkle some parmasean cheese on the top if you wish. bake in a 350 degree oven for approximately 40 minutes until gravy bubbles around the edge. let rest about 15 minutes before eating.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in skillet, brown ground beef, drain fat. add onions and cook until tender. add water, bouillon mix, salt and oatmeal. simmer together 10 minutes. layer meat in bottom of casserole or baking dish. top with mashed potatoes, brush with melted butter. sprinkle with paprika. bake at 325°f for 30 minutes. serve with gravy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef with the diced onion, drain,and cover the bottom of a 2.75 quart caserole. sautee mushrooms with pressed garlic and 1 tablespoons butter. combine mushrooms,vegitables,and gravy and heat to a boil, stiring constantly. pour gravy mixture over ground beef and spread evenly. spread 1\/2 cup pepper jack cheece over gravy mixture and cover with the mashed potatoes. \"hopefully fresh, not instant\". sprinkle the last of the pepper jack cheese over the potatoes then the crumbled cheddar. dot the top with the rest of the butter and sprinkle with salt and pepper. bake at 350 for about 45 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare mashed potatoes per package instructions. add optional chives, and salt and pepper to taste; set aside. brown ground beef with chopped onions; drain. to ground beef, add minced garlic, worcestershire sauce, a1 sauce and ketchup. mix and cook for about 10-15 minutes to allow flavors to blend. add salt and pepper to taste. put ground beef mixture in the bottom of a 9x13\u201D dish. spread evenly and pat down firmly. layer frozen corn over ground beef, then frozen peas over the corn. add a pinch of salt and pepper. spread the mashed potatoes over the peas. bake at 350°f for 30 minutes. serve.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, cover potatoes and garlic with water. bring to a boil on high heat. reduce heat to low; simmer 20 minutes or until potatoes are very tender. drain; return to saucepan with sour cream. mash to desired consistency. stir in 1\/4 cup cheddar cheese. preheat oven to 375 degrees. brown meat in large non-stick skillet. stir in flour; cook 1 minute. add vegetables, broth, and ketchup; continue cooking 5 minutes. spoon meat mixture into 8-inch square baking dish. cover with mashed potatoes. bake 18 minutes; sprinkle with remaining cheese. bake an additional 2 minutes or until heated through and cheese is melted.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground chuck with chopped onions and drain, then set skillet aside while finishing the next steps. in two separate pots cook carrots and prepare mashed potatoes if not already done. prepare gravy per package directions and add to ground beef, along with carrots and mushrooms (and any additional veggies). cover and simmer on medium heat for a few minutes until thickened. place beef mixture into a medium sized casserole dish and cover with mashed potatoes. drag a fork over the top of potatoes and sprinkle with the amount of cheese desired. place in 350-degree oven just long enough to melt the cheese. yum!","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes. drain and mash with a little butter, milk, salt and minced garlic to taste. set aside. brown 500g ground beef in fry pan, then add all other ingredients except potatoes. cook over medium heat till most of the water has evaporated. pile ground beef mixture into greased casserole and top with mashed potatoes. bake uncovered at 350f for 20-30 minute.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover potatoes and garlic with water in large saucepan. bring to a boil on high heat. reduce heat to low; simmer 20 minute or until potatoes are very tender. drain; return to saucepan with sour cream. mash to desired consistency. stir in 1\/4 cup of cheddar cheese. preheat oven to 375°f brown meat in large nonstick skillet. stir in flour; cook 1 minute add vegetables, broth, and ketchup; continue cooking 5 minute. spoon meat mixture into 8-inch square baking dish. cover with mashed potatoes. bake 18 min.; sprinkle with remaining 1\/4 cup cheddar cheese. bake an additional 2 minute or until heated through and cheese is melted.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook potatoes. mash add 1 tbsp butter. whip in 1\/2 cup milk. cook hamburger till done add spices to taste. put cooked hamburger in bottom of casserole dish. put 1 540 ml can of corn evenly over hamburger. put mashed potatoes evenly over corn. bake 375°f till potatoes lightly brown. take out of oven and enjoy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 180°c. coat a large pan with cooking spray and heat. cook the onion and carrot until soft. add the mince and brown. stir through the garlic and flour and cook for 1 minute. stir in the chopped tomatoes, stock and parsley. cook for 20 minutes and season with salt and pepper. meanwhile microwave or steam the sweet potato and potatoes until tender. mash the cooked sweet potato and potatoes with a masher, adding the milk and butter. spoon the meat mixture into a casserole dish. spread the mashed sweet potato and potato on top. sprinkle with the cheese and bake for 30 minutes or until heated through and golden on top.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes and make mashed potatoes to your liking. brown meat and onion in a skillet, salt and pepper to taste. mix beef, peas and corn (use regular size can i am unsure if it is 16 oz). place mixture in bottom of a deep baking dish. spread mashed potatoes evenly over meat mixture. top off with cheese singles. bake at 350 until cheese is melted and pie is heated through.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in butter until tender. add the diced beef, gravy, carrots, and peas. heat through and salt and pepper to taste. pour into a casserole dish. beat the egg into the potatoes and spoon over the meat and vegetables. bake at 400 for about 30 minutes until bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground chuck with onion, salt pepper, and garlic. cook the green beans. make mashed potatoes. mix ground chuck, green beans, and mushroom soup together. place in glass pan and top with mashed potatoes, top with shredded cheese. bake at 350 degrees until bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef until no longer pink, drain and return to the skillet. combine: 1 11 oz. can tomato soup, tomato sauce, 1\/2 can water, one package onion mushroom soup mix. simmer along with the ground beef for about 5 minutes until well blended. in an 8x8 casserole dish: spray with nonstick spray then start layering: (bottom to top). meat mixture, thick layer frozen corn and top with frozen tater tots or a thick layer mashed potatoes (brushed with butter if desired). bake at 350° covered for 20 minutes, uncover and continue to bake for 20 minutes or until bubbly. notes: -use as many frozen veggies (peas and carrots, corn) as you like, i prefer corn. -if using tater tots, bake until browned. -recipe can easily be doubled.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown meat in a frying pan with garlic. drain meat and potatoes. layer meat and veggies in bottom of 9x13 pan. pour can of cream of mushroom soup on top of meat and veggie mixture. stir together until mixed well. sprinkle a light layer of shredded cheese on top of meat and veggie mixture. peel, cut and boil potatoes until tender. drain potatoes and place back into the pot. mash with butter, ranch dressing, milk and season with garlic and salt to taste. mash until smooth and creamy. layer potatoes on top of meat mixture and sprinkle shredded cheese on top of potatoes. bake in preheated oven at 350°f for 30 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat oven to 375 degrees. brown the beef, onions and garlic, then add the thyme, sage, cumin, salt and pepper. add the flour, mixing well and continue cooking 1 or 2 minutes. slowly add broth and wine, mixing well. reduce heat and simmer for 7-8 minutes. add mixed veggies and remove from heat. pour mixture into baking dish. prepare your instant potatoes per your instructions on box, then add the beaten egg and mix well. pour potatoes on top of the beef mixture and smooth evenly. sprinkle grated cheese evenly over the potatoes. bake for 25 minutes. let cool for just a minute, serve and enjoy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f in large pan brown beef, onion and garlic. when browned add all your seasoning (to taste, season is just thrown in), water and flour. simmer for 15 min until gravy like consistency. boil potato, drain and mash with butter and milk. in dish put layer of corn, and beef pack down, add potato pack down, season top with mrs. dash and seasoning salt. cook in oven for 15 to 20 minutes until a light golden color. enjoy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soften onion and garlic with oil in frying pan. add ground beef and salt and pepper to taste. when browned, prepare gravy mix according to package instructions using slightly less water than called for. add gravy to cooked ground beef making a thick mixture that will hold together yet is moist. place mixture in a greased rectangular baking dish. top with mashed potatoes, spread evenly over meat mixture, ensuring you seal to the edges of the baking dish or the gravy tends to bubble out. cut cheese slices in half on the diagonal and arrange over potato layer. sprinkle with paprika and bake in hot (375c) oven til layers are heated through and cheese is golden and bubbling.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes, peel and make however you like your mash potatoes. while potatoes are boiling, brown the ground beef. drain beef. preheat oven to 400. in casserole dish, put ground beef in and spread around evenly. top with drained corn, then cheese and mashed potatoes. spread the mash potatoes to seal all sides. bake in oven for 45 minutes.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and cup up potatoes, place in boiling water until soft. drain water the water, add margarine and mash. brown ground beef in frying pan. once brown, add onion soup mix and gravy. simmer until just a boil. add corn and peas, simmer then place in a casserole dish. spread mashed potatoes on top and then sprinkle cheese on top. place in oven at 375°f until cheese is melted. let cool and serve!","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice up the polish kielbasa into about 1\/2 - 1\" picecs. spread over bottom of microwave safe casserole dish. cover and microwave for 5 minutes. drain the juice from cooking. layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese. leave uncovered and microwave for 15 minutes let cool for 5 mins and enjoy.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes and mash or whip with butter, salt and milk. brown beef with onion and drain. mix soup and gravy with the meat. put meat mixture in the bottom of 13 x 9 casserole dish. drain the corn, green beans and rotel. layer the corn, then the green beans and then rotel. top the entire casserole with the mashed potatoes. bake at 350°f for 25 to 30 minutes. put grated cheese on top and put back in long enough to melt the cheese.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and cube potatoes and add to salted boiling water. finely chop the onion. smash, peel, and finely chop the garlic. heat skillet on medium-high and once hot add olive oil. add onions to skillet and saute until clear. add garlic and saute for 1 minute. add ground beef and cook until brown. sprinkle paprika over beef and mix. turn burner to low. drain potatoes, add milk and butter, mash. spread potatoes over meat. mix cream and kernel corn and spread over potatoes. sprinkle cheese over corn. place skillet in 350 degree oven for 30 minutes. remove and serve with crusty bread and salad.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef, drain fat, mix with soup. layer in casserole dish sprayed with pam cooking spray. cook corn and green beans according to package directions. mix corn and green beans with 1 cup of the cheddar cheese. layer in casserole dish on top of the ground beef and soup mix. place mashed potatoes on top of the vegetable cheese mix. sprinkle remaining cheese on top of potatoes. bake 25-30 minutes at 350°f. cool 1-2 minutes before serving.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: on high heat, brown ground beef, onion, and garlic. reduce heat and add seasoning (salt, pepper, and any other seasoning you like). crumble ground beef into a casserole or baking dish, add corn, peas, and green beans. cover evenly with mashed potatoes and scatter the grated cheddar cheese on top. place in preheated 350f oven and bake for 30-35 minutes. mashed potatoes should be golden brown and cheese should be bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel potatoes and cut into wedges. cook until tender in unsalted water. peel and chop onion. rinse red pepper and remove seeds and membranes. cut into strips. in a skillet, saute ground meat in a tablespoon of butter until it loses its pinkness. add onion, pepper, and garlic. season to taste with a dash of salt and pepper. add vinegar, parsley, and crumbled bay leaf. cook for a few minutes. transfer mixture teo a lightly greased pie plate. drain potatoes and mash quickly. add remaining butter, spices, and half and half. beat until mixture is light and fluffy. spread mashed potatoes over meat mixture and sprinkle with cheese. bake at 350 for 25 minutes or until pie is hot and potatoes are lightly browned.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bake potatoes in the microwave. scoop out the potato, throwing out the skins. in a nonstick skillet, brown ground meat, then drain. add sloppy joe mix, tomato sauce, vegetables, and water to beef. simmer for 10 minutes. in a medium bowl, mash potatoes with milk, butter, and salt. stir corn into potatoes. spread potatoes on top of meat mixture in skillet and serve.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 400°f. saute onions, add beef and brown. meanwhile, boil potatoes and mash (with butter and milk to your liking); set aside. mix bisquick, milk, and eggs. grease a deep dish pie pan (i actually use a deep spring form pan). layer, beef and onions, then corn, then peas, then mashed potatoes, then cheese, then pour the bisquick mix over the top. the cheese will end up rising over the bisquick mix. bake for 30-45 minutes until golden. *make sure you put a baking sheet on the bottom rack, because this will bubble over.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef and drain fat. put in a 9x13 dish. drain corn and add in dish with the bbq sauce. mix well. prepare the mashed potatoes as directed on box making 12 servings. layer on top then add cheese bake in 350 degree oven until cheese is melted.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mash the potatoes with butter and milk. season with salt and pepper. brown the meat in a large skillet, and put in colander to drain. heat the oil in a skillet and add the onions and garlic. cook, stirring occasionally until they are wilted. add the curry powder, cumin and coriander and cook briefly, stirring. add the meat, salt, pepper, the ketchup, broth and sugar. cook, stirring occasionally, about 20 minutes. put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. smooth over the top. dot with a tablespoon of butter. run the mixture under the broiler until it is golden brown.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onions and garlic in melted butter. add flour. cook for 2 minutes, stirring constantly. add beef broth, whisk vigorously to combine. add tomato paste, worctesterchire sauce, oregano, salt and pepper. cook until thickened, stirring often. add mixed veggies, reduce heat to simmer for another 5 minutes. pour mixture into 9 by 13 pan. top with mashed potatoes. bake for 20 minutes at 400 degrees.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. boil potatoes for 20 minutes. drain potatoes and place back in pot with olive oil, feta cheese, plain yogurt and almond milk. mash potatoes and set aside. meanwhile, heat a large skillet over medium-high heat and cook ground beef with the onion for about 10 minutes. drain off any fat and then stir in summer squash, diced tomatoes (drained), and tomato paste. add a dash of pepper, and bring to a boil. coat an 8 1\/2 by 11 inch baking dish (or larger, if you have one) with cooking spray. fill with ground beef mixture. spread potato mixture on top of turkey mixture. bake for 30 minutes, or until potatoes are golden brown. let stand 5-10 minutes before slicing it into 8 pieces.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. in a heavy skillet cook ground beef and onions until beef is brown and onion is tender. drain well. stir in vegetables and soup and cook until hot, about 4 minutes, then add marjoram, salt and pepper. place in 9-inch pie plate. spoon mashed potatoes over hot meat mixture. bake in preheated oven for 35-45 minutes or until bubbly.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare mashed potatoes and set aside. in a large skillet, cook ground beef and onion until meat is brown and onion is tender. drain off fat. stir mixed vegetables and water into beef mixture. cook, covered, for 5 to 10 minutes or until vegetables are tender. stir in the tomato soup, worcestershire sauce, and pepper. bring to a boil. transfer mixture to a 1-1\/2-quart casserole. drop mashed potatoes in mounds on top of hot mixture. if desired, sprinkle with top with paprika. bake in a 375 degree fahrenheit oven for 20 to 25 minutes or until heated through.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter in a frying pan and add the onion. cover with the butter wrapper and cook over low heat for 5 minutes until soft but not colored. add the flour and cook until browned. add the stock, bring to a boil and skim. add the tomato puree, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes. add the meat and peas\/corn to the sauce and bring to a boil. put in a pie dish, cover with the mashed potatoes and score the top with a fork. reheat in a moderate oven (350 degrees fahrenheit) for about 30 minutes. garnish with parsley and serve with irish bread.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover potatoes and garlic with water in a large saucepan. bring to boil on high heat. reduce heat to low, simmer 20 minutes or until potatoes are very tender. drain, return to saucepan. place cottage cheese in a food processor and process until smooth and thick. add to potatoes and mash to desired consistency. stir in 1\/4 cup cheddar cheese. preheat over to 375 degrees. brown meat in large skillet. stir in flour and cook 1 minute. add vegetables, broth and ketchup. continue to cook 5 minutes. spoon mixture into an 8 inch baking dish. cover with mashed potatoes and top with remaining 1\/4 cup cheddar cheese. bake 20 minutes or until heated through and cheese is melted.","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown ground beef with onions. sprinkle meat with season salt. peal, chop, and boil potatoes. add salt to the potatoes. once meat is fully cooked, drain if needed and place meat at the bottom of a casserole dish. once potatoes are fully cooked, drain and mash. add milk to the potatoes and mix. add potatoes on top of the meat in the casserole dish. top with cheese. enjoy!","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice, dice, and boil potatoes. add salt to potatoes. brown meat with onions. add season salt to the meat. once meat is fully cook, drain and add to the bottom of a casserole dish. once the potatoes are fully cooked, drain. pour the potatoes back in the pot and mash. add milk to the potatoes and mix. add the potatoes on top of the meat in the casserole dish. top with cheese and cook for 5-10 min or until cheese melts. enjoy!","target":"heat pan with some cooking spray, add onion and cook until soft. add mince and cook until colour has changed. add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender. blend cornflour with extra water and stir into mince mixture until it boils and thickens. transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look). bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top. topping: boil potatoes and kumaras until tender and then drain. place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 degrees. butter 2 qt baking dish. combine the eggs, salt\/pepper and nutmeg.and cream. add potatoes and onion~ toss. pour into prepared dish and top with cheese. cover with foil and bake 45 minutes. remove foil add parsely and bake 20 more minutes. let stand 10 minuts.","target":"preheat oven to 375°f. set provolone and parmesan cheeses aside and reserve for later. in an 8x8 inch square baking dish, make alternate layers of red and green tomatoes with onion, garlic slices, basil, and toasted rectangles of bread, and placing shredded mozzarella on the first layer. drizzle each layer with olive oil and balsamic vinegar, and season to taste with salt and pepper. cover dish with foil and bake for 30 minutes. uncover dish and place provolone and parmesan cheeses on top. return to oven and bake for 25-30 minutes more or until cheese is golden."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the spinach according to directions and drain well. saute onion in margarine. add the soup and cream cheese. heat under low heat until the cheese is melted. mix together with the spinach. add 1\/2 can of onion rings and mix well. turn into greased casserole. top with remainder of onion rings and bake at 350 for 30-35 minutes.","target":"cook the chicken for 8 mins in microwave. chop cooked chicken. set aside. warm cream cheese until soft;. add cooked spinach. mix well with cream cheese. add garlic powder, carrots, and dash of pepper and salt. add chicken, mix well, lay in baking dish,. smooth out. place dough on top of mixture. make sure that dough covers whole dish. pinch seams together. follow baking instructions on crescent roll package."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook and stir chicken in hot oil until lightly browned. add water, tomato sauce and seasoning mix. bring to a boil. reduce heat, cover and simmer 5 minutes. add corn and red bell pepper. bring to a boil. stir in rice. cover; remove from heat. let stand 5 minutes. fluff rice with a fork. sprinkle top with cheese. serve with tortilla chips or hot floured tortillas, if desired.","target":"in a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; add the chicken; toss to coat. in a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; cook and stir for 2 to 3 minutes or until chicken is no longer pink; stir in corn, heat through. meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook and stir chicken in hot oil until lightly browned. add water, tomato sauce and seasoning mix. bring to a boil. reduce heat, cover and simmer 5 minutes. add corn and red bell pepper. bring to a boil. stir in rice. cover; remove from heat. let stand 5 minutes. fluff rice with a fork. sprinkle top with cheese. serve with tortilla chips or hot floured tortillas, if desired.","target":"lightly coat a large nonstick skillet with cooking spray. heat over medium heat. add the onion and garlic; cook until onion is tender. stir in the chicken, tomato sauce, and chile peppers. heat through. divide chicken mixture among taco shells. top with lettuce, tomato, and cheese."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook and stir chicken in hot oil until lightly browned. add water, tomato sauce and seasoning mix. bring to a boil. reduce heat, cover and simmer 5 minutes. add corn and red bell pepper. bring to a boil. stir in rice. cover; remove from heat. let stand 5 minutes. fluff rice with a fork. sprinkle top with cheese. serve with tortilla chips or hot floured tortillas, if desired.","target":"combine tomato sauce, chili lime seasoning, seasoning salt, and vinegar in a large skillet. add chicken, onion, and bell pepper. cook over medium heat till pepper and onion are crisp-tender, about 5 minutes. spoon chicken mixture into warm tortillas. top with yogurt and cilantro."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put cauliflower and water in a microwaveable bowl. steam in the microwave for 4 minutes or until tender. in a blender blend cauliflower, cream, butter and salt and pepper until smooth. it is a little thinner than mashed potatoes but tastes like it. the amount of butter and cream may be adjusted to taste.","target":"place peeled potatoes in a large pot and cover with water. cover, simmer for 30 minutes, or until potatoes are tender. drain, but reserve cooking liquid. mash potatoes with a potato masher. add 1\/2 cup hot reserved cooking liquid and remaining ingredients. mash until well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved. strain through a very fine sieve or a cheesecloth. return puree' to saucepan. add lemon juice and brandy and stir well. in a cup, mix together tapioca starch and water until smooth. bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency. you may use this sauce hot or let it cool.","target":"mix together in large pot, cranberries, sugar (or splenda), water and juice, salt, ginger pieces (not ground) and orange zest. bring to boil and cook about 10 minutes or until all berries have burst. remove from heat and allow to cool 1\/2 hour. remove ginger pieces and add cinnamon, ground cloves and all spice. blend thoroughly and allow to cool completely. put in covered bowl and refrigerate until ready to use."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare chipotle cream first- in a small bowl, whisk together the sour cream, cream and pureed chipotle. set aside. in a large saute pan over medium-high heat, heat oil. add onion, zucchini and corn; saute until half done, about 2 to 3 minutes. add chipotle cream and cook until just thickened and coating corn. season liberally with salt to taste. garnish with chives.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. place halibut in an ovenproof baking dish, and place in preheated oven, and bake for 20 minutes. meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth. (this can be made ahead). heat butter and flour in a large skillet and blend until smooth; add milk and sour cream, whisking until smooth. stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat. after halibut has baked 20 minutes, remove from oven and drain any fat. pour chipotle cream over halibut and replace halibut in oven and bake for about 20 minutes more,. remove from oven and serve with extra sauce spooned over halibut.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add all of the ingredients to a blender and blend until smooth. add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making. enjoy! note: we have kept this in the fridge for up to three days with no apparent problems.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix eggs well in a bowl let rest. add to skillet the chorizo sausage and lightly brown remove from heat. add eggs to oiled pan until firm. flip the eggs to the other side and then add chorizo sausage. fold to omelet. in a sauce pan add cream and chipotle powder and whisk. heat it up until thickens. top the eggs with the sauce.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: deseed and devein the chipotle peppers. make sure you rinse the adobo sauce off the chipotle peppers. in a blender add all ingredients and blend for one minute. pour into no reactive bowl and chill in the refrigerator for 1 hour. serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients except chilies in a bowl. put about one or two or the chilies in a food processor and whir until smooth. you may need to add a little bit of the mayo or sour cream to get it going. (note: if you are using the cubed kind, ignore this step). add the chilies to the mayo mixture. you may want to add more or less chipotles, depending on your tolerance level. even a little can be very spicy. serve on you favorite tacos. be happy.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir soup and milk in medium heavy saucepan over medium heat to blend. bring to a simmer. gradually whisk in cheese and stir until melted. stir in chives and garlic. season to taste with salt and pepper. serve over broccoli, asparagus, cauliflower or potatoes.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in an 8 inch skillet, combine 3\/4 cup heavy cream, 2 tablespoons butter ans 1\/2 teaspoon salt over medium high heat. bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. stir in 2 tablespoons chopped flat-leaf parsley and remove from heat. add 1\/3 cup grated parmigiano-reggiano cheese when tossing with pasta. makes 2\/3 cup. enjoy!","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the flour in a shallow bowl. add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. add the shrimp and toss to coat. melt the butter in a large heavy saute pan over medium-high heat. add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). transfer the shrimp to a plate. add the wine to the same pan and boil for 2 minutes, or until slightly reduced. return the shrimp to the pan and toss to coat them with the chipotle sauce. season to taste with salt and pepper. sprinkle with the remaining 1 tablespoon cilantro, and serve.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in sauce pan. stir in minced garlic and diced, drained tomatoes. add onion salt and basil. stir in half and half. add parmesan cheese. heat slowly until cheese melts. at this point you can add any meat, seafood or veggies you have on hand. serve over wide egg noodles.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together the sour cream and greek yogurt. wash the limes thoroughly. zest both limes into the cream mixture and stir. add lime juice a squeeze at a time until you like the taste. some limes are more tart than others. this can be served right away, but it tastes better after an hour in the refrigerator and is even better the next day.","target":"melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. simmer for a couple of minutes to heat through and season to taste with salt and white pepper. serve over chicken and\/or pasta; makes about 2 servings. for an interesting twist, substitute vodka for the wine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350. in medium skillet,cook bacon over medium heat until it is limp and some fat is rendered,3-4 minutes. remove bacon from the skillet and reserve it,set aside. in large mixing bowl,use your hands to gently but thoroughly mix together: meat,bread crumbs,1\/2 cup cheese,onion,mayo,relish,mustard¸å pepper and egg. pat mixture into a shallow 2-quart baking pan. spread top of the loaf with the ketchup then lay bacon strips over the ketchup. bake until loaf is firm and the bacon is crisp,45 to 50 minutes. sprinkling top with remaining 1\/2 cup cheese to melt during last 5-10 minutes of baking (internal temperature should be 155). let meatloaf stand in the baking dish for 10 minutes,then cut into squares to serve.","target":"preheat oven to 350 degrees. spray a 9-by-5-inch loaf pan with cooking spray. in a large bowl, combine meat, bread crumbs, pickle relish, cheddar cheese onion and 1\/3 cup tomato sauce. mix well to combine. pat mixture into prepared loaf pan. stir brown sugar twin into remaining 2\/3 cup tomato sauce. spread sauce mixure evenly over meat loaf. bake for 45-55 minutes. place loaf pan on a wire rack and let set for 5 minutes. cut into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put vegetables on a sheet pan in a 500-degree oven, or on a charcoal or gas grill over medium heat. cook until nicely charred and blistered. (they will char more on the grill. they will take about 30 minutes in the oven, less on the grill.) core, but don\u0092t peel the tomatoes. peel, stem and seed the peppers. remove the skin from the onion and peel the garlic. put the onion and garlic in a food processor, or puree, but not too smooth. add tomatoes and peppers and pulse until you achieve the texture you desire. pour into a bowl, add cilantro and salt and pepper. let sit an hour for flavors to meld and temperature to cool.","target":"preheat broiler. place tomatoes, cut side up, in a foil lined jelly roll pan. coat lightly with cooking spray and season with salt\/pepper if you like. broil 3 inches from heat source 2-3 minutes, or until hot and beginning to brown (do not overcook or tomatoes will become mushy). in the meanwhile, arrange greens on four serving plates. cut turkey and cheese into julinne strips and arrange in a circle fanned out around the greens. whisk together vinegar, oil and garlic. arrange warm tomatoes around the perimeter of the salad, drizzle dressing over the entire salad, sprinkle with basil and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes for 10 minutes or until cooked. add the green beans and cook until tender (about 5 minutes). in a colander drain potatoes and beans. spay a pan with cooking spray and and the onions over med heat. cook onions for 8 minutes and take off of heat. stir in dijon mustard, splenda, salt, pepper and rice vinegar. stir all ingredients together. can be served warm or refrigerate a couple of hours and serve cold- it is great either way!","target":"in large bowl, place potatoes, celery, green onion, and parsley. meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. chill for 1 hour. pour chilled cottage cheese mixture over vegetables and mix well. chill at least 30 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes for 10 minutes or until cooked. add the green beans and cook until tender (about 5 minutes). in a colander drain potatoes and beans. spay a pan with cooking spray and and the onions over med heat. cook onions for 8 minutes and take off of heat. stir in dijon mustard, splenda, salt, pepper and rice vinegar. stir all ingredients together. can be served warm or refrigerate a couple of hours and serve cold- it is great either way!","target":"***** put eggs in steamer basket and it will cook with the potatoes *****. cut the potatoes in bite size pieces and put in rice cooker with the water. turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done. it's better if they are slightly underdone than overdone. take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs. drain them well. put the potatoes in a bowl or container and add the rest of the ingredients. stir well and refrigerate. better if made a day ahead."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil potatoes for 10 minutes or until cooked. add the green beans and cook until tender (about 5 minutes). in a colander drain potatoes and beans. spay a pan with cooking spray and and the onions over med heat. cook onions for 8 minutes and take off of heat. stir in dijon mustard, splenda, salt, pepper and rice vinegar. stir all ingredients together. can be served warm or refrigerate a couple of hours and serve cold- it is great either way!","target":"wash potatoes, cut in half, and place them in cold water in a saucepan. cook covered over medium heat for 25 to 30 minutes or until tender. drain and dice potatoes when cool. add vegetables and egg to potatoes and toss. blend together mayonnaise, mustard, salt, pepper, and dill weed. pour dressing over potato mixture and stir gently to coat evenly. chill for at least 1 hour before serving. add fresh vegetables and herbs to give a tasty flavor to this potato salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. add applesauce, yogurt, egg, and oil; mix well. stir in raisins (note: i like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way). pour into greased and floured 12-cup bundt or 13 x 9 inch pan. bake at 325 f. for 50- 60 mins, or until toothpick inserted in center comes out clean. cool 15 mins. serve with quick yogurt glaze: glaze: in small bowl, combine dannon plain nonfat yogurt, brown sugar and vanilla. beat with fork or whisk until smooth. (this is also good with orange or lemon extract instead of vanilla).","target":"preheat oven to 350°f (180°c). spray 8\u201D x 8\u201D (20cm x 20cm) square pan with non-stick cooking spray. sift all dry ingredients together in a bowl. set aside. in a large mixing bowl mix all wet ingredients together. at low speed slowly add the dry ingredient mixture until fully mixed. stir in raisins and\/or walnuts, if desired. pour into prepared pan, spreading evenly. bake 35-40 minutes or until a toothpick inserted in the center comes out clean. let cool in pan at least 20 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the potatoes in beef broth to cover; drain, cool and peel. mash them in large bowl with butter, milk and season to taste with salt and pepper; set aside. sauté the meat until it is browned, stirring to keep the meat crumbly. season to taste. add the tomatoes, mushrooms, parsley, tomato paste, worcestershire sauce and gravy; stir to mix. add the peas and cook about 5 minutes. turn the mixture into casserole. spread the potatoes evenly over the meat. bake at 400°f for about 40 minutes until the top is crispy brown.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix thoroughly and cover. let stand at least 6 hours before using. scoop batter into muffin tin wells and fill to about 2\/3 full (usually an ice cream scoop is the right size). bake 12- 15 minutes at 375. batter will keep in fridge for 6 weeks. if you want to half this recipe. use 4 1\/2 cups bran cereal and half of all other ingredients.","target":"soak bran in boiling water set aside. mix all remaining ingredients in a large mixing bowl than add bran mixture to it mix till all incorporated . mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe. bake at 350 till toothpick comes out clean. let cool on rack and enjoy. this mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. seperate biscuits and place on cookie sheet. flatten biscuit until it is about 5\" in diameter. pinch the sides to make a crust. for a tastier pizza, brush on a little olive oil and add a pinch of cumin and oregano. put 2 tablespoons of pizza sauce on each biscuit and spread around. add pepperoni and then sprinkle about 2-3 tablespoons of cheese on top. do not add too much or the pizza will overflow when it is baking. bake in oven for 8-11 minutes. cool for about 3-4 minutes.","target":"split the muffins in half and toast them in the toaster. spread the pizza sauce on both halves of the muffins. top with the onions. cut each muffin half into four pieces. place the eight muffin pieces in a circle around the edge of a paper. plate (four plates will be used). lay one-quarter section of the green pepper on top of each muffin piece. place one-half slice of the pepperoni on top of each muffin piece. top evenly with the mozzarella cheese. place each plate, uncovered, in the microwave, and cook on high for 1. minute; rotate each plate one-half turn after 30 seconds."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the prepared vegetables in salted, boiling water for ten minutes or so. butter the inside of a large casserole dish and add the hot vegetables to it with most of the cheese mixed in. whisk the eggs lightly with the cream and seasoning and pour over the vegetables. sprinkle the rest of the cheese on top. cover the casserole and bake at 300°f for 25 to 30 minutes until the egg custard is set.","target":"preheat oven to 350. coat a 2-quart square baking dish with nonstick cooking spray. arrange thawed vegetables in dish. set aside. in a medium saucepan, whisk together evaporated milk, onion, flour, garlic, and black pepper. cook and stir over medium heat until thickened and bubbly. remove from heat. add cheddar cheese and cream cheese, whisking until smooth. pour cheese mixture evenly over vegetables. toss gently to coat vegetables with sauce. sprinkle with bread crumbs. lightly coat crumbs with additional cooking spray. bake 40-45 minutes or until mixture is bubbly and crumbs are lightly browned. let stand 5 minutes before serving. if desired, sprinkle with parsley."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put carrots and onions and potatoes (if used) in bottom of crock pot. place rinsed out chicken on top of veggies. move around if needed to close lid. sprinkle a little garlic and pepper on chicken. do not add any liquid. close lid and cook on low about 6 hours. put green beans in crockpot and cook 2 more hours. serve with mashed potatoes (if you didn't cook any with chicken). you can also create a sauce by removing everything to serving dish and then adding cream of chicken\/mushroom soup using the broth to thin to the right texture. the chicken will fall apart.","target":"sprinkle the chicken, inside and out, with salt, pepper and paprika. spread half of the garlic in the cavity and spread the rest on the outside of the bird. place the bird in the crock pot and place a few pats of butter on its breast. add the remaining ingredients and cook on low for 6 to 8 hours. serve the hot garlic butter sauce with the chicken."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a 3 quart baking dish with pam. place bread cubes in dish. add peaches and raisins to bread, mixing gently. in a bowl, combine eggs and egg whites with sugar and mix well. add evaporated milk, skim milk, spices and flavorings, and blend well. pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid. bake at 350ºf for 40-45 minutes or until knife inserted near center comes out clean.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the potatoes, garlic and shallots in a large sauce pan. cover with cold water at least 2 inches over the potatoes. cover and bring to a boil over medium heat. once it reaches a boil, remove lid, reduce heat to low and cook for 10-15 minutes, until the potatoes and garlic are soft. drain well and pour potatoes and garlic back into saucepan. add butter. mash potato mixture well. add the rest of the ingredients except for the milk. mix well with a wooden spoon. return pan to low heat and add the milk\/cream slowly, stirring constantly. once potato mixture is creamy, remove from heat and serve.","target":"place peeled potatoes in a large pot and cover with water. cover, simmer for 30 minutes, or until potatoes are tender. drain, but reserve cooking liquid. mash potatoes with a potato masher. add 1\/2 cup hot reserved cooking liquid and remaining ingredients. mash until well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1) dice portabella mushrooms and mix in crushed walnuts. place in a bowl to the side. 2) dice onions and place in a bowl to the side. 3) mince garlic and place to the side. 4) grill or sautee shrimp, then slice each cooked shrimp in half and put them aside. 5) sautee onions in 1 part olive oil 1 part butter. 6) place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter. 7) add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut\/mushroom mix together. 8) put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated. 9) remove from the heat and spoon the mixture into the butter lettuce leaves.","target":"in a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar. stir in the cubed papaya and shrimp, then the fish sauce to taste. pour into shallow dish and surround with the butter lettuce leaves. use the lettuce leaves to scoop up the papaya mixture and hold to eat. good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small sauce pan, heat oil on medium heat. add onion and cook until golden. add shrimp to sauce pan and season with lemon pepper seasoning. cook for 5 minutes or so until shrimp is cooked through. remove from heat and set aside. lay lettuce leaves flat and sprinkle with cubed mango. add shrimp and top with crushed cashews. squeeze a bit of lemon juice for extra flavor.","target":"in a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar. stir in the cubed papaya and shrimp, then the fish sauce to taste. pour into shallow dish and surround with the butter lettuce leaves. use the lettuce leaves to scoop up the papaya mixture and hold to eat. good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat over to 350 degrees f. in a large bowl put the cream cheese, spinach, and artichoke hearts and mix until blended. add 1\/2 of the mozerella cheese. continue to mix. add salt, pepper, garlic powder, and parmesan cheese. once all is blended, put in an oven safe bowl and place the remaining mozerella on top. bake for 8-10 minutes.","target":"preheat oven to 350°. combine 1 1\/2 cups mozzarella, sour cream, 2 tablespoons parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. spoon mixture into a 1 1\/2-quart baking dish. sprinkle with remaining 1\/2 cup mozzarella and remaining 2 tablespoons parmesan. bake at 350° for 30 minutes or until bubbly and golden brown. serve with tortilla chips."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set up 6 large salad bowls by lining with lettuce. starting with the poultry, put a 'strip' of the meat down each salad bowl, dividing between all 6. do this with the poultry, then the ham, the eggs, the bacon. sprinkle the avocado, the blue cheese, the onion and the jack over the top. the idea is to make this salad restaurant beautiful. serve with a variety of salad dressings.","target":"arrange chopped lettuce on a large platter,. chop all your veggies cook and crumble your turkey bacon. arrange the thawed corn, rinsed beans, chopped tomato, chopped celery and chopped bell pepper, chopped onion, shredded cheese and cooked\/crumbled turkey bacon nicely over the lettuce. in a blender, combine the avocado, butternilk, line juice and hot pepper sauce. process until smooth and drizzle over the salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. saute 2 cloves garlic for 1 minute. add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. add 3\/4 c. of the crushed tomatoes, salt, and black pepper, and cook uncovered 3 minutes longer. place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. spoon the puree into a lightly greased 9\" pie plan. top with the skillet mixture. then spoon the mashed potatoes on top. bake uncovered for 25 minutes, or until the potatoes are lightly browned. sprinkle with paprika if desired.","target":"fry onions in oil and add to mashed potatoes. add margarine and salt and pepper and set potatoes aside. mix ground beef with egg, bread crumbs, salt, pepper, garlic and onion powder. press beef into a casserole dish. layer corn on top of beef. layer mashed potatoes on top of corn. pat down until smooth, crimp edges with fingers. bake at 350 for about an hour. just before serving brush teaspoons oil on potato and broil until nicely browned."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. saute 2 cloves garlic for 1 minute. add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. add 3\/4 c. of the crushed tomatoes, salt, and black pepper, and cook uncovered 3 minutes longer. place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. spoon the puree into a lightly greased 9\" pie plan. top with the skillet mixture. then spoon the mashed potatoes on top. bake uncovered for 25 minutes, or until the potatoes are lightly browned. sprinkle with paprika if desired.","target":"preheat oven to 375 degrees. spray an 8-by-8-inch baking dish with cooking spray. in a large skillet sprayed with cooking spray, brown meat. stir in salsa, tomato sauce and brown sugar twin. add green beans and half of the cheddar cheese. mix well to combine. pour mixture into prepared baking dish. in a medium saucepan, bring water to a boil. remove from heat. stir in potato flakes and dry milk powder. add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese. mix gently with a fork. spread potato mixture evenly over meat mixture. bake for 20-25 minutes. place baking dish on a wire rack and let set for 5 minutes. divide into 6 servings."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. saute 2 cloves garlic for 1 minute. add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. add 3\/4 c. of the crushed tomatoes, salt, and black pepper, and cook uncovered 3 minutes longer. place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. spoon the puree into a lightly greased 9\" pie plan. top with the skillet mixture. then spoon the mashed potatoes on top. bake uncovered for 25 minutes, or until the potatoes are lightly browned. sprinkle with paprika if desired.","target":"in a medium saucepan, combine potato, thyme and rosemary. cover with water and bring to a boil. reduce heat to medium and cook about 20 minutes or until fork tender. drain and return to pot (off the heat). add rest of the ingredients and mash until smooth. they are now ready to complete your pot pie, so pile high and enjoy. you can add one more step by putting dish under broiler to lightly brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375 degrees. saute 2 cloves garlic for 1 minute. add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. add 3\/4 c. of the crushed tomatoes, salt, and black pepper, and cook uncovered 3 minutes longer. place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. spoon the puree into a lightly greased 9\" pie plan. top with the skillet mixture. then spoon the mashed potatoes on top. bake uncovered for 25 minutes, or until the potatoes are lightly browned. sprinkle with paprika if desired.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400. in large mixing bowl,combine flour,sugar,baking powder and soda and salt. cut in butter with a pastry blender until mixture resembles coarse meal, and set aside, in medium bowl,mix buttermilk,vanilla extract,egg whites and the banana. add to dry mixture just until combined,blend in the chocolate chips. place dough on lightly floured surface, and knead lightly. spray large cookie sheet with cooking spray. pat dough into a 9-inch circle on the cookie sheet. sprinkle the nuts and brown sugar over dough,and gently press into dough. cut dough into 12 slices. bake 20 minutes.","target":"preheat oven to 375. mix flour, baking powder and salt. add oats, pecans and chocolate chips. cut cold butter into mixture until dough looks crumbly. in a separate bowl, mix honey, milk and egg. add wet ingredients to dry all at once and stir until dough starts to hold together. place dough on lightly floured surface and knead gently - about 10 times. pat dough into 8-inch circle. cut into 8 wedges. put wedges onto cookie sheet (sprayed with non-stick spray)about 1 inch apart. bake 10-12 minutes or until light golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the evaporated milk, soup mix and 2 teaspoons worcestershire sauce. crumble beef and add to mixture; mixing well. shape into 1-inch meatballs. place 1 inch apart in ungreased 15 x 10 inch baking pans. bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink. drain on paper towels. meanwhile, combine the ketchup, brown sugar, and remaining worcestershire sauce in a large dutch oven. bring to a boil over medium heat. cook and stir until thickened. reduce heat and add meatballs. simmer until heated through, about 15 minutes. keep warm while serving in either a chafing dish or a crockpot.","target":"spray a cookie sheet with non-stick spray and set aside. in a large bowl, stir together the cottage cheese, egg whites, worcestershire sauce and 1\/2 cup of the bread crumbs. stir in the turkey breast, turkey sausage, onions and green pepper. shape the poultry mixture into 32 meatballs. on a sheet of wax paper, combine the parsley, celery leaves and remaining 2 tablespoons bread crumbs. roll the meatballs in the parsley mixture until coated evenly. preheat the broiler. transfer the meatballs to the prepared cookie sheet. broil 3\" to 4\" inches from the heat for 10 to 12 minutes until browned on all sides and no longer pink in the center, turning occasionally. serve with cocktail toothpicks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes. stir in flour until blended. gradually add broth and milk. bring to a boil and stir for 1 minute. reduce heat. add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.","target":"slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1\/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1\/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a crockpot, place roast (whole) add onion, garlic and beef broth. salt and pepper if desired. cook on lo for 6-8 hours (i plug it in before i go to work). remove beef, cube and return to crock pot. add potatoes and carrots, cook for 45 minutes. combine cornstarch with a little water, add and cook 15 more minutes until thickened. i serve with crusty bread and a salad.","target":"crumble the beef into an extra-deep 12-inch nonstick skillet, and place it over medium-high heat. begin to brown the beef, stirring from time to time, while peeling and coarsely chopping the onions. add the onions to the skillet as you chop. when all of the onions are in the skillet, raise the heat to high and cook, stirring constantly to break up the beef, until all of the beef is brown, about 5 to 6 minutes. add the worcestershire sauce and garlic, and stir until mixed thoroughly. remove the skillet from the heat. cool the beef and store it in a plastic freezer bag or an airtight container. refrigerate for up to 3 days or lay flat to freeze for up to 1 month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse meat, and pat dry with paper towel. sprinkle with salt and pepper, and dust with flour. heat olive oil to medium-high\/high in stew pot - i prefer lg le creuset dutch oven. sear seasoned, floured meat -- approx 1 min per side -- stir with wooden spoon, once. add onion to brown with meat -- brown is the goal, black becomes bitter! toss in celery, 2 carrots, bay leaves, and water (start with 2 cups) -- water should hit a hot, sizzling pot. stir with wooden spoon to help release seared sugars (the brown stuff) into water. turn down to \"low\". cover and simmer (or cook in oven) for 2 hours, minimum. stir occasionally, adding water as needed. 20-30 minutes before serving, add potatoes and remaining carrots.","target":"crumble the beef into an extra-deep 12-inch nonstick skillet, and place it over medium-high heat. begin to brown the beef, stirring from time to time, while peeling and coarsely chopping the onions. add the onions to the skillet as you chop. when all of the onions are in the skillet, raise the heat to high and cook, stirring constantly to break up the beef, until all of the beef is brown, about 5 to 6 minutes. add the worcestershire sauce and garlic, and stir until mixed thoroughly. remove the skillet from the heat. cool the beef and store it in a plastic freezer bag or an airtight container. refrigerate for up to 3 days or lay flat to freeze for up to 1 month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large stock pot. brown beef cubes and add the carrots, onion, garlic, celery, and potatoes in order as you chop them. this browning and sweating process really adds a wonderful flavor to the beef and veggies. add the tomatoes and bay leaves and bring to a low simmer--as low as possible to still maintain a simmer. cook for at least an hour, but longer is just fine and preferable.","target":"crumble the beef into an extra-deep 12-inch nonstick skillet, and place it over medium-high heat. begin to brown the beef, stirring from time to time, while peeling and coarsely chopping the onions. add the onions to the skillet as you chop. when all of the onions are in the skillet, raise the heat to high and cook, stirring constantly to break up the beef, until all of the beef is brown, about 5 to 6 minutes. add the worcestershire sauce and garlic, and stir until mixed thoroughly. remove the skillet from the heat. cool the beef and store it in a plastic freezer bag or an airtight container. refrigerate for up to 3 days or lay flat to freeze for up to 1 month."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, combine the first 6 ingredients. over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally. brush one side of tortillas with butter. spoon 1\/3 cup chicken mixture over half of unbuttered side of each tortilla. sprinkle with 1\/3 cup of cheese; fold in half. place on a lightly greased baking sheet. bake at 475 degrees for 10 minutes or until crisp and golden brown. cut into wedges; serve with sour cream and guacamole.","target":"in large bowl, add chicken, salsa, taco seasoning, cheese, and mix well. heat griddle to medium heat, or heat oven to 350f degrees. spread equal amounts of chicken onto 4 of the tortillas making sure to get as close to the edges as possible. cover with remaining tortillas. spray griddle with cooking spray, if using oven, spray tops of tortilla with cooking spray (and again when you turn them). cook for 3 minutes on each side or until cheese is melted. cut into 4 pieces and serve with a dollpe of sour crean on each. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice. choose a firm red and\/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice. if using both colors, use half of each pepper. combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend. the salsa may be made and refrigerated up to 2 days in advance.","target":"in a small bowl, combine the first 8 ingredients (vinegar thru coriander). whisk until well blended. in a medium bowl, combine remaining ingredients (beans thru cilantro). pour dressing over bean mixture. stir to coat evenly. serve immediately, or refrigerate several hours, and serve cold. delicious either way!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. in large bowl, combine the bread cubes with broken cookies and set aside. in separate bowl, blend milk, sugar, butter, eggs and vanilla extract; pour over bread mixture. stir to coat evenly. pour into a greased 1 1\/2-quart round casserole. bake 45 to 50 minutes or until set. serve warm with whipped cream, if desired.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: into large bowl, place peas, red and green peppers, green onions, celery, tomato and parsley. in small bowl, whisk together vinegar, oil and orange zest. add to salad and mix gently. season with salt and pepper. cover and chill. remove from refrigerator 30 minutes before serving; taste and adjust seasoning if necessary.","target":"in a medium size bowl, combine the peas, celery, onion and jalapeno pepper. in a small dish, whish together the oil, vinegar, mayonnaise, salt and tabasco sauce. pour the dressing over the peas and mix well; cover and refrigerate until serving time. just before serving, add the diced tomato and stir to combine."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sugar and apples in a large bowl and leave to sit for a few minutes. blend melted butter and egg into apple and sugar. sift in dry ingredients, along with sultanas and walnuts. pour into greased tin and bake at 180c for 45-60 minutes. if you haven't got all the spices you can use mixed spice and cinnamon. you can dust with confectioners sugar if you wish.","target":"preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda\/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8\" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. in a medium bowl, whisk together the egg yolks and sugar. pour the cream mixture into the egg yolks, whisking until well blended. return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. strain the custard through a fine mesh sieve and chill. freeze in an ice-cream maker following the manufacturer's instructions.","target":"place all ingredients into a blender except the mint. carefully blend together until the consistency of slightly thawed ice cream. ladle into serving dishes, add garnish and enjoy. my daughter sprinkles additional splenda on the top because she has a severe sweet tooth."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook squash and onion until tender; drain. mash until fine. add salt, pepper, cheese, butter, egg yolks, milk and crackers. (i have just added onion flakes to this mixture instead of cooking the onion and squash together. just personal preference.) fold in stiffly beaten egg whites. pour into buttered casserole; bake at 350 degrees, until brown and firm (about 30 minutes). serve hot.","target":"cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. drain; set aside. preheat oven to 350°f. melt margarine in a medium, heavy saucepan over medium heat. add flour; cook, stirring constantly, 1 minute. gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. remove from heat; add cheese, salt, and pepper, stirring until cheese melts. add squash mixture; stir well. spoon squash mixture into a shallow 1 1\/2-quart baking dish coated with cooking spray. sprinkle squash mixture evenly with breadcrumbs. bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using a knife, slice off the top and bottom of the grapefruit. then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel. repeat until completely peeled. remove any remaining white parts (the bitter pith). holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices). slice away the fruit by cutting between the membrane. set aside the grapefruit segments. into the small bowl, squeeze the juice from the grapefruit membrane. add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly. add the grapefruit segments. serve or refrigerate until ready to use.","target":"put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray inside of 2- to 3 1\/2-quart slow cooker with cooking spray. mix all ingredients except sugar and cinnamon in cooker. cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. stir pudding occasionally. sprinkle with sugar and cinnamon. serve warm.","target":"slowly bring milk, rice, 3\/4 of your cinnamon stick and a split vanilla bean (if you have it) to a boil and simmer for about 45 or 50 minutes. this will burn easily so use a heavy pot. while you are waiting grind the remaining 1\/4 of cinnamon stick, allspice, cloves and the seeds from the cardimum pods. this is your spice mixture. when rice becomes very soft, remove the cinimon stick and vanilla bean (if you had one), combine together cream, egg yolks,vanilla (if you did not have a whole bean) spice mixture and sugar. temper it with the hot milk and rice. then add to rice mixture. cook until it thickens. pour it into your favorite seving dish, chill and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice the zucchini and onions. mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil. cook for 5 minutes, then add zucchini and onions and return to a boil. remove from heat. pack mixture into sterilized pint jars, leaving 1\/2\" headspace. adjust caps. process in a water bath canner for 10 minutes. when cool, check jars for proper seal; refrigerate any that do not seal promptly. store others in a cool, dry place; pickles taste best after aging several weeks.","target":"combine cucumber, onion and garlic in a bowl. sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight. drain well. combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes. discard garlic clove. stir in sweetner and put in sterilized jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: at the very start, mix the cornmeal with 1\/2 cup of the liquid. this will give the cornmeal time to soften. preheat griddle to 350- 400 degrees f. beat together the eggs, the remaining liquid, the melted margarine and the salt. mix in the cornmeal mixture and the sugar, whole wheat flour, all-purpose flour and baking powder. the result should be thick but still pourable. adjust as needed by adding liquid. lightly grease the griddle. drop about 1\/4 cup of batter for each pancake. make shapes or inside out letters if desired. cook until there are bubbles on the top and edges look less shiny. turn with spatula and brown the other side.","target":"combine flour, cornmeal, baking powder and salt in mixing bowl. in separate bowl, combine eggs, milk and butter. add the liquid ingredients to the dry ingredients and stir until the lumps disappear. pour batter in uniform amounts onto a hot, greased griddle. when cakes are full of bubbles, turn with a pancake turner and brown other side. turn only once. (optional) if you want kick it up a notch dice up a hot pepper and add it to the batter."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: roll frozen puff pastries or phyllo sheets and cut into 9\" x 5\" rectangles, prick the center of dough. prebake approximately 10 to 12 minutes at high temperature, according to package directions. remove from oven and let cool while you prepare the instant pudding according to package instructions. spoon the pudding onto the phyllo or puff pastry. slice strawberries and garnish by fanning sliced strawberries on the edge. glaze with apricot jelly. dust with powdered sugar if desired.","target":"thaw and drain strawberries, saving juice. bring 1\/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1\/2 to 3\/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: roll frozen puff pastries or phyllo sheets and cut into 9\" x 5\" rectangles, prick the center of dough. prebake approximately 10 to 12 minutes at high temperature, according to package directions. remove from oven and let cool while you prepare the instant pudding according to package instructions. spoon the pudding onto the phyllo or puff pastry. slice strawberries and garnish by fanning sliced strawberries on the edge. glaze with apricot jelly. dust with powdered sugar if desired.","target":"spread yogurt onto several layers of paper towels, cover with additional paper towels and let stand (in a strainer inside a bowl) for 10 minutes. combine graham crackers crumbs, cinnamon, and margarine stirring well. press crumb mixture evenly into 4 (4-inch) tartlet pans coated with cooking spray. bake at 350 degrees for 8 minutes and let cool. combine drained yogurt, cream cheese, splenda and vanilla stirring well. spoon mixture evenly into prepared crusts. cover and chill at least 3 hours. to serve, arrange strawberries evenly over yogurt mixture; brush with jelly. garnish with mint sprigs, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place peanut butter morsels in one bowl, and chocolate ones in another, and set aside. butter an 8\" square baking pan and set aside. combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan. bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes. remove from heat, and stir in vanilla. quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8\" square pan, smoothing out the top. stir the remaining mixture into the chocolate morsels, and stir until completely melted. pour this mixture over the peanut butter fudge layer, spreading evenly. cool fudge completely before cutting into 1\" squares.","target":"beat the peanut butter into the cream cheese with of the 4 tablespoons splenda and 1\/2 teaspoon of the cocoa powder. cover and refrigerate until firm, about 20 minutes. roll mixture into marble sized balls and place in the freezer for 30 minute to firm. mix remaining cocoa and splenda in a zip-top bag. place a few truffle balls at a time in the bag and shake to coat. store in the refrigerator or a cool place in an air-tight container."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. grease 12-14 muffin tin cups. drain and chop the peaches. mix all dry ingredients; add peaches and stir to coat peaches with the flour. combine eggs, milk and oil; stir into dry ingredients and peaches. mix just until blended--don't beat. fill muffin tins 3\/4 full. bake 30-35 minutes.","target":"heat oven 375. spray muffin tin with non-stick spray. mix dry ingredients (bisquick thru cinnamon). mix egg, oil applesauce and milk. combine wet and dry ingredients until just mixed (do not overmix). spoon batter into cups - fill 1\/3 full. place 1\/2 t jelly on top of batter. spoon more batter into cup. bake for 20-25 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash the broccoli and cut the florets into bite sized pieces. combine broccoli with the cheese in a large bowl. add the green onions and toss well. in a small bowl whisk together the mayo, sugar, vinegar and cayenne. pour over the broccoli mixture and stir well. cover and refrigerate overnight. just before serving stir in half the bacon and sprinkle the other half on top.","target":"in a medium mixing bowl, combine chopped broccoli, bacon, onion, and cheddar cheese. in a small bowl, mix vinegar and sugar using a wire whisk until sugar is dissolved. add mayonnaise and continue to whisk together until uniform in mixture. keep salad and dressing chilled, and pour dressing over salad mixture just prior to serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute: garlic, sugar, and salt. add: italian sausage and ground beef and brown. add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens. boil noodles and drain. mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk. set aside. layers: sauce to cover bottom of pan, 1\/2 of the noodles, 1\/2 ricotta, sauce, 1\/4 cup of parmesan cheese, noodles, ricotta, mozzarella, sauce and parmesan. bake covered for 25 minutes 375 degrees. bake uncovered for 25 minutes.","target":"brown meat and onion. add all ingredients through parmesan. in sprayed 9x13 baking dish, layer as follows: 1\/2 of the sauce. 5 noodles. all the cottage cheese. remaining 5 noodles. remaining sauce. top with mozzarella cheese. cover with foil and bake at 350 for 1 hour. uncover and bake 15 minutes longer. let stand 15 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute: garlic, sugar, and salt. add: italian sausage and ground beef and brown. add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens. boil noodles and drain. mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk. set aside. layers: sauce to cover bottom of pan, 1\/2 of the noodles, 1\/2 ricotta, sauce, 1\/4 cup of parmesan cheese, noodles, ricotta, mozzarella, sauce and parmesan. bake covered for 25 minutes 375 degrees. bake uncovered for 25 minutes.","target":"pre-heat oven to 350 degrees. in medium saucepan, combine spaghetti sauce, tomatoes, mushrooms, red win and hot sauce. simmer. in large skillet, combine ground turkey, garlic and shallots. cook until turkey is browned. drain liquid from turkey. add turkey mixture to sauce and heat through. in a medium bowl, combine ricotta cheese and milk together, mix until smooth. once noodles have cooked lightly spray a 9x13 pan with olive oil. place three noodles on the bottom of the pan. spread 1\/3 ricotta cheese mixture over noodles, then top with 1\/3 sauce mixture. repeat process twice more and top with mozzarella cheese. bake for 30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute: garlic, sugar, and salt. add: italian sausage and ground beef and brown. add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens. boil noodles and drain. mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk. set aside. layers: sauce to cover bottom of pan, 1\/2 of the noodles, 1\/2 ricotta, sauce, 1\/4 cup of parmesan cheese, noodles, ricotta, mozzarella, sauce and parmesan. bake covered for 25 minutes 375 degrees. bake uncovered for 25 minutes.","target":"heat the oven to 375 degrees f. brown the turkey meat, drain and rinse and season with desired seasonings (i find italian seasonings and garlic work best). simmer the spaghetti sauce on low heat, covered. stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper). stir in the cooked and rinsed turkey meat and allow to simmer until bubbling. prepare a lasagna pan (14 by 9, i believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese. repeat for a second layer. bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top. serve with garlic bread and salad and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute: garlic, sugar, and salt. add: italian sausage and ground beef and brown. add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens. boil noodles and drain. mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk. set aside. layers: sauce to cover bottom of pan, 1\/2 of the noodles, 1\/2 ricotta, sauce, 1\/4 cup of parmesan cheese, noodles, ricotta, mozzarella, sauce and parmesan. bake covered for 25 minutes 375 degrees. bake uncovered for 25 minutes.","target":"sautee' onion and garlic in oil. stir in soup, tuna, milk and seasonings. in a 8x12 pan; layer 1\/2 the noodles, 1\/2 the mozarella cheese, 1\/2 the tuna mixture and 1\/2 the velveeta. repeat layers. top with parmesan cheese. at this point you can sprinkle more oregano on top, if desired. bake for 30 minutes at 350º. allow to stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl combine first 4 dry ingredients. stir in rest of dry ingredients; mixing to coat. in another bowl mix together the wet mix ingredients. add wet mix ingredients to dry ingredients until just combined. spoon batter into prepared pans and bake at 400ºf for 15-20 minutes or until tests clean. makes 12. these muffins freeze well.","target":"preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2\/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl combine first 4 dry ingredients. stir in rest of dry ingredients; mixing to coat. in another bowl mix together the wet mix ingredients. add wet mix ingredients to dry ingredients until just combined. spoon batter into prepared pans and bake at 400ºf for 15-20 minutes or until tests clean. makes 12. these muffins freeze well.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop onion and fry in oil until translucent. add ground turkey (or ground beef) and cook until done. thinly slice zucchini and potato (i used a mandolin type tool which made the job really quick). layer in crockpot starting with half of the zucchini, 1\/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste. spread on half the can of soup. then layer the rest of the ingredient covering the top with the remaining soup. cook on high for 3 hours.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 325°f. beat the eggs, corn syrup, sugar, and butter. add in the remaining ingredients, and mix well; pour into pie plate. place pie pan on a cookie sheet. bake 50 minutes until golden brown and center is set. serve warm whipped cream or ice cream.","target":"preheat oven to 350. spray 2 cookie sheets with butter-flavored cooking spray. in a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, brown sugar, and sweetener. melt margarine and blend into oats mixture. add egg, applesauce, yogurt and raisins. mix gently to combine. drop by tbsp to form 24 cookies on prepared cookie sheets. bake 20 to 22 minutes. place cookie sheets on wire racks and allow to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 325°f. beat the eggs, corn syrup, sugar, and butter. add in the remaining ingredients, and mix well; pour into pie plate. place pie pan on a cookie sheet. bake 50 minutes until golden brown and center is set. serve warm whipped cream or ice cream.","target":"preheat the oven to 375°f combine flour, baking powder, baking soda, cinnamon and salt. in a separate bowl add butter and sugar and beat until smooth. add the applesauce, molasses, egg and vanilla. add the applesauce mixture to the flour mixture and mix well. then add the oats and raisins. drop a tablespoon of dough onto baking sheet about two inches apart. bake until slightly golden, about 12 minutes. cool for about 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 325°f. beat the eggs, corn syrup, sugar, and butter. add in the remaining ingredients, and mix well; pour into pie plate. place pie pan on a cookie sheet. bake 50 minutes until golden brown and center is set. serve warm whipped cream or ice cream.","target":"preheat oven to 350°. soak the raisins in a bowl with hot water and a few splashes of vanilla while you prepare the other ingredients. mix together the flours, baking powder, baking soda and salt. set aside. cream the butter and sugars. add the eggs and vanilla. fold the dry mixture into the wet mixture, avoiding overmixing until there are no dry spots. fold in the oats and then the raisins, which have been drained and rinsed. bake on a cookie sheet sprayed with nonstick spray for about 13 minutes, or until the edges start to brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 325°f. beat the eggs, corn syrup, sugar, and butter. add in the remaining ingredients, and mix well; pour into pie plate. place pie pan on a cookie sheet. bake 50 minutes until golden brown and center is set. serve warm whipped cream or ice cream.","target":"heat oven to 350°f. beat together butter and splendas until creamy. add eggs and vanilla beat well. add wheat flour, baking soda, cinnamon mix well. stir in oats and raisins mix well. make into about 1\" balls and place onto ungreased cookie sheet. bake for 10 to 12 minutes or until golden brown. let cool on cookie sheet before transfering. makes about 4 dozen."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place bacon, lettuce and tomato in large bowl, add enough mayo or miracle whip to\"wet\" all ingredients together. salt and pepper to taste. place a\"generous\" portion of blt mixture onto tortilla, as if you were making a burrito. wrap and roll-- your ready to go! note: sometimes the kids will request shredded cheese in their mixture so i just divide into two mixes, one with shredded cheese, one without (i am not one to fool with a classic like a blt by putting cheese on it).","target":"while heating bacon to desired crispness, warm the tortilla and spread thin layer of ranch dressing on top. arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff. when bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. sprinkle with cheese. fold over the tortilla and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer). just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended. remove from heat and add vanilla, and beat until glossy. then pour into a buttered 8 x 8-inch pan. cool completely before cutting. store pieces in an airtight container. note: the pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.","target":"melt the butter and peanut butter in the microwave on high for 2 minutes. stir. microwave for another 1 minute remove and stir in the cream cheese until completely dissolved. stir in the splenda and then stir in the protein powder. grease a 8 x 11 glass casserole. pour in the dish. put in the refrigerator until cool. to speed up this process place in the freezer until cool."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté garlic, sugar, salt (i never use this much). add italian sausage, ground beef, cook until meat is brown and done. add basil, fennel seeds, pepper, pear tomatoes, tomato paste. cook until thick. boil the 12 noodles and drain. mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk). layer sauce, 1\/2 noodles, 1\/2 of ricotta mixture, 1\/2 mozzarella, sauce, 1\/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese. bake at 375° for 25 minutes covered with foil, 25 minutes uncovered. let set for about 10-15 minutes before cutting.","target":"brown meat and onion. add all ingredients through parmesan. in sprayed 9x13 baking dish, layer as follows: 1\/2 of the sauce. 5 noodles. all the cottage cheese. remaining 5 noodles. remaining sauce. top with mozzarella cheese. cover with foil and bake at 350 for 1 hour. uncover and bake 15 minutes longer. let stand 15 minutes before cutting."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté garlic, sugar, salt (i never use this much). add italian sausage, ground beef, cook until meat is brown and done. add basil, fennel seeds, pepper, pear tomatoes, tomato paste. cook until thick. boil the 12 noodles and drain. mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk). layer sauce, 1\/2 noodles, 1\/2 of ricotta mixture, 1\/2 mozzarella, sauce, 1\/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese. bake at 375° for 25 minutes covered with foil, 25 minutes uncovered. let set for about 10-15 minutes before cutting.","target":"pre-heat oven to 350 degrees. in medium saucepan, combine spaghetti sauce, tomatoes, mushrooms, red win and hot sauce. simmer. in large skillet, combine ground turkey, garlic and shallots. cook until turkey is browned. drain liquid from turkey. add turkey mixture to sauce and heat through. in a medium bowl, combine ricotta cheese and milk together, mix until smooth. once noodles have cooked lightly spray a 9x13 pan with olive oil. place three noodles on the bottom of the pan. spread 1\/3 ricotta cheese mixture over noodles, then top with 1\/3 sauce mixture. repeat process twice more and top with mozzarella cheese. bake for 30 minutes or until cheese is bubbly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté garlic, sugar, salt (i never use this much). add italian sausage, ground beef, cook until meat is brown and done. add basil, fennel seeds, pepper, pear tomatoes, tomato paste. cook until thick. boil the 12 noodles and drain. mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk). layer sauce, 1\/2 noodles, 1\/2 of ricotta mixture, 1\/2 mozzarella, sauce, 1\/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese. bake at 375° for 25 minutes covered with foil, 25 minutes uncovered. let set for about 10-15 minutes before cutting.","target":"heat the oven to 375 degrees f. brown the turkey meat, drain and rinse and season with desired seasonings (i find italian seasonings and garlic work best). simmer the spaghetti sauce on low heat, covered. stir in chopped onions, scallions, and bell pepper as well as seasonings (basil, salt, pepper). stir in the cooked and rinsed turkey meat and allow to simmer until bubbling. prepare a lasagna pan (14 by 9, i believe) by placing one layer of 5 lasagna noodles, a layer of sauce, a layer of cottage cheese and then a layer of cheddar cheese. repeat for a second layer. bake in the oven for one hour, removing during the last ten minutes to sprinkle more cheddar cheese on top. serve with garlic bread and salad and enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté garlic, sugar, salt (i never use this much). add italian sausage, ground beef, cook until meat is brown and done. add basil, fennel seeds, pepper, pear tomatoes, tomato paste. cook until thick. boil the 12 noodles and drain. mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk). layer sauce, 1\/2 noodles, 1\/2 of ricotta mixture, 1\/2 mozzarella, sauce, 1\/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese. bake at 375° for 25 minutes covered with foil, 25 minutes uncovered. let set for about 10-15 minutes before cutting.","target":"sautee' onion and garlic in oil. stir in soup, tuna, milk and seasonings. in a 8x12 pan; layer 1\/2 the noodles, 1\/2 the mozarella cheese, 1\/2 the tuna mixture and 1\/2 the velveeta. repeat layers. top with parmesan cheese. at this point you can sprinkle more oregano on top, if desired. bake for 30 minutes at 350º. allow to stand 10 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into thin slices and mix in fajita seasoning. in a large skillet add oil and heat. add chicken and cook until no longer pink. add peppers and onion to skillet. slowly cook and stir about 10 minutes or until desired tenderness. heat another skillet over medium heat and spray with cooking spray or use 1\/2 teaspoon of butter. place your tortilla in the skillet and sprinkle with cheeses and add meat mixture. cover with a lid for about 30 seconds or until the cheese has melted. fold in half and serve immediately with salsa and sour cream. repeat steps 6-9 with remaining tortillas. warning: remember that cooking spray may ignite if it comes in contact with a flame.","target":"in large bowl, add chicken, salsa, taco seasoning, cheese, and mix well. heat griddle to medium heat, or heat oven to 350f degrees. spread equal amounts of chicken onto 4 of the tortillas making sure to get as close to the edges as possible. cover with remaining tortillas. spray griddle with cooking spray, if using oven, spray tops of tortilla with cooking spray (and again when you turn them). cook for 3 minutes on each side or until cheese is melted. cut into 4 pieces and serve with a dollpe of sour crean on each. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. add egg and mix. in a small bowl mix flour, baking soda, and salt. gradually add to creamed mixture. stir in chocolate chips and chunks. shape into 1 1\/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool for 2 minutes on pan before removing to wire racks to cool completely.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 f. put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups. slightly smash strawberries in large bowl, using fork. stir in sugar, oil and eggs until mixed. stir in other ingredients just until moistened. spoon batter into muffin cups. bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean. cool 5 minutes. loosen sides of muffins from pan if needed, and take them out of the pan. makes 12 muffins. tip: if you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.","target":"heat oven to 425°f. put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups. slightly smash strawberries in large bowl, using fork. stir in sugars, applesauce, vanilla, and eggs until mixed. stir in other ingredients just until moistened. spoon batter into muffin cups. bake 15 or until light golden brown or toothpick poked in center comes out clean. do not overbake. cool 5 minutes. loosen sides of muffins from pan if needed, and take them out of the pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the ground beef in a frying pan. add the onions, carrots, celery, garlic, salt, pepper and nutmeg. lower the heat and cook for about 10 minutes until the vegetables are wilted. add the beef broth and bring to a boil. stir in enough of the butter\/flour roux to make thick gravy to bind the filling. pour into large shallow baking pan and cool. the filling should be about 1½ inches deep. cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. spread the potatoes evenly and brush the surface with butter. bake at 325°f for 35-40 minutes.","target":"preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large dutch oven, saute mushrooms and onion in butter until tender. add in flour and curry powder and mix until blended. gradually add the broth. bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.","target":"melt butter in olive oil over medium heat. add onion and sweat, do not brown. when almost translucent, add garlic and continue sweating until onion is translucent. add all other ingredients. stir, cover and bring to a boil. lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1\/2 hours). turn off heat. when cool enough to not burn out your blender, puree. there will usually be more broth than is needed, soup should be thick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pan, saute onion and garlic in olive oil. stir in oregano, thyme, cumin, and cayenne; cook 1 minute. puree 1\/2 of the black beans in a blender. add puree, remaining beans, and broth to pan. simmer for 15 minutes. garnish with cilantro or parsley.","target":"rinse and sort the beans. cover them with several inches of water and soak overnight. drain the beans and put in large pot. add the water, broth and ham hock. bring to a boil then turn down to a simmer. simmer for about 2 hours. add additional water if beans become visible. remove ham hock and let cool just until you can safely handle it. remove the skin from the ham hock and discard. finely dice the meat and discard the bone. puree about half the beans in a blender or with a emulsion blender. return the pureed beans to the pot and add the diced ham. add seasonings and taste. adjust if needed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut squash into 8 large pieces. place cut side up in a 15x10-inch baking dish. cut 1\/4 inch off the tops of the onions and garlic bulb. place cut side up in the baking pan. brush with oil; sprinkle with thyme. cover tightly and bake at 350°f for 1 1\/2 to 2 hours or until vegetables are very tender. uncover and let stand until room temperature. remove peel from squash and onions; remove the soft garlic from skins. combine vegetables, broth and cream. puree in small batches in a blender until smooth; transfer to a large dutch oven. add parsley, salt and pepper; heat until soup is warmed but do not boil.","target":"in a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes). in saute pan, melt butter, add olive oil, onion and garlic, cooking until soft. add onion mixture to squash. drain and rinse beans, and add to squash. puree squash\/bean\/onion mixture in blender, taking care (hot) or puree in the pot with a hand blender. add spices, and milk, heating through. serve with warm whole grain artisan bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine meat, eggs, rice,onion, salt and pepper; set aside. cut peppers in half and seed. stuff meat mixture into peppers and drop into sauce. sauce: make a roux with oil and flour and cook over medium heat until brown but not burnt. add 1 small can tomato paste and a quart of water. stir with a whisk until sauce bubbles. add bay leafs. drop peppers into sauce. cook, covered, at slow simmer on stovetop for 1-1 1\/2 hr, or bake in covered casserole 1- 1\/2 hours. add water if necessary. the rice will absorb water. peppers should be covered with sauce, and peppers are done when rice is cooked.","target":"cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1\/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. combine flours, bran, baking powder, baking soda, and cinnamon. separately, combine honey, egg white, yogurt, and oil; stir well. pour liquid into dry ingredients; stir until just moistened. add peaches. pour into greased muffin tins. bake at 350 degrees f for 18-20 minutes or until lightly browned.","target":"pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add water to a saucepan and bring to a boil. add broccoli and cauliflower florets and cook 10-12 minutes or until very tender; drain. transfer florets to a large bowl. mash florets with a fork or potato masher (doesn't have to be a completely smooth consistancy, i leave in a few clumps of vegetables) add in eggs, onion, pecans, flour, and salt and pepper to taste; stir to mix well. in an electric skillet, pour oil to a depth of 1\/4 inch; heat to 350 degrees. drop vegetable mixture by tablespoonfuls into the oil. cook in batches for 1 to 2 minutes on each side or until they become lightly browned. transfer to a papertowel lined plate to drain; keep warm. serve immediately.","target":"toss the broccoli, cauliflower and optional garlic with olive oil. spread on a baking sheet and bake in a preheated 450-degree oven for 20 minutes, or until browned and tender-crunchy. stir once or twice. season to taste with salt and pepper. sprinkle with parmesan cheese before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown beef and clove of garlic. add salt, pepper, sugar and tomato sauce; cover and cook slowly for 15-20 minutes. in separate bowl, mix green onions, cream cheese and sour cream. spray a 3 quart casserole dish. put in 1\/2 the noodles, half the sour cream mixture and half the meat mixture. repeat the layers and top with the 3\/4 cups of the cheddar cheese. bake at 350 for 30 minutes.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lay out two 18 x 12 inch pieces of double-thickness aluminum foil. layer potatoes and zucchini on both pieces of foil, seasoning with salt and pepper. top with one chicken breast on each piece of foil and equal amounts of olives, tomato sauce and oregano. dot with butter and wrap securely in foil. place on grill, about five inches from medium coals. cook 25 to 30 minutes on each side or until chicken and vegetables are tender.","target":"cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done). remove bacon from skillet and set aside. flatten chicken slightly with palm of hand. place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain. add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. serve with pasta or rice and garnish with parmesan cheese, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix water and creamer in a mixing bowl. add margarine, beat for 30 seconds. add sugar, vanilla, eggs, and salt. beat on high speed for 1 to 2 minutes more. place 3 cups of the mixture in an ungreased 9x13 pan. top with raisins. then add bread cubes. mix well and top with remaining mixture. sprinkle generously with cinnamon. bake at 325°f for 40-45 minutes or until a knife inserted in center comes out clean. cool and top with nutmeg sauce. sauce: combine sugar, cornstarch, and nutmeg in small saucepan. stir in milk and margarine. cook over medium heat until the mixture begins to thicken. add vanilla extract, and stir constantly until thick. do not boil! pour over cooled bread pudding.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion. in a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. stir into tomato mixture. separately, mix together olive oil, red wine vinegar, sugar, and oregano. season to taste with salt and pepper. pour over salad, and gently stir to coat. chill for 1 hour.","target":"to make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. add the olive oil, salt and pepper and whisk until well blended. in a large serving or salad bowl, toss together all the tomatoes. pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion. in a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. stir into tomato mixture. separately, mix together olive oil, red wine vinegar, sugar, and oregano. season to taste with salt and pepper. pour over salad, and gently stir to coat. chill for 1 hour.","target":"mix all salad ingredients together. dressing: whiz the thyme, mustard, sugar, salt and pepper in a mini food processor or whisk by hand. add the vinegar and whiz until all is blended well. while whizzing, drizzle in the oil and continue whizzing or whisking until all is emulsified. toss dressing and salad together and serve within 20 minutes. i actually like this dressed way ahead of time so the bread cubes soak up the dressing. serves 4 - 8 depending on your meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine egg, 1\/4 cup of the crushed potato chips, coconut, green onion, mayonnaise or salad dressing, parsley, and coriander in mixing bowl. stir in crabmeat; mix well. shape into 12 patties 1\/2 inch. coat patties with remaining crushed potato chips. heat oil in large skillet. add crab patties. cook 2 to 3 minutes on each side until golden. serve immediately with herb sauce. herb sauce- combine all ingredients in a small bowl. cover and refrigerate 1 hour to allow flavors to mellow.","target":"in a medium bowl, toss crab with 1\/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries. gently stir in beaten egg. form mixture into 12 (3-inch) patties. spray both sides with nonfat cooking spray. spread remaining bread crumbs on a sheet of waxed paper. coat each patty; refrigerate for 1 hour. preheat oven to 400°f. spray baking sheet with nonfat cooking spray. place patties on sheet and bake 20 minutes or until crispy, turning over half way through. serve hot with lemon wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the berries and ½ cup sugar; stir well and set aside. sift together the flour, baking powder and salt into a small bowl; set aside. cream the butter and ½ cup sugar in an electric mixer until fluffy. place the berries in a strainer to drain the juice; save the juice. measure the milk and add the vanilla. in a large bowl, add the sifted ingredients, alternating milk and vanilla mixture with dry ingredients. make sure you begin and end with dry ingredients. blend the ingredients, but do not overmix. butter or oil a two-and-a-half quart baking dish. place the batter evenly in the baking dish. spoon the drained berries evenly over the batter. pour the juice over the berries. bake for 45 minutes at 375°f. serve warm.","target":"in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. mix together margarine, sugar, maple syrup, and molasses in the bottom of a 9 x 5 x 2\" baking dish. stir in oats, almonds, oat bran, sunflower seeds, and pumpkin seeds, tossing until well coated with syrupy mixture. bake in preheated oven for 15 minutes, stirring 2-3 times. stir in wheat germ and bake 10 minutes more, stirring a couple of times while baking. remove from oven and stir in raisins. allow to cool and store in an airtight container until ready to use.","target":"preheat oven to 160c, 325f or gas mark 3. place the butter, honey and vanilla essence in a small saucepan. cook over a medium heat, stirring occasionally for 5 minutes or until the honey and butter are combined. place all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well. carefully stir in the butter mixture and then spread the mix over the base of a large, nonstick roasting\/baking pan and place into the preheated oven for 20 minutes or until the grains are crisp and browned stirring occassionally to prevent the mix from sticking. remove from the oven and allow to cool,. stir in the dried fruit salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f. sift flour, spices, salt and baking soda together. in another bowl cream together shortening, sugar, molasses and eggs. alternately stir flour mixture into shortening mixture. stir in water and raisins. drop by tablespoon 2 inches apart onto greased cookie sheet. bake for 15 minutes.","target":"cream sugar, molasses and shortening together at medium speed until light and fluffy. add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs. stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture. mix at medium. mix at medium speed until creamy. drop dough by 1 1\/2 tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. bake at 375° for 12-14 minuntes, or until cookies are firm. remove them to a wire rack and cool to room temperuture."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f. sift flour, spices, salt and baking soda together. in another bowl cream together shortening, sugar, molasses and eggs. alternately stir flour mixture into shortening mixture. stir in water and raisins. drop by tablespoon 2 inches apart onto greased cookie sheet. bake for 15 minutes.","target":"in bowl, mix oil, molasses, splenda and egg. in another small bowl, combine flours, baking soda and spices. add flour mixture to molasses mixture. mix well. cover and refrigerate dough for at least 2 hours. shape dough into one-inch balls and roll in sugar. place on cookie sheet about 2 inches apart. bake at 375 for 10 minute remove from baking sheet immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 4-quart pan, saute onion, garlic, and green pepper in oil until tender. add tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, red pepper, and bay leaf. simmer 45 minutes. add clams; bring to a simmer. add rest of seafood. simmer, uncovered, stirring often, for 3-5 minutes, or until clams open. discard bay leaf and any unopened clams before serving. garnish with parsley sprigs.","target":"heat olive oil in 6-quart pan over medium high heat, when oil ripples and is fragrant, add onion and garlic. saute until translucent. add spices, stir one minute till fragrant. add broth, wine and tomato paste, bring to a boil, stirring often. reduce heat and simmer 25 to 30 minutes to blend flavors, adjust seasonings. soup may be made ahead to this point. break crabs apart and clean, cut body in fourths and crack legs. add to hot soup and simmer until hot. (about 7 to 10 minutes)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 4-quart pan, saute onion, garlic, and green pepper in oil until tender. add tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, red pepper, and bay leaf. simmer 45 minutes. add clams; bring to a simmer. add rest of seafood. simmer, uncovered, stirring often, for 3-5 minutes, or until clams open. discard bay leaf and any unopened clams before serving. garnish with parsley sprigs.","target":"saute onion and garlic in evoo on med\/high heat in a large dutch oven, or stew pot. after browned, add tomatoes, stock, olives, roasted red peppers wine, all seasonings. simmer for 25 minutes on med\/low, covered. defrost frozen mixed seafood under running water (approx. 4 minutes). add cubed cod into broth and simmer on low for 10 minutes. add mixed seafood to the soup, cover and simmer 5 more minutes. serve with crusty garlic bread and a nice white wine!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut beef steak lengthwise in half, then crosswise into 1\/4-inch-thick strips. combine vegetables and 3 tablespoons water in large nonstick skillet. cover and cook over medium-high heat 4 minutes or until crisp-tender. remove and drain. heat the same pan over medium-high heat until hot. add 1\/2 of beef and 1\/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink, remove. repeat with remaining beef and garlic. return all beef and vegetables to pan. add stir-fry sauce and red pepper; heat through. spoon over rice. sprinkle with peanuts, if desired.","target":"stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. heat the oil in a 10\"-inch skillet over medium-high heat. add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp. add the broth mixture to the skillet. cook and stir until the mixture boils and thickens. sprinkle with the sesame seeds, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine peppers and vinegar in a food processor, blend until smooth and pour into a large pot. add sugar, heat on medium-high heat, stir until sugar has dissolved. bring to a boil and boil 3 minutes. stir in the pectin return to full boil and boil hard for 1 minute, remove from heat and skim off the foam. add a drop or so of food coloring if desired. pour into hot sterilized half pint jats, fill to 1\/4\" of top.","target":"preheat oven to 325. unroll 1 can crescent dough unto lightly floured surface. divide into 2 pieces separating at center perforation. press each piece into a 7 inch square, pressing perforations to seal. bring corners of each square to a center, partially overlapping and lay each corner in center using thumb making a small indentation. repeat with remaining crescents and move to lightly greased cookie sheet. stir together cream cheese and egg. stir together pepper jelly and honey. spoon 2 tablespoons cream cheese mixture onto each dough square and top with jelly mixture. bake at 375 15-18 minutes until golden brown."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a bit of olive oil over medium heat. sauteé garlic until golden, but not burned, then add chicken, salt to taste, and brown until cooked through. add white wine and reduce to about 1\/2, then add boullion cube and water. reduce heat and allow to cook about 10-15 minutes. add parsley and cornstarch slurry to thicken the sauce a bit. serve over white rice or french fries.","target":"mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated. in a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan. add the sherry; cook over a high flame for 1 to 2 minutes; good served over rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a bit of olive oil over medium heat. sauteé garlic until golden, but not burned, then add chicken, salt to taste, and brown until cooked through. add white wine and reduce to about 1\/2, then add boullion cube and water. reduce heat and allow to cook about 10-15 minutes. add parsley and cornstarch slurry to thicken the sauce a bit. serve over white rice or french fries.","target":"cook chicken in olive oil in a large skillet over medium heat; 3 minutes per side or until golden brown, drain. pour undrained diced tomatoes and tomato sauce over chicken; bring to a boil, reduce heat. cover and cook 15 minutes or until chicken is no longer pink. place cheese slices over chicken and tomatoes: cover and cook 1 minute or until cheese is melted. serve over hot cooked pasta."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a bit of olive oil over medium heat. sauteé garlic until golden, but not burned, then add chicken, salt to taste, and brown until cooked through. add white wine and reduce to about 1\/2, then add boullion cube and water. reduce heat and allow to cook about 10-15 minutes. add parsley and cornstarch slurry to thicken the sauce a bit. serve over white rice or french fries.","target":"place all ingredients except chicken in blender. blend until the consistency of a thin mayonnaise. place mixture and chicken in a zip lock bag. make sure the chicken is thoroughly coated with the mixture. refrigerate for at least 24 hours, turning occasionally. remove from bag, pour liquid into the cavity of the chicken. rotisserie for at about 3 hours or until very golden. you can also grill in the summer or bake it in your oven. to use for oamc: make up the marinade and toss in the freezer. it will marinate as it thaws in the refrigerator. then use desired cooking method."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a bit of olive oil over medium heat. sauteé garlic until golden, but not burned, then add chicken, salt to taste, and brown until cooked through. add white wine and reduce to about 1\/2, then add boullion cube and water. reduce heat and allow to cook about 10-15 minutes. add parsley and cornstarch slurry to thicken the sauce a bit. serve over white rice or french fries.","target":"combine flour, salt and pepper in bag or container. add chicken breasts and shake until coated. remove chicken breasts from bag and reserve leftover flour. heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. remove chicken and keep warm. using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds. stir in chicken broth, garlic, vinegar and honey. simmer until thickened enough to nicely coat back of spoon. (note: i usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. just be careful not to overdo it.). return chicken and juices back to pan and coat with sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large resealable plastic bag, combine flour, parmesan cheese and paprika. cut potatoes into thin wedges or small bite size chunks. dip potato pieces in milk, then place in the bag of flour\/cheese mixture. toss the bag to coat. place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter. bake uncovered at 400 for 20 minutes. stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes. serve with sour cream dip.","target":"peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. while the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. warm the milk. drain potatoes; return to the stove for a minute or two to dry out the water. mash potatoes; add the butter and warm milk. you should have a smooth thick mixture. add the cheddar and parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 375° and grease and flour a 9-inch springform pan. sift together flour, baking powder and salt; set aside for now. in large bowl, cream butter and sugar until light and fluffy. beat in egg. beat in flour mixture alternately with milk, mixing just until combined. stir in blueberries and pour mixture into pan. in small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and the pecans. cut in butter until crumbly. sprinkle over batter. bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. allow to cool a bit before serving.","target":"preheat oven to 400°f grease and flour 9 inch square baking pan. combine flours, splenda, baking powder, salt, allspice and dried blueberries in a mixing bowl. stir in butter, egg, and milk, stirring until blended. pour half of the batter into the baking pan, then top with preserves (heating it helps it spread easily). top with remaining batter. mix together the streusel topping ingredients until crumbly then sprinkle over the batter. increase topping if you like it heavy. bake for 20-25 minutes or until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 375° and grease and flour a 9-inch springform pan. sift together flour, baking powder and salt; set aside for now. in large bowl, cream butter and sugar until light and fluffy. beat in egg. beat in flour mixture alternately with milk, mixing just until combined. stir in blueberries and pour mixture into pan. in small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and the pecans. cut in butter until crumbly. sprinkle over batter. bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. allow to cool a bit before serving.","target":"preheat the oven to 350°f (175°c). grease and flour a 9x13 inch baking pan. in a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1\/2 cups sugar substitute. combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. fold in the blueberries. spread evenly in the prepared pan. in a small bowl, stir together the brown sugar substitute, 3\/4 cup of flour, and cinnamon. stir in the softened butter with a fork until the mixture is crumbly. sprinkle over the top of the cake. bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. this cake is best served warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bake 350°f oven. butter 9x13-inch casserole pan. steam or cook zucchini; drain and mash. sauté onions, garlic and mushrooms in olive oil; add to zucchini. add beaten eggs, bread crumbs and cheese to zucchini, onion, mushroom, garlic mixture. pour into buttered casserole pan. bake until set, 30 minutes or so.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place 1\/2 of stuffing in greased casserole. mix zucchinni, onion, and soup together. place on stuffing. top with remaining 1\/2 of stuffing. bake 350 degrees for 40-45 minutes. remember to use young zucchini for best taste. the vegetables are best eaten when about 6-8 inches in length.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open crescent rolls, and lay flat in 9x13 pan, press lightly to seal cracks saute zucchini and onion in margarine for 10 minutes. add parsley, salt, pepper, oregano, cheese, and eggs, stir gently til mixed. pour zucchini mixture on top of rolls. bake at 350 degrees for 18-20 minutes or until nicely browned. serve warm, cut into squares. tastes pretty good cold too!","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash zucchini; boil whole for 5 to 10 minutes--no more. cut off ends and slice in halves lengthwise. place in single layer in buttered casserole dish. melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives. pour over zucchini. sprinkle with bread crumbs or crackers and then parmesan cheese. bake at 350 for 45 minutes or until bubbly.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: steam veggies 5 minutes until tender. set aside. combine stuffing and butter. reserve 2\/3 cup of stuffing. put most of the stuffing mix in bottom of 9x13-inch pan. mix vegetables, soup and sour cream; put over stuffing mix. sprinkle the rest of stuffing mix on top. bake 30 minutes uncovered at 350°f.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together cubed bread, cubed zucchini and onion. add cheddar. in a separate bowl, combine egg, garlic pwdr and salt and pepper to taste. add to zucchini mixture and toss until coated. bake covered in a greased casserole at 350 degrees for 45-60 minutes until zucchini is fork tender.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. grate the zucchnis, potato and onion, and drain very well! if you get any liquid in this dish it will be completely ruined. mix the grated vegetables with 1\/2 cup self rising flour. season with salt and pepper. bake in a 9 by 13 pan for about an hour until firm to the touch and lightly browned.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. cook zucchini until fork tender. drain well! in a large bowl mix all ingredients together. put in 1 1\/2 quart casserole dish that has been sprayed with cooking spray or greased. bake for 40 minutes or until golden brown and bubbly.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients (saving a little cheddar cheese for the top) except squash. add squash and mix well. pour into greased baking dish. (9 x 13). top with butter cracker crumbs a few pats of butter and remainder of cheese (if desired). bake at 350 degrees approx 30 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350º. put a layer of zucchini in baking dish. dab with butter and sprinkle with salt and pepper and some of the chopped onions. repeat layers until zucchini and onion are used up. sprinkle cheese on top and spoon soy sauce over all. bake for 40 to 45 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook sliced zucchini in boiling water until barely tender. drain and place in blender with egg substitute, onion flakes and stuffing mix. blend until smooth. transfer mixture to casserole dish coated with cooking apray. sprinkle top with cheese. bake at 350°f until knife inserted in center comes out clean.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: press crescent rolls into the bottom and up the sides of a greased 9x13 pan. spread a layer of mustard (to taste) over dough. saute sliced zucchini and onions until tender. mix zucchini, onions, cheese, egg, and seasoning together. spread into pan over crescent dough. bake at 350 until crust is golden brown.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut zucchini in medium slices and toss in 1\/3 cup olive oil. place on medium high grill. sprinkle with 1\/4 tsp seasoning.(if your pizza seasoning doesn't have garlic salt in it sprinkle about 1\/8 tsp garlic salt on zucchini; or regular salt if you prefer). grill until soft to touch. while grilling zucchini place diced tomatoes in a 8x8 casserole dish and sprinkle with 1\/4 tsp seasoning (add garlic or regular salt here as well) when zucchini is done place on top of tomatoes. put mozzarella on top-drizzle with remaining olive oil and sprinkle 1\/4 tsp seasoning on top. bake in 350 degree oven until cheese is melted and bubbly.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease a 3 quart casserole dish. mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. set aside. in order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture. repeat layers. top with crumbs and parmesan cheese. bake, covered, at 350 for 25 minutes. uncover and bake 10 minutes longer.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large skillet over medium heat. add zucchini, onion and garlic. cover and cook until desired tenderness, about 5-10 minutes. stir in tomatoes, tomato sauce and seasonings. bring to a boil, reduce heat to low and simmer for 10 minutes. in a square baking dish, place a layer of the zucchini mixture, then top with cheese. continue layers until pan is full, ending with the remaining cheese. bake uncovered, in a 350 degree oven, for 25 minutes. remove from oven and allow to cool for 10 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180 deg c (350 deg f), and place bread cubes in a medium bowl and pour the melted butter over bread cubes. add the zucchini, onion, garlic salt and egg and mix well, then transfer the mixture into a 9x13-inch baking dish and top with the cheese. bake, covered, in preheated oven for 30 minutes. then uncover the dish and bake for another 30 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350ºf. place vegetables and herbs in an ovenproof casserole. sprinkle with salt and pepper. cover and bake for 45 minutes or microwave on high power for 12 minutes. remove the cover the last 15 minutes of baking and add the cheese. return to the oven until the cheese is melted.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat. sprinkle flour and salt over sauteed vegetables, tossing gently to combine. stir in evaporated milk, sour cream, and cheese. spoon zucchini mixture into a 1 quart casserole dish. bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cheddar, parmesan, herbs, garlic, salt and pepper. thinly slice tomatoes and zucchini. butter an 8\" baking dish. arrange 1\/2 zucchini in pan, 1\/4 cheese mix, 1\/2 tomatoes, 1\/4 cheese mix, remaining zucchini, 1\/4 cheese, remaining tomatoes, remaining cheese. melt butter, saute onion. add crumbs. spread on top of casserole. cover and bake at 375 for 30 minutes. uncover and bake 20 min longer.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. slice squash and zucchini into bite-sized pieces. crush 1 1\/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish. mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper. combine soup mixture with vegetables and coat evenly. pour into banking dish on top of crackers. bake at 350 for 25-30 minutes, or until vegetables are tender. combine melted butter with the remaining crushed crackers and top the casserole. bake for an additional 5-10 minutes or until crackers are golden brown.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up vegetables and place in medium size pot. add canned tomatoes, sugar, salt and margarine.cook on low to medium heat just till veggies get tender (about 20 minutes), then pour mixture into a 9x13 glass baking dish. sprinkle parmesan cheese over the mixture, and then sprinkle cheddar over the parmesan. next spread crushed croutons over the cheddar cheese. bake at 350°f for 30 minutes. let stand 5 minute before serving.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, cook zucchini in 1 tablespoons olive oil; drain and set aside. in same skillet saute onion,and garlic. add tomatoes, basil, oregano, garlic salt, and pepper. simmer for 10 minutes. place in a baking dish and gently stir in zucchini. top with stuffing and parmesan cheese. bake at 350°f for 20 minutes covered. uncover and sprinkle with mozzarella cheese and bake 15 minutes longer.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place zucchini in boiling water and boil for 2 minutes. drain into a colander. melt butter over low heat, remove from heat and stir in sour cream, salt and pepper. add zucchini and heat through. put mixture in a casserole dish, sprinkle with cheese. place under the broiler until cheese is melted and golden brown.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place a collander over an empty bowl. put cubed zucchini into the collander and sprinkle with the salt; toss well. allow to sit and drain for 30-40 minutes. after setting time, preheat oven to 375. lightly spray a casserole dish; set aside. melt butter in a large skillet over medium heat. add the onions and garlic. shake off any excess liquid from the zucchini, then add the zucchini. cook\/stir for 8-10 minutes. add bread cubes to the skillet and then remove from heat. in a small bowl, whisk together the heavy cream, eggs, both cheeses and black pepper. make as smooth as possible. pour this into the cooked zucchini mixture and stir very well. pour into the casserole dish and bake at 375 for 30-40 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350, and lightly grease an 8 or 9 inch baking dish. saute zucchini, onion and green pepper in 3 tbs. olive oil, for about 5 minutes. stir in oregano, and spread into prepared dish. top evenly with chopped tomatoes. spread the entire jar of spaghetti sauce over the dish, and top with shredded mozarella. bake at 350 for 35 minute (you can cover it for the first half of baking time, to prevent your cheese from getting too brown, or wait til second half of baking time to add the cheese.).","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 deg. cook zucchini in boiling water til tender. drain and place in casserole. in a sauce pan, melt butter. stir in sour cream, cheese, salt and paprika. cook slowly until the cheese melts. remove from heat and add egg and chives. stir into 1 1\/2 quart casserole with zucchini. toss cracker or bread with 2 t. butter and put on top of the veggie mixture. bake at 350 deg. for 20 minutes. most of the time she used zucchini but other veggies also.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. lightly grease a 10-inch quiche\/tart pan (or a 9-inch pie plate). in a medium frying pan, cook the garlic and zucchini in the olive oil over medium-high heat until the garlic is tender and the zucchini is pliable, about 5 minutes. add the tomato and cook about 5 minutes more. put the vegetables in a bowl and add the flour, salt and pepper and basil and stir to combine. add the egg and stir well. pour into the prepared pan and bake for about 20 minutes, until the egg is set and the top is lightly browned.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in large pan, boil sliced zucchini for about 8 minutes, until tender, then drain. spray a 7x11 inch dish with cooking spray. cover the bottom of the dish with sliced tomatoes. layer zucchini. season with salt, pepper, and minced onion. sprinkle with parmesan cheese and feta cheese. repeat layers. top off casserole with mozzarella cheese. bake uncovered for 45 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice the zucchini. peel and slice the tomatoes. grease a 2 quart baking dish. saute the sliced zucchini and onions in the olive oil until soft. in a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper. alternate layers of zucchini, cottage cheese, and tomato slices. top with parmesan cheese. bake at 350 degrees for 25-30 minutes.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil zucchini until tender (drain). melt 4 table butter in sauce pan cook the carrots and onions till tender. remove from heat stir in 1 1\/2 cup stuffing mix, soup and sour cream. gently stir in zucchini place in 1 1\/2 quart baking dish. sprinkle remaining stuffing over top. bake at 350 f for 45 minute.","target":"combine first six ingredients in bowl. slice zucchini and tomatoes thinly. butter a square baking dish. arrange 1\/2 of zucchini in pan;sprinkle with 1\/4 of cheese mixture then 1\/2 of the tomatoes. sprinke with another 1\/4 of cheese mixture and arrange remaining zucchini on top. sprinlke again with1\/4 of cheese mixture and top with remaining tomatoes. sprinkle remaining cheese mix on top. in small skillet, melt butter and saute onions until soft. add bread crumbs and stir until they absorb butter. spread on top of casserole. cover loosely and bake in 375 oven for 30 minutes. uncover and bake 20-25 minutes. longer or until top is crusty and veggies are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine and place in the bottom of 9\" by 13\" baking pan. spread potatoes (still frozen is okay) in bottom of the pan. sprinkle chopped vegetables over potatoes. add salt and pepper to taste. sprinkle meat over potatoes and vegetables. note: at this point you may continue or casserole may be refrigerated overnight. pour beaten eggs over potatoes. bake at 350 degrees for 45 minutes. remove from oven and sprinkle cheese evenly over top. bake another 5-10 minutes or until cheese is hot and bubbly. remove from oven and let set for approximately 5 minutes. cut into 2.5\"-3\" squares and serve with a spatula. enjoy.","target":"preheat oven to 325°f. in a large skillet, cook sausage over medium-high heat, stirring frequently until throughly cooked and no longer pink. in a large mixing bowl, combine eggs, milk, mustard and salt; stir well. distribute half of the bread evenly in a buttered 9 by 13x2-inch baking dish. sprinkle with half the pepper, half the cheese, half the sausage and half of the optional ingredients. repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. pour egg mixture evenly over casserole; bake uncovered for 55 to 60 minutes, or until eggs are set; tent with release foil if top begins to brown to quickly."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine and place in the bottom of 9\" by 13\" baking pan. spread potatoes (still frozen is okay) in bottom of the pan. sprinkle chopped vegetables over potatoes. add salt and pepper to taste. sprinkle meat over potatoes and vegetables. note: at this point you may continue or casserole may be refrigerated overnight. pour beaten eggs over potatoes. bake at 350 degrees for 45 minutes. remove from oven and sprinkle cheese evenly over top. bake another 5-10 minutes or until cheese is hot and bubbly. remove from oven and let set for approximately 5 minutes. cut into 2.5\"-3\" squares and serve with a spatula. enjoy.","target":"coat a 9x11 glass baking dish with cooking spray. preheat oven to 325 degrees. pour simply potatoes diced potatoes with onions in baking dish, spread evenly over bottom of dish. sprinkle diced sundried tomatoes over potatoes, then layer chopped fresh spinach leaves, chopped precooked turkey bacon, sliced mushrooms, and shredded sharp cheddar. sprinkle with salt and pepper. in separate bowl, scramble eggs with hot sauce, pour egg mixure over shredded cheese. bake 45-60 minutes, fresh vegetables will produce more liquid and require longer baking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine and place in the bottom of 9\" by 13\" baking pan. spread potatoes (still frozen is okay) in bottom of the pan. sprinkle chopped vegetables over potatoes. add salt and pepper to taste. sprinkle meat over potatoes and vegetables. note: at this point you may continue or casserole may be refrigerated overnight. pour beaten eggs over potatoes. bake at 350 degrees for 45 minutes. remove from oven and sprinkle cheese evenly over top. bake another 5-10 minutes or until cheese is hot and bubbly. remove from oven and let set for approximately 5 minutes. cut into 2.5\"-3\" squares and serve with a spatula. enjoy.","target":"brown pork sausage over medium heat, drain (and save fat to cook with later that day!) and let cool a bit. scramble 12 eggs in a large bowl. chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs. add cream. add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? it's cheese!). finally add the slightly cooled off cooked sausage. mix well, cover, and refrigerate overnight. heat oven to 325. use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish. bake for 50-55 minutes. serve with bacon!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt margarine and place in the bottom of 9\" by 13\" baking pan. spread potatoes (still frozen is okay) in bottom of the pan. sprinkle chopped vegetables over potatoes. add salt and pepper to taste. sprinkle meat over potatoes and vegetables. note: at this point you may continue or casserole may be refrigerated overnight. pour beaten eggs over potatoes. bake at 350 degrees for 45 minutes. remove from oven and sprinkle cheese evenly over top. bake another 5-10 minutes or until cheese is hot and bubbly. remove from oven and let set for approximately 5 minutes. cut into 2.5\"-3\" squares and serve with a spatula. enjoy.","target":"cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. stir in hash browns, and cook 5 to 7 minutes or untl sausage is no longer pink and potatoes are lightly browned. drain mixture on paper towels; spoon into a greased 13-x9-inch baking dish. stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. cover and chill 8 hours. bake, uncovered with nonstick foil, at 350° for 45 minutes. uncover and bake 10 to 15 minutes more or until a wooden toothpick inserted in the center comes out clean. remove from oven, and let stand 5 minutes. serve with desired toppings. garnish, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt in large bowl. whisk together egg, buttermilk, brown sugar, vegetable oil and molasses. stir liquid mixture into dry ingredients, stirring just until moistened. fold in carrots and dates. spread evenly in greased 13 x 9 inch baking pan. bake at 350°f for 25 to 30 minutes or until centre springs back when gently touched. cool on rack. cut into bars. store in airtight container.","target":"preheat oven to 350 degrees. brown sausage with chopped onion in a large skillet and drain. in a large bowl, mix the beaten eggs with the sausage mixture. add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well. spray a muffin tin with pam and fill each muffin cup 3\/4 full. bake for 25 minutes or until set. optional add-ins: 1\/2 cup diced tomato, 1\/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. can substitute diced ham for the sausage."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large zip-top plastic bag, combine the first 6 ingredients. set aside 1\/3 cup for basting; add pork chops to the remaining marinade. seal bag and refrigerate for several hours or overnight. drain and discard marinade. grill chops, covered, over medium-hot heat for 4 minutes. turn; baste wtih reserved marinade. grill 4-7 minutes longer or until juices run clear.","target":"preheat oven to 350 degrees. spread mustard on all surfaces of chops. in a medium bowl combine bread crumbs, cornmeal and flour. coat chops with crumb mixture. place chops in 9x9 pan bake 30- 40 minutes or until chops are no longer pink and coating is lightly browned. in a small bowl combine yogurt and parsley; spoon over chops."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large zip-top plastic bag, combine the first 6 ingredients. set aside 1\/3 cup for basting; add pork chops to the remaining marinade. seal bag and refrigerate for several hours or overnight. drain and discard marinade. grill chops, covered, over medium-hot heat for 4 minutes. turn; baste wtih reserved marinade. grill 4-7 minutes longer or until juices run clear.","target":"mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. refrigerate to marinate 8 hours to overnight. the next day, preheat an outdoor grill for medium heat, and lightly oil the grate. remove the chops from the marinade, and grill until pork is browned, no longer pink inside, and show good grill marks, about 15 minutes per side. an instant-read meat thermometer inserted into the thickest part of a chop should read at least 160°f (70°c)."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven at 200 degree c. combine flour and cheese. coat the chicken pieces in this mixture. dip the pieces in egg then coat with the cheese twisties, pressing on firmly. place in a greased 2. 5l casserole dish. cook for 30-35 minutes. serve with french fries and corn on the cob.","target":"preheat oven to 375 degrees. melt the butter with the chopped garlic in a bowl. add the parmesan cheese to the crushed saltine crackers (a food processor works perfectly). drench the chicken breasts in the butter- garlic mixture, then dredge it with the cracker-parmesan mixture. place chicken into a baking dish. pour remaining butter garlic over chicken and sprinkle with left over cracker-cheese mixture. sprinkle with parsley. cover with foil and cook for 30 minutes, then uncover and cook for 45 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in non-stick skillet, cook pork slices in oil for 3 minutes each side. remove from skillet. in same skillet, saute onion, garlic and sugar until onions are caramelized. stir in apple juice, cranberry juice, cranberries, mustard and rosemary. bring to a boil. reduce heat and simmer, uncovered, for 6 minutes. return pork to skillet. heat through.","target":"heat oil in large nonstick skillet on medium-high heat. add meat; cook 5 minutes or until each piece is browned on both sides, turning after 3 minutes. stir in peas, gravy and dressing; bring to a boil. meanwhile, prepare stuffing as directed on package. spoon stuffing over meat mixture around edge of skillet; cover. simmer on medium-low heat 10 minutes or until stuffing is heated through and meat is done. kitchen tips: substitute: substitute 6 boneless pork chops (1 1\/2 pounds) or 6 small boneless, skinless chicken breast halves (1 1\/2 pounds) for the pork tenderloin. prepare as directed, increasing the meat browning time to 10 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, or slow-cooking pot with browning unit, cook beef with celery and onion until meat loses its red color. pour off excess fat. in slow-cooking pot, combine meat, onion and celery with remaining ingredients. cover and cook on low for 3 to 4 hours. spoon over toasted hamburger buns or french rolls.","target":"set the tofu between 2 plates and place a heavy pot on top; set aside for 10 minutes to release excess water; pat dry; coarsely mash or crumble the tofu with a fork. in a medium nonstick skillet, warm the oil over medium heat; add the tofu, onions, green peppers, and celery, sauté for 8 minutes, or until the tofu is well browned and the vegetables are tender. stir in tomato sauce, vinegar, mustard, worcestershire sauce, and splenda, cook stirring frequently, for 5 minutes. season to taste with salt and pepper. mound equal amounts of the mixture onto the buns and enjoy."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease slice pan and line with baking paper (with sides hanging). gather all ingredients. preheat oven at 180°. sift flour and cocoa powder into a large bowl. add in sugar, chocolate bits and walnuts. mix those added dry ingredients throughly. melt butter\/margarine. make a well in the center of dry ingredients. add melted butter\/margarine, eggs and vanilla essence into well. mix all ingredients throughly until mixture turn thick and creamy. pour into pan and smooth surface. bake for 50 minutes. cool for 10 minutes and fridge them for about 2 hours. remove brownies from pan by using over paper as handles. slice and serve!","target":"in a glass bowl, melt butter and chocolate in microwave, stirring until completely melted. stir in applesauce, jam and sugar until well blended. lightly beat egg with egg white and vanilla. stir in chocolate mixture. gently stir in flour and pecans. grease mini muffin tin with light cooking spray. spoon batter into pan up to the top. top each brownie with one pecan half. bake at 350 for 10 minutes. let cool for a minute before removing from pan."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter and cheese in a saucepan. remove from the heat and add the sour cream, chives, salt and pepper. fold into the mashed potatoes and place in a greased casserole dish. cover and bake at 325°f for 25 minutes. uncover, sprinkle more grated cheese on top, and return to the oven just until cheese is melted.","target":"preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3\/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter and cheese in a saucepan. remove from the heat and add the sour cream, chives, salt and pepper. fold into the mashed potatoes and place in a greased casserole dish. cover and bake at 325°f for 25 minutes. uncover, sprinkle more grated cheese on top, and return to the oven just until cheese is melted.","target":"preheat oven to 350. in medium sauce pan, add 2 t. oil, brown ground meat, drain; set to the side. in medium sauce pan, combine 2 t butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side. in a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 t butter until crispy tender. in a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1\/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes. bake for 35 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, mix mayonnaise, sour cream, lemon juice, sugar and salt until combined. add cabbage mix, apples, celery and raisins to bowl with dressing, toss well. cover and refrigerate at least 30 minutes to allow cabbage to soften. to serve, sprinkle with walnuts. garnish with radishes.","target":"in a medium bowl combine cabbage, celery, raisins and walnuts. whisk yogurt, mayonnaise, and lemon juice. stir in to cabbage mixture. season with salt and pepper. cover and refrigerate at least 1 hour. stir in apples before serving. diabetic exchanges - 1 1\/4 cup serving = 2 fruit, 1 fat."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred the cabbage as finely as possible (i chop it into very thin strips). it should measure about 10 cups. place in a large bowl. thinly shred the onions and add to the cabbage. add 1\/3 of the sugar and salt and mix well. let stand while cooking the dressing. combine the rest of the ingredients in a saucepan and boil hard for 5 minutes. immediately pour over the cabbage and stir very well. refrigerate at least one day (two or three days is preferable). this salad keeps well for about a week.","target":"combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside. combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately. i do not like this dish as a leftover, it loses it's crispness and clean taste."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grate potatoes and set aside. preheat oven to 165 degrees celcius. combine coconut milk and water. add the combined mixture to grated potatoes and all other ingredients except, rum and lime juice. pour into a well greased pan (23cm) dot with soft margarine. bake for 2 hours. cool. combine lime juice and rum, pour over pudding. to serve: serve warm or chilled, with whipped cream.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together ingredients for salsa; cover and refrigerate. place fish in an ungreased baking dish. mix lime zest, lime juice, grapefruit juice, salt, and garlic and pour over fish. cover and refrigerate 2 hours. preheat oven broiler. remove fish from marinade and reserve. broil fish about 8-10 minutes, depending on thickness, brushing with reserved marinade. serve with papaya salsa.","target":"place fish in a shallow dish. combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. cover, marinade in refrigerator 30 minutes or up to 2 hours. prepare black bean and rice mix according to package directions, keep warm. preheat broiler. remove fish from marinade. place fish on rack of broiler pan, drizzle with any remaining marinade in dish. broil 4 \u2013 5 inches from heat 8 to 10 minutes until fish is opaque. serve with black beans and rice and lime wedges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix everything together and let stand at least 15 minutes. thread 1 piece of chicken onto metal skewer or soaked wooded skewer. brush with remaining marinade. place on greased grill and barbecue over medium heat with closed lid for about 4 minutes or until cooked.","target":"put chicken, ginger, salt, pepper and frozen orange juice in slow-cooking crockpot and cook on low 6 hours. serve chicken on hot cooked rice on platter. top with coconut, orange segments and green onions. serve chicken liquid in gravy boat, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour and salt in a plastic food bag. add chicken and shake to coat. heat oil in a large nonstick skillet over medium-high heat. add chicken and cook, turning once, 5 minutes or until golden and meat is opaque at center. remove to serving plate. put orange peel, juice, broth, honey and garlic in skillet. boil 4 minutes or until slightly thickened. stir in parsley; spoon over chicken.","target":"put chicken, ginger, salt, pepper and frozen orange juice in slow-cooking crockpot and cook on low 6 hours. serve chicken on hot cooked rice on platter. top with coconut, orange segments and green onions. serve chicken liquid in gravy boat, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 4-quart dutch oven or a large skillet, cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. repeat with remaining half of chicken. remove chicken from pan and sprinkle with salt and pepper. set aside. in pan, sauté onion, sweet pepper, and garlic until tender. return chicken to pan. add orange peel, orange juice, chicken broth, worcestershire sauce, chili pepper, and salsa. bring to a boil; reduce heat. cover and simmer for 45 minutes or until chicken is tender and no longer pink. add beans to chicken mixture; heat through. transfer to a serving dish.","target":"put chicken, ginger, salt, pepper and frozen orange juice in slow-cooking crockpot and cook on low 6 hours. serve chicken on hot cooked rice on platter. top with coconut, orange segments and green onions. serve chicken liquid in gravy boat, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peeled and slice carrots in 2\" pieces and place in crockpot. add 1\/2 inch chucks of bell pepper. add garlic, finely chopped. top with 3\/4\" cubed chicken. sprinkle salt, pepper, ginger on top of chicken and add frozen oj. cover and cook for 4-6 hours on low. just before serving add orange slices, serve over rice and top with chopped green onion.","target":"put chicken, ginger, salt, pepper and frozen orange juice in slow-cooking crockpot and cook on low 6 hours. serve chicken on hot cooked rice on platter. top with coconut, orange segments and green onions. serve chicken liquid in gravy boat, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). add the thyme and carrot and cook 5 minutes more. add the tomatoes. bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. season with salt to taste. serve immediately, or set aside for future use. the sauce may be refrigerated for up to one week or frozen for up to 6 months.","target":"mash the garlic cloves into a paste with the back of a knife in bottom of a saucepan. stir in the olive oil. add the tomatoes.cook over medium heat to the boiling point and then simmer for ten minutes to thicken. immediately stir in the basil, oregano, salt and pepper, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees fahrenheit. grease bottom of loaf pan 9x5x3, i use pam. beat all ingredients at low speed for 30 seconds, scraping constantly. beat at medium speed, scraping constantly for 1 minute. pour into loaf pan. bake for 50-55 minutes. cool in pan for 10 minutes. remove from pan. wrap in plastic wrap or foil and store in refrigerator.","target":"preheat oven to 350 degrees. prepare a 9 inch round baking pan by spraying with non-stick cooking spray. in a bowl, combine the flour, onion 2 tablespoons of the grated parmesan cheese, baking powder, salt and baking soda. in a small bowl, mix the buttermilk, oil, egg substitute or eggs. add the shredded zucchini to the milk mixture, stir to blend. add milk mixture to the flour mixture and stir just until blended. pour into prepared pan, sprinkle with remaining cheese and bake for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees fahrenheit. grease bottom of loaf pan 9x5x3, i use pam. beat all ingredients at low speed for 30 seconds, scraping constantly. beat at medium speed, scraping constantly for 1 minute. pour into loaf pan. bake for 50-55 minutes. cool in pan for 10 minutes. remove from pan. wrap in plastic wrap or foil and store in refrigerator.","target":"preheat oven to 350 degrees f. in a large bowl, sift together the flour, baking powder, salt, and cinnamon. add the egg replacer, sweetener, fat replacer, vinegar, and vanilla, and mix. stir in the zucchini, raisins, and nuts and mix together gently until just mixed. add a little milk if the dough seems too dry. spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. test with a knife to see if done. cool for 10 minutes before slicing and serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees fahrenheit. grease bottom of loaf pan 9x5x3, i use pam. beat all ingredients at low speed for 30 seconds, scraping constantly. beat at medium speed, scraping constantly for 1 minute. pour into loaf pan. bake for 50-55 minutes. cool in pan for 10 minutes. remove from pan. wrap in plastic wrap or foil and store in refrigerator.","target":"preheat oven to 350°f lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray. combine flour, baking powder, soda, salt and cinnamon; set aside. beat eggs and splenda® granulated on medium speed with an electric mixer for 5 minutes. add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. add flour mixture; beat at low speed just until blended. stir in zucchini and walnuts. spoon batter into prepared pan. bake 40 minutes or until cake tester inserted in center comes out clean. cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack. canadian living cooks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grill or broil chicken breasts. cool slightly and slice. in a small saucepan, combine picante sauce and or salsa, peanut butter, honey, soy sauce and ginger. cook over low heat, stir constantly until blended and smooth. put cooked linguini in large bowl. add sauce ingredient and toss until well mixed. add sliced chicken and toss again.","target":"heat a grill pan over high heat. rub chicken breasts with oil, and sprinkle with salt and pepper. add chicken to the pan, and reduce heat to medium. cook 6 minutes on each side (depending on thickness of meat) or until cooked through. remove from pan, let sit for 5 minutes, and sliced diagonally into pieces. combine the cucumber slices and chopped cilantro in a bowl. assemble the wraps just before you are ready to serve. heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side. spread 1 tablespoon satay sauce on each tortilla. top each with chicken slices and 1\/4 of the cucumber mixture. fold in sides of tortillas, and serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stock pot; bring the water to boiling; add the next 7 ingredients. return to boiling; take pot off heat. stir in the salt. add enough ice cubes to stop the cooking process; let stand 3 minutes, stirring frequently. drain and serve immediately.","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shell and devein the shrimp. bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes only. drain at once and rinse in cold water to stop the cooking process. in a bowl combine the lemon slices, onion slices and pimiento; toss well. in a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley. whisk together and add to the bowl with the lemon slice mixture. arrange the shrimp on a serving dish and pour the marinade over the top. cover and chill for 3 hours ( no longer ) before serving. serve with toothpicks .","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to cook shrimp\u2014bring water to a boil. add shrimp. allow water to return to a boil, cover and immediately remove the pot from the heat . allow the shrimp to remain in the hot water for 5 minutes. check shrimp to make sure they are cooked to your liking. drain and ice to prevent further cooking. to assemble\u2014combine cooked and well drained shrimp with lemon, onion, and pimentos. mix all other ingredients together and pour over shrimp. marinate for 24 hours before serving.","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut corn in half. bring boil-in-bag shrimp-and-crab boil, next 3 ingredients, and 3 1\/2 quart water to a boil in a large stockpot over high heat. add potatoes and corn. cover and boil over medium-high heat 20 minutes or until potatoes and corn are tender. stir in shrimp; remove from heat. cover and let stand 10 minutes. (shrimp will turn pink, and shells will loosen slightly.) stir in ice cubes and salt, and let stand 5 minutes. drain, discarding boil bag. serve with timmy's shrimp sauce. 6 (4-inch) ears frozen corn may be substituted. (do not halve.). for testing purposes only, we used zatarain's new orleans shrimp and crab boil and zatarain's concentrated shrimp and crab boil seasoning.","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stock pot, place seasoning, onions, lemons, garlic and bay leafs. fill pot 1\/2 way up, about 3 gallons with water to, bring to a boil. boil seasoned water for 10 minutes. add the shrimp and continue to boil, about 3-5 minutes, or until shrimp are pink. remove from heat, add ice to shock the shrimp and stop the cooking process, cover and allow sit for 5 to 10 minutes, depending how spicy you like it. drain and set aside and allow tocool. if eating hot serve right after cooking.","target":"in a double or triple thickness of cheesecloth, combine all the spices (first 11 ingredients). secure the packet with a piece of string. combine water, lemon, garlic, and spice bag together in a dutch oven. bring the water to a boil, reduce the heat, and simmer for 3 minutes. add shrimp and return to a boil. boil shrimp for 3 to 5 minutes. drain thoroughly and chill. serve with cocktail sauce."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together margarine and flour until crumbly. add rest of ingredients and stir together well. grease muffin tins and lightly dust them with flour. spoon batter into tins about half full. bake@ 350° (175°c) for 20-25 minutes. check if ready by pushing finger down on muffin and if it rises back up it is ready. frost with chocolate icing.","target":"preheat your oven to 180 deg . over a low heat, melt the butter, milk and cocoa powder together until all the ingredients have emulsified. set aside to cool slightly and add the beaten eggs. sieve the flours, xanthan gum and baking powder into a large bowl, add the sweetener. stir in the chocolate mixture spoon into muffin cases and bake for about 20 mins."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. place bread cubes into greased 2-quart casserole; pour butter over and toss to coat. in medium bowl, lightly beat eggs. add the milk, sugar, vanilla, cinnamon, nutmeg and salt. stir in the bananas. pour over bread and stir to coat. bake uncovered for 40 minutes or until a knife inserted near the center comes out clean. while baking, melt butter in a small saucepan. combine sugar and cornstarch; add to butter. stir in milk and corn syrup. cook, stirring, over medium heat until mixture comes to a full boil. boil 1 minute then remove from heat; stir in vanilla. serve warm over warm pudding.","target":"spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees. cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two. in a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well. pour the mixture evenly over the bread cubes and drizzle with melted butter. place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean. serve warm."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lay chicken in 4 quart or larger crock pot. sprinkle with italian dressing mix. sprinkle onions on top. press fresh garlic on top of all. cook on low for 4-5 hours at medium heat. about 45 minutes before you're ready to eat, remove the chicken and set aside. add the cream cheese and soup to crock pot stirring occasionally until smooth. while the cream cheese is melting, cut the chicken into bite sized pieces. once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.","target":"place the chicken in a 3-qt. slow cooker. combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. in a small mixing bowl, beat cream cheese and soup until blended. stir in mushrooms and pour over chicken. cook 1 hour longer or until chicken juices run clear. serve over pasta or rice. garnish with oregano if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lay chicken in 4 quart or larger crock pot. sprinkle with italian dressing mix. sprinkle onions on top. press fresh garlic on top of all. cook on low for 4-5 hours at medium heat. about 45 minutes before you're ready to eat, remove the chicken and set aside. add the cream cheese and soup to crock pot stirring occasionally until smooth. while the cream cheese is melting, cut the chicken into bite sized pieces. once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.","target":"place chicken thighs in crock pot. sprinkle chicken with italian seasoning and then 2 tbsp of the melted butter. cook on low for 4-5 hours. melt the remaining 2 tablespoons butter in sauce pan and saute the onion and garlic. add cream of chicken soup, neufchatel cheese, and chicken broth. stir until it forms a smooth consistent sauce. pour sauce into crock pot and cook one more hour on low."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix together beef, bread crumbs, onion, egg, salt, pepper, sauce and paste. put into a 9x13 glass dish. spread flat and then make some shallow holes in the top with a spoon. mix together vinegar, brown sugar, mustard and worcestershire. pour over the top of loaf. bake for 1 hour. you may need to spoon off some of the fat about 15 minutes before the cooking time is over.","target":"preheat oven to 400°. combine the meat, egg, 3\/4 cup crumbs, salt, pepper, and the onion; mix well. mix sugar, catsup, nutmeg, and mustard; add half to the meat mixture. mix well, and form meat into 6 balls. place in 3-inch muffin cups. top the meatballs with the remaining sauce. sprinkle with the leftover cracker crumbs. bake at 400° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the meatballs, preheat the oven to 350 degrees. mix the ground beef, bread crumbs, eggs, and garlic salt, and knead together in a mixing bowl. shape into about 40 small meatballs. place them on an ungreased cookie sheet. bake for 20 minutes until browned. while the meatballs are baking, prepare the sauce. for the sauce, mix together the ketchup, sugar, worcestershire, vinegar, chili powder, and tabasco to taste in a large saucepan. add the browned meatballs to the sauce. cover and simmer over low heat for about 30 minutes. check occasionally to prevent scorching. serve hot with your favorite potato dish.","target":"preheat oven to 400°. combine the meat, egg, 3\/4 cup crumbs, salt, pepper, and the onion; mix well. mix sugar, catsup, nutmeg, and mustard; add half to the meat mixture. mix well, and form meat into 6 balls. place in 3-inch muffin cups. top the meatballs with the remaining sauce. sprinkle with the leftover cracker crumbs. bake at 400° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine meatball ingredients in a bowl. shape into 1-inch balls. place on ungreased pan and bake at 325 degrees for 30 minutes. while that's cooking, combine sauce ingredients in a bowl. pour over partially cooked meatballs and continue to bake at 325 for one hour. serve with white or brown rice.","target":"preheat oven to 400°. combine the meat, egg, 3\/4 cup crumbs, salt, pepper, and the onion; mix well. mix sugar, catsup, nutmeg, and mustard; add half to the meat mixture. mix well, and form meat into 6 balls. place in 3-inch muffin cups. top the meatballs with the remaining sauce. sprinkle with the leftover cracker crumbs. bake at 400° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: defrost meatballs and put into crockpot or saucepan. mix the rest of the ingredients and pour over meatballs. simmer on stove for 1 hour mixing occasionally or in crockpot on low for 4 hours. if i'm in a real hurry i will cook them on the stove then transfer them to a crockpot to keep them warm during the party.","target":"preheat oven to 400°. combine the meat, egg, 3\/4 cup crumbs, salt, pepper, and the onion; mix well. mix sugar, catsup, nutmeg, and mustard; add half to the meat mixture. mix well, and form meat into 6 balls. place in 3-inch muffin cups. top the meatballs with the remaining sauce. sprinkle with the leftover cracker crumbs. bake at 400° for 30 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken with sherry, water, salt, onion, celery, and curry powder for 1 hour. then cool. bone chicken and cut into 1\" pieces. saute your sliced mushrooms iwth 1\/2 cup butter. cook 16 ounces wild long grain rice in chicken and wine broth. **allowbroth to come to rolling boil, then cover and let simmer 15 minutes on low heat with lid tightly closed. fluff with fork when rice is. when the rice has finished cooking mix chicken, mushrooms, 1 cup sour cream and 1 can of cream of mushroom soup into the rice. bake 350* until bubbly feeds lots, reheats well from freezer or fridge.","target":"preheat oven to 425°f wash hands. combine rice and contents of seasoning packet in 13x9-inch baking pan. add boiling water; mix well. wash hands. lay chicken breasts on top of rice, sprinkle with garlic powder, cover and bake 30 minutes. add broccoli, cover and bake 4 to 6 minutes or until chicken is done (internal temperature 170° f). sprinkle with cheese and bake, uncovered 5 minutes or until cheese is melted and begins to brown. serving suggestion: serve hot out of the oven with yeast rolls. refrigerate leftovers. tip: you may substitute fresh boneless, skinless chicken breasts; this may decrease cooking time."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a large pot and stir frequently over high heat until mixture boils. reduce heat. simmer 20 minutes. ladle into pint jars. leave 1\/2 inch head space. adjust lids, process in a hot water bath for 20 minutes. be sure to wear gloves when chopping peppers as they will burn fingers. also, have good ventilation when cooking--i have found this to be true when cooking all salsa. i use a food processor for chopping. if you want it hotter use more jalapeños and you can use more or less cumin, as cumin makes it hot, but gives a good flavor.","target":"preheat oven to 400°f. wash and core the tomatillos, then halve them and put them in a blender. puree tomatillos and add salt. roast chilies in a 400 degree oven until they peel easily. peel the chilies and add them to the blender. use the\"chop\" speed until the desired texture is reached, usually a minute or less. serve immediately on tacos, tostadas, etc. refrigerate unused portion."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients in a large pot and stir frequently over high heat until mixture boils. reduce heat. simmer 20 minutes. ladle into pint jars. leave 1\/2 inch head space. adjust lids, process in a hot water bath for 20 minutes. be sure to wear gloves when chopping peppers as they will burn fingers. also, have good ventilation when cooking--i have found this to be true when cooking all salsa. i use a food processor for chopping. if you want it hotter use more jalapeños and you can use more or less cumin, as cumin makes it hot, but gives a good flavor.","target":"preheat oven to 375 degrees. toss first 5 ingredients into an 8x8x2 inch glass baking dish. roast in oven until tomatillios and onion are very soft, about 1 hour. transfer contents of baking dish to food processor and add cilantro. puree until almost smooth. transfer salsa to bowl. chill or serve at room temperature."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook orzo in large pot of boiling salted water until tender but still firm to bite; drain. rinse with cold water; drain well. transfer to large bowl. toss with 2 tablespoons olive oil. add crumbled feta cheese, chopped bell peppers, kalamata olives, green onions and capers. combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. gradually whisk in remaining 1\/2 cup olive oil. season dressing to taste with salt and pepper. add dressing to orzo mixture and toss to blend. season to taste with salt and pepper. (can be prepared 6 hours ahead. cover and refrigerate). garnish salad with pine nuts; serve.","target":"cook pasta. drain, rinse and cool and set aside. slice tomatoes, cucumber and green onions. mix together tuna, green onions, lemon juice, splenda and miracle whip. divide lettuce onto two plates. divide tuna mixture and place on bed of lettuce on each plate. divide tomato and cucumbers and place on plates, alternating slices. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook beef and onion in medium skillet until meat is no longer pink and drain grease. stir in salsa, taco seasoning, and water, bringing to a boil. reduce heat to low; cook 5 minutes or until mixture is thickened. stir in corn and olives. spoon into an ungreased 13x9 dish. prepare corn muffin batter mix according to box directions. stir in cheese and chilis. stir until smooth and spread over meat mixture. bake uncovered, at 350 degrees for 30-35 minutes or until crust is golden brown. top with additional salsa if desired.","target":"heat oven to 325°f grease rectangular pan, 13- x 9- x 2-inches. cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. stir in dry seasoning mix, tomato sauce, and corn. spoon into pan; sprinkle with cheese. stir bisquick mix, milk and eggs until smooth. pour over beef mixture. bake about 35 minutes or until knife inserted in center comes out clean. cool 10 minutes before cutting. serve with remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large sauce pan, cook onion, pepper and garlic in olive oil until tender. mix in chicken, sit until all chicken is white (does not have to be cooked through) add broth, both cans of corn, tomatoes with chilies and seasoning. bring to a boil then simmer for 45 minutes to an hour. serve over rice and with corn bread.","target":"cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender. add remaining ingredients, except for chicken broth and cornstarch. blend the cornstarch into the chicken broth; add to the saucepan. bring to a boil. reduce heat and simmer for 15 minutes, stirring occasionally."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour melted margarine into 9 by 13 inch pan. pour peaches over melted margarine. mix together sugar, flour, and milk. batter will be runny (but don't worry). pour over peaches. bake at 350°f until crust is golden brown. serve with either a non-dairy topping or vanilla ice cream.","target":"preheat oven to 400. in a large mixing bowl, combine biscuit mix, brown sugar, nutmeg, and cinnamon. using an electric mixer on low, mix in softened margarine until mixture is crumbly. add milk and blend thoroughly. spread batter evenly on bottom of an 8\"-inch square pan coated with cooking spray. place peach slices on top of batter. pour reserved juice evenly over peaches. bake for 30 minutes. slice into 9 equal squares. refrigerate leftovers, then reheat before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare the marinade with the v-8, basil, garlic and one onion and place it and the steak in a large zip-lock bag and refrigerate overnight. remove and discard marinade. pat dry. in large dutch oven, brown in olive oil about 4 min. per side over med\/high heat. in sauce pan, saute the remaining onion and garlic for about 2 minutes. add tomatoes, parsley, sugar and salt and pepper. cook in 400 degree oven for 25 minutes uncovered, stir, cover duch oven and cook an additional 25 minutes.","target":"heat oil in skillet. add onions, celery, zucchini and peppers. cook and stir over moderate heat until vegetables are translucent but not brown. brown meat in skillet if raw. if using cooked beef, add as soon as vegetables are cooked. any type of beef will work, but i prefer using round steak or chuck steak because it's cheaper. add broth to vegetables, cover and simmer 15 to 20 minutes. add cabbage and seasonings to broth. simmer another 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season flour with salt and pepper. season meat with salt and pepper. dredge meat in flour and brown in batches in 2 tsp. of hot oil, adding oil between batches if needed (do not over crowd.) place in bowl when finished. in the same pot add 1 tsp. oil and onion saute about 2 minutes and add garlic and tomatoe sauce. stir about 3 to 4 minutes. add meat to the mixture and add herbs. simmer about 1 1\/2 hours. add vegetables last 30-45 minutes. season with salt and pepper if needed. serve over rice.","target":"in large pot, heat the oil. add the stew meat and sear\/brown on all sides to seal in the juices. once the meat has browned, add 10 cups of water. add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. add vinegar and bottle of a.1. steak sauce. bring to a boil. then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender. bake garlic toast according to package directions. serve a.1. beef stew with garlic bread."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. beat butter until light and fluffy. add the sugar, egg, tang and vanilla extract. beat for another minute or so. add remaining dry ingredients; mix well. roll heaping tablespoons of dough into balls. place 2 inches apart on a lightly greased baking sheet. bake for 12-14 minutes or until tops are very lightly browned. cool 5 minutes on sheet then transfer to wire racks to cool completely.","target":"dissolve gelatin in boiling water, stir in cold water. chill until slightly thickened. prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding. pour into ring mold or leave in a bowl. chill 4 hours until set. unmold onto serving plate. spoon remaining whipped topping in center of ring. garnish with reserved mandarin oranges."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream margarine and sugar together until light and fluffy. add eggs one at a time, beating well after each addition. sift flour three times. add flour and flavorings to sugar mixture, beating constantly. fold nuts into batter. pour into greased and floured tube pan or a 9 x 5 inch loaf pan. bake at 325 degrees for 1 hour, or until cake tests done. remove from pan to cool.","target":"combine baking mix, equal®, cornstarch and lemon peel. mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. spoon mixture into well sprayed 9 or 12 cup bundt® pan or 9 x 5-inch loaf pan. bake in preheated 350 and #730; oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. let cake cool in pan 5 minutes. remove from pan and cool completely on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"preheat the oven to 375 degrees, coat an 8 inch square baking dish with nonstick cooking spray, cook the macaroni according to the package directions, omitting the salt; drain. meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper, slowly whisk in the evaporated milk and continue cooking for 3-4 minutes, or until the mixture begins to thicken. remove the saucepan from the heat and add the macaroni and the cheese; mix well, then pour into the baking dish, bake for 20-22 minutes, or until bubbly and heated through."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"boil water with 1 tsp salt in 3-qt saucepan. add macaroni and cook until tender but firm. drain. grease 2-qt baking dish and preheat oven to 350°f. in 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs. set aside. in 2-qt saucepan over medium heat, melt remaining butter. add onion and cook until tender, about 5 minute. blend in flour, mustard, pepper and 1 tsp salt. stir in milk; cook until thickened - stirring continuously. remove from heat, stir in cheese. pour macaroni into baking dish and pour cheese over macaroni. sprinkle crumb mixture over top. bake for 20 minutes uncovered."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"preheat oven to 350 degrees. place butter in a 9x13\" dish. place in hot oven until butter melts. remove; tilt to swirl butter and coat bottom and slightly up sides. add dry macaroni and stir to coat. sprinkle with cheese and stir to mix. pour milk over evenly. do not stir! bake uncovered for 1 hour."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"medium sauce pan. melt butter. add flour, salt, pepper,. whisk till paste forms. add milk raise heat add cheese. whisk constantly add oregano and nutmeg. boil \/ drain elbow shells per instructions. preheat oven 350. grease 9 x 12 high sided baking pan. pour in cheese sauce then elbow on top. gently blend. top with peperica. bake mid rack 30-40 minutes rotating once. sets up in 5 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring macaroni to a boil and cook 2 to 3 minutes fewer than manufacturer's directions. drain and toss with butter to melt. combine macaroni with the rest of ingredients and pour into a 9x13 prepared baking pan. cover with foil and bake on middle rack at 350 degrees for 45 minutes.","target":"boil salad macaroni for 10 minutes. drain and rinse with cold water, place in large mixing bowl. add 1 cup of mayonnaise and mix well. dice onion, chop eggs, cube cheese and drain olives. add to bowl and mix well. add rest of mayonnaise and dijon mustard. mix well and chill."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring a large pot of salted water to a boil. in a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder. blend well. add flour. the dough should be soft. dip a 1\/2 teaspoon measure into the boiling water. scoop up a generous 1\/2 teaspoon of the dough. drop dough into boiling water. repeat until all of dough is used. be sure to always dip the 1\/2 teaspoon measure into the boiling water before scooping up the dough. boil dumplings about 10 minutes. transfer to a colander with a slotted spoon to drain. in a large skillet, melt the 3 tablespoons butter over medium heat. add the dumplings and saute until beginning to brown, about 8 minutes. transfer to a serving dish and sprinkle with the parmesan. serve.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put flour salt and eggs in bowl. heat milk and sugar to lukewarm. add crumbled yeast and wait for it to rise, add milk mixture to flour and egg. and mix well. roll out with hands on a flour board, until no longer sticky. return to bowl flour top and cover with dish cloth. let rise. divide into 6 balls and roll into fingers. let rise in warm place. boil water drop in 2 fingers for 5 minute turn and cook 5 more minutes. do this until done. slice with string and brush with melted butter. 1st rise about 2 hours till double. 2nd rise about 1 hour then start water. this is real good with a thick chicken gravy or beef, pork. stew.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean, stem and chop beet tops. wilt in a small amount of water in pan. mix dry indgredients, adding eggs and milk, work in the cooled, chopped beet tops, this requires mixing with hands and it is quite messy. you are looking for a medium to medium firm dumpling so if mixture is too wet and sticky add flour, if too dry add milk. once you mix, form into dumplings about 4x1 inch, drop into salted boiling water and boil until dumplings rise and are firm. drain and chill. chop bacon and onion into bite size pieces, brown, add dumplings to heat through and serve.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, baking powder and salt. in a small saucepan bring butter and milk to simmer stage. remove from heat and add to dry ingredients. lightly stir just only until dough is formed. carefully form dough into small balls the size of a quarter. place each dumplings on top of soup or stew. place a lid on pot and simmer for approximately 10 minutes. garnish with parsley flakes. serve and enjoy!","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chicken, flour, cornstarch, egg, and onion. knead well. divide chicken mixture into four half circles and wrap in seweed. cook dumplings in oil, turning until golden brown on both sides. lower heat and cook 2 more minutes until cooked through.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift all dry ingredients. add: milk. chives. mix until flour forms a dough ball. spoon drop into boiling salted water. cook 12 minutes. do not remove lid. when done immediately. remove from water. brown butter in a seperate pan. drizzle dumplings with browned butter. serve immediately.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring broth, salt and butter to gentle simmer, add flour and stir until well combined then kill heat and keep mixing for a minute until you have a tight ball. place dough in mixer on low for a few minutes to cool then add eggs, one at a time. place dough in a plastic bag, cut corner off so you have a half inch hole, squeeze dough through hole and snip off with scissors into one inch logs and let them fall into simmering broth. cook gently, covered for about 5 minutes.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, mix together the flour and seasoning, add the mixed herbs and parsley and mix well. rub in the suet, adding just enough water to make firm dough. shape into 12 balls. make an indentation with the thumb in each ball and push in a little chopped bacon. dampen the edges, pinch together and re-roll the ball. the finished dumplings can be boiled in a saucepan of water for about 40-50 mins or can be added to casseroles or soups or stews for the equivalent time before the end of the cooking period.","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, salt, and baking powder in a bowl. cut in butter until it resembles course crumbs. add 1\/2 c buttermilk stir until moist. spoon 6 mounds onto boiling soup. lower heat and cover. cook for 12-15 minutes until wooden toothpick comes out clean. use a slotted spoon to remove dumplings into bowls. cover with soup and enjoy!","target":"sift flour, salt and baking powder into large bowl. gently stir in parsley and pepper. beat eggs in measuring cup; add enough milk to make 1\/2-cup liquid. add egg mixture and bacon grease to dry ingredients. stir with fork just until blended (if dough seems too dry, add a little more milk). add crumbled bacon and stir until combined. to cook, drop spoonfuls onto simmering broth, soup or stew. cover and cook until done, about 12 minutes. enjoy!"},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 375°f place foil\/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper\/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350,grease a cookie sheet. beat the butter and sugar,and then eggs until light. add bananas and vanilla extract,mix well. blend in the flour,salt,baking powder and soda until well blended. stir in nuts and chocolate chips. drop by spoons onto greased cookie sheets. bake for 10 to 12 minutes.","target":"preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. prepare a 9 x 9 x 2\" pan with cooking spray; set aside. in a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. in another mixing bowl, combine egg whites, bananas, and oil. mix dry ingredients with wet ingredients just until moistened. spread mixture into prepared pan. bake for 20 minutes or until lightly browned.","target":"split the bagel if not done so already and toast. smear each side with cream cheese (just a thin layer, this is supposed to be diet food). top one side with sliced banana, sprinkel with cinnamon and drizzle of honey, close it up with the top half of the bagel and enjoy. one for snack, two for breakfast."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. prepare a 9 x 9 x 2\" pan with cooking spray; set aside. in a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. in another mixing bowl, combine egg whites, bananas, and oil. mix dry ingredients with wet ingredients just until moistened. spread mixture into prepared pan. bake for 20 minutes or until lightly browned.","target":"sift flours together with baking powder and salt. mash bananas and mix with oil and eggs. add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. bake in a loaf tin at 170 celsius for 40 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat deep fryer. cut chicken into bite size pieces. soak chicken in milk. mix flour and seasoning in large bowl. dip chicken into flour. cook about 12 pieces at a time in fryer for 360 degrees for 6 to 9 minutes or until golden. serve with sweet and sour sauce or honey mustard!","target":"preheat oven to 400ºf (200ºc). cut chicken breasts into 1 1\/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. mix well. put melted butter in a bowl or dish for dipping. dip chicken pieces into the melted butter first, then coat with the breadcrumbs mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. serve with the yummy honey mustard dipping sauce and apple ladybug treats for a rounded out meal."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400° and line six 1\/2-cup muffin cup tins. in bowl whisk flour, sugar, baking powder and salt. in separate bowl whisk egg, butter and milk; stir egg mixture into flour mixture just until combined. stir in oats, walnuts and the chocolate chips. divide batter among muffin tins. bake in the middle of oven 15-20 minutes or until tester come out clean. transfer muffins to a rack. let them cool slightly. they are best when eaten warm.","target":"preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3\" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. beat sugar, margarine and applesauce until creamy and light (about 5 minutes). add eggs one at a time and continue to beat. add pumpkin and mix until smooth. combine flour, salt, baking powder, baking soda and cinnamon. stir into pumpkin mixture and mix until smooth. add raisins, orange rind, orange juice and nuts. stir well and pour into loaf pan. bake at 350° for 60-65 minutes. test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done. yield: 12 slices.","target":"sift dry ingredients together and set aside. mix pumpkin, oil, honey, eggs, and splenda in separate bowl. add sifted ingredients to pumpkin mixture. add up to 1\/3 cup water if necessary to make batter. grease 9x5x3 inch loaf pan. bake at 350 degrees for 1 hour until toothpick comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. beat sugar, margarine and applesauce until creamy and light (about 5 minutes). add eggs one at a time and continue to beat. add pumpkin and mix until smooth. combine flour, salt, baking powder, baking soda and cinnamon. stir into pumpkin mixture and mix until smooth. add raisins, orange rind, orange juice and nuts. stir well and pour into loaf pan. bake at 350° for 60-65 minutes. test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done. yield: 12 slices.","target":"pre-heat oven to 375, grease a deep 8 inch pan. i find it best to use a wooden spoon instead of a mixer to mix this batter. mix first 8 ingredients, mixture will be lumpy. add egg whites, mixing well after each addition. mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy. pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top. cake will remain soft but should hold together well. i like to serve warm with fat free whipped topping, or for truly sugar free just sprinkle some splenda on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. combine the dry ingredients. in another bowl, combine the oil, eggs, and vanilla. stir into dry ingredients, just until moistened. batter will be thick. fold in peaches. fill paper-lined muffin cups two-thirds full. bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack.","target":"spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner). mix the egg and splenda until well combined (i use a fork), add the yogurt and blend well. mix in the ground flaxseed, cinnamon and baking powder until well combined. pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow). these taste best served hot."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs; add cream, then beat again. wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water. cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry. take a pair of kitchen scissors and snip the drained spinach into tiny pieces. season the spinach to taste with salt and pepper. line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter. place pie pan on a cookie sheet and bake in a preheated 350 degree f oven for 40 minutes or until domed and light brown. cool 30 minutes before slicing and serving.","target":"preheat oven to 375 degrees. pierce pastry shell thoroughly with a fork. bake at 375 degrees for 10 minutes. in a large bowl mix chicken, onion, cheese, and spinach. spoon into pastry shell. in a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. pour over chicken mixture. bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs; add cream, then beat again. wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water. cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry. take a pair of kitchen scissors and snip the drained spinach into tiny pieces. season the spinach to taste with salt and pepper. line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter. place pie pan on a cookie sheet and bake in a preheated 350 degree f oven for 40 minutes or until domed and light brown. cool 30 minutes before slicing and serving.","target":"preheat oven to 350 degrees f. place cooked, shredded squash in a mixing bowl. stir in egg, egg whites, evaporated milk, spinach, and mozzarella. spray a 9-inch pie plate or quiche dish with cooking spray. coat the bottom and sides of the dish with bread crumbs. pour egg and squash mixture into dish. bake 45 minutes, or until a knife inserted in the center comes out clean. allow to cool before slicing. serve warm or at room temperature. garnish as you like."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into bite size pieces. saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes. stir in flour, salt, and curry powder. add apple and parsley. stir in milk and broth. simmer, stirring constantly for three minutes or until apple pieces are crisp tender. serve over rice.","target":"in a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. place the chicken in a medium bowl. combine the paprika and pepper. sprinkle over the chicken and toss until coated. spray an unheated, large no-stick skillet with no-stick spray. heat the skillet over medium-high heat. add the chicken. cook and stir for 3 to 4 minutes or until the chicken is no longer pink. stir in the yogurt mixture. cook and stir for 2 minutes. serve over the rice."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"in large bowl, mix sesame oil, vinegar, salt and sugar substitute. add bok choy, chicken, green onions and carrot. toss gently to combine ingredients. serve and top with cilantro and peanuts. if you don't like topping, serve plain (just as good). net carbs: 5. 5 per serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"allow chicken to cool completely. combine salt and garlic. mix salt and garlic combination with olive oil and lemon juice. in a separate bowl, combine chicken, parsley and green onion. stir in the olive oil concoction. cut pita bread loaves in half. fill each half with chicken salad."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"cut chicken into large pieces and fry in the oil. i had bacon grease on hand and fried it in that, which made it extremely tender and flavorful. cool chicken entirely and shred. add spices (cumin, mustard, pepper, red pepper, garlic, and paprika) to the chicken and mix thoroughly. refrigerate until ready to use. add the bell peppers, mayo, and mustard. mix well. serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"season chicken breasts with salt and pepper and\/or other seasonings you may like (i use mrs. dash). bake chicken covered at 300 for 1 hour. once cooked allow chicken to cool fully, about 2 hours in fridge. mix the greek yogurt with the 2 ranch packets and garlic powder along with a sprinkle of salt and pepper to taste. using either your hands or a knife chop or shred chicken into tiny pieces. in large bowl mix cut up chicken, greek yogurt mixture, celery and onions and mix well. refrigerate for a couple of hours to let the flavors release."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done. stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 5 ingredients and stir well. combine chicken, celery, green onions and basil in a medium bowl. add the mayonnaise mixture and toss gently. place 1 cup spinach on each of 6 salad plates. spoon chicken mixture evenly over each plate. sprinkle with pine nuts.","target":"score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. in bowl sift together flour, baking powder, baking soda and salt. in large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time. beat in buttermilk. beat mixture until it is combined well; add flour mixture. beat batter just until combined. stir in chocolate chips. divide batter among 5 buttered and floured loaf pans, 5 3\/4x3 1\/4x 2 inches. bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean. remove breads from pans; let them cool right sides up on wire rack. keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.","target":"preheat oven to 350 degrees. place butter, splenda,brown sugar, and vanilla in a mixing bowl. mix with electric mixer until the mixture is light and creamy, 1 to 1 1\/2 minutes. add eggs one at a time, mixing well after addition. add flour, baking soda and salt. mix well. add peanut butter and stir until well mixed. add chocolate and mix briefly. roll cookie dough into 48 balls using approx.1 tablespoon dough per ball. place balls on a ungreased cookie sheet. dip a fork into water and press a crisscross pattern into the top of each cookie. bake in preheated oven for 10 to 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. in bowl sift together flour, baking powder, baking soda and salt. in large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time. beat in buttermilk. beat mixture until it is combined well; add flour mixture. beat batter just until combined. stir in chocolate chips. divide batter among 5 buttered and floured loaf pans, 5 3\/4x3 1\/4x 2 inches. bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean. remove breads from pans; let them cool right sides up on wire rack. keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.","target":"preheat oven to 350°f place butter, splenda, brown sugar and vanilla in a medium mixing bowl. mix on medium speed until well blended. add eggs, one at a time, mixing well after each addition. add flour, baking soda and salt. mix well. add peanut butter and chocolate. mix until blended. roll cookie dough into 48 balls (1 tbsp dough per ball). place balls on an ungreased cookie sheet. dip a fork in water and press a criss-cross pattern into the top of each cookie. bake for 10 - 15 minutes."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook asparagus in boiling water for 2 minutes (or cook in micro for 1 minute) drain and put in serving plate. add mushrooms. stir oj, water, oil, vinegar, salt and pepper in a small bowl. pour half of the dressing over asparagus and mushrooms. line 6 plates with lettuce top with asparagus mushroom mixture, add cherry tomatoes drizzle with reserved dressing.","target":"trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces. thinly slice the mushrooms. simmer the asparagus in 1\/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes). while the asparagus is simmering, whisk the lemon juice, vinegar, dijon mustard, and garlic together. gradually add the olive oil and then the black pepper. once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well. toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus. season to taste with salt, garnish with freshly grated parmesan or mizithra cheese, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325. wash, and snap off tough ends of asparagus. \"sprinkle\"a jelly roll pan with olive oil. place whole asparagus on the oiled pan, and jiggle a bit to coat lightly. bake about 10-15 minutes, or until tiny wrinkles begin to appear on the asparagus. remove from oven, and immediately\"sprinkle\" with balsamic vinegar, again gently shaking the pan from side to side to coat. serve immediately.","target":"trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces. thinly slice the mushrooms. simmer the asparagus in 1\/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes). while the asparagus is simmering, whisk the lemon juice, vinegar, dijon mustard, and garlic together. gradually add the olive oil and then the black pepper. once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well. toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus. season to taste with salt, garnish with freshly grated parmesan or mizithra cheese, and serve."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place potatoes and garlic in a saucepan; cover with water. bring to a boil. reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. drain well. place potatoes and garlic in a mixing bowl. add cream cheese, milk, butter, salt and pepper; beat until smooth. transfer to a serving bowl; sprinkle with onions and paprika if desired.","target":"place peeled potatoes in a large pot and cover with water. cover, simmer for 30 minutes, or until potatoes are tender. drain, but reserve cooking liquid. mash potatoes with a potato masher. add 1\/2 cup hot reserved cooking liquid and remaining ingredients. mash until well blended."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f and grease a bundt pan (9 inch tube pan). sift first four ingrediends. in another large mixing bowl, stir eggs and vanilla and beat on high speed for about 2 minutes or until it gets a thick consistency. add oil gradually, beating for 2 minutes. gradually stir in sugar, dry mixture, apples and walnuts, beating well after each additon. beat at medium speed for 3 minutes. pour batter into the bundt pan. bake for about an hour at 350f or until a toothpick inserted in the cake comes out clean. remove from pan. cool thoroughly. drizzle with icing.","target":"preheat oven to 350. mix together the sugar and butter until well blended. core, peel and dice the apples. beat the egg, mix in vanilla and walnuts then add to the apples. mix splenda\/butter with the apple mix. sift remaining ingredients and mix into the batter*. grease an 8\" square pan and pour batter into it. cook for 45 minutes, let cool thoroughly before cutting into squares. *batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty! i cut into 12ths, stats are based on 1 square."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring 1 cup salted water to a boil; add fresh carrot slices. cover; simmer until not quite tender, about 15 minutes; drain. preheat oven to 375°f. in a 3-quart saucepan, melt butter over medium heat. stir in flour and then add broth, stirring constantly, until mixture thickens. set 3\/4 cup cheese aside. add remaining cheese into thickened soup mixture. stir until cheese melts. stir in chicken, carrots and pimento. pour into 1 1\/2- quart casserole dish. sprinkle reserved cheese over top. bake for 40-35 minutes, or until hot and bubbly.","target":"cook broccoli in boiling salted water until tender; drain. arrange cooked broccoli in a greased 9-by-13-inch baking dish. place cooked chicken over the broccoli. in bowl, combine cream of chicken soup, mushroom soup, curry powder, garlic salt, pepper, mayonnaise, lemon juice and cheddar cheese. spread evenly over chicken. sprinkle parmesan cheese over the top. cover lightly with foil and bake at 350ºf for 30 minutes; uncover and bake 15-20 minutes more, or until lightly browned and bubbly. serve hot, over cooked rice, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook green beans in boiling water for 4- 5 minutes until tender, but still crisp. drain, immerse in ice water till cool. drain. whisk vinegars, sugar, evoo, salt and pepper together in a serving bowl. add onion and green beans, stir together. marinate in refrigerator for at least five hours. shake it up once in awhile. over night is even better. enjoy.","target":"remove the ends of strings from the beans. steam them just until crispy-tender, and then place them under cold running water to stop the cooking. drain thoroughly and set aside. combine the dry mustard with 1 tablespoon of the vinegar and stir until completely dissolved. add all the remaining ingredients except the cooked beans, onion and cheese, and mix well. combine the beans, onion and cheese in a nonaluminum bowl and pour the marinade over them. mix well, cover and refrigerate for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine garlic, parsley, sugar, oregano, mustard, salt, coca-cola, olive oil, and vinegar. stir until sugar is dissolved. add green beans and onion, tossing lightly with a fork. pack into a 1 quart jar and cover. refrigerate several hours or overnight so the flavors may blend.","target":"remove the ends of strings from the beans. steam them just until crispy-tender, and then place them under cold running water to stop the cooking. drain thoroughly and set aside. combine the dry mustard with 1 tablespoon of the vinegar and stir until completely dissolved. add all the remaining ingredients except the cooked beans, onion and cheese, and mix well. combine the beans, onion and cheese in a nonaluminum bowl and pour the marinade over them. mix well, cover and refrigerate for at least 2 hours before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan melt margarine. remove from heat,stir in cookies,sugar. press into a 9\" pie plate, refrigerate until set. in a large bowl, combine all filling ingredientsexcept whipped topping, blend until smooth. fold whipped topping into into pumpkin mixture. pour into crust,freeze several hours or until firm. let stand 15 minutes before serving.","target":"1. prick pastry shell with a fork. bake in 450f oven for 8 minute. 2. stir together pumpkin, egg, milk, sweetener, sugar and seasonings. pour into partially baked pie shell. 3. bake in 350f oven for 50 minutes or until center is almost set. cool slightly and then refrigerate. 4. cut into 8 wedges and serve each with vanilla ice cream."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix bran flakes, raisins and milk in a bowl. in another bowl, mix the flours, wheat germ, baking powder, nutmeg and salt. in a third bowl, beat the eggs, honey, oil and molasses until very well combined. add the egg mixture to the bran flake mixture and mix well. add the dry ingredients all at once and stir just enough to moisten (do not overmix). put 3\" paper muffin cups into muffin pans and fill 2\/3 full with batter. bake at 350f for 25 minutes or until done.","target":"preheat oven to 350 degrees f. combine milk and lemon juice and let sit 10 minutes until thickened. in separate bowl mix all the rest of the dry ingredients. add egg, oil, vanilla and syrup to thickened milk. add wet ingredients to dry ingredients. do not over mix. spoon into 6 greased muffins cups. cook for approximately 20-25 minutes. cool on wire rack."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix 1\/4 cup soup, beef, bread crumbs, egg and worcestershire thoroughly and shape firmly into 48 (1\/2 inch) meatballs. arrange in 15-by 10-inch jelly roll pan. bake at 350 degrees for 15 minutes or until meatballs are no longer pink. in large saucepan mix remaining soup, water, vinegar and sugar. over medium heat, heat to a boil. reduce heat to low. cover and cook 5 minutes. add meatballs and heat thoroughly.","target":"spray a cookie sheet with non-stick spray and set aside. in a large bowl, stir together the cottage cheese, egg whites, worcestershire sauce and 1\/2 cup of the bread crumbs. stir in the turkey breast, turkey sausage, onions and green pepper. shape the poultry mixture into 32 meatballs. on a sheet of wax paper, combine the parsley, celery leaves and remaining 2 tablespoons bread crumbs. roll the meatballs in the parsley mixture until coated evenly. preheat the broiler. transfer the meatballs to the prepared cookie sheet. broil 3\" to 4\" inches from the heat for 10 to 12 minutes until browned on all sides and no longer pink in the center, turning occasionally. serve with cocktail toothpicks."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour,sugar and cinnamon together and stir well. mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts. line muffin tin with paper liners. fill about 1\/2 full. bake at 350 degrees for 30 min. the muffin mixture will keep in refrig for 3 days.","target":"assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: let cream cheese stand at room temperature. stir or blend cream cheese, diced cilantro (or spinach) and thyme (add as much or as little to your liking for ingredients). remember all good chefs don't measure. place mushrooms on a cookie sheet and add in your mixture into the center of the mushrooms filling them up slightly to the lip of the mushroom. top with feta and then if you prefer add the final topping of colby-jack cheese sliced to fit just over the top of your mushrooms. this traps the ingredients and makes them easier to eat. bake in oven on 300°f until cheese is melted and mushrooms are juicy! (can be batter dipped and fried). enjoy and let me know what you think!","target":"preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: let cream cheese stand at room temperature. stir or blend cream cheese, diced cilantro (or spinach) and thyme (add as much or as little to your liking for ingredients). remember all good chefs don't measure. place mushrooms on a cookie sheet and add in your mixture into the center of the mushrooms filling them up slightly to the lip of the mushroom. top with feta and then if you prefer add the final topping of colby-jack cheese sliced to fit just over the top of your mushrooms. this traps the ingredients and makes them easier to eat. bake in oven on 300°f until cheese is melted and mushrooms are juicy! (can be batter dipped and fried). enjoy and let me know what you think!","target":"remove stems from mushrooms, set aside. saute mushroom caps in 1 tsp oil for 3 minutes. remove caps and set on a tray. mushrooms have a lot of water, so you have to dry them slightly with paper towel. chop mushroom stems and saute them in remaining oil and juice. add minced onion and cook until mixture is soft and golden. remove mixture from heat. stir in cream cheese and parmesan. fill each mushroom with small baking sheet and broil until filling bubbles. cool slightly before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles according to pkg instructions. saute onion and garlic in oil for 1 minute. add chicken and cook and stir for 2 minutes. add broth, carrots, potatoes, celery and sage. set aside. in saucepan, melt butter; add flour, salt and pepper. add milk, slowly. cook and stir 3 minutes. remove from heat; add cheddar cheese, stir until smooth. mix with the chicken mixture; stir in drained noodles. place in greased 3 qt casserole. bake at 375* for 50 minutes.","target":"melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350. grease a 13x9 pan. for the bars: beat together sugar and softened butter until creamy. add vanilla, eggs and chocolate syrup. blend well. lightly spoon flour into measuring cup; level off. stir into chocolate mixture and mix well. pour into prepared pan and bake for 25-30 minutes. cool. for the frosting: melt butter in a saucepan. blend in cocoa and heat just until mixture comes to a boil, stirring constantly. cool. blend in powdered sugar, milk, and vanilla until smooth. you may need to add additional milk if frosting is too dry. stir in nuts, if you are using them. spread carefully over brownies. let sit for a bit to firm up frosting. enjoy!","target":"i pour the evaporated milk in a 2 cup size measuring cup and add water to total 1 1\/2 cups. mix together the splenda, cocoa and salt, in a small saucepan. add remainder of the ingredients and mix together well. using medium heat, bring to a boil and boil for 3-5 minutes, until the sauce begins to thicken, stirring constantly. * i used a little less of the splenda than the 1 1\/2 cups, it can be varied to your liking."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix ingredients in order listed. pour into greased 8 inch pan. bake at 350 f for 30 to 40 minutes or until brownies begin to pull away from the edge of the pan (keep an eye on them the last few minutes). cool in pan. cut into squares. no frosting necessary. these are amazingly sweet and delicious on their own.","target":"preheat oven to 375ºf(175ºc). butter 13\"x9\"(32.5x22.5cm) and line bottom with parchment paper. in a large bowl, beat cream cheese and butter or margarine until smooth. beat in chocolate and sweetener. beat in eggs 1 at a time, scraping the bowl well after each addition. add the coffee granules and extracts. beat until combined. in medium bowl, mix almond meal, cocoa powder, salt and baking powder. add to the chocolate mixture and beat well. scrape into prepared pan and smooth the top. bake 35-40 minutes, until the top is firm. cool on wire rack before cutting. store, covered in the refrigerator."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in saucepan, bring berries and water to a boil. lower heat, simmer 10 minutes. pour mixture through several thicknesses of cheesecloth, pressing pulp lightly with a spoon. measure juice into saucepan, adding 1 cup sugar for each cup of juice. bring to a boil again, stirring until sugar is dissolved. boil 2 minutes. skim off foam. you can also use other berries, such as blackberries, blueberries, raspberries (note: syrup can be bottled and preserved for later use. just pour hot syrup into hot, sterilized jars. seal.).","target":"thaw and drain strawberries, saving juice. bring 1\/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1\/2 to 3\/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in saucepan, bring berries and water to a boil. lower heat, simmer 10 minutes. pour mixture through several thicknesses of cheesecloth, pressing pulp lightly with a spoon. measure juice into saucepan, adding 1 cup sugar for each cup of juice. bring to a boil again, stirring until sugar is dissolved. boil 2 minutes. skim off foam. you can also use other berries, such as blackberries, blueberries, raspberries (note: syrup can be bottled and preserved for later use. just pour hot syrup into hot, sterilized jars. seal.).","target":"put the strawberries, apple, honey and vanilla bean into a saucepan and cook over medium heat for 15 minutes or until the strawberries are soft. add the jam setting mixture and bring to the boil and cook for 5 minutes, stirring often to prevent the jam from sticking to the pan. bottle the jam in sterilised jars."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel the potatoes and cut into 2cm cubes. place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper. pour the oil over and tumble the potatoes around until they are well covered. bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes. serve with eastern style meals.","target":"preheat oven to 120°c (250°f). peel and quarter the potatoes, and place in a roasting pan so they fit quite snugly. mix remaining ingredients well and pour over the potatoes so that the liquid comes half way up the pan. cover with foil and roast for 1 hour. turn the potatoes in the liquid and put the oven up to 180°c (350°f). return to the oven uncovered to allow the liquid to evaporate. cook until golden and liquid is gone; you may have to baste the potatoes a couple of times."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"preheat oven to 400°f in a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt. toss to coat. bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned. meanwhile soak tomatoes in hot water 10 minutes, or until soft. drain and finely chop. in a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper. warm tortillas in a microwave oven 15 to 20 seconds. spread 1\/6th of the yogurt mixture onto a flour tortilla. spoon 1\/6th of the vegetable mixture along the center of the tortilla. sprinkle vegetables with the basil. fold like an envelope to form a closed package. cut in half on the diagonal. repeat with remaining ingredients."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"place all chopped vegetables into a large bowl or pot. pour oil over the vegetables. sprinkle salt and peppers over the vegetables. spray with butter spray. stir till all are covered. spread mixture onto a foil covered baking sheet and spray with butter spray. bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender. let vegetables cool and place one cup @ in seperate freezer bags to freeze."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"put oven rack in middle position and preheat oven to 425°f. toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. transfer vegetables with a slotted spoon to a 4-quart saucepan. straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. transfer to saucepan and add bay leaf, tomatoes, water, and salt. bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids."},
{"base":"Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425 degrees. spray jelly roll pan, 15 1\/2in. x 10 1\/2in. x 1 inch, with cooking spray. place vegetables in pan. pour oil over vegetables. sprinkle with remaining ingredients. stir to coat. bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.","target":"melt butter in a 1 1\/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. stir in salt and pepper."}
]